Eating Better

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.

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.

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.

We are delighted to announce that The Woodland Trust is joining the Eating Better alliance.

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. 

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?

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.

Eating Better alliance member First Steps Nutrition Trust shows how pulses are great first foods for infants from 6 months.

New campaign from Eating Better aims to show how eating pulses can save you money and improve your health

Eating Better alliance member Sustain publishes new report on how UK councils are tackling the climate and nature emergency through food.

How Hubbub used football as a hook to inspire fans to eat less meat  

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.

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.

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.

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.

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.

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?  

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 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.

‘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.

The National Food Strategy outlines a comprehensive plan to get us all eating better over the next decade, from a salt and sugar tax on processed foods to better support for farmers to move to more sustainable models, and teaching school children about food and how to cook.

Eating Better is delighted to welcome The Wildlife Trusts as its newest supporter, bringing a new voice to our campaign and proving that eating “less and better” is good for nature and climate.

Eating Better Trustee Duncan Williamson and founder at Nourishing Food Systems looks at the connections between nutrition and nature for our mental wellbeing.

As we emerge from the pandemic, it’s time to hit reset - we can’t go back to business-as-usual. We need to take action to fix the climate and nature emergency, but we can’t do this without tackling food.