Global Food Security, Reactive Use-By Labels,...

As the UK and Europe battles with extreme weather warnings, is it time for us to consider some more extreme tactics to tackle the heat? Tom Whipple is joined by Mark Maslin, Professor of Earth System Science at University College London, to explore if solar geoengineering can hel ...  Show more

After this week’s announcement that under-16s will be banned from major social media platforms, we delve into the evidence behind the ban with Professor Amy Orben, Programme Leader of the Digital Mental Health Group at the University of Cambridge, and Dr Catherine Sebastian, Head ...  Show more

Since they first appeared in the nineties, GMOs have remained wildly unpopular with consumers, who see them as potentially sinister tools of big agricultural companies. Ivana Davidovic explores if the new scientific developments might make them shed their bad image. She visits No ...  Show more

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the A ...  Show more

In Plant Based Promises, foodie, researcher and broadcaster Giles Yeo looks at the science behind plant based diets and the increasing number of plant based products appearing in supermarkets and restaurants. The market for plant based products could be worth $162 billion in the ...  Show more

In our second and final episode on the humble spud, we meet the people who see the global economic future as being potato powered. The potato is the world's most produced staple food after rice, wheat and corn - yet historically, it was seen as the root of filth, misery and obesi ...  Show more