Tag Archives: Eating Better

Is fake meat the real deal

Should burger bars and the foodservice sector at large start embracing new and improving meat-free products? Footprint asks experts for their views. Let’s not get carried away. “Offering tasty, nutritious and sustainably produced food is a ‘must’, not a ‘nice to have’. In today’s world, big burger chains need to think long and hard about…
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Veggies let down by sandwich choice

High street sandwich sellers must do more to offer customers vegetarian and vegan options, an environmental group has said. Eating Better found that only 4% of over 500 sandwiches it surveyed were plant-based, meaning they did not contain meat, fish, cheese or eggs as main ingredients. Although this represented a slight improvement on the same…
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Eat well and emissions will fall

New dietary guidelines suggest people should eat less dairy and red and processed meat, but more pulses and fruit and veg. The Eatwell Guide, which replaces the Eatwell Plate, reflects recent nutritional recommendations, including those on sugar, fibre and starchy carbohydrates from the Scientific Advisory Committee on Nutrition report on Carbohydrates and Health in 2015.…
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In defence of dairy

Milk alternatives beware: the dairy sector is fighting back. A report published today by the Dairy All-Party Parliamentary Group calls on the Department of Health to introduce a ‘3-a-day’ scheme for milk and dairy consumption. “The UK must put dairy back on the menu,” the group of MPs concluded. “The introduction of a national 3-a-day…
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Footprint Awards shortlist reveals industry’s green leaders

THE SHORTLIST for the prestigious Footprint Awards has been announced, revealing the foodservice and hospitality sector’s leading sustainable companies.                     The annual awards scheme this year celebrates its fifth anniversary, and remains the only initiative to honour the sustainable achievements of companies across the entire food…
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My viewpoint: Sue Dibb talks about new sustainable diet guidelines

NEW SUSTAINABLE diet guidelines are welcome but ministers need to make the advice official to help both food businesses and the public make informed choices, says Sue Dibb.   In July the government published a landmark report. But there was no press release and relatively little publicity. What marks out the blandly named “Sustainable Consumption…
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Hugh Fearnley-Whittingstall backs new food alliance

HUGH FEARNLEY-WHITTINGSTALL and a number of key national organisations from health, environment, social justice, animal welfare, development, faith and consumer sectors have launched a new alliance to promote the idea that eating ‘less and better’ meat is fairer, greener and healthier for people and the planet.                  …
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