Food Service

Food Service

By 2030 restaurants, caterers and food-to-go businesses will:

Increase the proportion of plant-based options on their menus, with meals based on plant foods as the default option.
All meat and dairy products sourced from better production systems.;
Have meat and dairy reduction targets which are measured and reported on.
Support professional training of chefs in healthy and sustainable food, including plant-based cooking and sourcing better meat.

Food Service actions to get us there

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’

Latest in Food Service

See all: Food Service

Making plant dishes appealing

By making plant-based dishes sound just as appealing as meat ones, food service can nudge diners towards more sustainable choices when eating out.

Putting more plants on menus

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.

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

Empowering chefs to make plant-based the star of the plate

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.”

Developing a sustainable food policy

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.

Serving Better: every meal counts in a climate and nature emergency

18 October 2021

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.

Governments Food Service

Making progress: less meat and more plants in public sector meals.

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

Serving better: better menus make better choices

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.

Serving Better: More plants, 'less and better' meat at Winchester University

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.

Serving Better: every meal counts in a climate emergency

19 October 2021

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.

Better By Half Roadmap

Retailers and manufacturers

Financial institutions and investors

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