For our latest episode we were delighted to be joined by Professor Chris Elliott, founder of the Institute for Global Food Security at Queen’s University Belfast and a leading authority on food safety, integrity and fraud.

On the 10th anniversary of the horsemeat scandal Chris reveals the extent to which the recommendations made in his eponymous independent review have been adopted by businesses and government, and how an emerging cocktail of risks means that foodservice operators need to be on high alert to guard against the risk of fraud. We also discuss his role advising the Foundation Earth environmental scoring system for food products.

For our latest episode we were delighted to be joined by Mike Berners-Lee, the renowned writer and researcher on carbon footprinting and sustainability, and founder and director of Small World Consulting.

Mike shares his insights into how businesses should approach the task of mapping their supply chain greenhouse gas emissions. We also discuss the proliferation of eco-labelling schemes and the risks associated with carbon offsetting.

One of the UK’s leading scientists, Professor Jebb is is a Fellow of the Academy of Medical Sciences and Honorary Fellow of the Royal College of Physicians. Her recent research has focused on the treatment of obesity and interventions to encourage healthy and sustainable diets, highly appropriate when for the first time in over a decade health and sustainability are back on the FSA agenda.

In this latest conversation we chat with Thomasina Miers. Cook, writer, TV and radio presenter, winner of MasterChef and mother of three, Tommi has made cheese and run market stalls in Ireland, cheffed with Skye Gyngell at Petersham Nurseries and in 2007, after living in Mexico for a year, she co-founded Wahaca, winner of numerous awards for its food and sustainability credentials; in 2016 the whole restaurant group went carbon neutral.

Tommi’s passion lies in food and the environment: she co-founded the Pig Idea in 2015 with Tristram Stuart an award-winning project to tackle food waste, helped set up Chefs in Schools in 2017 for which she is a trustee, is an ambassador for the Soil Association and was awarded an OBE in 2019 for her services to the food industry. Tommi has a weekly column in the Guardian’s Feast magazine, regularly cooks at different events and shops at her local food market.

You’ll certainly want to hear her views on plant-based menus, our appetite for eating insects and how we can plug the skills gap in the hospitality sector.

For the latest conversation of this series of podcasts we were delighted to be joined by Charles Clover, journalist, author and marine expert. Charles is co-founder and Executive Director of the Blue Marine Foundation (BLUE), a charity dedicated to restoring the ocean to health by addressing overfishing, one of the world’s biggest environmental problems.

As a forerunner of the recent Netflix documentary Seaspiracy, Charles's 2004 book, The End of the Line: how over-fishing is changing the world and what we eat, was made into a film in 2009 and has been described as the definitive book on over-fishing. A life long environmentalist, he was Environment Editor of the Daily Telegraph for 20 years.

For the latest conversation of this series of podcasts we were delighted to be joined by Ben Elliot, DEFRA's Food Surplus and Waste Champion.

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