In this episode we’re looking at the future of food. With climate change making crop harvests more unpredictable and fresh water becoming a more scarce resource, what are geneticists doing to make sure we will still have food on our plates? Dr Kat Arney chats with Dr Hannah Rees about giving wheat jet lag to create a more reliable crop, and Dr Sally Le Page talks to Dr Tarang Mehta about breeding genetically improved tilapia for fish farming.