Episodes
-
On the day that highly respected naturalist and broadcaster, Chris Packham has been announced as the latest patron to join Compassion in World Farming, here's another chance to listen to the #BigTable podcast recorded last Autumn in which Chris tells us how to join the dots between saving wildlife and rethinking our food choices.
-
Missing episodes?
-
Philip chats to patron of Compassion in World Farming, Joanna Lumley and River Cottage chef, Hugh Fearnley-Whittingstall as he leads the capital's largest ever vegan banquet at The Savoy Hotel as guests of WACl, Women in Advertising and Commmunications, London, the city's oldest women's business club.
-
Philip chats to world-renowned primatologist and foremost expert on chimpanzees, Dr Jane Goodall DBE about the links between her work and Compassion in World Farming.
-
Philip joins the great and the good of the food world in Abergavenny this year to celebrate the 20th anniversary of one of the very first food festivals in the UK. Here he talks to The Guardian's restaurant critic, Masterchef pundit and judge on BBC Two’s Great British Menu, Grace Dent, also in Abergavenny for the first time, about being 'almost vegan' in the world of food.
-
CEO of Compassion in World Farming, Philip Lymbery shares a childhood love of conservation with TV presenter and one of Britain's best loved naturalists, Chris Packham and asks him about the big topics facing our food, the countryside, and animal welfare.
-
Business woman and TV celebrity, Deborah Meaden is known for her appearances on Dragon's Den and Strictly Come Dancing, but she is also a well known and passionate animal lover, a committed supporter of many animal charities and a champion of animal causes. Most recently Deborah played a significant role with TUSK in getting ivory banned from the UK, and talks to Philip on the blog about industrial farming of animals and Compassion's fight to stop live exports http://philiplymbery.com/live-transport-must-be-stopped-deborah-meaden Here she talks to him about the need for labelling in foods.
-
Philip meets Seth Goldman as he launches the much anticipated Beyond Meat's Beyond Burger at Honest Burgers in the UK this month, and in 350 Tesco stores in August.
-
Philip meets the Executive Director of the UN Environment Programme, Erik Solheim to discuss the UNEP's priorities and finds out how fixing the global food system is central to its work.
-
Philip and Tony Juniper, environmentalist and new director of campaigns and advocacy at WWF find much in common as they discuss the impact of the decline of wildlife on the future of the planet and how a global agreement on the future of farming is key to life on earth.
-
-
CEO of Compassion in World Farming, Philip Lymbery takes his Stop The Machine campaign to end factory farming to the heart of the European Parliament in Brussels.
-
Philip Lymbery is at Wilderness festival in Oxfordshire to promote his book 'Dead Zone; Where the Wild Things Were'. Among the glittery festival goers, he meets Helen Pilcher, fellow science communicator and author who joins him at the books tent for Bloomsbury Sigma's event,'The Science of Survival' to promote her book 'Bring Back the King: The New Science of De-extinction'.
-
This month, Philip is at the Compassion's 10th Good Animal Welfare Awards in London to celebrate the retailers who are bringing cage free produce to the high street.
-
As CEO for Compassion in World Farming, part of Philip’s job is to persuade factory farmers - and their consumers - to change the way they treat animals destined for the plate. But more than campaigning for a more ethical approach to animals, Philip argues in his book 'Dead Zone; Where the Wild Things Were' that ending the wasteful practice of feeding grain to animals would stop the machine that is also destroying wild life all over the world.
As he prepares to take the stage at Bristol's Watershed to promote the book, he talks with food philosopher, Julian Baggini about the links between compassion in farming, ecology and economics - and our entire relationship with the future of food.
