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.
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?
As this year’s international Climate Change Conference (COP23) kicks off in Bonn, Eating Better is calling on global leaders to champion action to curb emissions from the food on our plates.
Current demand for meat is unsustainable and we must eat less of it to safeguard the future of life on Earth. A sustainable future will require a range of practical global solutions to rethink both consumption and production.
What is the net climate impact of grass-fed ruminants, taking into account all greenhouse gas emissions and removals? The new report Grazed and Confused looks into the evidence.
Eating Better says Brexit and new trade deals must mean high-standard Britain, particularly for meat and dairy foods. Read our 10 key recommendations for food and farming fit for the future.
We explain why Eating Better works to encourage a less and better approach to eating meat and dairy.
As the Bonn climate talks have begun (with the threat of Trump pulling the US out of the Paris Climate Agreement) Vicki Hird provides an update on some of the latest science and news on climate and agriculture.
Eating Better and Friends of the Earth kicked off 2017 by hosting a lively debate at the Oxford Real Farming Conference.
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.
Effort sharing for the climate means cutting meat consumption and production – with a triple benefit for health
Unhealthy levels of meat consumption and production are simultaneously driving climate change, diet-related chronic diseases and resistance to antibiotics. A transition towards sustainable diets is necessary for a realistic climate strategy and represents the agricultural sector’s main climate mitigation opportunity.