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Work

Meet 'Tom', the robot farmer of the future

Amid climate change uncertainties and market pressures to keep food cheap, automation might be the answer to future proofing farming.

Green News

World leaders to eat only seasonal fruit and veg at COP26

Fruit and veg imported by air won't fly at the Glasgow climate conference later this year.

Green News

Is Earth Overshoot Day earlier or later than usual this year?

The day that the Earth's human population uses more resources than it can produce is here.

Nature

Pomatoes could be the answer to growing demand for food

These plants can grow tomatoes above ground and potatoes below.

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Eco-Innovation

No sunshine and no soil but still crops grow at these vertical farms

These farms harvest 15 times a year and produce far less waste than traditional farms.

World News

Fake wine, diluted honey and horse meat seized in European crackdown

Police in 26 EU member states seized 15.4 tonnes of sub-par food and 1.7 million litres of counterfeit booze from alleged criminal gangs.

Green News

What’s in France's new climate law and is it green enough?

From introducing carbon labels on goods to veggie meals in canteens, the law is meant to overhaul travel, housing and industry to slash carbon emissions. But environmental activists say it doesn’t go far enough.

Living

Bug burgers and beetle beer: What is the future of edible insects?

Cricket and mealworm cooking classes alongside an increasing interest in eating insects indicates a booming market despite the 'yuck' factor in Western countries.

Nature

EU accounts for 22 per cent of global trade in shark meat, says WWF

Thanks to confusing names, we could be eating more shark and ray meat than we realise.

Partner content

Dry-ageing meat for 120 days creates a unique taste.

Partner content presented by Department of Tourism and Commerce Marketing Dubai

Dry-aged meat can remain in a fridge from 28 days up to 120 days. We find out how one man is exploring the possibilities of this cooking technique to create the ultimate beef steak.

Work

Parisians take a byte out of robot-made pizza

The Pazzi pizzeria has just opened in central Paris, and it comes with a twist: the new restaurant is staffed entirely by robots.

Partner content

Jim Mellon predicts the end of animal and dairy farming

Partner content presented by Department of Tourism and Commerce Marketing Dubai

Billionaire and philanthropist, Jim Mellon, discusses his new book, the prospect of an agrarian revolution and how we can be healthier in old age.

Living

The 8 ethical chocolate brands to buy for guilt-free gorging

We review the chocolate brands working to stop industry exploitation and help clean up the planet.

Health Series

EU launches a Code of Conduct for more sustainable food industry

The ‘Code of Conduct’ contains a series of voluntary commitments for all parties involved, from the ‘farm to the fork’, such as food producers, food operators and retailers, to promote the shift towards healthier patterns for consumers and better production methods for the environment.

Partner content

Dubai’s recipe for a sustainable future

Partner content presented by Department of Tourism and Commerce Marketing Dubai

In this episode, Taste explores how Dubai's best restaurants are working hard to create a more sustainable future with regard to the produce they source.

Health Series

10% of Europe's food waste could be avoided with better labelling

In partnership with The European Commission

Nearly half of all consumers don't clearly understand expiry dates on food labels. Solutions to normalise labelling rules are being studied in Europe with the goal of making the food we buy more sustainable.

Health Series

Explainer: Do you understand date labels on food? Most Europeans don't

In partnership with The European Commission

Understanding date labelling on food can help you save money and protect the environment.

Living

This community seed program is ensuring the future of food in Ireland

A handful of people in Ireland want to make sure that their kids eat the same apples as they did. But it takes a lot of work to protect native seeds.

Eco-Innovation

The future of plastic recycling could be in this classic ice cream

Bacteria could help turn plastic waste into this classic ice cream flavouring.

Living

A Belgian Waffle but with a crunchy twist - it’s made from insects

Scientists at Ghent University are experimenting with insect-based fat as a sustainable alternative.