The Voyage That Changed the Way We Eat

3/4 In February 1882 the SS Dunedin departed New Zealand on a voyage that would revolutionise the way we eat and kickstart the world's food supply chain. Aboard were thousands of mutton, lamb and pig carcasses as well as 250 kegs of butter, hare, pheasant, turkey, chicken and 2226 sheep tongues. This cargo would be kept fresh in the ship's hold using a state-of-the-art Bell-Coleman compression refrigeration machine and would mark the first time fresh goods had ever been transported over such a distance. However, the route was far from plain sailing... For the third story in our series 'Ships that Made the British Empire' series, Dan is joined by Senior Archivist Max Wilson and former colleague Charlotte Ward from Lloyd's Register Foundation whose archives hold the greatest stories of Britain's maritime history. You can find out more about Lloyd's Register Foundation's history and its work that supports research, innovation and education to help the global community tackle the most pressing safety and risk challenges. Just go to https://hec.lrfoundation.org.uk/Produced by Mariana Des Forges and edited by Dougal Patmore. Peta Stamper is the production manager for this series, 'Ships that Made the British Empire'.We'd love to hear from you - what do you want to hear an episode on? You can email the podcast at [email protected] can take part in our listener survey here. Hosted on Acast. See acast.com/privacy for more information.