Eating Better

At the start of the panel discussion on plant-based catering in the public sector, a poll of the 150+ attendees found that 69% think there is still a need to broaden the understanding amongst caterers as to the health and wider benefits of plant-based eating

Eating Better’s newest member is Kids Kitchen, a social enterprise building health and community from running scratch cooking sessions, to help families with under 5s explore and enjoy sustainable eating.

Momentum is building behind meat reduction across the public sector and support for the PSC100 initiative, launched two years ago, to reduce meat and dairy consumption by 20%. More and more chefs are being trained to develop exciting plant-based dishes for the public sector and to adapt dishes with “less and better” meat. 

A new campaign from the Soil Association exposes the use of highly hazardous pesticides in supermarket soy supply chains for chicken feed.

To tackle climate change we urgently need to transition away from industrial livestock production  

The youth-led food campaigning charity, Bite Back has joined Eating Better. Founded by Jamie Oliver, the charity puts young people at the heart of changing our food systems.

How many people know that even if we ended fossil fuel use tomorrow, without making significant changes to our global food system, we would still be heading towards catastrophic levels of warming, far beyond 1.5 degrees?  

A new report, released today on World Health Day, by World Animal Protection and Tasting the Future, has laid bare the most damaging human health impacts linked to factory farming, and how these will only get worse as the demand for cheap meat continues to grow ...

Plant-based cookery school, Made in Hackney has joined Eating Better, bringing a wealth of experience and expertise of community-led, scratch cooking, using local, seasonal and sustainable fruit and veg.

Tesco, Sainsbury's, Co-op, Aldi, M&S, Youngs and Greggs are among food businesses supporting the call for new, primary legislation to tackle the impact of our food system on climate, nature and health.

Defra has published its priorities for the Animal Health and Welfare Pathway, aimed at managing disease, improving the lives of all farmed animals and supporting farmers, financially, to make the transition to higher welfare.

The Sustainable Restaurant Association (SRA) has launched the ‘One Planet Plate’ campaign with backing from a host of famous chefs including Raymond Blanc, Asma Khan and Thomasina Miers. 

Jenny Chandler, self professed pulse addict, author of Pulse and Super Pulses, European Special Ambassador for the International Year of Pulses 2016 and chef for the HSI Forward Food Programme looks at the potential of putting more pulses on catering menus.

Eating Better’s new year began with a panel and screening event at The Oxford Real Farming Conference (ORFC) 2022, which was moved online due to Omicron cases rising steeply.

M&S and Hubbub have launched Sparking Change: The Challenge to support M&S customers to live healthier, more sustainable lives. This builds on the impact and learning from a pilot of the campaign we ran last year.

Healthy soils are the life force of a thriving farm business. Yet despite its ubiquitous presence on every farm across the UK, our soil is being destroyed 10 times faster than it’s being created...

As Campaign Manager at the Alliance to Save our Antibiotics, I’ve been assessing UK supermarket’s antibiotics policies since 2017. Over this time I have seen a shift toward more robust antibiotic policies.

Eating Better took part in an event during Nourish Scotland’s “Recipes for Resilience” at COP26 called “Living with Cows in a Net Zero Future”.

Eating Better went to Glasgow, primarily, to support our alliance member, Nourish Scotland’s Recipes for Resilience programme.

Eating Better is a supporter of the Glasgow Food and Climate Declaration and attended the official presentation at Glasgow City Chambers on COP26 Nature Day.

Eating Better was in Glasgow for the first week of COP26, taking part in the Recipes for Resilience series of events hosted by alliance member, Nourish Scotland.

‘Good stuff happens after a great meal’ is the motto of our newest member to the Eating Better alliance, eat:Festivals, a not-for-profit social enterprise, which operates predominantly in the South West of England.

Forward Food is the Humane Society International’s plant-based programme, working with major food service and universities to put more plants on plates.

The National Food Strategy outlines a comprehensive plan to get us all eating better over the next decade, from a salt and sugar tax on processed foods to better support for farmers to move to more sustainable models, and teaching school children about food and how to cook.