Government leadership and substantial investment in research are needed to shift global consumption habits towards eating patterns that are both healthy and sustainable say academics, industry and NGOs representatives in a new report from the Food Climate Research Network.
Almost 170 million Food for Life Catering Mark meals are served each year across the UK. Rob Percival shows how the Food for Life Partnership is driving positive behaviour change by inspiring children and communities to choose to eat foods that are healthy for them, and for the planet.
The need for our eating habits to shift to diets that are healthier for us and for the planet is clear. A new paper from the Food Climate Research Network helps define what sustainable healthy diets look like in practice.
Taxpayers spend £2.1bn every year on food and catering in schools, hospitals, government departments, prisons and the armed forces. We should be ensuring that our money provides healthy and sustainable food, writes Eating Better’s Sue Dibb.
Pete Richie of Nourish Scotland explores what planet-friendly meat consumption could look like in Scotland.
Eat Smart is a new self-help guide from Friends of the Earth to promote healthier, sustainable diets locally in communities, institutions and at work writes Unkha Banda.
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 describes the journey that inspired him to write Farmageddon and his vision for a better future for people, animals and the planet.
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.