What’s really driving the way we eat and why does it feel so hard to get it right?

In this episode of Food Rebels, AJ Sharp sits down with nutritional therapist Nicola Moore to unpack metabolism, mindset and modern eating. From ultra-processed foods and gut health to cravings, cortisol and GLP-1s, this is a straight-talking look at what’s actually going on inside our bodies.

They explore why we’re constantly hungry but undernourished, how our brains and gut are shaping our food choices, and why willpower has very little to do with it. Plus, a grounded take on weight loss drugs and what they can and can’t fix.

If you’ve ever felt stuck in a cycle with food, this one will change how you see it.

What happens when food justice stops being a conversation and becomes a political mission?

In this episode of Food Rebels, AJ Sharp sits down with Sarah Bentley, founder of Made in Hackney, to go way beyond the usual chat on ultra-processed food and “better choices”.

Sarah announces on the show that she is now standing as a Green Party candidate, taking everything she’s learned from the front line of food justice into politics, because if the system is broken, someone has to change it.

From food swamps and broken food culture to the reality of feeding communities on the ground, Sarah connects the dots between what’s on our plates and the structures shaping our lives. And then she does something most people don’t. She steps in.

This is about power, inequality and why the system is stacked against real food and community.

Why does Denmark seem so far ahead when it comes to cutting ultra-processed food, serving better plant-rich meals and making sustainable food choices feel normal rather than niche?

In this episode of Food Rebels, AJ Sharp sits down with Anders Nicolajsen from the Danish Agriculture & Food Council to dig into how Denmark has built a food system where organic, seasonal and plant-rich food is not just an aspiration, but something that actually works in public kitchens, restaurants and canteens.

They get into the long-term policy thinking that helped make change stick, why chef autonomy matters, how Denmark’s tiered organic certification system works, and why consumers are far more likely to choose greener dishes when they are led by taste, pleasure and great storytelling rather than guilt. Anders also shares insights from Danish consumer research, explains why the term plant-rich lands better than plant-based, and explores the role of chefs, waiters and menu language in helping diners make different choices.

The conversation also looks at green umami, upcycling, food waste, the future impact of GLP-1 drugs on restaurant culture, and why the next stage of change depends on better communication and more fruit and veg being grown closer to home.

It is a fascinating look at what happens when a country stops just talking about food system change and starts building it.