Category: Vegan Recipes

UK: We Welcome Welfare labels on meat to say how animal was killed: New law is in pipeline after campaign on halal and kosher livestock that isn’t stunned before slaughter. Link to take part in Government Consultation which closes 6/12/21.

MPs have also been calling for the change.

Sir Roger Gale said: ‘Brexit has presented us with the opportunity to reform our farming systems.

WAV Comment – For a very long time, welfare campaigners in the UK have been calling for this. ALL food should be clearly labelled to show production methods, nation of origin, and how the animal was slaughtered is clearly identified on the packaging. We very much welcome this decades (far too late) late legislation, but are hugely supported by the fact that so many Brits are demanding to see how their food is produced – and that animal welfare is a ‘high up the chain’ concern.

If you personally wish to get involved with, and submit to the consultation, then please go to;

https://consult.defra.gov.uk/animal-welfare-market-interventions-and-labelling/labelling-for-animal-welfare/

The consultation closes on 6/12/21.

Regards Mark

At the moment, it is not compulsory to label meat as halal, so campaigners have argued that those who eat the products and care about animal welfare should be able to make the choice to buy meat killed in a more humane way [Stock image]
At the moment, it is not compulsory to label meat as halal, so campaigners have argued that those who eat the products and care about animal welfare should be able to make the choice to buy meat killed in a more humane way [Stock image]

Welfare labels on meat to say how animal was killed: New law is in pipeline after campaign on halal and kosher livestock that isn’t stunned before slaughter

  • It currently not compulsory to label meat as halal but new bill could change that
  • Campaigners argue shoppers concerned with animal welfare should be able to make the choice to buy meat killed in a more humane way
  • The Bill is in the early stages and is currently the subject of a public consultation 

Welfare labels on meat to say how animal was killed | Daily Mail Online

Halal and kosher meat will have to be labelled in a victory for animal welfare campaigners.

As part of the proposed law, all meat will have to be marked with how the animal was killed.

Animals slaughtered to be compliant with kosher and halal rules are often killed without being stunned first and have their throats slit.

At the moment, it is not compulsory to label meat as halal, so campaigners have argued that those who eat the products and care about animal welfare should be able to make the choice to buy meat killed in a more humane way.

The Bill is currently in the early stages and is the subject of a public consultation. But ministers have privately said they aim to bring in the law – and that it is supported by the majority of the British public.

Animals slaughtered to be compliant with kosher and halal rules are often killed without being stunned first and have their throats slit. Pictured: A meat processing plant [Stock image]
Animals slaughtered to be compliant with kosher and halal rules are often killed without being stunned first and have their throats slit. Pictured: A meat processing plant [Stock image] Photo – Getty Images

Victoria Prentis, minister for farming, fisheries and food, said: ‘As a nation, we care enormously about animal welfare and increasingly about environmental standards.

‘Consumer information and labelling are part of the toolbox that we have when it comes to creating a better food system for people and the planet. It is something that we will be considering in detail with industry and stakeholders in the weeks and months ahead.’

The Conservative Animal Welfare Foundation (CAWF), which the Prime Minister’s wife Carrie Johnson has long been a patron of, has been calling for this policy change for years.

Lorraine Platt, chairman of CAWF and a friend of Mrs Johnson, welcomed the news: ‘With the exception of whole eggs, there are currently no legal requirements to label products with information on how the animal was reared and slaughtered.

‘But the fact is the British public do care about these conditions – over 80 per cent of UK consumers are in favour of food labelling.

‘Where labelling does currently exist, consumers have been able to identify higher welfare products and subsequently many farmers have been rewarded with increased demand. It is our hope that through extending labelling to all farmed produce, we can help the growth of higher welfare farms in the UK.’

MPs have also been calling for the change. Sir Roger Gale said: ‘Brexit has presented us with the opportunity to reform our farming systems.

‘Transparency with consumers must be at the heart of these reforms and implementing labelling for animal welfare represents a critical step forward. In doing so we can empower consumers to make informed decisions about which farming systems they want to support – or avoid supporting.

‘There is an overwhelming democratic mandate for such a move, with around eight in ten British consumers stating animal welfare is an important consideration for them when shopping.’

Under new laws, there will also be stricter animal welfare labelling requirements – with how the animal was reared and cared for prominently displayed on the packaging.

This is part of a raft of legislation under the Animal Welfare Bill including plans to ban boiling lobsters alive and outlawing the sale and import of ‘cruel’ animal products such as fur and foie gras.

Halal meat is worth around £2.6billion a year in the UK, according to the Agriculture and Horticulture Development Board (AHDB).

It accounts for around 20 per cent of all lamb and mutton sold, despite Muslims only comprising around 5 per cent of the population.

This is because ‘halal consumers eat more meat per capita than the general population’, says the AHDB.

About 42 per cent of all halal meat is not stunned before slaughter, according to the Food Standards Agency.

Slaughter of kosher livestock – the method is known as shechita – is a small percentage of all animals killed accounting for only 0.5 per cent of all cattle, 0.1 per cent of sheep, 0.3 per cent of chickens. 

Enjoy

Regards Mark

UK: UN COP26 Climate Summit – vegan eating can reduce food-related carbon emissions by 73%. Eating meat and dairy is part of what got us into this mess. So Why No Vegan Food At the Summit ???? – Take Action Below.

Important Note – we have just tried to e mail and telephone the office of Alok Sharma, and everything seems to be closed down – we are even told the wrong number by phone; which we took from his official ‘contact’ area on his site !! – strange. Lets hope he is getting the message about all this. Thus, the action links given below may not now work at present. All I can say is keep trying now and again.

Regards Mark

WAV Comment – Is this not like inviting the senior arsonist as a principal guest to the firefighters annual ball ?

What the hell are these people on ? – and they call themselves experts and politicians who are supposed to be dealing with the climate situation !

The United Nations’ COP26 climate summit—which will be the largest summit that the U.K. has ever hosted—is fast approaching, and we learned that there’s a plan to serve animal-derived food at the convention, even though animal agriculture is devastating for animals and the planet.

Vegan foods have a far smaller carbon footprint than their animal-derived counterparts. Speak out today to ensure that the COP26 climate summit sets a good example for the world to follow. See action below.

The 26th United Nations Conference of the Parties (COP26) Climate Change Conference is fast approaching. Urge the president of COP26, Alok Sharma, to set a meaningful example during this climate crisis by serving a fully vegan menu at the event.

Eating Vegan Is Better for the Environment
The fishing, meat, dairy, and egg industries are not only cruel to animals but also catastrophic for the environment. For decades, the U.N. has identified animal agriculture as a leading cause of deforestation, pollution, ocean dead zones, habitat loss, species extinction, and the spread of zoonotic diseases.

Vegan foods have a far smaller carbon footprint than their animal-derived counterparts—even when comparing imported plant proteins to flesh from grass-fed, locally farmed animals—and a switch to vegan eating can reduce food-related carbon emissions by 73%. Quite simply, eating meat and dairy is part of what got us into this mess.

Animals can feel pain in the same way as humans. Just like us, they value their lives and don’t want to suffer.

In her natural environment, a hen will cluck to her chicks before they even hatch while sitting on the eggs in her nest. They peep back to her and to each other through their shells. In the ways that matter, humans and other animals are the same. There is no moral justification for exploiting animals for human purposes.

The COP26 Climate Summit Should Set an Example
Given everything that we now know about the devastating impact of animal agriculture on the environment, serving meat, dairy, or eggs at a climate change summit would be like distributing cigarettes at a health convention.

Plant foods are the way forward, and a vegan menu would not only allow attendees to dine with a clear conscience but also set an important example for the world to follow.

Take action and tell Sharma to serve only vegan food at the event.

Send emails to:

Alok Sharma
alok.sharma.mp@parliament.uk

Take action against this mentality:

Urge the COP26 Climate Summit to Serve a Fully Vegan Menu | PETA

Vegan Meat Price Parity: Why Cost Not Kindness Will End Animal Agriculture.

 

Vegan Meat Price Parity: Why Cost Not Kindness Will End Animal Agriculture

‘It’s likely that ‘price parity’ between plant-based and animal-derived meats will see the quickest changes made to our food system’

by Dr. Alex Lockwood

 

It will be cost not kindness that ends animal agriculture – but when will we achieve vegan meat price parity?

As much as we care for animals, it’s likely that ‘price parity’ between plant-based and animal-derived meats will see the quickest changes made to our food system

We love cheap food. When asked, we nearly always say we prefer to buy products that are ethical, sustainable, and healthy. But research shows time and again that what actually drives most of our food choices are cost, convenience, and taste.

Most of all, it’s the price. 

Vegan meat price parity

That’s why the question of ‘price parity’ is a hot topic in plant-based food. With price, especially a cheap price, such a driving force in our food choices, the cost of plant-based meats really matters.

Right now, supermarket customers are paying almost 200 percent more for plant-based products in comparison to meat alternatives. 

It’s also why the European dairy lobby is trying to stop plant-based products being sold in ‘dairy’ packaging. If plant-based providers have to use different packaging, this could make plant-based alternatives more difficult to produce and, critically, more expensive to buy.

But lessons from other industries (such as electric cars) show that as technology develops and demand increases, price parity will arrive. But for plant-based meat products, when will that be? Can it really bring an end to the slaughter-based meat products that are currently cheaper and purchased more often?

‘Cheap food paradigm’

We love cheap food. As the UK government’s Behavioral Insights Team wrote in their report ‘A Menu For Change’, price (alongside convenience and taste) is the most important factor for people when shopping. This includes for healthier alternatives.

This isn’t our fault. Supermarkets, advertising, and government policies have spent 70 years creating what food expert Professor Tim Lang calls our ‘cheap food paradigm’. 

This is especially in the UK and US. Along with Singapore, these are the three cheapest food markets in the world. In the UK, we spend only 8 percent of our household budget on food. This is the cheapest in Western Europe. Greeks spend 16 percent, Peruvians 26 percent, and Nigerians 59 percent.

But when you learn that the UK also has the highest food poverty in Europe in terms of people being able to afford a healthy diet, you know something is wrong.

This cheap food paradigm emerged during World War 2. Farmers were asked to grow more food, quickly and cheaply. They were the heroes feeding a country at war, and rebuilding afterward. 

Farmers were doing what they were asked. They began using heavy chemicals and pesticides. They abandoned rotation farming and replaced them with monocultures. Food got increasingly cheap. There were supermarket price wars (continuing today). We lost touch with the true cost of food.

But at what cost?

The true cost of cheap food is a ‘spiraling public health crisis and environmental destruction’ – according to the RSA’s Food, Farming and Countryside Commission

Last month’s Chatham House/UN report drove home the point: “Cheap food is driving destruction of the natural world.” The constant demand for economic growth has ‘sustained vicious circles’ of agricultural efficiency, coupled with ‘increased economic competition through the liberalization of trade’.

Cheap foods also tend to be more processed. In the UK, we eat the most ultra-processed foods in Europe, nearly 50 percent of our diets. Compare this to around 11 percent in Italy or 16 percent in Portugal. This massively increases the incidence of Type-2 diabetes and other serious health epidemics.

A price transformation

It’s obvious we need a food transformation. And that includes the price we pay for it. 

What we should do is ask those who can afford more to pay more, while supporting those currently in food poverty to be able to buy better. But that’s another article!

We also know that a whole-foods plant-based diet can be much cheaper than a heavily processed, animal-based diet.

Right now, most meat-eaters overestimate the price of plant-based meat products. And they’re not wholly wrong. 

So if we want to see change happen quickly, we have to get people off the slaughter-based meats and into the plant-based aisles. The quickest way to do that is through pricing.

So when will that happen? It will arrive in three stages.

By 2023: Plant-Based Proteins

Back in 2019, the independent think tank Rethink X launched its report on the future of agriculture

Their analysis suggested that price parity between existing plant-based meats (for example, the Impossible Burger) and animal-derived meats would arrive sometime between 2021-23. 

When this happened, they wrote, adoption of more plant-based eating “will tip and accelerate exponentially.”

It is why companies such as Impossible Foods keep slashing their prices to drive demand, knowing that ‘price parity’ will increase not only sales but awareness and acceptability. 

Are we close to the tipping point?

At the moment, buying a vegan supermarket product twice a week would cost an additional £35 a year, a spokesperson for Insure4Sport, who produced research on cost comparisons, told The Times.

Right now, the early-adopter vegan and vegetarian or adventurous meat-eater will pay the premium price for the new plant-based alternatives. That won’t last.

The plant-based producers know they need to compete on price. Demand is growing. In 2019, demand for plant-based meats grew by 18 percent and 11 percent for the plant-based category overall, according to a study from The Good Food Institute.

More people than ever now support improved access to plant-based options. New research last week from The Vegan Society showed one in three (32 percent) believe the government should be promoting vegan and plant-based diets to address the current climate emergency.

Bill Gates recently urged people to buy plant-based products and drive down the price. “You can also send a signal to the market that people want zero-carbon alternatives and are willing to pay for them,” he told the BBC.

The supermarkets will drive this difference. If Tesco’s is setting a target for a 300 percent rise in vegan meat sales, they’ll still want to compete on price.

So perhaps Rethink X’s prediction that we will reach price parity for existing products by 2023 isn’t far off.

But what about the new world of cell-cultured meat, grown in a lab?

Continued on next page

England: Viva! Health – Spices With Superpowers, and 5 Energy packed Foods To Kickstart Your Day.

5 spices with superpowers

The science is in and experts agree that spices not only improve the flavour of our food but also enhance our health. This 2019 review stated:

“There is now ample evidence that spices and herbs possess antioxidant, anti-inflammatory, antitumorigenic, anticarcinogenic, and glucose- and cholesterol-lowering activities as well as properties that affect cognition and mood.”

So let’s take a look at five of the most popular spices and their individual superpowers.

1. Turmeric

A golden spice with a myriad of health benefits, turmeric is a true example of medicinal food.

The superhero compound in turmeric is called curcumin – a very strong antioxidant with anti-inflammatory properties. Its antioxidant capacity means it goes around disabling those pesky free radicals that can damage your cells, DNA, enzymes, fatty acids and lead to disease. On top of being a powerful antioxidant, curcumin also stimulates your body’s own defences and antioxidant compounds, making them more effective.

Turmeric has been shown to improve inflammatory bowel conditions such as Crohn’s, IBS or ulcerative colitis, has cancer-inhibiting properties, can protect the heart from cholesterol and may even reduce the symptoms of depression and improve mood.

A big problem is that it’s hard to get enough curcumin from the powder or root alone – even if you use it liberally. But there is a smart solution – always combine it with black pepper. Black pepper contains piperine, which increases our absorption of curcumin by up to 2,000 per cent! Many turmeric supplements contain piperine but it’s good to follow this rule in the kitchen too.

Click here to read more about Turmeric in our A-Z of Foods.

2. Cinnamon

The sweet spice of cinnamon is just as sweet for our health, thanks to the compound cinnamaldehyde.

As well as being a healthy simple swap for sugar to sweeten dishes, several studies suggest it may lower blood sugar levels in those with type 2 diabetes. Cinnamon may also be good for our heart by reducing cholesterol and triglyceride levels, which, according to  , is “especially important for people with diabetes who are at greater risk for developing heart disease.”

Studies show that cinnamon can also help with inflammation, fend off free radicals that can damage your cells, and fight bacteria.

Researchers are also exploring whether cinnamon could be used to treat Alzheimer’s disease and other neurological disorders as it has been shown to improve cognitive ability.

3. Ginger

One of the most popular ingredients in the world, ginger has a million uses and is amazing for your health.

Ginger contains several potent biochemicals of which gingerols – one of the phenolic compounds – have the strongest effects. Gingerols are very strong antioxidants, protecting our tissues from free radical damage and they have antimicrobial properties, helping fight infection. Gingerols hinder the production of inflammatory molecules in the body, thus being a natural anti-inflammatory, calming angry tissues in our joints, bowels or airways.

Probably the best-known benefit of ginger is that it can help you combat nausea – whether due to stomach upset, motion sickness, pregnancy or even chemotherapy, ginger is the hero you need.

Lower down the digestive tract, it can relieve bloating, cramping and general discomfort. Most people react well to ginger and enjoy its benefits but if you take very high doses, it can cause heartburn. However, small doses have actually been shown to prevent acid reflux and heartburn so it’s all about finding the right balance.

Ginger is a favourite in the time of colds and flus but it can even help with asthma and allergic coughs because it helps to relax the airway muscles so they don’t overly contract, which helpsyou breathe easier and cough less.

It also works wonders for relieving arthritis and has been shown to have a neuroprotective effect – helping to protect our nerves against damage and prevent neurodegenerative diseases such as Alzheimer’s and Parkinson’s.

Click here to read more about ginger in our A-Z of Foods.

4. Garlic

Technically not a spice but garlic is too good to ignore. Garlic is a true powerhouse with many sulphur phytochemicals which are stronger than those in onions and offer a number of health benefits.

These phytochemicals act as antioxidants and help protect our bodies from free radicals, the nasty by-products of metabolism, including protecting your blood vessels. They are also anti-inflammatory and help to fight infection.

As well as protecting the walls of our veins and arteries, garlic’s sulphur compounds can do even more. Some of the phytochemicals slightly reduce blood clotting, which helps lower the risk of thrombosis – a blood clot blocking blood supply to a vital organ. If you’re already taking blood-thinning medication though, ask your GP about garlic to stay on the safe side!

Garlic can also moderately reduce the levels of triglycerides (fats) and cholesterol in the blood and helps lower blood pressure by relaxing blood vessel walls. If you’re worried about your heart, garlic is your friend!

Despite all these benefits, garlic is probably best known for its antibacterial properties and rightly so. It helps fight infection but has also been shown to be able to prevent infection by some bacteria and yeast.

Click here to read more about garlic in our A-Z of Foods.

5. Chilli pepper

Chilli peppers contain a compound called capsaicin. It’s what makes them spicy and it’s also what makes them super-spices. A 2015 review examined the health claims made by chilli pepper proponents and found that capsaicin “has intriguing potential for health promotion.”

Chilli peppers have been shown to have beneficial effects on metabolic health, insulin control and weight management, therefore reducing the risk of obesity, diabetes and cardiovascular disease. However, people who already regularly eat spicy food may not experience the same weight loss benefits.

Some studies also suggest that capsaicin has an anti-cancer effect as it “has been shown to alter the expression of several genes involved in cancer cell survival, growth arrest, angiogenesis and metastasis.” Although there have unfortunately been many studies exploring the effects of capsaicin on cancer in animals, more human data is needed.

But it is for its pain relief properties that capsaicin is most commonly lauded. By reducing the number of pain signals sent to the brain, it eases discomfort from conditions such as arthritis and migraines. For this reason, it can be found in many over-the-counter topical pain-relief lotions.

These are just five of many spices that have amazing health benefits and can form part of a healthy plant-based diet. There are many more so mix it up because you know what they say, variety is the spice of life. And if you’re looking for recipes including all of these spices and more, be sure to check out Vegan Recipe Club for some inspiration.

Continued on Page 2

USA: Vegan Meat Featured On US Menus 1320% More Times Since Before COVID-19.

Vegan Meat Featured On US Menus 1320% More Times Since Before COVID-19

The vegan and vegetarian meat market presents major opportunities for companies across the US

Anew market report demonstrates the ever-growing popularity of plant-based meat substitutes, which present a $14 billion opportunity, the report notes.

AI platform Tastewise put the report together. It stated that the retail market for plant-based foods already sits at $7 billion in the US alone. 

Tastewise found that plant-based meat is appearing on US menus 1,320 percent more compared to before the emergence of COVID-19.

Further, 9.2 percent of restaurants in the US are now plating up vegan meat. Especially in states like California, New York, Florida, Maryland, Ohio, and Oregon. The latter has the highest percentage of restaurants offering meat-free meat.

Most people are reaching for plant-based food for health reasons, the report said.

But sustainability motivations are rapidly rising – increasing by 58 percent year on year. Eating plant-based meat due to climate crisis concerns, in particular, is also growing, by 83 percent year on year.

In contrast, health concerns have dropped 12 percent year on year. 

“Responding to the devastating advance in climate change, many companies are working to reduce the significant climate footprint of the animal-farmed meat industry by innovating ways to move away from animal meat,” Tastewise CEO Alon Chen wrote in the report. 

“This increase in resources devoted to plant-based meat products, combined with consumer demands for real, versatile solutions, results in a timely shift in the way we consume food,” he said. “We’re looking forward to a healthier, more sustainable world of food and beverage, where we all play a part.”

Vegan Meat Featured On US Menus 1320% More Times Since Before COVID-19 – Plant Based News

Regards Mark

Other News:

CHKN Not Chicken Announces Series A Funding to Accelerate Retail and Food Service Distribution of Delicious Plant-Based Chicken

https://finance.yahoo.com/news/chkn-not-chicken-announces-series-140500290.html

Vegan Danish with Blueberry Filling

https://namelymarly.com/vegan-danish/

Spike Mendelsohn to ‘plant’ flag with Union Square vegan restaurant

https://nypost.com/2021/09/07/spike-mendelsohn-to-plant-flag-with-union-square-vegan-restaurant/

Plant-based shawarma sandwich

England: Vegan Bites 5/9/21.

12 Vegan-Friendly Podcasts Everyone Should Listen To

12 Vegan-Friendly Podcasts Everyone Should Listen To (chooseveg.com)

Omega 3s for Vegans

Omega 3s for Vegans | What You Need to Know on a Vegan Diet (lettucevegout.com)

EASY BAKED VEGAN TOFU NUGGETS (OIL-FREE)

Easy Baked Vegan Tofu Nuggets (oil-free) | Sarahs Vegan Guide

 

5 VEGAN PRODUCTS TO STOP AND TREAT BUG BITES

5 Vegan Products to Stop and Treat Bug Bites – VEGWORLD Magazine

 

Soy Hormone Myths Clarified Thanks To Leading Meta-Analysis

Plant estrogens inside soybeans have prompted many to worry that eating it will affect hormone levels. Is there any truth in it?

Soy Hormone Myths Clarified Thanks To Leading Meta-Analysis (plantbasednews.org) 

 

Quorn Plans Global Expansion To Win More Of The $5 Billion Alternative Meat Industry

The vegan and vegetarian meat brand just opened a new facility in Dallas, Texas

Quorn Plans Global Expansion To Win More Of The $5 Billion Alternative Meat Industry | Plant Based News

Plant based news podcast

Vegan Men: Redefining Masculinity. – Vegan Rugby Pro Anthony Mullally Interview Episode 66

‎The Plant Based News Podcast: Vegan Men: Redefining Masculinity. – Vegan Rugby Pro Anthony Mullally Interview Episode 66 on Apple Podcasts

Americans Urged To Cut Meat Intake To Protect Disadvantaged Workers In New Campaign

Meatpacking labor workers are forced to work long hours in dangerous conditions

Americans Urged To Cut Meat Intake To Protect Disadvantaged Workers In New Campaign | Plant Based News

Consumers turning their back on animal-derived textiles

Consumers turning their back on animal-derived textiles (fashionunited.uk)

Regards Mark

Heavy Metal Icon Rob Zombie Reveals He’s Been Vegan For 9 Years.

vegan heavy metal icon Rob Zombie
The singer-songwriter has been vegan for almost a decade. Credit: Rob Zombie

Heavy Metal Icon Rob Zombie Reveals He’s Been Vegan For 9 Years

‘You just realize, oh, this is one giant brainwashed lie we’re fed from the moment we’re born’

Heavy Metal Icon Rob Zombie Reveals He’s Been Vegan For 9 Years | Plant Based News

Heavy metal icon Rob Zombie, real name Robert Bartleh Cummings, has been vegan for nine years.

The star, who is a founding member of the band White Zombie, made the announcement in a recent interview with GQ

Why Rob Zombie went vegan

He told the publication he ditched animal products while at school after watching a film ‘on how brutal’ factory farming is. Several years later he cut out dairy and eggs too – dubbing them ‘disgusting’.

“Once I went vegan, it was, like…now there’s nothing to eat,” Zombie said

“Every day it gets easier, and every day the food gets better. Veggie burgers used to be like tasteless hockey pucks, and now they’re so delicious.”

Vegan meat

Zombie also described faux meats such as the Beyond Burger as ‘transitional’ – stating that he and his wife no longer consumes them. 

“Your tastes change and what you consider healthy changes,” he explained. “But it is a process, and if someone tries to go hardcore instantly they might fail.”

“You just realize, ‘oh’. This is one giant brainwashed lie we’re fed from the moment we’re born.”Rob Zombie, Singer-Songwriter

‘One giant brainwashed lie’

The singer-songwriter then talks about how veganism was prevalent in the punk era due to its link to being anti-establishment.

“Once you make these decisions, you can’t help but learn more about it. And every day you uncover what an evil industry everything is,” Zombie says. 

“Dairy is the leading cause of breast cancer, yet Dannon is a big sponsor of the pink ribbon walks. It’s like Marlboro sponsoring the lung society or something. 

“And you just realize, oh, this is one giant brainwashed lie we’re fed from the moment we’re born. You have to uncover each layer of the sham. “

You can read the full interview here

Regards Mark

The World’s Largest Restaurant Chain Commits to Improve Chicken Welfare.

The World’s Largest Restaurant Chain Commits to Improve Chicken Welfare

Subway has announced the commitment to improve chicken welfare in its European supply chain by 2026.

August 12, 2021

HISTORIC PROGRESS: On Wednesday, August 11, Subway announced the commitment to improve chicken welfare in its European supply chain by publicly committing to the European Chicken Commitment (ECC). This was not an easy feat, it took 22 non-profit organizations from 16 European countries and 1.5 years of campaigning to push the company to this end. Subway had already committed to the North American version of the ECC, the Better Chicken Commitment, for all its US and Canadian stores.

THE COMMITMENT: Subway now joins the growing list of hundreds of companies that have pledged to improve chicken welfare in their supply chains by adopting the European Chicken Commitment. Other prominent brands include Burger King and Popeyes. The ECC requires companies to provide chickens more space, natural light, enrichment such as perches and pecking substrates, and bans the use of fast-growing breeds, which can cause painful deformities and heart attacks.

Protest in Verona, Italy

THE FORCE BEHIND IT: Animal Equality played a major role in this campaign along with other coalition members of the Open Wing Alliance. We sent campaigners to Amsterdam to protest and attempted to meet with Subway’s leadership, held protests in Italy, Spain, and the UK, and activated our social media networks where thousands of animal advocates from all around the world took part in highly impactful digital actions. Subway couldn’t ignore the importance of raising their animal welfare standards any longer.

THE IMPACT: As of June 2021, Subway has approximately 37,500 locations in 104 countries and territories, and an annual revenue of around $10 billion. This policy commitment not only will positively alter the lives of millions of chickens used in Subway meals, but this commitment also sets a strong precedent for future campaigns to improve farmed animal welfare in the restaurant industry.

WHY IT MATTERS: Chickens raised for meat are among the most abused animals on the planet. Bred to become much larger than normal, at an alarmingly unnatural rate, fast-growing chickens suffer from broken bones, organ failure, and even death from not being able to reach food and water. They are kept in filthy conditions, crammed by the tens of thousands in dim barns that have no enrichment for the chickens to engage in natural behaviors. At the end of their shortened lives, chickens are forced to endure live-shackle slaughter, a horrific practice where birds are forcibly hung upside down and slammed into metal shackles, a process which sometimes breaks their bones. The ECC aims to address these major abuses faced by chickens used for food.

HOW YOU CAN HELP: This major step in animal protection happened because of the actions of passionate animal lovers and those who believe in progress in animal welfare. Animal Equality’s volunteers, the Animal Protectors, played a significant role in achieving this move forward for hens, as well as other corporate policies. Would you like to be informed of easy online actions you can take for animals? Sign up to become an Animal Protector today!

Regards Mark

GROUNDBREAKING: Plant Based Food Market To Skyrocket To $162 Billion, Says Bloomberg.

GROUNDBREAKING: Plant Based Food Market To Skyrocket To $162 Billion, Says Bloomberg

A new report by Bloomberg Intelligence has found that the plant-based meat and dairy sectors are growing at an unprecedented rate

A groundbreaking new report has predicted that the plant-based food market will exceed $162 billion within the next decade. A growing preference for sustainable, healthier foods is pushing the movement.

‘Explosive growth’

Bloomberg Intelligence (BI) produced the report, called Plant-Based Foods Poised for Explosive Growth. BI provides research on more than 2,000 companies, 135 industries, and all global markets. 

The plant-based food market was valued at $29.4 billion in 2020. This means if BI’s predictions are correct, the market will soar by 451 percent. 

Major plant-based meat and dairy brands like Beyond Meat, Impossible Foods, and Oatly are driving some of this growth. Their partnerships with restaurants, fast-food chains, and global food manufacturers are making vegan options more accessible to the masses. Additionally, the collaborations are challenging stereotypes around plant-based food.

Source: Bloomberg Intelligence, OECD FAO Agricultural Outlook 2021-2030, GFI 2020 State of the Industry Report
Source: Bloomberg Intelligence, OECD FAO Agricultural Outlook 2021-2030, GFI 2020 State of the Industry Report

‘Here to stay – and grow’

According to BI’s Senior Consumer Staples Analyst, Jennifer Bartashus, the meat-free movement isn’t slowing down.

“Food-related consumer habits often come and go as fads, but plant-based alternatives are here to stay – and grow,” she said.

“The expanding set of product options in the plant-based industry is contributing to plant alternatives becoming a long-term option for consumers around the world.” 

Vegan dairy, in particular, could take up 10 percent of its global market shares in the next decade. Meanwhile, BI predicts that the alternative meat market will surge from $4.2 billion to $74 billion in the next decade.

But plant-based meat sales could actually surpass $74 billion, hitting $118 billion by 2030. This would be ‘a more aggressive but still realistic scenario’, BI said.

Population growth

The planet’s ever-growing population could also tip the scales in favor of plant-based eating as resources become more scarce. 

The production of meat and dairy products requires significantly more resources than plant-based foods, including water, land use, and crops. Experts have warned that our current food system won’t be able to support the world’s snowballing population.

A 2018 study published in Elementa: Science of the Anthropocene found that we already grow enough food to feed the 9.7 billion people that are anticipated to be on Earth by 2050. But large amounts of it are funneled into animal agriculture.

Livestock consume roughly 34 percent of global crop production, the study found. Less than half of the world’s cereals are consumed by humans. 

Flexitarians

The number of vegans in the world climbs higher all the time. Currently, around 5 percent of the population identifies as vegan, BI’s report noted.

But it’s not just vegans and vegetarians driving the plant-based market. Flexitarians are boosting it in a big way, too. Flexitarianism refers to lifestyles whereby people mostly eat plant-based foods but occasionally include animal products in their diet. BI named flexitarians a ‘key demographic’ for alternative meat products, now making up a third of the US population.

https://plantbasednews.org/news/economics/plant-based-market-skyrocket/

Regards Mark

Nestlé’s Meal Delivery Service Launches 6 Vegan Options For The First Time; and Wunda Pea Milk Also.

Nestlé’s Meal Delivery Service Launches 6 Vegan Options For The First Time
Freshly just introduced six new vegan options Credit: Freshly

Nestlé’s Meal Delivery Service Launches 6 Vegan Options For The First Time

Freshly is seeing growing demand for meat-free, plant-based options

Nestlé-owned brand Freshly just launched its first-ever vegan ready meal range.

Freshly is a weekly subscription service that delivers fresh, cooked meals. A team of chefs and nutritionists developed the meals without artificial ingredients, chemical preservatives, and highly processed sugars.

Purely Plant

Freshly is introducing six plant-based options under its Purely Plant brand. Customers can reheat the meat-free meals in around three minutes.

The vegan items include the Creamy Buffalo Cauli Mac and Cheeze, Farmstead Baked Pasta with Melty Cashew Cheeze, and an Indian-Spiced Chickpea Curry Bowl.

Freshly also offers a Moroccan Herb Falafel Bowl, the Rainbow Harvest Plant-Based Burger, and its Unwrapped Salsa Verde Burrito – also known as a ‘naked burrito’.

Surging demand

Demand for plant-based food climbs higher all the time. A report from earlier this year found that the US vegan food market increased by 27 percent during 2020.

This is nearly twice as fast as the total US retail food market, which grew by 15 percent.

According to Freshly, 65 percent of its customers identify as ‘flexitarian’. Flexitarians eat mostly plant-based meals but occasionally consume animal products.

Freshly Founder and CEO Mike Wystrach said the company is ‘thrilled’ about the new additions.

“We’re thrilled to provide our customers with a convenient way to incorporate minimally processed, plant-based meals into their routines,” he said.

“We recognize that it can be challenging to eat a more plant-based diet without sacrificing on taste; but with the launch of Freshly’s Purely Plant, we’re laser-focused on delivering a variety of delicious, convenient, and better-for-you meal options, while also supporting flexitarians looking to make simple changes towards a more plant-based lifestyle.” 

Nestlé controversy

Some consumers may be weary of supporting Nestlé for ethical reasons.

The world’s largest food and beverage company has been accused of using child labor, unethical water mining, and causing significant deforestation.

Read more about the issue here.

Nestlé To Launch New Plant-Based Pea Milk In UK Stores Next Week

The Wunda range is rivalling Swedish plant-based giant Oatly on its quest to ‘offer something different to what’s already on the shelves’…

Nestlé is bringing its range of plant-based pea milk to UK stores next week under the Wunda brand.

It comes after the food giant launched in Europe last month.

Wunda pea milk

The Wunda range is made from protein-packed yellow peas sourced in France and Belgium and promises to offer ‘strong nutritional value’ in comparison to similar products on the market.

Nestlé claims the range is high in fiber, low in sugar and fat, and enriched with calcium. Moreover, they are a source of vitamins D, B2, and B12.

Customers in the UK and Ireland will be able to find the products in Tesco and Coop stores from June 28. And, each 950ml carton retails at £1.90.

Nestle is set to launch its Wunda plant-based pea milks in the UK and Ireland later this month
We want to offer a drink that tastes great and makes using a plant-based milk alternative a tasty, positive, no-compromise experience’ Credit: Instagram

Nestlé launch

Managing Director of Food and Dairy at Nestlé’s UK and Ireland team is Honza Dusanek.

He told The Grocer that the company is ‘really excited’ to bring Wunda to the area and that the expansion is part of a wider aim of making plant-based milk alternatives popular among people who enjoy dairy.

‘We want to offer a drink that tastes great and makes using a plant-based milk alternative a tasty, positive, no-compromise experience that is good for you and good for the planet’, he said.

Moreover, the brand is looking to ‘disrupt the market’ and ‘offer something different to what’s already on the shelves’.

In Europe, the brand said it was already witnessing a ‘quiet revolution’ in the plant-based dairy sector.

Plant-based pea milk

The plant-based milk market is certainly expanding – including one of the industry’s leaders, Oatly.

The Swedish oat milk brand recently announced plans to open one of the world’s largest plant-based factories in the UK.

Additionally, another renowned brand – Linda McCartney  – is also launching plant-milks in the UK this summer.

Competition is rife, however.

Oatly launched a legal battle against one of its rivals Glebe Farm Foods earlier this month over accusations the brand had too similar a packaging style. 

The giant is seeking damages and calls for Glebe to stop using the PureOaty name.

Read our in-depth piece on whether vegans should support Nestlé here

Nestlé To Launch Plant-Based Pea Milk In UK Stores Next Week (plantbasednews.org)

Everyone has to accept it now, the future (thankfully) is plant based !

Regards Mark