Eating Better

A just, diverse, equitable and inclusive (JEDI) food system is something which all Eating Better members aspire to see. But until we put these principles into practice in our own organisations we will not see the food system change.

New data from Eating Better shows that retailers, food service and government need to catch up with public attitudes towards meat, dairy and supporting farmers.

For healthy and sustainable diets to become the norm in the UK, we need national policies that support our farmers, safeguard our environment, and ensure everyone has access to safe and nutritious food. But how well are the four governments across the UK tackling this challenge? Eating Better’s new resource shines a light on the current state of play.

This year marks 10 years of Eating Better. A decade in, we’re being increasingly recognised as a successful model of cross-sectoral collaboration for advocacy.

A new resource from Eating Better considers the health impacts of processed meat and highlights the need for public sector caterers and health organisations to focus efforts on reducing processed meat consumption in the UK.

A new report reviews retailers’ published commitments against Eating Better’s Sourcing Better framework.

Eating Better partnered with the Faculty of Public Health and the UK Health Alliance for Climate Change (UKHACC) to produce a new report 'Health professionals and sustainable diets: Policy and understanding'

Eating Better launches a new guide to strengthening civil society collaboration, working towards healthy and sustainable dietary change based on its 9 years experience and insights from across alliances in other European countries. 

This year, we’ve made great strides to improve understanding of the food system, influence the agenda for change and grow the alliance, and to showcase positive practices and track progress towards producing and serving 'less and better' meat and dairy in line with our Better by Half roadmap.

Food service and food retail greatly influence how we shop and what we eat and holding them to account is key to shifting the dial to get us all eating better. Eating Better’s new report “Sandwiches Unwrapped 2022” looks at changes in vegetarian and plant-based sandwich ranges against meat-based ones, using the sandwich sector as a proxy to track and benchmark retailer commitment to sustainable eating. The analysis shows the sandwich aisle is still too meaty and plant-based too pricey.

Changes to menu design and language can be a low cost and effective way to encourage more sustainable diets with less meat and dairy and more plants.

A new study shows retailers are failing on climate commitments by encouraging customers to buy more meat, which is bad for our health and the planet.

Our Better By Half roadmap calls for sustainable food to be normalised in schools, hospitals, care homes and other public institutions, but convincing councils to improve procurement and shift to sustainable menus, requires effective lobbying and co-ordinated local action to put pressure on policymakers and procurement managers to make the necessary changes.

Looking at this year’s achievements, including progress against our Better by Half roadmap and the content of the National Food Strategy published in July, it feels as if we’ve turned a corner...

Local diets have global impacts. We have developed a new guide and film to support local authorities to serve and source healthier, more sustainable meals.

Our latest ready meals snapshot reveals that plant-based meals are the fastest growing category, up by 92% since our first survey in 2018.

The results from our latest survey with Public Sector Catering show the sector’s continued progress towards serving less meat in public sector meals.

Eating Better launches an ambitious plan to help retailers and restaurants source climate and nature friendly meat.

This year, food systems suffered a massive shock. Check out what we have been doing to drive progress, and our plans to build back better.

Our latest public attitudes survey shows many of us are eating less meat and willing to cut down further. Plus, most of us would like to support farmers that have high animal welfare and environmental standards.

Findings from our latest and largest ever survey of 2404 ready meals shows that many supermarket’s plant-based options have come a long way. But, more than 4 out of 5 ready meals still include meat, fish or cheese.

Chicken is the most popular meat in the UK and its consumption is growing. Our new report shows the true costs of production on this scale.

New YouGov poll shows climate change top concern for British teenagers and older teenagers are driving a change in diets.

Public health bodies, farmers, MPs, environmentalists and animal welfare experts set out actions to improve what we eat