Carb-Loaded: A Culture Dying to Eat

The New Glucose Revolution: A Simple Guide To Low GI

Journalist Fiona Phillips is on a mission to find out the truth behind the recent headlines on sugar. She discovers why some of us have more of a sweet tooth than others, which sugars you can enjoy guilt-free, why there is so much sugar hidden in food you would think was purely savoury and what effect sugary drinks have on the appetite. Fiona also helps four Brits, whose sugar-heavy diets could be putting their health at risk, to change their ways. From coming up with low-sugar recipes to finding ways to beat the sweet cravings, they will see whether cutting back to the levels suggested by health authorities is really achievable and what the benefits actually are.

Revered sushi chef Jiro Ono strives for perfection in his work, while his eldest son, Yoshikazu, has trouble living up to his father's legacy.

Sandy Doyle is an outspoken no nonsense business woman. She became a worldwide celebrity with the creation of her diner Blondies Burgers.

We all want more energy, an ideal body and beautiful younger looking skin... So what is stopping us from getting this? Introducing 'Hungry For Change', the latest 'Food Matters' film. 'Hungry For Change' exposes shocking secrets the diet, weightloss and food industry don't want you to know about. Deceptive strategies designed to keep you craving more and more. Could the foods we are eating actually be keeping us stuck in the diet trap?

What’s “organic” really? Are people better off eating organic foods? Are organic farms better for the environment? This film looks into the organic food industry and explore its shortcomings. We will explore cost, access, and health. Most importantly, it will examine paths towards a truly organic, self-sustaining agriculture system with local farmer’s markets, urban farmers, and school gardens inspiring new solutions.

A fascinating look at how American agricultural policy and food culture developed in the 20th century, and how the California food movement rebelled against big agribusiness to launch the local organic food movement.

Face it: We're fat. With 66 percent of U.S. adults either overweight or obese, our girth is a serious public health issue. Yet many of us still view being overweight as a character flaw, a lack of self-control, or even a moral crime. FAT: What No One Is Telling You explores why losing weight—and keeping it off—is so difficult. With two-thirds of U.S. adults overweight or obese, this documentary moves beyond blame to examine the psychological, physiological, and environmental forces behind America’s obesity crisis. Emmy Award-winners Naomi Boak and Tom Spain spotlight cutting-edge science on metabolism and hunger, and how our food culture—giant portions, constant ads—makes healthy choices harder. Through deeply personal stories from people across the country, including a teen considering surgery, a grandmother seeking mobility, and a doctor leading the fight with compassion, the film reveals the complex truths behind weight gain.

A glimpse into three different döner buffets in Berlin and how they are connected to the city with their own style.

Canned Dreams shows the multi-branching network of the modern food industry. The Finnish consumer buys a can in the grocery store, but where from far away do the raw materials and packaging materials for the preserves come from - and through how many hands? The film not only traces the various stages of the production process, but gives a voice to the people who work as part of it.

The meals based on indigenous ingredients and sustainability at the forefront. Project managers are soon faced with problems ranging from sourcing ingredients to staffing a high-end restaurant in a location inhabited by only 53 people.

It's the most dangerous delicacy in the world. Despite incidents of poisoning year after year, the popularity of this exotic dish in Japan remains unbroken. The Japanese blowfish fugu contains one of the deadliest poisons known to man, 1250 times more potent than cyanide. If the cook isn't skilled in the use of a filet knife, the gourmet meal could become a death sentence for the restaurant guest.