'Where does your meat come from?'

The question that high street restaurant and pub chains find hard to answer. Rob Percival shares the highs and lows of the Soil Association's Out to Lunch survey of children's food.

Look for free range pigs

MRSA in pork highlights overuse of antibiotics

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.

Is there such a thing as ‘better’ when it comes to meat?

John Meadley, Chairman of the Pasture-Fed Livestock Association blogs about why it's important to champion 'better meat' consumption as well as less.

Eating Better’s manifesto for a new government

Whatever the outcome of the 2015 UK general election, one thing is certain. Eating Better will be calling for actions to put healthy sustainable food centre plate.



Top tips for eating better meat this Easter

This Easter, award-winning butcher Nick Rapps at Sheepdrove shares his advice on making meat special, and his first tip is, eat less!

Meat the future: new book sets out the effects of the world’s diet

Australian academics Stuart White and Dana Cordell have contributed to a new book which looks at how reducing meat in our diets is a more sustainable and fairer way to feed the planet.

Campaigners in Brussels highlight the Trojan Horse Treaty

Could TTIP threaten healthy sustainable diets?

By : Siobhan O'Neill
Mar 3, 2015

Food and trade experts are warning that the TTIP trade agreement being negotiated between the US and EU could threaten public health, consumer rights and animal welfare standards.

Chefs are reducing meat on the menu

Why are top chefs turning away from meat?

For many people a fine cut of meat is synonymous with a good meal, and steaks a preferred treat for a dinner out. Advances in cookery skills and techniques have seen chefs continue to experiment with new breeds, cuts and presentations of meat.

So why have many of our most revered chefs begun to turn away from meat on their menus?

Happy turkeys

Choosing better meat this Christmas

Christmas is a time for celebration. It’s a time for family, friends and great food. Our Eating Better guide will help you enjoy better meat eating – and not just for Christmas.

Will Nicholson

Good food doesn't need to cost the earth

Will Nicholson is working with caterers and restaurants to create an industry where sustainable food can be good for the planet and good for business. Here he shares his approach to helping restaurants, and their customers, reduce their carbon footprint and eat more sustainably.

Faith and food

Following the launch of the book, Faith in Food, Joyce D’Silva asks, how can religious beliefs and food choices be reconciled with humane and sustainable farming and food systems?

Free range chickens

Farm animal welfare: rewind, pause, fast forward

By : Dan Crossley
Sep 15, 2014
Twenty years after the RSPCA launched its Freedom Food scheme, Dan Crossley explores the past, present and future of 'better' animal welfare standards.
Duncan Williamson and his chickens

My grandfather raised chickens

Chicken is portrayed as the healthy virtuous meat – but is it and should we be eating so much? asks Duncan Williamson. Embracing variety in our diets would enliven our pallets and plates and give the chickens a better time too.

Philip Lymbery

From Farmageddon to Eating Better

Philip Lymbery describes the journey that inspired him to write Farmageddon and his vision for a better future for people, animals and the planet.


Meat Atlas

An Atlas of Meat

Everything you need to know about meat in one great publication writes Vicki Hird. With facts and figures about the animals we eat, it's essential reading for 2014.

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