Eating Better

We are excited to release the updated Better by Half Roadmap, Eating Better’s guide for achieving nutritious, healthy and sustainable diets across the UK, with a focus on less and better meat and dairy. This revision builds on its creation in 2019. It is a reflection of our shared objectives as an alliance, formed through collaboration between our 68 member organisations.

Eating Better’s Better by Half roadmap calls for producers to maximise UK-based plant production in a sustainable way. Key to this is paying growers fairly and embedding accessibility across the business. We spoke to Sean Ruffell, Managing Director of Organic North in Manchester, about how they are supporting farmers and supplying organic produce to businesses across the UK.

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.

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.

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.

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

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. 

A new campaign from the Soil Association exposes the use of highly hazardous pesticides in supermarket soy supply chains for chicken feed.

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 ...

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.

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 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.

Major public sector catering associations have announced that they will work towards a 20% reduction in meat served.

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.

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?

Today the Sustainable Restaurant Association (SRA) launches Foodprint, a programme to support restaurants and the wider foodservice sector to track and reduce the planet-warming greenhouse gas emissions from the food they serve.

As awareness increases about the need to eat less and better meat and dairy chefs have been increasingly looked to as trends setters.

In this article we catch up with Eating Better alliance partner Hubbub to find out the impact of ‘Meat Your Match.’

Sustainable diet roadmap for the food service industry.

The Feed Behind Our Food report from Forum for the Future's Protein Challenge 2040 shows why retailers and foodservice need to care about what livestock is fed.