Christspiracy

The moral dimension of humanity's interaction with nonhuman animals and the industries that profit from their exploitation, as informed by world religions. A historical explanation of how the current global situation came to be.

Hotel Chocolat at Christmas

In the lead-up to the festive bonanza, an exclusive look inside the chocolate-maker's inventing room, and its 'chocolate imaginarium' too. Prepare for special choc drinks and cranberry treats.

Irresistible: Why We Can't Stop Eating

Chris van Tulleken takes a personal view at why ultra-processed foods are so irresistible and how they have come to dominate food culture.

Africa Light / Gray Zone

"Africa Light" - as white local citizens call Namibia. The name suggests romance, the beauty of nature and promises a life without any problems in a country where the difference between rich and poor could hardly be greater. Namibia does not give that impression of it. If you look at its surface it seems like Africa in its most innocent and civilized form. It is a country that is so inviting to dream by its spectacular landscape, stunning scenery and fascinating wildlife. It has a very strong tourism structure and the government gets a lot of money with its magical attraction. But despite its grandiose splendor it is an endless gray zone as well. It oscillates between tradition and modernity, between the cattle in the country and the slums in the city. It shuttles from colonial times, land property reform to minimum wage for everyone. It fluctuates between socialism and cold calculated market economy.

Trafficked to Australia

Exposing Australia’s involvement in the dark world of human trafficking.

Thé mania

La plaque tournante

King Corn

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.

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.

La Ferme des Bertrand

1972 in Haute-Savoie (France) : the Bertrand's farm, with a hundred dairy cows owned by three bachelor brothers, is filmed for the first time. In 1997, they were the subject of Gilles Perret's first movie, as they let their farm to their nephew Patrick and his wife Hélène. Nowadays, 25 years later, Gilles Perret take another look at this farm, managed by Hélène who will step down. Through their words, an intimate, social and economic history of the rural world.

Blue Gold: World Water Wars

Wars of the future will be fought over water as they are over oil today, as the source of human survival enters the global marketplace and political arena. Corporate giants, private investors, and corrupt governments vie for control of our dwindling supply, prompting protests, lawsuits, and revolutions from citizens fighting for the right to survive.

Sucres, la grande intoxication

There's Something in the Water

Elliot Page brings attention to the injustices and injuries caused by environmental racism in his home province, in this urgent documentary on Indigenous and African Nova Scotian women fighting to protect their communities, their land, and their futures.

小学校～それは小さな社会～

Intimately following 1st and 6th graders at a public elementary school in Tokyo, we observe kids learning the traits necessary to become part of Japanese society.

Born Into Brothels: Calcutta's Red Light Kids

Documentary depicting the lives of child prostitutes in the red light district of Songachi, Calcutta. Director Zana Briski went to photograph the prostitutes when she met and became friends with their children. Briski began giving photography lessons to the children and became aware that their photography might be a way for them to lead better lives.

Roger & Me

A documentary about the closure of General Motors' plant at Flint, Michigan, which resulted in the loss of 30,000 jobs. Details the attempts of filmmaker Michael Moore to get an interview with GM CEO Roger Smith.

Chasing the Sound

Travel with Major Lazer to Ghana and Nigeria to make the world smaller by making the party bigger. They are collaborating with cutting-edge Afrobeats artists including Mr.Eazi, Efya, Teni, Sarkodie and Amaarae as they explore the culture and history of Africa. Chasing the Sound: Major Lazer, watch now only on YouTube.

Burger Wars: McDonald's vs Burger King

Documentary looking at both burger chains and how they have grown to become world-dominating fast food brands.

Edge of the Valley

A nine-year-old Syrian refugee girl contemplates her increasingly bleak future after being forced to drop out of school in the midst of Lebanon’s unprecedented economic collapse and battle with Covid-19.

James Beard: America's First Foodie

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”