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.
Research published in the British Journal of Nutrition demonstrates that the way we produce food has a profound impact on its nutritional profile, writes Rob Percival.
Reducing meat consumption is critical to achieving global climate goal says new Chatham House report that urges governments to do more to change diets.
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.
Eating Better welcomes the publication of the Principles of Healthy & Sustainable Eating Patterns report and says it's time to update UK official healthy eating advice for sustainability.
Australian academics Stuart White and Dana Cordell have contributed to a new book which looks at how reducing meat in our diets is a more sustainable and fairer way to feed the planet.