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Are we being fed on a diet of greenwash?
23 March 2023
Maddy Haughton- Boakes, Campaigns Advisor at the Changing Markets Foundation introduces their new report ‘Feeding us Greenwash’, which lifts the green veil and highlights the extent of greenwashing by food companies and how consumers respond to these environmental claims.
Government Producers Food Retail Food Service

News
“Sandwiches Unwrapped” Survey and public poll 2022
22 June 2022
Food service and food retail greatly influence how we shop and what we eat and holding them to account is key to shifting the dial to get us all eating better. Using the sandwich sector as a proxy, Eating Better tracked and benchmarked retailer commitment to sustainable eating by examining changes in their sandwich offer. Our new report “Sandwiches Unwrapped 2022” looks at changes in vegetarian and plant-based sandwich ranges against meat-based ones.
Food Retail Food Service

Reports
Eating Better Sandwich Survey 2022
22 June 2022
Food service and food retail greatly influence how we shop and what we eat and holding them to account is key to shifting the dial to get us all eating better. Eating Better’s new report “Sandwiches Unwrapped 2022” looks at changes in vegetarian and plant-based sandwich ranges against meat-based ones, using the sandwich sector as a proxy to track and benchmark retailer commitment to sustainable eating. The analysis shows the sandwich aisle is still too meaty and plant-based too pricey.
Food Retail Food Service

News
PSC Plant Based week panel discussion - a summary
26 May 2022
At the start of the panel discussion on plant-based catering in the public sector, a poll of the 150+ attendees found that 69% think there is still a need to broaden the understanding amongst caterers as to the health and wider benefits of plant-based eating
Food Service

Reports
Serving better: better menus make better choices
6 May 2022
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.
Food Service

Films
Serving Better: More plants, 'less and better' meat at Winchester University
5 May 2022
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.
Food Service

News
Serving Better - Compassion in Catering at University of Winchester
3 May 2022
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.
Food Service

News
Supermarkets must take action to reduce pesticide harms in their soy supply chains
27 April 2022
A new campaign from the Soil Association exposes the use of highly hazardous pesticides in supermarket soy supply chains for chicken feed.
Food Retail Food Service

Case Studies
Sourcing “better” meat and local produce from British farms
13 April 2022
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
Food Service

News
The hidden health impacts of industrial livestock systems
7 April 2022
A new report, released today on World Health Day, by World Animal Protection and Tasting the Future, has laid bare the most damaging human health impacts linked to factory farming, and how these will only get worse as the demand for cheap meat continues to grow ...
Food Retail Food Service

Case Studies
Empowering chefs to make plant-based the star of the plate
31 March 2022
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.”
Food Service

Case Studies
Putting more plants on menus
30 March 2022
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.
Food Service

Case Studies
Making plant dishes appealing
30 March 2022
By making plant-based dishes sound just as appealing as meat ones, food service can nudge diners towards more sustainable choices when eating out.
Food Service

Case Studies
Developing a sustainable food policy
24 March 2022
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.
Food Service

Reports
Eating Better alliance mobilises campaigners to call for sustainable school meals
24 February 2022
Our Better By Half roadmap calls for sustainable food to be normalised in schools, hospitals, care homes and other public institutions, but convincing councils to improve procurement and shift to sustainable menus, requires effective lobbying and co-ordinated local action to put pressure on policymakers and procurement managers to make the necessary changes.
Food Service

News
World Pulses Day: Putting more pulses on catering menus
9 February 2022
Jenny Chandler, self professed pulse addict, author of Pulse and Super Pulses, European Special Ambassador for the International Year of Pulses 2016 and chef for the HSI Forward Food Programme looks at the potential of putting more pulses on catering menus.
Food Service

Films
Serving Better: every meal counts in a climate emergency
19 October 2021
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.
Food Service

Reports
Serving Better: every meal counts in a climate and nature emergency
18 October 2021
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.
Government Food Service

News
Forward Food Virtual Culinary Training
20 July 2021
Forward Food is the Humane Society International’s plant-based programme, working with major food service and universities to put more plants on plates.
Food Service

Reports
Making progress: less meat and more plants in public sector meals.
14 May 2021
The results from our latest survey with Public Sector Catering show the sector’s continued progress towards serving less meat in public sector meals.
Food Service

News
Lessons from lockdown: eating better with #foodmadegood and the Sustainable Restaurant Association
12 April 2021
Food lovers across the UK have had a long time to contemplate their passion this last year. In one of the precious few positives to emerge from the pandemic, survey after survey shows our relationship with food has changed – for the better.
Food Service

News
Eating better in a public setting
31 March 2020
Major public sector catering associations have announced that they will work towards a 20% reduction in meat served.
Food Service

News
Make Food Kinder
25 February 2020
In this article Four Paws share how they are working with local authorities through their Make Food Kinder campaign to help people to eat better in public settings.
Food Service

News
Transforming culinary education for the future of protein
3 February 2020
How do you increase the knowledge and skills of chefs to equip them to create tasty, nutritious dishes with less and better meat and dairy?
Food Service