Eating Better

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.

Change needs to happen. If we continue with our current status quo and food system, then we can say goodbye to healthy food, clean air and water, and the seasons as we know them. With the weight of this pressure resting on our shoulders, for good reason many of us working on changing the food system in whatever form, are worried about getting it wrong. Fear of failure is a huge barrier to change, and reframing our approach might be an effective way to get a rare school of thought adopted more broadly; that change is possible. As the late David Graeber said, “The ultimate hidden truth of the world is that it is something that we make, and could just as easily make differently”.

Roshni Shah from Sustain and Idman Abdurahaman from Eating Better reflect on the content and learnings from our second workshop, and share resources to support further research.

A recent Telegraph article claims that young people are turning away from plant-based diets and rejecting the push to eat less meat using findings from our Public Attitudes Survey 2024. But is that really what’s happening?

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.

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.

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.

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

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.

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.

Eating Better is pleased to announce the appointment of Julia Kirby-Smith as its new Chair of Trustees.