Table Talk

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 food innovation. 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 Functional drinks - more than just a question of taste Is fermentation still the future of food? Deep dive: How to overcome the difficulties in creating plant-based cheese and dairy Are consumers ready for gene-edited crops? The rhizosphere - the mysterious world crucial to

Waste is a huge concern for the food industry. According to a 2022 UN report, 17% of global food production is wasted. And it will continue to be if the industry continues as it is. Recognising this, the Ellen MacArthur Foundation is leading the new Big Food Redesign Challenge with the aim of bringing together producers, suppliers and retailers in embracing a circular food system. The challenge, launched in partnership with the Sustainable Food Trust, has tasked participants with designing new food products that reflect this regenerative vision. And with the system still far from being sustainable, the hope is that the Big Food Redesign Challenge will act as a catalyst for necessary change. So, how will the challenge work to inspire this change? Who is taking part? And how do we keep the momentum be kept going once the challenge ends? Guest: Rebecca Hesketh, Food Programme Manager, Ellen MacArthur Foundation

Crohn's disease and colitis are the two main forms of inflammatory bowel disease (IBD) and they affect over 500,000 people in the UK. Characterised by chronic inflammation of the gastrointestinal tract, IBD can cause a whole range of health complications and can have a profound impact on a person's life. Although there is no cure, there are ways of managing the symptoms, including through diet. Regulating what you eat and drink can help ease the impact IBD may have on someone's quality of life. So, how does nutrition affect the development and management of IBD? What food might trigger flares? And how can diet control help with those in remission? Guests: Dr Miranda Lomer, Senior Consultant Dietitian in Gastroenterology, Guy’s & St Thomas’ Hospital Mairi Wilcock RD BSc (Hons), Dietitian, Stanner Nutrition Clinic

Parkinson's disease is a disorder that causes unintended or uncontrollable movements, such as shaking, stiffness, and difficulty with balance and coordination. It is caused by a loss of nerve cells in the brain, but what causes that loss is unclear. Parkinson’s is fundamentally a condition that affects the brain but there is growing evidence that the gut may have a role to play. The idea has ignited a wave of scientific exploration, delving deeper into the gut-brain axis and its potential implications for people with the disease. The question is: if your gut plays a role in the development of Parkinson’s, could what you eat and drink play a role too? Guest: Professor K Ray Chaudhuri, Consultant Neurologist

In March 2023, Italy's minister of agriculture, Francesco Lollobrigida, announced that the country will be the first to ban lab-grown foods, including the production and commercialisation of cultivated meat. The draft bill has been put forward in the name of farmers, to protect them from the perceived threats that what they call “synthetic” foods pose to traditional cuisine. Those behind the bill also say it will protect human health and the national agri-food industry. The head of the Italian dairy industry group Assolatte praised the government’s efforts in blocking so-called "unnatural" products that he claims are promoted "under the pretext of protecting the environment". But some feel the proposal completely misses the mark, such as Alice Ravenscroft the European Policy Head for the Good Food Institute. She notes that 54% of Italians want to give cultivated meat a try. She also claims that “the passing of such a law would shut down the economic potential of this nascent field in Italy, holding back

Food inflation is a huge concern across the world. Over the course of 2022, food prices were on average 14.3% higher than the year before. In the UK, things are looking a little worse than average. The Office for National Statistics found that in the 12 months leading up to March 2023, food prices rose 19.2%. The thing is, the World Bank is reporting that, globally, wholesale prices are starting to fall. In this episode of the Food Matters Live podcast, we explore the implications of high food prices on consumers, businesses, and the broader food industry. We discuss when we might see a drop in the cost of food, and ask: "Why are food prices still so high?" Guests: Liliana Danila, Lead Economist, the Food and Drink Federation Rachelle Earwaker, Senior Economist, Joseph Rowntree Foundation

Nutritional studies are vital to the world of sports. The right nutrients can optimise an athlete’s performance, reduce their risk of injury and help them get the most out of training. But traditionally, research on nutrition for female athletes has been lacking. Despite their incredible achievements and contributions to sports, a review from the University of Chester suggests just 6% of sports science research has focused specifically on female athletes. That figure is even more shocking when you consider just how popular women’s sport is. 49% of athletes at the last Olympic Games in Tokyo were female, while 50 million people around the world tuned in to watch the England women’s football team win the Euros in 2022. All of this makes it even more important to grow the body of research so that the increasing number of women in sport are not under-served by it. So, what exactly is the role of nutrition in women’s sports? How does it differ to men’s sport. And how can we encourage more studies in this ar

The measuring and reporting of carbon emissions by companies in the food industry is not uncommon. It helps businesses understand where their environmental impacts lie, where they need to reduce emissions most, and helps track their progress towards sustainability. The problem is, they do not all measure their carbon footprint in the same way.   That leads to inconsistencies and can make it difficult to compare one company’s emissions with another. But, we have news of progress - among some of the UK’s biggest supermarkets at least. WWF and the charity WRAP have joined forces to create the Retailer Net Zero Collaboration Action Programme, which aims to remove the barriers posed by a lack of standardised reporting methods. And eight supermarkets have signed up. Listen to the full episode to find out more. Guest: Kate Norgrove, Executive Director Advocacy and Campaigns, WWF-UK

“I’m putting on weight because my metabolism is slowing down.” It is something many of us hear, or maybe even say ourselves, fairly regularly. Or the contrary: “So-and-so can eat what they like because they have a fast metabolism.” The truth is, for many, we might have a vague idea of what our metabolism is, but do we really understand it? Beyond these casual remarks, do we truly grasp the intricacies of what our metabolism is and does?  Do we genuinely comprehend the profound impact our lifestyles can have on this vital bodily process? In this episode of the Food Matters Live podcast, we embark on a journey to unravel the mysteries of metabolism, delving deep into its inner workings.  We explore the mechanisms that define metabolism, shed light on how the foods we consume can influence its functioning, and uncover the key steps we can all take to promote and maintain a well-functioning metabolism. Guests: Professor Alexandra Johnstone, Nutrition Scientist, The Rowett Institute of Nutrition and Health

The link between nutrition and our skin is complex. Various claims have been made and new products are constantly being developed. Yet a review in the Journal of Cosmetic Dermatology found that the data on the link is not well supported and that this often leaves medical professionals and patients confused and uncertain. Recognising that diet and skin could be better understood, Dr Thivi Maruthappu pioneered the field of Nutritional Dermatology. As the UK’s first dual-qualified dermatologist and nutritionist, she views the skin as being connected to our internal health, in which diet plays a huge role. So exactly how are skin and nutrition related? How does nutritional dermatology differ from conventional medicine? And how could this help improve the treatment of skin conditions? Guest: Dr Thivi Maruthappu, Consultant Dermatologist, Nutritionist and Researcher

Six new Diet and Health Innovation Hubs are starting work in the UK to overcome the challenges of producing and getting us all to consume healthier, more nutritious food. They form part of a group called the Diet and Health Open Innovation Club. £15m worth of funding has been made available by three public bodies and a Government department. It is a big project, with big challenges to overcome. Various reports suggest poor nutrition costs our health services around £20bn per year. A key part of the project is encouraging collaboration between researchers and industry. So, in this episode of the Food Matters Live podcast, we find out more about the types of research being undertaken, what it could mean for the food industry, and how the research might translate into improvements in nutrition. Guests: Philip Calder, Professor of Nutritional Immunology, Medicine at the University of Southampton Gemma Walton, Associate Professor, University of Reading Professor Martin Warren – Chief Scientific Officer a

Pushing for better diversity and inclusion is important in every industry. A 2018 report from the charity Stonewall found that, due to their sexuality, 18% of the UK’s LGBTQ+ workers had been negatively targeted by colleagues. And the agricultural industry is no different. In fact, it can come with a whole lot of its own specific challenges. Farming can be a lonely, high-pressure business. The UK Office for National Statistics says suicide rates in farmers are among the highest in any occupational group. Every year, 50 gay farmers take their own lives, with the fear of coming out as one of the main reasons. This simply cannot continue. And there are great potential benefits to making our agricultural sector more diverse. So, through the lens of LGBTQ+ farmers, in this episode of the Food Matters Live podcast, we explore diversity in agriculture. Relevant resources: The Samaritans The Gay Farmer Helpline Agrespect - the rural LGBTQ+ network Guest: Amie Burke, Inclusivity Programme Manager, IGD

Deforestation, soil health and biodiversity are all major concerns in the agricultural industry. A recent United Nations report claims an estimated 80% of global deforestation is down to agricultural practices, as well as being the leading cause of habitat destruction. But does farming always have to lead to deforestation? Can crops and trees not only co-exist, but possibly thrive together? The emerging field of mycoforestry is a means of managing forest communities through the introduction of fungi. In this episode of the Food Matters Live podcast, we look at a new study which suggests edible fungi could be used, with potentially huge consequences for the future of sustainable agriculture. So what did the study find? What could it mean for deforestation? And how can all of this benefit the food industry? Guest: Professor Paul Thomas, Honorary Professor, Department of Biological and Environmental Sciences, University of Stirling

Why have, for many years, eating disorders disproportionately affected girls? In a previous episode of the Food Matters Live podcast, we focused on how eating disorders affect boys and men. For boys and men, it is a relatively new topic of discussion, even if the issue has been around for some time. But girls and young women eating disorders have been spoken about in public discourse for much longer. The problem is, the number of people affected is still rising. According to the NHS, more young people than ever are receiving treatment for eating disorders. In the last year, there has been a 35% increase in hospital admissions, with girls aged 17-to-19 having higher rates than any other demographic. They are difficult figures to ignore and raise the question: Why do eating disorders affect more girls than boys? What role do the media, the food industry, and social pressure have to play? And, as the London Centre for Eating Disorders suggests, has the Covid pandemic had an impact on cases? Guests: Fio

In this episode of the Food Matters Live podcast, we are looking to the future. Specifically, at the food innovators who may well be shaping the industry for years to come. EcoTrophelia UK is a national competition where students design eco-innovative food products. The winners go on to compete in a European final and, as well as receiving a cash prize, some of the entrants could see their products end up on supermarket shelves. The competition is organised jointly by the Institute of Food Science and Technology, and Campden BRI.  The competition is open to teams of students registered at a university or other establishment of scientific or technical higher education.  We went along to the UK final, which was held at Sainsbury’s HQ in central London in June. From all at Food Matters Live, a huge congratulations to each of the finalists. Visit the EcoTrophelia website to find out how you can enter a team into next's year competition.

Last November, the eyes of the world were on Sharm el-Sheik as Egypt hosted COP27, the UN Climate Change Conference. The host country was rallying other nations to gear up their climate action, hoping to persuade politicians around the globe to take us in a direction which avoids climate catastrophe. COP26 in Glasgow in 2021 was criticised in some quarters for failing to put food systems at the heart of the conversation. So, were things any different at COP27? Major global companies attended, including Tetra Pak, which hosted panels on technological innovation, net zero and sustainable protein. In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we review the progress made at COP27 and ask: Has there been meaningful discussion, which will result in meaningful change? We also look back at COP15, which focused on biodiversity. At that conference, nearly 200 countries signed an historic agreement to halt biodiversity loss by 2030. Finally, we look ahead to what might be

Pippa Murray is a visionary entrepreneur, a trailblazer in the world of nut butter, and the founder of the acclaimed brand Pip & Nut. Founded in 2013, it saw incredible success from the very beginning. Just a couple years in, her products were winning awards and were launched in Sainsbury's and Selfridges. It has been B Corp Certified since 2019 and is now the fastest growing nut butter brand in the UK and Ireland. Pippa has also been listed in the Evening Standard’s "London’s Most Influential People" and as ‘Start-Up Entrepreneur of the Year’ at the Natwest Great British Entrepreneur Awards. In this episode of the Food Matters Live podcast, we look into how Pippa’s nut butter went from hobby to business venture, how she successfully grew the brand, and what she has planned for the future of Pip & Nut. Guest: Pip Murray, Founder, Pip & Nut

The picnic is a pastime loved by many. They bring people together, connect us with nature and make mealtime a little more exciting. But the evolution of the picnic is a fascinating one and there is a rich history behind this outdoor feast. From 18th century banquets to modern-day gatherings in the park, the picnic has evolved over time, reflecting changes in social norms and everyday life. Finger foods and picnic blankets were not always typical and – hold the front page! They were not even originally held outside! So where did it all begin? And how did we arrive at the picnic as the summertime staple we know and love today? Guest: Dr Alexander Lee, Fellow, Centre for the Study of the Renaissance, Warwick University

Climate change is the great challenge of our time – a problem so big, that tackling it requires co-operation on a scale we have never seen before. Our reliance on fossil fuels means that most aspects of our lives as individuals, and the economies we rely on, contribute to rising temperatures. And the food and drink industry is central to that. There is no getting away from the fact that the global food and drink industry is one of the largest contributors to greenhouse gas emissions; estimated to make up 20 to 30 percent of the total. That means the industry has to play its part when it comes to striving achieve the United Nations’ Sustainable Development Goal of net zero greenhouse gas emissions by 2050. Download our new Sustainable Food Digest Net zero means cutting emissions to as close to zero as possible, with any remaining emissions re-absorbed. By doing so, the United Nations says, we may be able to limit global temperature rises to 1.5 degrees Celsius above pre-industrial levels, and therefore

As more of us look to improve our health and wellbeing, antioxidants have piqued the interest of some in the food and drinks industry. There is plenty of evidence that antioxidants are vital in protecting our cells from harm, but how does that link to our diets? How does what we eat correlate with the number and type of antioxidants in our bodies? And what about supplements? What role can they play, if any, in this area? Guest: Dr Christine Bösch, Associate Professor in Nutrition, University of Leeds