The UK Government is planning to introduce a raft of restrictions on the promotion of HFSS foods, but will they actually make any difference?

Dominique Woolf started life as a singer-songwriter, but gave up that dream and re-discovered her other passion; food.

The Government's Environment, Food and Rural Affairs Committee says if nothing is done, labour shortages will shrink the sector permanently.

Experts from Edlong look at the challenges and opportunities as the plant-based dairy sector continues to grow.

Liz Littlewood says she struggled to convince her parents and her teachers that a career in food was a good choice, but she's glad she did.

Royal celebrations have often been associated with food, banquets and street parties, with the Platinum Jubilee following the script.

"We tell ourselves we put our survival above everything else. I see no evidence of that at all," says George Monbiot.

Among the horrifying scenes in Ukraine, we see a country which is a linchpin of the global food system, undergoing catastrophic change.

Stu Henshall has cooking in his bones, but becoming Executive Chef at two of the world's biggest meat-free brands wasn't always on the cards.

The history of English wine has been a bumpy one, and it starts much further back than many people would believe.

Blair Bowman thinks there is something magic about whisky, and when you look into its history, it's hard to argue with him.

Tessa Anderson says relationships are critical to the work she does, and says networking is a big part of her job.

The Netherlands plays an important role in the global food system - but how is that changing with an increased focus on sustainability?

Whenever there's a conversation taking place about innovation in the food industry, the name of one country keeps cropping up - Israel.

Content and Community Manager, Micah Douglas: "I feel privileged to be occupying a role... where you get to be emersed in all the brand love."

After two years of a pandemic, how do companies in the food industry look to the future and identify opportunities for positive innovation?

In this episode, we meet two extraordinary teenagers who are campaigning to make the food system fairer for everyone.

Max Tobias set up a community bakery that helps young people with difficult backgrounds to get back their confidence and learn new skills.

There are fewer challenges bigger than transforming the global food system, but for Dr Gunhild Stordalen it's a challenge worth taking on.

Ben Christopherons leads a brand new University of West London culinary course that puts sustainability at the heart of cooking and eating.