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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
Government Producers
News
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.
Government
News
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.
Producers
News
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
Food Service
News
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.
Reports
Serving better: better menus make better choices
6 May 2022
Changes to menu design and language can be a low cost and effective way to encourage more sustainable diets with less meat and dairy and more plants.
Food Service
Films
Serving Better: More plants, 'less and better' meat at Winchester University
5 May 2022
Eating Better has released a new “Serving Better” film to illustrate ways in which public sector catering can take steps to put more plant-based meals on menus and serve ‘less and better’ meat and dairy.
Food Service
News
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.
Food Service
News
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
News
World’s largest meat company JBS increases emissions by 51%
27 April 2022
To tackle climate change we urgently need to transition away from industrial livestock production
Producers
News
Bite Back joins Eating Better
25 April 2022
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.
News
Earth Day: protecting the planet, nature and our own health with better food systems
22 April 2022
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?
Government Producers
Case Studies
Sourcing “better” meat and local produce from British farms
13 April 2022
The menus at the Mexican inspired chain Wahaca, which has 13 sites across the UK, is now around 50% plant-based, while its sourcing policy focuses on “better” meat and local produce from the best of British farms
Food Service
Case Studies
Producing better dairy
7 April 2022
Certified by Pasture for Life, award winning, Organic dairy farm Mossgiel in Ayrshire is “working with nature, not against it.”
Producers
News
The hidden health impacts of industrial livestock systems
7 April 2022
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 ...
Food Retail Food Service
Case Studies
Tracking and reporting on sales of healthy and sustainable food
1 April 2022
The Plating Up Progress report from the Food Foundation tracks the progress of food retail and food service on setting and reporting on targets towards a healthy and sustainable food system. The dashboards can be used by policy makers, food businesses and investors.
Investors
Case Studies
Evaluating risks and opportunities in meat and dairy
1 April 2022
The FAIRR Initiative is a collaborative investor network of 250+ institutional investors with around $15tn in combined assets that has been engaging global food companies across the supply chain on a range of ESG issues since 2015.
Investors
Case Studies
Empowering chefs to make plant-based the star of the plate
31 March 2022
Inspired by customer demand for healthier, more sustainable food, Food Equilibrium (Food EQ) was born out of the BaxterStorey’s Chef Academy programme, and aims to empower and inspire chefs to make plants and grains the stars of the plate. For Food EQ “fresh ingredients + well trained chefs = great food.”
Food Service
Case Studies
Producing better meat
31 March 2022
Certified by Eating Better members the Soil Association and Pasture for Life, award winning Eversfield Organic in Devon is an example of a business putting the focus on “less and better” meat.
Producers
Case Studies
Harnessing more opportunities for plant production in the UK
31 March 2022
Award winning Hodmedods is a small but growing, independent UK business founded in 2021, which has harnessed the opportunity to produce and sell more beans and pulses.
Producers
Case Studies
Enforcing environmental standards through trade policy
31 March 2022
The EU’s trade policy is currently the best example of successfully enforcing standards of environmental protection, animal welfare and climate resilience in trade.
Government
Case Studies
Making vegetables and better meat more affordable
31 March 2022
Rose Vouchers are a local, charity led project that helps families on low incomes to buy a good variety of fresh fruit and vegetables at local markets.
Government
Case Studies
Mechanisms to ensure local planning decisions help nature
31 March 2022
Sheffield has declared a nature emergency and is working to ensure that local planning decisions help nature to recover.
Government
Case Studies
Serving ‘less and better’ school meals
31 March 2022
Mandeville Primary school in Hackney weaves food education into the curriculum, teaching children how to grow, cook and eat fresh food that’s healthy and sustainable. Lessons take place on site at Hackney School of Food, bringing together chefs, gardners and educators to support children and their families to learn to cook from scratch.
Government