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Industrial food production has provided the public with an abundance of food at very low prices. But with obesity and diabetes at record levels in Europe, there is clearly a problem with the food we eat. This documentary puts the spotlight on the agri-food industry and reveals how low-cost ultra-processed foods are really made.
Documentary filmmaker Robert Kenner examines how mammoth corporations have taken over all aspects of the food chain in the United States, from the farms where our food is grown to the chain restaurants and supermarkets where it's sold. Narrated by author and activist Eric Schlosser, the film features interviews with average Americans about their dietary habits, commentary from food experts like Michael Pollan and unsettling footage shot inside large-scale animal processing plants.
With increasing damage to ecosystems from the climate crisis and growing mental and physical damage to billions of people, This Good Earth offers answers to how change can happen and points the finger at those standing in the way.
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.
This first co-production between the GDR and Great Britain is intended to contribute to an understanding of the situation and attitudes of millions of working people in opposing social orders. Using the example of shipyard workers, fishermen, the brigade and family of a trade union active cook and unemployed person of various ages and professions in Newcastle on the one hand and a brigade of crane operators of the Warnowwerft and fishermen of the Warnemünde cooperative on the other hand, insights into the way of life and attitudes of people of our time are to be conveyed.
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.
Alice Waters, winner of the San Francisco Foundation 2006 Community Leadership Awards (The John R. May Award) - for transforming our relationship with food. Through her promotion of sustainable agriculture and the slow food movement, she fights obesity and fosters a clearer understanding of how the natural world sustains us. Alice and the Chez Panisse Foundation's Edible Schoolyard educates public school children on the importance of growing and cooking fresh, nutritional food.
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?
One man's journey to discover the bitter truth about sugar. Damon Gameau embarks on a unique experiment to document the effects of a high sugar diet on a healthy body, consuming only foods that are commonly perceived as 'healthy'. Through this entertaining and informative journey, Damon highlights some of the issues that plague the sugar industry, and where sugar lurks on supermarket shelves.
Obesity rates in the United States have reached epidemic proportions in recent years. Killer at Large shows how little is being done and more importantly, what can be done to reverse it. Killer at Large also explores the human element of the problem with portions of the film that follow a 12-year old girl who has a controversial liposuction procedure to fix her weight gain and a number of others suffering from obesity, including filmmaker Neil Labute.
With his industry on lockdown and no end in sight, Toronto chef Luke Donato tries to keep his culinary passion alive during the COVID-19 pandemic - even if it means teaching a group of misfits online.
Three farming families in Hanyuan, China, strive to give their children a good life in the midst of an ecological crisis, as widespread use of pesticides leads to a dramatic decline in bees and other pollinating insects in the valley.
Examines the profound claim that most; if not all; of the degenerative diseases that afflict us can be controlled; or even reversed; by rejecting our present menu of animal-based and processed foods. The idea of food as medicine is put to the test. Cameras follow "reality patients" who have chronic conditions from heart disease to diabetes. Doctors teach these patients how to adopt a whole-foods, plant-based diet as the primary approach to treat their ailments - while the challenges and triumphs of their journeys are revealed.
The story of government chemist Dr. Harvey Wiley who, determined to banish dangerous substances from dinner tables, took on the powerful food manufacturers and their allies.
The documentary traced the fast food company's journey from Route 66 diner to planet-conquering giant.
Chris van Tulleken takes a personal view at why ultra-processed foods are so irresistible and how they have come to dominate food culture.
Réjean Vigneau, a butcher in the Magdalen Islands, has been working to promote seal meat for nearly 30 years. This film explores the challenges of a resource that is abundant in the Gulf waters and remains untapped. It also delves into the possibilities that this meat presents in terms of consumption, industry, and the potential to bring the riverbank residents closer to the river they inhabit.
The story of the children who work 12-14 hour days in the fields without the protection of child labor laws. These children are not toiling in the fields in some far away land. They are working in America.
All food can be adulterated. More discreet than a drug cartel, more elusive than arms dealers, criminals have taken over food. Olive oil, fish, meat, spices, no department escapes their juicy traffic. A jackpot estimated in Europe at 30 billion euros enriches a new kind of mafia every year. Organized crime is selling altered products in restaurants, supermarkets and all food shops in the European Union. Their secret is to replace an ingredient with a cheaper one. Who are these new traffickers? What are their methods of operation?
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