The Food Chain

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Stress, eat, repeat?
When you’re feeling stressed, does it affect your appetite? In this programme Ruth Alexander is joined by two experts in chronic stress to discuss why it can cause us to crave certain foods, the impact on our bodies and whether there’s anything we can do to prepare for periods of stress in our lives. Ruth is joined by Professor Rajita Sinha, clinical psychologist and founding director of the Yale University Interdisciplinary Stress Center in the United States, and Dr Mithu Storoni, neuro-ophthalmologist and author of the books ‘Stress-Proof’ and ‘Hyperefficient’. If you would like to get in touch with the show, please email: [email protected] Presented by Ruth Alexander. Produced by Beatrice Pickup and Bisi Adebayo.(Image: a woman studying and eating a slice of pizza whilst wearing headphones. Credit: Getty Images/ BBC)
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A fresh start
There are bakeries, cafes, bars and restaurants around the world which don’t just exist to serve up food and drink – they're on a mission to rebuild lives. Ruth Alexander hears the stories of risk, reward and redemption from three businesses on three different continents: At The Dusty Knuckle bakery in London, the trainee programme manager Charlie Atkinson explains why she thinks a cafe and bakery is the perfect place to foster team spirit. Reporter Gideon Long visits La Trocha in Bogota, Colombia, a bar and cultural centre run by a group of former Farc rebels. Rob Perez and Mindy Street of DV8 Kitchen in Lexington, Kentucky, US, talk about how they’ve won over customers. Producers: Hannah Bewley and Sam Clack If you would like to get in touch with the show, please email: [email protected](Image: hands kneading dough. Credit: Getty Images/ BBC)
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Food cottage industries
Cottage industries, usually referring to small scale home-based production, can be found all over the world. Often they provide a vital source of additional income for women, particularly in low income and rural areas. In this programme Devina Gupta speaks to women who are working in food cottage industries in India, Eswatini in Southern Africa, and Ecuador, to hear about the work and the difference it makes to their finances. Devina goes to meet some of the 40,000 women working for Shri Mahila Griha Udyog Lijjat Papad, India’s multimillion-dollar co-operative, which produces 'Lijjat Papad' poppadoms, sold nationwide. If you’d like to contact the programme you can email [email protected] Presented by Devina Gupta. Produced by Hannah Bewley. (Image: two women rolling poppadom disks in Delhi. Credit: BBC)
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What’s the future for Indigenous food?
Indigenous food is experiencing a revival in Canada, with growing awareness of First Nations culture, and Indigenous run community farms and restaurants opening. While many are hopeful, there remains challenges to food security, including the realities of living in remote areas, the legacy of historic government schemes and climate change. Megan Lawton speaks to First Nation farmers, restauranteurs and chefs. Presented by Megan Lawton Produced by Sam Gruet
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The packaging problem
As plastic waste continues to pile up, Ruth Alexander explores how manufacturers, retailers, and designers are rethinking the way our food is packaged.We hear how shoppers are responding to eco-conscious packaging in Finland, from supermarket manager Markku Hautala. And is plastic really the enemy? Paul Jenkins, founder of a leading packaging consultancy, shares the latest innovations in sustainable design, and why some materials aren’t always what they seem.Rhea Singhal, CEO of India’s first fully compostable packaging company, discusses the realities of creating truly sustainable alternatives—and whether they’re enough. And the head of a German frozen food company, Felix Ahlers, explains why his company ditched all additives – packaging included – for the sake of the environment.
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