Eating Better

For our final case study, we spotlight Nourish Scotland and examine how embracing dignity and justice, through co-creation and amplifying marginalised voices in decision-making, can transform food systems.

For years, the Landworkers Alliance has been organising identity-based groups to embed inclusivity and intersectionality in farming and landwork. The case study below highlights the impact these groups have had on members and how they have shaped the organisation's broader efforts in diversity, equity, inclusion, and anti-racism.

In our commitment to fostering justice within the sustainable food sector, we’re turning to the inspiring work of our alliance members who are pioneering initiatives to create systemic change. Among these efforts, the REDI for Change Toolkit stands out as a groundbreaking resource, supporting organisations across the UK in dismantling oppression within food systems. In this blog, Ben Messer walks us through the purpose and transformative impact of integrating REDI for Change into the Sustainable Food Places programme, paving the way for a more inclusive and equitable food future.

A just, diverse, equitable and inclusive (JEDI) food system is something which all Eating Better members aspire to see. But until we put these principles into practice in our own organisations we will not see the food system change.

Eating Better is pleased to welcome three new organisations to the alliance to strengthen the movement and bring expertise in farming, animal welfare, health and the environment.

We are excited to release the updated Better by Half Roadmap, Eating Better’s guide for achieving nutritious, healthy and sustainable diets across the UK, with a focus on less and better meat and dairy. This revision builds on its creation in 2019. It is a reflection of our shared objectives as an alliance, formed through collaboration between our 68 member organisations.

Eating Better’s Better by Half roadmap calls for producers to maximise UK-based plant production in a sustainable way. Key to this is paying growers fairly and embedding accessibility across the business. We spoke to Sean Ruffell, Managing Director of Organic North in Manchester, about how they are supporting farmers and supplying organic produce to businesses across the UK.

New data from Eating Better shows that retailers, food service and government need to catch up with public attitudes towards meat, dairy and supporting farmers.

A new UK Government was elected earlier this month, with the widely expected result of Labour replacing the Conservatives as the governing party and Keir Starmer becoming our new Prime Minister. This presents an exciting opportunity for a change in direction on UK food policy.

Through an ever-changing political landscape, global pandemics and groundbreaking climate agreements, Eating Better has been bringing together civil society to work towards a healthier and more sustainable food system for all.

Eating Better is pleased to welcome the UK Health Alliance on Climate Change (UKHACC) to the Eating Better alliance.

Pulses are versatile, nutritious and delicious no matter your age. We spoke to First Steps Nutrition Trust about their new guidelines for South Asian cooking for children and how pulses are key to a balanced diet.

In the heart of Hackney, amidst the vibrant tapestry of cultures and communities, our plant-based charity doesn't just teach cooking classes; it empowers, educates, and nourishes, tackling food injustice and insecurity head-on. We spoke to Made in Hackney about how at the core of their mission lies a humble yet powerful ingredient: pulses.

On April 22nd, the Scottish Government’s consultation for a Good Food Nation plan closed. This consultation followed the passing of the Good Food Nation Act in 2022, where the Scottish Government put into law their vision for Scotland to be a ‘a Good Food Nation, where people from every walk of life take pride and pleasure in, and benefit from, the food they produce, buy, cook, serve, and eat each day’. 

Eating Better is pleased to welcome seven organisations from a wide range of expertise to the alliance.

Pulses have been a source of protein and a staple ingredient across the globe for millenia. We spoke to Lina Saad, chef and cookbook author, about the link between healthy living and pulses in Lebanese cuisine.

It’s no secret that here at Eating Better we are buzzing about beans! ‘Anything is Pulse-able’ is a month-long campaign highlighting the benefits of beans, peas and lentils for our health, our pockets and our planet.

The way we farm is key to building and maintaining healthy and sustainable food systems in the UK. We spoke to Huw Foulkes of Pentrefelin about his farm in North Wales about how he is supplying pasture-fed meat and dairy to his local community.

For healthy and sustainable diets to become the norm in the UK, we need national policies that support our farmers, safeguard our environment, and ensure everyone has access to safe and nutritious food. But how well are the four governments across the UK tackling this challenge? Eating Better’s new resource shines a light on the current state of play.

Ramadan this year is from 10th March and is an important celebration in the Muslim calendar. We spoke to Lina Saad, chef and cookbook author, about the link between community and family, and fasting and feasting for Ramadan

In honour of this LGBT History Month, we've invited the Manchester-based Queer Food Project to shed light on how they foster community and cultivate a sense of belonging through food.

It’s no secret that we are batty about beans! This World Pulses Day we spoke to Glasgow Community Food Network to learn more about how their new campaign is bringing more pulses to Glasgow.

Burns Night is a Scottish tradition stretching back over 200 years. We invited Kat Riach from Greener Kirkcaldy to share the history of the event and a delicious plant-based haggis recipe.

Celebrating its 15th year, the Oxford Real Farming Conference (ORFC) 2024 brought an exciting opportunity for the food and farming sector to come together and share progressive ideas on food system transformation.