Table Talk

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

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