Eating Better

“I’m truly sorry man’s dominion has broken nature’s social union.” Robert Burns, from the poem “To a Mouse” (on turning up her nest with a plough) Living and working as a farmer at Mossgiel farm in East Ayrshire in the late 1700’s, Scotland’s Bard, Robert Burns, captured in this simple line from his poem, “To a Mouse,” our connection with nature and our ability, with destructive practices, to break that union. Today Mossgiel Organic farm is a very different place, an inspiring model of better dairy production, where nature is being restored.

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.

Changes to menu design and language can be a low cost and effective way to encourage more sustainable diets with less meat and dairy and more plants.

Eating Better has released a new “Serving Better” film to illustrate ways in which public sector catering can take steps to put more plant-based meals on menus and serve ‘less and better’ meat and dairy.

Momentum is building behind meat reduction across the public sector and support for the PSC100 initiative, launched two years ago, to reduce meat and dairy consumption by 20%. More and more chefs are being trained to develop exciting plant-based dishes for the public sector and to adapt dishes with “less and better” meat. 

The menus at the Mexican inspired chain Wahaca, which has 13 sites across the UK, is now around 50% plant-based, while its sourcing policy focuses on “better” meat and local produce from the best of British farms

Inspired by customer demand for healthier, more sustainable food, Food Equilibrium (Food EQ) was born out of the BaxterStorey’s Chef Academy programme, and aims to empower and inspire chefs to make plants and grains the stars of the plate. For Food EQ “fresh ingredients + well trained chefs = great food.”

Mandeville Primary school in Hackney weaves food education into the curriculum, teaching children how to grow, cook and eat fresh food that’s healthy and sustainable. Lessons take place on site at Hackney School of Food, bringing together chefs, gardners and educators to support children and their families to learn to cook from scratch.

Leeds City Council is normalising sustainable diets through public procurement and helping schools lower the carbon footprint of the meals they serve through a range of measures.

With restaurants across the UK, Wagamama is helping people eat more plants by broadening its menu to make plant-rich dishes as tasty and accessible as possible. 

By making plant-based dishes sound just as appealing as meat ones, food service can nudge diners towards more sustainable choices when eating out.   

The University of Winchester developed its sustainable food policy, LIFE (local, independent, fair and ethical) in 2010, to ensure that provenance and ethical standards were a driving factor for food purchasing.

The second installment in our trilogy of brand films explores how local authorities can address the climate and nature emergencies and improve public health by promoting sustainable diets through the food they serve.

Local diets have global impacts. We have developed a new guide and film to support local authorities to serve and source healthier, more sustainable meals.