Unearthed - Journeys into the Future of Food
Dec 14, 2022
Food, Health and Wellbeing in Daily Life
To round off this series, we’re heading into our own kitchens and examining how our food choices can make for better health and a better world.
Advolly Richmond is joined by plant scientists and top chefs to ask how the food industry can help challenge inequality and imbalances in our food systems, and how we can all make a difference, starting in our own kitchens.
Plant medicine expert Dr Melanie Jayne Howes explains how the chemicals in some plant foods have long served to ease ailments and improve health, and how we can look to the wild as a living medicine cabinet.
And Dr Megan Rossi, the Gut Health Doctor, unveils the incredible power of plants to support our gut microbiome, which we’re only just starting to realise can play a big part in great mental health. And the good news is that she doesn’t believe in cutting out the foods you love – just add plants!
When it comes to global and national food trends and fashions, our restaurants and industry leaders have a big responsibility and influence. That's why we wanted to talk to some top chefs for their perspectives.
Chef Tom Hunt is author of “Eating for Pleasure, People and Planet” and an advocate for growing whatever you can to help connect with the origins of food – even if all you have is a windowsill. He explains how beans and pulses can improve your carbon footprint and discusses a future where we can prioritise both people and the environment in our food systems.
Chantelle Nicholson owns Apricity restaurant in London. She shares her ethos for using regenerative food and embracing a circular economy all the way through to the supply chain of what goes on diner’s plates.
Founder of West African Food Brand Zoe’s Ghana Kitchen, Zoe Adjonyoh shares her story of starting an ethical food business. From its roots cooking her Dad’s Ghanaian dishes, she tracks the story of supper clubs to sustainable and decolonised food, whilst educating people from outside food communities to embrace and enjoy world food and flavours.
And low-waste, planted-based chef Max La Manna invites us into his kitchen to hear about the 5 most wasted foods in the UK, and how you can turn them into some delicious, easy recipes!
You can find out more about how Kew Science is helping to protect global food security by visiting kew.org.
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