Pesticides in our food: what should we really worry about? | Nick Mole

Pesticides are used across modern agriculture to grow and protect the food we eat. But how safe are they, how do they end up on our plates and what can consumers realistically do about them? In this episode of In Good Taste, I speak to Nick Mole from the Pesticide Action Network UK, who has spent nearly two decades researching and campaigning on pesticide use in farming and food systems. We unpack what pesticides actually are, why they became central to modern agriculture and how residues end up in everyday foods from apples and grapes to cereals and bread. We also talk about biodiversity, the health questions scientists are still trying to answer and the practical choices people can make without panic or perfection. If you have ever wondered whether washing fruit removes pesticides, why some foods carry more residues than others or whether farming without pesticides is even possible, this episode breaks it all down. HERE'S WHY IT MATTERS • Pesticides are widely used in modern farming systems around the world • Residues can end up on or inside everyday foods such as fruit, vegetables and cereals • Some foods can carry multiple pesticide residues at once • Pesticides can affect biodiversity including insects, birds and aquatic ecosystems • The health impacts of long term low level exposure are still being studied • Food prices, farming systems and supermarket supply chains all influence pesticide use WHAT WE COVER • What pesticides actually are and why they are used in farming • The history of pesticides and the rise of industrial agriculture • How pesticide residues end up in food • The Dirty Dozen list and which foods often carry the most residues • The impact of pesticides on biodiversity and pollinators • What scientists do and do not know about health impacts • The cocktail effect of multiple pesticide exposures • Whether washing fruit and vegetables removes pesticides • Practical ways to reduce exposure without overcomplicating your diet • Why local and seasonal food can make a difference ABOUT MY GUEST Nick Mole is the Policy Officer at Pesticide Action Network UK, where he has worked for nearly twenty years researching and campaigning on pesticide use in agriculture and food systems. His work focuses on the environmental and health impacts of pesticides and how farming systems can transition to safer and more sustainable practices. ABOUT ME I’m Mallika Basu, food writer, adviser and spice lover, on a mission to make food matters accessible, joyful and useful for food lovers. Author of two Indian cookbooks, my new book In Good Taste: What Shapes What We Eat and Drink and Why It Matters is out now. SUBSCRIBE & FOLLOW Instagram: https://www.instagram.com/mallikabasu LinkedIn: https://www.linkedin.com/in/mallikabasu YouTube: https://www.youtube.com/@MallikaBasu Newsletter: https://mallikabasu.substack.com Email: ingoodtastepod@gmail.com