Your Next Purse Could Be Made Out Of Mushrooms

From etvbharat.com

Researchers have created durable, biodegradable vegan leather from fungal fibres, using a manufacturing process designed for large-scale production

The search for leather alternatives has led researchers somewhere unexpected: fungi. Although traditional leather is durable, producing it requires animal agriculture, which carries negative environmental impacts. Meanwhile, vegan alternatives are typically made from petroleum-based plastics that are difficult to recycle. Researchers report in ACS Applied Bio Materials that mycelium, the underground network of fibres below mushroom caps, can be pressed into a durable yet compostable leather-like fabric. They even sewed the fabric into a purse.

“Many people are looking for alternatives to fossil fuel-based and animal-derived materials, yet scalable alternatives remain limited,” says Manuel Arias-Barrantes, a co-author of the study. “Our work has solved one significant bottleneck, enabling large-scale production of affordable mycelium-based fabrics.”

Most mycelium materials are made by letting fungi grow across trays until the thread-like fibres knit themselves into a solid sheet. While effective, the approach can’t be used for mass production. Instead, Arias-Barrantes, Géza Szilvay, and their colleagues submerged the fungus Trichoderma reesei in a nutrient-rich liquid and grew it inside tanks like those used to brew beer. Rather than producing a sheet, the fungus grew into a thick, pulp-like mass. The researchers harvested the pulp, washed it, and then mixed in sorbitol (a naturally occurring sugar alcohol frequently added to foods and cosmetics) and cellulose (the primary structural component of plant cell walls) to improve flexibility and strength. Finally, they spread the mixture into thin sheets and dried it, creating a nonwoven, leather-like fabric.

                                                                                                                Getty Images

Unlike the traditional tray method, the new pulp-based approach gave researchers more control over the final material, allowing them to adjust its properties, add colours and textures, or layer the mycelium material onto cotton fabrics. Next, the researchers tested whether the production process could move beyond small laboratory samples. To do this, they used a roller system similar to those used in paper manufacturing, continuously producing mycelium sheets about 8 inches (20 centimeters) wide and 26 feet (8 meters) long. They then used the material to create a prototype handbag.

In laboratory tests, the rolled-out mycelium material reached tensile strengths comparable to traditional leather. The material broke down in water within 28 days and completely disintegrated under industrial composting conditions in about six weeks. Although the material still needs to become more resistant to tearing before mycelium-based products reach consumers, the researchers say the manufacturing process is promising because it uses equipment already common in the biotechnology and printing industries.

Source:  https://doi.org/10.1021/acsabm.6c00471

https://www.etvbharat.com/en/lifestyle/vegan-leather-from-mushrooms-fashion-enn26080801103

How to Find Vegan-Friendly Restaurants Anywhere

From peta.org

Finding vegan-friendly restaurants is as easy as one, two, three. Many fast food, fast casual, and table service restaurant chains offer vegan options or menu items that can be made vegan with simple requests.  

1. Use Apps, Google, and AI to Look for Vegan Restaurants 

The HappyCow app is the easiest way to find vegan and vegan-friendly restaurants near you. The app is a must for travellers and even works in 185 countries.  

If you ask Google or an AI chatbot like Gemini or ChatGPT for “vegan options near me,” they will show you lists of nearby restaurants as well as restaurants where people have mentioned vegan food in their reviews. 

PETA maintains a long list of vegan options at chain restaurants so you don’t have to do all the digging yourself. 

2. Check Menus Online for Vegan Options and Items That Can Be Made Vegan 

Most restaurants offer their menus online and many even provide information about ingredients and allergens. As you browse the menu, keep an eye out for common dishes like these, which can often be made vegan with a few easy changes: 

• Veggie Burgers: Many veggie burger patties don’t contain dairy or eggs, such as Beyond Burgers and Morningstar Garden Veggie Burgers. You may have to ask for no mayo, cheese, and swap the bun to a lettuce wrap if it isn’t vegan. But many places now have plant-based cheese and buns—just ask your server! 

• Burritos and Tacos: Many Mexican restaurants can make burritos and tacos with beans, rice, and vegetables. Just ask them to skip cheese and sour cream. A few restaurants may use animal fat to make beans or chicken bouillon when preparing rice, so call ahead or ask to confirm. When all else fails, a meal of corn tortillas, veggies, and lots of guacamole will hit the spot. 

• Pasta: Italian restaurants can almost always make a vegan pasta by using marinara sauce on the pasta without cheese.  

• Pizza: Restaurants can often make a vegan pizza by holding the cheese and using veggie and fruit toppings. Many pizza chains even offer vegan cheese. Check if the restaurant offers a crust that doesn’t contain milk or eggs, most are already vegan by default. 

• Asian Dishes: Stir-fries and noodle dishes can often be made vegan if you choose noodles without eggs and ask the restaurant to leave out any meat, eggs, and sauces made from fish or oysters. 

• Salads: Salads at restaurants can often be made vegan if you ask for them without any meat, cheese, or eggs. Ask the restaurant if they have a salad dressing without milk, eggs, or fish (often vinaigrettes or oil-based dressings). 

3. Remember Why You Look for Vegan Options at Restaurants 

Pigs are smart and social—they recognize their names, play games, and bond with others. Chickens form friendships and can recognize more than 100 faces. Like all mothers, cows form deep bonds with their babies who are taken from them after birth in the dairy industry. 

But the meat, dairy, and egg industries condemn these smart and sensitive individuals to miserable lives on farms and violent deaths at slaughterhouses. Every vegan meal you order at a restaurant is a vote against a system built on suffering. 

Going with the vegan option at restaurants isn’t just good for animals—it’s good for you too. Vegans enjoy lower risks of heart disease, type 2 diabetes, Alzheimer’s, and certain cancers.  

Save your favourite restaurants and go-to orders, and bookmark PETA’s chain-restaurant vegan guide. Before long, you won’t be searching for vegan options—you’ll already know exactly where to go. 

https://www.peta.org/lifestyle/food/how-to-find-vegan-friendly-restaurants/ 

Going vegan can burn more fat than Ozempic, study suggests - diet helps you lose a stone in four months

From dailymail.com

Going vegan could help you lose excess weight far quicker than Ozempic, scientists have suggested.

Researchers discovered that people who ditched foods like meat and fish for a low-fat plant-based diet shifted 5.9kg – or 13lb – of their body weight after just four months.

In comparison, trials show that those injecting semaglutide, the active ingredient in the blockbuster jabs Ozempic and Wegovy, lose an average of 6.9kg, just over a stone, in nine months. 

Some studies on the weight loss injections, which are now used by some three million Britons, show an even more gradual slimming effect, with patients losing an average of just 10lb over seven months.

The new research, by US scientists, found that eating plant-based foods cuts daily calories by around a quarter – roughly 500 – resulting in significant weight loss. 

The study followed 224 overweight adults, most of whom were women, with an average age of 54.

They were split into two groups; half the patients adopted the plant-based diets while others maintained their original eating habits.

Those following the vegan diet could eat as much fruit, vegetables, grains and legumes like chickpeas and beans as they liked, but were told to avoid meat, fish, dairy products and eggs. 

After 16 weeks their average vegetable intake rose by around 150g – roughly half a head of broccoli- and fruit intake increased by around 80g, the equivalent of a medium apple.

The consumption of legumes, such as beans, almost tripled, while their intake of plant-based meat alternatives more than doubled.

After finding that the routine brought weight loss of almost a stone, the researchers wrote in the journal JAMA Network Open that the intervention 'may be an effective treatment for overweight adults'. 

Researchers found that people who ditched foods like meat and fish for a low-fat plant-based diet shifted 5.9kg – or 13lb – of their body weight after just 16 weeks

In a secondary analysis, the team found that the reason meat-heavy diets are fattening is because they are much more energy-dense. In other words, they contain more calories. 

They discovered that the vegan participants had been eating roughly the same weight of food as they had before, when their diets included meats.

However, they were consuming close to 500 fewer daily calories than those continuing to eat meats, dairy, fish and eggs.

In real terms, they had gone from eating 1,834 calories per day to 1,343 calories per day – a decrease of more than a quarter.

The team - from a group of universities including the University of Utah - added: 'Plant-based foods are high in water and fibre and low in fat, increasing food volume without a proportional increase in energy content. 

'This promotes satiety (feeling of fullness) and reduces energy intake without deliberate caloric restriction.'

As well as losing weight, the study found that those on the vegan diet had more stable blood sugar, less fat in the liver and muscles, and burned more calories digesting food. 

The researchers wrote: 'These findings suggest that dietary composition – specifically, an emphasis on plant foods – can meaningfully influence energy intake regulation. 

'This mechanism helps explain the significant weight loss and metabolic improvements observed in response to a low-fat vegan diet...'

The scientists did acknowledge the study's limitations, including that the study relied on patients self-reporting the foods that they were consuming.

They also said the participants volunteered for the study and may not represent the wider population. 

Around 3.5 million people in the UK are believed to follow a plant-based diet.

Experts have said that the eating plan has a number of health benefits, and separate studies have shown that vegans are less likely to suffer from heart disease, diabetes and cancer than meat eaters.

However, some say that veganism can also trigger a number of harmful vitamin deficiencies.

Chief amongst these is a lack of vitamin B12 – a nutrient crucial for healthy blood vessels and brain function that is not found in plant-based foods like fruits, vegetables and grains.

Instead, vitamin B12 is primarily found in meat, fish, milk and eggs. The NHS advises that vegans take a daily vitamin B12 supplement.

'This is a vitamin that is fundamental to the function of the human body, and it is almost entirely absent from a vegan diet,' Dr Julian Owen, consultant trauma and orthopaedic surgeon at Addenbrooke's Hospital, previously told the Daily Mail.

'If supplements are not taken, after six months of going vegan, people can start to experience neurological symptoms such as anxiety, depression and even psychosis – symptoms of Vitamin B12 deficiency.'

https://www.dailymail.com/health/article-16033851/vegan-weight-loss-ozempic-fast.html 

10 Vegan Sources of Magnesium

From peta.org

Want stronger muscles, better sleep, and a happier heart? Magnesium-rich vegan foods deliver all that goodness, with zero cholesterol and zero cruelty. Let’s dive into what magnesium does, why you need it in your diet, and how easy it is to get this essential nutrient from vegan foods. 

What is Magnesium? 

Magnesium doesn’t get the spotlight that calcium and iron do, but it’s working overtime in your body every day. It regulates muscle and nerve function, steadies your heart rhythm, supports a healthy immune system, and keeps your bones strong. 

And here’s a fun fact: magnesium starts with plants. It’s found in soil and absorbed by crops, vegetables, nuts, seeds, and grains. Animals get magnesium second hand by eating those plants, making plant foods the most direct source of this mighty mineral. 

Studies have also linked diets high in processed meat to lower magnesium levels and higher rates of inflammation, while diets rich in leafy greens, nuts, and whole grains are consistently associated with better magnesium status (and not to mention, better health overall!). So, if you’re feeling muscle cramps or restless nights, try loading up on some of these delicious vegan magnesium sources. 

Top Vegan Magnesium Sources 

Pumpkin Seeds 
A quarter cup of these little seeds packs a whopping 150 mg of magnesium—nearly 40 percent of your daily needs. Toss them on a salad or eat them straight out of the bag. 

Spinach 
One cup of cooked spinach gives you about 157 mg of magnesium, plus a healthy dose of iron. Sneak it into a smoothie if salads aren’t your thing. 

Almonds 
A quarter cup of almonds delivers roughly 76 mg of magnesium. Almond butter on toast is an easy way to work this into your morning routine. 

Black Beans 
One cup of cooked black beans supplies about 120 mg of magnesium along with a solid punch of protein and fibre. Add them to a burrito bowl or blend them into a hearty vegan chili. 

Edamame 
A cup of these boiled soybeans offers close to 100 mg of magnesium. They also make an easy, protein-packed snack straight from the pod. 

Dark Chocolate 
Good news for your sweet tooth: An ounce of dark chocolate (70–85 percent cacao) has about 65 mg of magnesium. Reach for a vegan dark chocolate bar and call it self-care. 

Avocado 
One medium avocado contains around 58 mg of magnesium, plus heart-healthy fats. Mash it onto toast or blend it into a creamy vegan pasta sauce. 

Brown Rice 
A cup of cooked brown rice provides about 84 mg of magnesium, making it an easy swap for white rice in any dish. 

Cashews 
An ounce of cashews delivers roughly 74 mg of magnesium. Blend them into a rich vegan cheese sauce or creamy cashew milk for an extra boost. 

Fortified Vegan Milks 
Some soy milks are fortified with added magnesium, making your morning cereal or coffee an easy way to sneak in more of this essential mineral. 

What About Supplements?  

While most people can get all the magnesium they need from a balanced, plant-powered diet, some may prefer an extra boost. If you’re looking for a convenient option, NOW Foods’ Magnesium Glycinate Tablets are vegan and cruelty-free. Magnesium glycinate is also known for being gentle on the stomach and easy for the body to absorb. 

Want More Vegan Nutrition Tips?  

We’ve got you covered. Check out these helpful guides to maximize your meals:  

• Vitamin B12 

• Vitamin D 

• Calcium 

• Iron 

• Protein 

Pigs, cows, and chickens are smart and social individuals who form friendships, feel pain and fear, and don’t want to live their lives trapped in filthy sheds on farms.  There’s no reason to support that suffering at all—especially when all the nutrients we need can be found in vegan foods. Compassionate eating is better for our fellow animals, our health, and the planet. It’s a win for everyone.  

https://www.peta.org/lifestyle/food/vegan-sources-magnesium/ 

Low-Fat Vegan Diet Cuts Dietary Energy Density by Nearly a Third

From pcrm.org

WASHINGTON, D.C. — A low-fat vegan diet lowers the energy density of the foods people eat by roughly 30%, allowing them to eat satisfying amounts of food while taking in fewer calories and losing weight—without deliberately restricting calories—according to new research published in JAMA Network Open.

In a randomized clinical trial of adults with overweight, those who adopted an ad libitum low-fat vegan diet substantially reduced how many calories were packed into each gram of food they ate. That drop in energy density was linked to lower calorie intake and greater weight loss, even though participants were never told to eat less.

“This helps answer a question people often have about plant-based eating: How can you lose weight without counting calories or going hungry?” said Hana Kahleova, MD, PhD, director of clinical research at the Physicians Committee for Responsible Medicine and lead author. “The answer is energy density. Plant foods are rich in water and fibre, so you can fill your plate, feel full, and still take in fewer calories.”

A Mechanism Behind the Weight Loss

The analysis drew on a 16-week randomized trial in which adults with overweight were assigned to either an ad libitum low-fat vegan diet of fruits, vegetables, grains, and legumes, or a control group that made no dietary changes. Neither group was given calorie limits. Energy density was calculated for each participant as the ratio of total energy (kcal per day) to total food weight (grams per day).

Key findings include:

• Total food weight did not change significantly in either group—participants on the vegan diet ate just as much food by weight.
• Energy intake fell in both groups but more in the vegan group, by about 357 kcal/day. 
• Dietary energy density did not change in the control group but dropped about 30% in the vegan group.
• Greater reductions in energy density were associated with greater weight loss, and the link held after accounting for changes in calorie intake.

Eat More Food, Take in Fewer Calories

                                                                                                                        Photo: Getty Images

The shift was driven by what landed on the plate. On the vegan diet, calorie-dense animal foods such as meat, dairy, and eggs were eliminated, while intake of high-volume, low-energy-density plant foods—especially vegetables and legumes—rose sharply. Because these foods carry few calories per gram, participants could eat generous portions while consuming less energy overall.

“This isn’t about willpower or smaller portions,” Dr. Kahleova said. “It’s about choosing foods that naturally deliver fewer calories in every bite. A 30% reduction in energy density is a substantial shift that would be very hard to achieve and sustain through portion control alone.”

Why Energy Density Matters

Energy density—the number of calories per gram of food—has long been studied as a driver of how much people eat. Controlled feeding studies show that lowering the energy density of meals helps people feel full and reduces how much they eat afterward, all while keeping the volume of food the same.

“When the foods you eat are lower in energy density, your body’s natural appetite signals work in your favour,” Dr. Kahleova said. “You eat until you’re satisfied, and you simply end up with fewer calories. That’s a sustainable way to manage weight.”

Implications for Weight Management

With dietary guidance often focused on cutting calories or controlling portions, the study points to a different and potentially more practical lever: the composition of the diet itself. Emphasizing water-rich, high-fibre plant foods may make it easier for people to reduce calorie intake without feeling deprived.

“From a clinical standpoint, targeting energy density offers a realistic strategy for weight loss,” Dr. Kahleova said. “Instead of telling people to eat less, we can help them eat differently—and the results follow.”

Bottom Line

A low-fat vegan diet substantially lowers dietary energy density, helping people take in fewer calories and lose weight without intentional calorie restriction.

“You don’t have to eat less,” Dr. Kahleova said. “You can eat more food, feel full, and still lose weight—by choosing foods that are naturally lower in energy density.” 

https://www.pcrm.org/news/news-releases/low-fat-vegan-diet-cuts-dietary-energy-density-nearly-third-helping-explain

The science behind veganism: Could going vegan make you a better runner?

From livefortheoutdoors.com

By Kate Milsom

From record-breaking marathoners to elite triathletes, the evidence for vegan running is growing. Here's what the science – and the athletes – say

Labelled as a bit faddy in the past, successful runners enjoying a vegan diet were regarded as an exception – with success seen as in spite of rather than because of the way they ate. But today’s evidence tells a different story.

For many, veganism represents one of the healthiest lifestyles around, with an ever-increasing number of top athletes swearing by a whole food plant-based diet. This group includes the likes of Fiona Oakes, who holds the world record for being the fastest woman to run a marathon on all seven continents, and the North Pole. Equally, Vegan Runners is one of the largest and fastest-growing athletics clubs in the UK, whose motto ‘eat plants, run faster’ certainly seems to be working.

So, what makes the vegan diet beneficial for runners? Philip Woodbridge, sports nutritionist and author of Plant-based 4 Running, explains in his book how avoiding meat, animal products and dairy, while increasing consumption of whole plant-based foods, helps to protect against “coronary heart disease, high blood pressure, certain cancers, obesity and type 2 diabetes.”

He explains this is because animal products tend to be high in saturated fats, cholesterol and protein, and low in fibre, antioxidants, phytochemicals and micronutrients. He explains this is because animal products tend to be high in saturated fats, cholesterol and protein, and low in fibre, antioxidants, phytochemicals and micronutrients.

As well as boosting performance, veganism is credited with speeding up recovery times after runs © Trail Running/Bob Atkins

There are plenty of athletes who praise the vegan diet for optimising recovery and preventing illness. Pro cyclist Christine Vardaros noticed she recovered quicker after a race or workout: “I broke my leg and recovered in three weeks. I was also full of energy and never sick.”

In particular, Christine noticed that giving up dairy improved her chronic asthma to such a degree that she no longer requires medication. Fellow triathletes Kate Strong and Dave Sheahan both agree that cutting out dairy is beneficial for respiratory issues. Dave explained that consuming dairy products builds mucus in the body, which aggravates respiratory problems.

In terms of recovery, animal protein, when digested, builds sulphurous amino acids as a by-product. The body must then neutralise those acids, which makes recovery less efficient when compared to consuming plant-based proteins.

Optimising recovery

Like berries, which can naturally soothe inflamed muscles. © Trail Running/Ben Winston

As for the benefits of a plant-based diet, YouTube star and expert nutritionist Paul Kerton explains: “Eating more nitrate-rich foods such as beetroot and dark leafy greens causes vasodilation of the blood vessels, which improves oxygen flow to the muscles. Animal products cause vasoconstriction, which has the opposite effect.”

Put simply, eating more nitrate-rich vegetables will improve recovery time, allowing athletes to train more often and at a higher intensity. Beetroot burgers and falafels from brands like Gosh, which are completely vegan and free from preservatives, are a good place to start.

Along with eating more vegetables, eating less animal products can also improve recovery. Powerlifter Stephen Coote explains: “Animal products often contain lots of saturated fat, which equates to a high amount of cholesterol. This causes arteries to narrow, which reduces blood flow. Animal products also increase blood viscosity, which restricts blood flow to muscles.”

As a consequence, less oxygen reaches the muscles, which increases recovery time after a workout or run. In comparison, vegetables contain zero cholesterol and 16 times more nutrients than meat, and are 64 times more anti-aging and antioxygen-rich. The anti-inflammatory quality of plant-based foods is essential in aiding recovery. Stephen says: “Meat-based diets are naturally inflammatory due to high levels of proinflammatory blood marker C-reactive protein, which causes systemic inflammation on top of regular muscle soreness.”

Instead of bacon baps or chocolate milk, try incorporating simple foods such as berries, ginger and turmeric into your post-run snack to naturally soothe inflamed muscles. Strength isn’t always built out on the trail – muscles are broken down during exercise and built back up through proper nutrition and rest.

The protein myth

A common misconception surrounding veganism is that vegans are protein deficient because they don’t eat meat. This isn’t true, as Christine Vardaros explains: “There’s animal protein and vegetable protein.” Animal protein has a more complete amino acid profile, containing the nine essential amino acids that the body can’t produce itself and must consume through the diet. Plant proteins are considered incomplete protein as they contain many but not all of the essential amino acids. However, eating a range of vegan proteins allows all of the essential amino acids to be consumed in the diet.

Christine continues: “Animal protein is harder for the liver to digest, which takes up a lot of energy, producing by-products of urea and ammonia.” Most animal proteins are cooked before being eaten, meaning the protein is denatured by the high heats and is less nutritionally valuable. A vegetable protein, however, is already in its constituent amino acids, which means that the body doesn’t have to use as much energy to break it down.

Stephen Coote mentions a recent study by The American Journal of Clinical Nutrition, which found that both plant-based protein and meat build muscle equally well. However, because plant protein comes with less “baggage” in the form of harmful components, it’s the more beneficial protein source to use.

Debunking the myth that we must eat meat to reach our protein needs, Philip Woodridge believes almost all foods contain protein in varying amounts. The healthiest sources of protein are grains, nuts, seeds, pulses and plant-based products, which can be easily added to your morning porridge, lunchtime soup or dinnertime salad.

Fuelling training

Runners in Bourne Woods, Lincolnshire © LFTO/Tom Bailey

A plant-based diet is rich in unrefined carbohydrate sources such as sweet potatoes and fruits, which keep you energised for longer than more processed options like pastries and bread. A typical day of eating for elite triathlete Kate Strong looks like this: breakfast starts with beetroot juice, hot water and lemon, and a big bowl of muesli with chia seeds for calcium, with linseeds for amino acids.

Lunch while training needs to pack an energy punch, so Kate fuels up with homemade energy balls of dates, apricots and sesame seeds, or rice balls for something more savoury. Dinner is green leafy veg, quinoa and couscous. Kate recommends massaging the spinach and kale before eating to release the nutrients.

Give it a go

While a vegan diet can be indispensable to improving fitness, keeping you in shape and optimising performance, it’s also possible to be an unhealthy vegan. With the amount of “vegan junk food” on the market, it’s easy to fall into the trap of replacing animal products with their equally processed alternatives. Vegan spreads and cheeses will still have a high amount of saturated fat and can be detrimental to athletic performance.

Dave Sheahan advises: “For those transitioning, vegan substitute foods are useful, so try swapping out one thing at a time.” You can start by substituting cow’s milk for plant milk. Just make sure that most of your diet consists of plant-based whole foods, as they will improve your running performance and overall health. For lasting health and performance benefits, Dave emphasises the importance of a long-term perspective for fast results in a healthy way, treating veganism as more of a lifestyle choice than another fad diet.

If all of this sounds a little tough to get used to and you’d miss your lunchtime sausage sandwich too much, give “flexitarianism” a go. This is part-time vegetarianism or veganism and is becoming more and more popular. According to a YouGov poll, 1 in 10 UK adults were predicted to participate in Veganuary in 2026. What are you waiting for?

Simple vegan alternatives

STEAK is full of saturated fats and cholesterol. Instead, try seitan, which is made from wheat gluten and provides similar amounts of protein for fewer calories per gram.

EGGS are high in protein but also in cholesterol. For a healthier protein source, try scrambled tofu, which will hold the same consistency for a fraction of the fat and calorie content.

SALMON is high in omega-3, yet the fish are often bred with chemicals and full of cholesterol and fat. Instead, try tempeh, a protein-rich soy product packed with omega-3 ALA. Alternatively, add chia seeds and ground flaxseeds to your cereal.

MILK is full of saturated fat. Instead, try one of the many plant milks available, including cashew milk, oat milk, almond milk and soya milk.

YOGURT is often full of fats and added sugars. Instead, try a soy-based yogurt that is fortified with calcium for lower fat.

ICE CREAM is a treat that’s easily substituted with a sorbet or vegan ice cream, like the vegan Ben & Jerry’s range.

https://www.livefortheoutdoors.com/trail-running/features/could-being-vegan-make-you-a-better-runner/ 

Why the UK Insurance Broker is Turning Away Businesses That Sell Animal Products

From greenqueen.com.hk

By Anay Mridul

British business insurance broker Really Honest has announced it will refuse new clients that produce or sell animal products, alongside other “destructive” services. Its founder explains why.

For years, there has been a debate around whether vegans should pay lower life insurance premiums, given that the diet has been consistently linked to much better health outcomes than one rich in meat and dairy.

Several insurance providers across the world, including in the UK, the US, and Australia, did come out with schemes that offered vegans and vegetarians discounts on life insurance policies, the argument being that these consumers are knowingly lowering the risk of harm to their body.

It’s on a similar philosophy of minimising harm that Really Honest, an insurance broker for businesses, has made its latest pledge.

The firm, formerly known as Fuelled Group, will now turn away businesses that produce or sell animal products such as meat or dairy. It’s part of a larger promise to stop accepting clients involved in “destructive” sectors – think fossil fuels, weapons, animal captivity for entertainment, deforestation or destructive mining, and gambling.

“It’s a natural extension of the values we’ve built Really Honest around since becoming a B Corp. It’s not just animal products – we have a number of harmful industries we won’t work with,” founder Steven Darrah tells Green Queen.

One of the catalysts behind the decision was the appointment of Andy Shovel, co-founder of plant-based meat brand This and an animal rights campaigner, as a non-executive director and advisor.

“Andy joining the board played a huge part in how we shaped the business,” says Darrah. “His personal beliefs are inspiring, and we’ve really learned a lot.”

Really Honest’s pledge largely supported by clients

Courtesy: Really Honest

The ethical pledge applies to new businesses at the point of quote and doesn’t claim that every existing client is policed by them or is free of animal products.

“As an FCA-regulated broker, we have a duty of care to the clients that already insure with us,” Darrah explains when asked why the policy doesn’t apply to Really Honest’s existing clients.

“Withdrawing or refusing to renew cover overnight would leave a business exposed through no fault of their own. This pledge is about the choices we make going forward, not a retrospective judgement on people who signed up before it existed.”

Still, it’s a drastic move that is bound to ruffle some feathers. “No judgement that we’re aware of from current clients, but we’ve definitely had a few snide comments from the wider public,” says Darrah.

“We’ve been working [with] purpose-led businesses for some time now, so most are supportive of what we’re trying to achieve,” he adds.

Aside from the animal product pledge, Really Honest is further looking to overturn convention through a bunch of other “industry firsts”. For instance, if a client makes only one claim a year, and it’s under £25,000, the broker won’t raise prices.

It also offers a discount for each claim-free year, mirroring the car insurance market. Moreover, it shares the communications between the broker and insurer during the claims process.

Move costs ‘some revenue’ in the short term

Courtesy: Really Honest

“Values that never cost you anything are just marketing. If a business makes or sells animal products, we’re not its broker. We would rather lose the premium than profit from something we believe causes harm,” says Darrah.

“Plant-based founders are pioneering alternatives to animal products. Their broker should not be earning commission from the industries they are trying to replace.”

He tells Green Queen that the food and beverage sector is a “meaningful part” of Really Honest’s business, so the move “costs us some revenue in the short term”: “My personal stance is that we’d rather build a smaller book of clients we’re proud of than a bigger one we’re not.”

Darrah points out that the discourse around plant-based diets, health and life insurance premiums falls outside his firm’s scope. “We’re a commercial broker, so our world is business liability and property risk,” he says. “If the evidence genuinely supports lower risk, that’s a decision for insurers to make responsibly based on actuarial data.”

In the UK, Animal Friends Insurance had launched a life insurance scheme for vegetarians back in 2001, giving them a 25% discount for the first 12 months as they were found to be less likely to suffer from chronic illness than meat-eaters. Six years later, the company unveiled another scheme offering a 6% discount on premiums to vegetarians and pescatarians.

https://www.greenqueen.com.hk/really-honest-business-insurance-broker-vegan-animal-products/