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Five essential skills for collaboration
24 May 2023
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.
Nurturing food system collaboration across Europe
18 May 2023
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.
Plant and Share Month 2023
7 May 2023
Plant and Share Month has become a much-loved staple of the springtime calendar running from 22nd April to 20th May 2023. The campaign, run by Eating Better alliance member Soil Association’s Food for Life programme, grew from a desire to make growing plants and food accessible and easy to learn about, bringing together communities up and down the country to grow together. During a cost of living crisis that has seen supplies of fruit and vegetables dwindle in the supermarkets and the cost of meat and dairy rising, growing your own herbs, salads and vegetables can be a great way of eating healthily and sustainably.
Reducing waste: Food, land and water
26 April 2023
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.
The Woodland Trust joins the Eating Better alliance
24 April 2023
We are delighted to announce that The Woodland Trust is joining the Eating Better alliance.
Prioritising food justice
27 March 2023
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.
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
Pete Iannetta joins us to talk the role of pulses in health and sustainable food systems
24 January 2023
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?
How one social enterprise is supporting their community's approach to healthy eating
23 January 2023
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.
Anything is Pulse-able, even for babies and young children
14 January 2023
Eating Better alliance member First Steps Nutrition Trust shows how pulses are great first foods for infants from 6 months.
Anything is Pulse-able
12 January 2023
New campaign from Eating Better aims to show how eating pulses can save you money and improve your health
Every Mouthful Counts
13 November 2022
Eating Better alliance member Sustain publishes new report on how UK councils are tackling the climate and nature emergency through food.
World-class speakers for major food systems event announced
7 November 2022
Ecologist and author, Carl Safina; scholar and activist, Dr Vandana Shiva; Director at the Centre for Food Policy, City, University of London, Professor Corinna Hawkes; writer, activist and academic, Professor Raj Patel; and UN Special Rapporteur on extreme poverty and human rights, Professor Olivier De Schutter, among top speakers announced.
Manchester is Green: The Challenge
17 October 2022
How Hubbub used football as a hook to inspire fans to eat less meat
“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
The Food Strategy: falling short on action
21 June 2022
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.
Cost and choice are key to sustainable eating finds 2022 public poll from Eating Better
17 June 2022
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.
New study: EU can cut its methane emissions by over a third with measures in agriculture
16 June 2022
As the UK’s civil society was coming to terms with the lack of ambition of its government’s National Food Strategy, which according to the Committee for Climate Change “will do precious little to tackle emissions from agriculture which is now one of the most serious contributors to climate change”, alliance member Changing Markets launched a new study looking at how much different measures can contribute to methane reductions in agriculture. The study confirms that policies promoting healthier diets could lead to the biggest methane cuts in the EU. Blog for Eating Better by Nusa Urbancic, Campaigns Director at the Changing Markets Foundation
Comments from across the Eating Better alliance in response to the government’s Food Strategy for England.
14 June 2022
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.
Nature Friendly Farming Week: celebrating nature-friendly farming across the UK
26 May 2022
The Nature Friendly Farming Network’s (NFFN) first annual Nature Friendly Farming Week (16-20 May) celebrated nature-friendly farming for five full days, where nature-friendly farmers took part in daily themes to share their experiences online using the daily hashtags.
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
Kids Kitchen joins Eating Better
26 May 2022
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.
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.
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