This first co-production between the GDR and Great Britain is intended to contribute to an understanding of the situation and attitudes of millions of working people in opposing social orders. Using the example of shipyard workers, fishermen, the brigade and family of a trade union active cook and unemployed person of various ages and professions in Newcastle on the one hand and a brigade of crane operators of the Warnowwerft and fishermen of the Warnemünde cooperative on the other hand, insights into the way of life and attitudes of people of our time are to be conveyed.

Sales of organic products have increased tenfold in 20 years. In 2020, the market will have exceeded 13 billion euros in sales. The heavyweights of the food industry are surfing on this consumer craze for healthy food by offering more and more "green" products. But organic does not necessarily mean nutritionally balanced.

Follow the shocking, yet humorous, journey of an aspiring environmentalist, as he daringly seeks to find the real solution to the most pressing environmental issues and true path to sustainability.

Documentary about the two big resources in the North Atlantic, fish and oil, and the impact of their exploitation on the environment in various countries on both sides of the Atlantic.

Filmmakers Robert Kenner and Melissa Robledo reunite with investigative authors Michael Pollan and Eric Schlosser to take a fresh look at our efficient yet vulnerable food system.

Featuring Michael Pollan and based on his best-selling book, this special takes viewers on an exploration of the human relationship with the plant world — seen from the plants' point of view. Narrated by Frances McDormand, the program shows how four familiar species — the apple, the tulip, marijuana and the potato — evolved to satisfy our yearnings for sweetness, beauty, intoxication.

Chef André Chiang is returning his Michelin stars, and has publicly declared that he is returning to his roots after 30 years. What would make him do so? How does the perfectionist define success? What haunts him at night? Following Chef André weeks before he officially closes his restaurant, we chart his emotional journey, and dive into nostalgic elements of his life. From how he first fell in love with cooking as a result of his mother’s influence, to the challenges that he faced when he first learnt cooking in France, we tell the story of a passionate and determined individual, now ready for the next season of his life.

During the summer of 2023, my father decided to hang up the boots and walk away from the family business of 25 years. This is my love letter to the cafe in which my family and I have worked, encapsulating the good vibes and cheery nature the business held for a quarter of a century.

Two veteran journalists uncover the oil and gas industries' role in what could be one of the greatest environmental catastrophes in modern times, an ecological tragedy that threatens to eradicate much of southern Louisiana, including its revered fishing trade and age-old way of life.

Disturbed that his hometown is typically overlooked on lists of the top pizza cities in the world, George Kalivas sets out on a road-trip exploring Windsor's most well-established pizza places. He's on a mission talking with suppliers, pizza joint owners and pizza enthusiasts about the essential characteristics that define and distinguish a true Windsor pie.

Korean pop culture has taken over, but another Korean export is also becoming very popular - the culinary delicacy of kimchi.

Explore the growth of Aberdeen’s sparkling streets.

Join Gino D'Acampo and his family's ultimate Christmas feast in their Sardinian villa - this one-off special is a celebration of Italian and British foodie traditions.

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

In this documentary short, summer trippers line up for the famous local fried clams and whole families dig for the white mollusc in the tangy air of the sandbars. But as the clams dwindle, so do these tableaux from Maritime culture. For commercial fishermen it's the end of a livelihood; for others, it's the death of a tradition. Can this really be the end of a resource that used to be as plentiful as the air we breathe?

After nearly 40 years in operation, the family-run Koto Japanese Restaurant is closing down. Over the course of its final service, the small Vancouver Island community bids farewell.