By Cordelia Woodward, Registered Dietitian Marine foods are often promoted as important sources of nutrients such as omega-3 fatty acids and iodine. However, questions have been raised around their sustainability, ethics, accessibility and long-term role in healthy...
These fluffy plant-based pancakes are a simple and delicious way to enjoy seasonal blackberries. The ripe banana adds natural sweetness and helps create a soft texture, while the blackberries bring a lovely burst of colour. Choosing fruit that’s in season can also be...
By Tanya Haffner, CEO and Founder MyNutriWeb, Dietitian. LinkedIn Part 1 of the government’s new food strategy The Good Food Cycle was launched in 2025 with fine promise of a healthier more sustainable food system and what hails to be the right ingredients aimed...
How can we create dietary guidelines that truly support health, sustainability, and inclusivity? Our latest blog explores the perspectives of healthcare professionals and the urgent need for stronger, evidence-based policies. By Marta Buczkowska, Registered...
With climate change recognised as one of the greatest threats to human health, dietitians are increasingly being called upon to play a role in helping the NHS and wider food system reach Net Zero targets. But how well equipped are dietitians to meet this challenge,...
