Episode 2
Gloria Hunniford, Angela Rippon and Julia Somerville investigate the truth about our food. The team looks at where some of our food comes from and how it is described.
The team looks at where some of our food comes from and how it is described, revealing why pigs that pork labels say were outdoor-reared may in fact have spent most of their time inside, as well as getting to the bottom of why it is that, when British fields are full of sheep, we still import so much lamb from New Zealand.
Plus the perils of foraging for mushrooms, some unexpected dangers lurking in food imported from overseas, and why some dairy farmers are returning to the most traditional kind of milk it is possible to sell, however controversial that might be.
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Outdoor Bred or Outdoor Reared?
For more details on the different types of pig production methods see our short explanation below.
Outdoor Bred- These are pigs born outside in fields where they are kept until they are weaned which is normally around 4 weeks.
Outdoor Reared- These pigs are born outside in fields where they are kept for around half their lives.
Free Range- These pigs have access to the outdoors throughout their lives.
Organic Farmer- These pigs are kept outdoors for at least 80% of their lives.
Credits
| Role | Contributor |
|---|---|
| Presenter | Angela Rippon |
| Presenter | Gloria Hunniford |
| Presenter | Julia Somerville |
| Series Producer | Chris Walker |
| Executive Producer | Carla-Maria Lawson |
| Executive Producer | Rob Unsworth |
