Here’s what’s been happening for the vegan and plant-based advocacies around the world in the 4th week of October 2022. All features have been sourced from vegnews.com, plantbasednews.org, totallyveganbuzz.com, and vegansociety.com. Visit their sites for the full stories, and to be updated on more news that’ll help bring us to an even better world, and make us connected even more to our environment.
Teetotalers can try these vegan, alcohol-free beers (and yes, one of them is a Filipino brand)
Photo credit: Karolina Grabowska
On October 24, plantbasednews.org featured alcohol-free and vegan beers for those avoiding the unpleasant side-effects of drinking alcoholic beverages.
Excerpts from the story:
“Teetotalism is a growing movement, with Gen Z, in particular, championing a transition towards clean, sober fun. Alcohol-free beer is enjoying a surge in popularity, with Gen Z leading the charge. RDSI Research claims that the prohibitive cost of alcohol is a driving factor. However, the rise of the health and well-being movement has also been identified as a major influence.
“It’s no secret: drinking too much alcohol can harm your health. The risks of overindulging include everything from high blood pressure to a higher risk of heart disease, liver damage, strokes, cancer, and even dementia. Excessive drinking was the cause of more than 140,000 deaths and 3.6 million years of ‘potential life’ lost in the United States between 2015-2019. All alcohol consumption places the drinker at higher risk of short and long-term health complications. The NHS states that there is no safe drinking level.
“But the good news is if you’re trying to cut booze from your life altogether, or maybe just reduce the amount you drink, you can enjoy the same taste, without the alcohol. While there are many alcohol-free beer options available now, they’re not always vegan. Similar to winemaking, beer brewing includes a number of processes that allow animal products to creep into the mix. Chief amongst them is clarifying, which can include ingredients like isinglass, a form of animal collagen used to create a clear finished drink. It is not essential but has been used since the 19th century to make beer more visually appealing to consumers. In addition, gelatin, made from boiling animal bones and hooves, is also used as a clarifying agent.
“We think the following seven should definitely be on your list. Crisp, authentic, and in some cases, award-winning, these are the (vegan) cream of the crop: Days Brewing; The Free From Beer Co; Divine Brewing; San Miguel; Heineken; Stella Artois, and; Big Drop Brewing Co.” (Amy Buxton, plantbasednews.org)
Read the full story here: https://plantbasednews.org/lifestyle/vegan-alcohol-free-beer-guide/
‘Meat’ labeling laws once more under scrutiny
Photo credit: Mathilde Langevin
On October 24, vegnews.com reported that the French government, with the backing of local farmers and the country’s meat industry, recently tried to ban the use of meaty terms in the marketing of vegan products, specifically on product labels.
Excerpts from the story:
“Last week, in France, Israel-based startup Redefine Meat’s 3D-printed, whole-cut vegan steaks made their debut at the Paris location of Beefbar, a European restaurant chain. This unveiling is part of Redefine Meat’s strategic collaboration with Giraudi Meats, a restaurant operator and Europe’s largest importer of high-end meats. Through this partnership, Giraudi Meats is poised to drive the rapid expansion of Redefine Meat’s 3D-printed plant-based meat across Europe, starting with the vegan meat’s commercial launch in France.
“Despite this monumental moment, the French government could thwart efforts to make Redefine Meat, and vegan meat at large, more widely accessible. With the backing of local farmers and the country’s meat industry, the government recently tried to ban the use of meaty terms (such as ‘burger,’ ‘filet,’ ‘sausage,’ and more) in the marketing of vegan products, specifically on product labels.
“Set to take effect this month, the ban was suspended by the country’s highest administrative court because it failed to provide affected companies and brands with ample time to adapt to the new regulations. Unfortunately, despite this so-called setback, the French Ministry of Agriculture and Food is reworking the ban and taking into consideration the court’s concerns regarding providing companies sufficient time to adapt.
“In the United States, censorship laws similar to the proposed ban in France have passed in Mississippi, Louisiana, South Dakota, Arkansas, and more. Mississippi representative Jeff Knight, when discussing the need for a law prohibiting the use of terms like ‘vegan burgers,’ admitted he was looking out for the best interest of big agriculture. ‘We’re just trying to protect our product,’ he said.” (Jocelyn Martinez, vegnews.com)
Read the full story here: https://vegnews.com/2022/10/labeling-laws-consumers-animal-agriculture
The Vegan Society relaunches ‘Plate up for the Planet’ campaign
Photo credit: Ella Olsson
On October 25, The Vegan Society announced that it has relaunched its “Plate up for the Planet” campaign that helps environmentally conscious individuals make changes to their diet one step at a time, after research found a quarter of those open to considering a vegan diet said they don’t know where to start.
Excerpts from the story:
“According to research from the University of Oxford, moving from current diets to diets without animal products globally would mean a 28% reduction in global greenhouse gas emissions across all sectors of the economy.
“Swapping certain animal products, such as milk or chicken, is an easy way to introduce and experiment with vegan alternatives and make gradual and long-lasting changes to your diet. We’ve put together our top five vegan swaps, with help from food footprint consultant Foodsteps, to inspire your first steps to a planet-friendly diet.
“1. Swap minced beef for lentils. Compared to beef, per portion, lentils contribute approximately 0.011kg of carbon dioxide equivalents while beef comes in at 4.83kg—so this would save more than 400 times the emissions; 2. Swap chicken for tempeh. This Indonesian delicacy created from fermented soybeans pressed into a block is packed full of B vitamins, calcium and iron. Tempeh clocks up 0.16kg of CO2 equivalent per serving compared to chicken’s 1.17kg total;
“3. Swap from dairy milk to oat or soya alternatives. Both oat and soya require just a fraction of land and water to grow, with the carbon dioxide equivalent of a standard serving weighing in at 0.15kg for oat and 0.21kg for soy, compared to 0.54kg for a serving of dairy milk; 4. Opt for a Moving Mountains Burger instead of beef burger. The vegan burger’s foodprint is calculated at 0.35kg co2 equivalent, compared to the beef burger’s whopping 9.93kg contribution; 5. Switch from dairy chocolate peanuts to dark chocolate-coated. Vegan Trademark certified Doisy and Dam Dark Chocolate Peanuts come in at 0.19kg co2 equivalents per serving, compared with dairy chocolate peanuts at 0.23kg.” (vegansociety.com)
Read the full story here: https://www.vegansociety.com/news/news/vegan-societys-top-planet-swaps
Over 1 million vote to ban shark finning trade in Europe
Photo credit: Elianne Dipp
On October 26, plantbasednews.org reported that the Sea Shepherd’s campaign to end the European Union’s shark finning trade has gained more than 1 million votes.
Excerpts from the story:
“The marine conservation group was one of the founding organizations of the European Citizens Initiative ‘Stop Finning, Stop the Trade,’ which was launched in February 2020. Posting to Instagram, Sea Shepherd confirmed that it had received 1,119,999 validated votes. This result came after France gave it 289,413 votes. It added that the ball is now ‘in the EU court.’
“While the practice of shark finning is illegal in Europe, a report earlier this year found that EU countries were responsible for half of the Asian shark fin trade. This is because countries are allowed to sell whole sharks, except for a limited number of species.
“The European Citizens Initiative enables citizens of EU countries to call on the European Commission to propose new laws. Once an initiative receives 1 million votes, the European Commission will decide on what action to take. For an initiative to gain 1 million signatures, one in 400 adult EU citizens will need to cast their vote.
“Shark finning is the process of removing a fin from a shark, mostly when they are still conscious. De-finned sharks will often be thrown back into the sea while alive, meaning they suffer a slow and agonizing death. It is estimated that between 73 and 100 million sharks are killed each year just for their fins, used to make shark fin soup, a traditional delicacy in China and Chinese communities. There has been a 70% decline in global shark populations in the past 50 years.” (Polly Foreman, plantbasednews.org)
Read the full story here: https://plantbasednews.org/news/activism/sea-shepherd-initiative-ban-shark-finning/
Plant-based farming the way forward vs bird flu epidemic
Photo credit: Pixabay
On October 26, The Vegan Society urged farmers to transition to plant-based agriculture as the prevailing bird flu epidemic has forced thousands of hens into cramped indoor conditions.
Excerpts from the story:
“Millions of birds across the globe have died as Avian Flu continues to spread between wild birds, including seabirds and waterfowl, and domestic birds, resulting in scores of UK farmers forced to cull poultry farmed for meat and eggs.
“A mandatory ‘housing order’ has been put in place in some regions for free range birds to be moved into barns where 9 hens are permitted per square meter. The grim alternative—contracting deadly and untreatable virus which results in a painful, slow death—is not much better. With no end in sight to the ongoing outbreak, the free-range egg sector could be significantly impacted for some time since many people already avoid eggs from battery hens due to welfare concerns.
“Industrial animal farming will continue to be an incubator of diseases that cause suffering to farmed animals, lead to waste within the food system, and pose a major risk to human health. Ending industrial animal farming, and supporting a transition to vegan-friendly forms of food production presents the only long-term way of tackling these epidemics and managing the risk of zoonotic disease outbreaks. This transition is also an important step in addressing the climate and biodiversity crises.
“The Vegan Society’s ‘Grow Green’ campaign aims to bring down barriers that are preventing a transition to plant-based agriculture and other sustainable forms of land management. While this poses a major challenge, the move also presents many opportunities to the farming sector. ‘Vegetarian beef farmer’ Jay Wilde is one example of a successful transition to crop-farming. The former beef farmer’s emotional attachment to his 90-strong herd resulted in their transfer to an animal sanctuary instead of someone’s dinner plate. To help facilitate his move to plant-based farming, Jay contacted The Vegan Society for help after reading its ‘Grow Green’ report which sets out long-term initiatives to achieve similar stories to his. A more recent report commissioned by The Vegan Society, ‘Planting Value in the Food System’, explained the practical legislative and policy changes needed to put UK farming on a pathway to plant-based.” (vegansociety.com)
Read the full story here: https://www.vegansociety.com/news/news/vegan-societys-response-bird-flu-epidemic
Cruelty-free ‘foie gras’ brand raises €48M to build Europe’s largest cultivated meat factory
Photo credit: Pixabay
On October 28, plantbasednews.org reported that French cultivated meat startup Gourmey had raised €48 million in what is thought to be the largest fundraising round of its kind for the sector.
Excerpts from the story:
“The raise, notably joined by France’s public investment bank Bpifrance, will fund the construction of Europe’s biggest cultivated production hub in Paris, a 46,000-square-foot production plant slated for completion in 2024. Regulatory approval is not yet granted for cultivated meat sales in the European Union, but the development of products is permitted.
“Gourmey is currently focused on cultivated foie gras. The company states that by creating a ‘cruelty-free’ alternative, it is honoring the cultural heritage of its home country—all while embracing new technology and supporting a sustainable food system. The investment comes as France faces a potential foie gras shortage as a result of new avian flu outbreaks. The country had been declared bird flu-free in May this year, but the H5N1 strain was identified again in September. This resulted in the slaughter of 10,600 ducks on one Saint-Nizier-le-Desert farm.
“Swapping conventional meat, produced using resource-intensive animal agriculture, for cultivated alternatives could reduce greenhouse gas emissions by 92%. This is according to a study published last year by CE Delft. Findings also pointed to significant water, land, and pollution savings. The smaller environmental impact hinges on the use of single-cell samples, which can be taken painlessly from living animals. These are then fed and grown in sterile industrial-scale bioreactors. Many cultivated production plants are looking to be supported by renewable energy in a bid to further lower footprints.
“If consumers are willing to ditch conventional meat for cultivated meat (which is also often referred to as cultured or cell-based meat), it could dramatically reduce methane emissions. This is because, in traditional farming, just one cow can belch 220 pounds of the potent greenhouse gas every year. Furthermore, deforestation, which is largely driven by beef production, could lessen as well, allowing trees to resume natural carbon sequestration.” (Amy Buxton, plantbasednews.org)
Joaquin Phoenix opens up on veganism, environment, and social justice
Photo credit: Engin Akyurt
On October 28, in an exclusive interview with vegnews.com, Hollywood A-lister and outspoken vegan activist Joaquin Phoenix speaks up about his cause.
Excerpts from the story:
“When Joaquin Phoenix got to the Oscars podium in 2020 and finished his clean sweep of awards season by accepting his highly anticipated award for Best Actor for his role in ‘Joker,’ the words that came out of his mouth left the 23.6 million viewers utterly speechless. The spotlight had already been shining brightly on the 47-year-old former child star, who used his prominence to effectively veganize menus at the Academy Awards, the SAG Awards, the Golden Globe Awards, and the Critics’ Choice Awards. But it was the Oscars in particular that changed everything.
“Clad in a custom-made, cruelty-free Stella McCartney tux, Phoenix took to the mic and leveraged the highest point of his professional career to unapologetically shed light on the injustices against farmed animals.
“VegNews’ Jasmin Singer sat down with Phoenix to discuss that defining night, how to keep children’s compassionate instincts intact, the moment from his upbringing that single-handedly defined how he views his relationship to animals, and the one thing he must believe in order to keep fighting.” (Jasmin Singer, vegnews.com)
Read the full interview here: https://vegnews.com/2022/10/joaquin-phoenix-on-veganism-the-environment-and-social-justice-a-vegnews-exclusive-interview
Airlines respond to increased demand for vegan food with new in-flight options
Photo credit: Ella Olsson
On October 28, vegnews.com featured new vegan food options in three major airlines in Canada, Japan, and the United Arab Emirates, in time for November as World Vegan Month.
Excerpts from the story:
“The vegan scene in Japan has been growing in recent years, with a spike in vegan restaurants from 400 to approximately 1,000 between 2018 and 2020. Its biggest airline, All Nippon Airways (ANA), is hopping on board with the plant-based shift with new menu options. Starting Nov 1, ANA will serve vegan, vegetarian, and gluten-free options prepared in partnership with acclaimed chef Hideki Takayama. Available on flights departing from Japan, the two vegan meals the chef developed are: Curry-flavored Chickpea Hamburger Steak with Vegetable Curry served with rolled cabbage in couscous salad, mixed salad, rye roll, and assorted fruit; and Vegetable Pilaf Stewed Red Lentils & Vegetable served with petit Paris bread roll and assorted fruit.
“Air Canada is also upping its in-flight vegan meal options in November. In addition to other updates, the airline will expand the vegan options created by renowned Montreal Chef Jérôme Ferrer on its Air Canada Bistro menu with a Farro Salad and Spiced Chickpea Wrap, along with Good to Go vegan blondies and Nomz energy snacks.
“Alaska Airlines is also getting further into vegan food, too, with the launch of a new fall salad. Created in partnership with Seattle-based chain Evergreens, the Brusselin’ Vegan Salad features Tuscan kale and romaine lettuce, topped with roasted shaved Brussels sprouts, red quinoa, red peppers, golden raisins, capers, roasted almond slices, and is served with an agave and apple cider dressing. The new meal follows the launch of Alaska’s vegan summer meal option called ‘Soy Meets World.’ First Class customers also have access to additional vegan meals, with Chickpea Teriyaki on the menu on long-haul flights over 1,100 miles and Vegan Quinoa and Roasted Carrot Salad served on flights shorter than 550 miles.
“Travelers on Emirates will be happy to know that the major Middle Eastern airline is continuing to lean into vegan food options. This fall, Emirates is further expanding its vegan options as part of a multimillion-dollar investment. After one year in development by a team of culinary experts with global palettes, Emirates is adding a curated menu to its first and business class offerings, which will include exciting items such as kofta made with Beyond Meat. Here, travelers can expect vegan dishes such as Creamy Spinach and Avocado Mousseline with Marinated Tofu; Multi Colored Quinoa with Caramelized Pear and Celeriac Purée; and Roasted Cauliflower, Glazed Carrots, Sautéed Kale, and Lovage Pesto, and dessert selections such as Dark Chocolate Custard Cake and Chocolate Tofu Cheesecake.” (Anna Starostinetskaya, vegnews.com)
Read the full story here: https://vegnews.com/2022/10/4-airlines-vegan-food-in-flight
Leonardo DiCaprio adds another vegan sneaker brand to investment portfolio
Photo credit: Akshaya Premjith
On October 30, plantbasednews.org reported that Oscar-winning actor and serial investor Leonardo DiCaprio had participated in a £4-million fundraising round for vegan sneaker brand Løci, making this his second investment in vegan footwear, after Allbirds.
Excerpts from the story:
“The London-based shoe company has already garnered a legion of Hollywood fans. Amongst others, the likes of Mila Kunis, Ben Affleck, and Jessica Alba all wear its understated ranges.
‘“I am proud to be an investor in Løci, a brand dedicated to minimizing its environmental impact, and centered around creating cruelty-free, ethical footwear,’ DiCaprio said in a statement. He continued to state that he hopes the funding round will allow the brand to ‘amplify its mission to a wider global audience,’ alluding to international expansion plans.
“Founded in 2021, Løci is the brainchild of Emmanuel and Frank Eribo, Philippe Homsy, and Mark Quaradeghini. The four entrepreneurs had previously collaborated to bring another vegan shoe brand, Butterfly Twists, to market. Using upcycled ocean plastic waste and recycled paper wherever possible, Butterfly Twists was a precursor to more profound environmental efforts, via Løci.
“Each pair of Løci sneakers repurposes the equivalent of 20 plastic bottles. These would otherwise end up in the ocean or degrading for decades in landfill sites. Løci states that since its inception, it has prevented almost 1 million plastic bottles from being discarded. In addition, cork, bamboo, recycled nylon and brass, and natural rubber replace conventionally animal-based or unsustainable materials. All are sourced from within Europe. Like many other environmentally driven brands, Løci has chosen Portugal for its manufacturing. This is due to the country’s reputation for high-quality craftsmanship, alongside sustainable methodologies.” (Amy Buxton, plantbasednews.org)
Read the full story here: https://plantbasednews.org/news/celebrities/leonardo-dicaprio-invests-vegan-sneakers/
Los Angeles, Didim latest cities to endorse plant based treaty
Photo credit: Roberto Nickson
On October 31, plantbasednews.org reported that Los Angeles, California, and Didim in Turkey were the newest endorsers of The Plant Based Treaty, which puts the spotlight on the environmental impact of unsustainable food systems.
Excerpts from the story:
“Los Angeles and Didim signed up following local council votes that agreed to put the climate crisis at the forefront of localized sustainability efforts. Their pledges come after 19 other cities and towns globally have also signed up to promote the treaty.
“The Plant Based Treaty is an extension of the Paris Agreement, which aims to limit global warming to 1.5°C. It seeks to target the most unsustainable parts of the current global food system. Right now, animal agriculture emits 14.5% of global greenhouse gas emissions. Plus, it’s a leading driver of deforestation.
“With that in mind, the treaty has 38 demands in total. These include subsidizing fruit and vegetables, not building new animal farms, and moving towards plant-based meals in schools. While mass conversion to plant-based diets is considered one of the most powerful ways to align with the treaty, all activities are designed to align with the treaty’s three central priorities: relinquish, redirect, and restore. In other words, no new animal agriculture and associated infrastructure can be supported. Plus, energy must be diverted to fight the climate emergency, and outdoor spaces need to be allowed to rewild.
“LA signing up for the treaty is a significant statement. It’s the largest city in California, which in turn is home to the US’ largest dairy sector. With around 1,400 farms and 1.7 million cows, the industry is a significant contributor to the country’s greenhouse gas emissions. While Didim does not have a comparable dairy sector to offset, like LA, its treaty alliance sends a clear message about the city’s commitment to climate action. As the last G20 country to align with the Paris Agreement in 2021, Turkey has historically been slow to act. However, on a local level, the Didim council is reportedly working directly with the treaty team to devise workshops and seminars. Together they will help transition at least one-third of restaurant and cafe menus to plant-based dishes.” (Amy Buxton, plantbasednews.org)
Read the full story here: https://plantbasednews.org/news/environment/la-didim-plant-based-treaty/