The WHO's European Regional Obesity Report makes grim reading. But one line offers hope: "Europe can reverse its obesity epidemic."

Professor Marcelle Machluf: "It's not enough to just sit in the classroom. Our students need to be prepared for whatever the future holds."

"It came as it of a surprise," says Jessica Pinnick about landing her job at the soft drinks company, Belvoir Farm. "The best thing often do"

Critics say the Australia trade deal is bad news for British agriculture, the environmental standards, and food standards.

The Mediterranean diet is the cornerstone of cultures considered to be the healthiest in the world, but do you know exactly what defines it?

So much thought goes into what the athletes eat and it varies depending on what role the individual cyclist has within the team.

Dan Saladino reveals how his passion for food, and the stories behind it, are inspired by his Sicilian roots.

Helen Pattinson left a career in law, travelled to South America, and started the hugely successful Montezuma's chocolate brand.

Elite triathlete Justus Nieschlag's injury couldn't have come at a worse time. But collagen peptides aided his recovery.

In such a vast country, both in terms of area and population, is there one dish that everyone identifies with?

Environmental issues are on the minds of shoppers, but it can be difficult to know if what you're buying is "good" or "bad" for the planet.

OLIO's Managing Director: 'It's not enough to do something just because you want to. You need to care deeply about the mission.'

Just how optimistic, or cautious, should we be about how effective personalised nutrition is? And what’s driving the growth in the sector?

"I never knew that my job existed. That's why I'm really passionate about letting people know about all the different paths out there."

MasterChef winner Saliha Mahmood-Ahmed is campaigning for NHS staff have access to hot, affordable, nutritious food when on shift.

There are a lot of claims about how diet can affect brain function and even reduce your risk of dementia, but how much stands up to scrutiny?

How can the food industry innovate to meet the demands and challenges it's facing, and do so in an efficient way?

Studies have shown that around 20-30 per cent of how we age is down to our genetics, so how big a factor is what we eat?