Eating Better announces Simon Billing as new Executive Director

By : Eating Better
Jun 15, 2018
Category :General 

The Eating Better alliance is pleased to announce that Simon Billing will take over as its new Executive Director. He will lead the alliance into its next phase to shift the nation’s eating habits to be healthy and sustainable. Simon will take up the appointment in July as Sue Dibb who has led Eating Better since its launch in 2013 will be retiring this summer.

Simon will join Eating Better from supporting organisation, Forum for the Future where he has successfully led Protein Challenge 2040. The first international coalition bringing together experts from the animal, plant and alternative protein industries with the aim of transforming how we produce and consume protein within environmental limits.

Simon Billing, has said:

‘I am really excited to join Eating Better at such a momentous time. The rise of flexitarianism, new retail launches every week, new research from leading universities and exciting innovation on protein alternatives all provide unique opportunities to make progress.’

‘I believe that the UK is one of the most dynamic and exciting places on the planet for this discussion right now and Eating Better has been central to this. However, there is a lot of work to do to see a mainstream change in diets that are better for people and the planet. I look forward to working with influential alliance supporters and partners and committed staff.’

Clare Oxborrow, Chair of Eating Better, has said: 

‘As Eating Better celebrates its 5th birthday this July, we’re delighted to welcome the vision, expertise and enthusiasm that Simon will bring to the alliance. Over the last five years Eating Better has helped drive the huge increase in people’s interest in eating less and better meat for their health and the health of the planet.’

‘Flexitarianism is now a major trend which food businesses are responding to. We look forward to working with Simon, our growing number of alliance supporters and partners to transform the way we eat for the future.’

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