Every Bite

Every year, Australia wastes around 7.6 million tonnes of food at a cost of more than $36 billion, adding thousands of dollars to the average household budget. In this episode, we explore creative solutions to this urgent problem. Food loss and food waste occur at every stage of the supply chain, from paddock to plate. So, where does the greatest loss occur, and how can we all help prevent it?
Guests: 
Simon Lockrey, Professor at RMIT University's School of Design and REDUCE Program Leader at End Food Waste Australia
Frankie Cox, chef and owner of the salad bars Crop
Justine Schofield, host of Everyday Gourmet and author of several cookbooks, including the food-waste conscious Cook Ahead
Get in touch:
We'd love to hear from you! Email us at everybite@abc.net.au
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

Guest presenter Matt Preston and three-Michelin-starred chef Kyle Connaughton of SingleThread consider how weather conditions, flowers in the room, colours on the plate, and even the plate itself can enhance the dining experience. Some of these phenomena are well documented by science, as Barry C. Smith, founding director of the Centre for the Study of the Senses at the University of London, explains.
Guests: 
Kyle Connaughton, chef and co-owner of SingleThread, awarded three Michelin stars and named joint number-one restaurant in the world by La Liste
Barry C. Smith, founding director of the Centre for the Study of the Senses at the University of London
Kyle and his partner, SingleThread's head farmer Katina Connaughton, are in residence at Sydney's Bathers' Pavilion until 23 August.
Get in touch:
We'd love to hear from you! Email us at everybite@abc.net.au
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

As ABC Radio National prepares to crown Australia's most amazing wildflower for National Science Week, guest host Matt Preston is on the hunt for Australia's most DELICIOUS wildflower. From flavouring cordials with sweet nectar to foraging for exotic blooms to turn into fritters, flowers are an untapped culinary resource. But as our guests explain, when it comes to sourcing native flowers, it's important to tread lightly.
Guests: 
Mindy Woods, Bundjalung chef and native food expert
Clarence Slockee, horticulturist, Gardening Australia presenter and Bundjalung man
Tim Low, biologist and author of Wild Food Plants of Australia
Diego Bonetto, environmental educator and foraging guide
Get in touch:
We'd love to hear from you! Email us at everybite@abc.net.au
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

Guest presenter Matt Preston meets Jo Barrett, a world-renowned Australian chef and leading figure in sustainable food innovation. From humble beginnings in French-style bistros, Jo has become influential in the fields of low-waste cooking, local sourcing, and wild game hunting, all while keeping her menus flavourful and accessible.
Guests: 
Jo Barrett, leader in sustainable food innovation, executive chef at the Surf Hotel, co-founder of Discovered Wildfoods
Get in touch:
We'd love to hear from you! Email us at everybite@abc.net.au
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

While pepper is now ever-present on dining tables around the world, there was a time when this unassuming dried fruit was one of the most valuable commodities on Earth. Its trade changed the course of history and helped reshape the world as we know it. In this episode, we explore the ancient and modern history of pepper, examining its origins, trade, and, of course, its deliciousness.
Guests: 
Sebastian Prange, historian at the University of British Columbia and author of Monsoon Islam: Trade and Faith on the Medieval Malabar Coast
Anna Sulan Masing, writer, author and academic
Royce Akers and Josh Gardiner, co-founders of Pep
Get in touch:
We'd love to hear from you! Email us at everybite@abc.net.au
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.