The bug business

Food is at the centre of family life – on ordinary days, in the everyday rush, during the dramas, and the quieter moments too. In this episode, Ruth Alexander looks back at some of The Food Chain's most moving and intimate moments of 2025, all revealing the power food has to bind ...  Show more

With the festive season approaching in parts of the world, Ruth Alexander explores what’s actually happening in the body during a hangover, why some people suffer more than others, and whether common remedies make any real difference. How the body processes alcohol and why that c ...  Show more

Chances are you haven’t willingly eaten an insect. But two billion people are already bugging out on this sustainable source of protein. Could insects offer the perfect solution for our post-Brexit and pandemic supply chain problems? Entomologist Brian Fisher and Imperial College ...  Show more

UK consumers are eating less meat than at any point since records began 50 years ago, according to the latest government figures, so how are farmers, processors and retailers responding?The cost of living crisis is part of the reason for a recent drop-off in demand, but warnings ...  Show more

In 1928 a young bacteriologist named Alexander Fleming failed to tidy up his petri dishes before going home to Scotland on holiday. On his return, he famously noticed that one dish had become mouldy in his absence, and the mould was killing the bacteria he’d used the dish to cult ...  Show more

The Copenhagen restaurant Noma has consistently topped lists of best restaurants in the world. People fly in from all over the globe to pay $500 per person for the hyperlocal tasting menus dreamed up by chef/owner Rene Redzepi. But a couple months ago, Redzepi announced the re ...