To round off this series, we’re heading into our own kitchens and examining how our food choices can make for better health and a better world. 

Advolly Richmond is joined by plant scientists and top chefs to ask how the food industry can help challenge inequality and imbalances in our food systems, and how we can all make a difference, starting in our own kitchens. 

Plant medicine expert Dr Melanie Jayne Howes explains how the chemicals in some plant foods have long served to ease ailments and improve health, and how we can look to the wild as a living medicine cabinet. 

And Dr Megan Rossi, the Gut Health Doctor, unveils the incredible power of plants to support our gut microbiome, which we’re only just starting to realise can play a big part in great mental health. And the good news is that she doesn’t believe in cutting out the foods you love – just add plants! 

When it comes to global and national food trends and fashions, our restaurants and industry leaders have a big responsibility and influence. That's why we wanted to talk to some top chefs for their perspectives.

Chef Tom Hunt is author of “Eating for Pleasure, People and Planet” and an advocate for growing whatever you can to help connect with the origins of food – even if all you have is a windowsill. He explains how beans and pulses can improve your carbon footprint and discusses a future where we can prioritise both people and the environment in our food systems.

Chantelle Nicholson owns Apricity restaurant in London. She shares her ethos for using regenerative food and embracing a circular economy all the way through to the supply chain of what goes on diner’s plates.  

Founder of West African Food Brand Zoe’s Ghana Kitchen, Zoe Adjonyoh shares her story of starting an ethical food business. From its roots cooking her Dad’s Ghanaian dishes, she tracks the story of supper clubs to sustainable and decolonised food, whilst educating people from outside food communities to embrace and enjoy world food and flavours. 

And low-waste, planted-based chef Max La Manna invites us into his kitchen to hear about the 5 most wasted foods in the UK, and how you can turn them into some delicious, easy recipes! 

You can find out more about how Kew Science is helping to protect global food security by visiting kew.org.

Inspired by this series? Get involved online with #KewUnearthed 

@kewgardens on Twitter 

@kewgardens on Instagram 

To round off this series, we’re heading into our own kitchens and examining how our food choices can make for better health and a better world. 
<a href="https://twitter.com/AdvollyR" data-auth="NotApplicable" data-safelink="true" data-ogsc="" data-linkindex="0">Advolly Richmond</a> is joined by plant scientists and top chefs to ask how the food industry can help challenge inequality and imbalances in our food systems, and how we can all make a difference, starting in our own kitchens. 
Plant medicine expert Dr Melanie Jayne Howes explains how the chemicals in some plant foods have long served to ease ailments and improve health, and how we can look to the wild as a living medicine cabinet. 
And Dr Megan Rossi, the Gut Health Doctor, unveils the incredible power of plants to <a href="https://twitter.com/TheGutHealthDoc">support</a> our gut microbiome, which we’re only just starting to realise can play a big part in great mental health. And the good news is that she doesn’t believe in cutting out the foods you love – just add plants! 
When it comes to global and national food trends and fashions, our restaurants and industry leaders have a big responsibility and influence. That's why we wanted to talk to some top chefs for their perspectives.
Chef <a href="https://twitter.com/cheftomhunt?lang=en-GB" data-auth="NotApplicable" data-safelink="true" data-ogsc="" data-linkindex="2">Tom Hunt</a> is author of “<a href="https://www.amazon.co.uk/Eating-Pleasure-People-Planet-Hunt/dp/0857836951" data-auth="NotApplicable" data-safelink="true" data-ogsc="" data-linkindex="3">Eating for Pleasure, People and Planet</a>” and an advocate for growing whatever you can to help connect with the origins of food – even if all you have is a windowsill. He explains how beans and pulses can improve your carbon footprint and discusses a future where we can prioritise both people and the environment in our food systems.
<a href="https://www.instagram.com/chef_chantelle/?hl=en" data-auth="NotApplicable" data-safelink="true" data-ogsc="" data-linkindex="4">Chantelle Nicholson</a> owns <a href="https://www.apricityrestaurant.com/" data-auth="NotApplicable" data-safelink="true" data-ogsc="" data-linkindex="5">Apricity</a> restaurant in London. She shares her ethos for using regenerative food and embracing a circular economy all the way through to the supply chain of what goes on diner’s plates.  
Founder of West African Food Brand <a href="https://www.zoesghanakitchen.com/" data-auth="NotApplicable" data-safelink="true" data-ogsc="" data-linkindex="6">Zoe’s Ghana Kitchen</a>, <a href="https://www.instagram.com/zoeadjonyoh/?hl=en" data-auth="NotApplicable" data-safelink="true" data-ogsc="" data-linkindex="7">Zoe Adjonyoh</a> shares her story of starting an ethical food business. From its roots cooking her Dad’s Ghanaian dishes, she tracks the story of supper clubs to sustainable and decolonised food, whilst educating people from outside food communities to embrace and enjoy world food and flavours. 
And low-waste, planted-based chef <a href="https://www.instagram.com/maxlamanna/?hl=en" data-auth="NotApplicable" data-safelink="true" data-ogsc="" data-linkindex="8">Max La Manna</a> invites us into his kitchen to hear about the 5 most wasted foods in the UK, and how you can turn them into some delicious, easy recipes! 
You can find out more about how Kew Science is helping to protect global food security by visiting <a href="https://www.kew.org/" data-auth="NotApplicable" data-safelink="true" data-ogsc="" data-linkindex="9">kew.org.</a> 
Inspired by this series? Get involved online with #KewUnearthed 
<a href="https://mobile.twitter.com/kewgardens" data-auth="NotApplicable" data-safelink="true" data-ogsc="" data-linkindex="10">@kewgardens</a> on Twitter 
<a href="https://www.instagram.com/kewgardens/?hl=en" data-auth="NotApplicable" data-safelink="true" data-ogsc="" data-linkindex="11">@kewgardens</a> on Instagram

The way we produce and consume food is having a devastating impact on our natural world.

How can we avoid disaster, and feed the world well?

Unearthed: Journeys into the future of food, from the Royal Botanic Gardens, Kew, explores our contemporary relationship with food: what are we eating? What is it doing to our health and the health of the planet? And how are livelihoods and agriculture changing before our eyes?

Take a journey around the world: from farming practises and biodiversity loss, to finding crops that can thrive in the face of climate change, all the way to our own shopping baskets and kitchens.

James Wong, Advolly Richmond and Poppy Okocha bring you insights, ideas and inspirational actions from artists, thinkers, chefs and  plant scientists who are all helping to make sure food and nature are secure and healthy for future generations.

Episodes 1 and 2 of this series will be released on Thursday 6th October 2022. You can catch up on the previous series of Unearthed - Mysteries From an Unseen World - right now on this podcast channel.

You can find out more about how Kew Science is helping to protect global food security by visiting kew.org.

Inspired by this series? Get involved online with #KewUnearthed

@kewgardens on Twitter

@kewgardens on Instagram

The way we produce and consume food is having a devastating impact on our natural world.
How can we avoid disaster, and feed the world well?
Unearthed: Journeys into the future of food, from the Royal Botanic Gardens, Kew, explores our contemporary relationship with food: what are we eating? What is it doing to our health and the health of the planet? And how are livelihoods and agriculture changing before our eyes?
Take a journey around the world: from farming practises and biodiversity loss, to finding crops that can thrive in the face of climate change, all the way to our own shopping baskets and kitchens.
<a href="https://www.instagram.com/botanygeek/?hl=en-gb">James Wong</a>, <a href="https://twitter.com/AdvollyR">Advolly Richmond</a> and <a href="https://www.instagram.com/poppyokocha/?hl=en-gb">Poppy Okocha</a> bring you insights, ideas and inspirational actions from artists, thinkers, chefs and  plant scientists who are all helping to make sure food and nature are secure and healthy for future generations.
Episodes 1 and 2 of this series will be released on Thursday 6th October 2022. You can catch up on the previous series of Unearthed - Mysteries From an Unseen World - right now on this podcast channel.
You can find out more about how Kew Science is helping to protect global food security by visiting <a href="https://www.kew.org/">kew.org.</a>
Inspired by this series? Get involved online with #KewUnearthed
<a href="https://mobile.twitter.com/kewgardens">@kewgardens</a> on Twitter
<a href="https://www.instagram.com/kewgardens/?hl=en">@kewgardens</a> on Instagram

Unearthed - Journeys into the Future of Food

The way we produce and consume food is having a devastating impact on our natural world.
How can we avoid disaster, and feed the world well?
Unearthed: Journeys into the future of food, from the Royal Botanic Gardens, Kew, explores our contemporary relationship with food: what are we eating? What is it doing to our health and the health of the planet? And how are livelihoods and agriculture changing before our eyes?
Take a journey around the world: from farming practises and biodiversity loss, to finding crops that can thrive in the face of climate change, all the way to our own shopping baskets and kitchens.
<a href="https://www.instagram.com/botanygeek/?hl=en-gb">James Wong</a>, <a href="https://twitter.com/AdvollyR">Advolly Richmond</a> and <a href="https://www.instagram.com/poppyokocha/?hl=en-gb">Poppy Okocha</a> bring you insights, ideas and inspirational actions from artists, thinkers, chefs and  plant scientists who are all helping to make sure food and nature are secure and healthy for future generations.
Episodes 1 and 2 of this series will be released on Thursday 6th October 2022. You can catch up on the previous series of Unearthed - Mysteries From an Unseen World - right now on this podcast channel.
You can find out more about how Kew Science is helping to protect global food security by visiting <a href="https://www.kew.org/">kew.org.</a>
Inspired by this series? Get involved online with #KewUnearthed
<a href="https://mobile.twitter.com/kewgardens">@kewgardens</a> on Twitter
<a href="https://www.instagram.com/kewgardens/?hl=en">@kewgardens</a> on Instagram

Advertisement