Eating Better

The Good Food Institute Europe is a welcome addition to the Eating Better alliance at this critical juncture, bringing its interest in alternatives such as plant-based protein and cell based meat. 

Anaerobic digestion plants promise to digest the huge volumes of manure and slurries produced by UK livestock farms, and produce biomethane for the gas grid as well as fertiliser for crops. However, they may actually drive more and worse meat production, says Martin Bowman of Feedback.

BDA works with Aldi to help customers understand more about healthy, sustainable and affordable shopping habits.

We are working to explore a common set a common vision of 'better' meat and dairy and a set of measures that can be used with food businesses.

New FCRN report 'Where do NGOs and researchers want to see more research on livestock and protein?'

Vicki is Head of Sustainable Farming at Eating Better alliance organisation – Sustain.

Eating Better Alliance organisations welcome National Food Strategy report but caution against the potential of a dual tariff system.

The analysis suggests that national guidelines could be both healthier and more sustainable.

COVID19 has put a spotlight on many areas of life from our healthcare system to how we are governed. It has also provided us with an insight into the intricacies of our food systems in a way that wasn’t possible before this crisis. These are five things that stand out for us.

Following the launch of ‘We need to talk about chicken,’ we asked ffinlo Constain to explain how broiler chicken production could be dramatically improved, and why now is the right time to do it.

In this article we share some of the action being taken by alliance organisations, farmers, restaurants and many others to step up to the challenges presented by COVID19.

The Humane League UK has joined over 60 organisations that make up the Eating Better Alliance. In this article Senior Campaigner – Cordelia Britton tells us more about the organisation and particularly their work on the Better Chicken Commitment which is central to the organisation’s corporate campaigns.

Major public sector catering associations have announced that they will work towards a 20% reduction in meat served.

In this article Four Paws share how they are working with local authorities through their Make Food Kinder campaign to help people to eat better in public settings.

Three British supermarkets are still allowing their suppliers to use antibiotics routinely in animal feed and drinking water, according to a new report by the Alliance to Save Our Antibiotics.

How do you increase the knowledge and skills of chefs to equip them to create tasty, nutritious dishes with less and better meat and dairy?

Latest report by the Committee on Climate Change provides in-depth advice to Government on UK agricultural and land use policies.

The roadmap sets out steps to cut meat and dairy consumption by half in the UK by 2030, with a focus on less and better animal products.

We may remember 2019 as a year in which conversations about the environment, climate change change and meat became mainstream. But Brexit dominated our political dialogue. 2020 is a time for the UK to show leadership.

The Eating Better board are pleased to announce that Nick Dugdale has been appointed as a Trustee and Treasurer.

The European Commission has committed to launch the 'Farm to Fork' strategy for sustainable food. We share some of our insight from the National Food Strategy in the UK.

Improving profitability and the natural environment in hill and other marginal farming systems. Reducing heads of livestock is better for the climate, nature and farm profitability.

Nature Friendly Farming Network have launched their latest report demonstrating the potential for farming systems that are sustainable both for farming and the environment.

The British Dietetic Association tell us about the role dietitians have in combining healthy eating messages and sustainable diet advice to support the people they work with to eat for health and the environment.