Christmas: The Gift of Food

Christmas: The Gift of Food

Author: BBC Radio 4 December 20, 2024 Duration: 42:50
The Food Programme
ArtsFood

Christmas is a time for giving, and for many charities, that often means food. Jaega Wise explores the tradition and looks into the planning that goes into festive food donations.

Food historian Carwyn Graves explains how the custom of giving food at Christmas has evolved over the centuries, and why the season inspires so many to give back to their communities.

In Aberdare, we meet the team behind Company at Christmas, who host a festive feast for anyone who doesn’t want to spend Christmas Day alone. The new CEO of Fareshare discusses how the charity manages the extra surplus food during the festive season, while Tim O’Malley from Nationwide Produce Ltd explains how his company has been working to ensure as little fresh food goes to waste as possible.

In Glasgow, Social Bite founder Josh Littlejohn discusses why Christmas has become a cornerstone of his social enterprise and charity, alongside one of the volunteers who will be there to greet guests. Meanwhile, Lesley Gates in Bridgwater—known locally as Bibbidi-Bobbidi-Boo—shows how she’s helping people make the most of their Christmas dinner ingredients through practical demonstrations on saving money and reducing waste.

And in Cumbria, Rahina Borthwick, founder of the Grange-Over-Sands Community Foodshare, reflects on the importance of giving within her seaside town. She shares how their community space has become an important gathering point, including for Ukrainian refugees to celebrate Christmas together.

Presented by Jaega Wise Produced for BBC Audio in Bristol by Natalie Donovan.


The Food Programme from BBC Radio 4 digs into the stories behind what we eat. This podcast moves beyond recipes and restaurant reviews to explore the entire ecosystem of our meals. Each episode is a reported journey, examining the cultural, historical, economic, and personal forces that shape food production and consumption. You might hear about the surprising science of flavor, the future of farming in a changing climate, or the revival of a nearly forgotten culinary tradition. The series connects the dots between the field, the supply chain, and the dinner plate, offering a deeper understanding of the choices we make as consumers and citizens. Listen for insightful interviews with growers, chefs, scientists, and policymakers, all framed by thoughtful narration. It’s for anyone curious about the true cost and value of their food, providing context and conversation that changes how you think about your next bite. Tune in for a consistently engaging exploration of one of life’s fundamental pleasures and its complex global impact.
Author: Language: English Episodes: 100

Official website RSS
The Food Programme
Podcast Episodes
What’s Next for Portugal’s Ancient Export: Cork? [not-audio_url] [/not-audio_url]

Duration: 42:46
Leyla Kazim reports from cork country in Portugal - where up to 10,000 of hectares of cork oak trees are being lost every year, despite laws protecting them from being cut down. Climate change is putting new stresses on…
Food Stories from the Philippines [not-audio_url] [/not-audio_url]

Duration: 41:35
Shaped by centuries of colonialism and challenged by a changing climate, what is the future of food for the Philippines? Recent typhoons and floods were the worst seen in decades and there has been huge biodiversity loss…
Chefs, Creativity and the Cost of Living Crisis [not-audio_url] [/not-audio_url]

Duration: 42:07
In this edition Sheila Dillon explores the creativity of chefs, and asks how it’s being affected by the ongoing cost of living crisis. For Sheila, creativity in cooking is one of the pleasures we often take for granted w…
Eating Together [not-audio_url] [/not-audio_url]

Duration: 42:51
A year after sharing a £10 supper with 200 strangers in Copenhagen’s Absalon - an old church turned community hub - Sheila asks whether that experience could be recreated in the UK. After all, communal meals here are oft…
The Future of Our Food [not-audio_url] [/not-audio_url]

Duration: 42:05
In a special edition Dan Saladino talks to the UK's biggest food producers and retailers to hear their visions for the future of food, health, sustainability and resilience.Along with the DEFRA minister Dame Angela Eagle…
The Honey Trap [not-audio_url] [/not-audio_url]

Duration: 42:23
After concerns that honey from overseas is being watered down with cheap rice and corn syrups, Sheila Dillon investigates the scale of global honey fraud. It's a story of complex international supply chains with the worl…
The Low-Alcohol Drinks Revolution: Can Wine Keep Up? [not-audio_url] [/not-audio_url]

Duration: 42:47
One thing that could make us all healthier is drinking less alcohol – and there’s now a huge market for alcohol‑free drinks. But one category that has long struggled to deliver great taste is non‑alcoholic wine. In this…
The Science of Fermentation [not-audio_url] [/not-audio_url]

Duration: 41:42
Fermented foods are more popular than ever, but what's the science? Dan Saladino explores the latest research into fermentation and the many health claims made for fermented food. Featuring the gut microbiome expert Tim…
Desi Pubs [not-audio_url] [/not-audio_url]

Duration: 41:36
Desi pubs, boozers run by people of South Asian heritage, have been around since the 1960s. Originally a safe haven for immigrant drinkers during a time when they were often barred or excluded from pubs, they are now cel…
A Wild Mushroom Chase [not-audio_url] [/not-audio_url]

Duration: 41:48
Sheila Dillon goes foraging for wild mushrooms in the Peak District in Derbyshire to find out what common fungi are easy to find - and delicious to eat. She hears from expert foragers, mushroom buyers and fungi fanatics…

12345...10»