The French food agency (ANSES) has updated the guidance that underpins France's official dietary guidelines. The update recommends limiting red meat consumption to under 500g per week, and processed meat to 25g per day, whilst giving pulses, fruit and veg a greater role in the diet.
Once the UK is out of the European Union, how can we ensure that agricultural sector changes are for the better? ShareAction's David O’Sullivan reflects on the opportunities Brexit presents to enhance UK agricultural standards, on animal welfare and beyond.
An increasing number of people are choosing to eat less meat and choose better for the meat they do eat. Emma Rose of the Alliance to Save Our Antibiotics explains why the recent discovery of MRSA in supermarket pork highlights the important issue of the overuse of antibiotics in meat production.
Eaternity works with caterers and restaurants to drive climate-friendly eating. In her blog for Eating Better, Eaternity’s Judith Ellens says chefs can reduce the carbon emissions of a meal by 60% and still serve competitive, tasty and nutritious meals.
Eating Better is one of 32 organisations, companies and trade associations calling on the European policy makers to put sustainable food firmly back on its agenda and act on food for people and the planet.
Sue Dibb asks what has happened to the European Commission’s Sustainable Food Communication?
The TTIP (Transatlantic Trade and Investment Partnership) trade deal between the EU and the US is taking place behind closed doors. Olga Kikou asks whether the focus on trade will sidestep other important considerations for livestock production including food safety, labelling, animal welfare and the future of small farms?