An overview of how food is produced and consumed today and some of the issues that this raises.

John Martin, Head of policy and advocacy, RSPB Northern Ireland discusses the the impacts and opportunities of the food system on climate and nature, focusing on the Northern Ireland context.

Philippa McKeown-Brown, Head of Food Policy and Emerging Markets at the Consumer Council discusses policy making in Northern Ireland, including an introduction to government departments, food strategy and 'kitchen table' economics. 

Davy McCracken, Head of Department, Integrated Land Management, Hill & Mountain Research Centre discusses the challenges and opportunities for farms in Northern Ireland and Scotland.

Claire Daly, Head of Policy and Advocacy at WWF Scotland, discusses the impacts and opportunities of the food system on climate and nature, focusing in on Scottish Farming.

Claire Hislop RNutr (Public Health), Organisational Lead – Food & Physical Activity, Public Health Scotland and Aileen McGloin, Director of Nutrition, Safefood discuss the food environment; advertising, promotions, children's food and public health. 

Jonny Blair, a Northern Ireland family beef farmer, discusses pricing structures, environmental impacts, climate change and the true value of healthy food. 

The House of Lords Food, Diet and Obesity Committee heard evidence from Vicky and others on early years nutrition, and the food environment in which children and young people live.

Yanaina Chavez-Ugalde, Research Associate, MRC Epidemiology Unit, University of Cambridge, introduces the concept of Ultra-Processed Food (UPF) its impacts and what might need to change.

Angelina Sanderson-Bellamy, Associate Professor of Food Systems at University of West England, introduces food as a system and explores who does and doesn't have power within it.

Charlotte Hardman, Professor of Psychology of Eating Behaviour at the University of Liverpool, focuses on inequalities in the food system and introduces the concept of food insecurity.

Courtney Scott, former Director of Policy and Research at FFCC, gives an introduction to the food environment, focusing on school meals and hospital food.

Sarah Bridle, Professor of Food, Climate and Society at the University of York, explains the ways in which what we eat significantly impacts both our health and the climate and compares the climate impact of various foods and meals.

Alec Taylor, Head of Policy at WWF, outlines the current impact of the global food system (with a production/agricultural lens) on nature (e.g. land use, loss of nature, health deterioration of rivers). He finishes on a positive note with solutions of nature friendly farming and also touches on the People's Plan for Nature.

Andrew Stark, Senior Research and Policy Manager at Eating Better, discusses industrial meat production and its impacts on land use, health, power, nature, and climate at the global, national and local scale, grounding these challenges within the Welsh context.

Joe Stanley, Farmer and Head of Sustainable Farming at the Allerton Project, talks about the challenges (climate change, volatility, fairness in the supply chain) and opportunities (regenerative farming) for agriculture in the UK.

Mary Brennan, Chair of Food Marketing and Society at the University of Edinburgh Business School, discusses the Good Food Nation Act which requires a national legislative strategy and local food strategies alongside it. She notes the divergence and tensions between Westminster and Scotland.