Companies under the spotlight on antimicrobial resistance

By : Clare Richards
Sep 30, 2016
Shareholder activists are urging food companies, including McDonald's, to ensure responsible on-farm antibiotic use.

Antibiotic resistance is also a food and climate issue

By : David McCoy
Jul 1, 2016
On both grounds of preserving our antibiotics and preventing irreversible ecological degradation and further global warming, the message is clear: we need to reverse the trend of increasing meat production and consumption, and limit forms of livestock farming that are ultimately dangerous, writes Medact's David McCoy.
Berkeley Farm Dairy ©Soil Association

Eat less, choose better: organic is different

Research published in the British Journal of Nutrition demonstrates that the way we produce food has a profound impact on its nutritional profile, writes Rob Percival.

Calling on policy makers to step up to the plate

Changing the way we eat is key to preventing dangerous climate change and meeting the commitments of the Paris Agreement. With the launch of our policy recommendations we call on governments to take urgent action on the meat in our diets, for the sake of our health and the planet.

© istockphoto

Buying better meat for animal welfare

Talulah Gaunt of Compassion in World Farming explains how to choose ‘better’ for animal welfare.

'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.


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!
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.

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