Great food, great colours by Marek Ziebart (CC BY-NC-SA 2.0)

We’re lousy at describing sustainable food, but it doesn’t have to be that way

The language we use to describe plant-based food options is less than appetizing. How do we communicate effectively about sustainable diets?

Taking the Pulse of Hospital Food

By : Sofia Parente and Katherine Button
Apr 5, 2017
A new survey of UK hospital food shows that whilst there is some fantastic work going on that should be celebrated, many hospitals are still falling short when it comes to serving food that is healthy and sustainable for patients, staff and visitors.

The best of 2016

Who or what is your 2016 champion? As the year draws to an end we’ve selected Eating Better’s Best of 2016: from campaigns to chefs, cities and countries. Check out the 10 people, organisations and initiatives that we’re celebrating for championing less & better meat and encouraging more plant-based eating for our health and the health of our planet.

Better Buying Lab Aims to Accelerate Demand for Sustainable Food

If we want to feed a growing population without straining natural resources, we have to change the way we eat. Daniel Vennard of the World Resources Institute introduces their Better Buying Lab, a new initiative to help shift consumer behavior toward more sustainable, plant-based foods when they shop and dine out.

Healthier sandwiches - by popular demand

Last month we revealed the limited sandwich choice customers get when looking to go meat-free at lunchtime. But it’s not all bad news. Pret a Manger have opened their pop up ‘Not Just for Veggies’ store in London this month to trial new options. And in this blog Andrew Phelps, Catering & Hospitality Service manager at Cardiff Metropolitan University shares his top tips for making healthy and sustainable choices the popular choices.

Is foodservice catering for sustainable diets?

Putting sustainable food on the menu can help caterers grow sales and profits, finds a new report by Eating Better's members WWF UK and the Food Ethics Council.

The Case for Protein Diversity

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.

'Where does your meat come from?'

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.

An appetite for change

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.

Foodservice operators can offer more plant-based dining

Compass Group commits to more sustainable menus

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.

Chefs are reducing meat on the menu

Why are top chefs turning away from meat?

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

Good food doesn't need to cost the earth

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.

Footprint Special Interest Group meeting

Eating Better launches business engagement

Businesses have an important role in helping people make heathier and more sustainable choices. We highlight the opportunities for food companies.

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The blog is written by members of the Eating Better team and external contributors.