Thursday, October 31, 2019

Pineapple leather, anyone? Vegans are transforming the way they furnish and decorate their homes

From latimes.com

When No Doubt bassist Tony Kanal and his wife, Erin Lokitz, renovated their Spanish Revival home in Los Feliz, they decided their furniture would be like their diet — strictly vegan.

“We really emphasized the need for a cruelty-free home,” Lokitz said. She tapped Tatum Kendrick, of the L.A.-based design firm Studio Hus, to source animal-friendly and kid-friendly fabric. Her guidelines? “No suede or mohair, and no silk, wool or down,” Lokitz said. A vegan-furnished household, after all, doesn’t include anything tested on animals or sourced from animals.

              Tony Kanal, left, and Erin Lokitz, with their two daughters, at home in Los Feliz, where all                                                     the furniture is vegan.    (Steve Erle)

It may sound like a scene in “Portlandia” or an “SNL” sketch on California living: A famous musician and his actress-designer wife are so hardcore vegan that even silk doesn’t enter their home. But if 2019’s shortages of Oatly’s oat milk and meatless Impossible Burgers — now sold as an Impossible Whopper at Burger King — are any indication of the U.S.’ increasingly vegan-adjacent lifestyle, the Kanal-Lokitz family is ahead of the curve. If not inventing it.

After all, a recent study by food company So Delicious Dairy Free found 31% of those polled identified as “flexitarians” or those who regularly swap out meat for plant-based alternatives. A poll by British supermarket chain Waitrose reported that a third of U.K. consumers have cut back or stopped buying meat altogether. There’s Meatless Monday. The new year’s Veganuary. Is a flirtation with veganism in home design next? There are definite signs of a burgeoning (mostly) California-led shift.

The Duchess of Sussex, Los Angeles’ own Meghan Markle, recently selected a vegan paint for royal baby Archie’s room. What makes it vegan? It’s free of casein, traditionally used as a binder for wall paint, which is made from cow’s milk.

Meanwhile, several of Californian Elon Musk’s new Teslas are slated to go fully vegan in 2020 while Bentley is catering to California and U.K. clientele requests by offering vegan interiors — including one made from leftover wine industry grapes.

      Tatum Kendrick of Studio Hus designed a vegan space for Little Pine, the Los Angeles vegan                                       restaurant owned by Moby.   (Mel Melcon / Los Angeles Times)

There’s also the environmentally minded French designer Philippe Starck’s recent collaboration with Cassina, the high-end Italian furniture design company (which has a location in Los Angeles on Beverly Boulevard). Starck’s design features a luxe collection of sofas and other furniture upholstered in his novel Apple Ten Lork, a “vegan leather” derived from apple cores and other waste from the apple industry. He’s also experimented with a flexible pineapple textile dubbed Piñatex, sourced from the cellulose fibre in pineapple leaves.

Miami-based interior designer Deborah DiMare, who has clients in New York and California, is ecstatic to see this rise in vegan design.
She runs DiMare Design with an emphasis on creating custom vegan, sustainable and toxic-free environments. That means her furnishings are free of leather-bound books, geese-down comforters, crocodile pillow covers and sheep wool rugs, among other animal-derived items.

DiMare points toward the wool industry, which has been accused of encouraging cruelty, as one of the many reasons she decided to switch to vegan furnishing. “There’s no way that you can bring in animal-based materials and decor and call it sustainable or call it clean or call it healthy,” she said. “It’s like saying carrot cake is not fattening. It’s just so toxic, and it is so devastating to the environment.”

It’s worth noting that raising animals for our food — and fabric — requires large swaths of land as well as energy and water and that it’s well-documented that animal agriculture produces large amounts of emissions that pollute our air and water. Thus, vegan advocates argue that by avoiding animal products they are de facto environmentalists.

For alternatives to wool, whether baby alpaca, cashmere or merino, DiMare suggests hemp and bamboo silk mixes. “Anything with a hemp or jute or sea grass mix will give that rough texture that wool has without the gamy smell,” she said. DiMare also likes cork for upholstery and wall coverings.

As for a silk replacement? DiMare says banana silk and Tencel (made from fibre found in wood pulp) are super soft and look and feel just like the real thing, without vast numbers of silk worms being sacrificed. “I try my best, when doing pieces for my furniture line, to stick with textiles that are as clean as possible — dye-free linens, hemp, bamboo and banana silks. For durability, faux high-end leathers work very well,” DiMare said. She says vegan leather is more durable than that made from cowhide and likes the buttery-soft textiles from Holly Hunt and Kravet.

When Kanal and Lokitz renovated their home several years ago, they used several of these alternatives. “Knowing nothing in our home has suffered adds to the beauty of it,” Lokitz said.

It helped that she and Kanal already had mostly animal-free items because Lokitz says down has always “creeped” her out. But they also wanted stylish and modern pieces to balance the heaviness of their 1920s Spanish-style home with its high beam ceilings and iron-framed windows.

The couple met Kendrick at their children’s preschool in Silver Lake, and their visions aligned, although Kendrick had never dabbled in all-vegan furnishing.
“It was actually really exciting, and once we dove into those parameters it really wasn’t that challenging to do,” Kendrick said. “It’s almost like eating out for vegan food in L.A.; everywhere you go there’s always vegan options.”

            Erin Lokitz told Tatum Kendrick, the home’s interior designer, “No suede or mohair, and no                    silk, wool or down.” A vegan household doesn’t include anything tested on animals or                                                                sourced from animals.   (Steve Erle)

The expansive light-filled living room is the main hub of the household, so the owners wanted it to not only look fantastic but to hold up to wear and tear from playing with the kids and hosting friends, Kendrick said. “We anchored the room with a large Living Divani sofa that could accommodate Sunday family gatherings. We upholstered it in a Perennials indoor-outdoor fabric that is very resistant to stains and spills,” Kendrick said. And where there might be feathers in the sofa, there’s foam.

One of the spaces Kendrick and Lokitz love is the children’s playroom, which has navy walls and whimsical pops of color, including a pink custom-made sofa with the look of mohair. “We wanted this room to be fun and wacky since the living room is pretty calm and serene,” said Kendrick. One standout piece is a leopard-pattern nylon rug. There’s also a vibrant seafoam green vintage ’70s Saporiti lounge chair.

Many vegan lifestyle enthusiasts such as L.A.-based musician Moby (who is so dedicated to his animal activism he recently had “Vegan for Life” tattooed on his neck), tout upcycling as a vegan-friendly option.

“The only challenge we came across in terms of everything you would think of when interior design happens — style, colours, budget — was a large rug,” said Lokitz. Although cotton kilims or dhurries have Kendrick’s spot-on cool aesthetic, they weren’t as durable as wool.

Kendrick ended up selecting a synthetic cut-pile rug from Perennials Fabrics that didn’t sacrifice cosiness and used Perennials vegan textiles for reupholstering vintage pieces, including Vladimir Kagan lounge chairs in a pewter-hued faux leather.

The result of Kendrick’s design is a modern aesthetic with a slight masculine vibe. “We’re really proud of it because it just proves that you don’t have to sacrifice personal style or taste or function; you can be vegan and have it all,” Lokitz said.

After designing the Kanal-Lokitz home, Kendrick was brought on to design the interiors for Moby’s animal-free Silver Lake restaurant Little Pine, housed in a 1940s Art Deco building complete with the musician’s own forest photographs, rust-coloured vegan leather cushions and raw wood.

Kendrick says that after working on both projects, her Studio Hus design firm now abstains from using animal materials and has more of a sustainable approach to design — in part because of customers’ demand for it.

At Pacific Design Centre in West Hollywood, Jeff Sampson, vice president of marketing, has also seen the interest in vegan design swell. “Vegan hasn’t been a category that we have used in the past to categorize the broad array of goods that is available here at the PDC,” Sampson said. “But that may change due to the growing interest in the vegan lifestyle.”

Among the PDC’s vegan-friendly offerings are the Holly Hunt showroom’s high-end textile brand Mokum’s new La Primavera textiles collection, in which almost every piece is 100% polyester or mixed with other vegan-friendly materials like acrylic, linen or even steel. There’s also the A. Rudin showroom’s luxury faux leather and vinyl upholstery, handmade in downtown Los Angeles, and modern resin furniture pieces by O’Hara Studio.

But there are no PDC showrooms designated as all-vegan designs yet.

“It’s definitely still an emerging trend,” said Haily Zaki, the co-founder of LA Design Festival, which features interiors and architecture from Los Angeles and has been running annually for almost a decade. She notes that the vegan trend is further along in fashion because pieces are smaller and generally less expensive and complicated to make. “Here is the thing: If you want something to be vegan design, you need to pay for it. And it’s expensive.” Zaki said. She explains that because such careful sourcing is involved, many pieces have to be custom-designed and ordered.

Lokitz posited that cruelty-free pieces don’t have to be over-complicated. She points to a rug in her daughter’s room from Target. Meanwhile PETA has highlighted affordable offerings from big-brand stores such as down-free couches from Ikea, hand-woven throws that are sans wool from Crate & Barrel, and vegan cotton and polyester rugs from Anthropologie.

    Kendrick says that after completing work on the Kanal-Lokitz home and the Little Pine                                restaurant, above, her Studio Hus design firm now abstains from using                                                    animal materials and has more of a sustainable approach to design.
                                                 (Mel Melcon / Los Angeles Times)

Lokitz co-runs a design company, Four + Four Design, with her husband and another couple, in which they buy and refurbish homes on the Eastside. She says they have been able to avoid using any animal-derived materials.

“We feel very fortunate and lucky that we’re able to make that choice of having the time to think about it,” Lokitz said. She’s raised both of her girls, now 5 and 8, vegan and because it’s been several years since she renovated her home to be all-vegan, she’s ecstatic to see the interest in animal-friendly living grow. “I feel like the awareness in the world right now, especially with the climate change, is really pushing design.”

As for Zaki, though she says vegan design can be exhaustive and expensive, interest is strong enough that for the upcoming L.A. Design Festival themed “future,” she plans to have a panel dedicated to the trend. After all, she respects the imagination that vegan design involves and says Los Angeles is home to an affluent clientele that can afford to experiment.

“L.A. has such a robust manufacturing community that if you can think it up, you can figure out any idea,” Zaki said. “If there’s anywhere where there are people who are creative enough to figure vegan design out, it’s here in L.A.”

https://www.latimes.com/lifestyle/story/2019-10-30/vegan-furniture-home-design

Wednesday, October 30, 2019

Best vegan restaurant in the UK has been named and it's in Liverpool

From liverpoolecho.co.uk

The venue has only been open for just over a year

A Liverpool vegan cafe has been named the best vegan restaurant in the UK after opening just over a year ago. Indigo Greens, based in Queens Drive in West Derby, scooped the award at the Vegfest UK Awards, after battling stiff competition.

           Indigo Greens is among the best vegan restaurants in the UK

Signature dishes include the Full Indigo Breakfast, the TLT (chipotle smoked tofu with lettuce and tomato, on toast) and the Green Grill Breakfast.

Head chef Patti said: "To receive this award means so much, it's been tough and testing but our desire to showcase plant based food and show the people of Liverpool that plant based definitely doesn't mean boring has pushed us on.
"The feedback and support we have from the city and further afield is outstanding.

"I'm proud to say our food has been instrumental in converting carnivores to a vegan diet and allowing people to live more sustainably, whilst eating cruelty free foods that don't compromise on taste or flavour is a massive achievement for the future of our city and ultimately the future of humanity."

            Mark Aston and Patti Bullock are celebrating after scooping the best vegan restaurant award                                                      

The couple have also recently opened their own pop-up at the Duke Street Market.


Tuesday, October 29, 2019

The Subway vegan meatball marinara sub is coming to the UK this week

From metro.co.uk

2019 has been a good year for vegans – and now the meatless meatball marina sub is coming to Subway. Yes, following on from the Greggs vegan sausage roll and the KFC imposter burger, Subway is the latest fast-food chain to create a plant-based version of an old favourite.

The meatless meatball marina was launched in the U.S. earlier this year but they’ve finally confirmed that it is coming to the UK. The U.S. version wasn’t fully vegan as it included cheese on top but vegans could ask for a sub with just the meatballs, sauce and bread.

Subway in the UK hasn’t confirmed yet if they’ll be offering dairy-based cheese to top the sub or if vegans will face a similar situation. The vegan meatballs will be available this week but the bad news is that this is just a trial so it’s only available for a few weeks in stores in Birmingham and Manchester for now.

  The meatless meatball marina sub that was launched in the US earlier this year (Picture: Subway)

Subway has been pretty tight-lipped about the details of the trial but said they are hoping to roll it out from early next year though, so prepare for it to come to a store near you in 2020. A spokesperson for Subway UK told Metro.co.uk: ‘We are currently trialling an exciting new vegan product, our Meatless Meatball Marinara, in a number of stores across the UK. ‘We are hoping to introduce these nationwide early next year, so keep your eyes peeled and we’ll let you know once we have more information.’

A sign posted by Vegan_food_uk said that the meatless meatball marinara sub is available until 20 November.

https://metro.co.uk/2019/10/28/subway-vegan-meatball-marinara-sub-coming-uk-week-10996418/

Cornucopia cook book: a vegan feast from breakfast to soups to lunchtime bites

From irishtimes.com

Follow-up compilation goes vegan

Just over a decade since the much-loved Dublin vegetarian restaurant Cornucopia shared its recipes with readers in Cornucopia at Home: The Cookbook, the family firm is back with a follow-up volume, and this time, in keeping with ever changing eating habits, it’s a vegan compilation.
Cornucopia: The Green Cookbook is another meticulous, thoughtful and generous book, much like the business itself, which has tripled in size at its Wicklow Street location in the era between the two publications.

The book is a team effort, with recipes adapted for home cooks by head chef Tony Keogh, along with food writer Aoife Carrigy, and contributions from many cooks who have passed through the kitchen. There is an input too from the mother and daughter who own and run the business, Deirdre McCafferty, who set it up with her late husband Neil, and their daughter Dairíne, who is now managing director.

The recipes are a good mix of easy, quick dishes, and more elaborate creations, identified as being simple, moderate or complex to reproduce. There are chapters on breakfast, soups, snacks and lunchtime bites, salads, main courses, sweet treats, and sauces, sides and other basics, as well as a comprehensive Cornucopia Kitchen section which covers equipment, techniques and ingredients in great detail.
Cornucopia: The Green Cookbook is published by Gill Books, €24.99.


Practical advice for a worried young vegan

From theguardian.com

Advice to a worried young vegan friend going off to university: “When cooking for yourself, eat vegan. When eating out, vegan/vegetarian. When invited to someone’s house, eat whatever’s offered.” Not adopting a label means you can help the environment as much as you are reasonably able, without guilt or challenge.
June Emerson
York



Sunday, October 27, 2019

London’s 11 yummiest vegan comfort foods

From metro.co.uk

‘Ah, you’re a vegan. What’s it like eating rabbit food?’ You’ve probably heard this kind of line if you’re a vegan or occasionally dwell on the plant-based side of life. It’s something that an out-of-touch uncle will bring up at a family gathering, and he’ll probably repeat it because it’s such a classic gag. You’ll get less of this kind of scintillating chat in London, a city where you can indulge in the full gamut of vegan dining. In fact, Londoners are three times more likely to order vegan comfort food than anyone else in the UK. According to Deliveroo, there’s been a 68% increase in vegan food delivery orders in London over the past six months.

While you’re probably more inclined to order-in during these dire, chilly months, actually leaving the house might boost your mood more than festering on your couch will. So, here’s where to head for a greasy, creamy, fried, melted, oozing hug of a meal. Because Uncle Bernie, vegans love junk food too.

                             11 delicious vegan comfort foods to try in London this winter.                                                   (Picture: Cafe Mexicana / Temple of Seitan / The Full Nelson / The Vurger Co / Yorica)

For vegan mozzarella sticks… Unity Diner, Spitalfields

Unity Diner is a one-stop-shop for vegan comfort food. Founded by vegan activist Ed Winters (Earthling Ed), they serve up indulgent mozzarella sticks created from coconut-based cheese with a herby panko coating. If you’re feasting, the hash brown fries and tofish bites are also a tasty treat. The non-profit diner and bar, which has just reopened at a new site in Spitalfields, directs their profits to Surge, a grassroots animal rights organisation. You’ll also be delighted to know that their diner is doggo-friendly.

For vegan burritos… Club Mexicana, Shoreditch

As any comfort food enthusiast knows, burritos are angelic parcels of delectability. It’s a humble dish that packs sauciness, crunch, and heavy carbs into a perfectly-folded parcel, which is particularly comforting when you’re a brutally hungover wreck. So, kick off your seedy Sunday with Club Mexicana’s big brunch burrito, a bulky package of vegan chorizo’, tempeh bacon, triple fried potatoes, black beans, guacamole, salsa, slaw and hot sauce.

For vegan fish and chips… Canvas Café, Brick Lane

Time for the British classic with a plant-based update. Brick Lane favourite Canvas Café serves up cosiness on a plate with their tofish and chips, a meal featuring deep-fried battered tofu and nori with hand cut chips, minted mushy peas and homemade tartare sauce.

For vegan mac ‘n cheese… Temple of Seitan, Hackney

The famed temple might be best known for its moreish array of vegan fried chicken, but you can’t go past their magical mac ‘n cheese. The little bowl of cashew sour cream and parmesan with vegan bacon bits and fresh parsley is a big W when it comes to taste, and a triple-threat when it comes to textures.

For vegan pies… Young Vegans, Camden

For a hand-sized bit of cosiness, Camden Market’s Young Vegans has the dish for you. Try the parmigiana pie that packs a tangy, creamy bite or the chicken katsu curry pie if you’re in the mood for a winter warmer. The pie shop also reveals their weekly specials via their cravings-summoning Instagram account.

For vegan pizza… Yard Sale, Hackney

Pizza chain Yard Sale all started with a backyard pizza oven and a few weekly supper clubs with friends. Last month, they launched their fifth London site, where locals can come to enjoy their sumptuous ‘Texas VBQ’ pizza featuring plant-based chicken nuggos, homemade BBQ sauce, guindilla chillies and vegan mayo. With the opening of their new Hackney branch, they also introduced new line-up of calzones, including a vegan calzone with black beans, vegan mozzarella, pink onions and smashed avo.

For vegan burgers… The Vurger Co, Shoreditch

Vegan burgers are no longer limited to supermarket patties. You know, the last-minute purchase before the Sunday BBQ. The Vurger Co aims to ‘feed the soul’ with their wicked range of vegan burgers. A highlight is the New York Melt, which includes the Beyond Meat patty heaped with double vegan cheese, gherkins and homemade burger sauce.

For vegan waffles… The Full Nelson, Deptford

When it comes to comfort eating, a doughy waffle is right up there. The Full Nelson’s brunch menu includes their chick’n waffles, a wild little dish of southern-fried vegan chicken, sweet waffle and maple syrup. It’s salty, it’s sweet and we think you’ll agree it’s time to eat.

For vegan fried chicken… Biff’s Jack Shack, Shoreditch

The Boxpark eatery make a (cruelty-free) killing with their junky range of jackfruit-based dishes. They pride themselves in their ‘totally filthy’ dishes including their signature jackfruit ‘chicken’ wings double dipped in a panko crumb and fried. Did we mention they’ve also got a melt-in-your-mouth vegan poutine?

For vegan baked goods… Cookies and Scream, Highbury East

Even looking at a visual of oozing chocolate can be as comforting as devouring it. But why stop there? London bakery Cookies and Scream kicked off operations in 2010, going on to make a name for themselves with their decadent selection of vegan cookies, brownies, and donuts. While their original Camden Market store closed down due to a fire, they’re still serving up baked delights at their Holloway Road shop.

For vegan ice cream… Yorica, Soho

Last but not least, it’s one of the most uplifting, satisfying dishes out: ice cream. Vegan Society registered-store Yorica serves vegan ice cream in flavours such as double chocolate cookie, gooey vanilla and banoffee. The brand also sells soft serve, crepes, waffles and shakes which are free from all 14 major allergens, so there’s something for everyone.

https://metro.co.uk/2019/10/26/londons-11-yummiest-vegan-comfort-foods-10988022/

Meera Sodha's vegan recipe for coconut flatbreads with garlic pepper mushrooms

From theguardian.com/food

A simple flatbread, laced with coconut creaminess and topped with garlicky mushrooms

Coconuts have been arriving on our shores for more than 400 years, long before the EU was even a twinkle in the eyes of policymakers. I hope that they will continue to visit us beyond Brexit, not least because, in yoghurt form, their creaminess makes for a super-soft, two-ingredient flatbread that can be thrown together in minutes and will happily play host to any number of toppings. In today’s recipe, that topping is some mushrooms fried with garlic and pepper, which are practically Brexit-proof, if you pick your own.

                     Meera Sodha’s coconut yoghurt flatbreads with garlic mushrooms
Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay 

Coconut yoghurt flatbreads with garlic pepper mushrooms

Prep 15 minCook 1 hr 10 minServes 4 as a starter

200g plain flour
Salt
220g coconut yoghurt
, plus 3 tbsp extra for serving
Rapeseed oil
600g mixed mushrooms
, sliced
4 fat garlic cloves, peeled and crushed
1 tbsp dry white wine or sherry
½ tsp black pepper
2 tbsp flat-leaf parsley
, roughly chopped
Lemon wedges, to serve

In a large bowl, stir the flour and a quarter-teaspoon of salt, then add the yoghurt and stir until the mixture comes together into a sticky ball. Lightly flour a work surface, tip the dough out of the bowl and knead for a couple of minutes. Separate the dough in four balls and roll each one into 15cm-20cm rounds, coating them with a little flour, if need be.

Get a large, non-stick pan nice and hot over a medium heat, cook each flatbread for three minutes on one side, then turn and cook for another three minutes until you can’t see any doughy spots. Keep warm under foil.

When you’ve finished cooking the flatbreads, wipe the pan clean of any flour, then add a tablespoon of oil and put it on a medium heat. Add a third of the mushrooms in one layer, leave to fry for a couple of minutes until bronzed and reduced – this should take about six to eight minutes – then tip on to a plate and repeat with the rest of the mushrooms in two more batches, always making sure you don’t overcrowd the pan.

Once all the mushrooms are cooked and on the plate, add another two tablespoons of oil to the pan and fry the garlic for a minute until golden and turning sticky, then return all the mushrooms to the pan. Add the sherry, half a teaspoon each of salt and ground black pepper, then stir through the remaining coconut yoghurt. Leave everything to come together for a couple of minutes before stirring through the parsley.

Distribute the mushrooms across the flatbreads, squeeze over a little lemon and serve with extra coconut yoghurt, if you wish.

https://www.theguardian.com/food/2019/oct/26/vegan-coconut-flatbreads-with-garlic-pepper-mushrooms-meera-sodha-recipe

Friday, October 25, 2019

The Vegan Future of Footwear

From livekindly.co

The launch of Sainsbury’s new vegan shoe range follows Marks & Spencer’s own-brand range featuring 350 styles earlier this year. The high street retailer stepped into vegan footwear following consumer research.

“After increased customer interest in veganism and a rise in online searches for related products, we decided to investigate the possibility of expanding our vegan-friendly offering into footwear and accessories,” said Rachel Smith, senior footwear technologist at Marks & Spencer.

Mainstream fashion brands are also paying attention to the rising demand for vegan shoes. Sustainable designer Stella McCartney has partnered with Adidas a number of times, creating vegan version of the iconic Stan Smith sneaker. Adidas has also worked with environmental charity Parley for Oceans to launch shoes made from reclaimed ocean plastic.

Canadian brand Call It Spring launched a new vegan range earlier this year. Later this month, like Sainsbury’s, the brand will embrace sustainable materials. The new collection will feature microsuede, jersey, and “shearling” lining made from recycled water bottles, insoles made from algae, and vegan leather with a lower carbon footprint than polyurethane, a common material used to make faux leather.

According to a report from retail data and technology company EDITED, shoes represent 73 percent of all new vegan fashion purchases. The study also found a 52 percent increase in new products labelled “vegan” across 40 major retailers.

Love Our Planet Footwear prices range from £35-50 and are available online.

https://www.livekindly.co/vegan-shoes-sainsburys/

Vegan Shoes Just Launched at Sainsbury’s

From livekindly.co

UK retailer Sainsbury's just launched Love Our Planet Footwear, a vegan shoe brand featuring sustainable materials like recycled polyester

Sainsbury’s has launched a range of vegan shoes made from sustainable materials.
The new Love Our Planet Footwear brand featured styles from Chelsea boots to hiking shoes and sneakers. Everything is not only free from fur and leather, but also eco-friendly. All polyester materials used in the collection consist of at least partly recycled polyester. The shoelaces are made from plastic bottles and water-based PU. The outsoles are made from 100 percent TRP (thermoplastic rubber).

Additionally, the boxes are eco-friendly. The packaging is made from recycled paper and features soy-based ink. Love Our Planet is also manufactured under full social and environmental compliance for a fair price.


https://www.livekindly.co/vegan-shoes-sainsburys/

Monday, October 21, 2019

5 Vitamins Vegan Athletes Need, According To A Nutritionist

From bustle.com

It's a myth that vegan people can't get all the nutrients they need to function as both a person and a high level athlete. As a vegan personal trainer myself, it's been my experience that vegan athletes I've trained pay way more attention to their nutrition than many non-vegan athletes. This attentiveness actually gives vegan athletes an edge in many respects, because they know the importance of fuelling their bodies for performance and need to do so in an intentional way. But if you're new to getting your nutrition as a vegan athlete, or even if you're a seasoned vegan athlete who could use a refresher, there are always important things to learn about what your body needs.

"Being an athlete, it is important that you do not have any deficiency in your body that keeps you from performing well in your sport," certified holistic nutrition consultant and founder of Gut of Integrity Stephanie Papadakis tells Bustle. In addition to knowing what nutrients your body needs to fuel your best athletic performance, Papadakis also says that combination is key. Combining beans and legumes with grains, combining grains with nuts and seeds, and combining nuts and seeds with beans and legumes are all ways to get your nutrition in.

                                                          Chatchy4406_Shutterstock

So if you want to improve your performance as a vegan athlete, the five nutrients below should help you do just that.

1. Vitamin B12

For peak brain and nerve function, making sure you get enough vitamin B12 is the way to go. Not only is this nutrient involved in helping to make DNA, but it helps keep your blood and nerve cells healthy, according to the National Institutes of Health.
For athletes, this vitamin is especially important, Papadakis tells Bustle. "A deficiency can affect strength and power performance if these fibres are altered," she says. "If transmission of nervous signals are interrupted, reduced muscular function can occur." And as an athlete, reducing muscular function is the last thing you want. Supplemental forms such as methylcobalamin and nutritional yeast that includes B12 can be essential for vegan athletes.


2. Vitamin D3

Because vitamin D is produced by interactions between your skin and the sun, many people — vegans and non-vegans alike — don't realize that you also need Vitamin D that comes from your diet. In addition to its role in preventing osteoporosis by reinforcing your bone structure, Papadakis tells Bustle that "a strong supply of vitamin D strengthens your immune system, prevents muscle weakness, and reduces your risk of injury by lowering inflammation."

                                                                Lopolo/Shuttertstock

As for what foods you should get them from, Papadakis suggests mushrooms and fortified orange juice, non-dairy milk, and cereals. "And don’t be scared of supplements," Papadakis adds, because "when taken properly, under the guidance of a nutritionist, they will drastically improve your performance in a way you never thought possible."

3. Iron

More than just for Tony Stark, iron is absolutely essential at making sure that your cells can transport oxygen to all your tissues. Because cells expend energy to do this, a deficiency in iron can create extra work for your body. Along with extra work comes extra fatigue. And fatigue isn't fun for anyone, especially when you're trying to perform well in your sport. But when it comes to consuming (as well as pumping) iron, Papadakis has got you covered: "Best plant sources include legumes, grains, nuts and seeds, tomatoes and Swiss chard."

4. Zinc

Developing or maintaining a robust immune system is important for anyone, and athletes often especially loathe getting sick. Because when you're sick, your training performance often plummets, and then you have to take some dreaded time off from your sport. To help prevent this, make sure you've got zinc in your diet, Papadakis says.
"Adequate zinc is necessary for the body to repair tissue and eliminate oxidative stress from heavy training," she tells Bustle. So get ready to chomp down on beans, lentils, nuts, seeds, whole grains, and soy to make sure your immune system is in as great shape as your muscles. An added bonus: beans and lentils are also good sources of iron, so you'll be feeding two birds with one scone!

5. Omega-3 Fatty Acids

If one of the reasons you love working out is because of that mood boost it can give you, then you'll definitely want to make sure you're getting all your omega-3s. These essential fats help with mood stabilization and optimal brain function, And because omega-3s also help combat inflammation, Papadakis says getting an adequate supply can "help shorten recovery time from intense training." So if you're looking to increase the effectiveness of your recovery between workouts, Papadakis tells Bustle that you should be looking to integrate walnuts, flaxseed, avocado, and algae into your diet.

But all of this advice isn't only important for vegan athletes. All athletes need to pay especially close attention to their nutrition to maximize their performance. To keep reaching your goals, Papadakis says, make sure to "eat a colourful variety of plants every day." And who could complain about colourful plants? Not this vegan athlete, that's for sure.

Saturday, October 19, 2019

The art of communication: Better ways to talk about being vegan

From veganfoodandliving.com

Georgia Bamber suggests some top tips to help communication and avoid confrontation

It’s funny. Before I went vegan, I rarely had conversations with anyone about my diet, and certainly nobody ever asked me about it. Other than perhaps sharing a few recipes or restaurant tips, it wasn’t really up for discussion. Nobody cared what I ate and I didn’t care to share.

That all changed as soon as I went vegan. Now pretty much everyone I meet asks me about my diet. Daily, I find myself in conversations, sometimes with complete strangers, about the ins and outs of what I eat and why I eat it.
Vegan conversations come up a lot. People notice I am not eating animal products and they ask why.
Also, I have to admit, I do have a tendency to drop my veganism casually into conversation when I meet new people. As the old joke goes, “How can you tell if somebody is vegan? Don’t worry, they’ll tell you.”

I know I am not alone in this. We vegans seem to have this strange compulsion to let other people know that we are vegan. I guess it is because once your eyes have been opened to the realities and consequences of eating meat and dairy, it is hard to sit back and watch the rest of the world carry on with business as usual. It feels almost impossible not to speak out.


The net result is that most vegans end up having a lot of conversations about why they are vegan. This is a good thing. In fact, it is a great thing. The benefits of veganism are so enormous that it would be a crime not to share them, right?

The only problem is that not all of these plant-powered conversations go well. A lot of people don’t want to hear the facts, they don’t want to hear about what you know. They can get defensive, arguments can brew and erupt, and friendships and even partnerships can be broken.

Over the years, vegans have got a bad rap for being outspoken, intrusive, even rude. We are a passionate bunch and often-times I think we get so caught up in our emotions and the need to right the world that the subtle art of communication flies out the window.

If you want to share the vegan message effectively, and if you want to be able to live in greater harmony with non-vegans, you need to learn how to communicate well. It will save a lot of hassle and heartache and make it much more likely that people will be receptive to what you have to say.
Here are a few tips to help you fine tune your communication skills and talk with confidence and understanding.

Timing

In life, timing is everything, and the same holds true for having a constructive conversation. The golden rule for most vegans is not to talk about being vegan while people are eating. Nobody likes to hear negative things about their food. It puts their defences on high alert and will never lead to a successful conversation. Of course your choice to be vegan almost inevitably comes up whenever you are ordering or eating, and so do questions about those choices. A great way to get around this little conundrum is to say something like “I’d love to talk about this with you, but you probably don’t want to hear about it while you are eating, so ask me again after the meal.”

Also, try not to be the one who instigates the ‘vegan’ conversation. Let it come up naturally or wait until you are asked a question. People react so much better when they are the ones who brought the topic up.

Know your audience

When having a conversation, but especially about something as potentially contentious as veganism, it is important to adapt your message to the audience. Put yourself in the other person’s shoes for a minute. Have a think about how they see you and how they hear your message. Are you speaking to them in a way that will be well received? Would you like to be spoken to that way?

And always remember that you are not your audience. Whoever you are speaking to will have different perspectives and values to you. When you are aware of these differences you are much more likely to have a productive conversation. For example, if someone is interested in hearing about the health benefits of veganism, don’t talk to them about animal rights. It is not what they want to hear. Tailor your conversation to the person.

Conversations, not lectures

Nobody likes being told what to do. Nobody likes to be spouted at, or railroaded. Have a conversation with people, don’t lecture them. Be friendly and personable, listen and ask questions. In essence, converse, don’t monologue (or rant).

Be empathetic

Unless you were born to vegan parents and raised from day one as a vegan, there was a time in your life when you ate animal products. When we get caught up in trying to spread the plant-powered message, sometimes we forget that we once stood in the meat eater’s shoes.

When you get frustrated or angry that someone isn’t listening to you or hearing your opinions, cast your mind back to your pre-vegan days. How did you feel about the vegan message? What made you change your mind? How long did the journey take? This might help you tap into your empathetic feelings and help you communicate in a more understanding and effective way. A great way to connect with people is to share your own story. Tell them about your journey to going vegan.

Let the food do the talking

We all know vegan food is delicious. So why not let your food do the talking? When people experience first hand how good vegan food can be, the lifestyle seems much more possible and defences drop. It’s hard to argue when you are chowing down on a super tasty, guilt-free veggie burger, or tucking into some double choc almond milk ice-cream. If you have friends you would like to introduce to the vegan message, try taking them to a vegan restaurant or invite them over for a fabulous vegan meal. Wow them with vegan cuisine and it just might pique their interest.


If none of these tips are working and you find yourself in a hostile conversation, probably the greatest skill is to know when to walk away. Some people don’t want to listen and never will. Don’t waste your breath or energy. There are plenty of people who will be interested and appreciate what you have to share. Focus your attention there.



What is a vegan keto diet?

From medicalnewstoday.com

A vegan keto diet is a plant based version of the popular ketogenic diet.
A ketogenic, or keto, diet is a very low carbohydrate diet. People following this diet plan get most of their energy from fats and protein.
Vegan diets are free from animal products, which means that they tend to be relatively high in carbohydrates. As a result, following a keto diet can be more challenging for vegans. However, with careful planning, it is possible.

In this article, we explain how to follow a vegan keto diet and discuss the potential benefits and risks.

What is a vegan keto diet?

The vegan keto diet significantly restricts carbohydrate intake and only allows plant based foods. It is high in fats, contains adequate amounts of protein, and does not include any animal products.
The macronutrient ratios for this diet are approximately:
  • Fat: 55–60%
  • Protein: 30–35%
  • Carbohydrates: 5–10%
For people who consume 2,000 calories a day, that equates to a carbohydrate intake of just 25–50 grams (g).

When the body does not have enough carbohydrates to use for energy, it enters a state of ketosis in which it has to burn fat for energy.
Many people follow this diet to lose weight and reduce their total body fat.

Individuals who follow a standard keto diet tend to make up most of their fat intake from animal foods, which are high in fat and protein but low in carbohydrates.
As vegans do not consume animal products — including meat, fish, eggs, and dairy — they must eat plenty of high fat, plant based foods to enter ketosis.

Benefits

To date, there is no research examining the benefits or risks of a vegan keto diet. However, several studies have separately explored the effects of a vegan diet and those of a keto diet.
A 2014 randomized controlled trial investigated the effects of a vegan Atkins diet (or eco-Atkins diet). The Atkins diet is similar to a keto diet, as they both restrict carbohydrate intake and cause ketosis.
In the 6 month study, participants ate either a low carbohydrate vegan diet or a high carbohydrate vegetarian diet, which included eggs and dairy.
These diets comprised 26% and 58% of energy from carbohydrates, 31% and 16% from protein, and 43% and 25% from fat, respectively.
The researchers reported that those following the low carbohydrate vegan diet experienced more significant weight loss and reductions in:
  • low density lipoprotein (LDL) cholesterol
  • total cholesterol
  • triglyceride levels
This finding indicates that very low carb vegan diets may improve the risk factors for heart disease.

Other possible benefits of a vegan diet include a reduced risk of diabetes and some cancers.
A 2014 study of more than 96,000 people indicated that vegans have:
  • a 75% reduction in the risk of high blood pressure
  • a 47–78% lower risk of type 2 diabetes
  • a 14% lower risk of developing cancer
The study found that while all vegans experienced a reduced risk of heart conditions and mortality from cardiovascular problems, the risk reductions were more significant in males than in females.
Individuals following a vegan diet also tend to have a lower body mass index (BMI) than non-vegans, with research indicating that BMI gets higher as the number of animal foods in the diet increases.
Research has also shown that vegans gain less weight than omnivores as they age.

A review of 12 studies found that those following a vegetarian or vegan diet for an average of 18 weeks lost about 4.4 pounds (2 kilograms) more than non-vegetarians. Vegans also lost more weight than vegetarians, who ate dairy and eggs.
When it comes to the keto diet, the main benefit appears to be rapid weight loss. A 2012 study involving children and adolescents with obesity found that other benefits include reductions in fat mass, waist circumference, and fasting insulin levels.

The authors of a systematic review suggest that a low carbohydrate diet, such as the keto diet, may reduce some of the major risk factors for heart disease, including:
  • hypertension
  • LDL cholesterol
  • triglyceride levels

Risks

A vegan keto diet is more restrictive than a standard keto diet or a regular vegan diet, so people should take extra care when planning meals. They may encounter the risks of both diets.
According to a 2019 paper, researchers are aware of the short term effects — those lasting up to 2 years — of a keto diet. However, the long term health outcomes are uncertain because of the lack of available research on the subject.

One of the disadvantages of the keto diet is that some people may find it difficult to sustain such a low carbohydrate intake.
The health risks of a keto diet include:
  • constipation due to lack of fibre
  • heart disease due to too much saturated fat
  • kidney stones
  • low blood pressure
  • nutritional deficiencies
The keto diet is not suitable for some groups of people, including those who are pregnant or breastfeeding or have:
  • a history of disordered eating
  • diabetes
  • gallbladder conditions
  • liver problems
  • pancreas problems
  • thyroid disorders
When adapting to the keto diet and entering ketosis, people may develop "keto flu," which may cause:
  • difficulty concentrating
  • dizziness
  • headaches
  • low energy
  • mood swings
  • muscle cramps
  • sleep problems
  • stomach upset, including nausea and diarrhoea
  • weakness
Following a vegan diet can provide many health benefits, but only if people plan their diet well. The Academy of Nutrition and Dietetics state that appropriately planned vegan diets are healthful for all stages of life and contain all the nutrients necessary for health.
Without careful planning, however, vegan diets can be low in essential nutrients, such as:
  • calcium
  • iron
  • omega-3 fatty acids
  • vitamin B-12
  • vitamin D
  • zinc
Those following a vegan keto plan should consider taking vitamin and mineral supplements to ensure that they get enough essential nutrients. They should also consult their doctor before beginning the diet.

Foods to eat

Those on a vegan keto diet can eat the following foods:
  • tofu
  • tempeh
  • soy milk
  • sugar free coconut yogurt
  • vegan butter
  • soy and nut based cheeses
  • nuts and nut butters
  • seeds
  • oils, including coconut oil, olive oil, avocado oil, and nut oils
  • coconut milk and fresh or dried coconut
  • avocado
  • small quantities of berries
  • non-starchy vegetables, such as:
    • leafy greens
    • broccoli
    • cauliflower
    • cucumber
    • mushrooms
    • peppers
    • zucchini
seaweed, including:
  • nori
  • kelp
  • dulse
  • stevia
  • condiments, such as:
    • salt
    • pepper
    • spices
    • lemon juice
    • fresh herbs
    • nutritional yeast
  • coffee and tea

  • Foods to avoid

    On a vegan keto diet, a person will need to avoid vegan foods that are high in carbohydrates, including:
    • grains and starches, such as:
      • bread
      • oats
      • quinoa
      • pasta
      • rice
      • baked goods
      • breakfast cereals
    • starchy vegetables, including:
      • carrots
      • corn
      • potatoes
      • sweet potatoes
      • parsnips
      • peas
      • beets
      • squash
    • legumes, which include:
      • beans
      • chickpeas
      • lentils
    almost all fruits and fruit juices, except avocado and limited amounts of berries
  • sugary foods and drinks, such as:
    • maple syrup
    • agave syrup
    • soda
    • juice
    • barbecue sauce
    • sports beverages
  • processed and packaged foods
  • alcohol
  • People on a vegan keto diet will also avoid all animal products, including:
    • meat
    • fish
    • eggs
    • gelatin
    • honey
    • dairy, including:
      • cheese
      • milk
      • yogurt

    Summary

    A vegan keto diet is a very low carbohydrate diet that avoids the intake of animal products.
    It may offer some health benefits, such as rapid weight loss and a reduction in body fat. Similar to a vegan diet, a vegan keto diet may provide some benefits to heart health.

    However, it is a highly restrictive diet that is not suitable for everyone. The diet carries certain risks, including the possibility of developing nutritional deficiencies.

    Some people may also experience adverse effects, such as headaches and fatigue, in the early stages.
    It is vital to plan a vegan keto diet carefully and to take nutritional supplements to avoid deficiencies.

    Due to the restrictive nature of this diet, people who wish to try it should speak to a doctor first.

    https://www.medicalnewstoday.com/articles/326729.php

    Wednesday, October 16, 2019

    Pizza Hut launches new vegan range, including pizzas and cheesy garlic bread

    From 7news.com.au/lifestyle

    Pizza Hut has become the latest chain to embrace growing demand for plant-based offerings, unveiling an all-new vegan menu.
    Customers can choose from six new menu items, including sides and a dessert.

    For pizza lovers, there's a vegan Mediterranean, vegan deluxe, vegan cheese lovers and vegan margherita.
    All are sprinkled with vegan mozzarella instead of regular cheese.

    The new menu also features two vegan garlic bread options - regular or cheesy - and a vegan Cornetto for dessert.
    Demand for vegan fast food is steadily increasing, with food delivery platform Menulog recently tracking the most popular meals ordered by vegans across the nation.

    In Queensland, WA and ACT, the vegan cheeseburger from Hungry Jack's reigns supreme.
    Victorian vegans love the original glaze vegan dessert from Dessert Snack Packs in Kilsyth.
    In NSW, the vegans paradise pizza from Manoosh Pizzeria topped the state, and in SA it was the vegan chips and gravy from Vista Pizzeria in Modbury.

    Monday, October 14, 2019

    9 vegan Halloween sweets that are treats not tricks

    From gloucestershirelive.co.uk

    Jump with joy not with terror this October 31 at these plant-based sweet treats

    If you love sweets and the spooktacular season that is Halloween, you might think you can't enjoy it gelatine free.
    From snack-sized chocolate bars and mini packs of Haribo, the amount of animal parts that often go into sweet buckets can be terrifying.

    But no more, we have your back here.

    You can have a spooky sweetie bonanza all to yourself or to give to trick or treaters if you feel that way inclined, with nine of our favourite vegan treats that'll trick everyone into a herbivore Halloween.

    Starburst

    In the US, Starburst contains non-vegetarian gelatine in its ingredients but in the UK Starburst is vegan, its packaging and website clearly stating "Suitable for Vegetarians", and also does not contain any artificial colours or flavours.

    Oreo snack packs

    This ones double edged - Oreo doesn't have anything milk or animal based in the ingredients, so is 'technically vegan'. However, on the FAQ section of the Oreo website it states that they are not suitable for vegans or those on a lactose/dairy free diet as they have milk as a 'cross contact'.
    So it's up to you how fussed you are on that side of things as to whether you put these in your pumpkin.

    Love Hearts

    Love Heart sweets are suitable for vegetarians and vegans, they are also gluten-free. That means there are no animal products, including meat, dairy or eggs in the Love Heart sweets.
    There are also no artificial colours in Love Heart sweets and they do not contain nuts.

    Skittles

    The vast majority of Skittles products are absolutely fine for vegetarians, vegans and those on a halal diet, although there are some exceptions, reports the Metro.
    The Limited Edition ‘Once in a blue moon’ Skittles was not suitable for vegetarians, vegans or those practising halal.
    Wrigley, who produce Skittles, also state that: "Previous formula of Skittles: Original Fruit, Wild Berry, Confused and Sours (Please be aware that there might still be product in the market that is not suitable though so you should always check the ingredient line for the words ‘Suitable for vegetarians’)"
    The company also removed E120 cochineal which is the name of the colour pigment obtained from the insect Dactylopius coccus.

    Flying Saucers

    The sweet wafers filled with a fizzy sherbet centre are suitable for Vegans.
    Ingredients include: Sugar, Maize Starch, Dextrose, Tartaric Acid, Acidity Regulator (Sodium Hydrogen Carbonate), Flavourings, Colours (E100, E132, E162).

    Parma Violets

    Parma Violets are a British violet-flavoured tablet confectionery manufactured by the Derbyshire company Swizzels Matlow, named after the Parma violet variety of the flower.
    The sweets are hard, biconcave disc-shaped sweets, similar to the Fizzers product from the same company but without their fizziness - and they're vegan. Yay!

    Rowntrees Jelly Tots

    Jelly Tots are soft, chewy fruit-flavoured sweets produced by Rowntree's.
    According to the packaging, Jelly Tots are suitable for vegetarians or vegans as they contain no gelatine or animal-based ingredients.

    Haribo - Sour Rainbow Strips

    Although Haribo are not known for their extensive range of gelatine-free sweets, these strips are an exception to that rule.
    These fizzy fruit-flavoured gums that are made with real fruit extracts and no animal by-products.

    Fruit Sherbets

    Hard boiled sweets to end the list.
    We know they're a bit more niche, but veganism at its core is inclusive so that's why these are here.
    Fruit sherbets are hard on the outside and fizzy on the inside, typically they come in lemon or strawberry flavours and can be found in most supermarkets.

    Morrison’s list their brand of fruit sherbets as vegan friendly.

    Happy Halloween!

    https://www.gloucestershirelive.co.uk/whats-on/food-drink/9-vegan-halloween-sweets-treats-3405890

    Sunday, October 13, 2019

    Vegan bacon cheeseburgers, paper beer bottles and this week's other food news

    From edition.cnn.com

    1. Nestlé is selling vegan alternatives to bacon and cheese


    The plant-based trend is not dying anytime soon. Nestlé is adding to the menu of fake-meat options.
      The global food company said on Wednesday it's selling vegan alternatives to bacon and cheddar cheese. The idea is to complement its Awesome burger, a plant-based patty that looks and tastes like meat, to create a vegan bacon cheeseburger.
      "We have now raised the bar by developing a 'PB triple play' of ingredients for an all-time classic: the bacon cheeseburger," Nestlé CEO Mark Schneider said in a statement.
      But don't expect to see it in grocery stores, because Nestlé is only selling it to restaurant and food service clients in the United States and Europe next year.

                                                           Nestlé's vegan bacon cheeseburger

      2. Carlsberg is working on beer bottles made of paper

      Beer mostly comes in aluminium cans or glass, but Carlsberg thinks there's another way.  The European brewer revealed two new recyclable prototypes of its sustainably sourced wood fibre bottle on Thursday.
      One version is lined with a thin film of recycled PET plastic to keep beer from seeping out. The other uses a bio-based lining. The prototypes will be used to test the linings. The innovation is a way to lower its impact on the environment and present consumers with an interesting new option.
      It's still a few years away from selling the bottle to the masses. Partly for the holdup is because it's taking a long time to develop an effective paper bottle that doesn't alter the taste of its carbonated beverage. Another problem: The types of materials it's seeking, like the bio-based polymer lining, are not commercially available.

                                                                  Carlsberg' new paper bottle.


      3. Wendy's unveils its full breakfast menu

      A Baconator ... for breakfast? Your dreams will become reality next year when Wendy's launches its breakfast menu. It gave the world a peek at the full menu on Friday, which includes nine sandwiches and unique sides (dibs on the sausage gravy.) It's also going to sell a new blend of coffee.
      Wendy's is entering a full-blown breakfast war with its fast food rivals. The chain believes the morning could be a big source of growth. It's one of the few dayparts growing for the industry.
      It also learned several lessons that it won't repeat from the last time it tried breakfast several years ago. For example, it won't force franchises to buy pricey new equipment.

                                             Wendy's breakfast menu will also have a Frosty-ccino



      This is why the vegan diet is so popular, say Kent experts

      From kentonline.co.uk

      When Greggs unveiled a vegan sausage roll in January of this year it created a stampede which took even it by surprise.
      Not only did it contribute to a remarkable 58% rise in its profits for the first half of 2019, it pointed out to the nation that 'going vegan' was now not only relatively easy, but was firmly established as a mainstream dietary - and, by its very nature, ethical - choice.

      A diet and lifestyle once thought extreme has helped fuel one of the biggest consumer growth points, with restaurants, fast food outlets and supermarkets all jumping on the bandwagon.
      And, according to the Vegan Society, by 2025, a quarter of us will be either vegan or vegetarian.

      So just what is driving this sea change in the way we view animal products?
      "I can't say I'm surprised because the vegan logic is extremely strong," explains Adrian Ling, a man described as the 'Vegan Willy Wonka'.
      He is head of Folkestone-based Plamil, a company which, back in the 1960s, delivered the first commercially available soya milk - a staple for vegans ever since - and has since specialised only in vegan-friendly products ranging from chocolate to mayonnaise.
      A vegan all his life, he adds: "I describe it as an important and intrinsic part of sustainability.
      "As we move forward it forms a very strong part of that issue and contributes to solving many of the problems."

      Mr Ling acknowledges there are environment issues related to some vegan food production, but its current popularity is being carried on a wave of more sustainable food production.
      His father, founder of the firm (Plamil takes its name from its original product – Plant Milk), was Arthur Ling, a man who was "vegan before the word was coined" back in 1926 when he saw a fish being hit over the head while on holiday as a child and vowed to himself never to eat flesh again.
      Indeed, Mr Ling senior was one of the founding fathers of what became the Vegan Society.
      But it is one of the most modern inventions, his son believes, which has changed the landscape.
      "What has helped is social media," he explains.
      "Once a certain cohort of people, start to follow a vegan diet generally others think along the same lines.

      "More products become available and its accessibility is also greatly improved.
      "And then you get into a cycle of commercial companies being able to sell more product and then you have a strong economic factor coming in which propels it even further."

      Maria Chiorando, a former Kent journalist and now editor of Plant Based News - a website which attracts some 23 million visitors a month worldwide - agrees that the ease of access to information is fuelling the boom.
      She says: "Social media, and the internet in general, have been key in the growth of veganism in the way they democratise the sharing of information.
      "A key factor is the general public's growing awareness around the devastating impact animal farming has on the planet.
      "The most comprehensive study around the impact of food production - published last year in the journal Science - showed that ditching meat and dairy is the most effective step you can take as an individual to reduce your impact on the planet.

      "As a result, an increasing number of people are adapting their diets, which is leading to an increase in vegan food products and attention around them.
      "Growing awareness around farming practices, the growth of online 'influencers', and interest in the health benefits of a plant-based diet are all factors too - as well as initiatives like Veganuary, which encourages people to try a vegan diet throughout January.”

      But while fast food chains cash in, there's been plenty of criticism over the long-held beliefs that veganism is a healthy option.
      Adds Mr Ling: "There are concerns that in the same way people who have a burger everyday are then surprised their diet is not providing them some nutrients, that may well happen on a vegan junk food diet as well.
      "A number of years ago, people would enter veganism and they would have to go and find out about it.
      "They would have to take a bit of interest in nutrition and trip over a bit of information here and there and therefore they were more informed about nutrition generally.

      There was huge demand for a vegan meat alternative produced by Gnarbecue at the recent Canterbury Food and Drink Festival Picture: Paul Amos

      "I think there is some concern bubbling up when I speak to my generation of vegans is that access to veganism and the marketing of some vegan foods could lead to accusations the vegan diet is not as healthy as it once was or is as equally unhealthy as some of the junk food - not because its vegan, but because people aren’t taking notice of nutrition."

      But as the likes of McDonald's, Burger King and KFC launch vegan products, is there not a clash of conscience over spending money with firms whose fortunes have been made on the back of the mass slaughter of animals?
      Says Mr Ling: "I would be concerned that the commercialisation in the market is chasing the vegan pound and, historically, brands chase it and then spent that profit in other non-vegan ways to support non vegan brands.
      "The argument is we should support these brands and it will encourage them to do more product.
      "It's a double-edged sword and there are a few brands I could name, where people have said they have a fantastic new vegan product and after a couple of years it has strayed back to promoting non-vegan foods."

      While Mr Ling is very much of the 'broad church' vegan philosophy, it is the sometimes militant faction which sits uncomfortable with many, not to mention the recurring joke: How do you know someone is vegan? Don't worry, they'll tell you.

      He adds: "Is veganism a religion? I don't believe it is - but it acts like one sometimes.
      "There are different factions. I personally resist this whole statement that 'I am a vegan' because the definition of veganism is a lifestyle that chooses to avoid.
      "It's segregated into dietary terms, but how far do you go? I personally couldn't say honestly, or of anyone I have ever met, that you completely succeed in it.

      "I believe it's a journey towards an ideal and in this vegan movement you get a lot of people that are starting out with a dietary requirement and others further down the thought process and have changed their lifestyle in accordance with that.
      “They could then be seen on the more extreme end of the scale. But I don't think it negates anyone's contribution to it.
      "Personally, it's the number of vegan meals eaten rather than the number of vegans that are around I celebrate.

      "I welcome every step towards less cruelty to animals and that school of thought."
      Plant Based News' Maria Chiorando adds: "While I can't speak for all vegans, I would certainly embrace anyone who is consciously making positive changes.
      "Also, there are lots of people who go plant-based for health and end up vegan for ethics.
      "Veganism isn't a diet, but a philosophy, which, as per The Vegan Society's definition, is about doing what is 'practicable and possible' in pursuit of this goal. Unfortunately, perfection is impossible.
      "I stopped eating meat around nine years ago, after I adopted a cat. The experience made me appreciate how sentient and unique animals are.
      "With this in mind, when I then read a statistic about how many thousands of animals are slaughtered every second for food, I no longer thought of them as an unquantifiable mass, but as individuals.

      "In this context, the scale of the unnecessary suffering was overwhelming.
      "When I came across information about the dairy and egg industries a little while later, and realised how exploitative and abusive these are, I decided to commit to veganism that day.
      "Society makes an arbitrary distinction between the animals we choose as our companions - like cats and dogs - and those we have decided it is normal to eat.
      "But in reality, there is no difference in their capacity to suffer, or their right to not be abused and exploited.
      "We have no need to eat animals, we can live very healthily eating just plants, and yet in our pursuit of animal foods, we treat living creatures like units of production.
      "When you learn that cows can play fetch if you throw a ball for them, that pigs will spend a long time making their own beds, or that chickens purr when you stroke them, the line we draw between the animals we love and those we use becomes even more absurd."

      https://www.kentonline.co.uk/kent/news/vegan-diet-on-a-roll-214007/