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Fostering community and belonging through food in the LGBTQ+ community
21 February 2024
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.
Glasgow is ‘Full of Beans’ this World Pulses Day
10 February 2024
It’s no secret that we are batty about beans! This World Pulses Day we spoke to Glasgow Community Food Network to learn more about how their new campaign is bringing more pulses to Glasgow.
Celebrate Burns Night with vegetarian haggis
17 January 2024
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.
Insights from Oxford Real Farming Conference 2024
12 January 2024
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 appoint new Chair of Trustees
10 January 2024
Eating Better is pleased to announce the appointment of Julia Kirby-Smith as its new Chair of Trustees.
COP28: Work needed to turn words into action
21 December 2023
COP28 has concluded, leaving a trail of headlines in its wake. Join us as we delve deeper into these outcomes, unravelling the key decisions that will shape the future of global food systems.
Truth, lies and culture wars: The misinformation we face in pushing for a sustainable food system
20 December 2023
We are living in an information-saturated world where it is sometimes difficult to work out fact from fiction, and the powers that lie behind statements. Maddy Haughton-Boakes, Senior Campaigner at Eating Better alliance member Changing Markets Foundation, tells us about their recent research into misinformation about meat and dairy online.
Culturally inclusive healthy and sustainable diets
19 December 2023
The Diverse Nutrition Association advocates for the integration of cultural sensitivity into every facet of health research, as well as public and community health. To achieve this goal, they offer guidance and access to educational resources, such as the African and Caribbean Eatwell Guide.
Dongzhi delights: Celebrating Winter Solstice the Chinese way
5 December 2023
Winter Solstice marks the end of autumn and the start of winter, it is also known as the longest night of the year. This day is celebrated by many cultures from around the world, marking the occasion with traditional winter foods and participating in solstice rituals to prepare for the season ahead. In this blog, Florence Wong, a member of the Asian Leadership Collective, takes us through how Winter Solstice is celebrated in her home.
Food and farming at COP28: What to expect and alliance asks
1 December 2023
For the first time food, farming, land, and nature are due to take the spotlight during the UNFCCC COP, this year hosted from 30th November - 12th December in Dubai. While previous COPs have given a nod to our food systems, little has been produced in the way of agreements or commitments on healthy and sustainable food. This year's event however promises action. As COP28 kicks off, we take a look at what’s planned for food and farming and highlight which events to attend to get the dish on less and better meat and dairy.
Centring plants on the Christmas table
23 November 2023
Christmas is a time of celebration and indulgence, but plants can often be sidelined. We spoke to Annabelle Randles (known as The Flexitarian online) about her experience growing up in France and how she centres plants on her festive table.
Where do the political parties stand on food systems?
15 November 2023
With global events understandably taking over the news, you would be forgiven for not being completely up to date with where each of the UK’s political parties stand on food systems. We took a look at the Labour, Liberal Democrat and Conservative recent party conferences to assess the priorities.
Building the feast: ESEA community dining tradition
13 November 2023
As part of our ‘Season to taste’ campaign, we invited Jenny Lau, writer and community organiser, to talk about her regular potluck event at Hackney Chinese Community Services and the celebration of culture and food that it represents.
Festive cooking for Diwali
11 November 2023
Diwali or Deepavali is one of the most widely celebrated festivals in India and for the Indian diaspora around the world. We invited chef Sareta Puri to prepare some of her favourite festive dishes with a plant-based twist.
Dumpling soup: an Eastern European holiday classic
9 November 2023
We invited Alissa Timoshkina, a cookery teacher, food writer and co-founder of the #CookForUKRAINE campaign to take us through the rich food traditions of Eastern Europe along with a recipe for a delicious plant-based dumpling soup.
Masala chai and its cultural significance in India
7 November 2023
India's rich and diverse cultural tapestry is intricately woven with flavours and aromas that captivate the senses. Among the many treasures in Indian cuisine, one beverage stands out for its widespread popularity and deep-rooted cultural significance: masala chai. In this blog, we have invited Amala Chai to delve into the enchanting world of masala chai and explore its profound connection to Indian culture.
Celebrating Christmas in a Nigerian household: the magic of party Jollof rice
2 November 2023
To kick off our 'Season to taste' campaign we invited chef Tomi Makanjuola, better known as The Vegan Nigerian, to share one of her favourite nostalgic holiday dishes with us. Jollof is a staple rice dish that is culturally significant to many countries across West Africa. It is a versatile and heartwarming dish that brings communities together.
Season to taste: a joyful holiday campaign
1 November 2023
The holidays is a cheerful time of gathering for friends, family and communities, it is a time where people come together and share traditions, songs, ceremonies and most importantly food!
Government buying standards for school meals need to focus on health and sustainability
16 October 2023
Georgie Branch, Healthy Zones Programme Manager at Eating Better alliance member School Food Matters, explains how schools working with the charity have embraced less and better meat, and how government school food standards need to be improved.
Processed meat causes cancer, so why are we serving it in hospitals?
4 October 2023
‘It’s time to act on processed meat’ explores the health impacts of processed meat and calls on health organisations and public sector caterers to reduce the amount of processed meat on menus. Dr Shireen Kassam, Consultant Haematologist and Director of Plant-Based Health Professionals UK sets out the need for hospitals to stop serving processed meat.
Why avoiding processed meat can help your PCOS
28 September 2023
September is PCOS Awareness Month. Rohini Bajekal brings together her personal and professional experiences, as a nutritionist, cookery teacher at Eating Better alliance member Made in Hackney, and co-author of Living PCOS Free: How to Regain Your Hormonal Health with Polycystic Ovary Syndrome, to tell us about how replacing processed meat with whole food sources of plant protein can affect Polycystic Ovary Syndrome (PCOS).
Processed meat and health of young children
26 September 2023
Our recent report ‘It’s time to act on processed meat’ highlights the need to reduce processed meat for our health and the planet. Processed meat intake in infants and children is particularly concerning due to the high level of salt. We spoke to Eating Better alliance member First Steps Nutrition Trust about processed meat and young children’s health.
Government Food Retail Food Service
Eating Better appoint new Executive Director
18 September 2023
Eating Better is pleased to announce the appointment of Sarah Wakefield as its new Executive Director.
Practical food education for health professionals
8 September 2023
According to a study published in the British Medical Journal Nutrition, Prevention & Health, most medical professionals receive less than two hours of nutrition education during their entire training. Lauren Rathbone, registered dietitian, tells us how Best Food Forward, an initiative by The School of Artisan Food is filling this gap by offering a practical, enjoyable and unique learning environment to upskill health and medical professionals in food and health.