La folle histoire de Nutella

Le raisin a un grain

Morgan Spurlock subjects himself to a diet based only on McDonald's fast food three times a day for thirty days without exercising to try to prove why so many Americans are fat or obese. He submits himself to a complete check-up by three doctors, comparing his weight along the way, resulting in a scary conclusion.

King Corn is a fun and crusading journey into the digestive tract of our fast food nation where one ultra-industrial, pesticide-laden, heavily-subsidized commodity dominates the food pyramid from top to bottom – corn. Fueled by curiosity and a dash of naiveté, two college buddies return to their ancestral home of Greene, Iowa to figure out how a modest kernel conquered America. With the help of some real farmers, oodles of fertilizer and government aide, and some genetically modified seeds, the friends manage to grow one acre of corn. Along the way, they unlock the hilarious absurdities and scary but hidden truths about America’s modern food system in this engrossing and eye-opening documentary.

An Australian icon found on every supermarket shelf, and coating every game day pack of hot chips. But the story of the South Australian man who invented the famous Chicken Salt has never been told. While he sold the company in the late 70’s to the brand names you see in your cupboard today, he maintains that the original recipe, held secret for more than 40 years, tastes even better.

Deconstructing Supper is a ride every contemporary eater will want to take, a thought-provoking and entertaining journey into the revolution in modern food production, and its effects on our lives.

Plastique, la menace toxique

Energía gris

Carbón

Steel giant Thyssen Krupp in Germany and cargo ship operator Maersk in Denmark are investing huge sums of money with public support to convert their huge and dirty energy consumption to ‘green’. Hydrogen plays a central role in this. At the same time, countries in Africa such as Morocco and Namibia are gearing up to become giga-suppliers of the new energy source. But does it all make sense? Why not just produce green steel in Africa? And what's the story behind the blue hydrogen that is supposed to come from Norway via pipeline? The film follows pioneers on breathtaking projects and shows that the energy transition is more complicated than expected and holds many surprises in store.

Juan “Accidentes” Dominguez is on his biggest case ever. On behalf of twelve Nicaraguan banana workers he is tackling Dole Food in a ground-breaking legal battle for their use of a banned pesticide that was known by the company to cause sterility. Can he beat the giant, or will the corporation get away with it?

Monsanto is the world leader in genetically modified organisms (GMOs), as well as one of the most controversial corporations in industrial history. This century-old empire has created some of the most toxic products ever sold, including polychlorinated biphenyls (PCBs) and the herbicide Agent Orange. Based on a painstaking investigation, The World According to Monsanto puts together the pieces of the company’s history, calling on hitherto unpublished documents and numerous first-hand accounts.

The moral dimension of humanity's interaction with nonhuman animals and the industries that profit from their exploitation, as informed by world religions. A historical explanation of how the current global situation came to be.

Every day, we eat and breathe tiny plastic residues. What effects does this insidious contamination have on our bodies? Rigorous and lucid, this scientific investigation gathers the most recent discoveries and sounds the alarm.

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”

Výroba sladu

Startups are using AI to create avatars that allow relatives to talk with their loved ones after they have died. An exploration of a profound human desire and the consequences of turning the dream of immortality into a product.

Thé mania

Sucres, la grande intoxication

Chris van Tulleken takes a personal view at why ultra-processed foods are so irresistible and how they have come to dominate food culture.

Documentary looking at both burger chains and how they have grown to become world-dominating fast food brands.