There is growing interest in less & better meat when eating outside of the home – but are children’s menus lagging behind? The Soil Association’s Out to Lunch campaign investigates.
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.
What is the net climate impact of grass-fed ruminants, taking into account all greenhouse gas emissions and removals? The new report Grazed and Confused looks into the evidence.
Eating Better says Brexit and new trade deals must mean high-standard Britain, particularly for meat and dairy foods. Read our 10 key recommendations for food and farming fit for the future.
We explain why Eating Better works to encourage a less and better approach to eating meat and dairy.
44% of British people are willing or already committed to cutting down or cutting out meat. Our new report showcases food companies that are leading the way in delivering healthier, more sustainable food options for their customers.
As the Bonn climate talks have begun (with the threat of Trump pulling the US out of the Paris Climate Agreement) Vicki Hird provides an update on some of the latest science and news on climate and agriculture.
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.
Once the UK is out of the European Union, how can we ensure that agricultural sector changes are for the better? ShareAction's David O’Sullivan reflects on the opportunities Brexit presents to enhance UK agricultural standards, on animal welfare and beyond.
Eating Better and Friends of the Earth kicked off 2017 by hosting a lively debate at the Oxford Real Farming Conference.