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Better by Half roadmap

The Eating Better alliance is working to stimulate a 50% reduction in meat and dairy consumption in the UK by 2030, and for a transition to ‘better’ meat and dairy as standard. This will be better for the environment, our health, for land use, animal welfare and social justice.

Better by Half: A roadmap to less and better meat and dairy provides 24 actions to be taken across 5 sectors to create an enabling environment to drive the necessary transformation in eating habits.

Click into the sectors below to find out more and see where these actions are already taking place.

Deliver a cross-departmental food and farming strategy Sustainable and healthy dietary guidelines underpin all policy development Normalise sustainable diets through public procurement Mainstream progress in school food Rebalance agricultural policy towards plant production and better meat and dairy Develop an integrated land-use plan Local authorities improve access to fruit and vegetables Make vegetables and better meat affordable Assess future trade deals for their impact on human health and the environment

Harness opportunities for more plant production Switch to better meat and dairy production Harness the profitability of environmental services

Label origin and method of production for all meat and dairy Encourage sales of plant foods Set targets for more plants in the basket and evaluate progress Embed a sustainable diets strategy across the business Develop a sourcing policy that delivers ‘better’

Put more plants on plates and menus Make plant dishes appealing Set targets for more plants and less and better meat and evaluate progress Provide exciting plant-based training and development for chefs Develop a sourcing policy that delivers ‘better’

Evaluate risks and opportunities of companies in meat and dairy production and sales Engage to promote healthy and sustainable production

Roadmap in Action

Producing pasture-fed beef and dairy in North Wales

The way we farm is key to building and maintaining healthy and sustainable food systems in the UK. We spoke to Huw Foulkes of Pentrefelin about his farm in North Wales about how he is supplying pasture-fed meat and dairy to his local community.

Sourcing “better” meat and local produce from British farms

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

Producing better dairy

Certified by Pasture for Life, award winning, Organic dairy farm Mossgiel in Ayrshire is “working with nature, not against it.”

Tracking and reporting on sales of healthy and sustainable food

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.

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