Freedom Fries: And Other Stupidity We'll Have to Explain to Our Grandchildren

State of Bacon tells the kinda real but mostly fake tale of an oddball group of characters leading up to the annual Blue Ribbon Bacon Festival. Bacon-...

Sweat, sun, rain, tears, and green thumbs are all part of the challenge for a young couple attempting to become full-time organic farmers in this illu...

The film exposes the links between Agrifood and politics. With a pool of international experts it analyses the many problems related to factory farmin...

Clarissa Dickson Wright tracks down Britain's oldest known cookbook, The Forme of Cury. This 700-year-old scroll was written during the reign of King...

Korean celebrity chef Jiho Im mourns the death of a beloved maternal figure in the only way he knows how: cooking 108 delectable dishes over 24 hours.

Keith Allen meets his long-term hero, Keith Floyd, who transformed the presentation of gastronomy on British television.

Documentary filmmaker Robert Kenner examines how mammoth corporations have taken over all aspects of the food chain in the United States, from the far...

This documentary film asks whether a citizens' experiment, the CSA (Community-supported Agriculture),developing new partnership models between consum...

Part food doc, part comedy special, Gutbuster follows unhealthy stand-up comedian Dave Stone on a cross-country tour after a sobering health diagnosis...

A documentary that exposes the shocking truths behind industrial food production and food wastage, focusing on fishing, livestock and crop farming. A...

Bananas, eggs, and tuna: three basic foodstuffs with three wildly different points of origin. Moullet begins with these on his plate but constructs hi...

A film about the importance of heirloom seeds to the agriculture of the world, focusing on seed keepers and activists from around the world.

Professor Alice Roberts discovers which are Britain's most popular fresh foods and uses the latest science to uncover the surprising health benefits o...

Going into my interview with Laurel Greenfield, I thought the majority of our conversation would be about her inspiration for painting food and why sh...