With the rise in popularity of plant-based diets, demand for alternatives to dairy has also increased, find out the facts when it comes to plant-based drinks.
Mildmay Mission Hospital trialled and implemented a complete low-carbon emission menu. They used low-carbon emission recipes sourced from an NHS England recipe and menu bank, which met the nutritional requirements of their vulnerable patient population
BDA members Sarah Brook and Faith Toogood have been shortlisted for the Chief Allied Health Professions Officer (CAHPO) Greener AHP Award 2024. Here we look at their initiatives and how green schemes are helping the NHS care for patients in a more sustainable way.
Jo Lewis, Director of Partnerships at the BDA talks about a brand new project with Birmingham City Council, promoting the use of beans and pulses as part of Sustainable September.
With food prices on the rise and 74% of households citing food costs as a cause for concern within their household budget it has never been more important to make the most of the food we are buying. In addition to costs, the environmental impact of throwing away food is also huge.
Climate change is the biggest global health threat of the 21st century. The BDA Sustainable Diets Group is holding an event to show what we can all do.
The BDA's Let’s Get Cooking programme has been providing expert advice on waste reduction through its education programmes across Merseyside for more than three years.
Holly Roper, Quorn’s Registered Associate Nutritionist, presents some of the frequently asked questions the Quorn Nutrition Team get asked by healthcare professionals, and about the production of their products.
Across September we will be exploring why dietitians are best placed to lead the way in sustainable diets and eating, as well as sharing examples of innovation in practice.
