A healthy, well-balanced vegan diet would contain a variety of grains, pulses, fruit and vegetables. But, for many including those new to veganism, meat and dairy alternatives also have their part to play, with many brands showing strong growth in the plant-based food sector.
Cathedral City’s Plant-based Cheese is one example of a product which has proved popular among dairy alternatives, with sales remaining strong since its launch in September.
After making its debut at Tesco, the cheese alternative, which carries the society’s Vegan Trademark, has now launched at Sainsbury’s and Asda, and is also set to roll out at Morrisons, Ocado, and Amazon Fresh by the end of the month. The cheddar alternative is available in block, grated, and sliced versions.
It is predicted that, globally, the vegan cheese market is set to quadruple from its current €1.3billion worth to $5billion by 2033.
And it’s not the only vegan substitute hitting the spot.
One Planet Pizza, the UK’s first vegan pizza brand which is also Vegan Trademark certified, is ramping up production as it launches into 400 Asda stores with its Spicy Peppernomi bestseller.
The nationwide launch follows a successful trial run throughout 2022 in limited Asda stores. One Planet’s bestseller will now launch into the frozen plant-based space, providing hot competition for global brands like Chicago Town and Goodfellas.
Pizza remains the best-seller in the supermarket frozen aisle, attracting over 400,000 more shoppers since 2020, with a value growth of over 13.5% from 2019. The global frozen food market is predicted to grow at a rate of over 11% by 2024.
Co-Founder of One Planet Pizza, Mike Hill, says: “Post-pandemic, consumers are now pushing brands further and demanding products that are both healthier and more sustainable, without compromising on taste and price. That’s the kind of challenge we like at One Planet Pizza, and we think our pizzas deliver on all of these! It looks like Asda believe this too and we can’t wait for their customers to try the future of pizza right across the UK.”
vegansociety.com
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]]>Startup ChickP Protein Ltd argues that not all vegan dairy products are ‘up to scratch’ as in their opinion most of them ‘lack the true, creamy texture of dairy ice cream’.
As a result, ChickP has created a chickpea protein isolate that it says offers the ‘full sensory experience’ of real mascarpone.
This unique protein isolate provides a similar function to dairy in that it prevents crystallisation during the production process which causes ice cream to have a grainy, icy texture. By using the chickpea protein isolate, the vegan ice cream has a creamy mouthfeel as it has ‘exceptional’ whipping capabilities.
Importantly, it has a neutral taste, unless ice creams made from ingredients like coconut milk, making it a great base to add other flavours to.
“Our ChickP Isolate ingredient answers consumers’ growing demand for vegan products with a dairy-like experience,” CEO Liat Lachish Levy said, according to Food Navigator.
“Consumers, especially flexitarians, have become much pickier when choosing a frozen indulgence and will not compromise on flavour or mouthfeel.”
Assaf Blank, CEO of Vaniglia Lt, who collaborated with ChickP, added: “It has a truly creamy and rich texture similar to dairy ice cream.”
via veganfoodandliving.com
]]>Some vegans avoid this exploitation by celebrating Thanksgiving alone, but skipping out on the festive event is no fun during the holidays, which creates a dilemma for vegans: suffer or get tough. Naturally, we’ve chosen the latter, and in doing so have found seven ways to reclaim Thanksgiving as a day we look forward to.
Here’s how we’ll be surviving Thanksgiving this year and all the years to come. But first, let’s take a look at some of the reasons why we choose not to eat one of Thanksgiving’s most traditional foods, turkey, as well as some of the vegan dishes we’ll be eating instead.
Animal exploitation is one of the biggest reasons many people decide to go vegan. And in the turkey industry, unfortunately, abuse and mistreatment is rife.
Every year, more than 245 million turkeys are slaughtered in the US; around 46 million of them will end up on Thanksgiving tables. Like the majority of farm animals in the country, most turkeys are raised on factory farms. There, they are not only subject to overcrowding in dirty conditions, but they are also unable to express their natural behaviors.
In the wild, turkeys have demonstrated that they are highly intelligent. They love to play, build nests, show affection, and they can even recognize each others’ voices. But on factory farms, they can do little more than sit in filth. And because demand for their meat is high, they also suffer from selective breeding.
Turkeys are bred to grow extremely quickly, but this puts immense pressure on their legs and organs. Some have been known to die from heart failure for this reason. Turkeys in factory farms have also been known to engage in stress-induced behaviors, like feather-pecking.
Alongside animal welfare, another reason why some people choose to go vegan is for environmental reasons. After all, animal agriculture as a whole is responsible for 14.5 percent of global greenhouse gas emissions.
Beef, in particular, is known for its detrimental environmental impact, but poultry farming isn’t sustainable either.
ike chickens, most turkeys eat feed made with soya. In fact, nearly 80 percent of the world’s soy goes to feed livestock animals, not humans (only seven percent goes to foods like tofu, for example). And together with beef and palm oil, the crop’s cultivation is a leading driver of deforestation. So far, more than 50 percent of the Cerrado, a vast tropical savanna in Brazil, has been lost to deforestation.
But that’s not all. Intensive poultry farms are also associated with a multitude of other environmental issues, including water pollution, air pollution, and soil contamination.
If you’re forgoing the Thanksgiving turkey this year, you have countless delicious options available to you. You could try your hand at one of these 11 meatless vegan recipes, for example, which include dishes like quinoa-stuffed acorn squash, roasted butternut squash sliders, and pumpkin curry.
Alternatively, if you want something that has the same meaty texture (but without the actual animal meat) you could try one of Field Roast’s options, or one of Tofurky’s stuffed vegan meat roasts.
If you’ve got the turkey replacement down, but you’re struggling with side ideas, you could consider making a vegan roasted sweet basil squash, or maybe a pumpkin and parsnip soup. To help you out, we’ve put together 36 Fabulous Vegan Thanksgiving Sides.
If you’ve got all the recipes or food ideas sorted, the next thing you need to do is prepare for the big day itself. It can be tricky navigating the holiday season as a vegan, especially if you’re the only one, but that’s why we’ve put together this handy survival guide.
One way to make the Thanksgiving feast easier for everyone (especially yourself) is by providing your own food (peruse the recipes above for ideas!). No matter what the night’s master chef told you about them making plenty of vegan options for you, providing some of your own dishes never hurts. The chef might initially side-eye you, but supplying your own food allows you to take control of what you eat and how much you shovel onto your plate. Not much of a cook? Peruse through the different veg-friendly holiday meal offerings often available for pre-order at vegan restaurants and in specialty grocery stores.
Similar to anything else, activism has to be calculated to be as effective as it can possibly be, and a holiday gathering with friends and family is not the place for informing people of the world’s horrors.
In the same way most business deals are done outside of business hours, your activism should be saved for the right situations for maximum effectiveness. Unless you were raised vegan from birth, and never swayed, you were once in the same seat your family and friends are in now.
Think about how you would have responded to being or feeling attacked. Would you have listened intently and changed that day, or labeled them annoying and judgmental and vowed never to be like them? Just like a vampire can come inside of a home they’re invited to, people will listen to something only if they’re interested.
We’re not talking about the angle of the conversation or even the TV—we’re talking about the angle of the turkey on the table. For vegans celebrating with non-vegans, a Thanksgiving feast is comprised of a lot of food, so asking to arrange the table so that the carcass is out of sight can make the situation tolerable.
Every Thanksgiving, like clockwork, vegans get a barrage of questions from people about our lifestyles. Generally, these questions aren’t malicious: they’re questions the uninformed have about veganism, so it’s best to be ready to answer them as accurately and patiently as possible.
Just can’t bear another holiday celebration in which a dead animal takes center stage? If so, we suggest hosting (or co-hosting) your own Thanksgiving celebration. Then, you’re totally in charge!
Yup, this is a Game Of Thrones reference, but it might be the most important tip. You have to be able to hold down your vegan wall, which translates to you being able to show pride, confidence, and conviction in the eyes and presence of people who might think you’re insane because you aren’t partaking in Thanksgiving in the traditional sense.
You’ll be the measuring stick as to what veganism is to many people, so if you make it look hard, super-inconvenient, or something anything other than a normal, everyday thing, then that’s what it’ll seem to them. To remedy this, show them your best side and be a lion of a vegan.
via vegnews.com
]]>The Windsor Dairy farm, originally designed by Prince Albert, is home to nearly 200 Jersey cows whose milk, in part, is sold to produce Windsor Castle ice cream. Additionally, according to Dairy Herd Management, the late Queen’s royal estate also includes a Sussex herd of cows raised for meat, 140 breeding pigs, and over 1,000 hens on 2,000 acres of grassland that feeds the animals on the farm.
The Windsor Farm Shop sells the meat of animals who lived on the royal estate.
Animal protection organization In Defense of Animals (IDA) believes that because of the royal farm’s abundance of land and resources, it could be easily converted into a place of sanctuary where the Queen’s cows, pigs, and hens could live long, natural lives.
And, importantly, a farmed animal sanctuary would make a statement for compassion around the world honoring both the animals and Queen Elizabeth’s affection for animals.
Alternatively, IDA says that the United Kingdom is home to various sanctuaries that have established programs to provide refuge for farmed animals in need, so resources could be made available to the royal family if they decide that sending their animals to an established sanctuary would be better.
“We are thrilled that Evanna Lynch is among almost 14,000 In Defense of Animals supporters who respectfully endorse this cause. Queen Elizabeth II was well known as an animal lover,” Erin Dobrzyn, Farmed Animals Campaigner for IDA, said in a statement.
The Queen, who died earlier this month, conducted important work to improve the lives of animals during her 70-year reign. She was a devoted patron of the Royal Societies for the Prevention of Cruelty to Animals in the UK and Australia.
And in recent years, the Queen decided she would no longer purchase clothing made with animal fur, and issued her Royal Assent to ban cruel animal practices like fur farming, the use of wild animals in circuses, and dogs in hunting practices.
In 2022, she additionally issued her Royal Assent for the Animal Welfare (Sentience) Act, recognizing animal sentience in law for the first time.
Similarly, in a 2021 BBC interview, King Charles said that for years, he has made the conscious effort to leave meat off his plate two days a week and avoids dairy products once a week to “reduce his impact on the environment.”
Dobrzyn says IDA is ready and willing to help King Charles turn the royal farm into a sanctuary for all. “We are ready to provide resources and connect the royal family with sanctuaries and experts who could help make this potentially historic transition a smooth one,” she said.
For her part, Lynch—who went vegan in 2013—has long promoted veganism and preventing cruelty to animals. Her first vegan project was a podcast called The ChickPeeps, where she and fellow vegan co-hosts actor/fitness enthusiast Robbie Jarvis, spiritual expert Momoko Hill, and vegan activist Tylor Starr explored vegan issues and news stories, as well as interviewed activists and advocates they admired.
Similarly, in a 2021 BBC interview, King Charles said that for years, he has made the conscious effort to leave meat off his plate two days a week and avoids dairy products once a week to “reduce his impact on the environment.”
Dobrzyn says IDA is ready and willing to help King Charles turn the royal farm into a sanctuary for all. “We are ready to provide resources and connect the royal family with sanctuaries and experts who could help make this potentially historic transition a smooth one,” she said.
For her part, Lynch—who went vegan in 2013—has long promoted veganism and preventing cruelty to animals. Her first vegan project was a podcast called The ChickPeeps, where she and fellow vegan co-hosts actor/fitness enthusiast Robbie Jarvis, spiritual expert Momoko Hill, and vegan activist Tylor Starr explored vegan issues and news stories, as well as interviewed activists and advocates they admired.
via vegnews.com
]]>“There’s nothing left to eat,” Laurent Roux, one of the farmers in the region, told local radio station France Bleu. “The terrain is so dry that in places, it looks like ash. It’s dust.”
Temperatures in France—and in many other parts of the world—are hitting record highs this year. Like the Auvergne region, the majority of the United States is currently experiencing widespread droughts, with extreme droughts across large swaths of California, Utah, Nevada, and Texas, according to US Drought Monitor.
Rising temperatures have disrupted industrial animal agriculture in other ways. In June, by conservative estimates, 2,000 cows died in Kansas from heat exhaustion after suffering more than 100-degree temperatures. According to reports, these cow carcasses were destined to be dumped into unlined pits, posing an additional environmental hazard for nearby groundwater.
On the other end of the spectrum, climate change-induced floods have led to deadly conditions for cows and other exploited animals around the world. In Australia, extreme conditions this spring led to an approximate loss of 10,000 cows in the New South Wales region, local broadcasting station ABC reported.
Ironically, the global animal agriculture industry is a major contributor to the climate crisis that is currently causing these devastating disruptions. Climate scientists have predicted that all of these conditions and others will continue and worsen if serious changes are not implemented.
In April, the Intergovernmental Panel on Climate Change (IPCC) released its newest report, which warns that humanity is running out of time in halting the worst of climate change. The report advises that methane emissions—much of which come from animal agriculture—must be slashed by one-third by 2030 in order to save the planet. The report also urges governments around the world to focus on shifting consumption habits away from animal agriculture.
In light of the climate crisis, some regions are taking action by endorsing the Plant Based Treaty (PBT), an initiative launched in 2021 that is predicated on three principles: relinquish (to stop allocating resources to expand animal agriculture); redirect (to actively transition from animal- to plant-based agriculture); and restore (a push for the restoration of ecosystems destroyed by animal agriculture).
Earlier this month, Haywards Heath in West Essex, England became the first town in Europe to endorse the PBT. After supporting the Veganuary initiative in January 2022, the Town Council is now creating initiatives based on the principles of the PBT to mitigate the climate crisis in the region. “The Climate Crisis is no longer a distant future threat but an existential crisis that is upon us in 2022,” Green Councilor Dr. Richard Nicholson, who first presented the PBT to the Climate Change Committee, said in a statement. “The South East of England has endured the highest ever summer temperatures in history and people’s properties have been destroyed by fire and flood.”
PBT Communications Director Nicola Harris is urging governments around the world to follow the town’s example of endorsing the treaty and enacting changes to transition away from environmentally damaging foods and practices.
“Haywards Heath’s decision to call for urgent global action on plant-based solutions to the climate crisis demonstrates true leadership. It will be welcomed by those experiencing the devastating impacts of climate change,” Harris said in a statement. “Record-breaking 40 C+ temperatures this summer are a bleak reminder that cuts to emissions from fossil fuels and animal agriculture can’t come soon enough. Animal farming is directly responsible for a third of human-caused methane. Therefore we need local, national, and international cooperation to reduce food-related emissions through a shift to plant-based diets, boosted by action on food waste.”
Since its launch, the PBT has gained widespread support from 43,000 individual endorsers, five Nobel laureates, IPCC scientists, more than 800 NGOs and community groups, 700 businesses, and from celebrity activists, including Paul, Mary, and Stella McCartney. “We believe in justice for animals, the environment, and people,” the McCartney family said in a joint statement. “That’s why we support the PBT and urge individuals and governments to sign it.”
via vegnews.com
]]>Approximately six percent of people in the United States are vegan, and recent research has suggested that a plant-based diet can be associated with lower bone mineral density and increased fracture risk. This new study aimed to find out if resistance training can offset any potential diminished bone strength in vegans compared to omnivores.
The study authors compared data from 43 men and women on a plant-based diet for at least five years and 45 men and women on an omnivore diet for at least five years. The researchers found vegan and omnivore participants who did resistance training exercises such as using machines, free weights, or bodyweight resistance exercises at least once a week had similar bone strength. The study also found that vegans who engaged in resistance training had stronger bones than vegans who did other forms of exercise such as biking or swimming.
“Veganism is a global trend with strongly increasing numbers of people worldwide adhering to a purely plant-based diet,” Christian Muschitz, MD, of St. Vincent Hospital Vienna and the Medical University of Vienna in Vienna, Austria, said in a statement. “Our study showed resistance training offsets diminished bone structure in vegan people when compared to omnivores.”
The study’s results challenge the notion that an exclusively plant-based diet is less efficient than a diet that includes animal products when it comes to health and fitness. Though bone strength is a benefit of strength training, especially as people age, vegans can further promote bone strength by performing strength training regularly. “People who adhere to a vegan lifestyle should perform resistance training on a regular basis to preserve bone strength,” Muschitz said.
Similarly, a plant-based diet has been shown to support muscle-building equally as well as an omnivore diet. Traditionally, whey protein has been considered the optimal choice of protein for muscle-building; however, in recent years researchers have determined that animal-derived protein is not superior to plant-based protein.
A study published earlier this year in the scientific journal Sports Medicine found that vegans experience the same muscle gains using plant-based protein powder as omnivores using animal-derived whey. The study aimed to identify the effects of dietary protein sources—specifically plant-based versus a mixed omnivore diet—on changes in muscle mass and strength in healthy young men who strength train.
The study showed that a plant-based diet composed of whole foods and soy protein supplementation is as effective as an omnivorous diet composed of mixed whole foods and whey protein supplementation for supporting muscle-building and strength. The results may encourage those who strength train to consider using plant-based protein supplements instead.
“A high-protein, exclusively plant-based diet (plant-based whole foods plus soy protein isolate supplementation) is not different than a protein-matched mixed diet (mixed whole foods plus whey protein supplementation) in supporting muscle strength and mass accrual, suggesting that protein source does not affect resistance training-induced adaptations in untrained young men consuming adequate amounts of protein,” the researchers concluded.
Similarly, a study published in the scientific journal Medicine & Science in Sports & Exercise found that potato protein can be as effective as animal-derived milk in building muscle. Conducted by researchers at Maastricht University in the , the study hypothesized that because potato protein and animal milk protein share a very similar amino acid composition that both might have a similar effect on muscle protein synthesis, or the body’s way of making amino acids into skeletal muscle protein.
“Ingestion of 30 grams of potato protein concentrate increases muscle protein synthesis rates at rest and during recovery from exercise in healthy, young males,” the study concluded. “Muscle protein synthesis rates following the ingestion of 30 grams of potato protein do not differ from rates observed after ingesting an equivalent amount of milk protein.”
And when it comes to overall musculoskeletal health, a 2017 study published in the American Journal of Clinical Nutrition found that dietary protein derived from plant sources is no different than that from meat sources. Among 3,000 participants with varied dietary habits, higher protein intake led to better overall musculoskeletal health, and the source of dietary protein—plant or animal—was irrelevant.
“We know that dietary protein can improve muscle mass and strength,” lead researcher Kelsey M. Mangano, PhD, RD, said in a statement. “However, until now, we did not know if one protein food source was better than another in accomplishing optimal results.”
via vegnews.com
]]>Chef Rasmus Kofoed said: "My kitchen at Geranium has long been focused on vegetables, fish and shellfish as the star on the plate, with small quantities of meat."
"The menu is a reflection of me, of who I am and how I am evolving as a chef and as a human being. I haven't been eating meat for the last five years at home, so to no longer use meat on the new menu was a logical decision and a natural progression for Geranium."
Launching a new plant-based menu means the restaurant will have to ditch some of its signature dishes.
He said: "We are waving goodbye to our signature dishes and I think that is a big step."
Kofoed explained that that the idea to stop serving meat came to him when he woke up in the middle of the night. In the following morning, he already had 15 new idea for brand new plant-based dishes.
Last year, Kofoed opened a seasonal vegetarian restaurant named Angelika.
"I see it as a challenge to create new dishes which celebrate seafood from the pristine waters and vegetables from the local, organic/bio-dynamic farms which thrive here in Denmark and in Scandinavia," he said.
"From my perspective, change is good, we grow from it, we learn from it, we step out of our comfort zone and often we benefit from it. Thank you for being a part of the journey, I'm excited to share this new chapter with you," he added.
via thevegankind.com
]]>According to data by the United Nations (UN), this is a third of the total amount of food produced in the world. The numbers are even more shocking after realising that by wasting our food we're helping to feed climate change.
In Europe, 88 million tonnes of food is wasted every year, and the total cost of this is an estimated 143 billion euros. Great Britain is the leading country in Europe with the most extensive amount of wasted food, following Germany, France, Spain and Holland.
Foodwaste in the UK households
In the UK, 70% of food waste is produced in households, equivalent to 143 kg per person, according to the Office for National Statistics (ONS).
The people who waste the most are young, educated, living in the cities, and following a busy lifestyle.
A minor part of the food (16%) is wasted during the manufacturing process, which is an equivalent of 1.5 million tonnes. Around 1.1 million tonnes (12%) of food waste comes from the hospitality and foodservice industry(HaFS) and 0.3 million tonnes (3%) from the retail sector.
Among the reasons why so much food is wasted in the manufacturing process are the issues occurring during harvesting, surplus production, wrong labelling and short shelf life.
A study conducted in 2018 found that about a third of our fruit and veg is rejected for being the wrong size or shape before it even reaches the supermarket shelf.
Food waste and greenhouse emissions
Over 2 million tonnes of the food that goes to waste each year is still edible. This means we could prepare 1.3 billion meals with it. How is it possible that nearly a billion people worldwide suffer from famine while we produce enough to feed everyone?
By throwing away food, it’s not only the food itself that is wasted. To produce food, we need a lot of resources and energy. When we don't eat the food we buy, we also waste the lands and water to grow crops, we waste electricity needed for production process and packaging, petrol required for distribution, transportation and sales and precious time of all the people involved in the food production process.
According to the Food and Agriculture Organization (FAO) of the United Nations, if the food waste was a country, it would be the third-highest emitter of greenhouse gases after the US and China.
One-third of greenhouse emissions globally are caused by agriculture, and still, 30% of the food we produce goes to waste.
According to the report from WRAP, which collects the UK food waste data, the greenhouse gas emissions related to the 9.5 million tonnes of food waste in the UK are estimated to be around 36 million tonnes of carbon dioxide (CO2e).This is equivalent to around 8% of the UK’s total emissions in 2018.
Concern about climate change
In recent years, consumers’ attitudes towards climate change have changed. The levels of concern about climate emergencies have increased in the UK when the pandemic started. During a poll in March 2020, 76% of Brits expressed concern about climate change, with 22% not concerned (compared with 65% concerned and 35% not concerned in June 2012)
The Business, Energy and Industrial Strategy (BEIS) statistics show that just over half (54%) of Brits are trying to minimise throwing away food. More than a quarter (26%) say they do it to limit the effects of climate change, but the majority (66%) do it for other reasons, such as money savings, convenience, ethical reasons or lifestyle choice or ethical reasons.
Among those who try to reduce food waste, the largest group are people aged 55 to 64 years (60%), compared with 48% of people aged 16 to 24 years. However, the younger people are those who do it for climate change reasons - 39% of 16- to 24-year-olds, while only 15% of people aged 65 years and over and 23% of people aged 55 to 64 years minimise food waste for the climate.
via thevegankind.com
]]>386 dogs were crammed into cages and stored on a truck head for Yulin.
With the help of animal activists, the police spotted the truck 500 miles outside of Yulin before intercepting and rescuing the animals.
Footage shows the distressed dogs packed into small wired cages in the sweltering heat.
According to activist Lin Xiong, the animals showed clear signs of dehydration, starvation, as well as injury and diseases.
Speaking with Humane Society International (HSI), Xiong said: “It was horrifying to see so many dogs in such an appalling state, it was like a truck from hell for these poor animals.
“We could see their petrified faces peering out from the cages and we knew those dogs were headed straight for Yulin slaughterhouses where they would have been bludgeoned to death.”
Xiong praised the Shaanxi police for their quick response to the matter.
They added: “If only all police across China would have such a firm zero-tolerance approach to these dog thieves and traffickers, it would be the end of the dog trade here.”
Yulin’s barbaric dog meat ‘festival’ began in 2009. The 10-day event sees thousands of dogs and cats consumed by attendees.
However, it is reported that only a small percentage of Yulin citizens participate in the festival.
According to HSI, 72% of Yulin locals avoid dog meat despite efforts by dog meat traders.
Across China, there is growing opposition to the dog meat trade. In 2020, China confirmed that it officially recognised dogs and cats as companions and not ‘livestock’.
In a statement, Peter Li, Ph.D., China policy specialist for Humane Society International, shared: “Despite the fact that most people in China don’t eat dogs, dog-eating hotspots in the south such as Yulin do still exist and millions of dogs continue to suffer terribly.
“I’m so proud of the Chinese activists who are standing up for these animals, and the police whose response was absolutely vital because without them these dogs would already be dead on the kill floor of a Yulin slaughterhouse.”
via veganfoodandliving.com
]]>The survey found other dietary insights about active service members, including that 63 percent of them would choose a vegan MRE if it was available. When it came to attitudes toward plant-based eating, more than half of respondents believe plant-based foods are healthier than animal-derived foods and that plant-based foods raise energy levels better than their animal-derived counterparts. When it came to beliefs around climate, the majority of the military members surveyed (81 percent) want more climate-friendly MRE options with 63 percent indicating that plant-based options are more sustainable than animal-based.
“Our research suggests service members are aware of the nutritional and environmental impact of their food choices,” Dr. Courtney Dillard, MFA’s social change researcher and the study’s lead researcher, said in a statement. “As the US military continues to seek ways to best support the overall health and diverse needs of its loyal service members, we’re calling on lawmakers to require all branches of the military to provide plant-based MRE options.”
Currently, 83 percent of MREs are meat-based and 17 percent are suitable for vegetarians but not vegans. While fully plant-based MREs are not currently widely available, despite evident demand for them, MRE vendors are capable of creating special meals for Humanitarian Daily Rations that accommodate “diverse religious and dietary restrictions from around the world.”
In addition to demand for vegan MREs, military members and trainees are clamoring for vegan meal options in dining halls. At the Coast Guard Training Center Yorktown in Virginia, military members are enjoying a rotation of vegan meals thanks to Petty Officer 2nd Class Ian Swoveland, a culinary specialist and graduate of the Culinary Institute of Virginia who joined the Yorktown facility in 2017.
During the onset on COVID-19 when lockdowns went into effect, the students here were unable to leave the base to get vegan meals. Swoveland offered a solution by creating a plant-based meal program to keep the troops fed—10 percent of whom identify as vegan. Student cooks were involved in the process to keep things creative and engaged, and now Yorktown’s main dining hall—which typically serves 400 to 500 people daily—serves dishes such as lemon-turmeric pasta with sundried tomatoes and pistachios, creamy carrot ginger soup, and jackfruit bulgogi bowls topped with fresh herbs and sesame seeds.
While the program was inspired by a need to feed vegan trainees, it has drawn widespread support from non-vegan military members and even landed Yorktown a “Proggy”—which stands for “progress”—award from animal-rights group People for the Ethical Treatment of Animals (PETA) earlier this year.
“From passionfruit panna cotta to Beyond Bolognese, students at US Coast Guard Training Center Yorktown delight in high-quality dishes that are kind to animals, the Earth, and their arteries,” PETA President Ingrid Newkirk said in a statement. “As demand for vegan fare skyrockets, PETA looks forward to seeing every military base progress to offering healthy, compassionate, and eco-friendly foods.”
This wildly successful program in Yorktown combined with MFA’s research shows that demand for plant-based food in all its forms—from dining halls to MREs—is there. This week, the House Armed Services Committee advanced this year’s National Defense Authorization Act, annual legislation that authorizes fiscal year appropriations to the Department of Defense. MFA is encouraging members of the public to push their Congress members to make plant-based MREs a requirement across military branches.
“We are already seeing growing interest for plant-based MREs amongst lawmakers,” Diane May, MFA’s Vice President of Public Engagement, told VegNews. “People who want to get involved should contact their representative in Congress and let them know that they support efforts to ensure that military personnel have access to vegan MREs.”
via vegnews.com
]]>While IBS is a serious issue that an estimated 10 to 15 percent of Americans suffer from, there is no concrete reason to avoid hummus at your next get-together or snack craving. Moore’s statement is the definition of a slippery slope logical fallacy. The same logic would dictate that chickpeas themselves are far more harmful than hummus which is diluted with lemon juice, oil, and tahini.
Moore also notes that too much fiber can cause stomach distress. It’s a bit of a catch-22. The Institute of Medicine recommends adults consume at least 14 grams of fiber per 1,000 calories of food. For the 2,000-calorie standard, that’s 28 grams of fiber per day. According to Harvard Health, most Americans only get 10 to 15 grams of fiber a day. This is largely due to the fact that the Standard American Diet (SAD) is rich in animal products which contain little to no fiber. Those who do not consume enough fiber (aka a vast majority of Americans) often have trouble digesting it. However, gastroenterologist Dr. Angie Sadeghi states that people can work their way up to being able to comfortably handle more fiber. The answer is not to refrain from hummus completely—just don’t eat the whole tub in one sitting and consider the fiber content of the other foods you enjoy with hummus (celery and carrot sticks are high in fiber).
Despite the Fox News warning, one serving of hummus is well within the fiber tolerance of even the most carnivorous Americans. A standard two-tablespoon serving only contains one to two grams of fiber. While it’s a decent amount to get you toward that daily fiber goal, it won’t wreck your digestive system. It’s all about moderation. Individual food sensitivities aside, chickpeas and hummus are perfectly safe to consume as long as they don’t make up your entire meal.
The overall nutrition of hummus varies based on the brand you buy (the oil and tahini content greatly determines the caloric, fat, and protein content), but you can expect a caloric range of 50-70 calories, 2 grams of protein, and 4 to 5 grams of mostly unsaturated fats. It’s not a superfood, but a two-tablespoon serving or even a quarter cup won’t wreck your diet or your insides.
Given the ever-growing popularity of hummus, it’s unlikely consumers will curtail their consumption. The 2020 global hummus market was valued at $812 million and is expected to reach €1.023 billion by the end of 2026 according to Market Watch. In the US, an estimated one-third of the population consumes the chickpea spread regularly, and Sabra (co-owned by PepsiCo), leads the way at an estimated 62 percent of the US market.
Toward the later half of the 2010s, hummus has ventured beyond the crudite platter. East Coast chain the Hummus and Pita Co. created hummus-based vegan milkshakes, and dessert hummus is now firmly a thing. Whether you sip, dip, spoon, or spread your chickpeas, it’s clear hummus is here to stay.
via vegnews.com
]]>The musician made the pledge through The Clara Lionel Foundation. The organization, which she founded in 2012, works to support and fund climate justice projects in the U.S. and the Caribbean. Rihanna, whose full name is Robyn Rihanna Fenty, hails from Barbados, an island in the eastern Caribbean.
In a statement, Rihanna explained that her organization prioritizes communities of color and island nations because they “face the brunt of climate change.” She said: “Climate disasters, which are growing in frequency and intensity, do not impact all communities equally.”
Known as the climate gap, studies show low-income households and people of color are disproportionately affected by climate change. Communities of color are more likely to suffer climate-related diseases and, compared to their white counterparts, are more likely to live in places that are impacted by climate-fueled disasters like floods.
According to a 2009 report by the University of Southern California, there is a higher risk of death among Black Americans due to extreme climate conditions like air pollution and severe heat.
To date, The Clara Lionel Foundation has raised $80 million to fund more than 150 projects in over 20 countries.
A total of 18 organizations, which predominantly work to help these marginalized communities, will benefit from the $15 million donation. These include the Black Feminist Fund, Climate Justice Alliance, Native Movement, and Movement for Black Lives.
The grant was made in partnership with #StartSmall, a philanthropic initiative launched by entrepreneur and Twitter co-founder Jack Dorsey.
“I’m moving $1 billion of my Square equity (~28 percent of my wealth) to #startsmall LLC to fund global COVID-19 relief,” Dorsey announced on Twitter in 2020. “After we disarm this pandemic, the focus will shift to girl’s health and education, and UBI. It will operate transparently.”
In 2021, the Square CEO donated nearly $5 million to Water.org, which works to supply clean water and sanitation to communities in need. That same year, $3 million was donated to girls’ education organizations.
A number of other celebrities have launched initiatives aimed at fighting global warming. Actor Leonardo DiCaprio founded his eponymous foundation in 1998 to tackle issues like climate change and the loss of biodiversity around the world.
In 2006, Matt Damon created H20 Africa Foundation, an organization that later merged with Water Partners to found Water.org. Even Prince William is tackling the climate crisis. He launched The Earthshot Prize in 2020, which rewards companies that are working to fight climate change and promote conservation efforts.
via livekindly.co
]]>Senator Marty Klyne reintroduced Bill S-241, also known as the Jane Goodall Act, in the Senate on March 22. If passed, the bill would ban new captivity of a number of wild animals—including bears, wolves, and big cats. This would effectively end the use of exotic animals in roadside zoos, giving wild animals some legal protections in a court of law. It would also phase out elephant captivity throughout the country.
The proposed bill—which is supported by anthropologist and conservationist Jane Goodall—was originally introduced by Senator Murray Sinclair back in 2020. However, the bill died after Sinclair retired from the Senate in 2021.
“Today is an important day for animals. So many of them are in desperate need of our help and the Jane Goodall Act establishes protection and support for animals under human care,” Goodall said.
“It is a monumental step forward for animals, people, and the environment,” she added. “I am honoured to lend my name to this world-leading legislation that is supported by a wonderful coalition of government, conservationists, animal welfare groups and accredited zoos.”
The new bill would impact wildlife attractions across Canada, estimated to number between 100 and 150.
Removed from their natural habitats, captive wild animals often suffer physical and emotional issues as a result. Insufficient or unnatural diets and lack of adequate physical activity can cause the animals severe distress and zoochosis, symptoms of which include pacing, head-bobbing, or excessive licking.
If passed, the proposed bill would act as an extension to Canada’s Bill S-203, which was passed in 2019. Spearheaded by Senator Sinclair, the “Free Willy” bill phased out the use of cetaceans like whales and dolphins in captivity.
A number of zoos—which would be exempt from the captivity ban—support Bill S-241, including the Granby Zoo, the Calgary Zoo, and the Toronto Zoo. The former, a zoo in Quebec, has announced its intention to phase out its captive elephants over the next few years.
“Given the fact we have to agree that the elephant standards are getting more and more tough to keep them in zoological institutions, and given the fact the bill is coming and we supported it, we have decided as a group in Granby to transition out,” said the zoo’s CEO, Paul Gosselin.
Since the bill bans elephant ivory and rhinoceros horn imports, Goodall said the bill would help put a stop to illegal wildlife trafficking. It would also create a new distinction for accredited “animal care organizations,” such as aquariums, zoos, and sanctuaries, which would be able to continue caring for wild animals. All other organizations would have to apply for a permit in order to breed wild animals or acquire new ones.
via livekindly.co
]]>The study was conducted by researchers at the University of Winchester in the United Kingdom to help clarify the potential health effects of different dog diets, since there is currently limited research in the area. For the study, the researchers analyzed survey data from guardians of 2,536 dogs fed either a conventional meat, raw meat, or vegan diet. The survey included questions about the dogs’ health, including the number of veterinary visits, use of medications, and specific dog health disorders.
Statistical analysis of the study results suggests that, overall, dogs on conventional diets are less healthy than dogs on raw meat or vegan diets. In the study, almost half of the dogs fed a conventional omnivorous diet—based on meat, grains, and some vegetables—required medication considered non-routine, while just one third of vegan dogs needed them.
Ultimately, the vegan dogs came out on top in terms of health, with just 36 percent reporting issues, while 49 percent of dogs on a conventional diet and 43 percent of those on a raw meat diet exhibited health disorders.
Just 9 percent of dogs on a vegan diet and 8 percent of dogs eating raw meat required four or more visits to the doctor, compared to 17 percent of the dogs on a conventional regimen. The researchers noted that the canines on a raw meat diet came out just ahead of the vegan group by some measures, but they were also younger on average, which could explain why they appeared healthier. The researchers additionally stressed that prior studies have shown that raw meat diets have an increased risk of harmful pathogens and nutritional deficiencies.
The researchers suggest that large-scale, cross-sectional, and longitudinal studies of dogs, maintained on different diets, could yield results of greater reliability. However, in light of both the new and prior findings, the researchers suggest that a nutritionally sound vegan diet may in fact be the healthiest and least hazardous choice for dogs.
“We believe our study of 2,536 dogs is by far the largest study published to date, exploring health outcomes of dogs fed vegan and meat-based diets,” the researchers said in a statement. “It analyzed a range of objective data, as well as owner opinions and reported veterinary assessments of health. It revealed that the healthiest and least hazardous dietary choices for dogs are nutritionally sound vegan diets.”
Conventional pet food is often made up of low-grade meat that poses health threats due to bacterial contaminants, the presence of antibiotics, and potential for the spread of zoonotic disease. Last year, New Jersey, NY-based pet food manufacturer Bravo Packing, Inc. recalled its Performance Dog and Ground Beef frozen raw pet food products because they were found to be contaminated with salmonella and listeria monocytogenes. The move came after subsequent investigations by the United States Food and Drug Administration. Additionally, its horse meat product for exotic animals was contaminated with drugs pentobarbital and phenytoin in 2016.
In recent years, new dog food brands have popped up offering high-quality vegan food options for companion animals. Last year, California-based startup Wild Earth secured a $23 million investment led by Shark Tank’s Mark Cuban, vegan actor Paul Welsey, and a handful of investment firms. Wild Earth is on a mission to create better companion animal food that does not include slaughtered animals, is healthier for companion animals, and leaves a lighter environmental footprint.
In 2019, Wild Earth debuted a unique dog treat made with cultured koji—a type of fungus that it grows in a lab-setting using a proprietary process that contains more protein than steak. The company is also developing cell-based food for companion animals and aims to bring it to market this year. In addition to better health outcomes, replacing meat in pet food with cell-based and plant-based alternatives will result in environmental savings, significantly slashing the 64 million tons of carbon pollution produced by the pet food industry annually.
Luckily, Wild Earth isn’t the only startup to create vegan alternatives for pets. Another startup, Because Animals, unveiled its first cell-based product: a mouse meat cookie treat for cats. The startup has been working to perfect the cell-based product since 2016 and was able to eliminate fetal bovine serum (harvested from pregnant cows) as a growth medium for its mouse meat to create an appropriate source of protein for cats, who are obligate carnivores, without hurting other animals.
via vegnews.com
]]>Last month, a volcanic eruption in Tonga caused a destructive chain reaction that spanned several countries. The blast, which could be heard from Alaska, churned out a blanket of ash that covered the main Tongan island and contaminated the drinking water of tens of thousands of people.
NASA scientists said that the blast released astonishing amounts of mechanical energy – up to 1,200 times as many as the atomic bomb that destroyed Hiroshima, Japan, in World War II.
Further, the eruption resulted in nearly 400,000 lightning events in the hours after the blast, and the shockwave circled the Earth for days.
Scientists are still working to understand exactly what prompted the volcanic eruption, with some researchers saying an earthquake or landslide set things in motion. A 2017 study published in Geology found that rising global temperatures could increase the likelihood of volcanoes erupting.
Similarly, the worsening climate crisis is thought to increase the likelihood of earthquakes and landslides.
The explosion in Tonga triggered a devastating tsunami that demolished homes, polluted water, and destroyed crops across surrounding islands. The damage affected more than 80 percent of Tonga’s population, according to the United Nations.
This subsequently caused towering waves which knocked over a tanker near the Perusian coast. On January 13, it was reported that the ship spilled 6,000 barrels of oil across Peru, two-thirds of which is covered by the Amazon rainforest – home to at least 427 mammal species.
Foreign ministry officials named it an “ecological disaster.” The leak spewed across more than 20 beaches, affecting roughly 7,000 square miles of protected wildlife zones. Countless seabirds and marine animals died as a result.
Two weeks later, on January 31, it was uncovered that actually, nearly 12,000 barrels were spilled – twice as many as originally reported.
Around the same time, the Amazon rainforest was also suffering in Ecuador, a neighboring country to Peru. At the end of January, Ecuador experienced 24 hours of heavy rain.
The downpour prompted a landslide in Ecuador’s capital, Quito. Three-meter-high waves of mud ripped through the city, and killed at least 24 people.
The landslide caused rocks to fall onto a crude oil pipeline, which then burst and induced a separate oil spill. The pipeline, owned by private firm OCP Ecuador, runs for 301 miles (485 kilometers) and can carry 450,000 barrels of oil a day.
OCP claimed the spill did not contaminate any water. But it was later discovered that oil had seeped into the Coca River, which provides 60,000 people with fresh water.
Further, two hectares (five acres) of protected national park were damaged. The reserve – the Cayambe Coca National Park – is home to 106 species of mammals, including cougars, 395 species of birds, 116 amphibians, and 70 reptiles.
Climate activist Greta Thunberg took to social media to slam Ecuador’s government for not doing enough to protect its citizens and native wildlife.
“In the heart of the Ecuadorian Amazon, for the second time in two years, the OCP pipeline has ruptured, spilling crude oil into the Coca and Napo rivers. For the 27,000 Indigenous Kichwa living downstream, this is a compounded nightmare.
“This spill could have been prevented, and this pipeline amidst the fragile Amazonian ecosystems should never have existed as we are well aware of the threats these pipelines make up,” Thunberg wrote to her 14.2 million Instagram followers.
via plantbasednews.org
]]>Vegan Fridays will see all participating school canteens serving plant-based meals that day.
The largest of its kind campaign was initiated by the mayor in response to the country’s healthcare crisis.
Moreover, Adams says the campaign is in response to the growing demand for “better food in schools” from pupils.
The latest initiative from the city’s Department of Education will see an estimated 1.1 million school children eating plant-based at school.
Speaking with Fox 5’s Good Day New York, Adams said: “I love healthy food, and I love life, and our children should not continually be fed food that’s causing their healthcare crises: childhood obesity, childhood diabetes, asthma.
“We should not be feeding the crises.”
Furthermore, pupils can request non-vegan meals if they wish.
In 2017, Adams worked with The Coalition for Healthy School Food (CHSF) to launch healthy vegan lunches in 1,200 NYC schools.
Eric Adams became New York City’s first ‘plant-based’ mayor in November 2021, claiming a vegan diet reversed his type-2 diabetes.
However, Adams has recently come under fire after revealing he sometimes eats fish.
While many people have criticised the mayor for labelling himself as vegan, Adams has responded saying he acknowledges his “imperfect” diet.
As veganism continues to rise, more schools are introducing the diet to children to improve their health.
In 2020, 180 schools in Leeds initiated vegan school dinners to combat the climate crisis.
Additionally, the campaign invested in teaching pupils the benefits of recycling and cutting down food waste.
Furthermore, Meatless Farm recently launched its ‘For Kids By Kids‘ campaign, aimed to increase plant-based food options in schools.
We think it’s imperative that children have access to nutritious foods at school, to enable them to get the best start in life.
With more emphasis on plant-based school dinners, we hope to see more schools follow in New York’s footsteps.
via veganfoodandliving.com
]]>
What’s more: It’s beautiful.
The well-designed publication was put into the trusted hands of mission-aligned branding, content, and venture agency Very Good Looking. In turn, it got decorated creative Ari Liloan on board to breathe life into the facts and figures. The result? Beautifully crafted, double-edged illustration work.
But if the design pulls you in, it’s the solid research work and drastic findings that make you stay.
“Nothing about wool is sustainable,” said population and sustainability director at the Center for Biological Diversity, Stephanie Feldstein. She is also co-author of the report.
Feldstein finds clear words: “The industry has been pulling the wool over our eyes for decades, claiming that wool is a sustainable fiber.”
According to the report, nothing could be further from the truth.
The average climate cost of sheep’s wool, according to the findings, is three times greater than acrylic materials. And, a whopping five times greater than conventionally grown cotton.
Additionally, it uses 367 (!) times more land per bale than cotton. Further, the chemically intensive process of cleaning shorn wool kills aquatic life and pollutes waterways, says Shear Destruction.
“Sheep grazing pastureland may seem innocent and natural,” says Collective Fashion Justice founding director Emma Hakansson, co-author of the report.
“There’s nothing natural about this inefficient, unsustainable and exploitative industry.”
The report based its findings on available data from the Higg Material Sustainability Index (MSI), the Food Agriculture Organization (FAO), Australian and U.S. government agency reports, industry sources, and scientific papers.
“Cutting through the wool industry’s well-funded mythology is no easy task,” says Joshua Katcher, founder of the Circumfauna initiative and co-author of the report.
“We need to have an honest discussion about wool’s outsized impact and transition to plant-derived and high-tech materials that don’t take such a big toll on native species and the climate.”
Those behind the paper are calling on the fashion industry – including associations, brands, and designers – to reduce wool use by at least 50 percent by 2025. This is with a view to bolster “material innovation and embrace alternatives that do not depend on fossil fuel-derived fibers.”
via plantbasednews.org
]]>Using the Global Burden of Disease study (GBD)—a collection of data ascribing disease mortality to a variety of individual foods—the researchers created a computer model to determine the differences in life expectancy of people consuming a typical Western diet compared to an “optimal” diet. Researchers defined the latter as a diet that has “substantially higher intake than a typical diet of whole grains, legumes, fish, fruits, vegetables, and included a handful of nuts, while reducing red and processed meats, sugar-sweetened beverages, and refined grains.”
Researchers found that a sustained optimal diet from age 20 increases life expectancy by 10.7 years for women in the United States and 13 years for men. Later in life, switching to the optimal diet had positive effects on life expectancy, with females and males over 60 adding eight and 8.8 years of life, respectively. Even at the age of 80, switching to an optimal diet increased life expectancy by an average of 3.4 years. The Western diet and optimal diets were compared against a “feasibility” diet that is characterized as a midpoint between the two. Researchers found that young people who switched to this diet also improved their life expectancy by 7 percent or more.
The largest gains in life expectancy were made by eating more legumes, whole grains, and nuts, and less red meat and processed meat. While researchers focused on the US, their results for China and Europe were fairly similar. “A sustained dietary change may give substantial health gains for people of all ages both for optimized and feasible changes” the study authors wrote in their conclusion. “Gains are predicted to be larger the earlier the dietary changes are initiated in life.”
In addition to publishing their study, the researchers created a tool, TheHealthy4Life calculator, as a way to help health professionals, policy makers, and the general public to better understand the effects of diet on life expectancy.
This new study bolsters previous research in the field of diet and life expectancy. A study conducted by researchers at the University of Michigan’s School of Public Health also used GBD to develop the Health Nutritional Index (HENI), an index that quantifies the marginal health effects—in minutes of healthy life lost or gained—of more than 5,800 foods, with findings ranging from 74 minutes lost to 80 minutes gained. This way of looking at the effects of food on life expectancy produced similar results to the Norway study. While fruits, cooked grains, ready-to-eat cereals, and non-starchy mixed vegetables resulted in the largest gains, meals made with processed meats such as hot dogs, burgers, breakfast sandwiches, along with sugary drinks, were linked to the greatest reduction in lifespan.
Additionally, a diet high in animal products has been linked to increasing the risk of illnesses such as heart disease—the world’s leading cause of death. One study published last year in the scientific journal Frontiers in Nutrition examined the long-term effects of following a keto diet. Typically, the keto diet offers the short-term benefit of weight loss but long-term followers of the animal product-heavy diet (which severely limits carbohydrate intake) put themselves at a higher risk of developing heart disease, LDL cholesterol buildup, kidney failure, Alzheimer’s disease, diabetes, and cancer.
Last year’s US News and World Report annual diet rankings agreed with this research. The report is compiled by nutrition experts who rate 40 diets on a range of levels, including weight loss, nutrition, safety, and their ability to prevent and manage heart disease and diabetes. In the Best Diets for Healthy Eating category, keto ranked lowest—and very close to the bottom of the list in all other categories except Best Fast Weight-Loss Diets. How did the experts rank the vegan diet? In addition to ranking it No. 17 overall, the vegan diet received top scores in Best Diets for Diabetes (No. 2) and in Best Heart-Healthy Diets (No. 4).
via vegnews.com
]]>Vegan leather and faux leather are the same things – they are both imitation ‘leather’ materials made without the use of animal skin.
The most common items made with vegan leather include:
So what does vegan leather mean Vegan leather fabric is a material that looks and feels like leather but is made from artificial or plant-based materials rather than animal hides.
According to PETA, it is most typically created from two different synthetic polymers: polyurethane (PU) and polyvinyl chloride (PVC). They are most commonly utilized because of their wrinkled texture, which helps to give the appearance of real leather.
These two commonly used synthetic materials, in particular, have sparked concerns about the safety and environmental impact of vegan leather.
Very few vegan leathers are made from natural materials even though it is possible to find more eco-friendly products made from materials such as cork, kelp, apple peels, and pineapple leaves.
Vegan leather is available in many different qualities, and much like real leather, the higher the quality, the longer it will last. Even when of great grade, faux leather is often less expensive and of lower quality than real leather. Vegan leather is far less durable than real leather. And because it is thinner, it is more likely to break or scuff badly over time.
Faux leather stretches, but not nearly as much as real leather. When stretching fake leather, be cautious because it increases the chance of it cracking, therefore it’s best to avoid it altogether.
When comparing vegan versus real leather, quality and durability are key factors to consider. Vegan leather is frequently considerably thinner and lighter than real leather, which is wonderful for fashion because it makes it potentially easier to work with, but it also means it is less durable. When properly cared for, real, high-quality leather can last decades, whereas a pair of high-quality synthetic leather shoes may only last a year or two.
When picking between fake leather and real leather, this is a significant consideration because the environmental impact of replacing a fake leather product repeatedly is potentially more destructive than purchasing a single real leather item.
Synthetic leathers also wear out quickly, but real leather ages and develop a patina, which is said to add character to the material.
Faux leather, particularly PVC-based faux leather, isn’t breathable, whereas real leather has pores through which the skin can breathe. Vegan leather can be uncomfortable to wear for lengthy periods of time in apparel items such as coats.
Aside from environmental concerns, faux leather is often far less expensive than real leather. This is because synthetic plastic leather is less expensive to create than real leather. Leathercrafting is a highly skilled profession, and bespoke leather items such as sofas, jackets, and bags can cost thousands of dollars. Manufacturers may command these prices since their products are seen as both high quality and low cost.
That said, some designers will prefer any of these for some reason. Sandra Sandor, the creative director of Nanushka, a Paris Fashion Week company, favors non-animal leather in her designs, which are worn and adored by some of the industry’s biggest stars.
Yet, others see a disadvantage in the quality of non-animal leather for certain products. They prefer to use a mix of real and vegan leather. The London Fashion Week favorite Rejina Pyo is a typical example, who uses faux leather for trousers and jackets but prefers real leather for accessories.
Read: How fashion brands are embracing vegan leather
When evaluating vegan leather’s sustainability credentials, we must consider its raw qualities as well as the manufacturing process – not all vegan leather is created equal.
As previously stated, some vegan leather is derived from natural resources, while others are constructed from synthetic elements. Nanushka, for example, uses polyurethane-based vegan leather, which is a plastic material. Sustainability difficulties may occur as a result of the use of these manufactured items.
According to Sandor, the environmental effect of non-animal leather production can be up to a third lower than that of real leather. ‘It’s not without environmental concerns,” Sandor states. “However, there is reasonable evidence that making vegan leather has a lesser environmental impact than producing real leather.”
Even though vegan substitutes have a smaller environmental impact than the real thing, they have evident disadvantages, especially when made of plastic.
Plastic clothing poses a risk both during and after its life cycle because it may wind up in water or landfills. This is unsustainable since it takes years to decay and emits hazardous chemicals into the environment.
Jourdan Norcose of Boyish Jeans, a sustainable designer, insists that more plastic-based vegan leather be avoided. “Leather is a love-hate story. Vegan leather is created from plastics that take years to biodegrade, making it really worse for the environment than real leather.”
“Micro-plastic pollution is a serious problem since it requires a lot of water, energy, and chemicals to process and manufacture the material, which has a negative influence on the environment. People think it’s better because it says vegan on it, but that’s because they’re not paying attention to what they’re buying,” Norcose adds.
‘It’s crucial to conduct your study on the brands and replacement materials that you’re spending your money on, both procedures and products – is aided by greenwashing, which occurs when companies employ buzzwords to appear more ecologically friendly. On the one hand, due to the tanning process, real leather can be a hazardous material to work with. To make the animal skin wearable, a lot of energy and chemicals are necessary to convert the skin into the leather material we’re familiar with.
The powerful chemicals employed to break down protein in the skin are to blame. This can also be done in a more natural way. But harsh chemicals are frequently employed to speed up the tanning process, explains Nanushka’s Sandor. “The use of heavy metals in the tanning and dyeing process has been a serious worry in the leather production industry, putting the environment, workers, and even the wearer themselves at risk due to chemicals escaping into water streams.”
]]>Anemia is the most common blood disorder according to the National Heart, Lung, and Blood Institute. Anemic individuals do not have enough red blood cells (or damaged red blood cells) to transport a sufficient amount of oxygen in your bloodstream to the body’s tissues. The symptoms of anemia can range on a scale of severity. Mild symptoms present as fatigue or paleness while more severe symptoms include shortness of breath, dizziness, and brittle nails and hair.
Iron deficiency is the most common culprit of anemia, but it is not the only trigger. Heavy menstrual cycles in women, cancer, B12 deficiency, and some inflammatory and chronic diseases such as IBS can also cause an individual to become anemic. While you can’t control some of these more rare triggers easily, you can take charge of your iron and B12 intake. Here’s more on how these two nutrients affect your blood oxygen levels.
Iron is a major component of hemoglobin—a protein found in red blood cells that is absolutely crucial in getting oxygen from your lungs to the rest of your body. Iron also supports the proper function of cells, regulates the production of hormones, and strengthens your metabolism. Without enough iron, the body is unable to produce enough red blood cells to transport a sufficient amount of oxygen to the body’s tissues, resulting in fatigue. The recommended daily allowance (RDA) of iron for most adults is 8 milligrams for men and 18 milligrams for women.
There are two types of iron—heme and non-heme. Heme iron is mostly found in animal-based sources, though it can now be found in certain plant-based meats such as Impossible Burgers. Heme iron tends to be more easily absorbable than non-heme iron, which is found in both plant and animal foods. Naturally, vegans tend to lack heme iron, though they can still obtain adequate amounts while consuming non-heme iron foods. Five hundred milligrams of vitamin C consumed in the same meal can greatly increase iron’s absorption, according to researchers at Harvard T.H. Chan School of Public Health.
While a lack of vitamin B12 is one of the less common deficiencies that can eventually lead to anemia, this nutrient is equally as important as iron in the production of red blood cells and the transport of oxygen within the bloodstream. Vitamin B12 is the one supplement every vegan (and person) should take regularly, as this nutrient is extremely difficult to find in plant-based foods. Nutritional yeast is the only common plant-based food that naturally contains vitamin B12, and while there are some fortified vegan products on the market, a vegan supplement is a safe and effective way of ensuring you don’t fall deficient. Most adults only need 2.4 micrograms per day, but don’t be alarmed if your supplement contains up to 500 micrograms—this amount does not constitute an overdose.
Legumes are often touted for their high protein content, but a lesser-known fact is that they’re also rich in iron. Legumes such as beans, peas, lentils, and soybeans (including tofu and tempeh) can help you reach your daily iron quota. Both one cup of lentils and tofu contain about 6.6 grams of iron each. Kidney and lima beans are the two highest sources of iron when it comes to beans—they contain 5.2 milligrams and 4.5 milligrams per cup, respectively.
There’s a reason quinoa has often been touted as a superfood. This fluffy, hearty grain contains four grams of iron per one half cup dry serving. If you’re battling anemia, try swapping out rice in your grain bowls for this iron-rich vegan food.
This thick, syrupy substance is extremely high in iron, clocking in at 7.2 milligrams per two-tablespoon serving (that’s nearly a day’s worth of iron for men!). While we wouldn’t recommend spooning molasses like you do vegan Nutella, there are ways to incorporate this food into your everyday diet. This muhammara dip recipe is a great place to start.
Yes, nut butter counts, too. While you’d have to eat a bit too many nuts to completely satisfy your iron needs, they do help you reach that goal. Reach for pistachios, almonds, pumpkin seeds, and sesame seeds which all contain between 1-2.7 milligrams of iron per one-ounce serving.
Popeye was right—leafy greens are true nutritional powerhouses. Swiss chard is particularly high in iron—about for milligrams per one cup, cooked. Spinach also contains a substantial amount of iron, but it’s not easily absorbed by the body. Other greens such as Brussels sprouts, broccoli, and kale are solid options.
]]>In addition to the Hazelnut Crunch flavor, Magnum is releasing a new format of vegan ice cream bars. Previously only available in dairy varieties, Magnum is releasing its existing vegan ice cream flavors in snackable mini bars. The new Magnum Non-Dairy MINI Variety Pack features three mini bars of Classic and Almond vegan flavors.
“We listened to Magnum ice cream fans who loved our award-winning non-dairy offerings and wanted to provide more indulgent options to choose from including the MINI bars and variety packs that are evolving into a popular snackable trend,” Towner said.
The Magnum Non-Dairy Hazelnut Crunch Bars (suggested retail price of €4.49 to €4.99 per three-bar pack) and the Magnum Non-Dairy MINI Variety Pack (suggested retail price of €5.29 to €5.49 per six-pack) are hitting retailers nationwide this month.
While Magnum launched in the US in 1989 as the first “adult” ice cream bar, its first vegan flavors were introduced in Europe and Australia. By 2019, Magnum brought its vegan ice cream bars to its home turf in Classic and Almond flavors. To give customers even more choice, the brand expanded its vegan offerings to include Non-Dairy Sea Salt Caramel bars.
“We believe everyone should be free to indulge in the lifestyle they choose, and that of course includes treats such as Magnum ice cream,” Towner said. “As we listen to our fans and continually release non-dairy ice cream offerings, we are providing more options for consumers to experience the indulgence of Magnum ice cream.”
In addition to Magnum, Unilever also owns Ben & Jerry’s—which has heavily expanded its vegan ice cream offerings in recent years. The popular Vermont-based brand first got into vegan ice cream in 2016 with the launch of four almond milk-based flavors: PB & Cookies, Coffee Caramel Fudge, Chocolate Fudge Brownie, and Chunky Monkey.
ince then, Ben & Jerry’s has launched new vegan flavors every year, recreating fan favorites such as Phish Food, Cherry Garcia, and Stephen Colbert’s AmeriCone Dream. In 2020, the brand developed an innovative sunflower butter base for its vegan ice creams and has since featured it in flavors such as Change the Whirled (made in partnership with social justice activist Colin Kapernick) and recently released Mint Chocolate Chance (developed with Chance the Rapper).
Last week, Ben & Jerry’s launched two new vegan flavors to its “core” series (Bananas Foster and Boom Chocolatta), bringing its dairy-free ice cream portfolio to account for 40 percent of its total business.
Via vegnews.com
]]>Today, the Budget Committee of the Italian Senate voted to approve a modified amendment to a budget law that would permanently ban the Italian fur farming industry nationwide. Animals currently farmed in the country include foxes, raccoon dogs, chinchillas, and mink.
So far, COVID-19 outbreaks have been confirmed on approximately 465 mink farms across 12 countries, and studies indicate that the susceptibility of this species, in particular, to the coronavirus, combined with the cramped, unsanitary conditions of factory fur farming in general, make the industry a high-risk environment for this and any future pandemics.
The ban would see Italy’s remaining fur farms discontinued by June 30, 2022, and sets out three million euros in compensation for farmers and workers affected by forced closures. Member of Parliament the Hon. Michela Vittoria Brambilla endorsed the conversion proposal, and Sen. Loredana De Petris formally submitted the amendment.
According to leading animal protection charity Humane Society International (HSI), the vote followed discussions with the committee over the future of captive mink in Italy, including a report on how to convert the 10 remaining farms into “humane and sustainable businesses.”
While the decision still requires final approval by Italy’s parliament, HSI claims that this is expected before the end of the year. If so, Italy will soon become the 16th country in Europe to completely ban fur farming, joining Hungary, France, and many more.
“This is a historic victory for animal protection in Italy,” says HSI Italy director Martina Pluda. “Today’s vote recognizes that allowing the mass breeding of wild animals for frivolous fur fashion represents a risk to both animals and people that can’t be justified by the limited economic benefits it offers to a small minority of people involved in this cruel industry.”
Earlier this year the Italian government ordered the suspension of mink breeding on farms following a series of COVID-19 outbreaks, with millions of mink culled in Europe alone.
Meanwhile, a coalition of European countries led by Austria and the are calling for the European Commission to legislate the end of all fur farming throughout the EU, with many member states expressing support for such a change.
Pluda adds: “There are very clear economic, environmental, public health and of course animal welfare reasons to close and ban fur farms.”
Consumers are increasingly concerned with the environmental and ethical context of their purchases. As a result, many brands and designers have been quick to distance themselves from fur over the last few years, including iconic Italian labels such as Valentino, Armani, GUCCI, Prada, and Versace. The majority have cited animal welfare and sustainability as key motivators along with changing public perception of animal-derived textiles.
via livekindly.org
]]>Not only does this food waste cost us money, it also has a wider cost to the environment. When you start eating vegan, you may realise that shopping, storing and cooking food is a huge learning curve. And that’s OK!
With a few simple changes, you can keep your food waste to a minimum and make the most of your food shop. Read on for our top tips, from storing fruit and veg correctly to using up your leftovers.
A straight-forward solution to wasting food is simply buying less of it. We know there are countless temptations in the supermarket, but over-buying isn’t such a great idea when you end up throwing most of it away.
When buying fresh fruit and vegetables, only buy the amount you need to use. Choose loose produce, especially wonky veggies, to reduce the food wasted by supermarkets too. The appearance makes little difference to the taste!
Buy non-perishable foods in bulk and stock up when it makes sense to do so. Before you hit the supermarket, think about what you’ll be eating in the next week. Take a shopping list of what you actually need and stick to that.
Sometimes we throw away food when we don’t even need to! This is often down to confusing “sell-by” and “use-by” dates on packaging. “Sell-by” simply means the retailer can’t sell the product past a certain date, whereas “use-by” indicates when the product needs to be eaten.
Following the “Use-by” date is a better rule of thumb, but some foods can be perfectly safe to eat a day or two later than the given date. Does it look or smell like it’s gone bad? If not, it’s probably fine!
Did you know that not all fruit and veggies are supposed to be kept in the fridge? Knowing which foods to leave in the open, which ones to chill and which ones to keep in containers can transform your food habits.
For some foods, moisture speeds up the spoiling process, so letting them breathe will keep them fresher for longer.
Whether you’re a busy family or a student at university, using your leftovers wisely is a skill you can’t learn too early in life. Planning meals ahead will help ensure you don’t throw food away every week. If you end up with leftovers, reheat them for quick workday lunches or save them for tomorrow night’s dinner.
Don’t have enough left to make a full meal? Be creative and use them as snacks, or even incorporate them into other dishes. Any fruit and veg lying around should work great in smoothies. Foods like leftover rice, pasta, lentils and quinoa can be used in all sorts of ways if you’re inventive enough.
Most foods can be frozen as single ingredients, or you can even batch cook meals and freeze for another day. Here are some of the main foods suitable for freezing:
Composting at home is a great way to reduce the amount of food waste going to landfill. Peelings from potatoes and citrus, fruit and vegetable cores and stems can be used for compost. This process turns unused foods into nutrient-rich fertiliser.
There are different methods of composting and it depends on how much room you have available at home. However, even those with limited space and people in flats with balconies can get involved in composting.
Via veganuary.com
]]>France’s plastic ban will come into effect from 1 January 2022 to curb the ‘outrageous’ use of plastic.
The plastic ban in France will initially see plastic packaging removed from 30 fruits and vegetables. The list includes popular items such as peppers, cucumbers, potatoes, and carrots, as well as apples, bananas, and oranges.
For now, some items such as cut fruits or delicate fruits and vegetables can continue to be sold in plastic packaging.
However, by June 2026 this will be phased out too as part of France’s multi-year government programme to cut plastic.
Over the coming years, further items such as delicate fruits like berries will also be banned from sale in plastic.
By the end of June 2023, items such as cherry tomatoes, green beans and peaches will see their plastic packaging removed.
Produce such as endives, asparagus, mushrooms, cherries, and some salads and herbs have until the end of 2024 to switch to cardboard packaging.
With an estimated 37% of fruit and vegetables currently sold with packaging in the country, the ban will have a huge impact on the amount of plastic used.
Encouragingly, the French government is expecting the plastic ban to remove over one billion ‘unnecessary plastic packages’ from use each year.
In a statement, the ministry said: “We use an outrageous amount of single-use plastic in our daily lives. The circular economy law aims at cutting back the use of throwaway plastic and boost its substitution by other materials or reusable and recyclable packaging.”
However, French fruit sellers federation president Francois Roch has raised concerns over the difficulties of switching to cardboard.
“Also, selling loose produce is complicated as many customers touch the fruit and people do not want their fruit to be touched by other customers,” she said.
The plastic bag ban for fruits and vegetables in France is part of a larger scheme to reduce the country’s plastic waste.
In 2021, France banned single-use plastics such as straws and plastic utensils as part of the Energy Transition for Green Growth.
The ambitious plan aims to allow France to make a more effective contribution to tackling climate change.
Following the latest ban, France is aiming to completely ban plastic packaging in produce. Instead, plastic will be replaced with cardboard or items will be sold loose.
Morrisons supermarket recently became the first supermarket in the UK to remove plastic packaging from its bananas. According to the supermarket, the ban will remove a staggering 45 million single-use plastic bags a year.
Worryingly, a recent study estimated that around eight million metric tons of plastic waste enters the oceans from land each year.
It is imperative that governments take action to ban single-use plastic in an attempt to tackle environmental concerns before it’s too late.
]]>While fish continues to be labelled a health food – what does the science really say?
We need fats called essential fatty acids for our cell membranes, brain, and nervous system. They help regulate blood pressure, blood clotting, and immune and inflammatory responses. Because we can’t make them in our bodies and must get them from food, they’re labeled ‘essential’. ALA is an omega-3 essential fatty acid. It is found in plant foods such as flaxseeds, rapeseeds, soya, walnuts, and their oils.
We convert it, in our bodies, into the longer-chain omega-3s EPA and DHA. These are also found in oily fish, which they obtain from algae. Conversion rates in the body can be low, which is why some people insist that fish oils are essential for health. They are not, in fact, they could be doing more harm than good.
UK guidelines recommend we should eat at least two 140g portions of fish a week, one of which should be oily. This contributes to the widespread belief that eating oily fish or taking omega-3 fish oil supplements reduces our risk of heart disease, stroke, and death. The research tells a different story.
Cochrane reviews are regarded as the highest standard in evidence-based research. A 2018 review found that increasing EPA and DHA from oily fish or fish oil supplements had little or no effect on heart health.
These findings are consistent with many other high-quality reviews. They also found that ALA from plant foods may slightly reduce the risk of cardiovascular events and arrhythmia (abnormal heart rhythm).
Another 2018 review, this time from the British Journal of Nutrition, found that higher ALA intakes from plant foods were linked to a reduced risk of heart disease. So, it seems you’re better off with plant-based omega-3s. In fact, over the past two decades, many studies have shown a similar lack of effect from fish oils and a beneficial effect from consuming ALA directly from plant foods.
Some studies show that oily fish, and fish oil supplements in particularly, can actually have the opposite effect than that claimed. Moreover, they can instead increase the risk of cardiovascular events.
The American Heart Association says this might be explained by the damaging effects of methylmercury. This is an environmental contaminant found in fish. It can be explained in a study of men in Eastern Finland, where mercury levels in fish are high. The study found that mercury levels in their hair and the amount of fish they ate were linked to an increased risk of cardiovascular death.
In other words, those eating the most fish also had the highest levels of mercury in their hair and the highest levels of cardiovascular death.
Toxic pollutants contaminate the world’s oceans. They include methylmercury, polychlorinated biphenyls and dioxins, and many act as damaging neurotoxins.
They can accumulate as you move up the food chain, especially in oily fish, cancelling out any supposed beneficial effects of omega-3s.
We have an extraordinary position in the UK. Pregnant and breastfeeding women are advised to eat oily fish. This is because omega-3s can help a baby’s nervous system develop.
However, all girls and women who are breastfeeding, pregnant, or planning a pregnancy are warned not to eat more than two portions of oily fish a week. It also applies to those who may one day in the future want to have a child.
The reason for this advice is that pollutants in the fish may build up and seriously affect the baby’s development in the womb. And there are more warnings. For example, children, pregnant women, and women trying to get pregnant are also told to avoid eating sharks, swordfish, or marlin. This is because they contain more mercury than other fish and this can damage a developing baby’s nervous system.
So, damned if you do, damned if you don’t!
Oily fish includes: herring, pilchards, salmon, sardines, sprats, trout and mackerel. However, the list of fish to limit or avoid has been extended to include some white fish. They may also contain similar levels of pollutants – sea bream, sea bass, turbot, halibut and huss (dogfish). Yet, it’s supposed to be a health food.
Pollutants are not the only problem as filter-feeding shellfish, such as mussels and oysters, can accumulate bacteria and viruses from their environment and when eaten raw, can pose a direct threat to health. Norovirus is one of them and can cause fever, nausea, vomiting, cramping and diarrhoea.
It is one of the most common causes of food poisoning in the UK. It’s also called the winter vomiting bug because it’s more common in winter, although it can be caught at any time of year. Norovirus infections spread very easily from person-to-person contact or simply by touching surfaces that have been contaminated with the virus and then touching your mouth.
Outbreaks are common in hospitals, nursing homes, schools and cruise ships and can also occur in restaurants and hotels. The virus is usually mild and lasts for one to two days. Symptoms include vomiting, projectile vomiting, diarrhoea and fever. Most people make a full recovery within a couple of days but it can be dangerous for the very young and elderly people.
Many outbreaks are linked to shellfish contaminated by human fecal sources. Contamination of bivalve shellfish, particularly oysters with norovirus is recognized as a food safety risk. One study of oyster samples ordered from UK vendors found 69 percent of 630 oyster samples were contaminated with it.
via plantbasednews.org
]]>The ‘Charlie’ sneaker is the brand’s first sustainable footwear launch made from a corn-based leather alternative.
The unisex sneakers will be available in both low and high-top styles.
Moreover, the vegan sneakers feature the iconic ‘LV’ monogram and are made from a mix of recycled and bio-based materials.
Louis Vuitton’s first ‘eco-designed shoes’ are made with 90% sustainable materials.
They feature a smooth white upper made from recycled polyester and a corn-based plastic, Biopolio.
Additionally, the soles of the trainers are made from 94% recycled rubber.
The tongue features patches made from renewable nylon material, Econyl, which has been championed by Burberry and Prada.
Furthermore, the Charlie sneakers even come in a box made from 100% recycled cardboard that becomes a bag with handles.
In a statement to WWD, Louis Vuitton Global Head of Sustainability, Christelle Capdupuy, said: “This allowed us to identify the levers to reduce the environmental impact of our shoes.
“The Charlie is the result of all this scientific, technical work that has been done.”
Sustainable trainers are the hottest trend in the fashion industry and for good reason!
With the demand for sustainable leather alternatives increasing, designers have been busy creating footwear that doesn’t cost the earth.
Luxury fashion brands such as Gucci and Stella McCartney have debuted their creative leather alternatives to the fashion industry.
In addition, street-wear brands such as Adidas, Nike, and Vans have also launched a range of vegan-friendly trainers.
Big brands switching to sustainable materials will only encourage more brands to experiment with alternative fabrics.
We are hopeful to see more big names in the fashion industry debut their vegan-friendly shoes soon.
via veganfoodandliving.com
]]>Choosing to be vegan, vegetarian, or flexitarian is still thought to be a privilege of the privileged middle class or ‘woke’ Hollywood actors. However, according to new Oxford University research, adopting one of these diets in countries such as the United States, the United Kingdom, Australia, and Western Europe could cut your food bill by up to one-third!
Published on November 10th, 2021, in the Lancet Planetary Health, the study, which used food prices from the World Bank’s International Comparison Program to compare the cost of seven sustainable diets to the current typical diet in 150 countries. It revealed that;
It is worthy of note that these more plant-based diets are very much recognized for heart health, cancer risk, and other diet-related health effects and have significantly lower carbon footprints than typical western diets.
“We think the fact that vegan, vegetarian, and flexitarian diets can save you a lot of money is going to surprise people,” stated Dr. Marco Springmann, a researcher on the Oxford Martin Programme on the Future of Food stated. “When scientists like me advocate for healthy and environmentally-friendly eating it’s often said that we’re sitting in our ivory towers promoting something that is financially out of reach for most people. This study shows that it’s quite the opposite. These diets could be better for your bank balance as well as your health and the health of the planet.”
In agreement, Miguel Barclay, the bestselling author of the ‘One Pound Meals’ cookbook series, stated, “I completely agree that cutting back on meat, or eliminating it entirely, will save you money. I’ve written seven budget cookbooks and cost hundreds of recipes, and without a doubt, vegan and vegetarian meals are significantly less expensive than meat-based recipes.”
The study focused on whole foods and excluded highly processed meat substitutes and eating at restaurants or takeaways. It employed a flexitarian diet based on the EAT-Lancet Planetary Health Diet, which was designed to be healthy enough to prevent up to 11 million preventable deaths per year while also being sustainable enough to allow us to produce enough food for 10 billion people while remaining within environmental limits. It includes less than one serving of red meat per week, two servings of poultry per week, two fish per week, and one serving of dairy per day. Animal products were replaced in vegetarian and vegan diets by a combination of legumes and fruits, and vegetables or legumes and whole grains.
This research also unveiled that eating a healthy and sustainable diet in lower-income countries such as the Indian subcontinent and Sub-Saharan Africa would be up to a quarter cheaper than a typical Western diet but at least a third more expensive than current diets. Looking at various policy options to see which one could improve affordability and lower diet costs, the study discovered that making healthy and sustainable diets affordable everywhere within the next ten years is possible when economic development, particularly in low-income countries, is combined with reductions in food waste and climate and health-friendly food pricing.
“Affording to eat a healthy and sustainable diet is possible everywhere but requires political will,” said Dr. Springmann. “Current low-income diets tend to contain large amounts of starchy foods and not enough of the foods we know are healthy. And the western-style diets, often seen as aspirational, are unhealthy, vastly unsustainable, and unaffordable in low-income countries. Any of the healthy and sustainable dietary patterns we looked at are a better option for health, the environment, and financially, but development support and progressive food policies are needed to make them both affordable and desirable everywhere.”
via theveganreview.com
]]>The planned 40-hectare sanctuary is expected to be built next year in a bay that’s open to the North Atlantic Ocean near Port Hilford, NS, a 20-minute drive from the visitor center. It will span about 50 football fields—which is approximately 300 times larger than the biggest captive whale tank in any marine park—and is designed to accommodate up to eight whales.
The sanctuary will allow the whales to live out their lives in their natural habitat with enough room to engage in their natural behaviors, albeit in a protected area that is enclosed with underwater nets. Because captive whales have spent their lives in a tank, they cannot return to the open ocean due to their lack of survival skills. The sanctuary will keep them safe and well-protected from rough weather, and a hydrodynamic study has shown that the bay is regularly flushed by currents and tides so any buildup of whale waste will be washed away.
Last year, the WSP announced plans to build the sanctuary, following the passing of Canada’s Ending the Captivity of Whales and Dolphins Act, which prohibits the wild capture, captivity, and breeding of whales, dolphins, and porpoises, effectively ending the practice of exploiting cetaceans for entertainment. Under the law—which took more than three years to pass due to delays and obstructions—there are exceptions for rescue and rehabilitation to ensure whales and dolphins can get aid if they need it, and allows animal sanctuaries in Canada to care for cetaceans if it is in the animals’ best interests.
To help house these animals, toy company Munchkin provided the initial funding necessary for determining the appropriate site for the WSP sanctuary, a lengthy process that took into consideration factors such as water and tide conditions and the whales’ potential impact on local wildlife. The WSP group has started a campaign to raise up to $20 million for the project, which also includes a veterinary clinic and interpretation center near the refuge. Another $2 million will be needed annually for operations. If the necessary permits are acquired in time, the refuge hopes to welcome its first whales in early 2023.
via vegnews.com
]]>The Vegan Society founded World Vegan Day in 1994 to commemorate the 50th anniversary of the UK Vegan Society (est. November 1944). The Vegan Society was born from The Vegetarian Society when Donald Watson, Elsie Shrigley, and friends recognized the importance of not consuming any products from animals.
The society designated World Vegan Day not only as a day of celebration but also as a day to educate friends, families, and strangers about the values of vegan living and to share vegan meals. This day, which later stretched into World Vegan Month, is positioned conveniently to coincide with the start of our traditionally meat-heavy holiday season. What better time to plan some outreach?
The month is rich in vegan activities — some are grand, such as 2018’s Record Silent Line in Europe or 2021’s launch of Triangle Vegan Restaurant Week in North Carolina, and others modest. All are worthwhile. If you haven’t planned ahead, we have no lack of suggestions for quick and easy outreach. Whatever you do, commit to doing something! A good starting point is to revisit our blog post, 25 Ideas to Inspire Your Animal Rights Activism. In that post, you’ll find loads of ideas for short-notice activism, such as “chalktivism,” wearing your activism (pins, t-shirts, vegan tattoos), leafleting, and more. You can also check out our 2020 post, How to Be a Vegan Activist During a World Crisis, for COVID-safe activities and other ideas that don’t require in-person gatherings.
Outreach can be as simple as:
via vegfund.org
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