Currently Browsing: Lara Balsam 506 articles
Meet the the meat and dairy farmers who are going vegan
‘It was after Laurence Candy lost most of his dairy herd to bovine tuberculosis that he decided he would no longer send animals to the slaughterhouse, ‘ writes Suzanne Bearne for the BBC. Click here to read the full article.
‘School with UK’s first vegan kitchen says plant-based menu has lured new pupils to join’ iNews
‘A school in West Sussex which adopted an all-vegan menu has said the move has been so popular that some families have joined the school because of it. ‘ Click here to read the full story from iNews.
Petition: Require schools provide a vegan meal option every day
The School Food Regulations 2014 create requirements for schools to provide portions of certain foods, but do not specifically require schools to provide a vegan option. This should be amended to require schools provide the option of a nutritionally balanced, hot vegan meal on a daily basis. Click here to view and sign the petition.
The climate benefits of veganism and vegetarianism explored in BBC Future experiment
A two week experiment by BBC Future has found some thought-provoking ways to lower emissions from our food, writes Veganuary: “What is clear from our experiment (and more importantly, from rigorous scientific research) is that on average a plant-based diet has significantly fewer emissions.” It stated that the tweaks to our diets that would result […]
New online toolkit helps farmers in the USA to transition from animal agriculture to plant-focused farming
News just in from Veganuary: A unique new toolkit is now available to help farmers in the USA who want to transition from animal agriculture to plant-focused farming! Official Veganuary sponsor, Miyoko’s Creamery, along with Mercy For Animals and Animal Outlook have partnered to launch the Farmer Toolkit. It offers them state-specific resources, tips […]
Camp Beenu, an eco-Jewish youth + family camp
Camp Beenu, an eco-Jewish youth and family camp, is launching this summer. It will take place at Sadeh, the eco, Jewish farm in Orpington, Kent in August. You don’t have to have kids to come along! Sign up to the newsletter here to find out more.
Taglietelle with mushroom, courgette, pea and summer herbs
The UK and Ireland Mushrooms Producers has partnered with Natalie Seldon to inspire the nation to cook mood boosting, flavourful food that highlights the versatility and nutritional benefits of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to the Made with Mushrooms website.
Garlic mushrooms on sourdough toast
The UK and Ireland Mushrooms Producers has partnered with Natalie Seldon to inspire the nation to cook mood boosting, flavourful food that highlights the versatility and nutritional benefits of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to the Made with Mushrooms website.
Savoury pancakes with spicy OGGS and roasted tomatoes
To celebrate the launch OGGS’ brand new Scrambled OGGS, the plant-based egg alternative and bakery brand has partnered with plant-based chef and cookbook author, Niki Webster to create the perfect dish for brunch. Available in Sainsbury’s a 330ml bottle costs £3.25 RRP and is equivalent to six eggs. For more information, please visit www.loveoggs.com
Dutch government backs cell-based ‘meat’ with €60 million investment
‘The Netherlands is the latest to welcome the emerging technology, with a hefty investment’, writes Charlotte Pointing for PlantBasedNews. Read the full story here