Food in Lockdown: One Year On

The Food Programme

BBC

Arts, Food

4.4 • 943 Ratings

🗓️ 21 March 2021

⏱️ 30 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

A year after the UK was first put into lockdown, Sheila Dillon catches up with some of those who have been keeping the nation fed. If you listened to news reports, you might have thought getting food in lockdown was all about supermarkets and delivery slots, but as we have been hearing during the past year, it has been quite a bit more complicated than that.

Coronavirus and lockdown has reset our minds to local and opened our eyes to how widespread hunger is in Britain. In this episode, Sheila brings together the Chief Executive of the UK's largest and longest-running food redistribution charity, Fareshare; the owner of a Rhondda convenience store who during the year has started a new online-delivery business; a London cheesemonger who has seen producers alter and adapt for a changed market; and she meets a pastry chef who has given up the restaurant business to deliver cakes and treats from her home.

So what have we learned during this past year about our food supply chains, and how are we doing things differently? And how much of what has changed will last forever?

Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

Transcript

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0:48.0	We hope you enjoy it.
0:50.0	Welcome to the Food Programme, that place for Hungry Minds. It's almost a year to the day since the first UK lockdown began.
0:59.0	And how much has changed since then?
1:02.0	We have had a lot of contact from older people who can't
1:06.3	rely on their usual support structures for whatever reason. We're also supporting
1:11.2	people who have lost their jobs and don't have the money to get food and can't access food at the moment.
1:18.0	You realize quickly that the restaurants who are our biggest customers were going to be closed for a significant amount of time so we
1:24.6	immediately changed our production we got a new set of molds out of the storeroom
1:28.6	and started making hard cheese. For some of our customers we are the only conversation they might get that day.
1:35.0	So we don't rush them through and we are more than happy to do whatever we can.
1:39.8	If it means going out of our way, then we'll go out of a way.
	...

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