The program didn't really tell us what we already know - these types of programmes have been on a lot over recent years.
As for missing the 1st half, don't worry it was a rather repetitive formula used. He took one meat, did a lot of measurements, concluded that it could be made better for a few pence, produced a better xxx, let the public taste it, and conclusion. Then did the same again with a different meat, then again. It was, like many shows these days, a 20min piece dragged out to an hour.
As for bringing back the local grocer and butcher - they are still out there. Thing is people these days want convenience, and that's why they buy everything at Tesco's or Asda.
But the thing that always shocked me was how the local butcher is able to sell you meat cheaper than a massive chain. Surely if he can buy good quality meat in small quantities then the likes of Tesco could sell you the same or better quality meat for the same or less?
As for the Brits eating anything, unfortunately the main requirement for many now is price. Thousands will buy the whole Tesco chicken for £5 because its £5. The quality of it doesn't matter really, or the fact that it was forced to mature 3 times faster than normal. To buy a free range, organically rared chicken may cost £15, but how are struggling families meant to afford that?