Welcome from the editor: in harmony with nature
Welcome and thank you for joining me this weekend.
Eating and producing food more sustainably, in harmony with nature, for the health of humans and the planet, is an important topic at the moment.
The modern food system has brought a huge number of benefits, but has also created a disconnect when it comes to truly knowing the origin of what we eat and understanding ingredients and processing.
This week we look at an ubiquitous – and often criticised – ingredient to understand its roots, applications and why it’s so widely utilised in food preparations. Don’t miss Palm oil in the food industry: applications, nutritional value and sustainability.
What’s it like accessing and preparing food in some of the planet’s most remote regions? Eco Nutritionist Sadhbh Moore tells Food Matters Live about her experience of Cooking in the world’s most challenging environments.
The UK is neither remote nor has a harsh climate (annoying weather perhaps, yes, but not quite harsh), but that doesn’t mean that we don’t face nutrition challenges here too. In fact, many sections of the population suffer from food insecurity, or eat an unhealthy diet. We might have access to all the types of foods we desire – if we can afford to pay for them – but that doesn’t mean we eat a balanced, healthy diet. Read about how the country is tackling the issue in British Nutrition Foundation to coordinate research partnerships tackling UK diet and health challenges.
Wishing you a wonderful weekend,
Stef
