Current demand for meat is unsustainable and we must eat less of it to safeguard the future of life on Earth. A sustainable future will require a range of practical global solutions to rethink both consumption and production.
Hospital food should be healthy and ecologically sustainable, but often it is not. A new report from Medact looks at how to drive the shift to sustainable diets in the NHS - join their campaign to inspire change at your local hospital.
The French food agency (ANSES) has updated the guidance that underpins France's official dietary guidelines. The update recommends limiting red meat consumption to under 500g per week, and processed meat to 25g per day, whilst giving pulses, fruit and veg a greater role in the diet.
Eating Better and Friends of the Earth kicked off 2017 by hosting a lively debate at the Oxford Real Farming Conference.
Effort sharing for the climate means cutting meat consumption and production – with a triple benefit for health
Unhealthy levels of meat consumption and production are simultaneously driving climate change, diet-related chronic diseases and resistance to antibiotics. A transition towards sustainable diets is necessary for a realistic climate strategy and represents the agricultural sector’s main climate mitigation opportunity.