Jane Craigie traces the origins of the humble tomato from a small hairy specimen to a juicy plump red fruit, and discovers the science and technology behind the delicious ingredient.

Jane Craigie traces the origins of the humble tomato from a small hairy specimen to a juicy plump red fruit, and discovers the science and technology behind the delicious ingredient.

The Science Behind Your Salad shines a spotlight on the innovation, technology, digital and sustainability for healthy food made by BASF in Agriculture.

The Science Behind Your Salad shines a spotlight on the innovation, technology, digital and sustainability for healthy food made by BASF in Agriculture.

The Science Behind Your Salad

Tomatoes

Improving the sustainability of agriculture extends far beyond the production of food, as farmers share the global challenges of climate change mitigation, increasing space for nature and protecting resources. In this episode of The Science Behind your Salad, we explore the sustainability of food, land and food packaging, as well as the role that cities play in creating sustainable food systems and how farming contributes to the sustainability of cities themselves.  

Improving the sustainability of agriculture extends far beyond the production of food, as farmers share the global challenges of climate change mitigation, increasing space for nature and protecting resources. In this episode of The Science Behind your Salad, we explore the sustainability of food, land and food packaging, as well as the role that cities play in creating sustainable food systems and how farming contributes to the sustainability of cities themselves.

Sustainable Agriculture

Sweet and juicy, plump and delicious: In this episode of The Science Behind Your Salad we’re telling the story behind the production and innovation of fruit salad! Apples, peaches and watermelons come under the spotlight in our whistle stop tour of the sweeter crops we love to eat.

We’ll hear from the lush orchards of England, the hot and dry peach fields of Northern Greece and the growers of a brand new Watermelon variety in Brazil as we take a snapshot of fruit production and innovation across the globe.

Sweet and juicy, plump and delicious: In this episode of The Science Behind Your Salad we’re telling the story behind the production and innovation of fruit salad! Apples, peaches and watermelons come under the spotlight in our whistle stop tour of the sweeter crops we love to eat.
We’ll hear from the lush orchards of England, the hot and dry peach fields of Northern Greece and the growers of a brand new Watermelon variety in Brazil as we take a snapshot of fruit production and innovation across the globe.

Fruit

Marker 01

If food waste could be represented as its own country, it would be the third largest greenhouse gas emitter, behind China and the United States, according to the UN's environment program.  Each year around 2.5 billion tons of food is lost or wasted each year, leaving roughly 3.1 billion people without sufficient nutritious food to eat. In terms of carbon footprint, the resources needed to produce this wasted food has a carbon footprint of about 3.3 billion tons of CO2.

In this episode of The Science Behind Your Salad, Jane Craigie explores ways that can help reduce the amount of food that is lost, both close to production - from farmers' fields, storage or transport, and food that is wasted from our homes - plus possible charitable and community outlets for excess food.

Jane also discovers some future crops that may also help reduce the amount of food wasted and help to feed those missing out on food: look out for water lentils and sea squirts which could be coming to a plate near you soon. 

If food waste could be represented as its own country, it would be the third largest greenhouse gas emitter, behind China and the United States, according to the UN's environment program.  Each year around 2.5 billion tons of food is lost or wasted each year, leaving roughly 3.1 billion people without sufficient nutritious food to eat. In terms of carbon footprint, the resources needed to produce this wasted food has a carbon footprint of about 3.3 billion tons of CO2.
In this episode of The Science Behind Your Salad, Jane Craigie explores ways that can help reduce the amount of food that is lost, both close to production - from farmers' fields, storage or transport, and food that is wasted from our homes - plus possible charitable and community outlets for excess food.
Jane also discovers some future crops that may also help reduce the amount of food wasted and help to feed those missing out on food: look out for water lentils and sea squirts which could be coming to a plate near you soon.

Tomatoes

In 1 playlist(s)

The Science Behind Your Salad

Social links

Follow podcast

Recent clips