Food & Nutrition Videos - The Documentary Network

How Much Food Do Our Supermarkets Throw Away?

Documentary.net staff — Tue, 01 Dec 2015 16:44:53 +0000

Supermarkets in Britain make huge profits, underpay farmers, exploit their own staff and cause a lot of harm to consumers and retailers. The UK supermarket sector is increasingly dominated by a few giant firms. The companies TESCO, ASDA, Sainsbury’s and Morrisons affect people's livelihoods, what they eat and how they consume. Countries in the developing world provide cheap produce for British supermarket shelves. Supermarkets can benefit from poor economic conditions by buying cheaply and selling at low margins. While hunger and poverty are rife in Britain, where a growing number of people are increasingly dependent on food banks, supermarket chains have done very little to address the issue of food waste.

Battle of the Baristas: Inside the 2015 U.S. Coffee Championships

Documentary.net staff — Mon, 19 Oct 2015 08:12:13 +0000

Every year, the country's top baristas get to show off their skills at the annual U.S. Coffee Championships. We followed three of the competitors on their journey to snag the coffee industry's highest honor.

The Secrets of Sugar

Documentary.net staff — Mon, 27 Jul 2015 17:46:47 +0000

We’ve heard for years about the dangers of eating too much fat or salt. But there have never been recommended limits for sugar on Canadian food labels, despite emerging research that suggests the sweet stuff may be making more of us fat and sick. Gillian Findlay digs into the surprising science — and the reaction from the food industry — to reveal The Secrets of Sugar. Has the sugar industry been hiding an unsavoury truth from consumers? A small but influential group of medical researchers is stirring up the health debate, linking sugar not just to rising obesity rates but also to a host of diseases including cancer, heart disease and Alzheimer’s. We put a family of four on a healthy diet to try to beat their sugar habit and track the surprising results. We talk to leading scientists – and their critics. And we ask the food industry why those ingredient labels are far from clear when it comes to how much sugar is really on your plate.

Jiro’s Sushi

Documentary.net staff — Tue, 21 Jul 2015 09:20:14 +0000

The story of 85 year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. He is the proprietor of Sukiyabashi Jiro, a 10-seat, sushi-only restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious 3 star Michelin review, and sushi lovers from around the globe make repeated pilgrimage, calling months in advance and shelling out top dollar for a coveted seat at Jiro’s sushi bar. For most of his life, Jiro has been mastering the art of making sushi, but even at his age he sees himself still striving for perfection, working from sunrise to well beyond sunset to taste every piece of fish; meticulously train his employees; and carefully mold and finesse the impeccable presentation of each sushi creation. At the heart of this story is Jiro’s relationship with his eldest son Yoshikazu, the worthy heir to Jiro’s legacy, who is unable to live up to his full potential in his father’s shadow.

Trying to find the secrets of real American BBQ

Documentary.net staff — Mon, 26 May 2014 12:39:13 +0000

In September 2013 a restauranteur and two award-winning chefs travelled to Texas on a quest to discover the secrets of real American BBQ. They immersed themselves in the culture, lifestyle, and way of life that is the Texas 'Low & Slow' BBQ scene. They met the locals and the experts, tasted the best along with the worst, learned about various BBQ techniques, got sick of BBQ, fell in love with it again and went home with all the wisdom they needed to open their own BBQ joint in Vienna, Austria. Along the way they met the legends of the industry including 'BBQ Snob' Daniel Vaughn, Franklin's BBQ Pittmaster Aaron Franklin, Tootsie of Snow's BBQ and many more veterans of BBQ.

Prime Burger Restaurant

Documentary.net staff — Fri, 10 Feb 2012 19:43:49 +0000

For many of the guys that work here, the restaurant is like a second home - some of them have been slinging burgers, making shakes, and waiting on customers at this location for decades. Opened in 1938, the place hasn't been altered since the early '60s, and it looks all the better for it. Here the waiters and workers of Prime Burger discuss their views on their chosen profession, and the unique nature of the place itself.