Robots are building burgers, stretching dough in pizzerias and cooking up a media storm. Soon, they could deliver our groceries, invent recipes using machine learning and cook in our homes with arms dangling down either side of our stoves. But should they and what will this mean for the future of everyone that works in the food industry? Sheila Dillon talks to the inventor of the Moley Robotic Kitchen and the chef who taught it to cook crab bisque, MasterChef winner Tim Anderson. Find out how Tim felt being immortalised in cyber cooking history, how IBM and McCormick Flavour Solutions could be concocting a recipe for your next meal and hear whether The Guardian journalist John Harris and restaurant workers' rights activist Saru Jayaraman think robots are ushering the end of work for millions of us or could be liberating us to a life of more fulfilling careers. Producer: Tom Bonnett

Would you let a robot cook you dinner?

Investigating every aspect of the food we eat

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Amsterdam and Leeds are two of the only places in the world to have cut rates of childhood obesity — and they’ve not done it by focussing just on diet. Sheila Dillon finds out how these two locally-based policies worked, and why the political circumstances around them were just as important as the policies themselves. She speaks to parents, academics, policy experts and public health leaders to find out what we can learn from these two remarkable interventions. In Leeds, the local authority has prioritised health in the early years over the last 20 years, and part of that is working with the charity HENRY (Health, Exercise and Nutrition for the Really Young). HENRY has trained council staff to deliver courses helping parents to teach their kids healthy eating right from the start. In 2019 Leeds made national headlines becoming the first city in the UK to see a small, but significant drop in childhood obesity, and a bigger drop of 10% in the most deprived areas. The data shows that overall between 2009 and 2017 obesity dropped from 9.4% to 8.8% in four-to-five year olds, while levels remained unchanged in similar cities.  When it comes to improving children’s health, Amsterdam’s Healthy Weight Program attracted a lot of interest from around the world, becoming the shining example of what can be done to tackle high levels of obesity though action on a city-level. The Program’s main principle was ‘the healthy choice should be the easy choice’, aiming to reduce childhood obesity through healthy food and drink, exercise and better quality sleep. From 2012 to 2015 the percentage of children who were overweight or obese went down 12%, from 21% to 18.5%, with the biggest fall amongst the lowest socio-economic groups. In the programme we hear from: Alice Wiseman, Joint Director of Public Health for Gateshead and Newcastle, and Vice President of The Association of Directors of Public Health; Dr Dolly Van Tulleken, policy consultant and visiting researcher at the MCR Epidemiology Unit at the University of Cambridge; Jaap Seidell, Professor of Nutrition and Health at The Free University in Amsterdam; and Kim Roberts, Chief Executive of the HENRY charity. Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

Lessons from Leeds and Amsterdam on childhood obesity

From the explosion in sport food and drink, to the food diaries and routines of some of the UK’s top athletes, Leyla Kazim investigates food in the world of sport today.  How do elite sport nutritionists prep their athletes and what can we learn from them? What should we eat for energy? What’s the deal with protein? We hear from sport stars in rugby, netball, triathlon and football, to find out.  For an everyday athlete without a performance nutritionist, eating for sport can be confusing. Over a pre workout lunch, sport nutritionist Matt Gardner answers some Food Programme listener questions and shares stories from his days working with elite rugby players and extreme adventurers.  But sport food is no longer just the domain of gym cafes and sport clubs. There has been an explosion of energy drinks and 'hi protein' bars sold anywhere from Post Office counters to the check outs of sport fashion shops. Leyla sends three young food activists, who have been looking into this issue, out onto the streets of Reading to see what they can find on sale. Producer Nina Pullman takes their findings to professor of nutrition and metabolism at the University of Bath, Javier Gonzalez, who looks at the ingredients in more detail.  To explore the bigger links between sport, public health and food marketing, next we drop in on public health policy consultant, Dan Hunt, who explains the appeal of sport from a commercial point of view. Finally, Leyla reflects on how food works as fuel, ahead of the summer of sport to come.  Produced by Nina Pullman for BBC Audio in Bristol.

The secrets of sport food

Physical checks will soon be carried out on some foods being imported from the EU, but how will it impact the rest of the UK's food supplies? Jaega Wise investigates.

Brexit's Import Controls

Jaega Wise delves into the history, traditions and culture surrounding the birthday cake, meeting bespoke baker Adam Cox, and attending a traditional Mexican "cake smash" along the way. She'll also find out what happens when a cake historian takes on the task of baking a traditional roman-style cake, and pick up some tips for the best birthday bakes from none other than Dame Mary Berry. And there's a very special delivery for one 13 year old girl from a community network of bakers trying to ensure that absolutely all children get a birthday cake.  Produced by Tory Pope for BBC Audio in Bristol

A Celebration of the Birthday Cake

Footballing legend, broadcaster and our host for lunch… Gary Lineker makes his famous 'gambas al ajillo' for Leyla Kazim at his home as she hears how he learnt to cook nine years ago and never looked back. They also discuss food memories from his professional football career, from playing and eating around the world to unorthodox pre-match lunches, Spanish-style. Along the way, she hears stories from Gary’s friends and family as a little-known side to Gary’s character as a newly passionate cook and self-confessed foodie gradually takes shape.  Produced by Nina Pullman for BBC Audio in Bristol.

Would you let a robot cook you dinner?

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