The economy is reopening, so make sure you're not closed off to these survival strategies.

June 11, 2020 5 min read

Opinions expressed by Entrepreneur contributors are their own.

Due to the devastating impact of COVID-19 pandemic on the restaurant industry, one of my coaching clients, Alex, an entrepreneurial executive who served as the Chief Operating Officer (COO) in a regional chain of 24 diners in the Northeast, wanted to explore switching to a different industry.

Alex turned to me as her executive coach and asked for my guidance in early March, before the lockdown fully took hold. I recommended a five-step decision-making process that addresses the dangerous judgment errors we make called cognitive biases, which devastate our decision-making in both our professional and personal life. And now I'm going to share them with you.

Alex and I settled on a list of people she would turn to, including:

Related:Finding Jobs and Building Careers in the Age Of COVID-19 and Beyond

With the data she had on hand, I asked Alex to come up with a list of critical goals, which should address underlying issues as well. We identified three:

We then came up with a number of criteria relevant for the switch and ranked them on her priorities, with 1 at the low end and 10 at the high end:

Initially, Alex listed just one option for switching:It was obvious that she was already leaning towards the food-delivery industry. However, I convinced her to add more options so that she will have fiveat minimum. She took a bit more time deliberating and finally came up with a handful:

At this point, Alex was still leaning towardher favored option, which was to shift to the food-delivery industry. However, I cautioned her to consider each one carefully. We went together through each option, ranking them on the criteria variable. To do so, we made a table with options on the left and variables on the top. Then, after ranking each option on the relevant criteria, we multiplied the ranking by the weight of the criteria, as seen in this table.

Options

Salary

(8)

Innovation

(5)

Room for growth

(6)

Stability

(7)

Ease of transition

(5)

Total

Current position

7

1

2

1

10

130

Food delivery

5

3

4

4

8

147

Meal Kit

5

7

4

3

3

135

Food processing

6

2

5

5

3

138

Grocery store

8

5

9

8

5

224

Alex was surprised that the grocery store option came out as the best option. Thats because grocery stores boomed due to the pandemic and were hiring both workers and executives left and right.

First, imagine the decision completely fails and brainstorm for the reasons for the failure. Next, consider how you might solve these problemsand integrate the solutions into your implementation plan. Then, imagine the decision succeeded. Brainstorm all the reasons for success and integrate these to the plan as well.

Alex imagined that the switch to the grocery store industry failed because of her lack of a proper network to source for job opportunities and her unwillingness to step down to a lower-ranking role. To address these, she decided to spend a month growing her network so that she could make new contacts. Alex also decided to get in touch with former colleagues and mentors who had stepped down from top leadership roles to get their insight on what they learned from the experience.

Finally, when she imagined that the decision to shift to a new role and industry was a success, she determined that this was largely due to her efforts to efficiently transition to her new role and industry by building new core skills.

Alex was able to successfully shift industries. Within sixweeks, she was able to get into a large grocery chain as Senior Vice President of Prepared Foods. While it was a step down from her role as COO, she was able to get a compensation package that was 85 percentof what she received at her former company, owing to the fact that she had joined a much larger organization in a booming industry.

She decided on the following as her metrics of success:

Related:How Entrepreneurs Can Cope (And Come Out Stronger) Through the COVID-19 Crisis

As Alex's examples illustrates, your career growthneednt take a back seat as the nation's economy gradually recovers. When job hunting, as ever, just be ready to network intensively and develop new skills.

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5 Steps to Protect Your Career As We Turn Toward Recovery - Entrepreneur

June 10, 2020 9 min read

Opinions expressed by Entrepreneur contributors are their own.

Curiosity drives innovation. It is an impulse to pursue a thought, find a solution, seek new possibilities or keep on a path to see whats around the next bend. Driven largely by Elon Musks relentless pursuit of curiosity, SpaceX just became the first private company to send people in a spacecraft to the International Space Station and is on a path to making space tourism a reality in our lifetimes.

According to Mario Livio, an astrophysicist, and author of the book Why?there are two types of curiosity. During a 2017 podcast appearance forKnowledge@Wharton, Livio stated,There is perceptual curiosity. Thats the curiosity we feel when something surprises us or when something doesnt agree with what we know or think we know. That is felt as an unpleasant state....On the other hand, there is epistemic curiosity, which is a pleasurable state associated with an anticipation of reward. Thats our level of knowledge. Thats what drives all scientific research. It drives many artworks. It drives education and things like that.

No less than Albert Einstein once similarly, succinctly remarked,"I have no special talents. I am only passionately curious."

Curiosity has been a driving force for Ben Lamm, CEO and founder ofHypergiant, throughout his career, leading to massive success across multiple diverse disciplines.

As a child, Lamm traveled frequently to Africa with his family, and at an early age, he saw the stark contrast between life on that continent versus suburban Texas, where he grew up. He saw that the world operated in a multitude of ways and that within those differences, opportunities lay. This led him to question things that most people accepted, even his own thoughts and assumptions.

Self-exploration and questioning are part of perceptual curiosity, something many of us lose as we grow more stable and confident with our life decisions. Yet for Lamm, that self-exploration led to early successes in the form of personal growth.He became a better student, a better friendand a better hustler.

Now, five companies in, Lamm is on to his most ambitious startup yet with Hypergiant, a modern-day Stark Industries servicing the space-company industry with advanced AI, autonomous satellite command and control systems, Intergalactic internet, an Iron Man-inspired space helmet, an AI-powered bioreactor that converts CO2 into algaeand more.

For most people, these innovations sound straight out of a sci-fi movie, but with a tagline like Tomorrowing Today"and a leader like Lamm at the helm, these innovations are natural outcomes that come from a culture that encourages a passionate pursuit of curiosity in all areas of life and work.

Shoshin, also known as beginners mind, is a concept that comes from Zen Buddhism and refers to having a lack of preconceptions about a subject. That openness to new concepts is something children have naturally. Children exude curiosity in everything they do; they are the perfect embodiment of beginners mind because they are not yet corrupted with prejudice, assumptions or a historical framework that dilutes what they are observing.

Practicing beginners mind also means that even when we know enough on a topic to be considered an expert, we are constantly learning new things, and at any point, those learnings could create a tidal shift in what we believe.

Lamm practices Shoshin with all the subjects he pursues, learning by being as deeply curious as a wayward child, asking, Why?The question of why is always a focus, whether that is why a business decision makes sense, why there isnt a regulation in place or why is there a need for a certain tool. Asking those questions is one of Lamms keys to cultivating an attitude of beginning over and over.

Experiencing a vast array of cultures and customs around the world gave Lamm the gift of seeing things differently from the rest and an instinctual ability to spot market opportunities. Lamm believes it is important to look at diverse customs, cultures and ideas in order to ensure you are seeing multiple sides to every situation and spotting opportunities where others have not.

As someone with a natural inclination to question the norm, entrepreneurship for Lamm was not just a path, it was his destiny. As he puts it, I truly believe entrepreneurs are born and not made. I was always destined to be an entrepreneur. Lamm was fired from every job he had in high school and launched his first company with his college professor as a junior in college. Now on his fifth startup following four successful exits with three of those companies being sold to publicly traded companies, its safe to say entrepreneurship is in Lamms blood.

While Lamms career path may look erratic, his commitment to a path of curiosity and fluid thinking means he is constantly shiftinghis observations aboutthe worldand how he works in it. Every time I create my career anew," he explains, "Im doing it as someone who is peering out to the world as a beginner and again asking how I want to see the world. I often say one of my superpowers is admitting what I don't know, which is weird in this world. I am fine with saying I don't know or don't understand something with the goal to be open and continue to learn.

That vulnerability allows Lamm to be open to new insights and to be taught by his peers, employees, experts, friendsand the world on a variety of topics. Lamm practices being a beginner by never being afraid to begin again, and with an openness to being shown other ways. This manifests itself through another tenet of Buddhism that Lamm embodies, which is the lack of a possessive attachment to any of his ideas.

He recalls a line from the movie Heat, which he saw as a kid, in which Robert De Niro waxes poetic about what to do when the pressure gets too hot: You should be able to walk away from anything in less than 30 seconds if you feel the heat coming on.

Lamms not running from the law, and the mafia isnt turning the heat up on him, but his practice of non-attachment by way of not forming ties too deeply with any idea means that he can shift his thinking when presented with overwhelming evidence that contradicts what he believes to be true. The ability to accept ones own fallibility thatcomes with a curious mind also propagates a spirit of courage and fearlessness.

With age and wisdom comes a belief of having figured things out. That sense of security tends to reduce our curiosity about how things work. Curiosity is in part a biological response to fear. Having a willingness to ask about things you dont know or fully understand can be an act of courage. For Lamm, that fear drives him to look deeper for answers, to push into those areas of discomfortand willingly engage in difficult conversations.

To cultivate a curious mindset is to live with a comfortable amount of fear," he offers."I believe curiosity lives somewhere between fear and wonder.

Lamms ability to live in fear and wonder and balance his perceptual and epistemic curiosity is a a powerful tool for an entrepreneur, and he credits it as being the single most important aspect of his career success.

Lamm can dive deep into ancient aliens one day and into cutting-edge nanoscience research the next. Hell spend an entire day learning about NASAs plans for lunar living and the next day all about rewilding theory in Scotland. Knowing a lot about a lot of subjects helps to spike his curiosity further. He can then ask questions like: How can we cultivate within lunar bases a sense of the wild worlds around us? How can we use nanotechnology to challenge the idea of ancient aliens?

His insatiable curiosity means he never stops learning and consuming new ideas. Lamm believes you should pull inspiration from as many sources as you can. His search for knowledge never satisfied, he avidly consumes documentaries, science fiction moviesand non-fiction as well as art, philosophy, music and pop culture. Some of the visionaries Lamm is particularly drawn to include people like Matti Suuronen, who built the Futuro houses, and photographers like David Yarrow, who creates intricate worlds.

Im really drawn toan aesthetic perspective," Lamm confirms.I find Kanye [West]s work to be interesting and astounding in its diversity and drive. And, yet, I also am really drawn to the work of people like Livio. who is examining how and why humanity works.

While there is no doubt that curiosity is a driving force for Lamm, he clearly knows he can not come up with all the ideas needed to build a successful company. For Lamm,cultivating curiosity in the workplace is the most important thing. He relies on a team of people around him who are also smart, curious people capable of bringing new insights to the world. To cultivate that curiosity, Lamm actively encourages people to engage in and pursue outside passions. Hypergiant frequently brings in a lot of speakers, thinkers and activities into the workplace and doubles down on culture. The idea is to create a soup of ideas, stories, beliefsand insights that will naturally spur people to be curious about why and how these ideas impact their work. Creating an open-floor plan for ideas, the company pushes a variety of things into the ether of its culture, with the knowledge that the intersection of those ideas will result in novelty.

Lamm'slifetime of curiosity and openness to receiving inspiration and new ideas from any source, along with theability to be a vulnerable and empathetic leader, has fueld his success in bringing the future to today. Where will your curiosity take you?

Excerpt from:
Cultivating Curiosity Is What Drives Innovation - Entrepreneur

The worlds premier vegan film festival is seeking vegan-themed films

The International Vegan Film Festival is a trailblazing event dedicated to celebrating a healthier, compassionate, environmentally friendly lifestyle that can be achieved through the consumption of plants and animal-free alternatives. This is a rare opportunity to be a part of a festival that has been the launch pad for such noteworthy titles as Alex Lockwoods 73 Cows, which went on to win a BAFTA Award in 2019.

The deadline for film submissions is July 1, 2020. You can submit your film or encourage a filmmaker to submit on IVFFs website: theivff.com.

The International Vegan Film Festival hosted its inaugural Festival on October 14, 2018 at the Mayfair Theatre as the only known vegan film festival in the world. It is now in its third year and will host its first-ever virtual festival. The Festival judging panel includes a whos-who of the vegan world, including Miyoko Schinner, the founder of Miyokos Creamery, Dale Vince, CEO of Ecotricitythe UKs first and largest green energy providerand owner of the all-vegan Forest Green Rovers football club as well as David Flynn, one of the twin brothers behind Irelands vegan foodie empire Happy Pear.

The Festival accepts films from professional and amateur filmmakers, with large and small budgets, short and full-length features, and fiction and documentary. All of the films selected for the 2020 Festival will be considered for the 2021 World Tour.

Categories All films will be submitted into 1 of 5 categories: Lifestyle, Animal Advocacy, Health and Nutrition, Environmentalism Protection, and new this year, Public Service Announcement.

Lifestyle: Vegan choices in clothing, travel and highlighting the ways that vegans spread their message through activism, art, community etc.

Animal Advocacy: How eating plants can break the chain of suffering that is endemic in factory farming and the role of animal activists

Health and Nutrition: Exploring the positive benefits of a vegan diet, whats involved in going vegan

Environmental Protection: How meat production harms the planet, and how plant-based eating can help to save it

Public Service Announcement (PSA): A short message in the public interest disseminating information quickly and efficiently, with the objective of raising awareness of, and changing public attitudes and behavior towards, a social issue.

Mission The International Vegan Film Festivals mission is to: Be the leading film festival for vegan films that inspire people to choose a healthier, more environmentally-friendly and compassionate lifestyle through the consumption of plants and animal-free alternatives.

Watch the 2019/2020 International Vegan Film Festival World Tour here: http://www.theivff.com

FOR FURTHER INFORMATION: http://www.theivff.com/ https://www.theivff.com/submit.html https://www.theivff.com/award-winners.html

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THE INTERNATIONAL VEGAN FILM FESTIVAL: Call for SUBMISSIONS - VEGWORLD Magazine

Even as a chef, I've been cooking a lot more than usual while socially distancing from home.

It's been 30 years since I formed my first tofu ball, and I've never looked back.Whether you're trying out a plant-based diet for the first very time, or are a vegan in desperate need of some new recipes, you've come to the right place.

Below are some of my favorite vegan dishes to satisfy your breakfast, lunch, dinner and dessert cravings. They're delicious, easy to make and require healthy, simple ingredients some of which you may already have in your pantry!

Banana french toast

(Photographer: Vanessa Rees)

Instead of using milk and eggs, the custard for this French toast is made with bananas and rice milk.Some flour and cornstarch will bring it to a beautiful brown, and the refined coconut oil adds a buttery flavor.For the tastiest results, sit the bread out overnight to give it a little bit of staleness.

Serves: Up to 4

Ingredients:

Steps:

Thai Noodles With Seared Brussels Sprouts

(Photographer: Vanessa Rees)

Sweet, salty, spicy and tangy this one-pot dish has lively textures and satisfying flavors. Tamari sauce (a thicker, less salty version of soy sauce) and miso team up for a salty punch, and the tamarind concentrate has an ethereal flavor, sort of tart and tropical plum.

Serves: Up to 4

Ingredients:

For the sauce

For the noodles

Steps:

Chickpea Potato Curry With Peas

(Photographer: Vanessa Rees)

This is the kind of stew that you can eat cold right out the fridge in the middle of the night. Make sure you choose a top-quality curry blend whose first ingredient isn't "Yellow Dye No. 5." I like to serve this dish with basmati rice and store-bought chutney!

Serves: Up to 6

Ingredients:

Steps:

Bean and Pearl Barley Chili

(Photographer: Vanessa Rees)

Pearled barley gives this dish the heartiest texture. It also absorbs all the aromatic flavors and makes for a mean bowl of chili. I love topping my bowl with crushed tortilla chips, avocado, chopped tomatoes and fresh cilantro.

Serves: Up to 10

Ingredients:

Steps:

Glazed Blueberry Lemon Scones

(Photographer: Vanessa Rees)

These scones go perfectly with some tea at brunch, or just as a snack after dinner. (Feel free to just use regular lemons; the flavor will just be a little more tart.)

Serves: Up to 5 (about 12 scones)

Ingredients:

For the scones

For the glaze

Steps:

Isa Chandra Moskowitz is a chef and cookbook author of "Veganomicon," "Vegan Brunch" and "I Can Cook Vegan." She is the executive chef and owner of Modern Love, a swanky vegan comfort food restaurant with locations in Omaha,Nebraska and Brooklyn, New York. Isahas been vegan for 30 years. Follow her on Twitter @IsaChandra.

Don't miss:

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Chef and vegan of 30 years shares her top 5 plant-based recipes to make at homewith 'healthy, simple' foods - CNBC

The vegan restaurant will feature a breakfast menu, including waffles and French toast sticks, once its dining room reopens. (Courtesy Binge Kitchen)

When Yarnisha Lyons first opened Binge Kitchen in 2017, she was still a student at Texas State University balancing classes and managing her vegan eatery with the intent to promote health and wellness.

Three years later, she has a brick-and-mortar in San Marcos and has recently expanded her wellness mission into San Antonio.

My entire family or at least all my immediate family is veganour intent is health and wellness, Lyons said. We thought what better place than [San Marcos], with college studentsthe future.

Lyons started Binge Kitchen with a food truck in 2017. A year later, she left the food truck behind to better accommodate her customers in a restaurant, offering the first fully vegan menu in town, according to Lyons.

We decided to tackle the food issue first, to promote healthy eating habits, and then we plan to move forward with a fitness program, Lyons said. Those ideas were quickly brought to a halt by the coronavirus pandemic.

With the expansion to San Antonio, Lyons has temporarily closed dine-in services in her San Marcos location, but the pandemic has prolonged that closure. For now, the restaurant is only offering preordered meals for pickup on Sunday mornings.

Prior to the shutdowndue to the pandemicwe actually had plans to fully reopen the San Marcos location, but the situation put a pause on that, Lyons said.

Binge Kitchen offers prepared meals for individuals and families. Some of those vegan meals include meatloaf, shepherds pie, lasagna, barbecue ribs, spinach and cheese chicken, and desserts.

Binge Kitchen

121 N. Fredericksburg St., San Marcos

210-442-8126

http://www.facebook.com/eatbingekitchen

Hours: Pickup available on Sunday from 7 a.m.-8 a.m.*

*hours subject to change

Read more:

Binge Kitchen aims to promote health with its vegan eatery - Community Impact Newspaper

Honey tastes great on toast, sweetens tea and can even be used as a secret weapon in salad dressingsbut if you follow a vegan diet you might be wondering whether or not you can indulge in an occasional drizzle of the sticky stuff without bending the rules. So is honey vegan? We did some digging and have an official answer for you, plus some alternatives to honey that are the bees knees (but not literally, of course). Heres the breakdown.

Honey is a byproduct of the important pollination work done by our friend, the honeybee. Fun fact: Honey-making bees have two stomachsand one of them is responsible for converting nectar into that syrupy sweet goodness we know as honey. Unfortunately, the process of harvesting honey for human consumption involves the exploitation of an animal, which goes against the definition of veganism outlined by the Vegan Society. Its also important to note the larger impact of such exploitation: According to the Vegan Society, there are only seven species of bees among thousands that can make honey, and those species pollinate specific cropsunless of course, they are kept in confinement on a bee farm.

Ultimately, the mass breeding of honeybees affects the populations of other competing nectar-foraging insects, including other bees, so the environmental effect is far reaching. Vegans should also be aware that beekeeping sometimes involves ethically questionable (and arguably cruel) practices that hurt the health of the honey bees. The honey industry, like many other commercial industries, is profit-driven where the welfare of the bees is often secondary to commercial gain, says the Vegan Society. Bottom line: While there is some lingering debate in the vegan community about honey, the authority has spoken and the answer is No, honey is not vegan.

Is there any honey out there that doesnt violate the principles of veganismlike the raw stuff, for example? Alas, the answer is no. Raw honey is distinct from the regular golden stuff in that it is left as-is (i.e., pulled straight from the honeycomb, without further processing). The lack of additional refining involved in the process does not make the raw variety vegan-friendly though since it is still extracted from the hive of harvested, not native, bees. Note: if you want to follow this hypothetical to its furthest point, honey would still not be vegan even if it were to come from native wild bees for the same reason that an egg from a rare feral chicken is notthe definition of veganism precludes the consumption of both animals and their byproducts, period. Basically, if it comes from a bee, it is out of bounds.

Story continues

There you have it. But if you didnt get the answer you were hoping for, dont despair. There are plenty of vegan alternatives that do a bang-up job of mimicking the syrupy sweetness of honey. Without further ado, heres a spoonful of sugar (or six) to help the medicine go down:

1. Agave Nectar: Thinner than honey and just a hair sweeter, this plant-based alternative will do the trick as long as viscosity isnt a critical factor. You can add a dose of agave syrup to a marinade for roasted (or grilled) veggiesand you can certainly stir a teaspoon of the stuff into your morning coffee.

2. Maple Syrup: The next time your sweet tooth strikes, tap a tree, not a bee. We probably dont have to tell you that you can drench your vegan pancakes in the stuff, but you can also use it as a stand-in for honey in cooking and baking. (Note: When using maple syrup as a substitute for honey in savory cooking, opt for lighter varieties and dont overdo it, lest the richer flavor overpowers your finished dish.)

3. Brown Rice Syrup: This lesser-known sweetener is a standout among honey substitutes. Its rice-based, and its starchy origins are responsible for its viscous consistency. Stock your pantry and reach for brown rice syrup anytime you have honey on your mind (or in your recipe). Bonus: This syrup is thick enough to fill in for honey in a vinaigrette, so you can style out your salad sans guilt.

4. Molasses: Molasses is plenty sweet and boasts the same high viscosity, so use it instead of honey for pretty much anything. Just be sure to shop around for the right kind because this plant syrup runs the gamut from light to blackstrap, and the flavor of each variety is different.

5. Coconut Nectar: Protect the hivea coconut palm has all you need. (Moana, anyone?) The sap of this tropical tree yields a sweet nectar with a subtle tang and no perceptible coconut taste. Best of all, this vegan goodness boasts a low-glycemic index (yay, no sugar crash) and a bunch of vitamins and minerals to boot.

6. Date Syrup: This dark brown vegan sweetener can be whipped up in a blender (just boil and puree some dates with a squeeze of lemon) and best of all, its healthier than your average vegan syrup. In fact, some research suggests that date syrup can compete with honey (and win) when it comes to antibacterial compounds.

So you followed your conscience right up to the conclusion and learned that honey is not veganbut theres really no need to steal candy from a bee. Let your moral compass continue to guide you and take action to protect the superhero insects that save our food crops. If youre interested in helping the humble honey bee take care of buzz-iness in peace, you can donate money to aid the efforts of the Bumblebee Conservation Trust. But you dont need to use your pocketbook to show support for the beesa small gesture goes a long way when it comes to protecting these vital pollinators. For example, give your green thumb a workout by planting a bee-friendly flower garden. Looking for less work, not more? No problem. Bees are a perfectly valid excuse to mow your lawn less often, since your inaction actually gives pollinators a chance to get to flowering plants before theyre gone. Finally, if youre going to steer clear of honey, you might as well avoid all products that the bee farming industry profits fromso for mood lighting that really helps you relax, ditch the traditional beeswax and get yourself a soy candle instead.

RELATED: 18 Low-Sugar Desserts That Wont Destroy Your Diet

Excerpt from:

Is Honey Vegan? The Answer, Plus 6 Substitutes to Try - Yahoo Lifestyle

Swedish startup Hooked Seafood AB plans to launch vegan shredded salmon and tuna in Europetwo of the most consumed seafood products in the region. The company is still perfecting the salmon recipe, which is made with soy protein isolate, seaweed and algae, algal oil (to fortify it with omega-3 fatty acids), carrots for color, and smoked ingredients for added flavor.

Hooked was founded in 2019 by entrepreneurs Emil Wasteson and Tom Johansson, who realized that there were few vegan products that rivaled traditional seafood in taste and nutrition. In their research, the founders learned about the destructive practices of the global seafood industry, such as overfishing (which is endangering many species); the overuse of antibiotics on shrimp farms; and the presence of mercury and microplastics in sea animals.

It became obvious that the current seafood industry is environmentally unsustainable, and that seafood consists of more toxins than ever before, Johansson told FoodNavigator. We found that the problem with shrimp is essentially the same for tuna and salmon. The issue lies in producing as much as possible for as low cost as possible. Demand is growing for seafood, what is [compromised] is the health of the animals and the planet.

Hooked was recently accepted to the 2020 class of Berlin-based incubator ProVeg International, where it received 20,000 ($22,760) to fund the development of its company. While Hooked is still finalizing its shredded vegan salmon, it plans to launch its vegan tuna product first in collaboration with a co-packer in the Netherlands through the foodservice sector before eventually expanding to retail. Hooked also plans to develop vegan shrimp and calamari in its mission to become the leading plant-based seafood company in Europe.

Please support independent vegan media and get the very best in news, recipes, travel, beauty, products, and more. Subscribe now to the worlds #1 plant-based magazine!

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Swedish Brand to Launch Vegan Shredded Salmon in Europe - VegNews

Swedish startup Hooked is developing vegan tuna and the worlds first vegan shredded salmon.

Alongside cod, salmon and tuna are the most consumed species of fish in Europe. As it stands, the industry is unsustainable. Seafood consumption has increased rapidly in the past two decades, leading to problems with overfishing. Sixty percent of the worlds fisheries are fully-exploited or fully-fished.

After becoming aware of the major problems in the seafood industry, Hooked co-founders Emil Wasteson and Tom Johannson wanted to create a more environmentally-friendly option.

The current seafood industry is already unsustainable, Wasteson told LIVEKINDLY. [It] is expected to grow with another 30 percent until 2030.

He mentioned the risks of overfishing and destroyed ecosystems, as well as the issues that come with oxygen-deprived fish farms. Fish that escape can threaten ecosystems.

There are also health issues that come with eating fish. It can contain microplastics and heavy-metals. Farmed fish are often fed low-quality feed, which can lead to a bad fat profile in the seafood, said Wasteson.

The brand is developing vegan tuna and vegan shredded salmon using soy protein isolate. Sea algae and seaweed help with the fishy flavor, and a wet extrusion method helps achieve the right texture. According to Wasteson, Hooked can scale its plant-based solution without harming the planet.

The vegan seafood alternatives will include all the good seafood nutrients, like omega-3 and protein.We believe both the environmental and health aspects are important,added Wasteson.

In the future, Hooked also aims to offer vegan prawns and calamari. Its first product will be vegan tuna, but its hero product will be the flaked salmon, which is currently still in development. Wasteson said: it will be a shredded salmon with various flavors, perfect to use in bowls, salads, wraps, pies, and pasta dishes.

First, Hooked will aim to offer its products in the foodservice and ready meal industries in the EU, before moving into retail eventually.

Wasteson noted: We believe the biggest social impact and monetary potential in the food system is to make it as easy as possible for regular people to choose more sustainable alternatives in their everyday life.

Summary

Article Name

Swedish Startup Is Creating the First Flaked Vegan Salmon

Description

Swedish startup Hooked aims to provide more sustainable alternatives to seafood. It's currently developing vegan tuna and shredded salmon.

Author

Charlotte Pointing

Publisher Name

LIVEKINDLY

Publisher Logo

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Swedish Startup Is Creating the First Flaked Vegan Salmon - LIVEKINDLY

Vegan lifestyles have been on the rise in recent years and these restaurants are not playing around when it comes to veggies.

The vegan lifestyle is no longer as taboo as it once was and every day, more people are leaning on a meat and dairy-free diet, especially with veggie-friendly international cuisines. With so many ways to find plant-based protein and so many accessible ingredients, it's not surprising that vegan restaurants have also taken the food industry by storm. Many people who enjoy them aren't even vegans but simply appreciate the option to swap out a heavy steak dinner with something a little creative, a little fun, and highly innovative.

Farm-to-table menus and advances in molecular gastronomy have furthered vegetarian and veganism in ways chefs never could have imagined, and many are not pioneering the vegan world. From avant-garde dining to homestyle twists, these restaurants are pushing the envelope so much that it's earned them the title of one of the best vegan options for 2020.

Not only does Somebody People offer a diverse menu, but the name alone is unique, and it might even sound familiar to some...Any guesses? The line "somebody people" appears in David Bowie's song "Five Years"! Now, how could anyone go wrong with a Bowie-inspired restaurant name?

Somebody People isn't just rocking its title, though. With a Mediterranean-inspired menu, Somebody People is crafting comforting dishes from scratch, including their very own pasta and almond ricotta. The owners of this restaurant, Tricia and Samuel Maher, have even taken things a step further and instituted a zero-waste initiative.

Foodies can find just about anything in New York, and Brooklyn, with its inspired art scene and hip dining, is home to none other than Public Records. This building not only houses a record store, record bar, andentertainment venue but is also home to a vegan cafe.

Those craving a solid vegan menu will also be psyched to find a well-thought-out drink menu, furnished with creatively crafted drinks that stand apart from others in a similar venue.

Down in New Orleans Breads on Oak are finding new-age ways to not only serve vegan food but to preserve the ecosystem in which it's procured, as well. The restaurant is mostly solar-powered and also has a zero-waste policy, making them uber environmentally-friendly while worshipping the food they harvest from it.

Even better, their artisan bread selections are organic and their food is scratch-made, complete with a family atmosphere and a down-home smile.

Related:10 Fast Food Restaurants With Great Vegan Options

Millennium isn't new to the vegan scene, but they're still rocking the world of veganism over two decadeslater. This restaurant can be foundright in the center of the city and visitors will not be disappointed with this seasonally-inspired menu.

The dishes served are organic and wholesome, crafted with only the finest produce and the freshest of ingredients around. The menu also consists of several international influences, making it a dynamic experience as well as one that's full of variety.

Related:Hotels Around The World Are Jumping On The Vegan Bandwagon

Natural Selection just seems like it would be a good name for a vegetarian and vegan restaurant, and this one is doing things right. In Northeast Portland, foodies will absolutely fall in love with this town as well as Natural Selection.

The menu here is modern and incorporates new and fresh flavors that don't echo what many think when they think of vegan foods. These European-inspired dishes are high in flavor and surprising in presentation, and definitely shouldn't be missed out on.

Next:Vegan? Want To Try Indian Food? Here Are Your Choices

Spicy Food In The U.S Doesn't Hold A Candle To What They Eat In These Countries

Originally from New York, Katie is used to a fast-paced lifestyle. She got her personal start with writing in the second grade, and carried that passion with her until she won a spot in her high school's published poetry book - but not before becoming the News Editor and columnist for the high school newspaper. In college, she majored in English Literature with an emphasis in Political Science, soaking up most creativity and method from one of the last professors to study under famed beat poet Allen Ginsberg. The more she wrote, the more she learned about the world and, more importantly, herself. She has been writing professionally and has been published since the age of 19, and for nearly a decade has covered topics in entertainment, lifestyle, music news, video game reviews, food culture, and now has the privilege of writing and editing for TheTravel. Katie has a firm belief that every word penned is a journey into yourself and your own thoughts, and through understanding this, people can begin to understand each other. Through her voice, she brings personality, research, and a bit of friendly sarcasm to every piece she writes and edits.

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The Results Are In, Here Are The Best Vegan Restaurants In The US - TheTravel

Finnish vegan brand Oddlygood recently launched a new line of plant-based cheese for the United States foodservice market. Created in 2018, Oddlygood is currently used by Koti Pizza, the largest pizza chain in the Nordic Region. Made with shea and coconut oils and potato starch protein, Oddlygoods vegan cheese is known for its meltability and creamy texture. It is available in ready-to-use 2.2-pound bags of shredded cheese and 6.6-pound cheese logs in mozzarella or cheddar styles, which can be used in place of dairy cheese in dishes such as pizzas, sandwiches, Italian entres, quesadillas, and grilled cheese.

As plant-based diets continue to rise in popularity, foodservice operators will need to adapt to retain their existing customers and attract new ones, Mari Meriluoto, Director of Marketing of Oddlygood, said. Created for cheese lovers looking for a delicious plant-based alternative, Oddlygood provides a real cheese experience that makes people feel good about their health and wellness and the well-being of the planet.

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New Finnish Vegan Cheese Brand Launches in the US to Revolutionize Pizza Shops - VegNews