Nick Hughes explains how WWF is working with companies to provide more plant-based meal options.
A report from the Carbon Trust finds that increasing diversity of UK protein choices is a practical way to promote more sustainable diets with lower impacts on health and environment.
The question that high street restaurant and pub chains find hard to answer. Rob Percival shares the highs and lows of the Soil Association's Out to Lunch survey of children's food.
Eaternity works with caterers and restaurants to drive climate-friendly eating. In her blog for Eating Better, Eaternity’s Judith Ellens says chefs can reduce the carbon emissions of a meal by 60% and still serve competitive, tasty and nutritious meals.
Compass Group, the world’s largest contract foodservice company has committed to greater sustainability across its catering in the United States, including reducing meat on menus.
For many people a fine cut of meat is synonymous with a good meal, and steaks a preferred treat for a dinner out. Advances in cookery skills and techniques have seen chefs continue to experiment with new breeds, cuts and presentations of meat.
So why have many of our most revered chefs begun to turn away from meat on their menus?
Will Nicholson is working with caterers and restaurants to create an industry where sustainable food can be good for the planet and good for business. Here he shares his approach to helping restaurants, and their customers, reduce their carbon footprint and eat more sustainably.
Businesses have an important role in helping people make heathier and more sustainable choices. We highlight the opportunities for food companies.
Almost 170 million Food for Life Catering Mark meals are served each year across the UK. Rob Percival shows how the Food for Life Partnership is driving positive behaviour change by inspiring children and communities to choose to eat foods that are healthy for them, and for the planet.
Taxpayers spend £2.1bn every year on food and catering in schools, hospitals, government departments, prisons and the armed forces. We should be ensuring that our money provides healthy and sustainable food, writes Eating Better’s Sue Dibb.