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Wed, 06 Sep 2023 10:27:24 +0000
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Time to Challenge the Price Barrier Concept: Analysis Finds Vegan Diet Saves $500 Per Year

Wed, 06 Sep 2023 10:27:24 +0000

Time to Challenge the Price Barrier Concept: Analysis Finds Vegan Diet Saves $500 Per Year

<![CDATA[A recent analysis conducted by the Physicians Committee for Responsible Medicine, published in JAMA Network Open, sheds light on the economic benefits of adopting a low-fat vegan diet. Vegan diets have been central to poorer communities and indigenous peoples around the world for centuries; items such as tofu, seitan, TVP, beans, and tempeh, are highly affordable and more so than animal proteins. Furthermore, a recent Gallup Consumption Habits poll highlighted that the largest population of Americans opting for plant-based diets are those in low-income families. Contrary to the widely-held notion that vegan diets are more expensive, and the subsequently perceived obstacle of a price barrier cited by a majority of non-vegans, the new PCRM paper found that those living a plant-based lifestyle can save 16% …

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A recent analysis conducted by the Physicians Committee for Responsible Medicine, published in JAMA Network Open, sheds light on the economic benefits of adopting a low-fat vegan diet.

Vegan diets have been central to poorer communities and indigenous peoples around the world for centuries; items such as tofu, seitan, TVP, beans, and tempeh, are highly affordable and more so than animal proteins. Furthermore, a recent Gallup Consumption Habits poll highlighted that the largest population of Americans opting for plant-based diets are those in low-income families.

Contrary to the widely-held notion that vegan diets are more expensive, and the subsequently perceived obstacle of a price barrier cited by a majority of non-vegans, the new PCRM paper found that those living a plant-based lifestyle can save 16% on grocery bills, averaging $500 per year compared to those following diets that include meat, dairy, and other animal products. Notably, the savings accounted for increased spending on meat and dairy alternatives.

The study, led by Dr. Hana Kahleova, director of clinical research at the PCRM, examined the dietary habits of participants who were randomly assigned to either a vegan group or a control group. The vegan group was encouraged to adhere to a low-fat vegan diet, while the control group made no dietary changes.

The vegan group experienced a 16% reduction in total food costs, equivalent to approximately $1.51 per day. This decrease was primarily due to reduced spending on meat (-$1.77 per day) and dairy (-$0.74 per day). The increased expenditures on vegetables (+$1.03 per day), fruits (+$0.40 per day), legumes (+$0.30 per day), whole grains (+$0.30 per day), and meat and dairy alternatives were outweighed by the savings on meat and dairy products leading to overall savings equating to nearly $500 per year. 

“We knew that a vegan diet significantly reduces your risk of conditions like heart disease, diabetes, and obesity—and now we have proof that opting for beans instead of beef will also lead to significant savings on your grocery bill,” says Kahleova.

Challenging the price barrier

Granted, it is obviously more affordable to live on a diet of whole foods, vegetables and grains, while the purchasing of many meat and dairy alternatives is still more expensive in many cases since their producers are emerging in the space and the items are often not mass-produced. However, here are just a few examples of alternative products at price parity or lower than their meat and dairy counterparts.

In the US:

• Rebellyous’ vegan nuggets are at price parity with chicken.
• Hooray Foods’ vegan bacon is quickly approaching price parity with traditional pork bacon.
• In foodservice: Taco Bell’s Vegan Crunchwrap is sold at parity to its original, while several emerging vegan fast food chains are offering burgers at the same price or less than conventional fast food, such as Next Level, Mr Charlie’s, and Hart House.
• JUST Egg’s liquid egg last year achieved price parity with chicken eggs.

In the UK:

• Vivera’s vegan salmon fillets cost less than conventional salmon. 
• Vegan fast food chain Ready Burger challenges McDonald’s and co with the same price points.
• PETA here lists several vegan products that are cheaper than their counterparts.
• Juicy Marbles sells its plant-based filet mignon steaks at par or less than conventional filet mignon (also available in the US and EU).
• Planted is offering its products at a lower price point than its meat counterparts.

In Europe:

• In France, alt-meat approaches and often reaches price parity, with Beyond Meat dropping 40% in price, and Nestlé’s plant-based Gardein Gourmet brand is now underpricing leading French meat producer Charal.
• La Vie plant-based bacon can be found for as little as 2€ — see the brand’s post about lowering costs for shoppers here.
• In the Netherlands, supermarket researcher Questionmark found inflation and high raw material prices have caused animal meat prices to skyrocket in comparison with plant-based alt meats. 
• Spain’s Hello Plant Foods launched a vegan foie gras alternative called Hello Fuah! at stores across the country selling at 50% cheaper than conventional foie gras.

In 2019, a study conducted by Dalhousie University and the University of Guelph in Canada featured similar insights, revealing that a family of four can save an average of 6.8 percent on their annual grocery bill by preparing food at home and adopting a plant-based diet.

Plant-based will be cheaper and better-tasting

Now that plant-based products are entering the mainstream and the industry is undergoing consolidation, prices will drop even further in coming years; as Vion Food Group stated to vegconomist: “In five years’ time, plant-based products will be cheaper and even better tasting than real meat.”

In the midst of our climate crisis and with 80 to 90 billion animals murdered for food each year, along them their habitats — and thus our own habitat — we are at a crucial point in time where awareness must be raised amongst mainstream consumers. Studies such as that of the PCRM are an essential part of this awareness

It’s time to challenge the narrative and help consumers realize the benefits across the board of a plant-based diet, for their wallets, the planet, their health, and the animals.

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https://vegconomist.com/society/charity-campaigns/open-letter-vegan-catering-uk-universities/

Tue, 05 Sep 2023 18:09:24 +0000

https://vegconomist.com/?p=112382

<![CDATA[The Plant-Based Universities campaign has sent an open letter to university vice-chancellors, catering managers, and student union presidents across the UK, calling for a transition to 100% plant-based catering in UK universities.  The open letter, supported by over 850 academics, politicians, and public figures, including Chris Packham, Etienne Stott MBE, and George Monbiot, marks one of the largest instances of academic endorsement for a plant-based food system.  Urgency of change Michelle Farnham of the Plant-Based Universities campaign emphasized the urgency of the call, saying, “This open letter should be a clear message to universities across the UK and beyond that the time for bold and decisive change is now.” Chris Packham, a well-known broadcaster and environmentalist, expressed his support, stating, “The student campaigners of Plant-Based …

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The Plant-Based Universities campaign has sent an open letter to university vice-chancellors, catering managers, and student union presidents across the UK, calling for a transition to 100% plant-based catering in UK universities. 

The open letter, supported by over 850 academics, politicians, and public figures, including Chris Packham, Etienne Stott MBE, and George Monbiot, marks one of the largest instances of academic endorsement for a plant-based food system. 

Urgency of change

Michelle Farnham of the Plant-Based Universities campaign emphasized the urgency of the call, saying, “This open letter should be a clear message to universities across the UK and beyond that the time for bold and decisive change is now.”

Chris Packham, a well-known broadcaster and environmentalist, expressed his support, stating, “The student campaigners of Plant-Based Universities are making incredible changes in their institutions, and it’s only right to see hundreds of academics stepping up to support them. The move towards a safe and secure plant-based food system is starting, and I stand behind these committed young people driving this shift forward.”

Campaign successes 

The campaign has already achieved success, with several UK universities committing to transition away from animal products. Earlier this year, Cambridge University’s Students’ Union voted to explore the removal of animal products from their menus in favour of an all-vegan offering. This motion garnered strong support from student representatives, with 72% in favour.

William Smith of Plant-Based Universities Cambridge noted, “By removing animal products from its menus, the University could significantly reduce its environmental impact and showcase to the world its commitment to sustainability.”

The letter declares, “Most universities have declared a climate emergency, with many taking steps such as fossil fuel divestment – largely prompted by groups such as “People and Planet” and “Extinction Rebellion,” referring to the fossil fuel divestment movement already adopted by 101 UK universities. 

The campaign is not pushing for individual dietary changes but rather institutional divestment from meat and dairy. The letter states, “Students and staff can still bring whatever food they like onto campus. What we are asking for is institutional divestment within procurement in the same way that universities are boycotting fossil fuel companies.”

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https://vegconomist.com/society/celebrities/questlove-bill-gates-podcast-something-told-me-plant-based-is-the-future/

Fri, 25 Aug 2023 17:32:40 +0000

Questlove in Bill Gates Podcast: “Something Told Me Plant-Based Is Going to Be the Future”

<![CDATA[In the latest episode of his “Unconfuse Me” podcast, tech mogul Bill Gates sits down with Questlove, the drummer of The Roots and Philidelphia foodie. The thought-provoking conversation revolved around the landscape of plant-based foods, with both Gates and Questlove sharing insights into their personal journeys and perspectives on the industry. Questlove, a Grammy Award-winning musician and musical director for The Tonight Show, recalls his evolution from a self-proclaimed carnivore to a passionate advocate for plant-based food. His connection to the culinary world deepened when he started hosting food salons with celebrity chefs, ultimately leading him to explore the plant-based movement. And that’s when he encountered Impossible™ meat. He recalled a blind taste test he conducted, comparing a traditional hamburger with the Impossible Burger. “I …

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In the latest episode of his “Unconfuse Me” podcast, tech mogul Bill Gates sits down with Questlove, the drummer of The Roots and Philidelphia foodie. The thought-provoking conversation revolved around the landscape of plant-based foods, with both Gates and Questlove sharing insights into their personal journeys and perspectives on the industry.

Questlove, a Grammy Award-winning musician and musical director for The Tonight Show, recalls his evolution from a self-proclaimed carnivore to a passionate advocate for plant-based food. His connection to the culinary world deepened when he started hosting food salons with celebrity chefs, ultimately leading him to explore the plant-based movement. And that’s when he encountered Impossible meat.

He recalled a blind taste test he conducted, comparing a traditional hamburger with the Impossible Burger. “I did three of the tests and every time, I chose the Impossible Burger. Somehow, I just saw the future. Something told me plant-based is going to be the future.”

The revelation led to Questlove’s creation of “Questlove’s Cheesesteak,” a plant-based version of the classic Philly Cheesesteak, made with Impossible meat (the product is not fully vegan as it does contain cheese). Initially only available at Citizens Bank Park in Philadelphia, the Grammy Award-winning musician teamed up with Goldbelly and now ships Questloves Cheesesteaks nationwide.

Highlighting the importance of plant-based foods in addressing climate concerns, Gates echoed Questlove’s sentiment, stating, “Yes, one thing that’s cool is that it gets rid of the animal cruelty thing, but it’s also a big climate thing.” Questlove has been involved in first-round investments for over ten years, including NotCo, RightRice, Eat Just, and more, emphasizing his belief in their potential impact. “I just feel as though that’s the future, and I want to be the person that plants the seed,” he comments. 

Gates addresses challenges

Gates acknowledged the multifaceted challenges of transforming the food landscape, particularly in developing high-quality plant-based alternatives. He shared his insights into the necessity of achieving the right taste and texture, highlighting his involvement in companies working on innovative solutions. But ultimately, the focus is on the environmental implications of our current food systems and building a future that sustains us.

Rounding out the dialogue, Gates noted, “Well, we need that. Of all the climate areas, the one that people are probably least aware of is all the fertilizer and cows, and that’s a challenge.”

Listen to the full podcast episode here.

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National Plant-Based Youth Advocates Make History on Capitol Hill

Tue, 22 Aug 2023 19:49:02 +0000

National Plant-Based Youth Advocates Make History on Capitol Hill

<![CDATA[In a groundbreaking movement, the National Plant-Based Youth Steering Committee (YSC) achieved a monumental stride in its mission. Established in 2022 by the Healthy Future Students and Earth Coalition, the YSC is made up of diverse students from across the United States who share a commitment to promoting accessible, nutritious plant-based foods in schools, all while striving to address systemic inequalities. United in their values and driven by the pressing need to combat climate change, the YSC is a group of young activists determined to make a positive impact and facilitate transformative change for youth across America.  The committee centers on the voices of black, indigenous, people of color, and low-income students who are most impacted by school meal programs and climate change, focusing on …

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In a groundbreaking movement, the National Plant-Based Youth Steering Committee (YSC) achieved a monumental stride in its mission. Established in 2022 by the Healthy Future Students and Earth Coalition, the YSC is made up of diverse students from across the United States who share a commitment to promoting accessible, nutritious plant-based foods in schools, all while striving to address systemic inequalities.

United in their values and driven by the pressing need to combat climate change, the YSC is a group of young activists determined to make a positive impact and facilitate transformative change for youth across America. 

The committee centers on the voices of black, indigenous, people of color, and low-income students who are most impacted by school meal programs and climate change, focusing on K-12 education. More than any other demographic, students depend on school breakfast and lunch programs for their daily nutrition. For many, especially disadvantaged students of color, two-thirds of their daily diet depends on what they are fed at school.

Unfortunately, these programs predominantly lack plant-based options. The YSC’s advocacy for plant-powered foods aligns with its mission to bridge health disparities, empower marginalized communities, and combat the climate crisis. The YSC’s efforts are supported by Chilis on Wheels and Friends of the Earth, part of a broader coalition dedicated to progressive change.

Advocating for plant-based food in schools

During their recent visit to Washington DC in July, the students engaged with legislators in over 40 meetings, presenting six pivotal bills aimed at transforming the landscape of plant-based food accessibility. They met with Congress, the White House, and the USDA to advocate for plant-based food in schools, reshape the Dietary Guidelines for Americans, and drive federal policies toward nutrition, food security, and climate-conscious food systems.

Central to their proposed mandate is the Healthy Future Students and Earth Act. This legislation seeks to allocate $10 million in voluntary grant-based funding to schools that incorporate plant-based menu choices, including streamlining access to non-dairy milk for students.

Additionally, their advocacy extended to the United States Department of Agriculture (USDA), where they championed the establishment of a youth advisory council. This initiative, driven by the YSC’s vision, would create tangible and lasting changes for the next generation of youth. Other lobbying efforts included farm reform bills designed to slow the expansion of factory farms and offer resources for transitioning away from industrial agriculture.

Lauren, a 20-year-old activist from Plymouth, Massachusetts, offered her perspective on the YSC’s journey. “Our committee’s meetings with the Executive Office of the President and the USDA’s Food and Nutrition Service and Agriculture Marketing Service, however, were disappointing. A recurring theme was a displacement of responsibility.” Despite such challenges, the committee’s resolve remains unshaken as they push for transformative change. 

Find out more about the National Plant-Based Youth Steering Committee and its initiatives by following them on Instagram. 

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Celebrities Offer £1M for Prince William to Add Plant-Based Category to Earthshot Prize

Thu, 17 Aug 2023 17:49:14 +0000

https://vegconomist.com/?p=110949

<![CDATA[A league of high-profile media figures, including three Oscar winners, have written an open letter to Prince William, head of The Royal Foundation‘s Earthshot Prize, which rewards £1 million to five businesses working on environmental projects so that they can continue their endeavors. One prize last year was awarded to NotPla, innovators in algae-based alternatives to plastic. The letter urges the organizers to include a new category that rewards innovations in plant-based food for their role in protecting the planet. Along with the request for the establishment of an “Advance a Plant-Based Food System” category, the £1 million prize for this category has been offered by international NGO Generation Vegan. The open letter begins: Your Royal Highness Prince William, Earthshot Prize Council Member Sir David …

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A league of high-profile media figures, including three Oscar winners, have written an open letter to Prince William, head of The Royal Foundation‘s Earthshot Prize, which rewards £1 million to five businesses working on environmental projects so that they can continue their endeavors. One prize last year was awarded to NotPla, innovators in algae-based alternatives to plastic.

The letter urges the organizers to include a new category that rewards innovations in plant-based food for their role in protecting the planet. Along with the request for the establishment of an “Advance a Plant-Based Food System” category, the £1 million prize for this category has been offered by international NGO Generation Vegan.

The open letter begins:

Your Royal Highness Prince William,
Earthshot Prize Council Member Sir David Attenborough was right when he said:
“We must change our diet. The planet can’t support billions of meat-eaters”.
The fact is: we simply cannot fix our planet without changing the way we eat.

The full list of signatories to the letter to Prince William and Earthshot are: actors Emma Thompson (Nanny McPhee; Harry Potter; Good Luck to You, Leo Grande), Olivia Colman (The Crown; Broadchurch; The Favourite), Alicia Silverstone (Clueless; Batman & Robin; The Perpetrator), Mark Rylance (Wolf Hall; Dunkirk; Don’t Look Up), Edie Falco (The Sopranos; Nurse Jackie), Gemma Whelan (Game of Thrones; Killing Eve), James Moore (Emmerdale); Justina Adorno (Grand Hotel; Roswell, New Mexico; Mayans MC); television personality and music manager, Sharon Osbourne; singer-songwriter Annie Lennox; business leader Deborah Meaden (Dragon’s Den); author, journalist, and environmental activist, George Monbiot; naturalist and TV presenter, Chris Packham; and poet and broadcaster Benjamin Zephaniah.

We must revolutionize our broken food system

The letter continues: “Producing food through animals is inefficient, wasteful, dangerous, and driving us towards climate catastrophe. It is the cause of unimaginable and unnecessary suffering for billions of animals, of zoonotic diseases and dangerous antibiotic-resistant diseases. Furthermore, it works against every Earthshot goal on your list. That’s why we must revolutionize our broken food system if we want to save our planet.

“With innovation in plant-based foods and cultivated meat advancing rapidly, NGOs working to support public and private behavior-change initiatives, and decision-makers at all levels piloting and enacting policies that support a transition to more planet-friendly food systems, the potential to positively transform our world through diet is too great to ignore. Yet the people behind these solutions are not receiving the recognition they deserve, nor the support they need to create systemic change and global impact.

“This is why we’re respectfully asking you to introduce a Sixth Earthshot Prize: Advance a Plant-Based Food System. If you agree, Generation Vegan will provide the £1 Million Earthshot Award prize fund for the inaugural Advance a Plant-Based Food System category winner.”

2023 could be the year they listen

Generation Vegan, or GenV (previously known as Million Dollar Vegan) has previously carried out campaigns urging Prime Minister Rishi Sunak to go vegan for Veganuary, with the offer of a million pounds for charity, as well as similar campaigns with the Pope and Donald Trump. Though, with the Earthshot Prize claiming to have similar goals, it appears that another lack of response on this particular occasion would seem especially tone-deaf on the part of the Royal Foundation. Will Prince William in his attempts to appear eco-conscious and align with younger generations, be the first to listen, and take up the offer of this forward-thinking organization?

As we know, animal agriculture is a leading cause of deforestation, habitat destruction, wildlife loss, species extinction, freshwater use, land use, climate breakdown, water pollution, and air pollution. Earthshot Prize council member Sir David Attenborough has already urged the public: “We must change our diet. The planet can’t support billions of meat-eaters.” Perhaps, there is some chance, that the media circus around this event will create enough hype this year, for change to take place in earnest.

Says Oscar Winner Emma Thompson: “The food we eat and the way it is produced is possibly the most significant way in which we impact our health and that of the planet. That’s why I support a campaign to support people trying to create a plant-based, human and planet-friendly food system.”

Says Environmentalist Chris Packham: “Meat and dairy are having a huge and detrimental impact on our planet in terms of pollution, climate change, deforestation, and loss of wildlife. But when we eat plants, we reduce these impacts significantly. We need Earthshot to incentivize a plant-powered revolution!”

Says Sharon Osbourne: “Earthshot rewards people who are working to heal our planet so adding a plant-based category is a no-brainer.”

Generation Vegan’s CEO Naomi Hallum concludes: “We are big supporters of the Earthshot Prize, and at GenV we are working towards the exact same aims. However, there seems to be a blind spot when it comes to animal agriculture and its devastating impact on the earth, air, waters, and climate. That’s why we are asking the Earthshot Prize council to introduce this essential sixth prize fund category for 2024, and why we would be delighted to donate the £1 million prize fund to the winner.”

More information on GenV here https://genv.org/

More information on Earthshot here https://earthshotprize.org/

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https://vegconomist.com/food-and-beverage/milk-and-dairy-alternatives/lazy-heroes-new-oat-drink-actor-elyas-mbarek/

Wed, 16 Aug 2023 18:42:42 +0000

https://vegconomist.com/?p=110849

<![CDATA[The actor Elyas M’Barek has begun his entrepreneurial journey with the launch of LAZY HEROES, a range of high-quality plant-based milk alternatives, via Uplegger. Oat drinks are extremely popular with flexitarians and the production is far more resource-efficient than that of cow’s milk. The actor is so convinced of plant-based milk alternatives that he is now involved as an entrepreneur in the field of oat drinks. The film star has founded his own lifestyle brand under the name LAZY HEROES. Elyas M’Barek comments: “Until now, however, the right product and the right environment were missing. A year ago I got to know the LAZY HEROES team in Berlin and was thrilled. The conviction for the products and the plan for the brand – the whole …

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The actor Elyas M’Barek has begun his entrepreneurial journey with the launch of LAZY HEROES, a range of high-quality plant-based milk alternatives, via Uplegger.

Oat drinks are extremely popular with flexitarians and the production is far more resource-efficient than that of cow’s milk. The actor is so convinced of plant-based milk alternatives that he is now involved as an entrepreneur in the field of oat drinks. The film star has founded his own lifestyle brand under the name LAZY HEROES.

Elyas M’Barek comments: “Until now, however, the right product and the right environment were missing. A year ago I got to know the LAZY HEROES team in Berlin and was thrilled. The conviction for the products and the plan for the brand – the whole project seemed well thought-out and promising from the start,” recalls the actor, who hasn’t drunk cow’s milk for a long time. “When I was able to taste the first oat milk from LAZY HEROES, I was really excited. For me it is the very best alternative, which is not only more contemporary, but also tastes much better. I am proud to say that I consider LAZY HEROES to be the best oat milk with the best foam on the market.”

The new LAZY HEROES oat drinks are suitable as an oat all-rounder for muesli, for smoothies, for cooking and baking, or as an oat barista in latte, macchiato or cappuccino style. The products do not contain any added sugar. The slight sweetness comes exclusively from the oats themselves. Both new product variants are vegan and enriched with calcium as well as vitamins D, B2 (riboflavin) and B12, which means that they come close to the nutrient profile of cow’s milk. They are offered in a new type of packaging from Tetra Pak, which comes from 80 percent plant-based material and saves eleven percent in CO2 emissions compared to a conventional beverage carton. This is made possible above all by the fact that the usual plastic is replaced by a renewable, plant-based alternative, namely sugar cane.

Elyas M’Barek emphasizes that the mission of LAZY HEROES is to develop uncomplicated products for every day. “We want to create a brand for everyone, not to be conformist and still in tune with the times,” he says, outlining the concept. “Lazy Heroes is definitely a new lifestyle.”

The LAZY HEROES oat drinks Allrounder and Barista are available now and are distributed in the DACH region by Uplegger Food Company GmbH. For more information, visit www.lazy-heroes.com and www.Uplegger.de.

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https://vegconomist.com/society/tourism-travel/oatly-soft-serve-deutsche-bahn/

Thu, 10 Aug 2023 13:10:53 +0000

Oatly’s Soft Serve Launching at All Deutsche Bahn Lounges Across Germany

<![CDATA[Oatly today announces a partnership with Deutsche Bahn (DB), one of the largest railway companies in Europe, to offer Oatly soft serve for the first time in all 16 DB lounges across Germany.  Oatly and Deutsche Bahn initially collaborated in 2022 by making Oatly Barista Edition the first-ever plant-based milk to be served on all Deutsche Bahn ICE and Intercity trains. Since then, the national rail company of Germany, which serves on average just under 2 billion passengers per year, has gone on to provide further plant-based options including a vegan currywurst option as well as a chilli sin carne with the LikeMeat product Like Hack. Oatly Soft Serve, which launched in the US in 2021, is available at New York City’s iconic ice cream …

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Oatly today announces a partnership with Deutsche Bahn (DB), one of the largest railway companies in Europe, to offer Oatly soft serve for the first time in all 16 DB lounges across Germany. 

Oatly and Deutsche Bahn initially collaborated in 2022 by making Oatly Barista Edition the first-ever plant-based milk to be served on all Deutsche Bahn ICE and Intercity trains. Since then, the national rail company of Germany, which serves on average just under 2 billion passengers per year, has gone on to provide further plant-based options including a vegan currywurst option as well as a chilli sin carne with the LikeMeat product Like Hack.

Oatly Soft Serve, which launched in the US in 2021, is available at New York City’s iconic ice cream chain 16 Handles. In Amsterdam, Oatly currently operates a soft serve popup exclusively for the product, which is open til the end of this month, while over in the UK, the ice cream recently launched into well-known stores and restaurants including vegan fast food chain Neat Burger.

“We’re thrilled to build on our successful national partnership with Deutsche Bahn to launch Oatly soft serve in their lounges across Germany,” says Isabel Groß, Head of OOH & New Business DACH at Oatly.  “Food service opportunities like this are critical to our mission to driving a more sustainable food by offering uncompromising plant-based products wherever you typically find dairy. So whether you’re vegan, lactose intolerant or just enjoy delicious soft serve, Oatly soft serve is the perfect treat for everyone traveling on Deutsche Bahn this summer.”

Oatly soft serve will be available in DB Lounges in Berlin (DB Lounge and DB Premium Lounge), Bremen, Dresden, Düsseldorf, Essen, Frankfurt/Main, Frankfurt/Main Airport, Hamburg, Hanover, Cologne, Leipzig, Mannheim, Munich, Nuremberg, and Stuttgart.

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Tapping into Nigeria’s Plant-Based Food Market

Mon, 07 Aug 2023 09:23:28 +0000

https://vegconomist.com/?p=109919

<![CDATA[With a rich food heritage, developing economy, growing bank of F&B innovators, and impressive population growth, Nigeria is one to watch as our world strives to transform the food system. Though ripe with potential, the African country’s market for plant-based foods has only started to take off recently, with first-mover VeggieVictory securing the spot as Nigeria’s earliest plant-based restaurant and brand. In its latest New Food Hub interview, NGO ProVeg International caught up with the Founder of VeggieVictory, Hakeem Jimo (also the new director of ProVeg Nigeria), to learn more about the African country’s food industry. An entrepreneur of many talents, Hakeem shared valuable lessons and insights into unlocking Nigeria’s plant-based food industry. Let the food do the talking “It was a bit crazy,” Hakeem …

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With a rich food heritage, developing economy, growing bank of F&B innovators, and impressive population growth, Nigeria is one to watch as our world strives to transform the food system.

Though ripe with potential, the African country’s market for plant-based foods has only started to take off recently, with first-mover VeggieVictory securing the spot as Nigeria’s earliest plant-based restaurant and brand.

In its latest New Food Hub interview, NGO ProVeg International caught up with the Founder of VeggieVictory, Hakeem Jimo (also the new director of ProVeg Nigeria), to learn more about the African country’s food industry.

An entrepreneur of many talents, Hakeem shared valuable lessons and insights into unlocking Nigeria’s plant-based food industry.

Let the food do the talking

“It was a bit crazy,” Hakeem said, when asked about what it was like to open Nigeria’s first-ever plant-based restaurant. “The concept of vegetarianism – especially veganism – was completely strange 10 years ago. We initially said that ‘vegan is like vegetarian’, but vegetarianism‌ had negative connotations. Interestingly, vegan, today, is more positive – it’s considered ‘healthy’.”

So, how did VeggieVictory initially attract diners? And how do they continue to retain consumers today? Hakeem explained that instead of trying to emphasise that their meals are plant-based, they “simply give people the food” and “let it ‘do the talking’”.

This tactic seems to work well with Nigerian consumers, to whom tasty plant-based foods are not a novel concept, only the label of ‘vegan’ or ‘plant-based’. “There are already a lot of plant-based dishes in Africa. It’s just that nobody really thought about them before as vegan dishes – like beans and plantain,” Hakeem added.

‘Price parity is important’

To unlock Nigeria’s plant-based industry, Hakeem stated the importance of cost: “In Nigeria, price parity, or even cheaper, is important because it’s a low-purchasing market.”

“You can’t come here with premium products,” he added, “because there is this ‘catching-up’ mentality – ‘I want to eat meat because most people don’t eat a lot of meat’. It’s still seen as an aspirational thing, just like, ‘I can afford a car now, I’m not only riding a bicycle,’ it’s the same outlook.”

Certainly, a different approach to the one taken in the Western world will be needed to build up the plant-based industry in Nigeria. One that is, not only suitable for the market, but actually considers Nigerian consumers’ preferences, outlooks, and ideals. 

Watch the full interview on ProVeg’s New Food Hub, and get in touch with [email protected] for support on your plant-based product strategy.

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Celebrity Cruises to Offer Seven-Course Plant-Based Menu Aboard New Ship

Mon, 31 Jul 2023 06:00:16 +0000

https://vegconomist.com/?p=109297

<![CDATA[Premium cruise line Celebrity Cruises has announced that a seven-course plant-based tasting menu will be available on board its new ship, Celebrity Ascent. Served in the ship’s signature restaurant, the menu is said to give customers the opportunity to “experience global cuisine in its most pristine and untouched form”. The dishes will include minimally processed ingredients sourced from their original places of origin; example menu items are Golden Beet-Tomato Ceviche, Ajoblanco Panna Cotta, Roasted and Glazed Celeriac Steak, and Dry Rose Petals Masala Curry. The plant-based dishes will also be available a la carte, with the option to pair them with vegan and organic wines. “Delighting every guest” The news comes just a month after German cruise line AIDA opened primarily plant-based restaurants on board …

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Premium cruise line Celebrity Cruises has announced that a seven-course plant-based tasting menu will be available on board its new ship, Celebrity Ascent.

Served in the ship’s signature restaurant, the menu is said to give customers the opportunity to “experience global cuisine in its most pristine and untouched form”. The dishes will include minimally processed ingredients sourced from their original places of origin; example menu items are Golden Beet-Tomato Ceviche, Ajoblanco Panna Cotta, Roasted and Glazed Celeriac Steak, and Dry Rose Petals Masala Curry.

The plant-based dishes will also be available a la carte, with the option to pair them with vegan and organic wines.

“Delighting every guest”

The news comes just a month after German cruise line AIDA opened primarily plant-based restaurants on board three of its ships. The company said it was responding to increasing customer demand for plant-based options.

“The memories we make with family and friends while sharing food and drink have long been one of the most memorable parts of travel, and with Celebrity Ascent we sought every opportunity to make these experiences richer and even more exciting for our guests,” says Laura Hodges Bethge, President of Celebrity Cruises. “On board Ascent there is something to delight every guest, whether it is the fine dining connoisseur with a palate for the world’s best wines, the couple looking for an intimate and romantic night out, the family that desires to bond with their kids over a fun and high-energy experience, or the wellness-minded traveler desiring more plant-based, healthy options.”

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https://vegconomist.com/society/veganism-masculinity-vegan-society/

Fri, 28 Jul 2023 16:59:49 +0000

https://vegconomist.com/?p=109302

<![CDATA[In recent years, the gender imbalance in vegan and vegetarian populations has received much interest from researchers seeking to explain this phenomenon. As it turns out, perhaps unsurprisingly, the reasons for this imbalance are deeply complicated. The Vegan Society’s first Research Briefing was published last month which explored the reasons why men are less likely than women to go vegan. The publication, titled Research Briefing: Veganism and Masculinity, provides a succinct overview of the topic, offering key recommendations for professional practice and identifying potential opportunities for future research. Main barriers The Research Briefing and its key recommendations were informed through careful consideration of current literature and research into effective campaign strategies. We found that the main barriers men face when going vegan are social stigma …

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In recent years, the gender imbalance in vegan and vegetarian populations has received much interest from researchers seeking to explain this phenomenon. As it turns out, perhaps unsurprisingly, the reasons for this imbalance are deeply complicated.

The Vegan Society’s first Research Briefing was published last month which explored the reasons why men are less likely than women to go vegan. The publication, titled Research Briefing: Veganism and Masculinity, provides a succinct overview of the topic, offering key recommendations for professional practice and identifying potential opportunities for future research.

Main barriers

The Research Briefing and its key recommendations were informed through careful consideration of current literature and research into effective campaign strategies. We found that the main barriers men face when going vegan are social stigma and pressures to conform to masculine expectations, and misinformation relating to nutrition.

It’s been widely noted in the literature that masculinity is something which needs to be reinforced through action, hence the concept of ‘performative masculinity’. Meat-eating, and animal-product consumption more broadly, has been widely viewed as a key masculine performance for a long time, and breaking from this behaviour by going vegan may be perceived as a gender role violation.

Gender role violations are thus often met with hostility, potentially invoking harsh judgement from meat-eating individuals or groups. We found that it is this expectation of experiencing social stigma which may be preventing many would-be vegan men from going vegan. In the briefing, we also discuss how men are more likely than women to justify meat-eating as natural and hold hierarchical attitudes towards non-human animals.

Myths around soy

Our Research Briefing also found that evidence of social misinformation regarding vegan nutrition that may be putting men off going vegan. Specifically, the oestrogen present in soy has been used by those seeking to spread misinformation to insist that soy-heavy diets will affect testosterone levels in men. The implication often being that men who consume a lot of soy will be less physically strong and more feminine – the supposed link between soy consumption and feminised men being rooted in colonial-era racism. In fact, research has shown that these claims have no academic credibility, and that soy consumption does not affect testosterone levels.

Research suggests that vegan men are more likely to reject traditional or rigid understandings of masculinity: Masculinity is dynamic in that it does not mean the same thing to everyone and that popular understandings of masculinity change and adapt over time. Research suggests that vegan men are likely to reject the idea that veganism is fully compatible with hegemonic (mainstream) masculinity, and instead embrace a more hybrid understanding of masculinity which centres empathy rather than dominance. We argue that veganism may be a pathway for men to break free from rigid gender norms and expectations and live a life that is more aligned with their values.

The purpose of this Research Briefing, besides being an information and educational resource, is to directly inform our Vegan and Thriving campaign. We are currently in the process of planning the next stages of this research which will help us to convince more men to overcome some of the barriers we’ve highlighted in the Research Briefing and to go vegan.

You can read the full Research Briefing here.

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With sincere thanks to Dr Lorna Fenwick McLaren and Alexander Huntley and The Vegan Society for your work and contribution.

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Data Shows Number of “Plant-Based” Job Listings Increased 32% in Q2

Wed, 19 Jul 2023 09:10:33 +0000

https://vegconomist.com/?p=108340

<![CDATA[More companies are hiring for positions related to the plant-based industry, reports Just Food. From April to July 2023, the number of open jobs advertised in this segment of the consumer goods sector increased by almost a third, suggesting a possible rise in interest in plant-based foods’ future growth prospects. Using insights obtained from GlobalData’s Job Analytics database, which tracks daily job postings across multiple industries, analysts found there were 596 “active” job listings posted by consumer-sector companies that were linked to the plant-based diet. The listings were published from April 14 to July 13, representing a 32% increase from the previous 90 days. Analysts also found a 4% increase in active job postings related to health and wellness, which represented about 4,460 positions.  According …

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More companies are hiring for positions related to the plant-based industry, reports Just Food. From April to July 2023, the number of open jobs advertised in this segment of the consumer goods sector increased by almost a third, suggesting a possible rise in interest in plant-based foods’ future growth prospects.

Using insights obtained from GlobalData’s Job Analytics database, which tracks daily job postings across multiple industries, analysts found there were 596 “active” job listings posted by consumer-sector companies that were linked to the plant-based diet. The listings were published from April 14 to July 13, representing a 32% increase from the previous 90 days.

Analysts also found a 4% increase in active job postings related to health and wellness, which represented about 4,460 positions. 

According to Just Food, its data provides an indication of where businesses are focusing their hiring efforts,  and these numbers signal that corporate interest in plant-based positions is on the upswing, despite recent trends and media reports suggesting the industry’s decline.

Consumer interest still strong

While global sales of plant-based foods have been impacted by inflation and other considerable economic challenges, recent emerging reports find consumer interest in the sector remains high. In June, US grocer Sprouts Farmers Markets, which operates over 350 locations in 23 states, revealed sales of plant-based foods at its stores grew 21% last year, driven by innovative products and creative in-store marketing.

Earlier this month, global agribusiness firm Bunge began construction on a $500M soybean processing facility to supply protein ingredients for the plant-based foods market.

In addition, an April 2023 study by the Plant Based Foods Association (PBFA) and Good Food Institute (GFI) found that, despite economic headwinds, US plant-based food dollar sales grew 6.6% in 2022. In the “powerhouse” category of milk, the report found over 40% of US households now purchase dairy-free milk products, and nearly 80% of these consumers repeated their purchases last year.

PBFA’s research also showed that two-thirds of the US population still believes that plant-based foods are healthier than animal-based foods, with 42% planning to substitute animal foods with more plant-based foods, and 27% planning to eat less animal-based food in the future.

A resilient industry

Commenting on the state of the industry, PBFA CEO Rachel Dreskin said: “The plant-based foods industry has proven its resilience, weathering unprecedented challenges to maintain cross-category market shares and achieve $8 billion in US retail sales.

“This success is a testament to the dedication of consumers who are looking for plant-based options for every eating occasion, and the innovative brands and marketplace partners who are working to meet growing demand for sustainable, healthy, and delicious options.”

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Ecotricity Founder to Launch “World’s First” Electric Airline, Serving Only Plant-Based Meals

Tue, 18 Jul 2023 10:45:25 +0000

https://vegconomist.com/?p=108261

<![CDATA[Dale Vince, the founder of British renewable energy firm Ecotricity, has announced plans to launch what he claims will be the world’s first electric airline. Called Ecojet, the airline will use conventional planes retrofitted with hydrogen-electric powertrains. On-board fuel cells will produce electricity by mixing hydrogen with oxygen from the air, producing only water as a byproduct. This will generate the same power output as conventional aircraft, but with a one-hundred percent reduction in CO2 emissions. There will also be other carbon-saving measures on board; all inflight meals will be plant-based, there will be no single-use plastic, and staff members will be issued with eco-friendly uniforms. Ecojet flights will begin next year between Edinburgh and Southampton, though conventional fuel will initially be used to help …

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Dale Vince, the founder of British renewable energy firm Ecotricity, has announced plans to launch what he claims will be the world’s first electric airline.

Called Ecojet, the airline will use conventional planes retrofitted with hydrogen-electric powertrains. On-board fuel cells will produce electricity by mixing hydrogen with oxygen from the air, producing only water as a byproduct. This will generate the same power output as conventional aircraft, but with a one-hundred percent reduction in CO2 emissions.

There will also be other carbon-saving measures on board; all inflight meals will be plant-based, there will be no single-use plastic, and staff members will be issued with eco-friendly uniforms.

Ecojet flights will begin next year between Edinburgh and Southampton, though conventional fuel will initially be used to help the airline secure routes and a license from the Civil Aviation Authority. Further routes within the UK and abroad will follow. By converting existing planes rather than building new ones — a process that should begin in 2025 when the technology becomes available — significant levels of carbon will be saved.

“Most significant step”

While electric commercial flights are not yet a reality, many airlines worldwide are now offering plant-based inflight meals. These include China Airlines, which introduced an extensive menu featuring meat and fish alternatives last year, along with Emirates and Japanese airline ANA.

Ecojet founder Dale Vince is well-known for his support of plant-based diets — he is a longtime vegan and the chairman of football club Forest Green Rovers, which he helped to turn into the world’s first all-vegan football club.

“The question of how to create sustainable air travel has plagued the green movement for decades; Ecojet is by far the most significant step towards a solution to date. The desire to travel is deeply etched into the human spirit, and flights free of CO2 emissions, powered by renewable energy, will allow us to explore our incredible world without harming it for the first time,” said Vince.

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Successful Dutch Meatless Week Campaign Launches for the First Time in Belgium as Semaine Sans Viande

Thu, 13 Jul 2023 11:08:57 +0000

https://vegconomist.com/?p=107920

<![CDATA[Meatless Week (Week Zonder Vlees), a campaign encouraging Dutch citizens to give up meat for a week and try plant-based alternatives, will launch for the first time in Belgium as Semaine Sans Viande from the 23rd to the 29th of October 2023.  Week Zonder Vlees is a foundation created by the food blogger Isabel Boerdam in The Netherlands to accelerate the path towards a more plant-based diet into concrete actions with directly measurable results. The project aims to raise awareness of the positive impact of a meat-free diet on human health and its potential to contribute to the 2030 climate goals. “Meatless Week challenges you to give up meat for a week and choose unexpected alternatives. It’s the perfect opportunity to taste and experiment with plant-based foods …

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Meatless Week (Week Zonder Vlees), a campaign encouraging Dutch citizens to give up meat for a week and try plant-based alternatives, will launch for the first time in Belgium as Semaine Sans Viande from the 23rd to the 29th of October 2023. 

Week Zonder Vlees is a foundation created by the food blogger Isabel Boerdam in The Netherlands to accelerate the path towards a more plant-based diet into concrete actions with directly measurable results. The project aims to raise awareness of the positive impact of a meat-free diet on human health and its potential to contribute to the 2030 climate goals.

“Meatless Week challenges you to give up meat for a week and choose unexpected alternatives. It’s the perfect opportunity to taste and experiment with plant-based foods that can be surprising, delicious and complete! says Week Zonder Vlees on social media.

2.7 million participants 

The initiative’s first edition debuted in 2018. Since then, the campaign has been the annual non-profit initiative of Green Food Lab, a communications and food consultancy owned by Boerdam. According to Meatless Week, the campaign has succeeded in convincing up to 2.7 million Dutch citizens to adopt a plant-based diet for seven days since its debut.

In Belgium, the campaign will roll out in collaboration with LIKE-A-PRO, an EU project that aims to facilitate sustainable and healthy diets by mainstreaming alternative proteins. Twenty-five companies, including La Vie, Beyond Meat, and Norishh, support and will participate in the Belgian initiative.  

Savings of a meatless week

Wageningen University & Research (WUR) calculated the savings figures of avoiding animal proteins for a week. Their calculations assume replacing meat and dairy with plant-based meat and dairy substitutes such as vegan burgers, legumes, nuts, seeds, soy drinks, almond drinks, soy yogurt, and coconut milk.

The research’s estimates show that a meat-free week saves about 380 kilometers of driving an average car and 983 liters of water. Replacing dairy for a week has an even more significant impact: it saves 593 kilometers of driving a car and 1,435 liters of water. “Therefore, it makes sense to not only leave meat out but also replace dairy! It’s the tastiest and easiest thing you can do yourself for a better climate,” argues Week Zonder Vlees.

“Are you ready? Count yourself in! Mark the week of October 23 to 39 in your diary and get ready for a week full of green inspiration! Together, we can have a positive impact on the climate!” says the foundation on social media.

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https://vegconomist.com/politics-law/palm-pr-campaign-trading-standards-petition-dairy-related-terms/

Mon, 10 Jul 2023 14:55:19 +0000

https://vegconomist.com/?p=107635

<![CDATA[An initiative has been undertaken to counter the Trading Standards’ issuance of guidelines that prohibit plant-based brands from employing dairy-associated terminology such as “mylk,” “sheese,” and “b+tter”. Palm PR, a Food & Drink Public Relations agency, has spearheaded this campaign, launching a petition that endeavours to safeguard the marketing practices of vegan brands. The campaign has commenced by means of a petition hosted on change.org and has already garnered support from prominent entities such as The Vegan Society and vegan charity Viva!, along with numerous enterprises and influential figures within the field. Palm PR’s short-term aim is for the petition to prevent Trading Standards from issuing guidelines preventing plant-based brands from using dairy-related terms. In the long term, the firm hopes that the campaign will …

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UK brands get on board

Palm Founders Emily and Liam Keogh say: “We believe that the vegan sector can live in harmony alongside the rest of the food and drink industry, that it’s possible to support both the plant-based and non-vegan parts of the market, and that the plant-based industry’s success reinforces the world leader all of the UK’s food and drink economy. That’s why we are petitioning Trading Standards to allow plant-based brands to continue to use dairy-related terms.

“We are passionate about promoting as much choice as possible in the food and drink industry and that there should be a level playing field between categories. We also believe that the UK’s vegan food industry is an incredible part of the economy and should be celebrated – it’s a world leader, generates millions of pounds of revenue a year, and promotes more choice for consumers.”

The Vegan Society’s  CEO Steve Hamon says: “There is no evidence that consumers are confused when buying plant-based dairy alternatives, and to argue that terms such as “not milk” and “sheese” are confusing and should be banned is ridiculous. This proposed measure is based on outdated regulations and appears to be driven solely by commercial interests rather than consumer interests. Instead, it would actually limit consumer choice and work to suppress innovation in the green plant-based industry, where the UK should be a world leader. Plant-based foods emit half the amount of greenhouse gases as animal-based foods and we urgently need to shift diets to help tackle climate change. Trading Standards should drop this proposal which represents a huge step backwards for the UK.”  

Ludicrous

Vegan charity Viva! is also in support of the petition, as Founder and Director, Juliet Gellatly comments: “It is ludicrous that Trading Standards are considering banning brands from using dairy-related terms when describing their products. Plant-based alternatives to dairy have existed for decades, never causing any confusion to consumers. Preventing businesses from using these terms may require an entire rebrand, costing a lot of money at a time when many organisations are facing economic difficulties. In wider, global terms, we need vegan businesses to thrive to help save our planet and protect animals. I urge Trading Standards to rethink this bizarre plan that is clearly biased against vegan businesses.

“The dairy industry does not hold a monopoly on the use of words such as “milk” or “butter”, or any puns related to these terms. Plant-based businesses are fully entitled to use these phrases, and we should be embracing their innovation – not restricting it.”

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https://vegconomist.com/retail-e-commerce/tabitha-brown-target-food-2024/

Wed, 05 Jul 2023 18:59:15 +0000

https://vegconomist.com/?p=107333

<![CDATA[Superstar influencer Tabitha Brown reveals her best-selling vegan food collection will return to Target stores next year, following an extremely popular limited-time release in January. Speaking onstage at the ESSENCE Festival of Culture 2023, Brown also said the collection will be expanded to include more items and will be available year-round in 2024.  Brown, who regularly promotes her vegan lifestyle to millions of fans on Instagram and TikTok, first launched an extensive food collection at Target on January 8. The line, which featured 40 products including plant-based burgers, sausages, spreads, cream cheese, ravioli, snacks and soup, became an immediate hit and sold out in Target stores across the country.  Speaking at the ESSENCE Festival on July 1, Brown thanked her fans for making the launch …

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Superstar influencer Tabitha Brown reveals her best-selling vegan food collection will return to Target stores next year, following an extremely popular limited-time release in January. Speaking onstage at the ESSENCE Festival of Culture 2023, Brown also said the collection will be expanded to include more items and will be available year-round in 2024. 

Brown, who regularly promotes her vegan lifestyle to millions of fans on Instagram and TikTok, first launched an extensive food collection at Target on January 8. The line, which featured 40 products including plant-based burgers, sausages, spreads, cream cheese, ravioli, snacks and soup, became an immediate hit and sold out in Target stores across the country. 

Speaking at the ESSENCE Festival on July 1, Brown thanked her fans for making the launch so successful, and gifted audience members with a free bag of her favorite popcorn.

“Thank y’all for supporting me and going to Target to buy all of the things,” Brown enthusiastically told the crowd. “Honey, y’all sold that food out so fast…But next year, it’s gonna be in there all year-long.”

More launches

In addition to food products, Brown is also a beauty entrepreneur who owns a best-selling vegan hair care line, Donna’s Recipe. At the festival, Brown revealed Donna’s Recipe products will also be launching at Target stores in the near future. 

Life-changing journey

Recently, Brown took time on social media to share her personal struggles with illness and depression that led her to adopting a vegan diet nearly six years ago, and encouraged fans to persevere through hardship. 

“I didn’t know if I was coming or going, and I also didn’t know if I was going to live or die,” Brown shared on Instagram. “I felt stuck, and I was desperate to be made whole.” She added, “In the last six years, my life has changed in a way that I could never imagine.”

Speaking on the return of her Target collection, Brown enthused: “I’m so grateful that y’all have supported me the way y’all have over the years. This wouldn’t be possible without all of you, so thank you thank you thank you!!!”

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https://vegconomist.com/society/tourism-travel/united-airlines-vegan-bagel-just-egg/

Wed, 05 Jul 2023 16:13:13 +0000

https://vegconomist.com/?p=107295

<![CDATA[United Airlines has expanded its plant-based food options with a new Vegan Breakfast Bagel on US domestic flights. Featuring a JUST Egg patty, the bagel is available on flights exceeding 1,190 miles.  Warm meal option According to United Airlines, the Vegan Breakfast Bagel is made with JUST Egg, vegan cheese and a harissa spread served on a bagel. The item is featured in the airline’s “Bistro on Board” menu and according to JUST Egg parent company Eat Just, the bagel has already received very positive feedback from consumers. The item is the latest plant-based offering by United Airlines, which in 2022 announced plans to begin providing airline customers with more plant-based options.  Last year, the airline partnered with Impossible Foods to introduce Impossible Meatballs to …

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United Airlines has expanded its plant-based food options with a new Vegan Breakfast Bagel on US domestic flights. Featuring a JUST Egg patty, the bagel is available on flights exceeding 1,190 miles. 

Warm meal option

According to United Airlines, the Vegan Breakfast Bagel is made with JUST Egg, vegan cheese and a harissa spread served on a bagel. The item is featured in the airline’s “Bistro on Board” menu and according to JUST Egg parent company Eat Just, the bagel has already received very positive feedback from consumers.

The item is the latest plant-based offering by United Airlines, which in 2022 announced plans to begin providing airline customers with more plant-based options. 

Last year, the airline partnered with Impossible Foods to introduce Impossible Meatballs to first-class passengers on domestic US flights, as well as Impossible Sausage in several of its airport lounges. 

Second collaboration

JUST Egg also recently debuted with another major US airline, Alaska Airlines, which began offering a Harissa and Chorizo Frittata made with JUST Egg in May, in addition to several other First Class plant-based meals.

Commenting on its launch of plant-based meat in 2022, Aaron McMillan, United Airlines’ managing director of hospitality and planning stated: “To many travelers, the quality of food choices at the airport and in the sky are a really important part of the customer experience, so we’re invested in making sure our menu items exceed their expectations.”

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https://vegconomist.com/society/tourism-travel/poeco-folk-foods-gourmet-camping/

Thu, 29 Jun 2023 18:36:47 +0000

https://vegconomist.com/?p=106795

<![CDATA[Husband and wife duo Jamie and Jayson Poe, both Michelin-trained chefs, have launched Poe & Co. Folk Foods, a line of gourmet, plant-based, just-add-water camping meals, an offshoot of Santa Barbara-based catering and meal delivery business Poe & Co which was established in 2018. Poe & Co has earned a reputation due to the pair’s fine-dining culinary talents and has amassed a celebrity clientele, owing to the founders’ high-end experience at establishments including Union Square Cafe, Gramercy Tavern, The Four Seasons Hotel, Restaurant Daniel, and Solbar Calistoga. Seemingly carving out a new niche in luxury vegan camping food, the founders have created a line of better-for-you dishes which can be consumed straight out of the pouch simply with the addition of water. Bringing Michelin quality …

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Husband and wife duo Jamie and Jayson Poe, both Michelin-trained chefs, have launched Poe & Co. Folk Foods, a line of gourmet, plant-based, just-add-water camping meals, an offshoot of Santa Barbara-based catering and meal delivery business Poe & Co which was established in 2018.

Poe & Co has earned a reputation due to the pair’s fine-dining culinary talents and has amassed a celebrity clientele, owing to the founders’ high-end experience at establishments including Union Square Cafe, Gramercy Tavern, The Four Seasons Hotel, Restaurant Daniel, and Solbar Calistoga.

Seemingly carving out a new niche in luxury vegan camping food, the founders have created a line of better-for-you dishes which can be consumed straight out of the pouch simply with the addition of water.

Bringing Michelin quality foods to the outdoors

The range debuts with three flavors: Black Garlic Ramen Bowl – with carrots, edamame, and nori; Coconut Chickpea Stew – with basmati rice, cauliflower, and turmeric (gluten-free); and Quinoa Sweet Potato Skillet – with black beans, tomato, and chipotle (gluten-free).

“We care about every meal we eat, including when we go camping. We don’t want to sacrifice quality,” said Poe. “We wanted to bring the same level of creativity and modern flavors to the camping community that we bring to our catering clients while also offering a delicious and cleaner option.”

“The response so far has been great, and we’re thrilled to see that many people are also using them as a quick office lunch or as an emergency preparedness staple,” said Poe. “We’ve taken great care to create a product that is not only delicious but also versatile and convenient for a variety of settings and situations.”

The products are now available nationwide at www.folk-foods.com or at retail partners listed online. For more information, contact [email protected] or follow @poeandcofolkfoods on social media.

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How US Hospitals Are Using Stealth Strategies to Reduce Patients’ Meat Consumption

Thu, 29 Jun 2023 11:12:41 +0000

How US Hospitals Are Using Stealth Strategies to Reduce Patients’ Meat Consumption

<![CDATA[US hospitals may have cracked the code when it comes to convincing patients to eat more healthy, sustainable, plant-based meals. After years of struggling to get patients interested in vegan options or Meatless Mondays, healthcare providers have realized that describing meals as “vegetarian” or “vegan” can be off-putting. Since most patients do not identify with these labels, they believe the food is not for them and continue to choose more conventional options. The solution? Some hospitals, such as Brigham and Women’s Faulkner Hospital in Boston, Massachusettes, are emphasizing what is included in the dish rather than what isn’t. Menu options are described with reference to their flavor and other benefits, with no direct mention of the fact that they do not contain meat. Additionally, meat …

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US hospitals may have cracked the code when it comes to convincing patients to eat more healthy, sustainable, plant-based meals.

After years of struggling to get patients interested in vegan options or Meatless Mondays, healthcare providers have realized that describing meals as “vegetarian” or “vegan” can be off-putting. Since most patients do not identify with these labels, they believe the food is not for them and continue to choose more conventional options.

The solution? Some hospitals, such as Brigham and Women’s Faulkner Hospital in Boston, Massachusettes, are emphasizing what is included in the dish rather than what isn’t. Menu options are described with reference to their flavor and other benefits, with no direct mention of the fact that they do not contain meat. Additionally, meat dishes sometimes have a similar plant-based option placed right next to them, providing a clear alternative.

Another important finding is that many patients are not motivated to eat more healthily, but they do want to help the planet. Portraying plant-based dishes as the sustainable choice makes patients believe they are contributing to the greater good.

“Inclusive dining experience”

Many of the hospitals and universities making these changes have signed up to the international Coolfood pledge, committing to reduce food-related greenhouse gas emissions by 25% by 2030. Data from Coolfood shows that ruminant meats such as beef are responsible for over half of some food service providers’ emissions, despite only making up a small percentage of the ingredients bought.

Elsewhere in the US, other healthcare providers are also turning to plant-based foods, with New York City hospitals partnering with The Better Food Foundation last September to make plant-based meals the default option. This strategy has proven hugely successful, with over half of patients opting for the meatless dishes.

In 2020, five organizations joined forces to create the Plant-Based Hospital Food Coalition, providing support to hospitals to help them offer more animal-free meals. Among these organizations was the Physicians’ Committee for Responsible Medicine, which has done significant work in this area in its own right. Most recently, the Committee helped Santa Clara Valley Healthcare (SCVH) become the first public hospital system in the US to offer Universal Meals, a new plant-based food program.

“We are thrilled that the Santa Clara Valley Healthcare system has embraced Universal Meals with such enthusiasm to create a more inclusive dining experience,” said Physicians Committee Culinary Specialist and Chef Dustin Harder. “We are proud to have them lead the way for public health, and Universal Meals is a great step forward to creating a seat at the table for everyone.”

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UK’s Kent University Votes For 100% Plant-Based Catering by 2027

Wed, 28 Jun 2023 13:18:16 +0000

https://vegconomist.com/?p=106624

<![CDATA[Students at Kent University have voted for a transition to 100% plant-based catering from 2027 in a proposal that aims to reduce the impact of animal agriculture on the environment. The policy motion, voted for by 450 students at Kent University, will now be discussed by the university’s Board of Trustees.   The Plant-Based Universities campaign has witnessed increasing success in the UK, with the universities of Birmingham, Stirling, and Cambridge voting for fully plant-based menus. The move closely follows news from earlier this week that Brakes, the UK’s leading food wholesale supplier, has launched an initiative urging educational settings to serve plant-forward meals. “A plant-forward approach is a virtuous circle providing a sustainable, healthy, and cost-effective way of catering,” said Lisa Johnson, sector marketing manager …

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Students at Kent University have voted for a transition to 100% plant-based catering from 2027 in a proposal that aims to reduce the impact of animal agriculture on the environment. The policy motion, voted for by 450 students at Kent University, will now be discussed by the university’s Board of Trustees.  

The Plant-Based Universities campaign has witnessed increasing success in the UK, with the universities of Birmingham, Stirling, and Cambridge voting for fully plant-based menus.

The move closely follows news from earlier this week that Brakes, the UK’s leading food wholesale supplier, has launched an initiative urging educational settings to serve plant-forward meals. “A plant-forward approach is a virtuous circle providing a sustainable, healthy, and cost-effective way of catering,” said Lisa Johnson, sector marketing manager for education at Brakes.

Meanwhile across the pond in the US, catering giant Sodexo is collaborating with the Humane Society of the United States and recently updated its pledge which now aims to make 50% of its college campus menus plant-based by 2025. 

The why

Animal agriculture is responsible for 32% of human-caused emissions of methane – a powerful greenhouse gas – and is also responsible for most of the greenhouse gases caused by the food system. Policies are urgently required to support the transition to plant-based diets, such as through public procurement, research and development, and subsidies for farmers to transition to alternative protein production.

“It’s really encouraging to see university students take this significant and necessary step towards adopting climate friendly diets,” Jasmijn de Boo, CEO of ProVeg, said.

“Global greenhouse gas (GHG) emissions from animal agriculture are twice those from plant-based diets, so actions like the one taken in Kent need to be welcomed and encouraged. We congratulate the students on taking a stance for the climate.

“It is also vitally important that younger generations are empowered to act in the face of the climate crisis as they will be more impacted by the effects of climate change than older generations,” she added.

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https://vegconomist.com/society/celebrities/chris-paul-investor-wicked-kitchen/

Tue, 27 Jun 2023 19:56:58 +0000

https://vegconomist.com/?p=106565

<![CDATA[Plant-based CPG brand Wicked Kitchen announces basketball superstar Chris Paul has joined the company as an investor. Paul joined the brand after originally investing in alt-seafood startup Current Foods, which Wicked Kitchen acquired in May.  A 10-time NBA All-Star, Paul transitioned to a plant-based diet in 2019 and credits the change with enhancing his on-court performance and improving his recovery time. Paul has become a passionate advocate for the vegan lifestyle and also invested in plant-based brands Umaro Foods, Misha’s, and Koia protein shakes.  In 2022, Paul partnered with delivery service GoPuff to launch his own line of plant-based chips and snacks, Good Eat’n.  Accelerating growth With one of the plant-based industry’s most extensive ranges of packaged foods, Wicked Foods’ products can currently be found …

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Plant-based CPG brand Wicked Kitchen announces basketball superstar Chris Paul has joined the company as an investor. Paul joined the brand after originally investing in alt-seafood startup Current Foods, which Wicked Kitchen acquired in May. 

A 10-time NBA All-Star, Paul transitioned to a plant-based diet in 2019 and credits the change with enhancing his on-court performance and improving his recovery time. Paul has become a passionate advocate for the vegan lifestyle and also invested in plant-based brands Umaro Foods, Misha’s, and Koia protein shakes. 

In 2022, Paul partnered with delivery service GoPuff to launch his own line of plant-based chips and snacks, Good Eat’n. 

Accelerating growth

With one of the plant-based industry’s most extensive ranges of packaged foods, Wicked Foods’ products can currently be found at  90,000 distribution points in the US and UK.  In addition to retail, Wicked Kitchen is expanding its presence in food service, debuting its first plant-based concession stand at the Target Center in Minneapolis and partnering with ASM Global to increase vegan food options across ASM’s network of arenas, stadiums and convention centers. 

Over the past 12 months, the company has continued to accelerate its size and growth by acquiring Good Catch and Current Foods, both of which produce plant-based seafood alternatives. 

Other high-profile investors in Wicked Kitchen include actor Woody Harrelson, Paris Hilton, musician Lance Bass and actress Shailene Woodley. The company has raised over $20M in funding. 

Making “massive change”

“It’s really exciting to have more and more influential and inspiring people choosing to eat plant-based,” said Pete Speranza, CEO of Wicked Kitchen. “By working together, we can continue to make massive change. With investors such as Chris Paul, our momentum as a global-impact brand is undeniable and we are uniquely positioned as more consumers and top performers are recognizing the difference plant-based eating can have on their health and wellness. This helps make the demand for chef-crafted, crave-able plant-based foods unstoppable.”

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Source: Vegconomist.com