In this article we catch up with Trewin Restorick from Eating Better alliance partner Hubbub. We wanted to find out the impact of ‘Meat Your Match,’ which was launched in March 2018, it challenged a group of men to halve the amount of meat in their diets by exploring more plant-based protein sources.
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.
Take a look at how the Eating Better alliance is making a real impact to create a fair, green, healthy future.
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?
Christmas is a time for celebration, with family, friends and great food. Give your festive food a makeover with our Eating Better tips for enjoying a more sustainable celebration.
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.
We need to eat less meat and more fruit and veg, yet how easy is this for a family on a day out? The OutToLunchUK survey has found that 3 out of 4 children’s lunch meals at top family attractions don't include any veg or salad. Visitor attractions need to do a lot more to show children that healthy, sustainable food can be a treat too.
Being green is, apparently, a feminine thing. How then do we engage men to think about the meat on their plates? Eating Better is setting a challenge for this year's Do It Day to hash some fresh ideas with help from the marketing world.
What's behind our food choices? Eating Better's collaborators Hubbub have set out to explore our Protein Pressures and the triggers that can help up us eat less meat.
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.
New research forecasts that a significant proportion of the population is likely to be actively moderating its meat consumption over the next decade. Martin Thomas assesses the trends, opportunities and challenges that will impact on our shifting food culture.