20% Less Meat

Diets high in protein, particularly protein from plants such as legumes (peas, beans and lentils), whole grains and nuts, have been linked to lower risks of developing diabetes, heart disease and s

Intensive animal agriculture is a key driver of climate change as a large producer of greenhouse gasses (for perspective, it is on par with all global transport combined).

Every day millions of people purchase food from cafeterias and dining centres at universities, hospitals, companies, and other public facilities.

With the climate change agenda ever more pressing, catering organisations are increasingly looking to reduce their carbon footprints.

The catering industry leaders involved in public sector meals provision explain why they support the move to curb meat consumption.

Andy Jones, chair of the public sector catering PSC100 Group, on why it has decided to take a lead on a key issue of our time.

Using the hashtag #20percentlessmeat, it is hoped the initiative will raise awareness of the over-consumption of meat in the UK, and the comparatively high levels of greenhouse gases generated by f

The first, and most important, point to make is that the figures we have arrived at are an educated guess.

It is fair to ask why the industry has decided to collaborate on a campaign to reduce meat consumption. What will it achieve? What has moved them to settle on this particular campaign?