Planning a trip to Europe? This new initiative is making it easier for vegan travellers

From veganfoodandliving.com

A new partnership spanning over 80 hostels is making vegan travel easy across Europe by celebrating local, naturally plant-based continental flavours

Vegan travel across Europe is about to get a major upgrade as more than 80 hostels launch a continent-wide push to expand their plant-based menus.

Europe’s Famous Hostels, the leading association in the budget accommodation sector, is aiming to drastically reduce its food-related greenhouse gas emissions. It’s working in partnership with non-profit organisation Scope 3 Action, which specialises in helping businesses reduce their scope 3 (indirect) emissions through protein diversification.

The initiative will see more than 80 hostels across 23 countries overhaul their food offerings, integrating sustainable, plant-rich choices into breakfasts, bar snacks, and shared dinners.

For years, plant-based backpackers have had to navigate hit-and-miss catering, but this collaboration aims to make sustainable dining a standard part of the European hostel experience.

Photo © BullRun/Adobe Stock

Why protein diversification matters for vegan travel

Food production is a massive driver of climate change, and shifting toward plant-rich diets is widely recognised by bodies such as the UN Food and Agriculture Organisation as vital in meeting climate goals. Because plant proteins require significantly less land and water than animal products, updating menus is the most cost-effective way for the travel industry to shrink its carbon footprint.

Crucially, for initiatives like this to work, the transition to more plant-based proteins needs to feel natural, particularly for non-vegan guests who may feel ‘forced’ into eating sub-par meat-free meals. But Marian Milec, Programme Manager at Scope Three Action, is confident in the initiative’s focus on increasing the overall appeal and availability of vegan options without stripping away guest choice.

“Sustainable food is often seen as a compromise,” she says. “In reality, some of the most successful hospitality businesses are showing that serving more plant-rich meals can reduce emissions, expand choice and enhance the guest experience.

“This partnership will help more hostels across Europe unlock that opportunity,” she concludes.

Experiencing cultural plant-based foods in Europe

The rollout spans 60 locations, from Aarhus to Zwolle, giving vegan travellers unprecedented peace of mind when booking accommodation in cities across Europe. Rather than relying on ultra-processed substitutes, the initiative emphasises dishes that are already inherently plant-based and deeply woven into regional European cuisines.

In a joint statement, Zoe Bowthorpe and Valentina Rodoni, co-founders of Europe’s Famous Hostels’ ESG Committee, explained: “Hostels have always been innovators and change-makers, and food is the next frontier…

“Some of the best dishes in Europe are already plant-based, rooted in local culture and national flavours. We just need to start celebrating them.”

By shifting the focus to cultural, plant-rich dining, the initiative ensures that reducing travel emissions doesn’t mean compromising on the authentic holiday food experience.

https://www.veganfoodandliving.com/news/vegan-travel-europe-hostels/ 

"I’ve Watched Vegans Come and Go for 30 Years. None of This Surprises Me"

From vegnews.com

By Marla Rose

Every time a high-profile vegan starts eating animal products again, the internet erupts. Here’s why I think we’re focusing on the wrong thing

Having been vegan since the Paleozoic era (or was it Precambrian?), let’s just say I’ve seen some things. Back in the early days, vegans were—at the risk of sounding self-righteous—a  scrappy bunch. When you weren’t able to duck into any ol’ restaurant and expect green Vs all over the menu, you didn’t take much for granted. We had one kind of ice cream, and it could best be described as “airy.” When national coffee chains started offering soy milk at an upcharge, even those of us who don’t like coffee danced in the streets (and we danced in the streets in leather-free shoes we had to order from catalogues. It was a time).

This is all to say that, yes, over this period, I’ve also seen some people, both regular folks and celebrities, joining and leaving the plant side. In 2024, musician Lizzo dropped veganism like a hot potato after four years of living as an herbivore. In recent weeks, I’ve also heard tell that Gaz Oakley, a high-profile recipe developer who has a big following, has also publicly defected.

Gaz Oakley | YouTube

Why vegans feel let down when celebrities quit veganism

Vegans are understandably disappointed when this happens, especially when people with huge followings and platforms abandon the cause. It stings. It is hurtful on a personal level because it can feel akin to a betrayal when we have supported their work and helped to amplify a creator’s message, but it’s worse when we think of how many of their fans are now getting the message that animals can be championed one day and deserted the next. I’m not sure how many people these famous folks actually influence to move toward plant-based diets long-term, nor how many also jump ship when a celebrity they follow does. But it can’t really help to shift things away from eating animals.

When people with high visibility ditch their veganism, we grieve for the animals, those who are here and those who will be born into misery, and will continue to not be factored into our ethical decision-making.

Further, when veganism is framed as a “diet” to be dabbled in, instead of what it is, which is a commitment to compassionate living for ethical reasons, that waters down the meaning. 

It is hard to see that happen. It’s painful to think about how much good, and how much harm, someone with prominence can mean for the animals with just a few casual words. For vegans, it’s about ethics, not a style that goes in and out of fashion. Especially when we have helped to promote individuals and support their work, it can feel like we were used and betrayed—even worse for the animals whose lives are suddenly reduced to “just food” again. 

Here’s where I shift, though.

Why some people leave veganism—and others stay

Having been vegan for over 30 years now, I have seen so many people come and go, from co-workers and friends to influencers and celebrities. This is why when I saw a TikTok of Lizzo characterizing her then-vegan diet a number of years ago as little more than a phase that she dips into and out of at different life stages, I knew this was not someone I expected to be in it for the long-term. It wasn’t more complicated than that for me; I just knew I shouldn’t get my hopes up.

The consistency I see from those who are committed vegans is not that it’s a flavour of the week—or even the year—but a deeply held, inner value that guides us. This is not tou judge either way but to say that unless someone shows that kind of conviction, I consider it temporary and am not surprised when they stray. I’ve seen it happen too many times to have unrealistic expectations. I do feel saddened, but I move on. 

With social media and message boards being what they are, it’s so easy to express understandable feelings of disappointment and hurt in the immediacy of the moment, but also in ways that are cruel, bigoted, and reflect poorly upon vegans, who are already often considered judgmental. Who knows how many people have their stereotypes of vegans reinforced by reading public comments that are rooted in body-shaming tropes, for example, misanthropic hate speech, or just plain insults? Also, who knows how many might be open to shifting toward veganism, but they see how much character assassination occurs when someone slips or fails at it?

People already feel vulnerable trying something new, something that is not the norm and takes some time to adapt to. But then when they see how much vitriol is directed at those who drop their veganism, and then perhaps overly identify with the person who’s being labelled a selfish, shallow, immoral hack, or worse—what is to get them to try?

Ksenia Chernaya | Pexels

Why compassion matters even when someone leaves veganism

In these moments, we have opportunities as ambassadors. We can correct myths, for example, about getting enough protein or veganism being full of “processed” ingredients—without trashing a person’s whole character. Because so many of these conversations happen in the comments sections of the internet, it’s there we can share a bit of how we personally overcame challenges in our transition to veganism, add historical context to the idea that veganism is just one of many diets, and perhaps post links that are factual and helpful. We don’t all have one voice, and I don’t think there is one “right” way to be an advocate, though. So I think leaning into your communication strengths—for example, humour, storytelling, or logic—is the best route. Remember, you’re not necessarily speaking to the former vegan in these instances but to the many more observers.  

If this happens to be someone you know in person and not a celebrity, unless you have other reasons for doing so, reconsider telling them off or cutting them out of your life. I can personally vouch that at least a dozen people who deeply disappointed me by ditching veganism found their way back in, so I am glad I didn’t slam the door on them. Some are passionate vegans today and have been for years, but they experienced a hiccup they needed to work through. If you can be there for them then—helpful but not demanding—you will gain some trust. 

We need to not treat veganism like it’s a club or a cult. It does nothing to help the animals when we shrink to include only a small, trusted bubble.

In the early days, when things were challenging or went sideways, we knew that we could only count on ourselves to maintain our vegan values. Really, it is not much different today. Disappointment is understandable and justifiable when people you expected better of start eating animals again.

But if you keep your focus on what you personally can control, which is your own vegan standards and your ability to act as an advocate, you’ll weather the vicissitudes of other people’s choices with a lot less turbulence. It doesn’t mean you don’t care. It means you’re prioritizing what is effective, which is focusing on your own vegan practice and messaging. 

https://vegnews.com/when-vegans-quit-being-vegan 

Ultrarunner Scott Jurek Has Been Plant-Based for 30 Years. Here Are His Top 3 Pieces of Advice

From outsideonline.com

By Ayana Underwood

Jurek, who broke the FKT record on the Appalachian Trail in 2015, fuels with legumes, whole grains—and vegan ice cream 

Many of us rely on meat to achieve our protein goals. According to research published in 2021, between 63 percent and 74 percent of people in North America eat meat-based protein on any given day. This includes both red and processed meat, which are both classified as carcinogens by the World Health Organization. Enter: more people shifting toward incorporating plant-based foods into their diets or opting for a vegetarian or vegan lifestyle. In fact, the plant-based retail market is now valued at $7.9 billion.

People’s reasons, including my own, for going plant-based include reducing their environmental footprint (livestock production accounts for 14 to 18 percent of greenhouse gas emissions), prioritizing their own health, and protecting animal welfare. Also, reducing red meat intake in favour of plant-based foods is linked to a lower risk of chronic diseases such as diabetes, improved kidney health, and a stronger immune system.

When I attempted to go vegetarian in college, I did so because I noticed that eating red meat would often leave me feeling sluggish and “heavy” post-meal. I’m no longer a vegetarian (it wasn’t sustainable for me), but I incorporate plant-based meats into my diet because I enjoy the taste and feel better after eating a plant-based “chicken” nugget or bean burger.

At Outside Days, I spoke with ultramarathoner and New York Times bestselling author Scott Jurek about his decision to go plant-based nearly 30 years ago, in 1999. Forgoing meat has become so deeply ingrained in his life that he even wrote a book, Eat and Run, about his transition to veganism and shared some of his favourite no-meat recipes. Here’s what he had to say about going plant-based and what he wished beginners would know.

1. You Don’t Need to Eliminate a Bunch of Meat From Your Diet Right Away

Jurek says that many people who attempt to transition to a vegan or vegetarian diet try to overhaul their entire diet overnight, which isn’t sustainable or realistic. “So many people go straight to elimination and say, ‘I can’t eat barbecue,’ but I always say to think about what you can eat.” He says that when people start eliminating meat from their diet, they forget to replace it with another protein source and end up not eating enough overall.

According to the National Eating Disorders Association, not consuming enough calories can cause muscles to break down, as your body turns to them for energy (which affects athletic performance), poor sleep, and cognitive issues.

To avoid removing foods from your diet too quickly, Jurek recommends starting small with Meatless Mondays. So, let’s say you eat some kind of meat protein source every day of the week, try swapping your Monday night beef burger with a black bean or sweet potato burger.

2. Prioritize Eating Whole Grains and Legumes

“I love whole grains and legumes, and I think they’re a staple for plant-based eating,” Jurek says. Whole grains, like oats and wheat, are an excellent source of fibre, which you need for a healthy gut and smooth bowel movements. The fibre comes from the bran that envelops each individual grain and contains vitamins such as vitamin A, iron, magnesium, and phosphorus. Many whole grains, such as quinoa and millet, are high in protein. Sorghum, a grain that originates in Africa, offers nearly ten grams of protein per half cup.

Legumes are rich in B vitamins, folate, vitamin C, potassium, calcium, and copper. They’re also low in sodium, making them a solid option for people who want to control their salt intake. One of Jurek’s go-to recipes is a lentil-mushroom burger. Lentils’ nutrient profile includes fibre, iron, and zinc, and just one cup packs about 24 grams of protein. They’re also gluten-free and have a low glycaemic index, which means they don’t cause big spikes in blood sugar.

3. Don’t Be So Rigid That You Suck the Joy Out of Eating

One of Jurek’s biggest pieces of advice is to have fun while you’re testing out plant-based foods. When he broke the running record for the fastest known time on the Appalachian Trail in 2015, Jurek didn’t just rely on nutrient-dense foods while consuming around 6,000 to 10,000 calories per day to stay fuelled; he also indulged in vegan ice cream. “It wouldn’t even be frozen anymore. But it was like drinking a milkshake. Just 500 calories down the hatch. I had healthy fat sources, but then I had some guilty pleasures like vegan ice cream,” he says.

Jurek has two young kids and hopes that his plant-based diet also encourages them to choose healthier food options. He says it is critical for parents to ensure eating remains enjoyable, no matter the diet they choose to follow. “A plant-based diet takes diligence and dedication, but it can be fun.”

https://www.outsideonline.com/health/nutrition/scott-jurek-plant-based-diet-advice/

Factors driving people away from veganism

From msn.com/en-us

Nutritional challenges such as vitamin B12, iron, and omega-3 deficiencies, along with digestive discomfort and energy shortfalls, can make vegan diets difficult to sustain. Social and cultural pressures, including limited dining options, family traditions, and identity strain, also influence decisions to abandon strict veganism. Economic factors, reduced availability of vegan products, and scepticism toward ultra-processed plant-based foods further contribute to the shift away from the diet.

                                                             ©Photo by Riccardo Milani / Hans Lucas / AFP via Getty Images

Vitamin B12 Deficiency Risks for Vegans

Vitamin B12 is primarily found in animal-derived foods, so those following a vegan diet are at higher risk of deficiency. Without adequate supplementation or consumption of fortified foods, low B12 levels can cause fatigue, weakness, and potentially serious neurological problems. Careful dietary planning and the use of supplements are essential to maintain healthy B12 status in vegan diets.

Iron Absorption Difficulties in Vegan Diets

Vegans rely on non-heme iron from plant foods, which the body absorbs less efficiently than heme iron from animal products. This reduced absorption can increase the risk of iron-deficiency anaemia, especially for women of childbearing age. Careful dietary planning, pairing iron-rich plants with vitamin C sources, or using supplements can help maintain healthy iron levels.

Omega-3 Deficiency Risks in Vegan Diets

                                                                      ©Photo By BSIP/Universal Images Group via Getty Images

Vegan diets typically lack direct sources of long-chain omega-3 fatty acids such as DHA and EPA, which support brain and heart function. While plant foods like flaxseed and chia provide alpha-linolenic acid (ALA), the body converts ALA to DHA and EPA inefficiently. This makes fortified foods or supplements a common strategy for meeting omega-3 needs on a vegan diet.

High Fibre Diets Can Trigger Digestive Discomfort

A rapid increase in fibre intake, common when switching to a vegan diet, can cause bloating, gas, and abdominal discomfort. Foods like legumes, whole grains, and fibrous vegetables are nutritious but can be challenging for the digestive system to process in large amounts. Gradually increasing fibre consumption and incorporating a variety of sources may help reduce these symptoms.

Hormonal Changes Linked to Some Vegan Diets

Anecdotal reports suggest that some women experience menstrual irregularities or hormonal shifts after adopting very low-fat or calorie-insufficient vegan diets. These changes may be related to nutrient intake and can sometimes improve with dietary adjustments or by reintroducing certain foods. Not all individuals experience these effects, and responses to dietary changes vary widely.

UK Study Finds Mycotoxins in All Tested Plant-Based Foods

A survey of plant-based meat alternatives and beverages sold in the UK found that all tested samples contained at least one mycotoxin, though levels were below EU guideline limits. While occasional consumption is unlikely to be harmful, researchers caution that long-term cumulative exposure could increase health risks. Mycotoxins are naturally occurring toxins from fungi that can contaminate grains, legumes, and seeds used in these products.

Protein Adequacy Challenges in Vegan Diets

Some vegans, particularly athletes, express concern about meeting protein needs through plant-based foods alone. While it is possible to obtain sufficient protein from sources like legumes, grains, and nuts, many rely heavily on protein powders or soy products to reach their targets. This reliance reflects cultural associations between protein intake, strength, and satiety, and highlights the planning required for adequate nutrition on a vegan diet.

Energy Deficits from Low-Calorie Vegan Diets

Some vegan diets, especially those focused on low-calorie density foods, can lead to unintentional energy deficits. This may result in fatigue, weight loss, and other symptoms if calorie needs are not met. Including calorie-dense plant foods such as nuts, seeds, avocados, and whole grains can help maintain adequate energy levels.

Social Dining Challenges for Vegans

                                                           ©Photo by Brittany Greeson/The Washington Post via Getty Images

Vegans often face limited menu options when eating out, making it difficult to find suitable meals. The need to repeatedly explain dietary restrictions to servers and companions can add to the stress, leading some to avoid social dining situations altogether. Over time, this can reduce participation in gatherings and impact social connections.

Non-Vegan Households Can Challenge Vegan Commitments

Sharing a home with non-vegan partners or family members can create ongoing challenges for those following a vegan diet. Differences in meal preparation, negotiating holiday menus, and navigating social expectations can add daily stress. Over time, this social pressure can contribute to individuals easing their dietary restrictions or abandoning veganism altogether.

Cultural Traditions Influence Dietary Choices

In cultures where animal-based dishes hold symbolic or traditional importance, strict veganism can create emotional distance from family and heritage. Declining cherished recipes or holiday meals may feel like severing ties to ancestral practices. To maintain cultural continuity, some individuals choose to reintroduce traditional animal-based foods into their diets.

Vegan Identity Pressure Can Lead to Burnout

                                                            ©Photo by Vuk Valcic/SOPA Images/LightRocket via Getty Images

For some individuals, veganism evolves beyond dietary choices into a core part of their identity. The expectation to consistently represent the movement without error can create significant psychological strain. Over time, this pressure may lead some to step away from the label, even if they continue to eat mostly plant-based foods.

Plant-Based Foods Often Perceived as Costlier

Surveys indicate that a significant portion of consumers believe plant-based products are more expensive than animal-based alternatives. This perception, combined with the higher price of specialty vegan items, can discourage purchases and contribute to higher overall grocery costs for those choosing plant-based diets.

Vegan Diets Require Careful Meal Planning

Following a vegan diet can demand significant planning to ensure all essential nutrients are included. Nutrients such as vitamin B12, iron, omega-3 fatty acids, calcium, and high-quality protein often require deliberate food choices or supplementation. For many, the time and effort involved in balancing these needs can make long-term adherence challenging.

Plant-Based Meat Sales Fell by 4% in 2024

According to the Good Food Institute, sales of plant-based products dropped by about 4% in 2024. Imitation meat and seafood experienced the steepest declines, falling roughly 12–13% from their 2021–2022 peak. Consumers cited high prices and concerns over heavy processing as key reasons for reduced purchases.

Major Chains Scale Back Vegan Menu Options

Several major restaurant chains, including Wagamama and Domino's, have reduced their vegan menu offerings in response to lower consumer demand. This shift reflects a broader trend in the food service industry, where initial enthusiasm for plant-based dishes has waned. Economic pressures and changing consumer preferences have led some businesses to focus on more popular menu items.

Ultra-Processed Vegan Foods Spark Scepticism

©Photo by Sebastian Kahnert/picture alliance via Getty Images

As plant-based products have surged in popularity, many vegan options now rely on ultra-processed ingredients. These items often feature long ingredient lists, industrial oils, flavour enhancers, and protein isolates, shifting the focus from whole, organic foods to convenience products. This change has led some to question whether modern veganism aligns with its original health-focused ideals.

https://www.msn.com/en-us/health/nutrition/factors-driving-people-away-from-veganism/ss-AA25zhtN

The Ultimate Guide to Vegan Biscuits – Digestives, Fig Rolls, Rich Tea, and More

From peta.org.uk

By Polly Foreman 

Did you know that many of your favourite childhood treats are vegan? If you’re new to animal-free eating, you’ll be relieved to learn that many classic British biscuits are made with entirely plant-based ingredients – so here’s our ultimate guide to the best and most popular vegan biscuits in the UK.

From Bourbons and Oreos to Digestives and Rich Teas, here are all the classic dairy-free biscuits you can stock up on (plus, some lesser-known cruelty-free brands to try).

Please note: you should always check the label before buying. This is intended as a guide only, and brands may change their ingredients at any time.

Digestives

McVitie's

Back in 2019, McVitie’s made vegans across the country breathe a collective sigh of relief when it finally removed milk powder from its flagship product, Digestives, making them vegan-friendly. While McVitie’s may be the most well-known brand of Digestives, it’s not the only one – and many supermarket own-brand Digestives, including Sainsbury’s and Tesco, are plant-based, too!

Chocolate Digestives

Tesco

Love a chocolate biscuit? No problem. Tesco Dark Chocolate Digestives have become the stuff of legend for being completely dairy-free. Some smaller brands, like Mr Organic, also offer vegan chocolate digestives as well.

Rich Tea

McVitie's

Rich Tea are a beloved, solid staple in biscuit tins across the country. And, much like Digestives, both the McVitie’s and supermarket own-brand versions tend to be plant-based.  

Bourbons

McVitie's

Lots of people are surprised to learn that Bourbon Creams are vegan biscuits – proving there’s absolutely no need for dairy when it comes to creating rich, decadent, chocolatey treats.

Jammie Dodgers

Burton's Biscuits

These vegan biscuits will take you right back to childhood parties. In 2020, Jammie Dodgers owner Burton’s Biscuit reformulated its recipe to remove milk – making all standard flavours vegan. Be careful of similar jam biscuits that aren’t part of the Jammie Dodgers brand, though, as some contain dairy.

Fig Rolls

McVitie's

Fig Rolls, are also often free from dairy and eggs. Whether you’re opting for the Bolands or McVitie’s variety, they’re suitable for a vegan diet.

Ginger Biscuits

McVitie's

Many classic ginger nut and ginger snap biscuits are vegan – including McVitie’s and supermarket versions. If spiced stem ginger cookies is more your thing, Tesco has you covered with their Free From Stem Ginger Cookies.

Shortbread

Sainsbury's

As Scottish All Butter Shortbread products are loaded with coagulated cow’s milk, you’ll want to give them a miss. Fortunately, there are plenty of easily accessible vegan shortbreads, including in Sainsbury’s Plant Pioneers and Tesco Free From ranges. Independent brands, such as Lazy Day, also offer vegan shortbread – and you can even buy a dairy-free shortbread tin!

Nice Biscuits

McVitie's

These coconut-flavoured delights tend to be plant-based – and you can pick them up from Sainsbury’s, Asda, Tesco, and most other major supermarkets. McVitie’s Tasties Nice biscuits are also vegan-friendly.

Shortcake

Waitrose

Some short cake biscuits are free from milk, but you’ll need to check the labels carefully (for example, the Sainsbury’s and Waitrose versions are vegan, while Tesco’s isn’t). Fruit Shortcake is also often animal-free: In addition to the classic McVitie’s version, you’ll find  plant-based fruit shortcakes across the supermarket spectrum.

Party Rings

Good news for those who love a bit of nostalgia – these iconic iced shortcake biscuits from Fox’s are entirely vegan-friendly!

Chocolate Chip Cookies

Co-op

There are plenty of chocolate chip cookie options at supermarkets. A huge shoutout goes to Co-op, which offers Plant Based Dark Choc Chunk Cookies in its fresh bakery collection. Elsewhere, you’ll find delicious dairy-free chocolate chip cookies in many supermarket Free From ranges. Cookie giant Maryland also offers a vegan option.  

Lotus Biscoff

Lotus

The caramelised biscuits that go perfectly with your oat latte are 100% vegan. And, as a bonus, you can even get a plant-based Lotus Biscoff spread for your morning toast.

Hobnobs

Standard McVitie’s Hobnobs are plant-based, but watch out for chocolate coated and other varieties that contain milk.

Pink Wafers

McVitie's

Many Pink Wafters, including those from McVitie’s Tasties, are made with all vegan ingredients.

Oreos

Oreo

Perhaps the most iconic of all the accidentally vegan snacks, Oreos are 100% vegan biscuits. In 2026, Oreo manufacturer Mondelēz stopped funding cruel experiments on animals after talks with PETA, so Oreos are back on the menu.

https://www.peta.org.uk/news/vegan-biscuits/