The Food Programme investigates the food waste created by restaurants, food manufacturers, supermarkets and airline caterers.
As Peter Jones of Biffa, the waste management company explains, millions of tonnes of food from commercial sources ends up in landfill each year.
Presenter Richard Johnson looks at the alternatives. He talks to Chef Arthur Potts Dawson of Water House, a restaurant which sends no food waste to landfill.
Michael Chesshire, an expert in anaeorbic digestion explains how he is converting restaurant and supermarket food waste into electricity.
Tony Lowe of the company FareShare First explains how surplus food from manufacturers, often left over from promotions, is going to charities to feed people in need.
Richard Johnson also visits Gate Gourmet which produces one hundred thousand meals a day from its Heathrow kitchens alone. General Manger, Tony Woodhouse, and Pat Clarke, Quality Assurance Director explain how they tackle food waste.
Richard is then joined by Tim Lang, Professor Food Policy at City University.
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Presenting The Food Programme has been Sheila's perfect job.