Koto: The Last Service (2021)

We Feed the World

A documentary that exposes the shocking truths behind industrial food production and food wastage, focusing on fishing, livestock and crop farming. A must-see for anyone interested in the true cost of the food on their plate.

Étoilé.e.s

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The Wandering Chef

Korean celebrity chef Jiho Im mourns the death of a beloved maternal figure in the only way he knows how: cooking 108 delectable dishes over 24 hours.

Food, Inc.

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.

SEED: The Untold Story

A film about the importance of heirloom seeds to the agriculture of the world, focusing on seed keepers and activists from around the world.

Another Way: With Vegetables

This documentary film asks whether a citizens' experiment, the CSA (Community-supported Agriculture), developing new partnership models between consumers and farmers, has the power to change society.

The Business of Creativity

Going into my interview with Laurel Greenfield, I thought the majority of our conversation would be about her inspiration for painting food and why she chose to pursue painting as a career. We spoke about that but ended up having a much bigger conversation about pursuing a creative career. We talked a lot about finding the balance between having a business plan and taking a leap of faith into the unknown, something anyone pursuing a creative field on their own can relate to.

Food for Profit

The film exposes the links between Agrifood and politics. With a pool of international experts it analyses the many problems related to factory farming: water pollution, migrants exploitation, biodiversity loss and antibiotic resistance.

Clarissa & the King's Cookbook

Clarissa Dickson Wright tracks down Britain's oldest known cookbook, The Forme of Cury. This 700-year-old scroll was written during the reign of King Richard II from recipes created by the king's master chefs. How did this ancient manuscript influence the way people eat today? On her culinary journey through medieval history she reawakens recipes that have lain dormant for centuries and discovers dishes that are still prepared now.

Britain's Favourite Foods - Are They Good for You?

Professor Alice Roberts discovers which are Britain's most popular fresh foods and uses the latest science to uncover the surprising health benefits of our favourite foods.

The Pizza City You've Never Heard Of

Disturbed that his hometown is typically overlooked on lists of the top pizza cities in the world, George Kalivas sets out on a road-trip exploring Windsor's most well-established pizza places. He's on a mission talking with suppliers, pizza joint owners and pizza enthusiasts about the essential characteristics that define and distinguish a true Windsor pie.

The Incredible Story of Kimchi

Korean pop culture has taken over, but another Korean export is also becoming very popular - the culinary delicacy of kimchi.

A Small Action

This documentary portrays the life of Xime Minutti, a young university who dedicates her time to taking care of the puppies on the streets of Cholula Puebla.

Food Matters

With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide sickness industry and gives people some scientifically verifiable solutions for curing disease naturally.

Food Evolution

As society tackles the problem of feeding our expanding population safely and sustainably, a schism has arisen between scientists and consumers, motivated by fear and distrust. Food Evolution, narrated by Neil deGrasse Tyson, explores the polarized debate surrounding GMOs. Looking at the real-world application of food science in the past and present, the film argues for sound science and open-mindedness in a culture that increasingly shows resistance to both.

Meat

Meat is the modern story of the animals we eat, as told by the people who never get to say their piece - from the solitary hunter who believes everyone needs to be educated about their food, to an industrial pig farmer who argues that money isn't his primary driver.

Restaurant Hustle 2020: All On The Line

Like many businesses, the restaurant industry has been hard hit by COVID-19. This timely film, directed and executive produced by Guy Fieri and Frank Matson, intimately chronicles the impact of the pandemic on the restaurants of four chefs familiar to viewers of The Food Network: Antonia Lofaso, Marcus Samuelsson, Maneet Chauhan, and Christian Petroni. Unfolding as the COVID-19 outbreak sweeps across the US, Restaurant Hustle 2020: All on the Line follows these chefs as they face the reality of shutting down, laying off staff, and finding alternate ways to save their beloved restaurants and industry.

Secret Ingredients

While the debate continues about GMOs, Roundup and other toxic pesticides, this powerful film shares remarkable stories of people who regain their health after discovering the secret ingredients in their food and making a bold commitment to avoid them.

A Tale of Two Kitchens

Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as beloved by diners as the menu featuring fresh, local seafood caught within 24 hours. The entire staff sees themselves as part of an extended family. Meanwhile at Cala in San Francisco, Cámara hires staff from different backgrounds and cultures, including ex-felons and ex-addicts, who view the work as an important opportunity to grow as individuals. A Tale of Two Kitchens explores the ways in which a restaurant can serve as a place of both dignity and community.

Borsch: The Secret Ingredient

Meat-based or vegetarian, with or without beans, potatoes in or out, tomato sauce or real tomatoes added, dried mushrooms or smoked pears, or maybe just mom's borsch? Which variant should be considered "the real thing"? The battles have been lasting for years. That is why Yevhen Klopotenko, a well-known chef, sets out on a journey across Ukraine to uncover the most fascinating borsch recipes and to find the secret ingredients which make this dish unique.

The Junk Food Experiment

Celebrity test subjects try junk food overeating in a intresting experiment

The Search for General Tso

From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S., yet one dish in particular has conquered the American culinary landscape with a force befitting its military moniker—“General Tso’s Chicken.” But who was General Tso and how did this dish become so ubiquitous? Ian Cheney’s delightfully insightful documentary charts the history of Chinese Americans through the surprising origins of this sticky, sweet, just-spicy-enough dish that we’ve adopted as our own.

Just Eat It: A Food Waste Story

We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly 50% of it in the trash? Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on discarded food. What they find is truly shocking.

Bloodroot

Douglas Tirola’s latest documentary traces the evolution of feminism through the lives of two exceptional women, Noel and Selma, who came of age in the ’50s when women were relegated to the roles of wives and mothers. During the height of the women’s movement, Noel, a former teen model and Playboy bunny, meets and falls in love with Selma, a tough, outspoken radical feminist. Both women choose to leave their comfortable, yet unsatisfying marriages and children to come out as lesbians. The two share a love of cooking and gardening and, in the ’70s, open Bloodroot, the first vegetarian collective restaurant and bookstore in Bridgeport, Connecticut. By interspersing archival footage and clips from The Stepford Wives, Tirola affectionately chronicles the cultural shifts of the last 40 years as Noel and Selma attempt to keep Bloodroot open as an indispensable gathering spot for progressive women.

Origins of a Meal

Bananas, eggs, and tuna: three basic foodstuffs with three wildly different points of origin. Moullet begins with these on his plate but constructs his film by working backwards and finding the sources for these items and how they reach our plates. As Moullet’s investigation deepens, however, the film moves beyond the confines of a simple exploration of food origins into more political and social realms, not only relating to food but also to the medium of film.

Sriracha

Sriracha has earned a cult following, but the story of this spicy sauce is a mystery to most fans. Dedicated to Sriracha lovers, this fast-paced documentary travels around the globe to reveal its origin and the man behind the iconic 'rooster sauce.'

Ayi

Ayi comes from a rural area of Eastern China and doesn’t have the residential permit that would allow her to work in Shanghai. Yet, she has been cooking in the streets for twenty years, in an old neighbourhood soon to be demolished. The film unveils the chaos of an ultra-modern city aiming to wipe out so-called substandard practices and to deport an unwanted population.

¡Casa Bonita Mi Amor!

Casa Bonita opened in 1974 in an unassuming strip mall. The massive "Disneyland of Mexican restaurants" is an Old West and Acapulco-inspired fever dream made famous by its indoor waterfall, cliff divers, and haunted caves, and was featured in a classic 2003 episode of South Park. When its creators, Trey Parker and Matt Stone, learn that Casa Bonita might close its doors for good, they attempt to preserve a crumbling piece of their childhood and Denver history.

Camp Yoshi

After moving to Oregon and falling in love with the ability to explore the outdoors with ease with his wife and two kids, Rashad Frazier knew he had to extend the invitation to others. Driven by the magic of his experiences, his background as a chef, and his love of good food and connecting people to incredible places that open up to conversation, he created Camp Yoshi, which curates custom outdoor adventures centered around shared meals and shared experience with the goal of creating a space for Black people and allies to unplug and in turn reconnect with the wilderness. By virtue of being in these places, Camp Yoshi's trips transform historically segregated spaces into safe havens for the community, conversation, and nourishment.

Cowspiracy: The Sustainability Secret

Follow the shocking, yet humorous, journey of an aspiring environmentalist, as he daringly seeks to find the real solution to the most pressing environmental issues and true path to sustainability.

Ramen Heads

In Ramen Heads, Osamu Tomita, Japan's reigning king of ramen, takes us deep into his world, revealing every single step of his obsessive approach to creating the perfect soup and noodles, and his relentless search for the highest-quality ingredients.

The Game Changers

From the UFC Octagon in Las Vegas and the anthropology lab at Dartmouth, to a strongman gym in Berlin and the bushlands of Zimbabwe, the world is introduced to elite athletes, special ops soldiers, visionary scientists, cultural icons, and everyday heroes—each on a mission to create a seismic shift in the way we eat and live.

Carb-Loaded: A Culture Dying to Eat

One in three Americans is pre-diabetic. A huge percentage of them do not know that they are sick. Adult onset diabetes is no longer an illness for the obese and elderly. Millions of Americans who regularly exercise and eat a diet recommended by the USDA are classified as "skinny-fat". The connection between the standard American diet and numerous metabolic disorders is now an unspoken fact in most medical circles

Pelican: 74 Years of Japanese Tradition

Pelican, a bakery located at Asakusa, Tokyo, becomes crowded every morning. There are only two types of bread sold. It looks ordinary but meet a bakery that has been loved for 74 years with a taste you won't get tired of even if you eat it everyday!