Red Meat and Its Impact
Examining 'Less and Better' Across Nutrition, Environment, and Society
30th April 2025 12.30-14.00pm (BST)
This webinar aims to explore some of the challenges surrounding the concept of ‘less and better’ in relation to red meat consumption including:
- the current context of recommendations in relation to health and the planet;
- the lack of consensus on what ‘less and better’ means, to policy makers, researchers, health care professionals, farmers, retailers and different population groups;
- what the science tells us in terms of health, nutrient intakes and groups of concern;
- the enablers and barriers of moving consumers towards ‘less and better’ while maintaining and improving nutritional adequacy.
This British Nutrition Foundation webinar aims to discuss this topical area, with highly respected experts providing insights into what ‘less and better’ really means when it comes to nutrition, health, and sustainability.
Presenters
Dietary recommendations in context
Angie Jefferson
Consultant Nutrition Scientist, British Nutrition Foundation
Red meat & processed meat – do they share the same risks?
Dr Alan Flanagan
Postdoctoral Research Fellow, University of Surrey
What factors affect the uptake of healthy sustainable diets
Dr Katie Davies
Postdoctoral Researcher, University College Dublin
What does better meat mean – a farmers’ perspective
Professor John Gilliland OBE
Chair ARCZero, Professor of Practice in Agriculture & Sustainability & Special Adviser to Agriculture and Horticulture Development Board (AHDB), Queens University Belfast
Perspectives on ‘Less and Better’ – a retailers’ view
Claire Hughes
Director of Own Brand Product Development & Innovation, Sainsburys
The British Nutrition Foundation is grateful to Agriculture & Horticulture Development Board (AHDB) for providing an educational grant towards the success of this webinar. However, the programme has been directed by the Foundation alone, which is committed to producing independent, evidence based science.