Episode details
Available for over a year
In 1970 famers were protesting on the streets of London, soya products were appearing on the market and, as more people got freezers, we were starting to be able to eat different kinds of food all year round. Winifred Robinson investigates the changes that have occurred since then in the food we eat, how it's produced and sold and where the future may lead. Winifred is joined by the chef Allegra McEvedy, farmer Oliver Walston, retail analyst Teresa Wickham and food futurologist Dr Morgaine Gaye.
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