A new resource from Eating Better considers the health impacts of processed meat and highlights the need for public sector caterers and health organisations to focus efforts on reducing processed meat consumption in the UK.

Eating Better is pleased to announce the appointment of Sarah Wakefield as its new Executive Director.

According to a study published in the British Medical Journal Nutrition, Prevention & Health, most medical professionals receive less than two hours of nutrition education during their entire training. Lauren Rathbone, registered dietitian, tells us how Best Food Forward, an initiative by The School of Artisan Food is filling this gap by offering a practical, enjoyable and unique learning environment to upskill health and medical professionals in food and health.