Veg Cities launched in June 2018, following pilots in Cardiff, Birmingham and Brighton & Hove. There are now 15 Veg Cities, we asked Project Co-ordinator and Eating Better Trustee – Sofia Parente to tell us more, this is what she had to say.
We recently organised a visit to Romshed Farm in Kent. The visit was arranged for campaigners, researchers and policymakers to see in practice a Pasture for Life certified farm. In this article Sara Gregson from Pasture For Life explains the benefits of this form of farming.
That was the question posed by a recent meeting of the Food Ethics Council’s Business Forum with keynote presentations from Eating Better’s Sue Dibb.
Eating Better's Sue Dibb sets out the case for agricultural policy reform to support healthy and sustainable diets.
We Brits love convenience and nothing is more convenient than a ready meal. Our latest survey of ready meals in the top UK supermarkets shows that they aren’t serving the demand for healthier plant-based options, and the meat used as an ingredient in ready meals is falling short on animal welfare and provenance.
Eating Better alliance supporter, Hubbub, follow up with a group of male gym goers in this video. They have been challenged to half the amount of meat in their diets by exploring more plant based protein sources. See how their get on with #MeatYourMatch!
The Eating Better alliance is pleased to announce that Simon Billing will take over as its new Executive Director.
Farmer, Neil Darwent from Free Range Dairy CIC explains how a ‘less and better’ approach to meat and dairy consumption impacts on farming livelihoods.
Eating Better is supporting World Meat Free Week, which runs from 11 to 17 June 2018.
Eating Better has welcomed a new RSPCA Assured campaign - ‘eat less, eat better’ to encourage people to eat less meat, fish, eggs and dairy from low welfare farms and only choose higher welfare labels.
We eat twice the amount of meat we need to, and only half the amount of vegetables that we are supposed to. We’re all aware that cutting down on meat and dairy would significantly help reduce greenhouse gases, and also improve our health, but the majority of us do not want to cut it out entirely.
In her new book, ‘More Veg, Less Meat,’ Rachel de Thample reveals we can reverse that statistic and pack our meals full of fresh plant-based ingredients.
In collaboration with Forum for the Future, Eating Better recently hosted a roundtable: Transforming The Way Livestock Are Fed which brought together organisations working to address this hidden part of the food system.
Eating Better has made it’s submission to the DEFRA Health and Harmony future farm policy consultation.