The scheme, which is launched this month encourages caterers to make their menus more sustainable by serving less and higher welfare meat, dairy and fish and offering more tasty plant-based options
20% Less Meat
Simon Billing, executive director at Eating Better, says: “It’s the first time the Eating Better alliance has come together to produce a clear pathway to the sourcing of better meat for the food se
How did it come about?
There were no rules as to which purchases counted towards which reward, so, for example, 6 sandwiches could earn a free main meal.
ProVeg International encourages people to eat healthy food that is good for humans, animals and
ProVeg UK executive director Philip Mansbridge says: “Never has the public sector made a commitment of this magnitude - good for the planet and good for people.
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.