Action on sustainable diets

New report sets out roadmap for the food service industry.

9th Annual BioFuels Science and Sustainability Tour

Making animal feed fit for the future

The new The Feed Behind Our Food report from Forum for the Future's Protein Challenge 2040 shows why retailers and foodservice need to care about what livestock is fed.

Sammie by Steven Groves

Let's make more sustainable sandwich choices

In the UK we love sandwiches, they are a hugely popular lunch-time option. But a new study has found our choices have a staggering carbon footprint. What can be done?

The best of 2017

As the year draws to an end we’ve selected Eating Better’s Top Ten of 2017. Check out the campaigns, companies, and research that we are celebrating for championing less & better meat and encouraging more plant-based eating for our health and the health of our planet.

Out to Lunch

Where is my meat from?

By : Rob Percival
Oct 18, 2017

There is growing interest in less & better meat when eating outside of the home – but are children’s menus lagging behind? The Soil Association’s Out to Lunch campaign investigates.

The Stethoscope by Alex Proimos (CC BY-NC 2.0)

Patients and hospital staff deserve better hospital food

By : Eating Better
Sep 28, 2017

Hospital food should be healthy and ecologically sustainable, but often it is not. A new report from Medact looks at how to drive the shift to sustainable diets in the NHS - join their campaign to inspire change at your local hospital. 

The future of eating is flexitarian

44% of British people are willing or already committed to cutting down or cutting out meat. Our new report showcases food companies that are leading the way in delivering healthier, more sustainable food options for their customers.  

Great food, great colours by Marek Ziebart (CC BY-NC-SA 2.0)

We’re lousy at describing sustainable food, but it doesn’t have to be that way

The language we use to describe plant-based food options is less than appetizing. How do we communicate effectively about sustainable diets?

Taking the Pulse of Hospital Food

By : Sofia Parente and Katherine Button
Apr 5, 2017
A new survey of UK hospital food shows that whilst there is some fantastic work going on that should be celebrated, many hospitals are still falling short when it comes to serving food that is healthy and sustainable for patients, staff and visitors.

The best of 2016

Who or what is your 2016 champion? As the year draws to an end we’ve selected Eating Better’s Best of 2016: from campaigns to chefs, cities and countries. Check out the 10 people, organisations and initiatives that we’re celebrating for championing less & better meat and encouraging more plant-based eating for our health and the health of our planet.

Better Buying Lab Aims to Accelerate Demand for Sustainable Food

If we want to feed a growing population without straining natural resources, we have to change the way we eat. Daniel Vennard of the World Resources Institute introduces their Better Buying Lab, a new initiative to help shift consumer behavior toward more sustainable, plant-based foods when they shop and dine out.

Healthier sandwiches - by popular demand

Last month we revealed the limited sandwich choice customers get when looking to go meat-free at lunchtime. But it’s not all bad news. Pret a Manger have opened their pop up ‘Not Just for Veggies’ store in London this month to trial new options. And in this blog Andrew Phelps, Catering & Hospitality Service manager at Cardiff Metropolitan University shares his top tips for making healthy and sustainable choices the popular choices.

Is foodservice catering for sustainable diets?

Putting sustainable food on the menu can help caterers grow sales and profits, finds a new report by Eating Better's members WWF UK and the Food Ethics Council.

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The blog is written by members of the Eating Better team and external contributors.