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While journalists usually define news as what's gone wrong, solutions journalism tries to expand this notion by emphasising that what works is also…

In his Parisian restaurant, Chef Laurent Veyet is creating haute cuisine dishes with a twist – insects. A colourful garden plate with mealworms and crickets is part of his eco-responsible culinary vision for a sustainable food future.

Niébé is an essential ingredient in Senegalese street food. Branded as ‘food for the poor’ by the colonists, the cowpea has long been neglected by African countries. But chef Fati Niang is determined to give niébé a comeback as a popular legume used to flavor fancy finger food recipes like accras.

In modern cities, we rarely know the full story of what ends up on our plates: where food comes from, how it is produced, and how it affects our environment. In this episode, we’re meeting two women who are working to enhance food security by bringing food to the core of our urban centres.