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.
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.
Talulah Gaunt of Compassion in World Farming explains how to choose ‘better’ for animal welfare.
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.
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.
John Meadley, Chairman of the Pasture-Fed Livestock Association blogs about why it's important to champion 'better meat' consumption as well as less.
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.
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.
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.
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?
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 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.
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?