Table Talk

The food landscape is undergoing huge change, with one of the main driving forces being a pursuit of more sustainable solutions. One key area of focus is reformulation - can we use different ingredients to make products that are healthy, tastey and attractive to consumers? This episode of the Food Matters Live podcast was recorded in front of a live audience during our Sustainable Food Forum event, held in London in September 2023. Our panel discusses some of the new and innovative ways to disrupt and improve food production without putting further pressure on the environment.  They celebrate the progress so far and explore what is coming next.  So, can reformulation be the innovation to reduce emissions of existing food products rather than relying on a shift to plant based alternatives?  And how do you embed sustainability into every phase of product development? Guests: Reniera O'Donnell, Food Initiative Lead, Ellen MacArthur Foundation Annelie Selander, Chief Sustainability Officer, Westbury Street

By now, you are probably aware of just how important the gut microbiome is.  Studies have linked it to playing a role in supporting the immune system, brain health and metabolism. Now, new research from the Universities of Nottingham Trent and Warwick has uncovered yet another potential link between the gut microbiome and our bodies’ metabolic processes.  The research explores endotoxins - bacterial substances present in the gut, and their potential role in increasing the risk of metabolic disorders such as obesity and Type 2 diabetes.  And with the World Obesity Federation predicting more than half of the world’s population will be overweight or obese within 15 years, research like this could be of great importance. So, in this episode of the Food Matters Live podcast, we delve into what endotoxins are and what the link is between obesity and the gut. Guest: Thomas Barber, Associate Professor and Honorary Consultant Endocrinologist, University of Warwick and University Hospitals Coventry and Warwickshi

In England, more people living with obesity will soon have access to the latest weight loss drugs following the announcement of a £40 million two-year pilot scheme. It comes after NICE, the organisation that publishes guidance on the use of new treatments, gave approval for the medical use of the appetite suppressant semaglutide, marketed as Wegovy, earlier this year. Prime Minister Rishi Sunak has stated that the new drug could be a “game-changer” for the obesity epidemic, especially with obesity costing the NHS £6bn a year. But critics say patients put the weight back on after stopping treatment. So how effective is semaglutide? Are we committing people to a lifetime of treatment? And what could it all mean for the fight against obesity?

As we age, our bodies undergo significant transformations, underscoring the increasing importance of maintaining our health. Protein, often referred to as the cornerstone of life, plays a pivotal role in this transformative journey.  Its contributions extend far and wide, from bolstering muscle strength and fortifying bone density, to assisting in the intricate dance of hormone regulation. For women, the journey of aging presents a unique array of challenges. The onset of menopause ushers in a host of changes that touch every facet of life.  In this episode of the Food Matters Live podcast, made in partnership with Volac, we explore the vital role protein plays in bolstering the wellbeing of women as they navigate this time in their life.  How can protein support the wellbeing of women as they age? Can it help with the symptoms of menopause? And how might it contribute to maintaining an active lifestyle during what can often be a stressful phase of life? Guests: Dr Elisa Glover, Nutrition Specialist, V

David Nabarro says people are the key to effecting change, and for him, that is no different in the food industry. "Some in the food industry tell me that they read the writing on the wall," he says. "We know we're going to have to change. "We're going to have to reduce our emissions and be much better at regenerating nature. "I would say that's a small proportion of those working in the food sector. So it is starting, but it's not anything like enough." David is Co-Director and Chair of the Institute of Global Health Innovation at Imperial College London. He has had an extraordinary career in public health, working on complex issues that span disease outbreaks, food security, and nutrition. You might remember his regular appearances in the news during the coronavirus pandemic. In 2020, he was appointed Special Envoy of the WHO Director-General on COVID-19. He is also co-lead of the UN Global Crisis Response Group on Food, Energy and Finance. Sustainability has been a key theme throughout his career,

"The two communities act as if they are ships passing in the night." That is Lawrence Haddad's assessment of how those concerned with climate action and those concerned with nutrition behave towards each other. It is a situation he believes needs to change, and urgently. "Climate action, or a lack of action, really affects nutrition status a lot," he says. "What's maybe less known is that nutrition action also affects climate." Lawrence Haddad is the executive director at GAIN - Global Action for Improved Nutrition. Prior to GAIN, he has held a number of executive roles, including founding co-chair and lead author of the Global Nutrition Report, as well as Director of the world-renowned Institute of Development Studies in Sussex. Lawrence’s work has also gained international recognition, seeing him receive the 2018 World Food Prize on top of being made a Companion of the Order of St Michael and St George in 2022. At the heart of it, Lawrence is an economist with an interest in the intersection of pover

In this episode of the Food Matters Live podcast, we explore the role of education in making the food industry more sustainable. Although it is a priority for many people, studies show sustainability is often misunderstood when it comes to food. An NFS Youth Engagement Report found that the young people they spoke to mostly had a basic understanding of ‘sustainability’ and some preferred not to think about the effects of their food choices. And it is not just young people. A Food Standards Agency poll found only 48% of consumers believe they know what a sustainable diet consists of. So, as concerns around the food industry's impact on climate change deepen, how is this lack of understanding affecting sustainability? What role does education have to play in creating the next generation of sustainability advocates? And how much does better understanding equal sustainable choices? Guests: Carl Edwards, Director of Education & Public Engagement, LEAF Verity Jones, Associate Professor of Education, the

Over the last few years, the sale of sustainable foods has seen massive growth. Between 2015 and 2022, sales of food products marketed as sustainable grew 2.7 times faster than conventionally marketed products. However, the figures in 2023 are not looking as promising. Recent figures from the consumer intelligence company NIQ show that in the UK, the sale of chilled meat alternatives during this year’s Veganuary were down 16.8% compared to last year. And a number of brands have recently pulled their plant-based ranges from the shelves. Although plant-based is just one aspect of choosing food sustainably, a 2023 Mintel report claims that due to the cost of living crisis, sustainability is now less of a priority for consumers in general. So, are consumer attitudes towards sustainability changing? What is behind the slowdown in growth? And where could the market be heading? Guest: Klaus Grunert, Founder, MAPP Research Center

Natalie Bennett sits in the House of Lords, the upper house of the UK Parliament. She was leader of the Green Party between 2012 and 2016, and is one of only two Green Party peers in the Lords. It is a far cry from where it all began. Natalie was born in suburban Sydney to teenage parents and was the first in her family to go to university. After gaining a degree in Agricultural Science, she went on to have a successful career in journalism before moving into politics in 2006, and leading the Greens during the 2015 General Election.  In this episode of the Food Matters Live podcast, we learn more about Natalie’s rise to the top of British politics, how a family tragedy had an “indelible” impact on her, why she is so driven to affect change in the world, and what she thinks needs to change in the food industry to ensure a more sustainable future.

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. In this episode, we re-visit some of the best conversations we have had about the history of food. Featured episodes: Caffeine culture - how coffee shaped the world Aphrodisiacs - is anything really up to the job? The dark history of sugar How curry conquered the world

Start-ups are often regarded as the lifeblood of innovation, introducing disruptive ideas that challenge the status quo and push the boundaries of what is possible. But behind every successful start-up, there is a support system working tirelessly to fuel growth and unlock their potential. Accelerators and investors, beyond mere financial backing, provide start-ups with a blend of mentorship, guidance, and resources. They serve as a guiding compass, navigating founders through the treacherous waters of early-stage development. And they themselves can be catalysts for innovation, steering start-ups towards sustainable growth and enabling them to tackle some of the industry’s most pressing challenges. But how do accelerators and investors go beyond the numbers? What opportunities can they provide start-ups? And how do they identify those that possess the power to shape our future for the better? Guests: Mark Durno, Co Founder of the global accelerator and investor, Rockstart Priya Bhullar, COO & Co F

Spain not only stands as a prominent player in the global agricultural landscape, but has also emerged as a powerhouse in the field of agricultural technology. As of 2022, the Spanish foodtech sector has seen a remarkable surge in investment, reaching an impressive €268 million.  This represents a substantial 9.38% growth within just a year, as revealed by the latest report from ICEX Spain Trade and Investment.  The sector is currently thriving, showcasing Spain's prowess in innovation. From groundbreaking advancements such as 3D-printed meats, to cutting-edge nanotechnology applications, Spain is leading the way in providing inventive solutions to address some of the most pressing challenges within the agricultural industry. So, in this episode, made in partnership with ICEX, we ask: What groundbreaking innovations is Spain bringing to the table?  How might these innovations influence the broader food industry on a global scale?  And how can Spanish ingenuity contribute to sustainability efforts, cruc

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. Today take a look back at some of the best conversations we have had about industry trends with leading figures in the food sector.  Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food. Featured episodes Post-pandemic - how shifting relationships are influencing consumer trends Is plant-based always better for you - and the planet? Are we on the cusp of a mushroom renaissance? What does the future look like for CBD?

In this episode of the Food Matters Live podcast, we are taking a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. In this episode, we take a look back at some of the conversations we have had with leading figures in the world of sustainability.  Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it has shaping the future of food. Featured episodes Following the green - sustainable investment trends for 2023 Could mycoforestry help feed the world and save the planet? The £3.2bn food waste challenge facing the food industry A measure of success? New initiative to standardise emissions reporting Honey: Are we overlooking the bess' needs?

In this episode of the Food Matters Live podcast, we continue our series looking at careers in the food industry. In the UK, thousands of people are receiving their GCSE results and will be thinking hard about their future careers. Our guest in this episode is Sadhbh Moore, who has the fantastic job title of Eco Nutritionist. Sadhbh’s interest in the environment goes right back to her childhood in Ireland and has seen her travel the world, cooking in some of the most challenging environments on the planet. She has two Masters degrees, has worked for Greenpeace, the British Antarctic Survey, and has a passion for sustainable food systems. She has also devoted much of her career to working on youth projects. Guest: Sadhbh Moore, Eco Nutritionist

We are well and truly into exam results season in many parts of the world and so we are having a bit of a focus on careers. In this episode of the Food Matters Live podcast, we welcome the brilliant Abi Aspen Glencross to the podcast. Abi is Co-Founder of FoodSquared, which makes plant-based shellfish. Her previous role at Duchess Farms saw her spending her time searching the globe for the best varieties of grains, whilst she also co-founded The Sustainable Food Story, a platform to help tell stories of what sustainability could look like from different perspectives, including farmers, academics, activists and more. She says her mission is to add a sense of hope to often bleak discussions on the ecological crisis and encourage collaborative efforts towards finding solutions. Abi also has a background in cellular agriculture. Listen to the full episode as we delve into Abi’s career, find out more about FoodSquared and The Sustainable Food Story, and explore her expertise in the worlds of agriculture and

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. This episode focusses on some of the conversations we have had with leading figures in the food sector. We get under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food. Featured episodes: Pip & Nut Founder: 'Entrepreneurs need to be hungry to learn' Paul Lindley - from Ella's Kitchen to tackling childhood obesity The heartbreaking story that inspires WRAP CEO Harriet Lamb Planet Organic CEO: 'Why we're more planet than organic'

Each year, food waste costs the industry £3.2 billion.  That’s according to WRAP, which found that 1.1 million tonnes of it comes from food services and hospitality. But businesses are often unsure of how to tackle the issue, so the cycle of waste continues. In 2019, WRAP launched Guardians of Grub, a campaign that aims to empower professionals from across the hospitality and food service sector to take action. Through providing support and resources, the campaign aims to equip them with the proper skills needed to address their food waste problems once and for all. So how is the campaign going? Is it assisting the sector in making the necessary changes? And how much of a dent will this make to the food industry’s waste problem? Guest: Eleanor Morris, Special Advisor Hospitality and Food Service, WRAP

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. This episode focusses on some of the best conversations we have had about Nutrition. Join us as we look back at some of the conversations we have had with leading figures in the food sector.  Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food. Featured episodes: Nutrition and the menopause - can diet affect the symptoms? Ket diet: Exploring the science and busting the myths Is red wine good for you? You are what you eat - the link between nutrition and stress

Cultivated meat is something many of us are yet to experience. But for US consumers, it will soon become a reality.  In June this year, the Department of Agriculture approved the sale of lab grown meat, allowing two Californian companies to offer “cultivated chicken” to US consumers. This makes the US just the second country, after Singapore, to clear the sale of these products. With the US being such a huge market, plenty of people will be watching to see what impact the decision has on the wider industry. But cultivated meat is still controversial. We recently made an episode about the Italian government’s intention to ban the products. So, just how much of an impact will this decision have on the future of cultivated meat? Guests: Mathilde Alexandre, Corporate and Institutional Engagement Manager, ProVeg Ricardo San Martin, Director and Co-founder, the Alt:Meat Lab, University of California Berkeley Stefano Lattanzi, CEO, Brunocell