<p>In this episode, host Andy Tattersall is joined by public health researcher <a href="https://www.sheffield.ac.uk/smph/people/academic/population-health/lucie-nield" target="_blank" rel="noopener noreferer">Dr Lucie Nield</a> to lift the lid on dark kitchens - the hidden hubs behind the booming online takeaway industry. Are these kitchens - which have taken advantage of the post-Covid growth in the takeaway delivery - an innovation or a public health concern? We explore how they’re changing the way we eat, what it means for nutrition and regulation, and how they have grown to become a massive industry that we cannot ignore any longer. </p><p>Dr Lucie Nield who is a dietician and nutritionist at the University of Sheffield. Lucie specialises in weight management, diabetes, and health inequalities and her research explores the socio-cultural aspects of food, lived experiences, and whole systems thinking. <a href="https://openresearch.nihr.ac.uk/articles/4-64" target="_blank" rel="noopener noreferer">Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets</a></p><p><a href="https://fundingawards.nihr.ac.uk/award/NIHR160326" target="_blank" rel="noopener noreferer">Exploring the scale and scope of dark kitchens in the north of England: addressing food safety and public health priorities</a></p>