This Crispy Tofu Sandwich Is The Star Of Summer Lunches

From plantbasednews.org

And there are two ways to make it 

Nisha Vora, known for her YouTube channel Rainbow Plant Life, recently shared a video in which she explains how to make a delicious, vegan, crispy tofu sandwich that her boyfriend is obsessed with. She serves up not just one, but two variations of the same base sandwich, and both are packed with flavour, texture, and plant-based brilliance.

Vora, a Harvard grad and former corporate lawyer turned full-time vegan content creator, has built a reputation for her spectacular, foolproof recipes and approachable cooking style. This sandwich showcases exactly that: crispy tofu, thoughtfully chosen toppings, and two very different but equally tempting flavour profiles. And yes, her boyfriend Max joins at the end to declare his winner.

The secret to that golden crunch

                                   This crispy tofu sandwich is about to transform your lunchtime - Media Credit: Rainbow Plant Life

The foundation of both sandwiches is the same: ultra-crispy tofu slices that mimic the savoury bite of fried halloumi. Vora uses extra-firm tofu, cuts it into half-inch slabs, and presses it to prevent breakage during cooking.

To coat the tofu, she adds it to a Ziploc bag with a dry batter of cornstarch, garlic powder, onion powder, salt, and pepper. “Just flip it upside down several times,” she says, showing how evenly the tofu gets coated without a mess.

Instead of a non-stick skillet, Vora cooks the tofu in a carbon steel pan. “It kind of looks like fried halloumi,” she says, flipping a golden slice. She rests each piece on a wire rack between batches to maintain that crisp texture. The result is beautifully browned slabs with no sticking and no oil-soaked sogginess in sight.

Sandwich #1: Pesto slaw with heirloom tomatoes

YouTube/Rainbow Plant LifeVora cooks the seasoned tofu in a carbon steel pan and likens it to fried halloumi

The first variation is a summer-ready sandwich with a punchy homemade pistachio pesto and a crunchy cabbage slaw.

To make the pesto, Vora swaps classic pine nuts for roasted pistachios and uses nutritional yeast in place of Parmesan. She also adds lemon juice and salt. “That is so good, oh wow,” she says after tasting the finished sauce. “Pistachio pesto, just as good as the classic. And we didn’t have to toast the pine nuts in a frying pan.”

To balance the richness, she whips up a vinaigrette-style slaw with red cabbage, which she slices really thinly, shredded carrot, and jalapeño. No heavy mayo here – just lemon juice, vinegar, mustard, and olive oil.

Assembling the sandwich involves a toasted ciabatta roll layered with pesto, lettuce, crispy tofu, heirloom tomato slices, avocado, and slaw. Optional basil leaves round it out. It’s a tower of texture and freshness.

Sandwich #2: Gochujang mayo for a weeknight win

The second version takes a faster route with a three-ingredient spread made of vegan mayo, gochujang, and lime juice. “It’s salty, it’s spicy, it’s tangy, it’s umami, it’s sweet,” Vora says. “And it goes so far in adding so much flavour.”

The toppings stay minimal for ease: avocado, cucumber slabs, carrot ribbons, and a few cilantro leaves. It’s ideal for a quick weeknight meal once the tofu is prepped. “This one looks easier to eat,” she jokes before promptly getting gochujang all over her face.

Pesto is the besto

So, which one wins?

Max joins Vora at the end of the video to weigh in. While he praises both, he admits that although he’d likely make the gochujang version himself for ease, “The one that I like more is the pesto.”

Vora grins. “The pesto is the besto.”

Both sandwiches are linked in the video description, and viewers are encouraged to try them both. Whether you go bold with gochujang or fresh with pesto, you’re in for a sandwich that satisfies – even the Max in your life.

Watch both version of the sandwich come to life on Nisha Vora’s YouTube channel.

https://plantbasednews.org/lifestyle/food/crispy-tofu-sandwich-star-of-summer-lunches/

"My digestion was a mess until I tried these 7 plant-based fixes"

From vegoutmag.com

By Jordan Cooper

What I thought was “just normal bloating” turned out to be totally fixable 

I used to think “gut health” was just another wellness buzzword—like oil pulling or infrared saunas—until mine broke up with me.

Picture this: me, post-taco night, curled up in bed like a sad burrito. Bloating, cramps, mystery gurgles that sounded like a haunted kettle.

And no, before you ask, it wasn’t dairy—I’d been vegan for two years already.

But I was still relying on processed plant-based everything, scarfing down fake meats and freezer meals while wondering why my stomach hated me.

Eventually, I got sick of feeling sick. So I did what any millennial would do: fell down a fiber-forward rabbit hole on Reddit, consulted a registered dietitian, and started experimenting—with my plate, not just probiotics.

Spoiler: it worked. And now, my gut and I are finally on speaking terms again.

Here are the seven plant-based tweaks that helped me go from digestive drama to digestive zen—plus the science to back them up.

1. I broke up with beige carbs and added more colour to my plate

Turns out, my “rice, vegan nugget, and ketchup” dinners weren’t doing my gut any favours.

Diets low in fibre and diversity can reduce the number and variety of microbes in your digestive system, which affects everything from immunity to mood. According to a 2022 study in Nature Reviews Gastroenterology & Hepatology, dietary diversity—especially of plant-based foods—is strongly linked to better gut health and lower inflammation markers.

Once I swapped out processed carbs for a rainbow of real foods (think purple cabbage slaw, roasted sweet potatoes, and sautéed kale with garlic), I noticed something wild: I didn’t feel bloated after meals anymore. My energy was more stable. And the, ahem, bathroom situation? Predictable in the best way.

2. I learned that “fibre” isn’t just one thing—and I needed both kinds

Raise your hand if you thought fibre was just for old people or cereal commercials.

Yeah, same.

But not all fibre is created equal. Soluble fibre (found in oats, chia seeds, and apples) helps absorb water and slow digestion. Insoluble fibre (in things like leafy greens, cauliflower, and whole grains) bulks things up and keeps things moving.

Before, I was overdoing the insoluble kind—raw salads all day, every day—and wondering why my gut felt like a lawn mower. Once I added more soluble fibre (hellooo, soaked chia pudding and oat bran smoothies), digestion felt gentler, smoother, and less like a surprise party in my lower abdomen.

3. I ditched fizzy drinks (yes, even kombucha)

Okay, this one hurt.

I love a good bubbly sip. Give me LaCroix, kombucha, sparkling cider—I’m there. But during my gut reset phase, I realized my beloved fizzy drinks were making things worse.

Carbonation can introduce extra air into your digestive tract, leading to bloating and discomfort, especially if your gut’s already sensitive.

When I cut out the bubbles (temporarily), my stomach thanked me. These days, I still drink kombucha—but in smaller amounts, after food, and never on an empty stomach.

4. I swapped protein bars for fermented foods

Here’s the kicker: I used to eat vegan protein bars every day. Sometimes two. I was convinced I needed the 20 grams of protein, but I ignored the fact that my gut felt like it was filing a complaint every time.

Those bars often had sugar alcohols, gums, and isolated proteins that didn’t sit well with me. I made the switch to whole-food proteins like lentils, edamame, and tofu—and added fermented foods like tempeh, kimchi, and miso to the mix.

According to research from the journal Nutrition, fermented plant-based foods increase gut microbial diversity and can improve digestion, immune function, and even skin health.

I didn’t expect much, but the shift was legit. My stomach calmed down, and I actually craved my grain bowls again.

5. I started drinking a gut-friendly tonic every morning

Forget fancy powders or $18 wellness shots. My morning routine now includes one humble glass of warm water with lemon, a splash of apple cider vinegar, and a dash of ginger.

I first heard about this combo from a dietitian on TikTok, then saw it backed up by gut health experts who noted its benefits for stimulating digestion, balancing stomach acid, and easing bloating. According to research, apple cider vinegar can help slow gastric emptying and stabilize post-meal blood sugar—two big wins for digestion.

Within a week, I noticed less post-breakfast bloat and more regularity. The ginger helped settle my stomach, and the whole ritual gave my gut a gentle nudge to wake up.

Plus, it feels like a small act of self-care before I dive into the day—which, for someone who used to go from bed to bagel with zero in-between, is kind of a big deal.

6. I made friends with bitter greens (and my liver thanked me)

Before this journey, I avoided bitter foods like the plague.

Arugula? Too peppery. Dandelion greens? Taste like yard.

But then I learned that bitter foods stimulate bile production, which helps break down fats and support liver detox—a key part of digestion.

I started adding a handful of bitter greens to my lunch salads or sautéing them with garlic and lemon as a side. Not only did they grow on me (especially tossed with tahini), but they genuinely helped with post-meal bloat and sluggishness.

Also, fun fact: they’re great for skin health, too.

7. I stopped skipping meals—and created a rhythm my gut could trust

Okay, so this one isn’t about a specific food—and it’s not technically plant-based—but it turned out to be one of the most important changes I made.

I used to be a “snack-all-day, eat-late-dinner” kind of person. Sometimes I skipped breakfast, then overcompensated with a heavy dinner at 9pm. Not ideal.

Your gut thrives on rhythm. The migrating motor complex (MMC), which helps sweep waste through your system between meals, operates best when you give your digestive system predictable windows of rest.

Now, I aim for consistent meals spaced out by 3–4 hours, with minimal grazing in between. I eat dinner earlier when I can. And I drink most of my fluids outside mealtimes so I don’t dilute digestive enzymes.

It’s not rigid. But it is respectful to my gut’s natural rhythm—and the difference it’s made is major.

The upshot? Your gut is talking—listen to it

If there’s one thing I’ve learned from this wild, winding journey to digestive peace, it’s that your body will tell you what’s not working. You just have to be willing to listen—and experiment with kindness.

None of these changes happened overnight. I tried things. Some worked, some didn’t. But now, I’ve got a gut that functions like a dream, and meals feel energizing instead of anxiety-inducing.

Also, let’s be real: a happy gut doesn’t just mean fewer bathroom woes. It’s linked to your mood, your skin, your immune system—even your sleep.

So if your digestion’s a mess? Start simple. Add some colour. Chew slowly. Maybe flirt with fermented foods.

Your gut will get the message.

And yes, I still eat vegan junk food now and then—just not every day. Balance, friends.

https://vegoutmag.com/food-and-drink/r-my-digestion-was-a-mess-until-i-tried-these-7-plant-based-fixes/

O2 Arena Goes Vegan for Billie Eilish’s London Concerts

From vegconomist.com 

© Billie Eilish

Pop star Billie Eilish introduced a vegan-only food policy during her six-night residency at London’s O2 Arena this month, marking the venue’s first-ever event free from animal products. As part of her “Hit Me Hard and Soft” tour, Eilish required all food vendors at the venue to offer exclusively plant-based options. This policy led to the complete removal of animal products from the arena for the duration of the shows.

Ongoing commitment to the planet

Alongside the vegan food policy, the O2 Arena also hosted an Eco Village to promote awareness of climate change, with a short film narrated by Eilish before each performance. The film focuses on the environmental efforts behind the tour, including the use of plant-based meals for the crew and sustainably produced merchandise.

These initiatives are part of Eilish’s ongoing commitment to environmental causes. Eilish has long been vocal about her animal rights stance, having been raised as a vegetarian and advocating for veganism.

© Billie Eilish

Plant-powered menu

The food offerings included a variety of plant-based dishes such as chipotle tacos, peri-peri halloumi wraps, pizzas, and pancakes, along with a corn naan. The move sparked mixed reactions among attendees, with many fans expressing enthusiasm and praise for Eilish’s commitment to plant-based advocacy. However, others voiced disappointment over the lack of traditional food options.

One concertgoer told Daily Mail that many fans were unimpressed with the limited vegan choices, remarking that the announcement of Eilish’s influence on the food offerings led to “eye rolls and groans.”

Despite the divided reception to the food offerings, the shows themselves received positive feedback. Eilish performed a selection of her hits, including “Ocean Eyes,” “No Time to Die,” and “What Was I Made For?” The performances, paired with the environmental focus, made the event stand out for both fans of the music and those invested in sustainability.

https://vegconomist.com/fairs-events/o2-arena-goes-vegan-billie-eilishs-london-concerts/

Think it’s vegan? 7 restaurant tricks that might say otherwise

From vegoutmag.com

By Maya Flores

Even the most plant-forward menus can hide surprising animal ingredients—here’s what to watch for before you take that first bite 

It was the “plant-based” pizza that got me.

House-made crust. Roasted veggies. Cashew ricotta. And then, just before it left the kitchen—brushed with a garlic-butter glaze “for shine.”

I didn’t realize until halfway through the slice.

That buttery sheen? Real dairy.

It was one of those moments where you stare at your fork, wondering how many bites were “accidentally” not vegan—and how often it’s happened without you noticing.

If you’ve been eating vegan for a while, you’ve probably had one of these moments. A surprise ingredient. A detail no one thought to mention. A well-meaning chef who assumed a little bit of cheese wouldn’t count.

Most of the time, it’s not malicious. But it is common.

So whether you’re brand new to eating plant-based or just want to level up your order-savvy, here are some of the most common ways restaurants unintentionally (or quietly) serve non-vegan food—and what to do about it.

1. Broths and stocks that sound “vegetable-adjacent”

Let’s talk soup. Or risotto. Or that comforting bowl of pho.

What sounds veggie-forward on the menu—miso soup, mushroom ramen, wild rice pilaf—isn’t always plant-based behind the scenes.

Why? Because the base might be chicken stock, beef broth, or a seafood blend.

I once ordered a lentil stew from a farm-to-table spot that swore up and down it was vegan. It wasn’t until I asked a third time that the server checked—and came back to say, “Oh! The kitchen uses veal demi-glace in the broth, is that okay?”

Not exactly.

What to do:
Always ask what the base of a dish is made with—especially for soups, sauces, and rice dishes. “Is the broth 100% vegetable-based, no meat or seafood ingredients at all?” is a good way to phrase it without sounding accusatory.

2. “Vegetarian” cheese that’s not actually animal-free

Cheese is tricky—not just for your stomach, but for your ethics.

A lot of cheeses (especially imported ones) are made with animal-derived rennet, which comes from the stomach lining of calves. That means even if it’s technically vegetarian, it’s not vegan—or cruelty-free.

Some popular offenders? Parmesan, Pecorino Romano, Gruyère, and traditional feta. Unless it says “microbial rennet” or “vegan cheese,” you can’t assume.

What to do:
If you're at a restaurant offering “plant-based” or “vegan” items with cheese, double-check the source. Ask: “Is the cheese made with non-dairy ingredients or plant-based enzymes?”

If they don’t know, you can always skip the cheese and zhuzh things up with a drizzle of olive oil, avocado, or a side of roasted nuts.

3. Sugar-coated surprises in sauces and glazes

Sweet chili sauce, teriyaki glaze, hoisin, BBQ drizzle—they sound harmless, but many of them hide animal ingredients in plain sight.

Some sauces include honey, fish sauce, or even anchovy paste as flavour enhancers. Others are made with bone-char filtered sugar, which isn’t vegan depending on your standards.

I’ve had “vegan” stir-fries that weren’t technically vegan because the soy glaze had oyster sauce. I’ve also seen agave-based drinks topped with honey foam. Details matter.

What to do:
Ask about house-made sauces and glazes—especially the sweet-savoury ones. A simple, “Does the sauce contain any fish, honey, or dairy?” is usually enough to flag potential issues. Bonus points if you ask before the kitchen’s in full dinner rush mode.

4. Bread and baked goods with hidden eggs or dairy

The bread basket is a sneaky zone. That rustic sourdough or olive-studded focaccia might be made with butter or brushed with egg wash for colour. And don’t get me started on biscuits, cornbread, or naan.

Even “vegan” muffins or cookies can be made with butter replacements that aren’t actually dairy-free (like margarine containing whey).

What to do:
When in doubt, ask: “Is the bread 100% dairy- and egg-free?” For desserts or baked treats, follow up with: “Is it made with plant-based butter or oil, not margarine or ghee?” A good pastry chef will know exactly what’s in their recipe.

5. Fried foods cooked in animal fat or shared oil

Fries, falafel, tofu bites—they seem safe, right? But here’s the catch: if they’re fried in the same oil as chicken tenders or fish sticks, you’re getting the flavour and the fat of whatever came before.

Some spots even use beef tallow or lard to fry things like hash browns or doughnuts.

What to do:
Ask two things:

1. “What type of oil do you fry in?”

2. “Is it a dedicated fryer, or shared with meat and dairy?”

If you’re not too strict, shared oil might not bother you. But it’s always good to know what you’re working with.

6. “Veggie” burgers that are actually made with egg or dairy

Not all veggie burgers are vegan.

Some brands bind their patties with egg, milk powder, or whey protein. Even house-made versions can include cheese or mayo in the mix—or slather it on top without mentioning it.

I once bit into a black bean burger that came with melted cheddar inside the patty. Surprise!

What to do:
Ask how the patty is made and if any animal ingredients are used in the mix or toppings. A good server will either know or happily check with the kitchen.

Better yet, support restaurants that clearly label their plant-based options with full transparency—ingredient lists, prep methods, the works.

7. The “one drop won’t hurt” mentality

This isn’t an ingredient—it’s a mindset.

Sometimes the kitchen or staff assumes a tiny bit of dairy, honey, or meat broth is fine if the rest of the dish is “basically vegan.” This usually comes from a place of habit or misunderstanding, not malice.

But if you’re committed to eating fully plant-based, those tiny bits matter.

What to do:
Lead with kindness but clarity. “I eat vegan for personal reasons, so I just want to make sure there’s no meat, dairy, eggs, or honey in this dish—do you mind checking?”

That tone goes a long way. Most people will appreciate your thoughtfulness—and your tip.

Why this matters

At its core, eating plant-based is about more than just swapping steak for seitan.

It’s about aligning our choices with values—compassion, sustainability, health. And while a stray drop of butter or trace of honey isn’t going to undo your impact, knowing what’s in your food empowers you to stay intentional.

Plus, asking the right questions helps educate restaurants. It nudges the food world toward clearer labels, more transparent sourcing, and better options for everyone.

A few quick tips to level up your restaurant game

If all of this feels like a lot to remember while you’re just trying to enjoy a meal out, don’t worry—I’ve got you. With a little prep and a few go-to questions in your back pocket, eating vegan at restaurants gets way easier.

Here are some simple tips I’ve learned (sometimes the hard way) that can help smooth out the process:

• Call ahead. Especially for small, family-run or fine-dining restaurants. A quick call can give the kitchen time to offer a plant-based workaround.

• Use vegan-friendly apps. Apps like HappyCow, Vanilla Bean, or abillion crowdsource helpful insights from other plant-based diners.

• Check the “allergy” menu. Many restaurants have one even if they don’t show it up front. These often list hidden ingredients in sauces, breads, and beyond.

• Ask for “build-your-own” options. Custom bowls, salads, or tacos let you choose your base, toppings, and sauces—easier to control and clarify.

• Don’t stress the slip-ups. If you find out later that something wasn’t vegan, give yourself grace. Learning is part of the process.

Final words

The truth is, navigating a non-vegan world while trying to eat compassionately isn’t always straightforward. But it is possible—with curiosity, a few smart questions, and a little practice.

Restaurants are catching up. Menus are evolving. And every time you ask for a dairy-free dressing or a plant-based broth, you’re helping raise the bar.

Not just for yourself—but for every future diner who’s hungry for something better.

https://vegoutmag.com/food-and-drink/r-think-its-vegan-7-restaurant-tricks-that-might-say-otherwise/

Could Eating Less Meat Become a National Movement in Spain?

From vegnews.com

In a swift wave across Spanish municipalities, Alcorcón’s City Council has become the third city in just eight weeks—after El Masnou and Parla—to formally endorse the international Plant Based Treaty. As of its plenary session on July 16, Alcorcón joins a growing roster of 42 cities worldwide, including Amsterdam, Edinburgh, and Belfast, in supporting the global initiative.

This decision, touted by the city as a preventive measure against cardiovascular disease, highlights the sobering reality that diet remains Spain’s leading health threat. Its strategy seeks to tackle both public health and environmental stewardship in one fell swoop.

Alcorcón’s statement at the council meeting pulled no punches: “The current diet, rich in animal protein and processed foods, combined with a more sedentary lifestyle, is causing an increase in obesity, overweight, and associated chronic diseases that diminish the health of the population and increase healthcare costs,” the statement reads.

“We are experiencing a climate emergency that requires rapid, strong, and sustained reductions in greenhouse gases, and that means addressing emissions from our food system. If we were to shut down all fossil‑fuelled engines, emissions from our food system would increase global temperatures by more than 1.5 degrees Celsius,” the statement says. 

Global data backs up their urgency. Food production generates roughly 29 percent of all human greenhouse‑gas emissions, with over half originating from meat and dairy production. Meanwhile, research shows that alternative dietary patterns—vegan, vegetarian, flexitarian—could slash emissions, land use, and water pollution by up to 75 percent.

Spanish households have already been adjusting: from 2006 to 2023, a modest uptick in adherence to Mediterranean‑style diets was accompanied by reduced consumption of red meat, fish, dairy, and fats, corresponding to measurable drops in dietary emissions.

Getty

A measured, multi‑faceted strategy

Alcorcón’s endorsement isn’t purely symbolic. Its commitment includes an array of policy proposals: promoting healthy diets grounded in scientific insight; elevating the role of small farmers; supporting ecologically diverse community gardening; launching public awareness campaigns touting the environmental, health, and animal‑welfare benefits of plant‑based diets; reducing animal‑product consumption through education; expanding veggie sureties in public and private institutions; piloting vegetarian and vegan options in municipal dining halls; urging caterers to diversify their menus; hosting a Healthy Pottery Pot Contest and instituting “Vegetable Wednesday”; advocating for industry-level engagement with both the Edinburgh Climate Pact and the Plant Based Treaty; encouraging sister cities and regional governments to follow Spain’s lead; halting land‑use changes (including deforestation) for livestock; and forwarding the motion to national and regional ministries.

Unsplash

Councillor Eduardo Olano framed the shift: “The challenge of the food transition is ethical; it’s about putting values into action, empathy, love, and building the best possible future […] Food is something personal, with deep emotional and cultural roots. Let’s talk about what we need to develop healthily with calm, consideration, and respect. But let’s talk without hype, listening to scientific evidence, without conflicts of interest. Alcorcón and the world deserve it.” 

Catalysts and champions

Enric Noguera, campaigner for the Plant Based Treaty in Spain, underscored the urgency: “Our recent floods, heat waves, and droughts show that the climate emergency is here and getting worse […] The political class should implement policies that can protect the population and facilitate a transition to a healthy and sustainable food system. That is why we applaud Alcorcón’s decision to support calls for a Plant Based Treaty and implement measures that promote healthy plant‑based food.” 

Juan Bautizta | Studio Mexico

The Treaty’s global movement has been building since its launch in August 2021. It now counts over 40 cities, nearly 250,000 individual supporters, five Nobel laureates, IPCC scientists, and more than 4,000 organizations—including high-profile endorsers like Heura, the Jane Goodall Institute, and national nutrition and public-health associations.

Among celebrity backers, Paul, Mary, and Stella McCartney issued a joint statement: “We believe in justice for animals, the environment and people. That’s why we support the Plant Based Treaty and urge individuals and governments to sign it.” Their endorsement underscores a cultural momentum toward plant‑centred diets—and the social cachet that comes with it.

Why Spanish cities are leading the charge

Spain’s surge of municipal endorsements isn’t happenstance. In just eight weeks, El Masnou became the second and Parla the first city in Spain to offer formal support. That rapid momentum reflects both local climate stressors and deepening public awareness: a 2023 public health study found rising vegetable and grain intake among Spaniards, as red meat, fish, dairy, and fats declined.

European and global contexts echo similar motivations. Flexible, predominantly plant‑based diets have been shown to dramatically reduce agricultural emissions and health costs; one study calculated a potential 43 percent decline in carbon‑mitigation expenses by 2050. Meanwhile, cities from Edinburgh (the first European capital to sign) to Nijmegen (Ireland’s second) have begun banning meat advertising and integrating plant‑based strategies into formal climate plans.

National governments are also stepping up. Denmark’s €170 million ($197.7 million USD) action plan launched in October 2023 included support for novel plant‑based foods, chef training, and grants—all part of a careful, carrot‑not‑stick approach. Its strategy even aims to reduce livestock emissions and convert farmland back into natural ecosystems.

The science is unequivocal: animal agriculture produces more emissions per calorie than most plant foods. The UN estimates that agrifood systems accounted for 37 percent of global greenhouse gas emissions in 2020, with projections on track for dramatic rises by 2050. Expert consensus holds that to meet Paris Agreement goals, dietary transformation is indispensable.

What comes next

Alcorcón will now monitor its public-catering reforms, community‑garden programs, and awareness initiatives—following the blueprint laid out by El Masnou and Parla. If successful, this municipal-level strategy could scale across Spain, forging a national push toward plant‑based norms.

But the city doesn’t stand alone. It communicates this motion to regional and national institutions—in Madrid and beyond—urging aligned agricultural, environmental, and social policy. The hope is that municipal influence will drive systemic reform at higher levels.

With its tradition of the Mediterranean diet—and a growing awareness of climate-linked dietary risk—Spain finds itself at a cultural turning point. Cities like Alcorcón are acknowledging that the future of food is not just a matter of preference, but of policy, ethics, and survival.

As Eduardo Olano warned, this must be a respect‑driven conversation: “Let’s talk without hype, listening to scientific evidence, without conflicts of interest.” In doing so, Alcorcón hopes to model a path that melds tradition, science, and social responsibility.

https://vegnews.com/spain-cities-plant-based-treaty