<description>&lt;p&gt;Shaped by centuries of colonialism and challenged by a changing climate, what is the future of food for the Philippines? &lt;/p&gt;&lt;p&gt;Recent typhoons and floods were the worst seen in decades and there has been huge biodiversity loss. In the last century 93 per cent of forest cover has been lost. 
The archipelago's food system also carried the influence of Spanish and American control. &lt;/p&gt;&lt;p&gt;However, a new generation is attempting to forge a Filipino food identity connected with a deeper history and farmers are looking to lost crops for climate adaptation.&lt;/p&gt;&lt;p&gt;Dan Saladino and journalist Dany Mitzman report from Slow Food's Terra Madre Asia and Pacific held on Negros Island in centre of the Philippines, where they meet young farmers, producers, chefs and campaigners all attempting to create a sustainable, delicious and indigenous food future.&lt;/p&gt;&lt;p&gt;Produced and presented by Dan Saladino.&lt;/p&gt;</description>

Shaped by colonialism and challenged by climate, what is future food for the Philippines?

Shaped by centuries of colonialism and challenged by a changing climate, what is the future of food for the Philippines? Recent typhoons and floods were the worst seen in decades and there has been huge biodiversity loss. In the last century 93 per cent of forest cover has been lost. 
The archipelago's food system also carried the influence of Spanish and American control. However, a new generation is attempting to forge a Filipino food identity connected with a deeper history and farmers are looking to lost crops for climate adaptation.Dan Saladino and journalist Dany Mitzman report from Slow Food's Terra Madre Asia and Pacific held on Negros Island in centre of the Philippines, where they meet young farmers, producers, chefs and campaigners all attempting to create a sustainable, delicious and indigenous food future.Produced and presented by Dan Saladino.

Food Stories from the Philippines

<description>&lt;p&gt;In this edition Sheila Dillon explores the creativity of chefs, and asks how it’s being affected by the ongoing cost of living crisis. For Sheila, creativity in cooking is one of the pleasures we often take for granted when we go out to eat, and marvels at the alchemy chefs work with raw ingredients. But the hospitality industry is grappling with very difficult economic conditions - increased national insurance, business rates, energy bills, rent, cost of ingredients coupled with fewer customers with less money to spend, all mean that many restaurants are struggling to survive. According to the latest data from the Hospitality Market Monitor by NIQ, restaurant closures accelerated in the last three months of 2025 to nearly 19 businesses a week. What happens to that creativity when the industry is under so much pressure?&lt;/p&gt;&lt;p&gt;In the programme chefs talk to Sheila about what creativity looks like in their kitchens at the moment, as the cost crisis leads to more restrictions on how and what they cook. We also hear how chefs of the future are being trained to work creatively in this tough environment. We hear from: Sam Lomas, Head Chef at Briar in Somerset; Owen Morgan, co-founder and owner of Forty-Four group; Charlie Buchanan-Smith, co-founder of The Free Company near Edinburgh; Niall McKenna, owner of James St and Waterman House in Belfast; Frank Fiore, Catering Manager at Milton Keynes University Hospital; Chantal Symons, Lead Development Chef at LEON Restaurants; and chef-lecturers Steve Oram and Ian Sutton and students at Capital City College at Westminster.&lt;/p&gt;&lt;p&gt;Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.&lt;/p&gt;</description>

Sheila Dillon talks to chefs about creativity in a cost of living crisis.

In this edition Sheila Dillon explores the creativity of chefs, and asks how it’s being affected by the ongoing cost of living crisis. For Sheila, creativity in cooking is one of the pleasures we often take for granted when we go out to eat, and marvels at the alchemy chefs work with raw ingredients. But the hospitality industry is grappling with very difficult economic conditions - increased national insurance, business rates, energy bills, rent, cost of ingredients coupled with fewer customers with less money to spend, all mean that many restaurants are struggling to survive. According to the latest data from the Hospitality Market Monitor by NIQ, restaurant closures accelerated in the last three months of 2025 to nearly 19 businesses a week. What happens to that creativity when the industry is under so much pressure?In the programme chefs talk to Sheila about what creativity looks like in their kitchens at the moment, as the cost crisis leads to more restrictions on how and what they cook. We also hear how chefs of the future are being trained to work creatively in this tough environment. We hear from: Sam Lomas, Head Chef at Briar in Somerset; Owen Morgan, co-founder and owner of Forty-Four group; Charlie Buchanan-Smith, co-founder of The Free Company near Edinburgh; Niall McKenna, owner of James St and Waterman House in Belfast; Frank Fiore, Catering Manager at Milton Keynes University Hospital; Chantal Symons, Lead Development Chef at LEON Restaurants; and chef-lecturers Steve Oram and Ian Sutton and students at Capital City College at Westminster.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.

Chefs, Creativity and the Cost of Living Crisis

<description>&lt;p&gt;A year after sharing a £10 supper with 200 strangers in Copenhagen’s Absalon - an old church turned community hub - Sheila asks whether that experience could be recreated in the UK. After all, communal meals here are often one-offs, sometimes pricey, or feel like generous soup kitchens. &lt;/p&gt;&lt;p&gt;In this edition, Sheila meets people determined to change that; Ingrid Wakeling and Phil Holtam from Sussex Surplus are running trial communal dining events in Brighton, using surplus food to bring strangers together. Anna Chworow from Nourish Scotland is helping shape two pilot public diners - subsidised, everyday restaurants designed for everyone, while Jon Harper from Future Foundations explains how CanTeam is turning school canteens into community dining rooms. &lt;/p&gt;&lt;p&gt;Sheila also visits The Long Table in Stroud - a pay-what-you-can community restaurant - to meet co-founder Tom Herbert, and is joined there by zero‑waste chef Max La Manna and Carly Trisk‑Grove from The Public Plate, who want every community to have their own low‑cost restaurant. Together, they discuss what it would take to make their dreams reality - and why they believe it matters.&lt;/p&gt;&lt;p&gt;Presented by Sheila Dillon
Produced for BBC Audio in Bristol by Natalie Donovan.&lt;/p&gt;&lt;p&gt;More info: &lt;/p&gt;&lt;p&gt;Communal Dining -Part 1: https://www.bbc.co.uk/programmes/m0028l2c
The Long Table: https://thelongtableonline.com/
The Public Plate (Carly Trisk-Grove's project): https://www.thepublicplate.com/about
Nourish Scotland project: https://www.nourishscotland.org/projects/public-diners/ 
Right to Food Commission (Ian Byrne MP's project): https://www.ianbyrne.org/rtfcommission
Sussex Surplus (Brighton): https://www.sussexsurplus.org/
CanTeam: http://www.canteam.org/ &lt;/p&gt;&lt;p&gt;NB: Be aware these links take you to external non-BBC websites.&lt;/p&gt;</description>

What happens when we bring back the simple act of eating together?

A year after sharing a £10 supper with 200 strangers in Copenhagen’s Absalon - an old church turned community hub - Sheila asks whether that experience could be recreated in the UK. After all, communal meals here are often one-offs, sometimes pricey, or feel like generous soup kitchens. In this edition, Sheila meets people determined to change that; Ingrid Wakeling and Phil Holtam from Sussex Surplus are running trial communal dining events in Brighton, using surplus food to bring strangers together. Anna Chworow from Nourish Scotland is helping shape two pilot public diners - subsidised, everyday restaurants designed for everyone, while Jon Harper from Future Foundations explains how CanTeam is turning school canteens into community dining rooms. Sheila also visits The Long Table in Stroud - a pay-what-you-can community restaurant - to meet co-founder Tom Herbert, and is joined there by zero‑waste chef Max La Manna and Carly Trisk‑Grove from The Public Plate, who want every community to have their own low‑cost restaurant. Together, they discuss what it would take to make their dreams reality - and why they believe it matters.Presented by Sheila Dillon
Produced for BBC Audio in Bristol by Natalie Donovan.More info: Communal Dining -Part 1: https://www.bbc.co.uk/programmes/m0028l2c
The Long Table: https://thelongtableonline.com/
The Public Plate (Carly Trisk-Grove's project): https://www.thepublicplate.com/about
Nourish Scotland project: https://www.nourishscotland.org/projects/public-diners/ 
Right to Food Commission (Ian Byrne MP's project): https://www.ianbyrne.org/rtfcommission
Sussex Surplus (Brighton): https://www.sussexsurplus.org/
CanTeam: http://www.canteam.org/ NB: Be aware these links take you to external non-BBC websites.

Eating Together

<description>&lt;p&gt;In a special edition Dan Saladino talks to the UK's biggest food producers and retailers to hear their visions for the future of food, health, sustainability and resilience.&lt;/p&gt;&lt;p&gt;Along with the DEFRA minister Dame Angela Eagle, some of the most influential figures in food and farming are gathering at the annual Sustainable Foods event held in London. On the agenda will be health and nutrition, food security, net zero and regenerative agriculture. &lt;/p&gt;&lt;p&gt;Will the ideas and strategies, outlined by the major supermarkets, food manufacturers and farming organisations result in significant changes to food in the UK?&lt;/p&gt;&lt;p&gt;Produced and presented by Dan Saladino.&lt;/p&gt;</description>

The UK's biggest producers and retailers outline visions on food, health and resilience.

In a special edition Dan Saladino talks to the UK's biggest food producers and retailers to hear their visions for the future of food, health, sustainability and resilience.Along with the DEFRA minister Dame Angela Eagle, some of the most influential figures in food and farming are gathering at the annual Sustainable Foods event held in London. On the agenda will be health and nutrition, food security, net zero and regenerative agriculture. Will the ideas and strategies, outlined by the major supermarkets, food manufacturers and farming organisations result in significant changes to food in the UK?Produced and presented by Dan Saladino.

The Future of Our Food

<description>&lt;p&gt;After concerns that honey from overseas is being watered down with cheap rice and corn syrups, Sheila Dillon investigates the scale of global honey fraud. It's a story of complex international supply chains with the world's food security at its heart. &lt;/p&gt;&lt;p&gt;In 2023, the European Commission found that 46 per cent of the honey it sampled was suspected to be fraudulent. Just last year at the World Beekeeping Awards the prize for Best Honey had to be cancelled after fears that adulterated honey might be entered. The fake version can be very difficult to detect and beekeepers warn that it is forcing down the price of honey, potentially driving them out of business.&lt;/p&gt;&lt;p&gt;So how serious an issue has international honey fraud become and how concerned should consumers in the UK be? Sheila visits Bermondsey Street bees in Essex in search of answers and speaks to the UK's two biggest honey producers - Rowse and Hilltop Honey. Food fraud expert Professor Chris Elliott from Queen's University Belfast analyses the situation and Robin Markwell reports from Copenhagen where the world's largest convention of beekeepers was recently held. &lt;/p&gt;&lt;p&gt;Produced for BBC Audio in Bristol by Robin Markwell&lt;/p&gt;</description>

Sheila Dillon investigates the scale of global honey fraud.

After concerns that honey from overseas is being watered down with cheap rice and corn syrups, Sheila Dillon investigates the scale of global honey fraud. It's a story of complex international supply chains with the world's food security at its heart. In 2023, the European Commission found that 46 per cent of the honey it sampled was suspected to be fraudulent. Just last year at the World Beekeeping Awards the prize for Best Honey had to be cancelled after fears that adulterated honey might be entered. The fake version can be very difficult to detect and beekeepers warn that it is forcing down the price of honey, potentially driving them out of business.So how serious an issue has international honey fraud become and how concerned should consumers in the UK be? Sheila visits Bermondsey Street bees in Essex in search of answers and speaks to the UK's two biggest honey producers - Rowse and Hilltop Honey. Food fraud expert Professor Chris Elliott from Queen's University Belfast analyses the situation and Robin Markwell reports from Copenhagen where the world's largest convention of beekeepers was recently held. Produced for BBC Audio in Bristol by Robin Markwell

The Honey Trap

Investigating every aspect of the food we eat

The Food Programme

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