A vegan butcher says it is ‘blown away’ by the demand for its plant-based meats.
Last week, Faux Butcher became the first of its kind to open in the UK city of Nottingham.
For three consecutive days, Faux has witnessed ‘overwhelming’ support and has sold out of stock – which includes plant-based alternatives to meats such as ribs, chicken thighs, salami, brisket, and more.
“We’re absolutely blown away by the response today,” the business wrote on Instagram.
“We are officially clean out of everything. If you’re in the queue already then we have already accounted for your custom…
“Thank you to everyone who has stuck by the queues, we’re doing our absolute best to speed up the service, naturally COVID restrictions and our brand new premises mean we’re still finding our feet…
Faux Vegan Butcher
Owners Ritchie Stainsby and Lauren Nally told Nottingham Live its plant-based meat tastes, looks, and smells like the real thing.
The idea behind their vegan butcher’s is to sell plant-based alternatives by size and weight, which will provide an ‘authentic’ experience.
Lauren said: “Die-hard vegans, vegetarians, or anyone without specific dietary requirements can eat and enjoy our products. Maybe people want to go meat-free on Mondays or reduce their red meat consumption.
“This will be a nice way of not completely changing the food you like to cook and enjoy, with the added health benefits.”
Famed Anthropologist Jane Goodall Releases Vegan Cookbook
Jane Goodall just released her very first cookbook—and it is completely plant-based! Known for her work studying the behaviors of wild chimpanzees, Jane Goodall is a passionate advocate for animals, the environment, and human rights. Her new vegan cookbook, #EATMEATLESS: Good for Animals, the Earth & All, offers around 80 animal-free recipes that are healthy, delicious, and inspiring.
The 1,000-person poll was conducted by Mexicana Vegan, the plant-based alternative to the UK’s number once spicy cheese.
It found that 54.8 percent of respondents are ‘likely to buy vegan alternative products to traditional Easter food this year’.
The top plant-based alternatives that people will be seeking out to replace are dairy chocolate (48.4 percent), meat (36.4 percent), and cheese (32.3 percent).Moreover, 22.6 percent of people polled are planning to cook vegan alternatives to the usual Easter Sunday dishes this year. A whopping 47.2 percent cited the desire to be ‘healthier’ as the main reason for going vegan this Easter.
‘We’ve seen demand soar’
Lisa Harrison is the Senior Brand Manager for Mexicana Vegan. In a statement sent to PBN, she said: “So much of our Easter traditions focus on food, whether it’s gifting Easter eggs to friends or family, or indulging ourselves over the long Easter weekend; the highlight being Easter Sunday lunch.
“And with lockdown measures being lifted from 29 March to allow outdoor gatherings of either six people or 2 households, people will be planning their Easter food experiences and what they will be giving to friends and family this Easter.
“It’s great to see that people are strongly considering going vegan this Easter. We’ve seen the demand for our plant-based cheezes soar over lockdown as people seek out healthier alternatives and the need to pursue a healthy diet and lifestyle has never been so paramount as it has been over the last year.”
WAV Comment – we feel this a very important petition to support as it has huge implications throughout the EU regarding plant based dairy censorship. Please give your support, thank you – petition link below.
STOP PLANT-BASED DAIRY CENSORSHIP
Dear European Commission and EU Member States,
We want you to put a halt to plant-based dairy censorship
Please reject amendment 171. If adopted, it would totally counteract the consumer shift to more sustainable eating habits that’s urgently needed to fight climate change.
Dairy terms are already protected by law. Amendment 171 would go further and censor all use of dairy-related language, packaging, or imagery for plant-based foods.
Words and phrases like “contains no dairy” or “creamy texture” might be banned. The same goes for a tweet or an advert mentioning scientific data showing that a product causes, for example, “half the carbon emissions of dairy butter”. Bizarrely, the amendment could even prohibit plant-based foods from using photos of their own products on packaging.
In this way, amendment 171 would not only hide information from consumers, but also hinder innovation and the emerging sustainable food sector. Altogether, it would be a huge reversal of the work done so far to meet the EU’s own goals on public health and sustainability, as agreed under the terms of the Paris Agreement. Given the urgency of the climate crisis, it’s a highly irresponsible move.
Please add your name and tell the European Union to stop plant-based censorship.
I have ‘loved’ (in a ‘blokey’ sort of way) ! Benjamin since I first saw him at a London animal rights demo decades ago. So seeing him again the BBC this morning; I thought it was time to introduce him to you. Here are a few shorts of his life and actions; a passionate animal rights advocate, he wrote the foreword to Keith Mann‘s book From Dusk ’til Dawn: An insider’s view of the growth of the Animal Liberation Movement
Dedicated – Yes;
do we want him – for sure.
Benjamin Obadiah Iqbal Zephaniah (born 15 April 1958) is a British writer and dub poet. He was included in The Times list of Britain’s top 50 post-war writers in 2008
Turning vegan at 13 Benjamin is pretty much a lifelong vegan. He is now 58 and as a busy performer, writer and with a passion for martial arts, he just naturally shows people what it is like being vegan and doesn’t “ram veganism down peoples throats”.
WAV Comment – Looks Really Cool !! – Things are really starting to move plant based now. That’s the Future.
MINNEAPOLIS TO GET ITS FIRST VEGAN BURGER CHAIN
New vegan burger chain Stalk & Spade—the first of its kind to open in Minneapolis—will expand nationally through franchising starting this spring.
Next month, vegan fast-casual burger shop Stalk & Spade will open in Wayzata, MN, a suburb of Minneapolis. Created by restaurateur Steele Smiley, Stalk & Spade will feature vegan versions of traditional fast food, such as burgers, cheeseburgers, chicken sandwiches, French fries, chicken nuggets, and shakes. All recipes were developed by the team after months of testing.
Smiley believes the plant protein concept can be a market leader and plans to build on the Wayzata location by expanding nationally through franchising, starting this spring. “I’m utterly convinced we’ve cracked the code on plant-based burgers. You won’t know the difference,” Smiley told media outlet Twin Cities Business. “I knew the only way people would come is if the food tastes like classic favorites.”
Plant-based eating is the future
A long time vegan, Smiley says his 11-year-old son inspired him to create the plant-based burger concept when, one night, he asked for a burger while eating at Smiley’s salad chain Crisp & Green. “We’re going to look like a national brand from day one: dine in, order ahead, car-side pickup,” Smiley said. “I believe all-plant eating is our future. It’s exciting to be first.”
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Our local favourite brother-sister vegan butcher duo will open their second brick-and-mortar later this year. Herbie Butcher’s Fried Chicken is set to open late spring from Aubry and Kale Walch, the pioneering siblings behind The Herbivorous Butcher. The new location on 48th and Chicago in South Minneapolis (735 East 48th Street) will provide comforting and homestyle classics including vegan fried chicken biscuit sandwiches, mac and cheese, seasonal sides, milkshakes, malts, and a fried chicken bucket.
Co-founder Kale Walch said, “Our mission has always been to try to save the world by bridging the gap for omnivores that haven’t quite made the full jump to veganism yet. By making vegan meats and cheeses that are even better than what they were used to, we start to accomplish just that. Herbie Butcher’s Fried Chicken continues our brand’s mission by making a fried chicken that won’t leave anyone questioning if a plant-based lifestyle is possible without sacrificing the foods we love.”
This is second major win for Kale and Aubry Walch who recently stood up to big-time conglomerate Nestlé. Nestlé aimed to trademark “The Original Vegan Butcher,” “The Vegan Butchers,” and “Vegan Butcher,” but met opposition from the siblings and eventually backed down, giving up all claims. Twin Cities residents know that the Herbivorous Butcher’s homemade meat-free meats and dairy-free cheeses are deserving of the term “vegan butcher,” one they have proudly embodied since opening in 2016. Now that Nestlé will not own these titles, it benefits and allows small businesses everywhere to use them.
Announcing a vegan fried chicken concept and trademark victory in less than the span of a month this early in the year is the bit of good news we’ve all been waiting for.
The LCA analyzes various scenarios. This includes the adoption of renewable energy by both the conventional and cultivated meat industry ‘should they go all-in on their climate mitigation efforts’.
In the most optimistic scenario, which factors in ambitious projections of conventional animal agriculture’s achievements in environmental impact improvements, cultivated meat outperforms all forms of conventional meat.
The LCA shows that cultivated meat, when produced using renewable energy, reduces the cumulative environmental impacts of conventional beef by approximately 93 percent, pork by 53 percent, and chicken by 29 percent.
In these scenarios, the conventional products are also produced using renewable energy.
Moreover, CE Delft says this production cost will enable cultivated meat to ‘compete with multiple forms of conventional meat’. As well as ‘serve as a high-quality ingredient in plant-based meat products’.
‘A carbon-neutral food system’
Ingrid Odegard is CE Delft’s Senior Researcher. In a statement sent to PBN, she said: “We show that cultivated meat presents as an achievable low-carbon, cost-competitive agricultural technology that can play a major role in achieving a carbon-neutral food system.
“This research provides a solid base on which companies can build, improve, and advance in their goal of producing cultivated meat sustainably at scale and at a competitive price point.”
‘Massive reductions in emissions’
Elliot Swartz is a Senior Scientist at The Good Food Institute (GFI). He added: “As soon as 2030, we expect to see real progress on costs for cultivated meat. And, massive reductions in emissions and land use brought about by the transition to this method of meat production.
“This research signals a vote of confidence. It serves as a practical roadmap for the industry to address technical and economic bottlenecks, which will further reduce climate impacts and costs.
“Government investment in R&D and infrastructure will be critical to accelerating the development of cultivated meat. And, help us achieve global climate goals.
Swartz then concluded: “Favorable policies and carbon markets can incentivize the restoration of agricultural land for its carbon sequestration and ecosystem services potential. This maximizes the climate benefits of cultivated meat.”
GFI Executive Director Bruce Friedrich also said the world will not achieve net-zero emissions ‘without addressing food and land’. Moreover, he states that alternative proteins are a ‘key aspect of how we do that’.
“Decarbonizing the global economy is impossible with the diffuse production process and range of gases involved in conventional animal agriculture,” Friedrich explained.
“As these new models illustrate… If we can concentrate the environmental impact of meat production in a single, manageable space — and if we power that space with electricity generated from clean energy sources — that’s how the world gets to net-zero emissions.”