The Food Chain

From America to Mongolia, you can go into a restaurant run by a global fast-food chain, and buy the same meal. So how did fast food become so successful? Across the world, last year we spent more than 900 billion dollars on fast food. The USA, where it all began, consumes the most, but even in France, despite its history of haute cuisine, more than half of households regularly enjoy burgers and fries. Julia Paul learns about its origins in the USA, and hears how it spread globally, thanks to the franchise model. She speaks to a superfan who’s eaten at one chain in 25 countries. Critics say global brands shipping food around the world is bad for the environment and for local economies. There are some places where some brands have failed, and some where they haven’t even opened yet. Julia hears how local burgers, and the worldwide recession, saw off McDonalds in Iceland, and speaks to a Nigerian female chef who’s competing to offer fast local food in Lagos. If you would like to get in touch with the programme, email [email protected]. Presented and produced by Julia Paul. (Image: A large burger. Credit: Getty Images/BBC)

We are celebrating 10 years of The Food Chain with some of our favourite programme moments from the past decade. Fishing to stay alive, chopping onions in remembrance, and tasting people’s names – these stories and more tell us something about our relationship with food and how it helps us connect with one another. If you would like to get in touch with the show, please email: [email protected]: Ruth Alexander (Image: A chocolate birthday cake with number 10 candles on top. Credit: Getty Images)

Dull? Boring? Plain? Vanilla is a byword for something which is ordinary or standard. In this programme Ruth Alexander finds the story of the popular spice is anything but normal. Originating in Mexico it’s travelled the globe and taken over, and is now one of the most valuable commodities available. It’s gone from being highly sought after and the height of luxury – even serving as an aphrodisiac for Mesoamericans and a European monarch - to ubiquitous and considered “regular”. Despite its reputation there is still a lot to appreciate about this complex flavour, and fans in one ice cream parlour are keen to make sure it isn’t overlooked. Presenter: Ruth Alexander Producers: Nina Pullman and Hannah Bewley (Image: A vanilla bean and flower. Credit: Getty Images)

How do our work habits shape what we eat? In this programme Izzy Greenfield discovers the history of the workplace lunch and the ways in which society has reshaped it. Historian Megan Elias of Boston University in the US explains how lunches have evolved from the factories of the 19th century Industrial Revolution to sandwiches eaten at the desk in 20th century offices. Izzy visits an office and co-working space in Manchester, run by Department, a company that operates office spaces in the North of England. Abigail Gunning, Operations Director, explains why it makes sense for the company to open the building’s cafe and restaurant to the public as well as staff. And how does workplace food impact our health? Olivia Beck, registered nutritionist at Food Choices at Work in Cork, Ireland, explains why it’s in employers’ interests to create a healthy food environment for all staff, whether in the office or at home. If you’d like to contact the programme you can email [email protected] Presented by Izzy Greenfield. Produced by Beatrice Pickup. Additional reporting by James Jackson. (Image: a man eating a burger with a glass of juice at his desk in front of a computer screen. Credit: Getty Images/BBC)