Less meat, less junk, more plants.
Making small changes to what we eat can keep us, and our planet, healthier. And it will also help ensure that future generations have enough food to eat.
It’s simple: eat less of all meat – red and white – making sure any meat you do eat it is better. Instead, eat more tasty vegetables and plant proteins like beans and lentils. Ditch the junk food, cut food waste and you’re there.
Your pledge to Eat Better will inspire others to switch to a more sustainable, healthy diet. It will show the Government and food companies that people want them to step up to the plate too, and offer better choices in restaurants and shops.
Sign up and we'll send you emails with recipes and tips to help you Eat Better, and actions you can take to help others do the same.
See below to find out how different changes to your diet will help the climate.
Submit your pledge, then sit back and await your tasty tips.
If everyone ate a bit less meat we could save 5,020,000 tonnes of damaging emissions each year. Top tips:
- Ditch the meat four lunchtimes a week
- Go meat-free two days a week
If everyone ate half as much meat we could save 13,250,000 tonnes of damaging emissions each year. Top tips:
- Go meat free at home, eat meat only when you eat out
- Cooking? Replace half your meat with mushrooms or lentils
If everyone ate a lot less meat we could save 21,920,000 tonnes of damaging emissions each year. Top tips:
- Use meat as a flavour, not the main event
- Keep meat for the weekends
If everyone went meat-free we could save 36,280,000 tonnes of damaging emissions each year.
- We'll send you inspiring meat-free recipes to help expand your repertoire.
Find out more in our Let's Eat Better Action pack.
Figures are based on average per capita meat consumption in the UK, and the emissions generated by rearing the types of meat eaten in the average diets, expressed in CO2 eq. ‘A bit’ less meat is taken to be a 25% reduction in meat consumption, while ‘a lot’ less meat is taken to be a 75% reduction – figures taken from analysis of this article.