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

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.

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

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.