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.
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.
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.
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.