Eating Better

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...

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.

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.

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”.

Eating Better went to Glasgow, primarily, to support our alliance member, Nourish Scotland’s Recipes for Resilience programme.

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.

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.

Looking at this year’s achievements, including progress against our Better by Half roadmap and the content of the National Food Strategy published in July, it feels as if we’ve turned a corner...

The second installment in our trilogy of brand films explores how local authorities can address the climate and nature emergencies and improve public health by promoting sustainable diets through the food they serve.

Local diets have global impacts. We have developed a new guide and film to support local authorities to serve and source healthier, more sustainable meals.

‘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.

‘Producing Better’ is the first in our trilogy of Eating Better films which aim to bring our “Better by Half” roadmap to life, showcasing the businesses and organisations that are putting sustainability at the heart of their operations...

Forward Food is the Humane Society International’s plant-based programme, working with major food service and universities to put more plants on plates.

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.

The latest Broken Plate Report, the third in the series, from The Food Foundation shows the state of our current food system and the huge challenges we face in ensuring that everyone in the UK can afford and access a healthy and sustainable diet.

Our latest ready meals snapshot reveals that plant-based meals are the fastest growing category, up by 92% since our first survey in 2018.

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 member organisation Feedback has just published their Meat and Climate Supermarket Scorecard for 2021, ranking the top ten UK retailers on their work to address the climate crisis by reducing the environmental impact of the meat and dairy they sell.

The Veg Facts 2021 report from Peas Please continues to show both adults and children are not consuming enough veg to meet the Government’s Eatwell Guide recommendations, with 29% of 5-10 year olds eating less than a portion of veg a day.

The results from our latest survey with Public Sector Catering show the sector’s continued progress towards serving less meat in public sector meals.

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

Hodmedods leads the way on getting more home-grown pulses into British kitchens.

During my research into intensive chicken farming across Herefordshire and Shropshire I encountered many modern poultry units over the last few years. And as I have walked close to the massive metal clad ‘sheds’, each of which stretches over 100m, one question has kept nagging at me: is this actually farming?

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.