New animal justice movement Animal Rebellion launched at this year’s Official Animal Rights March on Saturday, August 17th by announcing its plans to occupy Smithfield Market this October. Smithfield is London’s oldest and largest meat distribution market.
“We know that our current food system is unsustainable and destroying the planet. We also believe it is immoral, based as it is on the unjust treatment of animals – sentient beings who deserve life. We expect people to be angry that we are challenging their comfortable and ‘normal’ way of life around what they eat. But unfortunately, drastic times call for drastic measures if we are to have any hope of limiting the ravages of climate change,” says Alex Lockwood, the spokesperson for Animal Rebellion and academic author of The Pig in Thin Air.
“We’re sorry in advance for the disruption this causes.”
Animal Rebellion took to the streets last month, in partnership with Surge, organizers of The Official Animal Rights March, and shut down Trafalgar Square. This served as a dry run for their occupation of Smithfield Market and its meat provision to London’s restaurant trade.
Animal Rebellion is mobilizing over 10,000 animal justice and environmental activists to take to the streets in central London for the two-week October action that includes overnight blockades of the market.
Inspired by Extinction Rebellion’s success and working alongside XR local and national groups, Animal Rebellion is a movement founded to place animal justice at the center of calls to counter the climate crisis. Animal Rebellion believes targeting sites of animal exploitation and meat production to be an urgent next step in the fight to tackle the climate and ecological emergency.
Dan Kidby, coordinator and spokesperson for Animal Rebellion, said: “Animal Rebellion’s message to the public, policy-makers, and the future Citizen’s Assembly is that we need to urgently end the industries of animal farming and fishing, and transition to a plant-based food system in order to avert climate breakdown, mass extinction and ensure justice for farmed animals.”
Animal Rebellion joins Extinction Rebellion’s call for the government to bring about systemic social change, and to engage civil resistance to communicate the urgency of ending the animal agriculture and fishing industries, and of transitioning to a plant-based food system to reduce greenhouse emissions to net-zero by 2025.
“This is such an important development for animals and our planet. Seeing Animal Rebellion advocate for animals in this way, and coming together with Extinction Rebellion, is inspiring and just shows how things are moving in the right direction,” says Peter Egan, the prominent advocate for animals and actor in Downton Abbey, Unforgotten, Hold the Sunset, and A Perfect Spy.
“Too many people still believe that animals are happy to end up on our plates, and are unaware of the incredible suffering that takes place in the meat, dairy and fishing industries. It is right that people are taking part in mass protests to bring these issues to light, and the links with the climate emergency just make this even more urgent. People are not willing to sit by and watch the crisis unfold. It’s time for our government to take climate and animal protection seriously.”
Animal Rebellion expects resistance to their planned October blockade of Smithfield’s but is committed to nonviolent civil disobedience, using techniques drawn from the Civil Rights Movement, the Suffragettes, and Extinction Rebellion, as a way to bring about necessary change.
Roger Hallam, the co-founder of Extinction Rebellion, said: “October is the next big rebellion against the British government for the criminal inactivity on the climate emergency and ecological collapse.”
www.animalrebellion.org Join the October Rebellion
Ed Winters (also known as Earthling Ed), the co-founder of Surge, said:
“It fills me with so much hope and optimism about what we are going to achieve in October, which will be an incredibly historic moment of societal and systemic change of people coming together from different groups.”
which will be an incredibly historic moment of societal and systemic change of people coming
together from different groups.”
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Veggie Mijas POC Event
By: Destiny DeJesus, Veggie Mijas Dallas Chapter Organizer @eatyodestiny
Everyone has a different role in the revolution. Whether you’re on the frontlines at protests or you’re home signing petitions, it’s important to be doing something!
Since April 2019, the Veggie Mijas Dallas Chapter has been hosting events and creating safe spaces for people of color to gather and talk about issues affecting the community.
On Saturday, June 27th, the chapter will host a family-friendly event for people of color to gather over vegan snacks and create protest signs. Going out and protesting is not accessible for everyone, so participants will have the chance to create signs with numbers to call, links to petitions etc. to display outside their homes or in their car windows. This event is in collaboration with a local collective called Lucha Dallas which is dedicated to uplifting and empowering the BIPOC (Black Indigenous People of Color) community in the DFW area.
If you are a person of color and are interested in attending this event, RSVP on Eventbrite.
* Veggie Mijas is a collective of people of color passionate about spreading awareness of the lack of resources we have to healthier options in the hood, animal liberation and environmental justice. The collective has over 10 chapters in several major cities including: New York, Chicago, and Los Angeles, and we are continuing to grow. Each chapter hosts veg-friendly events in their neighborhoods promoting the mission of making veganism inclusive, affordable and accessible. For more information or to join the Dallas chapter, visit www.veggiemijas.com and click “Join the Collective”.
WHY ARE VEGGIE MIJAS EVENTS FOR POC ONLY?
Veggie Mijas believes it is important to have PoC only spaces where we feel completely safe and talk about resources for our own communities. Given the history of white supremacy, folks of color have always made spaces where we can feel completely free and not have to navigate white supremacists/ white-dominant spaces. We are not here to cater to hurt feelings, but only to empower POC. True allies will understand this and share Veggie Mijas as a resource with PoC folks that want to know how they can have a plant-based lifestyle. It’s time to center Black and Brown folks in the food revolution.
Natural, Organic Products No Longer Have to Cost an Entire Paycheck
Makeena rewards consumers with cash back for shopping their favorite “brands for good”
Consumers are making more thoughtful, environmentally-friendly purchases than ever before. According to the The Natural Foods Merchandiser 2020 Natural Retail Market Overview Survey, overall natural retail sales hit $166 billion in 2019, and U.S. sales of organic goods surpassed $55 billion last year according to the Organic Trade Association. The NYU Stern Center for Sustainable Business also found in an analysis of consumer spending habits for 2020 that sustainability-marketed products are responsible for more than half of the growth in consumer-packaged goods (CPGs) from 2015 to 2019. Smart consumers earned a percentage of that spending back through the Makeena app. Makeena is the only B-Certified rewards app that incentivizes consumers with cash and freebies for purchasing healthy and eco-friendly products that are better for them and the planet.
Makeena is easy for consumers to use. Simply download the app, scan the barcodes of eligible purchased items, snap a photo of the sales receipt within seven days of purchase and submit. After review, purchases are rewarded with either points or cash back. Each brand offers different points and rewards including offers for free product and swag, in return for purchases or other activities like social media posts, testimonials, answering surveys, submitting photos of store displays and more. Once an account balance reaches $20 it can be cashed out through PayPal or Venmo.
Beyond rewards offered by particular brands, Makeena also rewards shoppers for making better purchases with limited time special offers for savings on certain products. For example, users can visit the “Redeem” section of the Makeena app to discover savings on various organic items that get switched out every week, for example, pineapple, shampoo, eyeliner, and toilet paper. Special offers can be added to a shopping list and once a matching item is purchased and a receipt is entered, cash is earned.
There are over 90 partner brands that are part of the Makeena community with more being added all the time. Brands benefit from working with Makeena by encouraging repeat purchases and receiving unparalleled real-time insights into consumer buying habits.
“Makeena was created as a way to bring together consumers and brands focused on “better” in a manner that is beneficial to both,” said Karen Frame, CEO of Makeena. “My personal interest in healthy eating and buying products that are better for you and the planet, paired with my background in grocery technology enabled me to develop this unique platform. I am excited to be able to use it as a tool to help more people make purchases that can help them and the planet and get rewarded for their choices.”
For more information, please visit www.makeena.com. Makeena is available for free for Apple and Android devices and can be downloaded from the app stores.
Bestselling Author, Dr. T. Colin Campbell Releases New Book The Future of Nutrition
With the continued goal of increasing awareness of the science-based benefits of a whole food, plant-based lifestyle, T. Colin Campbell, PhD, a pioneer in the field of nutrition with six decades of research experience, releases The Future of Nutrition. In his third book, Dr. Campbell takes a deep look into the history of disease care, the current state of the nutrition industry, and how decades of nutrition research challenge scientific dogma. The book is available to preorder here.
“I am humbled to share my most recent findings in The Future of Nutrition,” said Dr. Campbell. “My primary interest is furthering an understanding of nutrition as a science for the entire population, both among citizens and governmental authorities.
In this book, we address major societal problems like environmental issues and health care costs and their many manifestations. We review the science behind a whole food, plant-based lifestyle by focusing on health care over disease care.”
Dr. Campbell’s first book, The China Study, looked at the exhaustive evidence for the whole food, plant-based diet as the optimal way to eat. His bestselling follow-up, Whole, reviewed the widespread scientific emphasis on reductionism that has kept the focus on the discrete behaviors of individual vitamins and nutrients in the foods we eat, rather than the diet’s synergistic effects on health. His newest book, The Future of Nutrition: An Insider’s Look at the Science, Why We Keep Getting It Wrong, and How to Start Getting It Right, takes on the institution of nutrition itself, and how we, as a society, have gotten locked into focusing on disease care over health care. The Future of Nutrition was written in collaboration with Dr. Campbell’s grandson, Nelson Disla, who seeks to continue his grandfather’s legacy.
The Future of Nutrition, continued Continued Campbell, “We can no longer deny it—the health of our society is in critical condition and has been for quite some time. Public and professional understanding of nutrition is also in critical condition. The industry is about treating illnesses after they happen. If we take a more proactive approach through the science of nutrition, we can ensure the future of nutrition is different than its past, and we can work to heal our society and our environment.”
About Dr. T. Colin Campbell
For more than 40 years, T. Colin Campbell, PhD, has been at the forefront of nutrition research. His legacy, The China Study, is the most comprehensive study of health and nutrition ever conducted.
He is the Founder of the T. Colin Campbell Center for Nutrition Studies, an international non-profit organization dedicated to educating people on the benefits of a whole food, plant-based lifestyle.
Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has received more than 70 grant years of peer-reviewed research funding and authored more than 300 research studies. The China Study was the culmination of a 20-year
partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine. For more information visit
https://www.benbellabooks.com/shop/the-future-of-nutrition/.
Wildway Dark Chocolate Strawberry Grain-Free Granola Is Back
The winter/spring seasonal flavor will again be sold online and at HEBs across Texas
Following a successful debut year, Wildway, a natural food company based in San Antonio, has brought fan-favorite and limited-edition Dark Chocolate Strawberry grain-free granola back for the winter/spring season. Available for purchase on the company’s website and rolling out at HEBs across Texas, Dark Chocolate Strawberry will have 10% of all sales donated to the Texas Parks and Wildlife Foundation to aid in conservation efforts surrounding wildlife, habitat, and natural resources.
“Last year was our first year of seasonal SKUs with HEB. Not only did the move allow us to build upon our relationship with them, but it was a revolutionary precedent for center-store brands like ourselves. The produce section is typically the only area we see seasonality, so it was exciting to pioneer a new wave of what packaged food can bring to consumers,” said Wildway Co-Founder and CEO Kelli Koehler.
Made with 100% real-food ingredients, like all products in Wildway’s portfolio, Dark Chocolate Strawberry contains dates, walnuts, sunflower seeds, pumpkin seeds, cashews, pecans, strawberries, cacao powder, sea salt, and vanilla. Additionally, the product contains no added sugars, no oils, no extracts or flavorings, is non-GMO sourced, grain-free, certified gluten-free, plant-based, and vegan.
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About WildwayBorn from the idea that every day should be an adventure, Wildway was founded in 2014 and produces a new generation of better-for-you Grain-free Granolas, Hot Cereals, and Fruit & Nut Snack Mixes made with 100% real-food ingredients– straight from nature itself– and nothing more. For more information, visit www.wildwayoflife.com.
Barvecue Breaks Ground on the World’s Largest Plant-based Smokehouse
The 10,000 square foot production facility will be called the Carolina Smokehouse
Cornelius, North Carolina, March 15, 2021 – Barvecue, producers of wood-smoked, plant-based barbecue, makes history by breaking ground on the world’s largest plant-based smokehouse. The 10,000 square foot production facility, to be called the Carolina Smokehouse, is scheduled to open in July of 2021. It will have an initial capacity to make 800,000 pounds per year of Barvecue’s Pulled BVQ (with original sauce), Chopped BVQ (same as pulled, but gluten-free) and Naked versions of both (lightly seasoned, no sauce).
According to Future Marketing Insights (FMI), the global plant-based pork market is projected to rise at an exceptional CAGR of 24.0% between 2020 and 2030, and barbecue is an important segment of this market. “As the plant-based meat market surges, so, too, does the demand for our wood-smoked, plant-based Barvecue. As we grow to keep up with demand for Barvecue products, we decided that it was time to expand production and lead the way in the plant-based barbecue market,” says Founder & CEO, Lee Cooper.
State-Of-The-Art Facility
Located at 10442-A Bailey Rd, Cornelius, N.C. 28031, the state-of-the-art smokehouse is expected to employ 15 team members within the first year. It will be built to GMP and SQF food safety standards and based on the master plan by Food Plant Engineering. Siddhi Ops is providing instrumental equipment and operations consulting and the North Carolina Food Innovation Lab is providing technical and food safety support.
Barvecue’s current facility, located at 10308 Bailey Rd #427, Cornelius, NC 28031 and within walking distance of the new facility, will become the brand’s Innovation Center when the Carolina Smokehouse opens.
Barvecue, For Everyone!
Barvecue made headlines last year when the company secured $2M from mission-based venture capital firms. This month the company will complete an additional $1M capital raise from current investors. Barvecue’s Non-GMO Project Verified, Certified Plant Based barbecue products are available for retail and foodservice.
“Our goal is to make delicious Barvecue, for everyone. We are excited to break ground on the world’s largest plant-based smokehouse so that we can soon do exactly that,” affirms Lee.
About Barvecue®
Barvecue, producers of wood-smoked, plant-based barbecue which emulates the taste and mouthfeel of its traditional meat counterpart, is a mission driven company based in Cornelius, NC. Established in 2017 and led by Lee Cooper (CEO) along with Founding Partners Zack Werner (COO) and Jeni Cooper (Creative Director), Barvecue seeks to create the best tasting plant-based barbecue on the market; build a company that cares about people, animals and the planet; and connect with people while sharing the brand with the world. Barvecue, for everyone! www.barvecue.com @barvecue
Van Leeuwen Ice Cream Empire Expands/ 1st TX Store Opens
The Scoop Shop’s Houston Grand-Opening Includes New Local Flavor, $1 Scoops and Mural Partnership with Donkeeboy
Van Leeuwen Ice Cream, the nationally recognized brand known for its made-from-scratch dairy and vegan ice creams, has announced today the official opening of its first-ever Texas store in Houston’s luxury shopping center, Rice Village. As the first of three Houston openings slated for summer 2021, Van Leeuwen Rice Village will celebrate its official grand opening at 2565 Amherst St. on May 8, 2021.
Since starting as an NYC food truck in 2008, Van Leeuwen has expanded into grocery stores across the country and opened retail shops in NYC, Los Angeles and now Texas. Van Leeuwen offers over 30 ice cream and vegan ice cream flavors made with only quality ingredients, using simple recipes, without any junk. To commemorate the much-anticipated first Texas shop, Van Leeuwen will be offering $1 scoops all day long during the grand opening.
“We are excited to be opening in Houston. As a small, family run business, the decision to expand into a new market was a really big deal for us. What attracted us to Houston was the incredible cultural and culinary diversity and the feeling of progress, growth in modernity the city radiates. The average daily temperature didn’t hurt either.” said Ben Van Leeuwen, co-founder and CEO of Van Leeuwen. “Over the past 12 years we’ve been obsessed with bringing our customers good ice cream that makes you feel good and are thrilled to be able to serve the Houston community at our Rice Village location. We’d like to invite the community to stop by to say ‘hi’ and try us out with $1 scoops on our opening.”
Each month, Van Leeuwen unveils four special flavors, two dairy and two vegan, available for a limited time both in store and online. Along with its scoops, Van Leeuwen also offers sundaes, ice cream sandwiches, root beer floats, milkshakes and a variety of toppings including items like hot fudge, honeycomb candy and housemade whipped cream. Exclusive to the new Rice Village location, Van Leeuwen has partnered with Houston’s Yellow Rose Distillery to create a uniquely-Texan opening flavor, Yellow Rose Bourbon Pecan Pie. The new Yellow Rose Bourbon Pecan Pie special flavor will be available at Rice Village while supplies last. Van Leeuwen’s Rice Village location will be open every day 11am to 11pm.
Ahead of the Rice Village opening, Houstonians can expect to see Van Leeuwen’s iconic ice cream truck popping up throughout the city, sharing samples of its ice cream goodness and special offers. To further celebrate their arrival in Houston, Van Leeuwen has also tapped local pop-culture artist and Bayou City favorite, Donkeeboy, for design of new Van Leeuwen Houston merch and commission of a live mural outside of the Rice Village Scoop Shop on opening day.
Van Leeuwen is slated for additional Houston openings throughout summer 2021, including locations in Uptown Park and Montrose Collective. The new region opening announcement closely follows the debut of Van Leeuwen Ice Cream Bars, a new line of indulgent ice cream and vegan ice cream bars, available in 4-packs through Van Leeuwen’s online store and in select stores, including Central Market in Houston.
For more information about the new Van Leeuwen’s newest location and to keep up on all things Van Leeuwen, follow the brand on Instagram @vanleeuwenicecream or visit www.vanleeuwenicecream.com.
ABOUT VAN LEEUWEN ICE CREAM
Van Leeuwen Ice Cream was started out of a yellow scoop truck on the streets of NYC in 2008 by Ben Van Leeuwen, Pete Van Leeuwen and Laura O’Neill, who were on a mission to make good ice cream from good ingredients that makes you feel good.
Since 2008, Van Leeuwen Ice Cream has innovated beyond the original dairy recipe and added cashew-milk vegan ice cream and oat-milk vegan ice cream to their scoopable lineup. In 2021, they launched their first line of dairy and vegan ice cream bars.
Van Leeuwen has now opened 23 scoop shops in NYC, NJ and LA, has products in grocery stores across the country and is available to order for nationwide shipping from their website. All the while, continuing the ultimate goal of making good ice cream that makes you feel good.
BECAUSE A LIFE WITHOUT ANYTHING GOOD IS BAD.
PLAYERSTV ANNOUNCES NEW SHOW, “COOKING CLEAN,” WITH NBA STAR DEANDRE JORDAN
Jordan Trades His Jersey For An Apron In The Eight-Part Plant-Based Culinary Series, In Partnership With Bounty, Beyond Meat And Just Egg
DALLAS, TX – [May 26, 2021]: PlayersTV, the athlete-owned lifestyle and culture TV network and media company, announced today an all-new series, Cooking Clean, a plant-based cooking show hosted by Brooklyn Nets center and PlayersTV investor DeAndre Jordan. The eight-part series premieres on PlayersTV May 30 and features Jordan demonstrating his culinary skills while creating and sharing healthy plant-based recipes alongside guest chefs.
Each episode of Cooking Clean will welcome a guest chef and highlight a different recipe, providing insight into key plant-based ingredients and their nutritional and sustainable benefits. The chefs and restaurateurs will lend their expertise to Jordan and viewers while helping create unique dishes. Bounty will join the show as its first official partner, accompanied by plant-based brands Beyond Meat and JUST Egg as product partners. Episodes will be 30-minutes in length and will be released weekly.
This show is an extension of Mindful Life, a lifestyle brand Jordan created and launched in 2020 in partnership with PlayersTV to storytell around all aspects of his wellness journey and passions. Recipes from each episode will be adapted and compiled into an interactive Mindful Life e-cookbook that will be released at the end of the season.
“Living a mindful life is transformative for your mind, body, spirit, and it’s much simpler than people think,” says Jordan. “I launched Mindful Life last year with PlayersTV to invite audiences to join me on my wellness journey as I explore the many ways to practice mindfulness in our everyday lives. Cooking Clean is one part of that journey, since what you put in your body affects your overall well-being. My hope is that Cooking Clean provides helpful insight into the life-changing benefits of plant-based foods and inspires audiences to embrace a more sustainable diet. It’s been a dream of mine to share my passion for food while having some fun in the kitchen.”
“Now more than ever, athletes are focusing on healthy eating and mindful living, and DeAndre played a major role in championing this movement,” says Deron Guidrey, co-founder of PlayersTV. “He’s brought much needed awareness to the nutritional benefits of a plant-based lifestyle, and we’re excited to launch the first ever athlete-led plant-based cooking show. The series is representative of our larger mission of giving fans unprecedented access to their favorite athletes, while offering players a platform and resources to storytell around the topics and issues that matter most to them. We are also providing brands an opportunity to authentically integrate into unique programming and are excited to have Bounty, Beyond Meat and JUST Egg on board as brand partners to bring this show to life.”
ABOUT PLAYERS TV
PlayersTV is an athlete-owned and culture-powered TV network and media company home to a diverse collection of original series, co-produced by athletes and brand partners. PlayersTV is the first and only athlete lifestyle network distributed across digital, linear, and OTT, reaching more than 165MM+ global households. More than 50 elite athletes are investors and creators in PlayersTV including DeAndre Jordan, Chris Paul, Kyrie Irving, Carmelo Anthony, Damian Lillard, A.J. Andrews, C.J. McCollum, Angel McCoughtry, Ken Griffey Jr, Trevor Bauer, Travis Kelce and Vernon Davis among others. PlayersTV is available on Samsung TV Plus, SLING TV, LG Channels, Vizio Smartcast, Roku, and Xumo TV (all devices). Visit us at www.playerstv.co and connect with us @PlayersTV.
A New Chapter For JEWEL, The Virgil Village Restaurants Where Vegetables Shine
L-R: Jewel’s new Pizza Capricciosa (with house-made vegan mozzarella); Owner Sharky McGee; the restaurant’s outdoor patio.
Customers can expect innovative menu additions from new Executive Chef Kota Hidaka,as well as dinner, wine, and beer later this year.
Virgil Village restaurant Jewel—known for its inspired, plant-based brunch & lunch menus and charming outdoor patio—is ushering in a new chapter, helmed by owner Sharky McGee, as it emerges from the COVID-19 pandemic. Originally opened in 2018, the restaurant is named after the guiding culinary philosophy that vegetables are the jewels of the earth, and it has since been serving the community with unique yet accessible dishes that showcase their multi-faceted beauty and versatile delectability.
“Jewel is a place where omnivores and vegans—and everyone in between—can find common ground. We just happen to be meat and dairy free,” says Sharky, who is committed to fostering exploration and creativity (rather than substitutions and a dietary agenda) in the kitchen. “Our goal is to ensure that everyone, no matter who they are or what they like to eat, feels welcome and well fed.”
As she and her team look toward the future, Jewel “2.0” means that customers can expect the introduction of a dinner service, wine, and beer later this year, along with innovative additions to the menu overseen by newly appointed Executive Chef Kota Hidaka and Sous Chef Andy Barbato. (Former Co-Owner & Executive Chef Jasmine Shimoda has stepped away from the restaurant to pursue other projects.) Kota hails from The Springs and Redbird, and has trained in fine dining restaurants in New York, Connecticut, and Japan; Andy was born and raised in Naples, Italy, and has cooked in Italian kitchens across the world, recently segueing into plant-based cuisine (and vegan cheese-making) during a stint at Little Pine.
Officially on the menu as of this week, the newest dishes from Kota and Andy—which draw from a blend of flavor profiles that represent the fabric of LA’s diversity—include:
● Buffalo “Chicken” Sandwich – fried “chicken” yuba (tofu skin) with a Korean spice dredge, house-made buffalo sauce, curtido cabbage relish, and horseradish-herb mayo, served on a toasted focaccia bun.
● Pizza Capricciosa – marinara sauce on a sourdough crust with artichokes, cremini mushrooms, trumpet mushroom “ham,” and house-made vegan mozzarella topped with Fresno chilies, house-made vegan parmesan, and olive dust.
● Jewel Burger – basil & garlic confit Beyond burger patty with a roasted bell pepper & tomato confit pesto, olive tapenade-walnut patè, lettuce, and tomato.
● Burrata Salad – house-made cashew burrata with marinated artichokes, preserved eggplants, persian cucumbers, radishes, tomatoes, ramp basil pesto, tamari brandy balsamic reduction, micro arugula and crispy shallots.
● Smoky Bacon Toast – spring onions, cashew herb spread, bacon jam, tempeh bacon, pickled fresno chilies, pea tendrils, lemon-bay leaf vinaigrette, served on Bub & Grandma’s sourdough bread or housemade gluten-free seed bread.
Sharky—who has managed iconic restaurants such as Gjelina, Pastis (NYC), Spice Market by Jean-Georges (NYC), and Balthazar (London)—will continue to run what she deems a vibrantly chill and inclusive atmosphere, and lead community-driven projects with an emphasis on causes that uplift women of color and the LGBTQ+ community. Starting this month, the restaurant will be donating ALL proceeds from their merchandise sales to the LA LGBT Center and plan to make these donations indefinitely.
Jewel is located at 654 N. Hoover St. (just south of Melrose) and is currently open from Monday through Friday from 10AM–5PM and Saturday & Sunday from 9AM–5PM for coffee, plant-based breakfast & lunch dishes, and house-made pantry goods available for dine-in or take-out. For more info, visit www.jewel-la.com and view the full menu here.
About Sharky McGee:
A native of the Philippines, Sharky McGee has enjoyed an exciting career as the manager of such iconic restaurants as Pastis and Spice Market in NYC and Balthazar in London. She was a key player in shaping the New York dining scene in her role at Pastis, where she got an exhilarating education in hospitality and restaurant operation, and quickly rose to take over their training program. She has years of experience in the creation and management of multi-restaurant branding, including Spice Market (NYC) and Market (Atlanta) by Jean-Georges Culinary Concepts and OTG, a national dining and retail concept based in several major American airports. She moved to Los Angeles in 2016 and joined the Gjelina team, after being deeply drawn to their food philosophy and high standards, before eventually opening her own restaurant, Jewel, in 2018. Sharky’s genius lies in her ability to train and operate with precision while inspiring her team, and infusing the dining room with warmth and merriment. Her years of experience managing nationally-recognized restaurants and restaurant groups have fully prepared her to create the ultimate dining experience at Jewel.
About Jewel:
Daytime restaurant Jewel opened in Los Angeles’ eastside Virgil Village neighborhood in 2018. Owner Sharky McGee and her team see vegetables as the jewels of the earth; all of the restaurant’s dishes start with this philosophy in mind, showing their multi-faceted beauty by preparing them in unique ways to surprise and delight all the senses. Dairy-free, meat-free, and featuring local, organic, and sustainable produce whenever possible, most of Jewel’s dishes are plant-based and gluten-free (or can be made gluten-free)—but cater to omnivores and vegans alike. Vibrantly chill and sophisticated yet relaxed, Jewel makes damn good food because they have some damn good chefs, and desire to make everyone feel at ease and at home.
Almost 500,000 Brits gave up meat in 2020 (and a further 6.5 million plan to do so in 2021)
As 2021’s Veganuary begins, annual diet intentions research from the shopping comparison site, finder.com, reveals that 470,000 Brits successfully started following a meat-free diet in 2020.
This is an increase of 100% compared to the numbers who started following a meat-free diet in 2019 (235,000) and takes the total number of Brits who are vegetarian, vegan or pescatarian up to 7.2 million, or 14% of the population.
The diet that saw the most new recruits was veganism, which saw a 40% rise in recruits. This means approximately 1.1 million people followed this at the beginning of 2020, but the figure now sits at over 1.5 million people. This is equivalent to 3% of the population.
Pescetarianism saw the second biggest rise in followers, with around 300,000 people successfully adopting the diet in 2020. This takes the total number to almost 2.5 million Brits (5%).
Interestingly, the number of Vegetarians actually declined by 10%, down to 6% of the population (3.1 million), although some of these people are likely to have switched to vegan and pescatarian diets.
2021 diet intentions
The trend looks set to continue as well, with a staggering 6.5 million people saying they intend to become vegetarian, vegan or pescatarian in 2021, which is equivalent to 12% of the UK’s adults.
If everyone were successful with this aim, it would mean that over a quarter of the population (26%) – 13.7 million – would be meat-free by the end of the year.
As with previous years, it is the vegetarian diet that is set to have the most new recruits. Almost 2.8 million people (5%) intend to start following this diet in 2021.
For the first time though, the vegan diet looks set to be the second most popular diet in the coming year. The numbers planning to do this have doubled from the beginning of 2020, up to 2 million (4%) from 1 million (2%).
The number of people planning to become pescatarian have remained static from last year, with 1.7 million saying they take up the diet.
Not everyone is managing to stick to their diets
Despite the positive news that 470,00 people adopted meat-free diets in 2020, this is only 9% of all those who said they would in 2020.
If this trend continued with the UK’s 2021 diet intentions, it would mean that 580,000 of the 6.5 million new recruits would stick to their new diets.
Youngsters leading the meat-free charge
The younger generations are significantly more likely to follow a meat-free diet. Leading the way is gen Z, with a fifth already doing so (20%) and a further 26% planning to adopt one in 2021.
Millennials are not far behind, currently 19% follow a meat-free diet and they could be joined by an additional 16% throughout 2021.
The silent generation are the least likely to follow a meat-free diet. Only 8% currently avoid meat and/or fish, with 4% aiming to join them throughout the coming year.
To see the full research, including breakdowns of which diets are the most popular in the UK, visit: https://www.finder.com/uk/uk-diet-trends
Current figures | People who intend to adopt in 2021 | Potential figures at the end of 2021 | |
Vegetarians | 3,140,000 | 2,780,000 | 5,920,000 |
Pescatarians | 1,560,000 | 1,680,000 | 3,240,000 |
Vegans | 2,460,000 | 2,000,000 | 4,460,000 |
Commenting on the growth of the meat-free movement, Stephen Davis of finder.com, who gave up meat for the first time in 2020 said:
“I had been thinking about giving up meat for a while but the catalyst came when I watched Game Changers on Netflix early last year. Like many others I was surprised by what it showed and felt compelled to stop eating animal produce. I have mainly stuck to a vegan diet since giving up meat and there has been a noticeable improvement to my health – I also managed to lose a bit of weight.”
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Methodology:
Finder commissioned Censuswide on 21-23 December 2020 to carry out a nationally representative survey of adults aged 18+. A total of 2,000 people were questioned throughout Great Britain, with representative quotas for gender, age and region
About finder.com/uk
finder.com is a personal finance website, which helps consumers compare products online so they can make better informed decisions. Consumers can visit the website to compare utilities, mortgages, credit cards, insurance products, shopping voucher codes, and so much more before choosing the option that best suits their needs.
Best of all, finder.com is completely free to use. We’re not a bank or insurer, nor are we owned by one, and we are not a product issuer or a credit provider. We’re not affiliated with any one institution or outlet, so it’s genuine advice from a team of experts who care about helping you find better.
finder.com launched in the UK in February 2017 and is privately owned and self-funded by two Australian entrepreneurs – Fred Schebesta and Frank Restuccia – who successfully grew finder.com.au to be Australia’s most visited personal finance website (Source: Experian Hitwise).
Follow us on Twitter for the latest updates or drop us a line to say hi: @findercomuk
How Much Does it Really Cost to Be a Vegan?
A vegan lifestyle has a reputation for being expensive, but thanks to Joybird’s research, the cost of following a vegan diet doesn’t have to break the bank. The Cost of a Vegan Diet vs a Non-Vegan Diet Health and wellness are often the first things that come to mind when you hear the word resolution, especially this time of year. The Joybird team spent time exploring some of the most popular trends in diet and exercise, including the potential benefits of a vegan diet, in which a person does not consume any animal products (a.k.a. No dairy, eggs, meat, etc.). However, veganism has a reputation for being expensive, and people are often discouraged by the potential price before they even give it a shot. So, Joybird shares their exploration of how much more expensive a vegan diet is versus a non-vegan diet. The Research The Joybird team collected prices from local online groceries in every state to find the average cost of 10 common food items that appear on weekly grocery lists outside of produce, along with their vegan substitutes. They compared the total average cost for the 10 non-vegan and comparable vegan items to calculate the cost difference between the two grocery lists in each state. They even included items that would need a substitute, so produce wasn’t included in the study. The non-vegan items in the study include Greek yogurt, ground beef patties, shredded mozzarella cheese, ice cream, spreadable butter, chicken nuggets, coffee creamer, turkey slices, whole milk, and Italian sausage. The vegan items include dairy-free yogurt, meat-free burger patties, dairy-free shredded mozzarella cheese, non-dairy ice cream, buttery spread, meat-free chicken nuggets, almond milk coffee creamer, veggie turkey slices, almond milk, and tofurkey Italian sausage. The prices come from Walmart groceries in up to 10 zip codes in each state, in both urban and rural areas in each state. The numbers reflect prices only, taken from the retailers, and do not include any additional taxes or fees that may be incurred. Pricing data was, unfortunately, unavailable for Hawaii. What They Found The national average difference between the vegan and non-vegan food items came in at $12.02. 22 states’ difference fell above the national average, with the rest falling below. The state with the largest cost difference between the vegan and non-vegan items is Alaska with an average difference of $14.84. The next four states with the largest difference in cost are Arkansas ($14.53), Arizona ($14.31), Michigan ($13.57), and Wyoming ($13.23). The state with the smallest cost difference between the vegan and non-vegan items is Louisiana with an average difference of $9.82. The next four states with the smallest difference in cost are Massachusetts ($10.52), Nevada ($10.60), New Hampshire ($10.66), and California ($10.68). It was most surprising to see a state like California in the bottom 5 since they’re often known for higher than average prices, but it’s likely that they have a larger vegan population, so they need to cater to that accordingly. The Joybird team also compared the average cost difference in each U.S. region. The Northeast has the smallest difference in price in vegan and non-vegan items with an average of $11.41. The Midwest and the West tied for the most expensive, with a difference of $12.26, which is still only slightly higher than the national average. You can see the details of how your state’s average costs for non-vegan and vegan food items compare to the rest of the country in the chart below. Conclusion Overall, there ended up being no great difference in cost between the non-vegan and vegan food items, showing you don’t have to break the bank to adopt a healthier eating plan! Whether you choose to try out a vegan or vegetarian diet in the New Year or opt for a meat-friendly meal plan instead, your food choices should be a reflection of who you are and what you believe in. Thank you @Joybird for contributing this article! Find the source here: https://joybird.com/blog/cost-to-be-a-vegan/
Summer Essay Contest
“Choosing plant-based diets can promote environmental sustainability and make the world better for generations to come.”
– George C. Wang, M.D., Ph.D. at Columbia University Medical Center and professor of medicine at Johns Hopkins University School of Medicine
Each of us has our own story about being vegan, and each of those stories is special and unique. Share with us your vegan story and be entered to win an Amazon gift card!
Topic
My Belief That Veganism Can Save Our Environment
Essay Length
Essays should be 500-1000 words in length.
Eligibility
The contest is open to writers of all ages. (However, all minors’ entries must be submitted by a parent or legal guardian). No more than one essay may be submitted by the same essay writer. All essay submissions should be in English. Plagiarism will result in immediate disqualification.
Deadline
Essays must be submitted no later than 11:59 pm Central Time, July 31, 2019.
Entry process
Essays should be emailed to [email protected]
Grand Prize
$100 Amazon Gift Card
Sponsored By:
Essay Contest
“Choosing plant-based diets can promote environmental sustainability and make the world better for generations to come.”
– George C. Wang, M.D., Ph.D. at Columbia University Medical Center and professor of medicine at Johns Hopkins University School of Medicine
Each of us has our own story about being vegan, and each of those stories is special and unique. Share with us your vegan story and be entered to win an Amazon gift card!
Topic
My Belief That Veganism Can Save Our Environment
Essay Length
Essays should be 500-1000 words in length.
Eligibility
The contest is open to writers of all ages. (However, all minors’ entries must be submitted by a parent or legal guardian). No more than one essay may be submitted by the same essay writer. All essay submissions should be in English. Plagiarism will result in immediate disqualification.
Deadline
Essays must be submitted no later than 11:59 pm Central Time, July 31, 2019.
Entry process
Essays should be emailed to [email protected]
Grand Prize
$100 Amazon Gift Card
KATE FARMS CLOSES $51MM SERIES B; INVESTMENT to continue making plant-based nutritional shakes
Investment will advance the company’s mission of making plant-based nutrition available for all in need
Santa Barbara, CA – November 12, 2020 — Kate Farms, the market leader bringing plant-based nutrition into healthcare, is pleased to announce the completion of its Series B round of funding, led by Goldman Sachs with additional participation from Kaiser Permanente Ventures and existing individual investors, for a raise of $51 million.
Kate Farms produces plant-based, organic, clinically proven formulas for tube feeding to help nourish those with chronic illnesses. The company also produces nutrition shakes consumed orally for people with shorter-term or milder conditions that don’t require tube feeding. Made without major allergens, the product portfolio is USDA Organic-certified, vegan, gluten-free and kosher, and is accessible in more than 95% of U.S. hospitals.
“We are excited to be backing the Kate Farms team as they continue to pave the way for plant-based nutrition in healthcare. Kate Farms’ differentiated product, strong community support from both patients and providers, and widespread distribution make them a true category leader within the overall liquid nutrition industry,” said Allison Berardo, a Vice President in Goldman Sachs’ growth equity platform, GS Growth, who will be joining the Board of Directors at Kate Farms.
Kaiser Permanente Ventures is a national leader in strategic investing to advance healthcare innovation, having invested in more than 70 companies over the past 20 years. Sam Brasch, Kaiser Permanente Ventures’ Senior Managing Director, noted that his team was thrilled by the guidance it received from Kaiser Permanente and beyond on the important role of plant-based nutrition, especially as it pertains to the health and well-being of patients relying on enteral nutrition support.
“Kate Farms’ mission has always been to make nutrition the foundation of health so that people can live their best lives. We know first-hand that plant-based nutrition can reverse disease and prevent illness and are excited to be working alongside some of the leading hospitals, doctors and dietitians to provide a higher standard of nutrition for people with medical conditions,” said Brett Matthews, Chairman and CEO of Kate Farms. “Now with the addition of our new Blue-Chip investors, we will continue to accelerate our efforts to lead the plant-based revolution in healthcare to help the hundreds of millions of people who can benefit.”
The funds will help fuel Kate Farms’ growth to bring its higher standard plant-based liquid nutrition to those in need, while driving overall innovation and expansion of the business. As Kate Farms continues to define the plant-based category in the medical community, the company is experiencing its fourth year of sustained growth. Other key wins include:
- Kate Farms products are now available in more than 95 percent of hospitals around the country and are covered by Medicare, Medicaid and more than 2,000 private insurance plans.
- In addition to being available in top-ranked adults and children’s hospitals in the country, Kate Farms secured a five-year contract award issued by the Department of Veterans Affairs (VA), which makes its products available to veterans and others through government services.
- McKesson Corporation (MCK NYSE) named Kate Farms its Supplier of the Year in 2020 for its continued product innovation, healthy product pipeline and outstanding growth.
- Kate Farms launched three new products and formulas in 2020, including a specialty formula for children, a product to help people who suffer from weight loss due to chemotherapy during cancer treatment and a meal replacement shake that is available over the counter on katefarms.com and Amazon.
To learn more about Kate Farms, its mission and products, visit www.katefarms.com.
ABOUT KATE FARMS
Kate Farms was founded when a little girl named Kate Laver was failing to thrive because she couldn’t tolerate any of the available tube feeding formulas. Her determined parents, Richard and Michelle, had the transformative idea to develop a better formula: use the highest-quality organic plant-based ingredients without the allergens found in other formulas. Today Kate is thriving, and healthcare professionals, caregivers and people with medical conditions are driving a movement to demand better nutrition.
In 2015, successful entrepreneur Brett Matthews, who also understands first-hand the power of nutrition to heal, invested in Kate Farms, became Chairman and eventually full-time CEO. Under Brett’s leadership, and with an amazing Board, Team and investors, Kate Farms is the leader in providing plant based liquid nutrition to those with chronic conditions and less severe health needs.
Used for tube and oral feeding, Kate Farms is eligible for insurance coverage by Medicare, Medicaid and more than 2,000 private insurance plans and a growing number of WIC1 programs. Kate Farms formulas are on formulary with many leading children’s and adult hospital systems across the country and are available to more than 95% of U.S. hospitals. Free of common allergens and clinically proven, Kate Farms formulas and nutrition shakes are made of easily digested organic pea protein, prebiotic soluble fiber from organic agave inulin and a clinically effective phytonutrient blend that provides antioxidants. Kate Farms flows easily through a feeding tube and is also used orally because of its great taste. Kate Farms tastes great and is also available at www.katefarms.com.
For more information, visit www.katefarms.com or follow the company on Instagram, Twitter, Facebook, or LinkedIn.
Plant-Based Business Veterans Team Up to Launch First Consumer Research Firm Focused on Plant-Based Shoppers
Yesterday, market research expert Che Green and plant-based foods business leader David Benzaquen announced the launch of their new joint venture, Moonshot Collaborative. Moonshot Collaborative is the world’s first consumer research firm focused on gaining insights from plant-based and sustainability-minded shoppers.
With a carefully vetted audience of thousands of consumers, including vegetarians, vegans, flexitarians, meat reducers, eco-shoppers, health-conscious consumers and more, Moonshot Collaborative can help companies test assumptions to avoid mistakes, increase sales, and grow their brands.
According to co-founder David Benzaquen, “Throughout my years as a consultant, investor, and entrepreneur in the plant-based industry, I have seen a hunger for consumer research, but the options are extremely lacking. We know that consumers are clamoring for new plant-based products. With Moonshot Collaborative’s community of plant-based and sustainability-minded shoppers, companies can feel confident about what they offer.”
Moonshot Collaborative provides a range of quantitative and qualitative research services, including online surveys, virtual focus groups, consumer ethnographies, product home use testing, and more. The tools are aimed to help companies discover their ideal customers, and develop and validate their branding, messaging, product concepts, and more.
“For most plant-based companies, consumer research is cost-prohibitive and does not provide the depth of insights needed to make effective decisions,” said co-founder Che Green. “Moonshot Collaborative’s curated access to active plant-based buyers makes targeted research both accessible and economical for companies ranging from start-ups to those on the Fortune 500 list.”
Those wishing to learn more about Moonshot Collaborative’s services, and how to get their brands in the company’s first consumer omnibus survey, can visit www.moonshotcollaborative.com or reach out to Che Green at [email protected].
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Moonshot Collaborative LLC is the world’s first consumer research firm entirely focused on gathering insights from plant-based and sustainability-minded shoppers. Learn more at www.moonshotcollaborative.com.
David Benzaquen is the Founder and Managing Director of Mission: Plant LLC, a holding company advancing the plant-based foods industry with strategic investments and consulting services. Moonshot Collaborative is the first company launched by Mission: Plant, in partnership with market researcher Che Green. Prior to founding Mission: Plant, David served as Founder and CEO of PlantBased Solutions and of Ocean Hugger Foods, both of which he sold. Learn more about David and his business at www.missionplant.com.
Che Green is a 25-year market research veteran focused on sustainable and ethical consumerism, including plant-based foods. He has led research efforts for groups ranging from Fortune 50 companies to international nonprofits. His work has involved understanding consumers’ behavioral motivations and decision-making, and applying these insights to help companies expand their customer base and increase sales. His deep consumer research experience includes a range of quantitative (surveys, experiments), qualitative (focus groups, interviews), and mixed-method research.
Outstanding Foods Partners with NBA Champion for Charitable Hella Hot Challenge
Today, Outstanding Foods® announced the #HellaHotChallenge, a charitable social media challenge, in partnership with Denver Nuggets star, JaVale McGee and his organization JUGLIFE. JUGLIFE provides clean water to children in need and teaches the value of healthy living. Outstanding Foods will match the first $10,000 in donations to JUGLIFE as part of the challenge.
McGee is an investor in the better-for-you, plant-based start up, and is extending his role beyond snacking to manifest change in the clean water space. In McGee’s challenge video downing the brand’s notoriously spicy “Hella Hot” Outstanding Puffs, he nominated superstar friends Diplo, Becky G, and Swae Lee to join in to raise funds. Together, with additional celebrity and investor challengers, participant follower totals soar over 200 million.
In partnership with three-time NBA champion and Denver Nuggets star, JaVale McGee and his organization JUGLIFE, Outstanding Foods created a charitable social media challenge (the #HellaHotChallenge) to bring more awareness to JUGLIFE’s mission to bring healthy living through clean water to communities around the world.
Here’s how it works: With 30 seconds on the clock, eat as many Hella Hot Outstanding Puffs as you can without cracking. That means no sniffling, coughing, laughing and absolutely no sips of water. If you crack, expect to get water to the face and to donate as penance. Even if you can handle the heat, head to juglifewater.com/hellahot and donate anyway because Outstanding Foods is matching the first $10K in donations.
Through the #HellaHotChallenge, Outstanding Foods and JUGLIFE aim to raise awareness and encourage donations so that together they can provide a more outstanding life to those who need it most.
“From day one, Outstanding Foods has been a great partner in our collective mission to provide a more outstanding life to those who need it most,” said McGee. “Together with our team at JUGLIFE, we’re confident the #HellaHotChallenge will help us make a significant impact in our quest to provide education and clean water. The #HellaHotChallenge will raise awareness through social media videos and nominations to encourage donations to the JUGLIFE charity, who hopes to provide a more outstanding life to individuals and families in need. Every challenge participant is asked to scarf down as many Hella Hot Outstanding Puffs as possible in only 30 seconds. If your face cracks, and cannot stand the heat, you get splashed with water and have to donate to the cause, as well as nominate 3+ friends to do the challenge and donate.
“At Outstanding Foods, we’re passionate about providing a more outstanding version of the foods that everyone loves,” said CEO and cofounder, Bill Glaser. “We hope to provide a more delicious, sustainable and, of course, plant-based version that’s easily accessible. Partnering with JaVale and JUGLIFE extends our mission into making lives more Outstanding through clean water.”
Retailing at $3.99 per 3oz bag, Outstanding Puffs allow you to enjoy guilt-free snacks with benefits. Outstanding Puffs are addictively delicious while being a good source of iron, calcium, zinc, vitamins B12, D, E, B6 and A! Certified gluten free, certified plant based, kosher, vegan, and free of: GMOs, trans-fats, nuts, and soy, all Outstanding Puffs flavors can be purchased online at (www.outstandingfoods.com) and at select retailers. Get social on Instagram @outstandingfoods.
ABOUT OUTSTANDING FOODS
Outstanding Foods, the leading-edge plant-based food company, creates Addictively DeliciousTM plant-based foods packed with the protein, nutrition, and functional ingredients they crave. They started with innovating in the better-for-you snack category creating two blockbuster products: PigOut Porkless Rinds and Outstanding PuffsTM. These protein packed, certified plastic neutral offerings are free of GMOs, soy, trans fats, and cholesterol. From breakfast to dinner and every snack in between, Outstanding has set out to offer Millennials and Gen Z meat and dairy free options without compromise.
Join in their efforts to make the world a more Outstanding place! Available direct-to-consumer at www.outstandingfoods.com and retailers nationwide.
ABOUT OUTSTANDING FOODS
Outstanding Foods, a leading-edge, plant-based food company, creates Addictively Delicious™ plant-based foods packed with protein, nutrition, and functional ingredients. They started with innovating in the better-for-you snack category, creating two blockbuster products: PigOut Pigless Pork Rinds and Outstanding Puffs™. These protein packed offerings are free of GMOs, soy, trans fats, and cholesterol. From breakfast to dinner and every snack in between, Outstanding has set out to offer Millennials and Gen Z meat and dairy free options without compromise. Join in their movement to make the world a more Outstanding place! Available direct-to-consumer at www.outstandingfoods.com and retailers nationwide.
Pret A Manger Teams Up with Meatless Farm to Add Plant-Based Meat to Its Menu
Meatless Farm develops plant-based Meatballs exclusively for Pret A Manger to launch the restaurant’s first plant-based meat option in the US NEW YORK, NY (January 24,2022) –
Global plant-based protein company, Meatless Farm is partnering with Pret A Manger to bring some plant-based goodness to their menu with the new Meatless Meatball Wrap, available todayat all participating US locationsstarting at 11 AM. The latest addition to Pret’s Hot lineup, the launch of the Meatless Meatball Wrap represents the first plant-based meat option featured onthe Pret A Manger US menu.
Featuring Meatless Meatballs, developed exclusively for Pret A Manger by Meatless Farm, the new wrap features savory, garlic and herb infused plant-based meatballs that are sure to rival any Grandmother’s homemade recipe. Wrapped inside a 7-grain wrap with a layer ofmarinara sauce and red onions, and topped with red pepper and a sprinkling of crispy onions, it’s the ultimate on-the-go lunch—offering 24 grams of plant-based protein.
Perfect for vegans, flexitarians, as well as meat-lovers who just want to try something new, the Meatless Meatball Wrap expands both Meatless Farm’s and Pret A Manger’s mission to reduce their carbon footprint by making it easy for consumers to swap meat for meatless—while furthering Pret A Manger’s commitment to ensuring all guests can enjoy their menu, regardless of dietary needs or preferences.
“As plant-based menu items continue to grow in popularity, we are excited to work with Pret A Manger US to launch their first ever vegan, meat-alternativeitem on their Hot menu,” says Morten Toft Bech, founder of Meatless Farm. “More consumers are increasingly aware of how meat consumption impacts the planet and this partnership allows them to enjoy fresh, high quality plant-based food that tastes amazing while helping to protect not only their health, but the environment too.”
“We are excited to offer our first meat-alternative menu item for customers who are looking to enjoy more plant-based options for health reasons, animal welfare, or helping to protect our planet,” says Jorrie Bruffett, President, Pret A Manger, USA.
“As more consumers continue to recognize the benefits of eating plant-based foods, this delicious menu addition and partnership with Meatless Farm will make eating more of it just a bit easier.
“The Meatless Meatball Wrap has become a fan-favorite recipe in the UK after a record-breaking launch this pastyear. Meatless Farm and Pret A Manger are looking to build on that momentum with the wrap’s introduction into the US market.
To learn more about Meatless Farm, visit www.MeatlessFarm.com/US, and to learn more about Pret A Manger, visit www.Pret.com/en-US.
Bon Dévil Reveals a Devilish Identity as a Former Popular Dessert Brand
Pure pleasure without the guilt! A popular line of chilled desserts breaks through heaven’s gates, unveiling more on their devilish new name and brand identity.
Bon Dévil, the wickedly delicious ganache desserts that target flexitarian and vegan shoppers is ready to set the plant-based desserts category ablaze. Officially launched at Expo West, the brand formerly known as The Collaborative in the US, announced their new brand identity, inclusive of four tantalizingly indulgent ganache desserts.
All of heaven is about to break loose. Devilish on the outside, and angelic on the inside, each of Bon-Devil’s unguilty pleasures is a 1.6oz cup of plant-based paradise made from coconuts. No dairy, no gluten, no lactose, no evil GMOs, no compromise. Heavenly things come in small packages – as Bon Devil launches with four tempting ganaches between 100-120 calories (1.6oz, 4-Packs): Chocolate, Vanilla, Salted Caramel Choc & Caramelized Banana Ganaches. Each dessert is a confectionary masterpiece that intertwines flavor and texture, pleasing all the senses.
Expo West was a massive success for Bon-Devil, as they were named by VegNews as “Best New Vegan Product” for their Best of Show Awards 2022. The brand celebrated the launch with their team, activating what was considered to be one of the most “eye catching” booths of the expo.
Bon Dévil comments on the market shift towards plant-based foods and desserts: “The flexitarian consumer eats a wide variety of food but is trying to eat less meat, dairy, etc. To this consumer, it’s all about engaging in the best options available, purchasing the best tasting products with variety that fits into lifestyles in an easy way. These shoppers are looking to dip their feet into a pool that includes coconut-based desserts like Bon Devil. We have reinvented plant-based desserts to fulfill the deepest desires in an underserved plant-based category.”
“We are thrilled to show our retail and distribution partners this new version of the brand,” says Bon Dévil founder James Averdieck. “This new look for the brand takes our core values and ethos, adds a new layer of indulgence and helps take our growing company in a fresh direction.”
Bon Dévil will be rolling into grocers and retail later this month. Amazon Fresh, Wegmans, Meijer, Fresh Thyme, The Fresh Market, Jewel, Giant, Haggen, Bristol Farms, and more have made a deal with the devil and will soon have Bon Dévil on the shelf… and that’s just the start.
Stay updated on the latest at bon-devil.com, including hellishly exciting news on additional retailers that have entered Bon Dévil’s heavenly gates.
About Bon Dévil:
Few mortals can resist the devastating temptation of Bon Dévil’s wickedly delicious coconut-based desserts. Born from the deepest darkest desires of grocery consumers, Bon Dévil comes in 4 different flavors and is 100% plant-based, gluten free, no evil GMO’s, under 120 calories and sin free. Pure pleasure without the guilt, find Bon Dévil in major US Natural, Conventional and Mass Grocers. Learn more at www.bon-devil.com or on social media at www.instagram.com/thebondevil and www.facebook.com/thebondevil