vegan
Plant-based pledges
In January 2023, Edinburgh became the first European capital to endorse the global Plant Based Treaty. The Scottish capital followed…
Marius Zürcher: Why restaurants must rethink meat-free dishes
According to research1 conducted by Finder, around 14% of the UK's adults do not eat meat, meaning they are either…
Where next for the UK meat industry?
In the pitched battle between the meat industry and insurgent vegan manufacturers, few would deny the momentum is on the…
Change is possible
The massive impact of meat production on forests, water, biodiversity and climate change is not breaking news. In 2011, former…
Chef Peggy Chan in profile
Peggy Chan – vegetarian chef, restaurateur, TED speaker – isn’t afraid of cutting to the chase. She has just flown…
Trend analysis: Australia goes vegan
Previously known worldwide for their love of meat and barbecue, Australians have turned their culinary attentions towards a vegan diet.…
Veggie might: the rise of vegetarianism in China
At M on the Bund, a popular restaurant overlooking Shanghai’s historic riverside, well-heeled diners gather to tuck into a monthly…
Rise in vegan food creates sustainable business case
The Vegan Society in the UK has launched an ambitious campaign to get all public sector menus offering good, nutritious…
Asia Pacific and the veggie invasion
“I am very pleased to say that, finally, the plant-based movement is here,” says Clara Ming Pi FCSI. Herself a…
New survey reveals light at the end of the tunnel for hospitality
Uncertainty continues to dominate amid Brexit negotiations, but there is optimism on the horizon according to Nisbets Spring 2017 Pulse…