Kale Yeah! Kitchens Putting sustainability on the menu

We’ve made it easy for anyone to join, with accreditation levels from 1-5 to work through. You can join at Level 1 and start working towards meat reduction and animal welfare targets. Or, if you’ve already made some positive changes, we can accredit you at a higher level from the start. 

We’ve designed resources to help you serve less meat, fish and dairy, source better animal products and add more plant-based options to your menus while keeping your customers satisfied. 

Meat and dairy production, particularly from intensive systems, has a huge impact – on the planet, on climate emissions, our health and animal welfare.

In the UK we eat twice as much meat as the global average. Government advisory body, the Committee on Climate Change, recommends that we reduce the consumption of all meat and dairy by 20% by 2030, and by 35% by 2050.

Friends of the Earth and allies in the Eating Better alliance say we need to go further and halve the amount of meat and dairy eaten and produced in the UK by 2030. That's all meat – including chicken and pork. This would help meet climate goals, restore nature and improve our health. Less and better meat and dairy is key.