In this episode, the focus is on food production for the future. Dougie is in Cullen, a town on the Moray coast that is famed for its smoked fish soup Cullen Skink. Chef Nick Nairn visits a smokehouse to source some fresh smoked haddock and cooks his own version of the famous soup, proving how great local food can be.
Meanwhile, Arlene meets the farming sisters in Angus who are producing beef and lamb in a more sustainable way, and Dougie finds out how surplus food is being redistributed and used by community groups across Moray to reduce food waste.
And Arlene finds out how one farm is making use of their rejected potatoes to reduce their carbon footprint.
