Pomegranate carrots

A delicious and more sustainable festive table

Christmas is a time for celebration, with family, friends and great food. Give your festive food a makeover with our Eating Better tips for enjoying a more sustainable celebration.

Cultivating future diets

By : Rab Brownell
Jun 6, 2017
Beyond meal provision, schools have great potential to help children form healthy and sustainable food habits for life, but the current environment for creating a good food culture at schools is challenging. Rab Brownell looks at what can be done.

The future of eating is flexitarian

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.  

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?

How do UK dietary guidelines compare for sustainability?

What do other EU countries say about meat, sustainable diets and good health? Eating Better has been working with Medact to compare the most forward looking examples of official food guidance in Europe.

Less meat, more veg

New analysis identifies the huge gap between healthy & sustainable diets and what we’re actually eating

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.

Are you vegcurious?

We've launched a new campaign to encourage men to explore their vegcurious side. We’ve teamed up with the marketing industry’s Do It Day initiative to create a new way of talking about eating less meat, through fun and positive messages and a set of adverts to inspire a new generation of men at www.vegcurious.org and via the hashtag #vegcurious.

 

From Food Waste to Bean Curd, and back again - Hubbub probes our Protein Pressures

What's behind our food choices? Eating Better's collaborators Hubbub have set out to explore our Protein Pressures and the triggers that can help up us eat less meat.

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.

In defence of the EatWell Guide

By : Eating Better
Jul 12, 2016

What is a healthy, sustainable diet? Sometimes it can seem the answer is far from straightforward, but it shouldn't be! We've come together with over 20 leading NGOs to support the UK government's official healthy eating advice, the Eatwell Guide. For our health and planet, advice to eat more plants is hugely important. 

Are you part of generation moderation?

New research forecasts that a significant proportion of the population is likely to be actively moderating its meat consumption over the next decade. Martin Thomas assesses the trends, opportunities and challenges that will impact on our shifting food culture.

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.

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