If you are kicking yourself for taking an arts degree when really you want to be working in the green economy - this podcast is for you.

What tricks can be used to enhance flavour? And what role do emotions play in the eating experience?

Carlsberg's Sustainability Manager, Pete Statham, on how a switch to more sustainable packaging became a commercial success.

When the UK Government published its Obesity Strategy, many critics argued it didn't go far enough. Now, an alliance of doctors, dentists and charities have set out their vision for change.

Ever wondered how Waitrose creates its compelling food images and unique photography style? Or how Tesco’s food photos perfectly reflect their brand? Well wonder no more as Stefan is joined by award-winning food photographer to the stars, Georgia Glynn Smith.

Dorothy Shaver is Global Marketing Sustainability Lead at Unilever – but how did the “hippie at heart” end up at one of the world’s biggest companies?

Dan Parker, Chief Executive of Veg Power is campaigning to get kids to increase their vegetable consumption

Protein is often see as the magic ingredient in our diets, but are these spurious health claims or does protein provide genuine health benefits?

The panel of Danish experts discusses Denmark's sustainability programme and how the country works collaboratively to achieve its green goals

What do you need to become a food scientist? KFC's Jo Tivers and RSSL's Carole Bingley discuss food science careers on the podcast

SternVitamin GmbH & Co's Dr Christina Mesch joins the podcast and discusses how we can get the right micronutrients in our diet

Edinburgh University Professor and member of the UK Government's Green Jobs Taskforce David Reay discusses the importance of green jobs

How can businesses stand out in the competitive protein bar market and make a product that's both healthy and delicious?

Home to some of the most well-known snack brands on the market, Mondelēz brings its brands to new consumers through innovation and data

Givaudan's Sophie Caplan and The Collaborators' Alex Ririe didn't study food related subjects at university, but that didn't stop them from forging a career in the industry

Couple Sarah and Geoff Yates sold their patisserie and wine bar to launch Sea Arch, an award winning distilled non-alcoholic spirit

Eat Just made history for being the first to have their lab grown meat sold in a restaurant. CEO Josh Tetrick discusses the future of protein

Has the traffic light system that provides the nutritional value of foods had its time and should it be replaced with a simpler system?

Olam Food Ingredients (OFI) discuss how an innovative and sustainable supply chain can deliver nutritious and traceable food

Barley experts EverGrain tell Table Talk how the grain can help formulators deliver higher protein and fibres to meet consumer demand