Who makes sure our food is safe and how? A report on Britain's food safety net.

The Food Standards Agency is reviewing who makes sure our food is safe and how that work is carried out.

Currently the UK's 434 local authorities employ 2800 people to police our food. With with austerity measures underway there's now less money to spend on those services and budgets for Environmental Health, Trading Standards and public analysis are coming under pressure.

It's resulted in food sampling rates and the number of inspections on businesses coming down. Professor Erik Millstone, an expert on the UK's food safety system, believes this could result in an increase in risk from food borne illness.

Already rates of Campylobacter, a bacterial form of food poisoning, are on the rise and so any future safety regime will have that as one of its main priorities.

Sheila Dillon interviews Tim Smith, Chief Executive of the Food Standards Agency, about the cuts, the FSA's review and if economic pressures could lead to an increase in risk to our health.

Producer: Dan Saladino.

Sheila Dillon looks at how people are clubbing together to buy budget and luxury food.

Producer: Maggie Ayre.

In these uncomfortable times, Sheila Dillon asks what role does food play in giving comfort?

Producer: Sara Parker.

Meat-free cooking is in the spotlight. High-profile food writers are devoting books to delicious meatless food, and there are established restaurants, street-food vendors and new eateries offering vegetarian and vegan fare to diners of all stripes. Is it time for all restaurants and cafes to offer fantastic vegetarian food that doesn't feel like an 'add-on' to the menu?

In this edition of the Food Programme, Sheila Dillon asks if the British public are increasingly opening their minds to the possibilities of a complete plate of food with no meat?

The Food Programme's Carnivore-in-Chief Tim Hayward embarks on a mission to experience what vegetable, pulse and grain can offer.

Along the way meet Yotam Ottolenghi, Denis Cotter and encounter a flower-strewn van, some perplexed football fans and 'pasta' made from radishes.

Producer: Rich Ward.

The trouble with chocolate. Sheila Dillon explains why supplies of cocoa around the world are facing a challenging future.

Producer: Maggie Ayre.

Generation Food. The Food Programme hears from the people coming up with new ideas and fresh thinking about how and where we produce food for the UK's future.

From computer programmers creating networks for people trading food locally through to community supported market gardens, Sheila Dillon finds out how a new generation is coming up with radical models for growing, buying and selling food.

Producer: Dan Saladino.

Food and the Olympics. Guest presenter John Inverdale looks ahead to London 2012 and explores the history of food and athletics from the first London Games of 1948.

Presenter: John Inverdale

Sheila Dillon reports on the major developments in the big food stories of 2011.

Producer: Rich Ward.

Tim Hayward and The Food Quiz team juggle more food history, trivia and recipe knowledge in pursuit of fun and gastronomic curiosity.

Recorded in front of a live audience at The Abergavenny Food Festival this special edition of the Radio 4 Food Quiz features panellists comedian Chris Neill, food writer Richard Johnson, television presenter Gizzi Erskine and restaurant insider Thomas Blythe.

This week's quiz categories include, "beer or racehorse" and "what's cookin'" as well as more from inside "the museum of brands".

Producer: Dan Saladino.

Nowhere else will you find a programme that juggles Elvis Presley's culinary history, questions over the origins of a 1970's crisp brand, references to Elizabeth David and some of the world's most unusual food sounds.

Food writer Tim Hayward performs this feat in a special Christmas Day edition of The Food Quiz. Panellists Allegra McEvady, Richard Johnson and Chris Neill pit their gastronomic knowledge, grasp of food trivia and culinary history against each other.

Categories include the devious "Into the Museum of Brands", a cult cookbook round as well as "What's Cookin'?" in which the teams have to identify a classic dish from the archives.

Producer: Dan Saladino.