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Organic September: Producing Better
6 September 2022
In 2022, Organic September is focused on raising awareness of the incredible benefits organic farming can bring for our climate, nature and health.
Producing and Serving Better Dairy: Mossgiel farm and East Ayrshire Council
4 August 2022
“I’m truly sorry man’s dominion has broken nature’s social union.” Robert Burns, from the poem “To a Mouse” (on turning up her nest with a plough) Living and working as a farmer at Mossgiel farm in East Ayrshire in the late 1700’s, Scotland’s Bard, Robert Burns, captured in this simple line from his poem, “To a Mouse,” our connection with nature and our ability, with destructive practices, to break that union. Today Mossgiel Organic farm is a very different place, an inspiring model of better dairy production, where nature is being restored.
Producing and serving better dairy: Mossgiel and BaxterStorey
1 August 2022
Mossgiel Organic in Ayrshire is the model of better dairy production. It’s transitioned from an intensive system to one which is certified by Eating Better member, Pasture for Life and SOPA (Scottish Organic Producers Association), while working closely with another alliance member, The Soil Association. Farming in tandem with nature with fewer animals and inputs, as called for in our Better by Half roadmap, the herd of 45 Ayrshire cows are milked once a day and the calves stay with their mums, being weaned at 4 months, when they start eating grass and herbal leys. The focus is on the highest standards of animal welfare, boosting biodiversity and producing a premium product, which is in high demand.
Eating Better: Embedding sustainable food education in the curriculum
6 July 2022
The spotlight is on school food this week, as the annual LACA show and forum takes place in Birmingham. The theme of this year’s event by catering leaders across the school sector, or “The School Food People” as LACA likes to be known as, is “Get back on track” with keynote speakers and panel discussions on how to make school food healthier and more sustainable, at a time when budgets are being squeezed and public sector caterers are facing further challenges from rising food costs, supply chain issues and staff shortages.
Serving Better: More plants, 'less and better' meat at Winchester University
5 May 2022
Eating Better has released a new “Serving Better” film to illustrate ways in which public sector catering can take steps to put more plant-based meals on menus and serve ‘less and better’ meat and dairy.
Buying Better: how shopping and eating sustainably can help tackle climate change and nature loss
25 November 2021
Agriculture is a huge contributor to the climate and nature crises. According to WWF UK, 30% of human-made greenhouse gas emissions are caused by food production and 60% of global nature loss is caused by the food system.
Serving Better: every meal counts in a climate emergency
19 October 2021
The second installment in our trilogy of brand films explores how local authorities can address the climate and nature emergencies and improve public health by promoting sustainable diets through the food they serve.
Producing Better - our first ever brand film
10 September 2021
‘Producing Better’ is the first in our trilogy of Eating Better films which aim to bring our “Better by Half” roadmap to life, showcasing the businesses and organisations that are putting sustainability at the heart of their operations...