Prof John Potter**
Achieving healthier diets that are also sustainable is increasingly in the news. In this blog, I look at the case for reducing the amount of meat in hospital meals and gently remind our dietitian colleagues not to let their dietary advice get out of date.
Dr Cristina Cleghorn, Associate Professor Nick Wilson, Professor Tony Blakely
This blog was triggered by the recent highly publicised review on the cancer risk from processed meat and red meat. Here we briefly look at this topic and also take a wider perspective on other aspects of meat consumption on human health and the environment, and risk communication.