<description>&lt;p&gt;Sheila Dillon discusses the rise of eating disorders among young women as part of Radio 4’s “About the Girls” series, which is hearing from teens across the UK about life in 2026.&lt;/p&gt;&lt;p&gt;As the number of young girls suffering from eating disorders increases in the UK, Sheila Dillon hosts a discussion about what's causing the rise, and what can be done to improve treatment outcomes.&lt;/p&gt;&lt;p&gt;Details of help and support with eating disorders are available at BBC Action Line&lt;/p&gt;&lt;p&gt;Produced by Natalie Donovan for BBC Audio in Bristol&lt;/p&gt;</description>

A look at what’s driving the rise in eating disorders among teenage girls today.

Sheila Dillon discusses the rise of eating disorders among young women as part of Radio 4’s “About the Girls” series, which is hearing from teens across the UK about life in 2026.As the number of young girls suffering from eating disorders increases in the UK, Sheila Dillon hosts a discussion about what's causing the rise, and what can be done to improve treatment outcomes.Details of help and support with eating disorders are available at BBC Action LineProduced by Natalie Donovan for BBC Audio in Bristol

About the Girls

<description>&lt;p&gt;Generation Z, young adults aged roughly 18 to 30, are coming of age in a world defined by uncertainty. With difficult job and housing markets many are experiencing prolonged adolescence, often living with parents far longer than previous generations. At the same time, they are the first true digital natives: a generation growing up with the internet as a central part of their lives.&lt;/p&gt;&lt;p&gt;In this programme, Jaega Wise explores how these seismic social and economic shifts are reshaping the way young people eat and think about food. She speaks with author Chloe Combi about the cultural forces that are driving Gen Z’s evolving food identities. She also meets Sumayah Kazi, the youngest-ever Bake Off contestant, to talk about how social media is effecting how young people cook and eat. BBC reporter Emse Winterbotham lives at in her family home in London. She finds out more about the practicalities of living and eating with your mum and dad when you are an adult. Jaega also travels to Stourbridge to meet Will Griffin and his dad steve to talk more about how the generations are sharing the kitchen.&lt;/p&gt;&lt;p&gt;Presenter: Jaega Wise
Producer: Sam Grist&lt;/p&gt;</description>

Jaega Wise investigates how economics and social media are effecting how young people eat.

Generation Z, young adults aged roughly 18 to 30, are coming of age in a world defined by uncertainty. With difficult job and housing markets many are experiencing prolonged adolescence, often living with parents far longer than previous generations. At the same time, they are the first true digital natives: a generation growing up with the internet as a central part of their lives.In this programme, Jaega Wise explores how these seismic social and economic shifts are reshaping the way young people eat and think about food. She speaks with author Chloe Combi about the cultural forces that are driving Gen Z’s evolving food identities. She also meets Sumayah Kazi, the youngest-ever Bake Off contestant, to talk about how social media is effecting how young people cook and eat. BBC reporter Emse Winterbotham lives at in her family home in London. She finds out more about the practicalities of living and eating with your mum and dad when you are an adult. Jaega also travels to Stourbridge to meet Will Griffin and his dad steve to talk more about how the generations are sharing the kitchen.Presenter: Jaega Wise
Producer: Sam Grist

Generation Z

<description>&lt;p&gt;Dan Saladino follows up the debate on if the eel should be off the menu.&lt;/p&gt;&lt;p&gt;Produced and presented by Dan Saladino.&lt;/p&gt;</description>

Dan Saladino follows up the debate on if the eel should be off the menu.

Dan Saladino follows up the debate on if the eel should be off the menu.Produced and presented by Dan Saladino.

Consider the Eel: Part 2

<description>&lt;p&gt;Much focus goes on food growing and selling, but is the missing link in increasing the UK's food self sufficiency actually food processing? &lt;/p&gt;&lt;p&gt;It might be all about Ultra Processed Foods in the news, but there is another, much older, side to food processing that plays an integral role in getting food from fields to our plates.&lt;/p&gt;&lt;p&gt;Beans, peas, oats, veg and barley can all be produced in the UK in abundance, but producers often have to transport their crops for miles to reach basic processing facilities like cleaning, sorting, de-hulling or grading. The UK’s processing factories are part of a globalised food supply chain, importing vast volumes of grains and pulses from overseas as ingredients in our food. But it wasn’t always the case, as we hear from a Sheffield historian who has uncovered the city’s link with pea canning and the female pea pioneer who transformed the processing industry. &lt;/p&gt;&lt;p&gt;From the farmer making oat milk in his own barn, to the UK’s last remaining processing facility for peas and beans, Sheila Dillon lifts the lid on this hidden part of the supply chain, and finds an industry at a crossroads.&lt;/p&gt;&lt;p&gt;Produced by Nina Pullman.&lt;/p&gt;</description>

Is the missing link in increasing the UK's food self sufficiency actually food processing?

Much focus goes on food growing and selling, but is the missing link in increasing the UK's food self sufficiency actually food processing? It might be all about Ultra Processed Foods in the news, but there is another, much older, side to food processing that plays an integral role in getting food from fields to our plates.Beans, peas, oats, veg and barley can all be produced in the UK in abundance, but producers often have to transport their crops for miles to reach basic processing facilities like cleaning, sorting, de-hulling or grading. The UK’s processing factories are part of a globalised food supply chain, importing vast volumes of grains and pulses from overseas as ingredients in our food. But it wasn’t always the case, as we hear from a Sheffield historian who has uncovered the city’s link with pea canning and the female pea pioneer who transformed the processing industry. From the farmer making oat milk in his own barn, to the UK’s last remaining processing facility for peas and beans, Sheila Dillon lifts the lid on this hidden part of the supply chain, and finds an industry at a crossroads.Produced by Nina Pullman.

Is Food Processing the ‘Missing Middle’?

<description>&lt;p&gt;Should we be taking water more seriously? The emergence of the water sommelier would suggest so. Jaega Wise visits a Cheshire restaurant that now offers its own water menu as well as a Peak District pub with a water bar and a borehole to draw its own spring water. She talks to the co-founder of the Fine Waters Academy Michael Mascha who believes that water should be appreciated as a product with its own terroir and hears from Dr Natalie Lamb, a water industry expert who has been trained to appreciate the virtues of tap water. Whether hard or soft, still or sparkling - the Food Programme takes a closer look at the liquid we all too often take for granted.&lt;/p&gt;&lt;p&gt;Produced for BBC Audio in Bristol by Robin Markwell&lt;/p&gt;&lt;p&gt;Programme contains a clip of the Only Fools And Horses Episode "Mother Nature's Son", written by John Sullivan, first broadcast on BBC TV on 25th December, 1992&lt;/p&gt;</description>

Jaega Wise investigates our growing taste for premium mineral waters.

Should we be taking water more seriously? The emergence of the water sommelier would suggest so. Jaega Wise visits a Cheshire restaurant that now offers its own water menu as well as a Peak District pub with a water bar and a borehole to draw its own spring water. She talks to the co-founder of the Fine Waters Academy Michael Mascha who believes that water should be appreciated as a product with its own terroir and hears from Dr Natalie Lamb, a water industry expert who has been trained to appreciate the virtues of tap water. Whether hard or soft, still or sparkling - the Food Programme takes a closer look at the liquid we all too often take for granted.Produced for BBC Audio in Bristol by Robin MarkwellProgramme contains a clip of the Only Fools And Horses Episode "Mother Nature's Son", written by John Sullivan, first broadcast on BBC TV on 25th December, 1992

Posh Water

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