Fed with Chris van Tulleken is a new food podcast, investigating the entangled web of forces that shape what ends up on our plates. In the first series, Planet Chicken, Chris digs into the story of one of the most widely eaten meats on earth - to try to get to the truth of why we eat so much of it, and what that means for the birds, for us, and for the planet.
If there's one thing Chris knows, it's what he should and shouldn't be eating.
He's across the dangers of ultra-processed foods: those nutritionally empty snacks that fill our supermarket shelves and entrance our kids. And at the same time, he's confident he knows what we should be eating: good, old fashioned whole food - recognisable ingredients, no mysterious additives, no harmful rubbish.
Something like a nice wholesome roast chicken, perhaps? In fact, in the van Tulleken household that's a family favourite.
But recently, Chris has been getting asked more questions - by neighbours, people on the street, even government ministers: and he's realised there's a massive gap in his food knowledge.
Sure, he knows what happens in our bodies once that delicious gravy-drenched chicken dinner passes our lips: but what about everything that comes before that? Where it's from, how it was reared, how it was processed? Can he say what toll the process of getting that chicken from farm to plate might've have taken on the animal, the environment, the nutritional content? Because in a world where so much food comes via an industrialised, globalised food system; where we're subtly influenced at every turn by advertising and price tags; and where ALL food choices ultimately come with a cost of some sort - how much do any of us really know or want to know about the consequences of our dinner?
Fed with Chris van Tulleken is a new food podcast, investigating the entangled web of forces that shape what ends up on our plates. In the first series, Planet Chicken, Chris digs into the story of one of the most widely eaten meats on earth - to try to get to the truth of why we eat so much of it, and what that means for the birds, for us, and for the planet.
If there's one thing Chris knows, it's what he should and shouldn't be eating.
He's across the dangers of ultra-processed foods: those nutritionally empty snacks that fill our supermarket shelves and entrance our kids. And at the same time, he's confident he knows what we should be eating: good, old fashioned whole food - recognisable ingredients, no mysterious additives, no harmful rubbish.
Something like a nice wholesome roast chicken, perhaps? In fact, in the van Tulleken household that's a family favourite.
But recently, Chris has been getting asked more questions - by neighbours, people on the street, even government ministers: and he's realised there's a massive gap in his food knowledge.
Sure, he knows what happens in our bodies once that delicious gravy-drenched chicken dinner passes our lips: but what about everything that comes before that? Where it's from, how it was reared, how it was processed? Can he say what toll the process of getting that chicken from farm to plate might've have taken on the animal, the environment, the nutritional content? Because in a world where so much food comes via an industrialised, globalised food system; where we're subtly influenced at every turn by advertising and price tags; and where ALL food choices ultimately come with a cost of some sort - how much do any of us really know or want to know about the consequences of our dinner?
So we’ve got a comprehensive overview of the chicken planet we live on... Do we still want to eat it? And if NOT, what are the alternatives?
Dr Chris van Tulleken wrestles with the final dilemma: slaughter. Could he bring himself to dispatch an animal himself? Is he happy supporting an industry which kills animals in his name? And if not, what could he eat instead?
We explore the rise of the alternative protein industry – plant-based meat alternatives, lab-grown meat, or most shocking of all for some, actual meat abstinence. Veganism.
Where should we go from here?
And it’s time to revisit that initial question: what’s influencing our choices when it comes to eating chicken, what impact is that having – and are we bothered?