Food waste is a constant concern both at home and in restaurant kitchens. Ollie Lloyd talks to Tom Mansel of Lean Path to see how his company helps chefs cut down on what goes in the bin.

The UK’s love affair with worldly flavours (particularly Asian) has boomed in recent years, as our knowledge of international ingredients and cuisines constantly grows. Ollie Lloyd takes a look at how Britain is embracing more authentic products and a widening range of cuisines.

With more and more of us starting to reject things like plastic straws, the spotlight is shining on food packaging like never before. Ollie Lloyd talks to Adam Peyt of CornWare to learn more about eco-friendly alternatives to plastic.

With vegan and flexitarian eating showing no signs of slowing down, Moving Mountains has created a burger made entirely from plants that looks just like the real thing. We took it to chef Chantelle Nicholson to see what she thought of this very futuristic food.

With frozen food beginning to shed its unfavourable reputation, businesses are starting to tap into our demand for quality ingredients whilst offering a convenient, easy solution for feeding families in minutes. Ollie Lloyd talks to Jo Devenish, founder of Gourmade, to find out more.

Below the hustle and bustle of London, one urban farm is growing fresh herbs and salads in a converted air raid shelter – and hoping to change the face of farming as we know it.

With our appetite for healthier options when snacking showing no signs of slowing down, Ollie Lloyd talks to Suzie Walker, founder of The Primal Pantry, to find out how she sets herself apart in an increasingly saturated market.

With new bottles of gin appearing on shop shelves every week, discerning drinkers are starting to take notice of other tipples being given an artisan makeover. We talk to Katherine Jenner of Burning Barn Rum to find out why 2018 could be a rum year indeed, and take a look at the best bottles made in the UK.