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Case Studies
Taking the first steps to helping everyone eat a healthier and more sustainable diet
31 March 2022
Sainsbury’s has taken the first steps toward embedding a sustainable diets strategy across the business. The food retailer’s ‘Helping Everyone Eat Better’ brand commitment is focused on supporting healthier and more sustainable diets through a number of strategies.
Food Retail

Case Studies
Tackling the sustainability of the average shopping basket
31 March 2022
Initially developed with Tesco, WWF is now working with five UK supermarkets to halve the environmental impact of UK baskets by 2030, using the WWF Basket metric to track progress.
Food Retail

Case Studies
Investing in price to make plant-based food more accessible
31 March 2022
The Co-op is encouraging its customers to reduce meat consumption and eat more plants by pricing plant-based foods competitively against meat products. The retailer is doing this as part of its Climate Plan and Count Us In programme.
Food Retail

Case Studies
Labelling method of production on meat products
31 March 2022
Eating Better’s public attitudes survey found almost three-quarters of the UK public would like to do more to support farmers that have high animal welfare and environmental standards.
Food Retail

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
Climate-friendly dietary guidelines
30 March 2022
Denmark is one of only a few countries to have introduced dietar y guidelines that focus on both population health and that of the planet. Recognising that citizens were eating too much meat, the Danish Government drew up a new food policy
Government

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

Case Studies
A integrated food and farming strategy
24 March 2022
A better food environment needs a more holistic, inclusive approach to policy making. The City of São Paulo has a programme called ‘Ligue os Pontos’ or “Connect the dots,” recognising that an integrated food and farming policy supports rural economies, while supplying the city with fresh, organic produce.
Government

News
Made in Hackney joins Eating Better
23 March 2022
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.

Reports
UK’s four biggest supermarkets heavily promoting cheap meat to boost sales
21 March 2022
A new study shows retailers are failing on climate commitments by encouraging customers to buy more meat, which is bad for our health and the planet.

News
Supermarkets join civil society, producers, councils, health campaigners and academics to call for new food legislation
1 March 2022
Tesco, Sainsbury's, Co-op, Aldi, M&S, Youngs and Greggs are among food businesses supporting the call for new, primary legislation to tackle the impact of our food system on climate, nature and health.

News
Animal Health and Welfare Pathway: a step in the right direction
25 February 2022
Defra has published its priorities for the Animal Health and Welfare Pathway, aimed at managing disease, improving the lives of all farmed animals and supporting farmers, financially, to make the transition to higher welfare.

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
One Planet Plate: putting more sustainable choices on restaurant menus
21 February 2022
The Sustainable Restaurant Association (SRA) has launched the ‘One Planet Plate’ campaign with backing from a host of famous chefs including Raymond Blanc, Asma Khan and Thomasina Miers.

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

News
Producing, serving and buying better at the Oxford farming conferences
18 January 2022
Eating Better’s new year began with a panel and screening event at The Oxford Real Farming Conference (ORFC) 2022, which was moved online due to Omicron cases rising steeply.

News
Hubbub & M&S collaborate to spark more sustainable eating
7 January 2022
M&S and Hubbub have launched Sparking Change: The Challenge to support M&S customers to live healthier, more sustainable lives. This builds on the impact and learning from a pilot of the campaign we ran last year.

News
World Soil Day: Healthy soils are the life force of a thriving farm business
3 December 2021
Healthy soils are the life force of a thriving farm business. Yet despite its ubiquitous presence on every farm across the UK, our soil is being destroyed 10 times faster than it’s being created...
Producers

Films
Buying Better: how shopping and eating sustainably can help tackle climate change and nature loss
25 November 2021
Agriculture is a huge contributor to the climate and nature crises. According to WWF UK, 30% of human-made greenhouse gas emissions are caused by food production and 60% of global nature loss is caused by the food system.
Food Retail

News
Resistance and Responsibility: antibiotic use in supermarket supply chains
24 November 2021
As Campaign Manager at the Alliance to Save our Antibiotics, I’ve been assessing UK supermarket’s antibiotics policies since 2017. Over this time I have seen a shift toward more robust antibiotic policies.
Food Retail

News
Living with Cows in a Net Zero Future
17 November 2021
Eating Better took part in an event during Nourish Scotland’s “Recipes for Resilience” at COP26 called “Living with Cows in a Net Zero Future”.
Producers

News
Table talk: Eating Better reflects on food matters at COP26 and beyond
17 November 2021
Eating Better went to Glasgow, primarily, to support our alliance member, Nourish Scotland’s Recipes for Resilience programme.
Government

News
The Glasgow Food and Climate Declaration presented at COP26
11 November 2021
Eating Better is a supporter of the Glasgow Food and Climate Declaration and attended the official presentation at Glasgow City Chambers on COP26 Nature Day.
Government