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BBC World Service


The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.


The Food Chain

Dementia is a syndrome associated with a decline of brain function that can affect memory, thought processes and behaviour. In some cases this can impact people’s ability to shop, cook and eat a meal. The most common form of dementia is Alzheimer’s Disease. 

In this programme Ruth Alexander meets people living with dementia and their families, to hear about the ways in which a diagnosis can impact mealtimes. 

Ruth meets Alan and Amy Lambert in Manchester, England. Alan was diagnosed with Alzheimer’s Disease in 2024 and his daughter Amy lives with him. They share some of the techniques they’ve developed at home to support Alan. 

For Ruby Qureshi in Canada, cooking was a huge part of her life before being diagnosed with Alzheimer’s in 2020. Ruth hears how her husband Pasha Qureshi has joined her in the kitchen in a supporting role. 

Jo Bonser in Nottingham, UK shares her experiences of supporting her mother who lived with vascular dementia and in 2016 stopped eating and drinking. Jo has gone on to set up a company, Dignified Dining that offers training in this area. 

And Aideen McGuinness is a registered dietitian working in the Memory Assessment and Support Service in Country Wexford Ireland, and co-author of a guide on dementia and nutrition. 

If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk 

Produced by Beatrice Pickup. 

(Image: Alan and Amy Lambert sat at the kitchen table with a bowl of soup and plate of toast. Credit: BBC)

Eating well with dementia

Something as simple as sharing a meal or utensils can carry social stigma for the millions born into the bottom of India’s caste system, a social structure that divides people into different groups. 

In this programme Devina Gupta explores the foods of the Dalit community, historically considered at the very bottom of the caste system. She hears how many dishes evolved from necessity, due to low incomes and lack of available food and speaks to people looking to record and share these dishes with future generations. 

Devina meets people who identify as Dalit to talk about the discrimination they have experienced in their communities and workplaces as a result of their family’s social status, and how it can be particularly hard to find work in the food industry.

If you’d like to contact the programme you can email thefoodchain@bbc.co.uk. 

Producer Beatrice Pickup. 

(Image: some foraged green leaves being washed in a bowl of water. Credit: BBC)

India's caste system and food

What’s at stake when a child has their first meal in a new home? 

For children entering care, especially those who have faced food insecurity, that first plate of food can be a big moment. 

In this programme, Ruth Alexander explores how food and mealtimes can help children feel safe and give them a sense of belonging. 

She meets Jessica-Rae Williamson, a 21 year old care leaver from Manchester, England, who still remembers the first meal she ate with her foster family, aged 13. 

In Wrexham, Wales, Ruth meets long-term foster carers John and Viv, Cath and Neil and Rosemary, who have opened their homes to dozens of children through Foster Wales. They discuss their strategies for dealing with picky eating and hoarding. 

Dr Katja Rowell, feeding expert and author of the book “Love Me, Feed Me: The Foster and Adoptive Parent’s Guide to Responsive Feeding”, gives her counter-intuitive tips for avoiding mealtimes becoming a battleground. 

And Melissa Guida-Richards, author of the book “What White Parents Should Know About Transracial Adoption”, shares her experience of being adopted from Colombia by Italian and Portuguese parents living in the US and her subsequent search for her Colombian heritage through food. 

This programme contains discussion of food poverty and insecurity, and disordered eating. If you’ve been affected by any of the issues raised and need support, speak to a health professional. 

If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk 

Produced by Beatrice Pickup. 

(Image: a partly eaten plate of spaghetti bolognese sat on a child's knee.Credit: Getty Images/BBC)

A place at the table: fostering and adoption

Protein is a health and fitness buzzword – plastered on packaging, prioritised in diets and praised by fitness influencers. But is our preoccupation with protein overshadowing another nutritional essential – fibre? Ruth Alexander explores the science, and marketing, behind protein’s popularity with expert guests Dr Emma Beckett, a food and nutrition scientist and communicator in Australia, and author of You Are More Than What You Eat; physician and social media creator Dr Karan Rajan, who is the author of This Book May Save Your Life; Scott Dicker from SPINS market research company in Chicago; Paul Kita, deputy editor of Men’s Health Magazine in the US.

Producer: Izzy Greenfield

Protein v fibre

It can be the difference between life and death for your character, signal you’re on a hostile planet or in a sumptuous world, or can even give you the whole basis for a game. 

In this week’s Food Chain we hear where the ideas for some of the most disgusting and delicious foods in games come from, and how to recreate them in real life. 

Video game creator Tim Cain tells us why food was such an important tool in his games Fallout and The Outer Worlds. Author and gamer Cassandra Reeder tells us why she started making entire recipe books based on food from video games, and how important is food in gaming? Video game enthusiast Harriet tells us why it's an essential tool for escapism. 

If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk 
Presenter: Ruth Alexander
Producers: Izzy Greenfield and Hannah Bewley

Video game food

What can we tell about a society from the plates, bowls and cups it uses? 

In this programme Ruth Alexander learns about the history of pottery, from early earthenware to the porcelain discovered by ancient China, known as ‘white gold’. 

Professor of archaeology, Joanita Vroom from Leiden University in the Netherlands explains why every pot has a story to tell. 

Historian Professor Suzanne Marchand from Louisiana State University in the United States picks up the story of porcelain in the 18th century. Such was its value that it prompted numerous failed attempts, theft and even imprisonment of those who knew the secret recipe. 

Ruth visits the Wedgwood factory and museum collection in North Staffordshire in the English Midlands. V&A curator Kate Turner explains how the company’s founder, Josiah Wedgwood, changed dinnerware tastes once again – catering to an emerging consumer class looking for affordable ways to decorate their home. Ruth tours the factory and meets Emma Glynn, Creative Director of Wedgwood to discuss the challenges in today’s market. 

Produced by Beatrice Pickup 

(Image: a potter throwing a plate on a potter's wheel. Credit: Getty Images/BBC)

The story of your plate

Love Thai food? It might be thanks to a two-decade long policy on the part of the government of Thailand to promote its food culture abroad, with the express aim of increasing trade and tourism. 

Ruth Alexander explores how food can be used as a foreign policy tool, influencing not just world leaders but seeking to win the hearts and minds of the public. 

Academic Sam Chapple-Sokol at George Washington University in the US explains why gastro-diplomacy is such an effective tool for soft power. 

Jan Wisansing, tourism policy consultant in Bangkok, explains the impact of the Global Thai scheme on international tourism to the country. 

Ruth speaks to the owners of LumLum Thai restaurant in Copenhagen, Denmark, who have recently received a Thai SELECT award, an official endorsement from the government of Thailand. 

And writer and historian Ali Domrongchai in the US talks about the impact of this approach on her own family’s Thai restaurant in Florida. 

Producer: Beatrice Pickup. 
Reporter: Gideon Long in Bangkok

(Image: A plate of pad thai, said to be Thailand’s national dish, with Thailand’s flag in the background. Credit: Getty Images/BBC)

Thai food: Winning hearts and minds

How is artificial intelligence reshaping the global food industry? Rumella Dasgupta explores how AI is helping chefs experiment with new recipes, reducing food waste in factories and streamlining supply chains.

She speaks to Tamsin Deasey Weinsten, a though leader on the AI industry, to discover the parts of the food supply chain that AI is affecting the most.

In the kitchen, chef Matan Zakan tells us how he uses AI chatbots to assist him with recipes and food orders.

AI is also revealing problems that have long been overlooked. We speak to Dini McGrath, co founder of ZEST, a company that has developed an AI programme to address food waste.

And the CEO of Chef Robotics, Rajat Bhageria, welcomes us to meet his AI enabled robots, designed to help labour shortage problems in the food industry.

AI in the food chain

Our shops are full of products sourced from all over the world, and its someone’s job to find and secure them – at the right quality and quantity for the best price possible. In this programme Ruth Alexander speaks to three food buyers on three different continents. She is joined by Beatrice Muraguri, a Tea Buyer and exporter based in Mombasa, Kenya; Chloe Doutre-Roussel, who travels the world sourcing cacao beans for speciality chocolate makers. And Jim Gulkin, the chief executive of a trading company, which deals mainly in frozen seafood based in Bangkok, Thailand. 

If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk 

Produced by Rumella Dasgupta and Beatrice Pickup. 

(Image: a cup of tea with teabag in it, a peeled prawn and some squares of milk chocolate. Credit: Getty Images/ BBC)

The buyers

What it’s like for your child to be diagnosed with life-threatening food allergies? Ruth Alexander explores the realities of shopping, socialising and eating out with a food allergy, and discusses what needs to change to make food safer for everyone. 

Amanda Bee and her daughter Vivian, 13, tell us how they navigate her allergies to milk, beef and dragonfruit.

We hear from Dr Alexandra Santos, a professor of paediatric allergy at King's College London, about why food allergies are rising across the world.

In which parts of the world is it most difficult to have a food allergy? Deshna in Coimbatore, India, tells us what it’s like to have a lactose allergy in a country that uses so much milk and cheese. 

Chief of the food allergy committee at the World Allergy Organisation, Alessandro Fiocchi, and head of allergy at the paediatric hospital Bambino Gesu in Rome, explains the problems around ‘may contain’ labelling and how confusing they can be to consumers. And how despite the challenges, medicine is providing more and more solutions to those living with food allergies.

May contain: The food allergy risk

All-you-can-eat restaurants are popular, as are high-end buffets at big weddings and posh hotels. 

But what’s the trick to making money out of them, and what happens to the leftovers? 

Ruth Alexander finds out the tricks of the trade with John Wood of catering software company Kitchen Cut, Sandeep Sreedharan of Goa, and Michael Brown of Cosmo, in Manchester, UK. 

If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk 

(Picture: Hands of someone serving out chicken at a buffet. Credit: Getty/BBC)

Producer: Elisabeth Mahy

The buffet business

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