Eating Better

While campaigning against large pig and poultry units has focused largely on the negative impacts on waterways, such as the River Wye, the environmental, animal welfare and justice issues reach far beyond our waters.

CLEAR joins the Eating Better alliance as a partner network. We have collaborated with the organisation on our Changing the Narrative programme and we are excited to welcome them to the alliance to further progress action towards fairness and sustainability in food and farming systems.

Introducing Culture Roots Collective - a new platform dedicated to amplifying the voices of Black and People of Colour (BPOC) communities across food, farming, health and environmental spaces.

Chicken in industrial livestock production systems experience cramped conditions, short lives and poor overall welfare. Planton Farm is challenging this way of production and focusing on higher welfare regenerative practices and innovative dual-purpose hens.

For the UN’s International Day of Awareness on Food Loss and Waste Reduction, we’re celebrating the theme of ‘Stop food loss and waste. For the people. For the Planet’ by highlighting the work of Eating Better alliance member FoodCycle.

There are so many young people in the UK who want to make a difference to food systems. Following our spotlight on organisations in the alliance working with and for young people, we spoke to some of the Food Foundations’ Youth Ambassadors about their motivation to better understand and change our current food environment.

International Youth Day takes place on 12th August every year. Following the events and campaigns this year, we’re spotlighting some of the organisations across the Eating Better alliance who are working with or for young people in the UK.

A new Eating Better x Food Foundation survey finds that public willingness to reduce meat consumption is growing, but misconceptions persist.

Eating Better is delighted to welcome Anthony Field, Head of Compassion in World Farming UK to continue to represent the importance of animal welfare on the Board and further Eating Better members’ collective goals. We issue our heartfelt thanks to Carol McKenna who steps down from our Board of Trustees after a decade of support.

For this week's continuation of the summit blog series, we have invited Nicola Scott (Pathways to Land for BPOC project) to share insight from the workshop she ran titled Decolonial Decision Making.

Following the publication of Food Foundation’s Meat Facts and a new analysis of the impact of processed meat, we spoke to Dr Shireen Kassam, Founder and Director of Plant-Based Health Professionals UK, to see where we go from here with processed meat and public procurement.

As a continuation of the summit blog series, we invited some of our brilliant facilitators to share key highlights and reflections from the workshops they facilitated. Mali Evans, Head of Engagement and Advocacy at Feeding Bristol talks us through how they created a space to discuss the power of food identities.

Welcome to our next round up from The Gathering Table. We explore how those working in food and farming can build brave spaces for honest conversations, challenge systemic inequality and practise meaningful allyship. Highlighting key learnings on power, privilege and the role of solidarity in shaping a fairer food system.

The Board of Trustees of any charity has the overall responsibility for the governance of the organisation. At Eating Better, trustees bring a broad range of expertise from across food and farming, from our members and beyond. We are excited to announce that we are adding two new trustees to the Board.

Eating Better is pleased to announce that we have appointed an interim Executive Director, Rebecca Sunter, to cover for Sarah Wakefield who will be on maternity leave from September 2025 for 12 months. We would like to extend our congratulations and well wishes to Sarah at this exciting time.

The Eating Better alliance grows even stronger with two new impactful organisations joining the fold. They bring with them valuable perspectives on shifting diets towards more plants and how this is progressing internationally, as well as on the farming transition towards sustainable agricultural practices. 

Welcome to the first in a series of blogs detailing highlights and key takeaways from The Gathering Table, written by Roshni Shah (Sustain) and Eating Better's Idman Abdurahaman.

When the world went into lockdown in 2020, all eyes turned to wildlife markets. But what if the next pandemic doesn’t come from a faraway forest, but from a farm just down the road?

Following the government’s announcement on mandatory reporting at the weekend, alliances representing over 200 organisations, plus 25 individual organisations representing health, farming, environment and animal welfare, are asking the government to ensure mandatory reporting goes beyond healthy sales to incorporate key health and sustainability criteria.

Following our Retailer and Manufacturer messaging guides, Eating Better have been gearing up to develop our messaging guide focused on supporting better engagement with producers. As part of our Changing the Narrative project, we hosted an event, ‘Farming and dietary change: building common ground’, split over two days. These talks, farm tours and workshops were for the Eating Better alliance and beyond, helping to  bridge the gap between NGOs, funders, researchers, civil servants and farmers.

The UK is eating less meat—on average. Since 2000, national meat consumption has fallen by over 17%, and the typical Brit now eats around one kebab’s worth less meat each week than they did two decades ago. But dig a little deeper, and a different picture emerges. Young men aged 16–24 are bucking the trend.

Eating Better launches a comprehensive definition of industrial livestock production and makes the case for change across the UK food system.

We are delighted to welcome three new members to the Eating Better alliance. They bring experience from their work in nutrition and health, community and social justice and sustainability within the hospitality sector.

Tropical forests are crucial to life on Earth, helping to provide the conditions for life to thrive on our planet. These biodiverse ecosystems provide us with a range of benefits, or ecosystem services, that range from sequestering carbon and climate regulation to air and water purification, from disease prevention to the provision of shelter, food and medicine. Not to mention the benefits we receive in terms of culture, awe and inspiration.