Vegan Latest

Saturday, July 25, 2026

Is it ethical to eat at non-vegan restaurants? Here’s where your money makes the most impact

From veganfoodandliving.com

Is it better to visit vegan-only businesses or should we support vegan options wherever they are? We explore cross-contamination, ethics, and where your money makes the biggest impact

Photo © SolStock/iStock

It’s a great feeling when you go to a café or a restaurant and you know everything is vegan-friendly. No careful analysis of the menu is needed, no awkward questions about ingredients, and you are guaranteed to have more than one choice of dish.

So, if we’re lucky enough to have the choice, should we always support the all-vegan establishment? Most of us probably do our food-shopping in non-vegan shops and supermarkets, we buy toothpaste and paracetamol at a chemist, and we go to non-vegan pubs for a drink. While it’s wonderful to support vegan businesses whenever possible, it may be just too strict to limit ourselves to eating out at vegan-only eateries.

Is it ethical to go to non-vegan restaurants?

If you don’t have a vegan restaurant near you or you want to socialise with non-vegan companions, a place with vegan options is the next logical choice. Vegan options deserve all the support we can offer, but for many vegans, they come with a few potential pitfalls.

If you don't have a vegan café near you a place with vegan options is the next logical choice. Photo © rushay booysen/iStock

Were my chips fried in the same oil as fish or meat? Did they use a clean knife and chopping board to prepare my food? And what’s the white stuff drizzled on top of my meal – is it made from dairy?

These questions generally divide vegans into three groups: those who ask and examine, those who don’t worry so much about the details, and those who decide what makes a difference and act accordingly. By the latter, I mean decisions such as having a separate set of utensils for vegan options is great, but it won’t help save any animals’ lives, so perhaps we don’t need to interrogate the staff about it.

On the other hand, finding a dollop of dairy cream on your meal is not acceptable, not only because you don’t want to eat it, but because it increases the reliance on animal products.

Either way, you know what makes you uncomfortable and what you can tolerate, so the choice is yours. While you may not want to eat chips fried together with fish, other vegans might not see it as a big issue. Cross-contamination exists almost everywhere. That’s why there are labels such as ‘may contain milk’ on dairy-free chocolate and other food items.

We would prefer it not to be that way, and in a vegan restaurant it’s obviously not an issue, but at other places, it’s a risk that many of us are used to taking.

Don't be afraid to ask questions about what ingredients are in a salad dressing or sauce. Photo © Enes Evren/iStock

There are still many restaurants that don’t have any or many vegan options on the menu, so, in my opinion, restaurants that have at least one vegan main meal deserve support. And if you think the vegan option is boring, try suggesting a small change.

Just adding some fresh basil, a few olives or some capers to a tomato and pasta dish can make it a lot more appealing! Clear and respectful communication is vital, and not just when it comes to food!

It’s a similar situation when a local shop starts stocking a new vegan product, and you feel obliged to buy it so that they keep selling it – in turn offering more customers the chance to try it.

Chains vs small businesses

So what about vegan options in independent cafés and restaurants versus big chains? It’s a tricky question, because it adds the ethics of supporting small businesses, as opposed to big corporations.

It’s comforting to be able to buy your vegan lunch at a chain restaurant, knowing it will be the same in other branches, wherever you go. If you don’t have any other option or are in a hurry, then go for it. But, without doubt, a small, independent restaurant is a more ethical choice.

Formerly vegan businesses

Now this is a sore spot… What to do when your favourite vegan place starts serving animal products?

For many people, it’s a betrayal that puts them off ever visiting again. For others, it’s a disappointment, but they will still support the vegan side of the business as much as possible, with the hope that eventually the non-vegan options will disappear again.

Either way, you go from feeling a positive vibe to discomfort, and that’s not great. On the other hand, the owners may well have had a tough choice to make: close down or make changes.

Many small vegan businesses have chosen to shut their doors rather than compromise on their values, which is commendable, but vegans and animals are no better off for it. Supporting a formerly vegan café that has a range of vegan options is still more ethical than supporting a chain restaurant with just one vegan menu option.

Would you rather support a formerly vegan business that still offers great options, or resort to a plain salad at a chain restaurant? Photo © nicoletaionescu/iStock

At the end of the day, we need to work with the world we’re living in, and encouraging even the smallest reduction in meat intake via delicious vegan options is, arguably, the way forward.

Negative news stories and disappearing vegan dishes at your favourite food joints can feel like a step backwards, but in reality, the plant-based movement is in a phase of transition.

It’s moving towards more inclusive options, and healthier, whole food dishes that don’t shout about being ‘vegan’. And any way we can support that is a vote for a more compassionate and sustainable future.

https://www.veganfoodandliving.com/features/ethical-non-vegan-restaurants-dining-tips/

Florida: Tampa’s Vegan International found success by breaking rules

From cltampa.com

Nick Alami knew he had to think outside of the box

Vegan restaurants face an uphill battle, but the challenges aren’t exclusive to the meatless crowd.

Nick Alami, owner of Vegan International Co. in Tampa, also sees plant-based restaurant closures as an indicator of a broader issue.

“People forget that this is not a vegan problem; this is a restaurant problem in general,” Alami told CL. “The vegan industry just happens to be highlighted because everyone just wants to poke fun and people are just waiting for another vegan restaurant to close.”

When Alami opened Vegan International Co. in 2018, he realized that he had to think outside the box and break some conventional rules of restauranteering to stay open.

Starting with the menu.

As its name implies, Vegan International Co. offers Mediterranean, Middle Eastern, Caribbean, Trans-Asian and American classics with a vegan spin, pushing back against the trope that long menus equal bad food.

Credit: Dave Decker / Creative Loafing Tampa Bay

According to Alami, most of Vegan International’s customer base is not vegan or vegetarian, which is a market he loves to serve and where he sees some meatless restaurants go wrong.

“You have to create food that everyone can enjoy,” Alami said. “It’s not a science experiment. This is food…. You have the opportunity to really showcase it’s not that complicated, it’s not that crazy, it is delicious, it is affordable, it’s convenient and we’re here for you.”

Many of the cracks that Alami sees in the meatless restaurant industry—the options, the affordability—he tries to remedy in his business approach.

“Vegan franchises don’t work,” Alami said. “Streamlined concepts don’t work for veganism. Options do, big menus do… unique concepts do.”

Alami notes that politics will always impact the meatless food industry, but says trends like MAHA shouldn’t stop a successful vegan business.

He ultimately wants his food to speak for itself.

“I prefer to use food as my preferred form of activism,” he said. “We can preach no meat, no dairy till the end of days. Without providing the alternative, it’s moot.”

https://www.cltampa.com/food-drink/tampas-vegan-international-found-success-by-breaking-rules/

Nostalgia and traditions are ‘major barriers’ to plant-based adoption, study finds

From theplantbasemag.com

A new study from the University of Stirling, Scotland, has identified nostalgia as a major barrier in preventing adoption of plant-based diets.

The research, led by Aga Kosla of the university’s Faculty of Natural Sciences, highlighted how links to childhood, cultural identity and a sense of home can make dietary changes feel like a loss of self or tradition.

Attachment is less often about meat itself and more about links to personal experiences and culture, the study revealed. It points out that current efforts to encourage people to adopt plant-based diets often focus on health, ethics, animal rights or the environment, while overlooking personal and social connections to food.

“Our research shows that dietary change is not just a practical or nutritional issue,” said lead author Kosla. “Food is tied to identity, belonging and family life, so vegan advocacy, activism and public health messaging needs to engage with those emotional and cultural attachments.”

The study interviewed 24 regular meat consumers to explore their attitudes and memories related to food. Data was analysed using a technique called reflexive thematic analysis, used to identify patterns. Researchers then developed themes to explain their findings.

The team explained that this method ‘embraces the positionality and lived experiences’ of the researchers to facilitate transparency about any bias or prior belief each researcher holds.

Traditional, nostalgic foods, such as turkey at Christmas, were strongly linked to family gatherings, celebrations and cultural identities, initially acting as a barrier to change.

However, the researchers found that participants became more open to vegan alternatives when asked to reflect more deeply, particularly if those alternatives could recreate the same social experience or emotional meaning.

The study also found that friends were seen as more flexible and accommodating of plant-based diets than family, where traditional food practices appeared harder to change.

Researchers believe the findings could help plant-based food producers, campaigners and public health organisations make plant-based options feel les like a loss by recreating nostalgic or culturally significant dishes using vegan ingredients.

Psychologist Carol Jasper, a vegan and primary supervisor for the project, said this could help reduce social barriers people face, particularly in family settings.

“Like culinary traditions from the past, the food of the future, crafted without the inclusion of meat and other animal-derived ingredients, may also evoke a sense of nostalgia and encourage the creation of new customs that can resonate with and enrich future generations,” Jasper commented.

https://www.theplantbasemag.com/news/nostalgia-and-traditions-are-major-barriers-to-plant-based-adoption-study-finds

Friday, July 24, 2026

Best Vegan Emergency Food 2026: Plant-Based Survival Meals

From onegreenplanet.org

If you eat plant-based, building an emergency food stash is harder than it looks. Grab the best-selling 30-day survival bucket and the label often reads whey, cheese powder, or egg solids — the part no prepping checklist warns you about. Genuinely vegan, long-shelf-life food is a short list, and two brands carry most of it: Katadyn for rations and Nomad Nutrition for ready meals. Below are the picks that are actually plant-based, plus how to round out real nutrition with pantry staples. This pairs with our full vegan emergency prep kit guide, which covers water, power, and first aid.

Image Credit: One Green Planet

1. Katadyn NRG-5 Emergency Ration

The calorie anchor of any vegan kit. One airtight 500g pack of the Katadyn NRG-5 holds nine compressed bars totalling 2,380 calories — more than a full day’s emergency ration — fortified with vitamins A, C, D, and B and labelled 100% vegan, lactose-free, and GMO-free. It needs no cooking or water (crumble it into porridge for kids if you have water), and the foil packaging carries a 20-year shelf life. This is the one item that solves the “everything vegan needs cooking” problem.

2. Nomad Nutrition Expedition Pack (6 Meals)

The best value for real, hot vegan meals. The Nomad Expedition Pack bundles six full entree-sized meals — Irish Shepherd’s Pie, Kathmandu Curry, Chick’n Teriyaki, Caribbean Curry, and breakfast bowls — all plant-based, non-GMO, gluten-free, and dairy-free, made in a facility free of meat, dairy, and nuts. Just add boiling water and wait 10 to 15 minutes. Whole-food ingredients you can pronounce, and genuine variety so you’re not eating the same thing for a week.

3. Nomad Nutrition Chick’n Teriyaki Bowl

The single-serve, high-protein workhorse. If you’d rather buy individual pouches to build your own rotation, the Chick’n Teriyaki Bowl pairs plant-based protein shreds with rice, yam, and vegetables in a teriyaki glaze — one of the heartier, more protein-forward options in the line-up. Lightweight, packable, and a good one to stress-test flavours before committing to a case.

4. Nomad Nutrition Cali Breakfast Bowl

The one people forget to plan for. Emergency stashes skew toward dinners, but morale and steady energy start with breakfast. The Cali Breakfast Bowl loads yams, kale, potatoes, quinoa, chickpeas, and tofu into a savoury, protein-rich start — vegan, gluten-free, and ready with just hot water. Stash a few so your kit isn’t all curry and shepherd’s pie.

5. Nomad Nutrition Protein Shreds

The no-cook protein top-up. When you can’t heat water, protein is the hardest macro to hit on a plant-based emergency diet. Nomad’s Protein Shreds are a ready-to-eat, jerky-style vegan snack with 9 grams of plant protein per pouch — eat them straight or scatter over a rehydrated meal. Lightweight and shelf-stable, they slot neatly into a go-bag.

Round Out Real Nutrition (No Special Brand Needed)

Rations and ready-meals cover calories and convenience, but a few cheap, naturally vegan basics round out the nutrition:

Single-ingredient freeze-dried fruits and vegetables — freeze-dried blueberries, strawberries, sweet corn, peas, or diced potatoes are just the food itself (check the label for a lone ingredient), inherently vegan, and last 25 to 30 years. They add vitamins, fibre, and morale.
Freeze-dried tofu or dehydrated bean flakes — a shelf-stable plant protein for soups and bowls.
Pantry dry goods — beans, rice, oats, nut butter, and nuts are the cheapest calories and protein you can store. Our guide to setting up a plant-based emergency pantry covers exactly what to keep and how to rotate it.

One rule ties it all together: read every label. “Vegetarian” and “plant-forward” survival food routinely hide milk, cheese, butter, or egg, so a genuinely vegan kit is built one verified ingredient panel at a time.

Vegan Emergency Food FAQ

Isn’t “vegetarian” survival food already vegan?
No, and this trips up a lot of people. Most “vegetarian” emergency buckets still contain powdered milk, cheese, butter, or egg in their entrees. Always read the ingredient panel; “plant-forward” or “vegetarian” is not the same as vegan.

How long does vegan emergency food last?
Compressed ration bars like the Katadyn NRG-5 carry up to a 20-year shelf life, and freeze-dried plant meals typically list from about 3 years up to 25 years — check each package. Pantry staples like beans, rice, and nut butter are shorter (roughly 1 to 5 years), so rotate those into your normal meals.

Do you have to cook it?
The Katadyn rations are ready to eat with no cooking or water. The Nomad meals just need boiling water and about 10 to 15 minutes. For a true grid-down scenario, keep a way to boil or purify water and lean on the no-cook rations and snacks.

A camembert made from cashews is New Zealand's top vegan cheese

From rnz.co.nz

The "unctuous and tasty" cheese stood out among a growing array of plant-based options

A cashew-based cheese made using a traditional mould-ripening process has taken top honours at the New Zealand Vegan Cheese Awards.

Cashbert, a handmade camembert-style cheese from Auckland's Savour Vegan Creamery, was named Supreme Winner at the awards held in Auckland on Thursday.

Judges say the cheese, which is made from cashew nuts, filtered water, sea salt and vegan cultures and penicillin, is "unctuous and tasty, a perfect addition to any cheeseboard".

Judge Franco Sessa, who has judged cheese professionally in Aotearoa and internationally, says the range of cheeses presented at the awards shows the local industry is maturing and developing.

"We had 60 entries, over 10 categories and they are just getting better and better."

Savour Vegan Creamery Cashbert camembert-style cashew cheese won the Supreme Award at the 2026 Vegan Cheese Awards.Photo credit: Amanda Sorrenson

Sessa says the winning cheese doesn't taste like a traditional dairy-based camembert because it is impossible to replicate the same flavours with plant-based ingredients, but it looks "extremely similar".

"It has a fantastic bloomy rind... this particular producer is growing skills in working with a penicillin mould strain."

Sessa says that while some vegan cheeses can be an acquired taste, trends are changing and flavours are improving all the time.

"I can see in the future that New Zealanders will have room on their cheeseboards for dairy and vegan cheeses alike."

Judges at the 2026 Vegan Cheese Awards, from left to right: Jason Hay, Aaron Pucci, Tracy Berno, Franco Sessa, Tom Sainsbury.
Amanda Sorrenson

NZ Vegan Cheese Awards

Supreme Award

Cashbert Creamy Camembert

Special Mention

Let Them Eat Vegan – Smoked Gouda Spread

Commercial Cheddar

Gold – Veesey – Cheddar Slices

Silver – Nudairy – Cheddar Style Cheese Shreds

Bronze – Nudairy – Tasty Style Cheese

Commercial Flavoured Cheddar

Gold – Epic Foods – Peri Peri Chilli

Silver – Veesey – Tasty Slices Smoky & Bold

Bronze – Let Them Eat Vegan – Garlic

Herb Cheddar

Artisan Cheddar, Gouda & Hard Cheese

Gold – Let Them Eat Vegan – Onion Chive Cheddar

Silver – One Love Planet – Smoked Goudi

Bronze – Let Them Eat Vegan – Smoked Gouda

Mozzarella

Gold – Zenzo – Mozzarella

Silver – Epic Foods – Mozzarella Original

Bronze – Nudairy – Mozzarella Style Cheese Shreds

Feta

Gold – Epic Foods – Feta Original

Silver – Savour Vegan Creamery – Casheta Nude

Bronze – Savour Vegan Creamery – Casheta Marinated Feta

Plain Cream Cheese

Gold – Nudairy – Cream Cheese

Silver – One Love Planet – Chevie Dill & Pepper

No bronze place awarded.

Soft Cheese

Gold – Let Them Eat Vegan – Black Garlic Camembert

Silver – Savour Vegan Creamery – Savour Cotta