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Archive for the ‘Vegan’ Category

Its Time to End the Vegan Tax – LIVEKINDLY

Posted: December 9, 2019 at 7:38 pm


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Its been 15 years since Starbucks started carrying soy milk in its stores in 2004. Since then, weve had two new presidents, we found out Pluto wasnt a planet, and weed became legal in 10 states. So much has happened. But for some reason, were still being charged extra for soy.

In 2004, the world was much different for vegans. Often, the only plant milks you could find on grocery shelves were in non-refrigerated tetra packs: likely rice and soy milks found in the baking aisle. Vegan cheeses were pretty much nonexistent unless you lived in a larger city with boutique nutrition-focused stores or were willing to pay a lot in shipping. And when they arrived, you realized they didnt really resemble cheese at all.

Though the products available that year didnt hold a candle to the Miyokos of today, I was just as excited to try the brand-new options then as I am now. Giving up dairy meant significantly reducing my carbon footprint, lowering my risk of breast cancer and saving thousands of gallons of water per year. When anyone gives up dairy, vegan or not, theyre doing a favor to their health, society and the planet. Despite having lackluster options, the mere fact that they existed was cause enough to celebrate.

When Starbucks started carrying soy milk as an option, a whole new world opened for non-dairy folks like myself. They charged an extra $0.80 to switch out dairy for soy milk and I happily bought expensive coffee drinks without thinking twice about the extra charge. Soy milk is more expensive, so Ill pay extra, seemed to make sense. Thankful for being noticed, vegans and lactose-free customers feltincludedby the corporate coffee giant, not taken advantage of. We knew that this was likely seen as a trend and were happy big companies were jumping in with us.

Now, a decade and a half later, pretty much every coffee shop carries soy milk, many offering almond, coconut, oat and other alternatives as well. Were in a whole new era, where veganism is not only represented on menus, but were specifically sought after as customers. This isnt an accident. Veganism is growing at a quick rate: The number of U.S. consumers who identify as being vegan increased about 600% between 2014 and 2017, and a much larger percent of Americans are sometimes choosing plant-based alternatives despite not claiming the lifestyle. Corporate giants like Tyson and Hormel are investing in and releasing their own plant-based meat alternatives and now, plant milks are snatching up about 15% of overall dairy sales.

Despite these immense changes, though, vegans are still being individually charged for replacing dairy with plant alternatives. In fact, were being chargeda lot.On average, you can expect to spend somewhere between $0.50 and $1.00 extra for every latte and up to $5.00 for every pizza you veganize. It may not seem like much, but for many people, that cost can add up to hundreds of dollars per year.

Coffee beans themselves are sold at different rates, depending on their origin, current market value, and type. However, youd be hard-pressed to find a coffee shop that charges a different price for each type of brewed black coffee.

Im not asking to be charged less than what my meals or drinksactuallycost. Im asking for the costs to be rolled into one, like they do for coffees and other food groups, instead of being charged an extra fee on top of what is a fixed cost for everyone else. Coffee beans themselves are sold at different rates, depending on their origin, current market value, and type. However, youd be hard-pressed to find a coffee shop that charges a different price for each type of brewed black coffee. When building their menus and deciding on pricing structures, restaurants and shops add up all the ingredients and average out their operating costs across the general menu set. They do this in order to make the most amount of profit and to avoid charging $20 for some meals and $5 for others: many of us would be surprised to see what the actual costs were at most restaurants for similarly priced meals.

Pizza is a great example as well. Bell peppers cost more than twice as much as onions but are always included together as one fixed price on pizza menus, each costing around $0.50 to $1.00 to add to a pizza, with no differentiation in price despite costing different amounts for the restaurant. I doubt that many people have ever questioned this discrepancy.

So what if we did the same with plant milk?

The monetary cost isnt all Im worried about. Seeing your food as something abnormal really takes a toll on customers vegans, those with gluten intolerance, and people with allergies often feel like unappreciated outsiders and that our patronage is inconvenient or hurts the company were supporting, rather than helps. To a cynic like myself, it often feels like Im not just being charged because my food costs more, but because they rely on that extra charge to increase profits.

The discrepancy between what some shops charge and what others do is enormous, and illuminates how the upcharge is disconnected from economic realities. Customers are charged anywhere from $0.25 to $1.25 to sub in a vegan dairy alternative. This doesnt even correlate to the actual price difference between the two, which is generally around five cents per 12 ounce latte (based on quick research of national averages of costs of dairy and soy milk). And vegan coffee shops, where they sell nothingbutplant-milks, seem to be doing just fine: Chris Rios, who owns East Austin Coffee, a 100% vegan shop, says I feel that our costs are about the same. Even though we dont charge extra for plant-based milk, we are competitively priced versus other premium local coffee shops.

Extra charges have a place: when youre purchasing more. An additional cost for ordering avocado on your burger, cheese on your fries, or a pump of vanilla syrup in your latte makes sense. But when we order a latte with plant-milk, were switching out an ingredient, not doubling up the size of our drink.

Perhaps if plant milks werent an extra charge, more customers would try them. When companies charge an extra fee to individual customers, theyre alienating vegans and making a plant-based choice less desirable for non-vegans. Nolan Green, the owner of Machine Head Coffee in Austin, TX sees a third of his customers ordering drinks without dairy, and he recently ditched the extra charge for plant milk after seeing a popular post on Instagram that called the extra charge into question. He says even though most of his customers arent vegan, he views it as an opportunity to reach someone who is reluctant to try a plant-based product.

When we see restaurants willingly changing their menus to accommodate some causes, but not vegan ones, its easy to think they simply dont care about the harm dairy does to human bodies, animals welfare, and the environment. But its more likely that they simply dont see a reason to stop charging extra since no one is really complaining about it.

Compelling restaurants to absorb costs for more ethical options isnt unprecedented. In fact, its something some activists have accomplished. Working with local governments and inspiring small feats of change at the societal level, environmentalists have made it pretty much an abomination to serve food and drinks in Styrofoam containers, which take 500 or more years to decompose. At many restaurants in larger cities, customers expect their takeout containers to be made from compostable or recyclable materials. In some cities, like Seattle, its the law. And the cost of switching to compostable materials is heavy: over twice the cost of less environmentally-friendly products. Restaurants arent switching to earth-friendly material at their own loss, either: theyre passing on the cost to customers within their menu set, and not externally, which is exactly what they should be doing with vegan alternatives. Perhaps environmentalists have achieved something vegans havent quite mastered: the art of making these issues everyones business.

Is it so easy, though? When we see restaurants willingly changing their menus to accommodate some causes, but not vegan ones, its easy to think they simply dont care about the harm dairy does to human bodies, animals welfare, and the environment. But its more likely that they simply dont see a reason to stop charging extra since no one is really complaining about it. If it doesnt seem to be broken, why fix it?

Thats when I really feel like its a vegan tax. A lot of places seem to go very light on the vegan cheese, but not so light on the up-charge for it.

So, should we be thankful that businesses offer non-dairy alternatives at all? Yes, absolutely. We should celebrate companies who recognize the market for more ethical ingredients. But when we forget that businesses exist to serve the needs of their consumers, we sell our buying power short. Robbie Lordi owns Lil Nonnas Pizza in Austin, TX, which switched to an all-vegan menu about a year ago in 2018. His advice to other restaurants? If you are trying to bring vegans to your restaurant, I highly suggest not up-charging non-dairy options. You are actively including a whole new customer base that may not have had another reason to patronize your business. I get not needing to attract vegan customers, but what I find most objectionable is when the up-charge is disproportionate to the cost. Thats when I really feel like its a vegan tax. A lot of places seem to go very light on the vegan cheese, but not so light on the up-charge for it.

Starbucks didnt start offering soy milk to its customers as charity. They were meeting the ever-increasing demand for plant milks; a demand that has only intensified as time has gone on. In a recent poll by Ipsos-mori, over 50% of American consumers stated they purchased plant-based milk alternatives. Instead of simply being appreciative of corporations who offer these alternatives at an upcharge, we should be alarmed that theyre not absorbing the costs into their menu sets after years of data has proven that plant milks are thefuture, and not simply a trend. 15 years is too long. Vegans and our plant-based alternatives are not going away, but the vegan tax should.

*Reprinted with permission from Tenderly.

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It's Time to End the Vegan Tax

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Should you have to pay a surcharge for vegan food and drinks? It's 2019 and time to end the upcharge tax once and for all.

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Britty Hamby

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LIVEKINDLY

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Its Time to End the Vegan Tax - LIVEKINDLY

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Greta Thunberg, A Vegan, Is PETA’s Youth Role Model of the Year – PETA

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Young Firebrand Nabs 2019 Award for Delivering the Message That Meat and Dairy Consumption Is Setting Our World Ablaze

For Immediate Release: December 9, 2019

Contact: Moira Colley 202-483-7382

New York For reaching millions with an urgent vegan message in the face of the global climate crisis, Greta Thunberg has been named PETAs Youth Role Model of the Year, part of PETAs 14th annual Libby Awards (Libby is short for liberationas in animal liberation), which recognize the most powerful young people advancing the pro-animal cause.

As the founder of the Fridays for Future school strike movement, Thunberg never misses an opportunity to address the link between animal agriculture and global climate change and to urge others to go vegan. Through television appearances, #GoVegan tweets, and empathy-inspiring posts about animals, shes persuaded countless peoplestarting with her own parents and classmatesto shift away from a meat- and dairy-based diet. She describes herself as a vegan for ethical, environmental, and climate reasons and speaks passionately about her love for animals, even taking time out from a hectic tour to visit Esther the Wonder Pig in Toronto. Thunberg is no shrinking violet and is known for her frank assessments and her take-no-prisoners approach, things that resonates with PETA. She called out climate scientists and green politicians for flying around the world, eating meat and dairy, urged the pope to help fight climate change, and demanded immediate action, saying, I dont want you to be hopeful. I want you to panic. I want you to feel the fear I feel every day. And then I want you to act.

Whether shes leading a strike, gramming, or eating a meal, PETA salutes Greta Thunberg, who refuses to sit by and watch as the planet is destroyed and its animal citizens die for a fleeting taste of chicken nuggets or a slice of cheese, says PETA Senior Director of Youth Programs Marta Holmberg. PETA is recognizing Greta for speaking truth and inspiring passionate young activists to reject anything stolen from an animal.

PETAwhose motto reads, in part, that animals are not ours to eatnotes that more than 80% of the Amazon rainforest thats been cleared since 1970 is used for meat production, either for grazing or for growing food for cattle, including those in the U.S. market. The United Nations states that animal agriculture is responsible for nearly a fifth of human-induced greenhouse-gas emissionsand echoes Thunbergs rallying cry for a global shift to vegan eating. Each person who goes vegan spares the lives of nearly 200 animals every year.

PETA opposes speciesism, which is a human-supremacist worldview that fosters violence toward other animals. The group offers a free vegan starter kit full of recipes, tips, and more. For more information, please visit PETA.org or click here.

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Greta Thunberg, A Vegan, Is PETA's Youth Role Model of the Year - PETA

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Consumers Have Doubts Whether Foods are 100% Vegan – vegconomist – the vegan business magazine

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HomeHot Off The Vegan PressConsumers Have Doubts Whether Foods are 100% Vegan Lloyds Regiser

Data compiled by the Lloyds Register group shows that British consumers are dubious when food suppliers claim their foods are 100% vegan or organic. The report is based on findings from 1,000 UK consumers who were asked their views on the food industry.

The report shares findings on food safety concerns, vegan and organic claims, ethical and sustainability considerations and expectations on retailers and brands.

One in five UK consumers declared themselves to be not confident at all or very suspicious about claims that vegan products do not contain meat. Whats more, one-quarter of all consumers (26.9%) say they are not confident at all that food products labelled as organic are grown or reared using organic farming methods.

The report reveals that 75% of UK shoppers want supermarkets to only stock food from sustainable and ethical sources and that 72% of UK shoppers also expect their supermarket, shop or restaurant to know the precise ingredients of all food products sold despite complex supply chains that may span several countries of origin.

Stuart Kelly, Head of Commercial, Customised Assurance at Lloyds Register commented: It speaks to a worrying wider crisis of confidence that 80.2% of shoppers are either very suspicious, not confident at all or only fairly confident that the vegan product in their supermarket does not contain meat. There is a trust and credibility gap in the minds of consumers over many vegan and vegetarian products. Whilst initiatives like the Vegan Certification Scheme are important there is still much work to be done.

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Consumers Have Doubts Whether Foods are 100% Vegan - vegconomist - the vegan business magazine

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Vegan Kitchen: From mac ‘n’ cheese to holiday roasts, these books cover the waterfront – Press Herald

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From Baklava Custard to Chocolate Covered Cheesecake Bites: Our Top 10 Vegan Recipes of the Day! – One Green Planet

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Ready, set, recipes! Here are our just published, fresh-out-the-mill recipes in one convenient place! These are the top vegan recipes of the day, and are now a part of the thousands of recipes on ourFood Monster App! We have peanut butter filled chocolate covered strawberries, rosemary focaccia bread, and vegan tiramisu, so if youre looking for something new and delicious, you are sure to find a new favorite!

Source: Baklava Custard Tart

This Baklava Custard Tart by Anthea Cheng can easily become your favorite recipe Just like conventional baklava, this tart has loads of nuts, crispy filo pastry, and multiple layers. This is taken to the next level, as well. Instead of thickening the custard with eggs, this recipe cornstarch which is much easier to use! The subtle vanilla and sweetness from the custard perfectly complements a punchy and flavorsome baklava filling.

Source: Chickpea Tortillas

If youre in the mood for a taco or wrap but want something more lite than gluten or are sensitive to gluten this is definitely a recipe you should bookmark. This recipe is great if youre wanting to get that taco feel with a more healthy option. Its also very high in protein! Try these Chickpea Tortillas by Kennedy Kitchings!

Source: Pumpkin and Leek Pie

This savory Pumpkin and Leek Pie by Valentina Chiappa pie is everything you could ever right. A crumbly and cheesy pumpkin-leek filling on topped of a delicious, yet simple crust. You are going to fall in love. This pumpkin leek pie will impress everyone at your next brunch party!

Source: Rosemary Focaccia

This Rosemary Focaccia by Heather Larson is crunchy on the outside, soft on the inside. It is perfectly oily, salty, and all of the other delicious things about focaccia. Serve it at a party or just keep it in your pantry for when youre feeling snacky. Enjoy!

Source: Mushroom Nut Loaf with Balsamic Tomato Chutney

This Mushroom Nut Loaf by Ashley Smyczek is perfect for when youre looking for something to bring a potluck or make for dinner. This meal is simple and the end result is delicious and filling!

Source: Tiramisu

This Vegan Tiramisu by Gretchen Price is a perfect dessert to make for your guests! Its creamy, satisfying, and the perfect sweet treat!

Source: Cauliflower Chickpea Curry

With only a few simple ingredients, you can make something really special that rivals any takeaway! This Cauliflower Chickpea Curry by Harriet Porterfield is ready in just 30 minutes, perfect for a cosy weeknight meal. A fragrant blend of spices combine with coconut milk for a dreamy, flavorful sauce that isnt too spicy, but has just the right amount of kick to keep you coming back for more. Extra comforting served with fluffy white rice and fresh naan bread.

Source: Black Lentil Charred Broccoli Shepherds Pie

This Black Lentil Charred Broccoli Shepherds Pie by Stephanie McKinnie is an extremely warm and comforting entree. This unique take on shepherds pie captures the essence of the classic version minus the meat. The charred broccoli is bursting with flavor and it adds to the overall savory essence of the dish. The lentils provide protein and deliver a heartiness facet while the mashed potatoes deliver the comforting component.

Source: Peanut Butter Filled Chocolate Covered Strawberries

This recipe stems from eating those chocolate peanut butter eggs that are everywhere around Easter. Try these Peanut Butter Filled Chocolate Covered Strawberries by Dora Daily!

Source: Chocolate Covered Cheesecake Bites

Chocolate and cheesecake are natural besties, which makes the invention of chocolate covered cheesecake bites a no brainer. Creamy and rich on the inside, sweet and decadent on the outside and all without a bit of dairy. Plus, they come together so easily that the challenge is only eating one! Try these Chocolate Covered Cheesecake Bites by Rhea Parsons!

We also highly recommend downloading ourFood Monster App, which is available foriPhone, and can also be found onInstagramandFacebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

For more Vegan Food, Health, Recipe, Animal, and Life content published daily, dont forget to subscribe to theOne Green Planet Newsletter!

Being publicly-funded gives us a greater chance to continue providing you with high quality content. Pleasesupport us!

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From Baklava Custard to Chocolate Covered Cheesecake Bites: Our Top 10 Vegan Recipes of the Day! - One Green Planet

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Deep and crisp and vegan: now meat-free festive fare goes exotic – The Guardian

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For years, a plant-based diet was seen as dull. But as more and more people embrace it, food stores are upping their game

Aldis vegan centrepiece of chestnut mushroom, butternut squash and fruit stuffing in handmade vegan pastry.

When Tony Bishop-Weston turned vegan 25 years ago, Christmas dinner was a challenge. I thought Id do a moussaka, as there were 14 of us, he said. I got the last aubergine in the village there was only one. And that was a bit wrinkly.

Everything has changed since then, especially this year, thanks to the flexitarian boom. Vegans who once relied on ingenuity and Linda McCartneys sausages can now pick from a cornucopia of Christmas treats, because half the UK population is cutting back on meat or giving it up, according to market analysts Mintel.

Supermarkets have responded by boosting their plant-based ranges for Christmas. In 2018, Morrisons sold eight Christmas vegan items now it offers 45, with three centrepieces, including a layered vegetable tart and a creamy mushroom Wellington.

Waitrose has doubled its Christmas range from six to 12 products, adding the root en croute a confection of roasted carrots to the beet Wellington that was so popular last Christmas that it became a year-round line. Tesco sells six vegan centrepieces, up from four, including a sweet potato and red cabbage Christmas log, and its Christmas report says that a third of families will have some sort of vegetarian or vegan option this year.Marks & Spencer says there has been a considerable increase in its vegan Christmas offerings this year, and Aldi has a large range of vegan party food, crowned by a Christmas pastry wreath filled with chestnut mushrooms and butternut squash.

A year ago, the only option in Iceland was a less than festive no turkey meal for one, but now it offers five vegan lines, including the no moo chocolate snowflakes mousse, caramel and biscuit dessert.

Its just been amazing. Theres anything you can think of, said Bishop-Weston, reeling off a list of vegan cheeses available gorgonzola, goats cheese, brie and camembert that have nothing to do with goats, sheep or cows.

Of all the food products launched in 2019 in the UK, 24% have claimed to be vegan more than anywhere else in the world

Im really struggling to find anything to moan about now, joked the vegan chef and cookery writer. Theres five blue cheeses. A guy in France is making smoked salmon with pea protein and algae Odontella. Its got the same mouthfeel, the same flavours its amazing.

It has been an extraordinary year for veganism, which has seen an explosion in attention, according to Ryan Whittaker, consumer analyst at GlobalData. Waterstones has 3,545 book titles with the word vegan in them available for sale, as of October 2019, compared with 944 in August 2018, he said.

That attention from consumers has been followed by retailers. In the first 11 months of the year, the Vegan Society registered 14,262 new products under its Vegan Trademark scheme, twice as many as last year and a huge rise compared with the 5,919 that came out in 2015.

In fact, 24% of all food products launched in 2019 in the UK have claimed to be vegan, according to Edward Bergen, global food and drink analyst at Mintel, the market research firm. Its a huge jump on the 8% of launches in 2015, and more than anywhere else in the world.

This whole trend isnt about the vegans, although theyre loving the journey, Bergen said. Its about the consumers reducing the amount of meat they eat.

Its likely that more people will swap meat canaps for things such as M&Ss No-Pork Pigs in Duvets, or add a vegan option alongside meat at large gatherings.

In a best-case scenario, it would be good to cook food from scratch, but the increasing numbers of vegan products available makes it easier for people to make vegan choices on Christmas Day, said Heather Russell, a dietitian for the Vegan Society.

People who do want to cook from scratch their vegan Christmas dinner should think about colour, according to Bishop-Weston. I like to do individual centrepieces because, no matter how beautiful you make it in the middle of the table, once you start cutting into it, its difficult to still be beautiful on the plate, he said.

You can make a little cracker out of filo pastry and you put some holly leaf and cranberries on top, and you tie the cracker with chives or slices of leaf.

But if Im doing a big centrepiece, I often do a pie or Wellington and try to make it pretty by putting layers in, something like kale and cranberry or red cabbage. Youve got those Christmas colours coming through, so, when you slice it, its still looking pretty on the plate.

Heppi Vegan BBQ ribs made from peas Available in 2020

Solmon Vegan smoked salmon, made from algae Available at GreenBay supermarket

Sjrapport seaweed pearls Vegan caviar made from kelp seaweed Available at Ikea

Tofurky roast and gravy Vegan turkey joint Available from Ocado

Mouses Favourite Vegan camembert-style cheese made from cashew nuts Available at TheVeganKind supermarket

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Deep and crisp and vegan: now meat-free festive fare goes exotic - The Guardian

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Kesha’s vegan beauty brand is finally here – Yahoo News

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Kesha is officially in the beauty business.

The singer-songwriter has unveiled her highly-anticipated cosmetics line, Kesha Rose Beauty, after weeks of teasing.

The vegan, cruelty-free brand has made its debut with a colorful collection of makeup essentials launching in partnership with HipDot. The series spans a 12-pan eyeshadow palette packed with vivid shades, a dual-ended liquid eyeliner set and a lipstick and lip gloss duo, which features a lip color named after the star's new single, "Raising Hell."

"Thank u for all the love and support & PLEASE send me pics of u wearing my makeup," the star implored her 2.9 million Instagram followers, sharing images of the collection on the social media platform.

Beauty lines are fast becoming de rigueur for singers and musicians looking to expand their influence and express themselves through makeup. This year alone has seen the Oscar-winning singer and actor Lady Gaga launch her 'Haus Laboratories' beauty brand, while former Spice Girl Victoria Beckham also branched into the business by establishing Victoria Beckham Beauty. Pop sensation Kylie Minogue also unveiled a five-piece Kylie' makeup line in July.

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Kesha's vegan beauty brand is finally here - Yahoo News

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Results of Vegan Food & Living’s Big Vegan Survey 2019 Revealed – vegconomist – the vegan business magazine

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HomeHot Off The Vegan PressResults of Vegan Food & Livings Big Vegan Survey 2019 Revealed Anthem Publishing

This October, Vegan Food & Living invited vegans all over the UK to enter our Big Vegan Survey so we could find out more about the reasons why consumers convert to veganism, what products they like and dislike, and even what their favourite supermarkets.

Over 8,300 people completed the survey over a space of three weeks, and below you can check out some of Vegan Food and Livings favourite results.

For details on how you can purchase the full results, get in touch with [emailprotected] Find out more at veganfoodandliving.com

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Results of Vegan Food & Living's Big Vegan Survey 2019 Revealed - vegconomist - the vegan business magazine

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Vegan sues Burger King because Impossible Whoppers are cooked on same grill as Whoppers made with meat – Legal News Line

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MIAMI (Legal Newsline) A Georgia man who follows a vegan diet has filed a suit against Burger King alleging it is misleading consumers by marketing its Impossible Whopper as zero percent meat when it is cooked on the same grill as meat products.

Phillip Williams, individually and on behalf of a class of similarly situated individuals, filed a complaint Nov. 18 in the U.S. District Court for the Southern District of Florida against Burger King Corp. alleging breach of contract, violation of Florida's Deceptive and Unfair Trade Practices Act and unjust enrichment.

The suit states Burger King uses the trademarked Impossible Meat in its Impossible Whopper and that Impossible Meat is "well-known as a meat-free and vegan meat alternative."

Williams claims that since Burger King began to offer the Impossible Whopper on Aug. 8, the restaurant chain has been misleading consumers due to the fact the Impossible Whopper is cooked on the same grill as traditional meat products, coating the meat-free patty in meat by-products.

"Plaintiff and other consumers purchased the Impossible Whopper, reasonably relying on defendant's deceptive representations about the Impossible Whopper and believing that the Impossible vegan meat patty would be prepared in a manner that maintained its qualities as a vegan (meat-free) burger patty," the suit states.

Williams seeks monetary relief, a trial by jury, interest and all other just and equitable relief. He is represented by David Healy of Dudley, Sellers, Healy, Heath & Desmond PLLC in Tallahassee, Florida.

U.S. District Court for the Southern District of Florida case number 1:19-CV-24755-UU

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Fully vegan restaurant Eden’s Cafe to close in two weeks – Red and Black

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Athens only fully vegan restaurant Edens Cafe will close on Dec. 22 due to an unsustainable business model, according to aFacebook post posted by the owners on Dec. 8.

Edens Cafe has shifted its hours of operation and will continue serving customers until its closing. The restaurant will offer a holiday catering menu available at the storefront or on its website, according to the post.

We are truly devastated to have such a short run, the restaurant said in the Facebook post. Heart centered intentions willed us into this grand experiment but now the financials are waking us up to make big changes.

Prior to Edens Cafes operation, co-founders Nick Bradfield and Julie Hutchins encountered issues which continually delayed its spring opening, including health code issues, insufficient space and a limited budget.

Eden's Cafe, will be closing down in two weeks due to an unsustainable business model. (Photo/Jason Born)

To satisfy the building code, Hutchins and Bradfield changed their business model from serving meals to providing specialty drinks and ready-to-eat meals. The restaurant officially opened onAug. 3.

The restaurant installed a fully-vegan vending machine in That Bar in November.

Edens Cafe is the latest in six restaurants that have experienced untimely closings in the 1660 W. Broad St. since 1990.

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Fully vegan restaurant Eden's Cafe to close in two weeks - Red and Black

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