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.

Chaired by Elaine Hindal, Chief Executive, British Nutrition Foundation

Introduction

British Nutrition Foundation

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, Chair ARCZero, Professor of Practice in Agriculture & Sustainability, Queens University Belfast & Special Adviser to Agriculture and Horticulture Development Board(AHDB)

Perspectives on ‘Less and Better’ – a retailers’ view

The British Nutrition Foundation is grateful to Agriculture and Horticulture Development Board (AHDB) for providing an educational grant towards the success of this webinar. The programme has been directed by the Foundation alone, which is committed to producing independent, evidence based science.