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Five essential skills for collaboration
24 May 2023
Eating Better together with Healthy Food Healthy Planet hosted a panel at the international Extinction or Regeneration conference with representatives from Italy, Spain, Poland to hear experiences of civil society collaboration across Europe.
Nurturing food system collaboration across Europe
18 May 2023
Ahead of the international Extinction or Regeneration conference, to which Eating Better was a partner, we invited representatives from 7 European countries to share and learn from each other, nurture relationships and explore successes and challenges.
Reducing waste: Food, land and water
26 April 2023
Stop Food Waste Day aims to highlight how valuable food is and how reducing waste can save money, time and the environment. The UK alone produces around 6.6 million tonnes of waste a year just at the household level, accounting for 25 million tonnes of CO2 emissions - 5.4% of the UK’s overall emissions.
The Woodland Trust joins the Eating Better alliance
24 April 2023
We are delighted to announce that The Woodland Trust is joining the Eating Better alliance.
Prioritising food justice
27 March 2023
At Eating Better, we are reflecting on what food justice looks like to us. We are starting to critically examine the role we play in transformation towards sustainable, healthy, just food systems.
Pete Iannetta joins us to talk the role of pulses in health and sustainable food systems
24 January 2023
It’s World Pulse Day next month, which is why in the lead up to it I am supporting Eating Better’s, Anything Is 'Pulse-able’ campaign which highlights the power of pulses. It’s World Pulses Day and, “so what?” many might say. It seems that every day brings another ‘something day’, many with associated marketing and sales spin. I suspect consumers may be becoming immune and fatigued by these special ‘days’, and I can empathise strongly with that stance. All that said, please believe me when I say, World Pulses Day is different. The first indicator of this should be when you ask yourself, and you should: who established World Pulses Day, and why?
How one social enterprise is supporting their community's approach to healthy eating
23 January 2023
Bread n Butter is a Barnet-based social enterprise that teaches the basic life skills of cooking and sustainable, healthy, independent living. We spoke to them about how the cost of living crisis and the COVID-19 pandemic have changed their approach to working in their community and the positive impact that healthy eating can have.
Anything is Pulse-able, even for babies and young children
14 January 2023
Eating Better alliance member First Steps Nutrition Trust shows how pulses are great first foods for infants from 6 months.
Anything is Pulse-able
12 January 2023
New campaign from Eating Better aims to show how eating pulses can save you money and improve your health
Building a better local food economy
22 November 2022
‘Producing, Buying and Serving Better’ is the latest film by Eating Better, highlighting the exemplary work taking place in Scotland. This is an inspirational story that can help other local authorities, producers and retailers see the potential of local food systems.
Government Producers Food Retail
Recipes for Success
14 November 2022
Eating Better launches a new guide to strengthening civil society collaboration, working towards healthy and sustainable dietary change based on its 9 years experience and insights from across alliances in other European countries.
Every Mouthful Counts
13 November 2022
Eating Better alliance member Sustain publishes new report on how UK councils are tackling the climate and nature emergency through food.
Manchester is Green: The Challenge
17 October 2022
How Hubbub used football as a hook to inspire fans to eat less meat
Producing and serving better dairy: Mossgiel and BaxterStorey
1 August 2022
Mossgiel Organic in Ayrshire is the model of better dairy production. It’s transitioned from an intensive system to one which is certified by Eating Better member, Pasture for Life and SOPA (Scottish Organic Producers Association), while working closely with another alliance member, The Soil Association. Farming in tandem with nature with fewer animals and inputs, as called for in our Better by Half roadmap, the herd of 45 Ayrshire cows are milked once a day and the calves stay with their mums, being weaned at 4 months, when they start eating grass and herbal leys. The focus is on the highest standards of animal welfare, boosting biodiversity and producing a premium product, which is in high demand.
Eating Better: Embedding sustainable food education in the curriculum
6 July 2022
The spotlight is on school food this week, as the annual LACA show and forum takes place in Birmingham. The theme of this year’s event by catering leaders across the school sector, or “The School Food People” as LACA likes to be known as, is “Get back on track” with keynote speakers and panel discussions on how to make school food healthier and more sustainable, at a time when budgets are being squeezed and public sector caterers are facing further challenges from rising food costs, supply chain issues and staff shortages.
The Food Strategy: falling short on action
21 June 2022
Ensuring everyone has access to a healthy diet that doesn’t cost the earth is a critical priority. The Food Strategy falls desperately short on effective, evidence-based measures to achieve this.
Cost and choice are key to sustainable eating finds 2022 public poll from Eating Better
17 June 2022
Eating Better regularly conducts public attitude surveys to take the temperature of where people are on the journey to shifting to sustainable diets with less meat and dairy and more plant-based foods. We examine what the trends are and what the barriers are to change. This year’s analysis also took a deep dive into food-to-go to find out what’s happening in that sector and if sandwiches, a British staple, are still popular.
Comments from across the Eating Better alliance in response to the government’s Food Strategy for England.
14 June 2022
The government has published its first food strategy in 75 years, in response to the independent review by its lead food adviser, Henry Dimbleby. Although the government has accepted some of the review’s recommendations, there is still a lot missing from the document, in particular the lack of acknowledgement on the need to reduce meat production and consumption to tackle the climate, nature and health crises.
Kids Kitchen joins Eating Better
26 May 2022
Eating Better’s newest member is Kids Kitchen, a social enterprise building health and community from running scratch cooking sessions, to help families with under 5s explore and enjoy sustainable eating.
Bite Back joins Eating Better
25 April 2022
The youth-led food campaigning charity, Bite Back has joined Eating Better. Founded by Jamie Oliver, the charity puts young people at the heart of changing our food systems.
Earth Day: protecting the planet, nature and our own health with better food systems
22 April 2022
How many people know that even if we ended fossil fuel use tomorrow, without making significant changes to our global food system, we would still be heading towards catastrophic levels of warming, far beyond 1.5 degrees?
Made in Hackney joins Eating Better
23 March 2022
Plant-based cookery school, Made in Hackney has joined Eating Better, bringing a wealth of experience and expertise of community-led, scratch cooking, using local, seasonal and sustainable fruit and veg.
Eating Better at COP26 Glasgow
8 November 2021
Eating Better was in Glasgow for the first week of COP26, taking part in the Recipes for Resilience series of events hosted by alliance member, Nourish Scotland.
Eat: Festivals joins Eating Better
22 September 2021
‘Good stuff happens after a great meal’ is the motto of our newest member to the Eating Better alliance, eat:Festivals, a not-for-profit social enterprise, which operates predominantly in the South West of England.