Fried chicken, bacon cheeseburgers and pepperoni pizza aren’t uncommon to see on vegan menus—or even the meat-free freezer section of your local supermarket—but should we be calling these mock meat dishes the same names? A new Missouri law doesn’t think so. The state’s law, which forbids “misrepresenting a product as meat that is not derived from harvested production livestock or poultry,” has led to a contentious ethical, legal and linguistic debate. Four organizations—Tofurky, the Good Food Institute, the American Civil Liberties Union of Missouri and the Animal Legal Defense Fund—are now suing the state on the basis that not only is the law against the United States Constitution, but it favors meat producers for unfair market competition.
The success of America’s first-ever plant-based burger joint is no accident, say its founders. When Matthew and Cierra de Gruyter opened Next Level Burger (NLB) in 2014 neither had ever run a restaurant before. But five additional restaurants later, with plans to open many more, they're willing to give a lot of credit where they think it's due: their decision to go with burgers. We chose the burger to promote plant-based food because it "is approachable to everyone," Cierra told Nil Zacharias on #EatforthePlanet.
Biologically speaking, humans are omnivores and we like to eat a variety of things. There is increasing interest in all sorts of alternative sources of protein as we diversify our diets. This trend is accelerating in 2018.
Here's the Federal Government's Big Chance to Improve Public Health and Reduce Animal Suffering - at the Same Time
Since 1980, the federal government has issued the Dietary Guidelines for Americans to offer input on what kinds of foods contribute to a healthy diet. Every five years, the U.S. Department of Agriculture and the U.S. Department of Health and Human Services appoint an advisory committee to revise and update the guidelines based on the most current science and dietary knowledge. The guidelines set nutrition standards for school lunch programs, federal assistance programs, the military and health professionals. They also serve as a tool to help American citizens choose foods to decrease the risk of disease and improve their overall health.
Cow’s milk is considered a staple in many people’s diets. It is consumed as a beverage, poured on cereal and added to smoothies, tea or coffee.
From Silicon Valley tech moguls to business executives and entrepreneurs, these people know that the future of food means not slaughtering animals.
On a recent episode of their weekly comedy podcast, Cameron Esposito and Rhea Butcher recount a laughably horrendous experience ordering the two token vegan items on a restaurant menu in Miami: some type of vegan burger (though not served on a vegan bun), and buffalo cauliflower (a whole head of cauliflower served with sauce on top). The two riff about people not knowing what vegetarians actually eat, and why so-called vegetarian items on menus often have strange ingredients or come from a completely different cuisine than the rest of the restaurant's menu. To anyone who has ever tried to avoid eating meat in a public setting, the concept is highly relatable. A former vegetarian myself, I quickly grew sick of asking if the dishes labeled vegetarian on restaurant menus were prepared with chicken stock or lard or who-knows-what animal part deemed necessary to create purportedly meat-free menu items.
Five years ago, I went vegan. It’s one of the best decisions I’ve ever made. I didn’t stop eating meat, dairy and eggs because I didn’t like the taste. I stopped because I saw an undercover video that exposed how animals are ruthlessly abused and slaughtered.
We millennials are often described as lazy, entitled and unwilling to leave our parents’ homes. But this isn’t the truth, nor is it what I’m here to discuss. We need to talk about what we’re eating and how it affects the world, our health and the countless animals at factory farms.
As the days get short and we dig in for the holidays, I find myself pondering the Tofurky, and how we got here. Tofurky was designed to resemble a baked stuffed turkey with gravy, and it would, if a stuffed turkey resembled a plant-based cheese combo.
Moby: I Asked One of the World's Leading Animal Advocates Why He's Betting Big on Food Technology to End Animal Cruelty
I am first and foremost an animal rights activist, and secondly, a musician. I've been a vegan for 30 years now. In addition to running Little Pine—a vegan restaurant in L.A where 100 percent of the proceeds go to animal rights organizations—I also wrote a book about factory farming called Gristle, and started the world’s first all-vegan music festival, Circle V (our second event goes down this November in L.A.)