BBC One has announced a raft of new commissions for the channel.
Speaking at the 2015 Edinburgh Television Festival, Charlotte Moore, controller of BBC One, said: “BBC One has had a record-breaking year informing, educating and entertaining over 42 million people every week with world-class, distinctive programmes. I want to challenge programme-makers and British talent to continue to push the boundaries of creativity and raise the bar even further on quality and innovation. The new commissions reflect the diverse range of distinctive, pioneering programmes audiences expect from BBC One.”
The list includes a “cutting-edge science series” with Dara O Briain; and a special from Hugh Fearnley-Whittingstall “exposing the shocking world of poaching and the illegal wildlife trade”.
In ‘Tomorrow’s Food’, BBC One will show viewers “the fascinating future of their food – from field, through the aisles of the supermarket, to our dining tables”. Led by TV presenter and comedian Dara O Briain, this series of three 60-minute shows will reveal the cutting-edge technologies and produce appearing in farms, supermarkets, kitchens and restaurants around the world, transforming how we grow, buy and eat our food.
Dara will anchor the series in a different food location each week and the series will include films from food experts reporting about innovations in food across the globe.
Michelin-starred chef Angela Hartnett will find out how 3D printing is exploding into the food industry; whether the future of our burgers is more likely to be in a lab or on an insect farm than a field; and will go on manoeuvres with the US Army to discover if they hold the secret to the end of sell-by dates.
Greengrocer Chris Bavin will take viewers inside future-facing farms with solutions to producing more and better – from farms which can flourish in the desert, and those whose crops never see daylight, to automated farms using robots like ‘The Shrimp’: Australia’s first robot sheep dog, which herds cows.
Technology expert Dr Shini Somara will find out what the kitchen, supermarket and restaurant of the future promise and how ‘health by stealth’ will become a growing trend – from healthy chocolate to technology that can persuade us to feel full faster.
In ‘Poaching’, celebrity cook, journalist and food writer Hugh Fearnley-Whittingstall will take on the dark world of poaching and the illegal wildlife trade. Hugh will follow the trail of trafficked animal goods, from the savannahs of Africa to the suburbs of the US. In a bid to understand this trade, and the fight against it, he will put himself on the front line of the action.