Eating Better Alliance launch new guide to sourcing ‘better’ meat

The impact of animal farming on our environment and human health differs greatly depending on where and how animals are raised, the feed they eat, and the antibiotics used and chemicals used on farms.

The new guide from the Eating Better Alliance, Sourcing Better: A pathway to less and better meat and dairy will help buyers navigate the complexities of different farming systems, labels and production standards to understand what constitutes ‘better’ for animal welfare, antibiotic use, greenhouse gas emissions, land use, biodiversity, soil health, pollution and water scarcity.

Sustain is a founder member of the Eating Better Alliance, who are collectively calling for a 50% reduction in meat and dairy consumption by 2030; with the meat and dairy on offer in shops and on menus in public sector institutions coming from sources defined as ‘better’ or ‘best’, made affordable and accessible for everyone. The new Eating Better guide includes a set of indicators for identifying 'better' and benchmarks the UK's most common labelling and certification schemes as follows:

• BASIC: Minimum legal UK standards including Red Tractor certified
• BETTER: Demonstrably better than the UK minimum, including RSPCA Assured and LEAF Marque
• BEST: Minimal chemical use, low stocking density and biodiversity-rich farming including Organic, free range, and Pasture for Life

Serving up 'less and better' meat and dairy is a cornerstone of Sustain's advice to retailers, manufacturing and foodservice businesses, and public-sector institutions, to help achieve a significant reduction in greenhouse gas emissions, and to support agro-ecological farmers. Read about Sustain's ideas for how 'less' meat and dairy could be achieved creatively in foodservice, through application of a meat carbon allowance.