The Vegan 2023 Issue 3 by The Vegan Society

2023 Issue 3

PEGGY OKI Activist, artist, athlete

BUDGET RECIPES From Broke Vegan

VEGAN INTERIOR DESIGN

Tips and ideas

Editor’s letter and contents

EDITOR’S LETTER The cost-of-living crisis affects almost everyone, and our campaign Live Vegan for Less is here to help. In this issue of The Vegan you can find three delicious budgetfriendly recipes from the brilliant Broke Vegan recipe book series. And we have an opportunity for you to win one of these titles for yourself! Find out more on page 3. Our Nutrition section this quarter is also all about making your budget stretch further. Read dietitian Chantal Tomlinson’s top tips for keeping well while also cutting back on spending, along with her recipe for a spicy bean burger that won’t break the bank.

I’m delighted to introduce our main feature for issue 3 – an interview with the incredible Peggy Oki. Ursula Watson chatted to Peggy about her life of activism, art and sport, finding a common thread of curiosity and compassion throughout. You can also find Olga Alexandru’s top tips on veganfriendly interior design, a Q&A with our newest Ambassador, the actor Paul Higgins and a Deep Dive feature all about how veganism is presented in the media. As ever, get involved by emailing your comments and opinions to editor@vegansociety.com – I always love reading your letters!

CONTENTS 03

Highlights Essential updates on Vegan Society news

Oki 06 Peggy An interview with the

Membership

Nutrition

Letters, discounts, updates and more

Eating well on a budget

inspirational activist

Recipes

Interior design

Shoparound

Reviews

Budget-friendly recipes from Broke Vegan

Tips on vegan-friendly DIY

New products to look out for

Including a vegan Michelin recommended restaurant

Elena Orde, Editor

Deep dive

Paul Higgins

Events

An analysis of veganism in the media

An interview with our newest Ambassador

Vegan events across the UK

40 Volunteers Volunteer of the Season

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From the CEO

FROM THE CEO During this past quarter I have been delighted to attend so many exciting and illuminating events on behalf of The Vegan Society. Here are just a few highlights. Recently I made a trip to Korea, where interest in veganism is soaring. I visited a number of our trademark holders and agents, and presented at the Korean Festa in Seoul, where I spoke about the rise of veganism. During my stay I also spoke to the media about the growth and success of our trademark. In May we had a fantastic staff day together in Birmingham.

Since the shift to remote working, these events present a wonderful opportunity to meet new staff members and reconnect with colleagues. We used the day to come up with innovative ways to improve collaboration across the organisation and improve staff wellbeing, as well as strengthening the relationships which make The Vegan Society such a fantastic and effective charity. And finally, I would like to thank everyone who engaged with our Annual General Meeting this year. Whether you attended the event via the live video feed or took the time to vote on the motions ahead of the meeting, your input is very much appreciated. You can see a breakdown of the results on page 25. Steve Hamon, CEO

Sustainable Printing The Vegan Society cares deeply about the future of our planet and all those we share it with. We are committed to operating as a responsible, sustainable organisation which means we are conscious of the social, economic and environmental impact in all that we do. With this in mind, we are very pleased to announce that we work with Seacourt to print and distribute The Vegan. Seacourt are the UK’s leading environmental printing company and work closely with their clients to ensure that all material is produced with the lightest environmental footprint possible. In fact: • Their presses are 100% free from water, alcohol and harmful chemicals

21 Hylton Street, Birmingham, B18 6HJ

0121 523 1730 info@vegansociety.com vegansociety.com

• They use inks that are vegan and free from volatile organic compounds • They are powered by 100% renewable energy • They send zero waste to landfill As a result, they are Net Positive (beyond carbon neutral including the entire supply chain). Every time they produce a piece of print, they take responsibility for more carbon than they are generating – what they call Planet Positive Printing. We hope you enjoy reading this issue, knowing that it has been produced in line with ethical, sustainable principles.

Printed on recycled paper

Editor Elena Orde Designer Violeta Pereira Cover image Portrait of Peggy Oki by Matt Dayka The views expressed in The Vegan do not necessarily reﬂect those of the Editor or of The Vegan Society Council. Nothing printed should be construed to be The Vegan Society’s policy unless so stated. The society accepts no liability for any matter in the magazine. The acceptance of advertisements (including inserts) does not imply endorsement. Complaints should be made in writing to chair@vegansociety.com or ceo@vegansociety.com or by post. Visit vegansociety.com/complaints-procedure to find out more.

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Highlights

HIGHLIGHTS

We had a live cook-a-long with Caribbean recipe creator Daniel Grant (@dannylonglegz)

Live Vegan For Less As the cost-of-living crisis continues, our campaign Live Vegan for Less aims to support vegans and non-vegans to eat healthily on a budget. Recently we had a live cook-a-long with Caribbean recipe creator Daniel Grant AKA @dannylonglegz. If you missed it, you can find his delicious rasta pasta recipe on our Instagram channel. We have also updated our recipe hub to include tasty treats such as Cauliflower Wings and Tinned Fruit Tartlets from the Broke Vegan series, and speedy main dishes such as Lentil Ragu and Lemony Courgette Orzo. You can find three of the new recipes from Broke Vegan in this issue of the magazine, starting on page 10. This year we are developing a budget-friendly three-course menu for students as well as a three-course summer BBQ menu for family and friends to enjoy!

randomly select two winners, each to receive one book. Visit the competition pages on our website for terms and conditions.

Speaking engagements

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Vegan Society staff have spoken at a range of public events over the past few months. Here are just a few highlights. CEO Steve Hamon defended veganism at a debate held at Durham University. The motion put forward was that ‘Veganism does more harm than good’. Steve gave a well-argued and robust counter to this assertion, and the vegan side ultimately won the debate. Head of Campaigns, Policy and Research Claire Ogley spoke at How the Light Gets In, an arts and ideas festival, on a panel with philosopher David Livingstone Smith, economist Guy Standing and Baroness Lola Young. They discussed Plate Up for the Planet and the importance Competition time! EO iv of encouraging people to make n St U We are excited to announce a ev eH am positive changes in their lives to an h r am competition we are running with our Du on a audience of around 300 people. t a debate held at members to win a copy of the recipe book Education Officer Laura Chepner gave a talk Broke Vegan: One Pot! To be in with a chance on vegan-inclusive education at Oakworth Primary of winning, make one of the recipes from the Live Vegan School. She received 100% excellent feedback from the for Less hub on our website, or the recipes included in this teachers and teaching assistants she spoke to and is excited edition of the magazine. Take a photo and send it to us at to bring this valuable resource to more schools in the future. campaigns@vegansociety.com with the subject line ‘Live Vegan for Less competition’ before 1 September. We will Issue 3 2023 The Vegan | 3

Highlights

Read the updated blog on aquafaba on our website

Animal testing ban reinstated In early May, the UK government announced that they were now allowing the use of animal testing for cosmetics ingredients following a two-year ban. The Vegan Society publicly responded to this news, stating that, “The British public do not support this. Brexit should be an opportunity for the UK to lead the world in protecting animals, not a chance to row back on these hard-won protections.” Following the uproar in response to the announcement, the government U-turned on their decision and confirmed that it had banned the issuing of licences for animal testing of chemicals used as ingredients in cosmetics products. This is a real victory for the groups who stand up against animal suffering.

The best of the blogs We have recently updated our most popular blog of all time – an introduction to the ingredient aquafaba. Aquafaba is the water from a can of chickpeas, and can be used to make vegan meringues, mayonnaise, ice cream and more. In our new and improved blog, Vegan Society volunteer Lee Hawkins explores the versatility of this ingredient, detailing how it can be used as a fantastic vegan alternative 4 | The Vegan Issue 3 2023

to egg whites. He gives his top tips on getting the most out of aquafaba and shares some fantastic recipes. We have also recently added a blog all about the wonders of tofu. Harriet Macintosh gives a detailed account of this ancient ingredient, looking at its health benefits, the different types of tofu, ways of preparing it and recipe suggestions. Head to vegansociety.com/blogs to check out the above and plenty more.

In the news Are you up to date with The Vegan Pod? Our brilliant podcast tackles a different question each month, aided by expert speakers. Host Rachel New spoke to vegan runners Emily Goyal and Matthew Fordham all about their experiences completing the 2023 London Marathon. They discussed training, nutrition and what it was like to represent es m veganism at one of the most iconic a J lle e marathons in the world. i n Da June’s podcast looked at veganic growing, and asked the question ‘Should your garden be vegan?’ Danielle James, gardener for The Forward Trust and Combe Grove, and Matthew Appleby, author of How to be a Vegan Gardener, weighed in. They looked at how to get started with vegan growing and shared their top tips.

Highlights

Research The Research Team held the first On the Pulse webinar of 2023 which saw Researcher Network member Dr Maureen O'Sullivan present on the rights of vegans in the UK, Irish and European courts. On the Pulse events are available for the public

Catering for Everyone

Catering for Everyone is our campaign to get more and better vegan options on public sector menus, whether in schools, hospitals, care homes, universities and more. As part of our work in this area, our Policy Team met with the Chair of the Civil Service Vegan Network to hear about their work to improve vegan options and to offer our support with their actions. Our Campaigns Team took part in a panel webinar for Public Sector Catering during Plant-Based Week, where we were able to highlight our Catering for Everyone campaign and the importance of encouraging people to make better food choices.

aw tho rn

The incredible athlete, activist and Vegan Society supporter Lisa Gawthorne is now a World Champion in her age group after winning the Sprint Duathlon race in Ibiza. Lisa finished the running and cycling race over a minute ahead of her competition. The victory came just six weeks after she took home gold at the European Duathlon Championships. Lisa says, “It was amazing to become European Champion, but this is a dream of dreams.” Lisa’s success comes as she celebrates her twentieth year as a vegan. After going vegan for animal rights reasons, she says she has seen benefits from her plant-based diet in her training and athletic performance. Lisa has previously worked with The Vegan Society on our health and nutrition campaign, Vegan and Thriving. Look out for further updates on Vegan and Thriving later this year – exciting developments are planned!

to attend, so keep an eye on our newsletters and social platforms to stay up to date about the next announcements. Over the past few months, we have updated our research blog with several fascinating pieces across a range of academic disciplines, including a piece by Dr Jeanette Rowley on the ongoing battle to curb the use of ‘dairy type’ words to advertise vegan products. Research Advisory Committee member Dr Corey Wrenn also contributed a piece defending the vegan abolitionist perspective.

Li sa G

Lisa Gawthorne wins gold

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Feature

“I’VE FOUND MY PORPOISE!” Activist Peggy Oki on following her passions and taking action for dolphins and whales Peggy Oki is a legend in the skateboarding world. At 18 and as the only female member of the Zephyr competition team, she won first place in women’s freestyle and in 2012 she was inducted into the skateboarding hall of fame. But it wasn’t her skateboarding success that brought her to my attention – it was her 2016 Ted Talk about creating art as activism for dolphins and whales.

Maui dolphins Peggy’s Ted Talk, which has 4.8 million views, opens with footage of her sighting a humpback whale in Alaskan waters. As a lifelong surfer, Peggy has had many encounters with dolphins and whales, collectively called cetaceans, and who Peggy terms the ‘cetacean nation’. I talk to Peggy just after she has hosted two vegan events in Raglan, New Zealand, screening the documentaries Milked and Eating Our Way to Extinction. It is a few days before she has another big event creating and exhibiting a mosaic of origami Maui dolphins. When we chat, she is in the library at Raglan collecting origami dolphins that local children have made. Maui dolphins are the world’s smallest dolphin. They are critically endangered with estimates that there are now only 50 left. Peggy says, “Their main cause of death is as by-catch or entanglement in fishing gear. It’s been very eye opening for me, because my previous efforts were regarding commercial whaling.” By-catch is a term meaning the unwanted animals trapped by commercial fishing nets during fishing for a different species.

Origami whales Peggy is the founder of the Origami Whale Project. It is a huge installation of 28,000 origami whales which she

Maui dolphins are the world’s smallest dolphin. They are critically endangered with estimates that there are now less than 50 left. Photography by Phillip R Lee

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Title of Page

took to Alaska for exhibit during the International Whaling Commission meetings held in 2007. Each piece of folded paper represents a whale who has been killed since the return of sanctioned commercial whaling. I ask her how it began. “It first came about when I was asked if I wanted to coordinate a children's art activity for the Santa Barbara Whale Festival. They proposed origami sea creatures and I said there was a tradition of 1000 origami cranes in Japanese folklore. I reached out to animal welfare organisations that were working together to end whaling and looked up the whaling quotas for Japan and Norway which was 1400. In order to meet that goal, I started going to schools talking about whales and getting kids educated and excited about how cool whales are. Kids are so open in their heart, and they wanted to help.” When Peggy was asked to present it to the International Whaling Commission delegate of the US in Washington, she needed to find a way to exhibit 1400 whales. “It evolved to making a curtain of whales. We organised and hand stitched it, arranging the strands so it was like a rainbow. That was the first curtain. Since then, we have continued adding to it. We’re now at over 40,000. ”It’s overwhelming to realise that each paper whale represents a real whale who has been killed. After seeing the art piece, some people thank me, and some are in tears or very sombre. And of course, it’s not that I wanted people to feel sad but that was the reality and my way of presenting it.”

Allowing life to unfold

Surfing drew me to the ocean. Hearing about dolphins surfing – that was like wow, dolphins surf!

For Peggy, this organic evolution of following her passion is a thread that runs through her life. When I ask her how she became the only female skateboarder in the Zephyr team she says, “I didn’t even try, I was skating on this hill and practising my surfing moves on a skateboard and this boy turned up and asked if I wanted to be on a skateboarding team.” It was surfing that also led to Peggy’s interest in cetaceans. “Surfing drew me to the ocean. Hearing about dolphins surfing – that was like wow, dolphins surf! This was in the late 1970s, and scientists were just starting to say that play was a sign of intelligence – well, yes, of course. So that’s where I got very interested in studying dolphins in the wild to prove that they were intelligent.” Peggy went on to study a degree in Field Biology and then a Bachelor’s in Fine Art and Painting. On being introduced to the work of Andy Goldsworthy and environmental art she realised she could combine her two interests. Her passion for the cetaceans that inspire her art and activism is palpable as she talks. “It’s really fascinating to think of these beings and how they are so organised and intelligent. I have a photo of an orca brain next to the human brain. Their brain is five times the size and far more convoluted than a human brain. The paralimbic lobe, the part of the brain that handles emotions, is much larger than it is in a human’s. Fascinating!”

Whales in captivity “On the flip side, the sad thing is that people want them in captivity and that’s one of the things that I have campaigned on. I have campaigned for one particular female orca – they Photography by Jinki Cambronero

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Feature

call her Lolita but I call her by her original name which is Tokitae which I think is much more respectful of her. She’s been in captivity for 52 and a half years.” The campaigns to release Tokitae have been ongoing for many years. Peggy has helped enormously with a hard-hitting video about Tokitae’s brutal capture and the subsequent murder of members of her family. She is hopeful of a release; however, the situation is complicated by Tokitae’s health and concerns she may carry a disease to her pod, the endangered Southern resident orcas, who now only number 73. But Peggy is hopeful, and a couple of weeks after our chat she posts on Instagram to tell her followers that this shared dream is close to coming true. Talk of Tokitae brings us to the SWIMS Act which is US legislation to ban the moving and breeding of whales. If breeding in captivity stops, whales cannot be replaced so over time there will no longer be any whales in captivity. Peggy is modest about her input in this campaign but since she announced the bill 40 legislators have co-signed.

Advocating for veganism Peggy has been vegan for over 20 years. “I had a budgie and I named her Cheeky. She had so much personality! Knowing that I was eating her kind – chickens and turkeys – I realised I could no longer do it.” She had the same realisations about fish, wondering if they had ‘personalities and souls’ and sometimes tried to connect with them by gently putting her finger up against an aquarium. Peggy attributes her health to her vegan diet. At 67, she still surfs and rock climbs regularly. “I think a lot of it has to do with being vegan. I don’t even drink coffee or energy drinks.” Peggy is passionate about raising awareness of the link between what we eat and the climate crisis. “We are so close to devastating our planet. There are already reports of whales adjusting their migratory patterns because of food availability associated with climate change. This is really big, and people are still eating animal products. One of the things I would like to suggest that since Eating Our Way to Extinction is free online, anyone can organise a private home screening.

Prepare a vegan meal that would provide alternatives to animal products.” A few days after the Maui dolphin mosaic is completed, Peggy will speak at a climate conference in Raglan about choosing a vegan diet. “There’s a very moving TED Talk by Captain Peter Hammersted, one of Sea Shepherd’s leading captains. It really inspired me to think about how I’m going to talk about saving dolphins and whales from by-catch and entanglement. I am passionate that we need to shift to a plant-based diet.”

Finding purpose I ask what Peggy is most proud of in her over 25 years of activism for cetaceans. “I wouldn’t use the word proud, but the origami whale project is what I have been most excited by. And more recently the Maui dolphin origami mosaic, which is called Entanglement of Maui. There are less than 50 Maui dolphins left, and their leading cause of death is entanglement. That’s what I’m working on in Raglan. I’ve already made two mosaics in Washington, DC, but I want one specifically in New Zealand, to raise awareness to the public about this dolphin and how we need to get on the back of the New Zealand government and say, do something! “My intention is to go anywhere in the world where I would be invited and supported to bring the Entanglement – Double Disaster project to raise awareness of this topic. There is nothing else that is killing over 300,000 dolphins and whales every year. 250,000 sea turtles are killed due to by-catch entanglement. This is something I am very passionate about. I’ve recently coined a phrase – I’ve found my porpoise! “One question that people ask me is how did skateboarding relate to what you are doing now. To be a skateboarder you have to be tenacious. You fall, hit the ground and it hurts. You get back up and you just keep working on those moves. And that’s how you have to be as an activist. You just choose to be tenacious and don’t give up." By Ursula Watson Follow Peggy's work at peggyoki.com and cetaceans.org

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To be a skateboarder you have to be tenacious. You fall, hit the ground and it hurts. You get back up and you just keep working on those moves. And that’s how you have to be as an activist.

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RECIPES Three budget-friendly recipes to help you Live Vegan for Less

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Recipes

CAULIFLOWER NUGGETS Serves 2

Ingredients 1 medium cauliflower, broken into florets 4 tbsp cornflour 1 tbsp smoked paprika 1 tsp ground coriander 4 tbsp dairy-free milk 100 g panko breadcrumbs or regular very dry breadcrumbs 4 tbsp flavourless oil Salt and pepper

To serve Small handful of finely chopped chives (optional) Hot sauce

Irresistibly crunchy and so simple to make – there’s no time wasted breadcrumbing the individual cauliflower florets. Mixing the wet ingredients and breadcrumbs on the baking tray means you get lots of extra crispy morsels of flavoured breadcrumb shards to serve with the nuggets. Switch up the spices if you fancy a change – these would be wonderful in a traditional fast-food style with onion and garlic powder or given an Indian twist with garam masala and ground cumin.

Directions Preheat the oven to 200°C (400°F), Gas Mark 6. Steam or boil the cauliflower in salted water for 5 minutes until almost tender. Drain well and transfer to a large baking tray. Sprinkle the cornflour and spices over the florets and toss to coat. Pour over the dairy-free milk and toss to coat again, followed by the breadcrumbs, tossing a final time to make sure every crevice is covered in breadcrumbs. Season well with salt and pepper. Drizzle the oil over the breadcrumbed florets and bake for 15 minutes until the breadcrumbs are deeply golden and the cauliflower is cooked through. Serve with chopped chives, if you like, and hot sauce.

Recipe from Broke Vegan: Over 100 plant-based recipes that don't cost the earth, by Saskia Sidey. Published by Hamlyn, December 2020. Photography by Jo Sidey. Hardcover £12.99. (octopusbooks.co.uk)

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Recipes

LENTIL ‘RAGU’ Serves 4

Ingredients 1 onion, roughly chopped 1 leek, roughly chopped 1 carrot, roughly chopped 1 celery stick, roughly chopped 2 tbsp olive oil 3 garlic cloves, finely chopped or grated 400 g can of green lentils in water, drained 500 g tomato passata 2 tbsp vegan bouillon powder 1 tbsp yeast extract spread Salt and pepper

To serve Small handful of basil leaves (optional), to serve

If you want to save even more cash, you could cook a big batch of lentils and then freeze them in portions, but canned cooked lentils (rather than the trendy – and more expensive – pouches) can be really affordable too. If you don’t have a food processor to help make quick work of the veggie chopping, try using a box grater instead. Serve this ‘ragu’ with pasta, or on top of quick polenta or mashed potato.

Directions In a food processor, blitz the onion, leek, carrot and celery. You may want to do this in batches, depending on the size of your food processor. Put the oil in a deep heavy-based saucepan over a medium heat. Add the chopped vegetables and sauté for 5–8 minutes until beginning to soften. Add the garlic and cook for a further minute. Add the drained lentils, passata, bouillon and yeast extract spread, bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. While the ‘ragu’ is cooking, you can make some pasta. Season to taste and serve with basil leaves, if you like.

Recipe from Broke Vegan: Speedy: Over 100 budget plant-based recipes in 30 minutes or less, by Saskia Sidey. Published by Aster, December 2021. Photography by Jo Sidey. Hardcover £12.99. (octopusbooks.co.uk)

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Recipes

CANNED FRUIT TARTLETS Makes 6

Ingredients 320 g ready-rolled sheet vegan puff pastry Plain flour, for dusting 400 g can peach slices, syrup drained and reserved Finely grated zest and juice of 1 lemon 100 g icing sugar

Release your inner child with this dark chocolate strawberry bark. Customising the ingredients is easy: swap strawberries for apricot, dried mango or banana chips, or skip the pistachio if you’re avoiding nuts.

Directions Preheat the oven to 180°C (350°F), Gas Mark 4. Roll out the pastry a little more on a lightly floured work top, trying to keep it in a rectangular shape. Cut the pastry into six evenly sized rectangles and place on a large baking tray. Arrange 4–5 peach slices on each pastry rectangle in a fan pattern, then brush with some of the syrup from the can and sprinkle with lemon zest. Bake for 12–15 minutes until the pastry is puffed and golden brown. Meanwhile, gradually add the juice of the lemon to the icing sugar until you have a thin icing of a pourable consistency. Once cooked, allow the pastries to cool on the tray for 10 minutes before transferring to a wire rack. Drizzle each tartlet with icing and allow to set before serving.

Visit vegansociety.com/LiveVeganForLess and follow #LiveVeganForLess on socials for more tips to help you make the most of your budget. And turn to page 3 to find out how to win a copy of Broke Vegan: One Pot for yourself!

Recipe from Broke Vegan: Over 100 plant-based recipes that don't cost the earth, by Saskia Sidey. Published by Hamlyn, December 2020. Photography by Jo Sidey. Hardcover £12.99. (octopusbooks.co.uk)

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Feature

VEGAN INTERIOR DESIGN Olga Alexandru talks to experts in the industry Planet-friendly, animal-friendly, human-friendly. These are the guiding principles of vegan interior design. While this also applies to veganism in general, the way this works within the interior design field is myriad. Firstly, it means not using any animal-derived materials such as fur, leather, silk, wool, down or beeswax. Secondly, it also means avoiding products that have been tested on animals. Chloe Bullock, vegan interior designer and director of Materialise Interiors, notes that “There are many interpretations of sustainability and any animal use really is not sustainable from any angle. Apart from the likely cruelty, there are toxic chemicals, fossil fuels to grow feed, land and water use and methane to consider. Where animals are mistreated it's often the case that people in the supply chains are too.” It’s a no-brainer that vegan interior design is necessary for the future of our planet. Some may wonder what else, besides the obvious materials, is not vegan in traditional design. For example, casein (a milk protein) can be hidden in paint. Other littleknown animal products which can crop up in interior design include cochineal (insects that are used for red colouring), shellac (a resin from the female lac beetle) and ox gall (a material from cows). There are also some glues and coatings that can be used in a variety of interior design contexts that are not vegan – but finding out whether a particular product is suitable for vegans can be tricky.

Biofabrication So how is vegan interior design addressing these problems? What innovations are happening that mean we can choose vegan every time? A relatively new manufacturing process called ‘biofabrication’ may be the solution. This involves creating fabrics and textiles out of cells, proteins and other living materials. We are seeing leathers made from mushroom and pineapple, recycled plastics turned into textiles and trees into duvets as well as bedding made from pulped eucalyptus trees, bamboo fibres and organic buckwheat. Other textiles are made from cactus, apples, fruit waste, algae and collagen to name a few. Sometimes, though, going back to basics is best. Eleanor Fausing of Eleanor Fausing Luxury Interior Fabrics, has focused on linen as her main material for a great reason. She says, “I have chosen to print on 100% linen to ensure that my Photography by Martin Gerhard (pages 16-18)

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Feature fabrics are as sustainable as possible and durable enough to last a long time.” She has also taken care to be eco-friendly in the production of her fabrics, using digital printing and pigment colour which reduces ink and landfill waste and uses less water.

Reduce, reuse, recycle Of course, one way to be more eco-conscious is not to buy new products at all. Martin Gerhad of Boostology, an eco-friendly gift marketplace, agrees: “Don't buy new all the time – give your local charity shop or car boot sale a visit, and pick up something pre-loved. You'll walk away with a bargain and feel good about it too!” If you are going to buy new, Gerhad suggests you “Look for products that are reusable or are made to last, so you’re reducing the amount you’re buying”. Chloe Bullock goes a step further: “Recyclable isn’t enough. Just addressing packaging is not enough. Vote with your wallet by rewarding those who think about a product further along its life in the design”. She asks consumers to consider: “Is it great quality that will retain value? Is it safely compostable? Is it easy to dissemble at the end of life? Consider its repairability.”

Ask questions Eleanor Fausing cautions against potential greenwashing. She says, “Buying vegan does not necessarily mean buying ecofriendly as other vegan materials, such as polyester or nylon, are derived from non-renewable resources and can have a significant environmental impact during production.” How can consumers navigate this minefield and ensure that their products are not only vegan, but also eco-

friendly and sustainable for the planet? The answer is to ask questions. Emma Hooton, founder and director of Studio Hooton, encourages customers to email businesses to ask about their vegan and eco credentials. It’s what she does with her own suppliers. “To start questioning suppliers is a relatively new concept in the interiors industry,” she says. She adds that the interiors industry is slightly slower to improve than the fashion industry, for example, but that change is happening and it’s being driven by customers. Camilla Parmigiani, international agent for the Vegan Trademark, agrees. “For interior design it seems that there is less understanding of the importance to improve materials and practices.” It’s getting better, she muses, but the leaders are still in the food and cosmetics industries when it comes to understanding labelling and certification.

Use your power Gerhad is taking note of what his customers want. He’s noticed an interest in how the products are delivered. “We don’t use plastic protective packaging such as bubble wrap and plastic tape in our parcels, as we know this is something our customers frown upon,” he mentions. Customers drive businesses and drive change in businesses so it's up to every individual to ask questions and put pressure on companies that aren’t doing more. The future is quite literally at our fingertips. Email companies. Tweet at businesses. Use your power. The more of us who demand better, the more affordable the vegan and ethical options will become. Parmigiani puts it best: “These companies don't have money to waste. So if they're investing in this, it’s because they want to satisfy this new emerging attention of a customer.”

Customers drive change in businesses so it's up to us to ask questions.

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Fundraising

CONGRATULATIONS TO OUR 2023 LONDON MARATHON RUNNER! Our wonderful supporter Matthew Fordham raised an incredible £1275 for The Vegan Society by running the London marathon. Fundraising Assistant Theresa Murphy asked him a few questions about his experience. Finishing a marathon is always a huge accomplishment, but indulge us – what time did you get? I wasn’t after a particular time but around 22 miles it was looking like I might have achieved a 3:45, which would have been amazing. However, my knee decided it had had enough and popped. I stopped to stretch it out then hobbled for a few minutes, but the crowds were so incredibly supportive – calling out for me by name (I had my name printed on my Vegan Society vest) – so I staggered to the finish. For the final few hundred meters, I was overcome with emotion, crying and hyperventilating as I crossed the line. I have never experienced anything like it before. Incredible. The official time was 4:09:23.

Did you feel supported by the society as you prepped for the big day? Incredibly. I couldn’t believe what was accomplished and it gave me the drive to keep going out when it would have been so easy to skip training runs. I would absolutely recommend others to get involved with fundraising for The Vegan Society. I feel like I am a small part of something incredible and would jump at the chance to do it again. As a previous marathon runner, how did this experience differ as you were doing it for charity this time? When the tough times hit, I thought about why I was doing it and the people that had invested in me. It drove me beyond what I thought was possible. Feeling inspired? Please email us at fundraising@vegansociety.com or call 0121 507 9987 to learn how we can support you in your challenge event.

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Promotional feature

SHOPAROUND

Shop with confidence for products registered with the trusted Vegan Trademark

Crack’d Quiches If you’ve tried the No-Egg Egg from Crack’d, you’ll be excited to hear about their new Vegan Trademark certified product range. This range includes a delicious new creation from Crack’d – the No-Egg Quiches! There are three options available – Quiche Lorraine (featuring THIS bacon), Caramelised Onion, and Cheeze and Broccoli. All quiches are made with Applewood Vegan Cheese. Pack one in your picnic basket, serve one with a side salad or roasted veg – tasty hot or cold, these quiches are the perfect choice for an easy summer bite to eat. Available at Tesco.

ROKiT Fuel Drinks With the long summer days, you may be looking for something to revitalise, replenish and pick you up when you’re feeling a bit flat. With a burst of the tropical flavours of Lychee and Passionfruit, ROKiT Fuel won’t just quench your thirst but also refresh and invigorate you. It contains natural caffeine and sugars and, most importantly, is certified vegan. You can also enjoy this tasty drink knowing it has zero fat, zero salt and only 42 calories. Available at amazon.com

LoveRaw Peanut Caramel Bar A recent arrival in the Vegan Chocolate world is making big waves! LoveRaw has expanded its Vegan Trademark certified chocolate range with its latest offering: The Peanut Caramel Bar. This deliciously indulgent bar is packed with roasted peanuts, nougat and caramel and is coated with LoveRaw’s tasty m:lk chocolate. As well as being vegan, this product is free from palm oil and has no artificial ingredients added. Available at eatloveraw.com

Richmond Meat Free Minis The newest addition to the Richmond Meat Free range is here with an exciting debut into the snack aisle: Meat Free Minis. Packed with flavour and designed with convenience in mind, these certified vegan snacks will be the perfect accompaniment to any summery lunch spread. The protein-rich minis are made from rehydrated textured soya and wheat protein and are low in fat, sugar and salt to make for a delicious and healthy treat. Available at Tesco, Sainsbury’s and Waitrose.

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Promotional feature

Cathedral City Soft Cheese Alternative Having launched a Vegan Cheddar alternative last September to high praise from consumers and experts alike (the block version won a Plant-Based Taste Award in 2022), Cathedral City has now launched their Plant-Based Spring Onion and Cracked Black Pepper Soft Cheese Alternative. With its creamy, spreadable texture and rich, tangy taste, this certified vegan delicacy will pair perfectly on a cracker or spread on a bagel. Available at Tesco.

Coir Products Whether you’re a keen gardener or brand new to the hobby, vegans may not always know that conventional gardening products often include animal ingredients and by-products. Coir Products are on a mission to help you make sustainable choices when gardening by creating an innovative range of highquality vegan products made of natural coir. Coir is an entirely natural and sustainable by-product of the coconut industry that would otherwise go to waste, and it has a high water-holding capacity, making it a perfect alternative to peat moss. Available at coirproducts.co.uk

Green People Sunscreen According to professionals, sunscreen of SPF30 or higher is a daily essential not just in summer but year-round. Green People’s best-selling Scent Free Facial Sun Cream (SPF30) is a 2-in-1 scent-free daily moisturiser and sunscreen, which is non-greasy and non-comedogenic, making it ideal for sensitive skin. The water-repellent formula combined with the organic plant extracts designed to hydrate and protect your skin makes this product a fantastic summer staple for your bathroom. Being a non-whitening and gentle formula makes this an excellent option for all skin types, and the Vegan Trademark ensures no animal ingredients or testing is involved. Available at greenpeople.co.uk, Holland & Barrett and Ocado.

Ethosa Shower Gels Did you know that your favourite products contain 80–90% water? With a mission to reduce CO2 emissions to support the planet and smell good while doing it, Ethosa has created a vegan, plastic-free refillable Body Wash Powder in a range of scents and formulas. Tailored to your skin, these products are a great option if you are looking to make more sustainable swaps in your personal hygiene routine. Pick from ‘Well-Balanced Skin’, ‘Dry Skin’, or ‘Sensitive Skin’ and a scent choice of Eucalyptus & Citrus or Cedar Wood, Mint & Pink Hibiscus. Available at ethosa.com and Amazon.

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REVIEWS The Meat Paradox: Eating, Empathy and the Future of Meat by Rob Percival, reviewed by Dr Sara Mills I can’t be the only vegan who, when they meet omnivores, are greeted with “Oh, we hardly eat any meat these days”. The Meat Paradox aims to investigate why meat eaters feel so ambiguous and conflicted about meat eating whilst still continuing to eat meat. Percival interviews a wide range of experts on this subject (philosophers, farmers, hunters) and includes many of their comments, although precious few from vegan experts. He himself is a food policy expert with the Soil Association and is clearly committed to organic farming and ‘humane’ animal husbandry but he stops short of being vegan. Instead, he stresses that eating meat is necessary for both our health and for agriculture. Percival investigates industrial farming and even goes so far as to take part in animal slaughter, relaying the terror experienced by animals and the trauma experienced by those who kill them. He describes the rituals developed by hunting societies around the killing of animals, stressing that this is caused by the meat paradox – the ambivalence around ‘needing’ meat but also feeling guilty about it. And perhaps that is the real paradox here: the vegan paradox. If you can see the problems associated with factory farming and killing animals, then why wouldn’t you become vegan? The author acts like a vegan activist – investigating cruelty towards animals, calling out institutions which do not serve vegan food, and yet he cannot commit to veganism. He tries to solve this paradox by characterising vegans as ‘purists’ and veganism as `a syrupy and sentimental moral stance’ and ‘a mush of virtue signalling’. Thus, although Percival states that killing animals is murder, and that veganism is an answer to the meat paradox, he is unable to take the next logical step. Yet, this is a book written to appeal to a mainstream, meat-eating audience (it was Radio 4’s Book of the Week), and it may well have positive consequences.

Land, reviewed by Professor Paulina Mata Land, a vegan restaurant in Birmingham, was recently included in the list of The Michelin Inspectors’ Favourite New Restaurants. This distinction is not common for vegan restaurants and so it offered the perfect excuse to return to a restaurant where I had already enjoyed some delicious meals. Land is located in the beautiful Great Western Arcade. It offers a relaxed room, with about 20 seats, and has an open Land

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Reviews

kitchen where chefs Adrian Luck and Tony Cridland prepare dishes for a 100% vegan menu that changes regularly. Our eight-moment meal was not divided into starters and main courses; instead, we received six savoury dishes, followed by two desserts. The savoury dishes had different characteristics but could, overall, be described as having strong, but well combined and balanced colours and flavours, displaying a variety of textures and careful presentation. Also of note was the impressive range of vegetables used and the good mastery of cooking techniques. Our meal ended with two flavourful, but not overly sweet desserts. All dishes were of high quality and complexity. I would like to highlight two dishes in particular. Kohlrabi - Yeast – Onion was a savoury dish in which the earthy and slightly sweet bulbous stem was presented in the shape of appetising noodles, with contrasting textures offered by pickled onions – which also contributed with some sourness – and attractive green herbed breadcrumbs. Apple – Malt – Black Garlic was a surprising dessert, with black garlic conferring a hint of savoury to the apple and malt filling encased within a thin and delicate pastry shell. Both were delicious. It is rare to find vegan restaurants with a creative cuisine of the same quality and sophistication one can experience in Land – and at a very fair price (eight courses from £45 per person). This makes Land an experience not to be missed!

Extinction or Regeneration Conference, London, reviewed by Abi Masefield Billed as a high-level event, the ‘Extinction or Regeneration’ conference took place over two days in May. There was an audience of 740 in the auditorium, and an additional 370,000 people watching via livestream. The main message was that our global food system

urgently needs radical transformation for a plethora of reasons. There was ambitious talk of coming together ‘to create a new Global Agreement on Food’ which would include a commitment to reduce factory farming. With the promise of a delicious plant-based lunch for both days, the audience sensed that they could be witnessing a historic moment. Following a succession of presentations pouring out the terrifying yet compelling facts and figures about the planetary crisis we face, there came a series of presentations by ‘ethical livestock’ farmers. These individuals had been selected to represent the ‘pioneers’ of a hopeful future. These farmers talked proudly of their free-range chickens, ‘ethical-dairy’ cows and bringing back the ‘art of animal husbandry’. As a vegan, this struck an immediate discord, and a sense of unease that stayed with me until the end. These speakers were completely at odds with the message of compassion all attendees seemed to agree on. The case for improving animal welfare without going vegan, seems to come down to the idea that as long as most people still want to eat meat, fish, dairy and eggs, we can at least reduce the worst suffering, such as factory farming, and this should be viewed as an important stepping stone. However, I, like many, became a vegan because I do not believe that we need to routinely objectify, kill and consume animals at all. Thankfully, there were at least a couple of powerful presentations flying the vegan flag. Most notably, Dr Shireen Kassam, a senior lecturer at Kings College Hospital, reminded everyone that we could all be much healthier if we ate a whole food, plant-based diet. “We don’t need to find new ways of farming chickens and cows” she told the audience, citing the British Dietetic Association’s stance that “a wellplanned vegan diet can support healthy living in people of all ages”.

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MEMBERSHIP Letters Veganism and chronic illness I have just finished reading the chronic illness article in issue two, which made me reflect upon my own experiences. I live with various chronic illnesses and am often not well enough to leave the house. One issue caused by my lack of sunlight is low vitamin D. (I do take a supplement, but every so often I need a high strength prescribed boost too). I usually feel so uncomfortable and conflicted when taking medications. When I am prescribed medication, I always tell the doctor I would prefer a vegan version, should one exist. It's truly awful that vegans with chronic illness (or even passing issues/illnesses) have to make these choices, putting our ethical beliefs on the line each time. If it was a matter of religion, or a cultural issue, I'm sure there would be an outcry. - Cayci

Star Letter Thank you so much for another fascinating and inspiring magazine which has really reignited my passion for veganism. I recently watched the really excellent documentary Eating Our Way to Extinction, which is so heartbreaking and shocking. It is a truly compelling reminder of how close we are to ecological collapse and the urgency of people adopting a plant-based lifestyle. This has caused me to reflect on the way I approach my relationships with non-vegans. I love being vegan and following a lifestyle that is kind and compassionate to animals, respectful to the environment and healthy for me. I have realised that I should not be ashamed of this but that I should celebrate it and actually have a responsibility to share my passion and joy with family and friends. I have therefore decided to cook a vegan meal for the family next time we meet (inspired by the great recipes in the magazine, such as the amazing-looking rainbow pizza!), and hopefully convince them that they can enjoy a tasty and nourishing meal without harming animals and the precious planet on which we live. I feel that it is crucial that we all do what we can to engage with others as effectively as possible to maximise our positive impact on the world. - Bethan Wallis

Congratulations to Bethan, who has won an Enjoy! assorted chocolate gift box (RRP £29.99). Next issue’s winner will receive a gift hamper from The Goodness Project – a company who offer our members a 10% discount. Send your letters to editor@vegansociety.com or our usual postal address.

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Membership

Membership News

Annual General Meeting 2023

Events

On 20 May, The Vegan Society held its Annual General Meeting via Zoom, chaired by the Chair of The Vegan Society’s Board of Directors/Trustees (Council), Donald Lee. Two candidates stood for three spaces on Council. Since there were fewer candidates than vacancies on Council, the candidates were appointed by ordinary resolutions. The successful candidates were Joe Hughes and David Gore, and we thank them for their willingness to help the society as trustees. We look forward to a more competitive election next year. The following Council motions were successfully passed:

With events well underway for 2023, the Supporter Services Team have recently attended Brighton Vegfest, Fargo Vegan Festival in Coventry and the Sustainability Show in Manchester. The team was excited to meet both old and new members, and to chat with the general public about the work that we do. We will also be at the following events this year. Please do come and say hello and pick up some goodies from our trademark holders!

• To appoint the auditor and authorising Council to set the auditors’ fees

Vegan Camp Out, Bicester (28–31 July) Birmingham Vegan Festival (14 October) The Sustainability Show London (21–22 October) VegFest London (18–19 November)

• To appoint Paul Higgins as an Ambassador for The Vegan Society • To allow minor past remuneration of candidate seeking election as Trustee (special resolution)

Discounts Don’t forget that there are over 100 third-party member discounts available including 10% off our multivitamin VEG 1. This summer why not: • Stock up on sun care products with 15% off at Green People • Indulge in healthier snacks with 20% off at Brave Foods • Try a new water-free shower gel with 25% off starter kits at Ethosa • Treat yourself or a friend to a new scent with 20% off at Dolma Perfumes Visit vegansociety.com/my-account/shop-discounts to see all of your member discounts.

We value your feedback Don’t hesitate to get in touch with the membership team with your comments on how you have found the last year of membership with us and any suggestions you may have for improving the membership experience. Contact us by emailing membership@vegansociety.com, calling 0121 523 1730 or write to us at Donald Watson House, 21 Hylton Street, Birmingham, B18 6HJ.

• To introduce an age limit of 16 years on being a voting member (special resolution) A members’ motion to appoint Paul Appleby to the Appeals Committee was also successfully passed. A Council proposal to allow co-option of directors who have not previously been members of the society was supported by more than half those voting but did not reach the 75% threshold required to change our Articles and therefore failed. We thank all the members who took the time to vote or to share their views at the AGM, thus contributing to the future direction for the society. The Treasurer presented the Annual Report and Accounts. The Trustees and senior staff discussed questions from members and listened to their comments and feedback. The meeting closed with the Chair extending thanks to the outgoing Trustees, all staff, members and volunteers. A full breakdown of the AGM voting results is available in the Members’ Area of the website, or you can contact us by phone or post.

Our next Star Letter winner will receive a gift hamper from The Goodness Project

Issue 3 2023 The Vegan | 25

VEG 1 BY THE VEGAN SOCIETY EXPLORE THE MULTIVITAMIN RANGE A solution for the whole family, VEG 1 offers nutritional support to all. Now including those as young as six months with VEG 1 Baby and Toddler!

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Nutrition

EATING WELL FOR LESS

The current cost-of-living crisis is not news to most, with many of us looking for ways to make our money stretch that little bit further. Having a healthy vegan diet is often seen as expensive, but this doesn’t have to be the case. Here I will highlight some top tips for eating well for less.

Stick to the basics When people tend to think about healthy eating, it can be tempting to buy everything marketed as ‘healthy’. This may include specialist supplements and food products which are often overpriced and not necessary for general health. Our Vegan Eatwell Guide on vegansociety.com/nutrition highlights the nutrients needed for a balanced vegan diet and where you can find them. This includes information on selective supplementation to ensure we are getting all the nutrients our bodies need, including nutrients that are less abundant in plant foods.

Meal planning Planning your meals and writing a shopping list can be helpful for saving money and hitting nutritional targets. When planning meals you can also coordinate recipes, so you cook in a way that uses your kitchen appliances most efficiently. For example, using the oven to make roast veg, potatoes and homemade seitan all at the same time can save on energy bills. Meal planning limits the risk of returning home from a food shop without all the ingredients needed for your meals. It’s also helpful to go food shopping after you have eaten, as shopping when hungry can lead to overspending on unplanned snacks, leaving less money for more nutritious foods. Food waste can also be reduced when meal planning,

ensuring that all food bought is eaten and not thrown away.

Home-cooked food Rather than buying takeaways, or convenience ready meals high in fat and sugar, it can often be cheaper to cook meals at home. Replacing a consistent stock of your usual herbs and spices means you’ll always have what you need to make tasty dishes. Batch cooking is another cost-saving method, as you will often get more servings from a home-cooked meal than you would from a takeaway or ready meal bought in the supermarket. Stocking up on essential store-cupboard ingredients is helpful for home cooking. Buying foods in bulk such as kidney beans, lentils and chickpeas can be cheaper in the long run compared to buying smaller amounts in the supermarket. Beans, peas and lentils are excellent sources of protein and can be so versatile, used to make ‘burger’ patties (as you can see on the next page!), stews, sauces, curries, soups, dips and sandwich fillers. Online stores often have better deals than those found in the supermarket. This can be the same for nuts and seeds.

Top tips for fruit and veg Fruit and veg doesn't have to break the bank. Here are some tips to reach your 5-a-day. • Utilise ‘old’ veg in soups and stews – these can even then be batch cooked and frozen and reheated later. • Aim to have a variety of fruit and veg daily and don’t be afraid to use canned and frozen fruit and veg. When buying canned fruit and veg, be sure to choose those in fresh water or natural juices to avoid added salt or sugar. • Buy produce that’s in season. You will often find that produce is cheaper when bought in season, and tastes better too!

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Nutrition

SPICY BEAN BURGER serves 4 You can double up the ingredients and store the extra burgers in the freezer for a quick weeknight meal.

Ingredients 1 medium red onion 2 garlic cloves ½ red pepper 1 tbsp rapeseed oil 1 medium grated carrot 2 tbsp tomato puree 1 tsp chilli powder (can add more or less according to taste) 2 tsp smoked paprika 1 tsp ground cumin 2 tsp garlic powder 2 tsp onion powder 1/4 tsp salt Black pepper to taste 60g porridge oats 1 can red kidney beans (drained)

Directions

7 minutes, add the grated carrot and sauté for another 7 minutes or until the vegetables are all soft. Then add the tomato puree, chilli powder, paprika, garlic powder, onion powder, salt and pepper. 3. Add the mixture to a food processor/blender along with the oats and the beans. Lightly pulse so that the mixture is slightly blended but still has some texture. You should be able to mould these into burger patties. 4. Separate the mixture into four equal pieces and form burger patties with your hand and place on a tray. Chill in the refrigerator for about 30 minutes. 5. After about 15 minutes, preheat the oven to 180° Celsius. 6. Once the burger patties have chilled, place in the oven for 10 minutes, turn the patties over and leave them in for another 10 minutes (20 minutes in total). 7. Leave the burgers to cook for about 5 minutes before removing from the tray. 8. Create your burger with the lettuce, tomato, BBQ sauce and gherkins. Serve and enjoy!

1. Finely chop the onion, garlic and pepper.

Nutritional information per portion

2. On a medium heat, add 1 tbsp of oil and when hot sauté the onion, garlic and pepper. After about

kcal 422 fat 8.4 g sat fat 1.3 g carbohydrates 63 g sugar 18 g protein 16 g salt 1.7 g Article and recipe by Chantal Tomlinson, Dietitian

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Photography by Hannah Hossack-Lodge domesticgothess.com

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Deep dive

VEGANISM IN THE MEDIA Anna Boardman, member of The Vegan Society's Researcher Network, shares their view of the shifting portrayal of veganism across news, public discourse and social media The power of the mass media in shaping public opinion is undeniable. Whether it be newspapers, TV talk shows or even politicians naming vegans as ‘lunatics’, ‘terrorists’ and ‘tofueating wokarati’, the language and discourse we are exposed to via the mass media affects the way meanings are created, spread and challenged. Unfortunately, the reality is that the mass media of today is overwhelmingly speciesist, operating within a framework which only accounts for human interests and rights (Faria and Almiron, 2021). However, recent developments in media framing and in communication scholarship suggest that the debate is changing. If used correctly, the media can be an important tool for progress, allowing opportunities to give voice to the voiceless and inform the public of new developments.

From stigmatisation to popularisation

If used correctly, the media can be an important tool for progress, allowing opportunities to give voice to the voiceless and inform the public of new developments.

Photography by Dale Phelan dalephelanphoto.com

Cole and Morgan (2011) found that the term ‘vegan’ was strongly associated with negative discourses in the news media, with 75% of vegan news in the UK in 2007 being framed negatively. They named this phenomenon ‘vegaphobia’ – a familiar feature of many publicised debates on veganism, and a reflection of the often biased and aggressive reporting on the intrinsically non-violent philosophy. Since then, there has been a huge increase in the number of vegans in the UK, propelling veganism further towards the mainstream (Jones, 2020). Recent estimations find that while making up 0.25% of the UK adult population before 2015, vegans now make up around 1.35% of the population in 2022 (Walsh, 2023). This increase in popularity has, in turn, increased the mainstreaming of veganism in the media. Rather than being saturated with negative discourses, there are more conversations that depict veganism as a legitimate social movement, with the mass media paying more attention to its goals, its members and its adversaries. The impact of social media on this change has also been explored. The rise of social media increased the accessibility and reach of veganism, but also thrust veganism into a world of influencers, wellness and aestheticism – a space

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Deep dive

predominantly taken up by young, white, able-bodied women. Veganism was framed as a ‘desirable’ or ‘attractive’ lifestyle, while marginalising the diversity of its audience. A ‘thinness’ fallacy combined with self-improvement rhetoric was clearly present within the social media rise and picked up by the mass media following diet fad trends and weight loss popularity (Braun and Carruthers, 2020). Additionally, veganism in the mass media failed to represent the stories and voices of ethnic minorities. While presented by the media as a western ideology, elements of vegan diets have a long history within Hinduism, Jainism, Buddhism and Rastafarianism. Additionally, a focus on youth as the face of veganism driven by social media has meant that older vegans go largely unacknowledged. With publications writing about celebrity diet trends and influencer lifestyle hacks, the stories of the vegan pioneers who might now be in their 80s, and the challenges of maintaining their convictions at home or in a care establishment, are marginalised. Interestingly, during this popularisation in the mid-2010s, new terms began to appear in the media; ‘reducetarian’, ‘flexitarian’ and even ‘climatarian’. It has been argued that these terms enable consumers to continue consuming meat whilst subscribing to a sustainable ideology, with their uptake superseding the number of people who identify as vegan or vegetarian (Duckett et al., 2021). Reflecting a time characterised by increased awareness of climate change, veganism, like many movements, experienced ‘greenwashing’ in the media, where companies market their products as vegan, but still engage in practices that harm the environment or exploit animals. At the same time, UK consumption of plantbased alternative foods more than doubled since 2011 (Alae-Carew et al., 2022). Sexton et al. (2022) refer to this change as ‘Big Veganism’ which they claim is transforming vegan food into the mainstream through high-tech processed protein products, following a corporate agenda that is endorsed by the media.

‘plant-based shift’ has introduced new ambiguity to the meaning of a vegan diet. While the definition of vegan, as stated by The Vegan Society, refers to a philosophical belief that entails not causing harm to animals where possible and practicable, there is no agreed meaning of the term ‘plant-based’. Does it mean a product or diet that only involves plants? It is important to explore these media narratives following a large spike in plant-based food production and consumption, in order to understand what the effect is on the goals of the vegan movement. One of the ways to explore the meanings attached to terms in the mass media is through finding and analysing the frames that are used when certain words are mentioned. A media frame signifies the angle or perspective that the rhetoric is told through, encouraging or discouraging certain interpretations. Therefore, through a framing analysis of UK newspapers, I sought to find out how plant-based diets are portrayed in the media, in comparison to veganism. I ultimately hoped to find whether the plant-based discussion is progressing the arguments for prolonged and ethical change, both for animal rights and environmental goals. My research firstly found that plant-based diets are framed in an overwhelmingly positive way, far more so than veganism. However, it also found that the movement towards the term ‘plant-based’ and away from ‘vegan’ in the media is leading to a reduction in the arguments that support the growth of veganism. The analysis of UK newspapers found that the plant-based rhetoric discusses veganism through the use of flexitarian and reducetarian frames that promote individualism and health, at the expense of ethical and animal rights frames. The findings were consistent with concerns that the media encourages a ‘diet fad’ culture, known for high levels of recidivism when used as the main reason for taking up a vegan diet (Braun and Carruthers, 2020). Therefore, while the plant-based movement enjoys more access to the mainstream media, it represents a depoliticised version of veganism, with health and individualism prioritised. These findings were in accordance with a theory named “post-veganism” (Giraud, 2021), describing veganism’s turn away from collective movements and towards commodification. This fact is consistent with concerns related to ‘Big Veganism’ and scholars who identify a persistent ‘animal-

Veganism in the mass media failed to represent the stories and voices of ethnic minorities. While presented by the media as a western ideology, elements of vegan diets have a long history within Hinduism, Jainism, Buddhism and Rastafarianism.

The rise of plant-based diets This flexible and sustainability-based approach to eating vegan food has been linked to a supply-side framing shift from ‘vegan’ to ‘plant-based’, a market solution allowing for the primacy of individual choice and distancing itself from the radical politics of veganism. Meanwhile, this so-called

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Deep dive

based food taboo’ (Almiron, 2020, p.1) within the mass media, whereby citizens are prevented from adopting the behaviour changes necessary to follow a vegan diet because of the entrenched moral anthropocentrism reflected in discourses. Therefore, the media acceptability of ‘plant-based’ diets has not led to a decrease in speciesism in the media. The discussion in the media regarding veganism leaves much to be desired by scholars promoting the increased inclusion of anti-speciesist and vegan rhetoric.

Covid-19 and changing consumption The acceleration of veganism since the mid-2010s has been compounded by events surrounding the global Coronavirus pandemic. The pandemic gave many people more time and incentive to read, cook, and look after their health, while also highlighting the unsafe practices of the meat industry and its relation to zoonotic outbreaks (Atwood and Hajat, 2020). According to Ammerman and Smith (2023), the pandemic led to an increase in online discussions and debates surrounding veganism and meat avoidance, reflecting the growing public interest in these issues. However, the pandemic has also had a negative impact on the availability of vegan products, with some companies struggling to keep up with demand and supply chains disrupted. This has led to concerns among vegans about the accessibility and affordability of plant-based products. The closure of restaurants and cafes has also had a significant impact on the vegan food industry, with many small businesses struggling to survive. Plant-based alternative meats are still more expensive than their meat alternatives, and while a well-planned, whole foods, vegan diet can be cheaper, it is much less accessible and more time consuming. This has been compounded by higher levels of food poverty in the UK during the cost-ofliving crisis, meaning that, for many, price and convenience have had to drive decisions around food. The increased uptake of food banks, which often don’t provide nutritionally balanced vegan options, has further decreased opportunities for those with lower incomes to take up or continue a vegan diet. More research needs to be done on the effect of the costof-living crisis on vegan discourse in the media, as it can only be assumed that it has further entrenched the already unequal demographic of veganism.

The future of veganism in the media With all these developments in the discourses surrounding veganism, how can we best use the mass media to progress the movement? My research proposes that a principal challenge for vegan communication is whether to promote veganism in terms of a diet, the environment, or ethically, because of the implications for acceptability and take-up from the media, and encouragement for the public. Dietary and environmental framings have been found to be more convincing to the public and are looked on more favourably by the media. However, ethical motivations have been found to have the lowest rates of recidivism (Braun and Carruthers, 2020). Ethical framings are still stigmatised and looked upon as extreme, but it has long been argued that without a core of anti-speciesism and animal rights, the vegan argument loses its fundamental power (Giraud, 2021). The positive and individualistic framings found in the mass media that have come from the ‘plant-based shift’ have been successful in unsettling deep-rooted dietary norms and destigmatising veganism as a lifestyle, but have not successfully unsettled the ethical norms present in discourse. With mainstream acceptability comes the possible dissolution of the moral core of veganism. While celebrating the increased attention and accessibility enjoyed in the media, the vegan movement should critique the shifting meaning, offering an effective counter-discourse to ensure that the ethics of veganism are not ignored, for both environmental and animal rights goals.

Tips for vegan communication In recent years, scholarship has developed a sub-discipline analysing the role of the media in justifying and continuing the rhetoric of speciesism. This has been labelled as Critical Animal and Media Studies by Almiron et al., 2018, and it aims to extend consideration of communication research to nonhuman animals, promoting communication which considers the rights of all sentient beings, that provides equal respect across ethnicity, gender, ability, nation and species. Visit animalsandmedia.org for guidelines on how you can promote veganism through effective communication. Here, you can find suggestions and explanations on how to use the most appropriate and inclusive terminology and visuals to progress the vegan movement.

References • Alae-Carew, C., Green, R., Stewart, C., Cook, B., Dangour, A.D. and Scheelbeek, P.F.D. 2022. The role of plant-based alternative foods in sustainable and healthy food systems: Consumption trends in the UK. Science of The Total Environment. 807, article no: 151041. [no pagination]. • Ammerman, S. and Smith, M.L. 2023. Vegetarianism in the pandemic era: Using digital media to assess the cultural politics of meat avoidance during COVID-19. Digital Geography and Society. 4, p.100049. • Faria, C. And Almiron, N. 2021. From The Horse’s Mouth: A Non-speciesist Framework for Media and Communication Ethics. Ramon Llull Journal of Applied Ethics. (12), pp.207–233. • Boardman, A. 2022. The Plant-Based Shift: Supporting or Undermining Veganism? A Content and Framing Analysis of UK Newspaper Coverage of Veganism and Plant-Based Diets. [Online]. [Accessed May 30, 2023]. • Eva Haifa Giraud, G. 2021. Veganism: Politics, Practice, and Theory. Bloomsbury. • Almiron, N. 2020. The “Animal-Based Food Taboo.” Climate Change Denial and Deontological Codes in Journalism. Frontiers in Communication. 5, article no: 512956. [no pagination]. • Attwood, S. and Hajat, C. 2020. How will the COVID-19 pandemic shape the future of meat

consumption? Public Health Nutrition. 23(17), pp.3116–3120. • Almiron, N., Cole, M. and Freeman, C.P. 2018. Critical animal and media studies: Expanding the understanding of oppression in communication research. European Journal of Communication. 33(4), pp.367–380. • Cole, M. and Morgan, K. 2011. Vegaphobia: derogatory discourses of veganism and the reproduction of speciesism in UK national newspapers. The British Journal of Sociology. 62(1), pp.134–153. • Braun, V. and Carruthers, S. 2020. Working at self and wellness In:, pp.82–96. • Duckett, D.G., Lorenzo-Arribas, A., Horgan, G. and Conniff, A. 2021. Amplification without the event: the rise of the flexitarian. Journal of Risk Research. 24(9), pp.1049–1071. • Sexton, A.E., Garnett, T. and Lorimer, J. 2022. Vegan food geographies and the rise of Big Veganism. Progress in Human Geography. 46(2), pp.605–628. • Jones, L. 2020. Veganism: why are vegan diets on the rise? BBC News. [Online]. 20 January. [Accessed May 30, 2023]. Available from: https://www.bbc.com/news/business-44488051 • Walsh, S. 2023. Surveys of Vegans in the UK: How Many are Vegan? The Vegan. Issue 2, pp.31-33.

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34 | The Vegan Issue 3 2023

Interview

ACTOR PAUL HIGGINS INTERVIEWED Elena Orde chats to the newest Vegan Society Ambassador

Paul acting in This is Memorial Device (Photography by Mihaela Bodlovic)

Thanks for making time to talk to me today! I know you’re very busy working on Romeo and Juliet at the Almeida Theatre. How is it going? It’s going extremely well. We’ve only done a few previews so far, but the response has been amazing. It’s very exciting – we’ve been getting lots of laughs and then people are very moved by it in the end. I’m really enjoying it.

That’s fantastic. I wanted to start off today by asking about your journey to veganism. I was vegetarian for a long time, like a lot of vegans. In around 1989, I was in a town in Ireland for work. There was a cattle market, and I couldn’t believe the casual brutality, how the cows were being treated. And this was not an abattoir, this was just where they were being sold. I was really taken aback by it – by the absolute normality of the violence. I went back to where I was staying and the only thing on the menu was beef stew. I thought, just for one night I can’t eat that – I didn’t want to. And I’ve never eaten meat again since then. Then in 2011, I read Eating Animals by Jonathan Safran Foer. It was finally driven home to me how brutal the dairy industry is. So, I thought – right, I’ll just have to be vegan now. The first time I met a vegan was about 30 years ago. She worked for an art department on a television show. The

hours were very, very long and she brought in all her own food every day. I remember noticing the dedication that involved – to work a 12-hour shift and then go home and prepare food for the next day. I’m full of admiration for the people who have been vegan much longer than I have.

What have your experiences been like on set as a vegetarian and then a vegan? The catering is generally great. I think probably in the acting world we are slightly ahead of the game in terms of the number of vegans. And quite a lot of the big names are vegan, so you just have to cater for them. Vegan actors are always getting together and moaning about, or praising, the catering! At the Almeida just now, they have great vegan food. You never have to ask, and they are very keen to find out who is vegan and what we think of the food, and what they could improve.

And of course, you are the newest Vegan Society Ambassador, but you have been involved in our work for several years. What have you most enjoyed collaborating on so far? I’ve been to a couple of the All-Party Parliamentary Group events, which were exciting. It’s always fun to go to the Houses of Parliament. That’s been my favourite side of it so far. I was also co-opted as a trustee for a while, which was

Issue 3 2023 The Vegan | 35

Interview

more stressful, but I think we did good things. As soon as I became vegan, I joined The Vegan Society. It can be quite isolating to be vegan – even in my house I was the only one. It was good to feel connected to other vegans in that way.

What can you tell me about the play you have written? It imagines a scenario where the earth is invaded by a ‘superior species’ that say it’s OK to eat human beings because they are inferior. And the play does it in kind of a funny way. But it’s just a kind of thought experiment about how we would feel if a superior species treated us in the way that we treat species that we believe we are superior to. The idea stems from the way I think about veganism these days. The more and more I look at the world and I look at myself and my children I just think well – we’re all animals. I don’t believe in God, not that that really matters, but I don’t believe in that idea that the human species was created above all others. I just think we evolved with all the other mammals – OK, we happen to be very intelligent compared to other mammals – but I don’t think that makes us superior. I see myself as an animal and I think, how do I want to be treated? I don’t want my children to be taken away and eaten, I don’t want to be beaten and imprisoned, I don’t want to be killed before my time and if I don’t want it, then I shouldn’t be doing it to my fellow animals. I’ve performed it once, in Camden, and I encouraged people to email me with feedback. I think some people thought the play was a bit hard-line.

I know you like to show that it’s perfectly possible to be fit and healthy on a vegan diet. How has your relationship with exercise changed? I started running quite a long time ago. I had a very unhealthy

Paul speaking at a VegAPPG event in parliament

36 | The Vegan Issue 3 2023

diet before that – chips and lager and a lot of cigarettes. I gradually had a healthier diet, and I started getting serious running 5k and 10k distances, and then did a half marathon. I completed it in under 90 minutes which was my proudest athletic achievement. I finished a marathon in 3 hours 26. I was slightly disappointed by that because I was going for 3:15 but it’s still a good time for me. Currently, I’m running 5k every other day and I do yoga every other day. I cycle to and from work and I do a lot of walking. People are often surprised by how old I am, so I hope that I belie the idea that it’s an unhealthy lifestyle.

What was it like to appear on Celebrity Mastermind, as a fundraiser for The Vegan Society? It was actually very nerve-wracking. I’ve always been a Watergate nut and known that it would be my specialist subject, so when I was asked about Celebrity Mastermind through my agent, I thought – well I do have a subject, so I’ll do it. But then later I was thinking – why did I say yes to this!? John Humphries was hosting, and I felt that I saw his lip curl when I said I was raising money for The Vegan Society. But then I got every single question right in my specialist subject and he was clearly, openly surprised. I made a joke about my brain functioning even though I don’t eat fish. That comment didn’t make the final cut.

We’re really grateful for you choosing us as your charity. Is there anything else you’d like to say before we wrap up? I’m really glad to be associated with The Vegan Society, and the other Ambassadors such as Benjamin Zephaniah who is a real hero of mine. The Vegan Society have been there for so long and done such great work. Your dedication to the cause is fantastic.

Events

EVENTS Plant Based Universities Summer Camps 4-6 August (Leicester) 11-13 August (Cumbria) 18-20 August (Exeter) Find out more at plantbaseduniverisities.org

VegOut West Saturday 19–Sunday 20 August Llanteg, Pembrokeshire, SA67 8PY facebook.com/Veg-Out-West

Piries Place Vegan Market Saturday 26 August (9:30am–3:30pm) Piries Place, Horsham, RH12 1EH facebook.com/events/3471312506417491

Cirencester Vegan Market Sunday 10 September (10am–3pm) Market Place, Cirencester, GL7 2NW facebook.com/events/1365481180950803

Vegan Fest Catalunya Friday 15–Sunday 17 September Vallparadis Park, Terrassa, Barcelona, Spain veganfest.cat

Salisbury Vegan Fair Sunday 1 October 2023 (10am–3pm) Guildhall Square, Salisbury, SP1 1JH facebook.com/events/513495243769114

LABL Vegan Fair Wirral Saturday 7 October (11am–4pm) The Spire, Breck Road, Wallasey, Wirral, Merseyside, CH44 3BD

Cheshire Vegan Fair Saturday 14 October (11am–4pm) Sandbach Town Hall, High Street, Sandbach, Cheshire, CW11 1AX facebook.com/events/923999478978494

Birmingham Vegan Festival Saturday 14 October (10am–5pm) Edgbaston Stadium, Edgbaston Road, Birmingham, B5 7QU birminghamveganfestival.com

Taunton Vegan Market Sunday 22 October (10am–3pm) Goodland Gardens, The Bridge, Taunton, TA1 1UQ facebook.com/events/1459160181275596

Issue 3 2023 The Vegan | 37

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Fundraising

IS YOUR ENERGY VEGAN? Switch to Ecotricity and they will make a donation to The Vegan Society You might check the menu for a vegan option, but have you ever checked the ingredients in your energy supply? Incredible as it may seem, millions of British homes are powered by electricity and gas made from animal by-products. In 2018 Ecotricity became the first energy company in the world to be certified as vegan by The Vegan Society. We’re proud to say they have just celebrated their fifth year of this certification. It may seem surprising that all energy isn’t vegan, but some energy isn’t. The problem is when animal by-products from the livestock factory farming industry get added into the mix in ‘anaerobic digesters’ which create gas or drive turbines for electricity. Ecotricity produces vegan energy through wind and solar parks. They’re constantly looking at new ways to produce vegan energy and their new green gasmill near Reading – the first of its kind – will produce sustainable household gas from grass. It uses the same anaerobic digestion process, a bit like a cow’s stomach, to produce biomethane to be fed

into the gas grid – but is completely vegan. It will produce enough green gas to supply 4000 homes, saving up to 4000 tonnes of carbon dioxide annually! When the gas is burned, the carbon that goes into the atmosphere is reabsorbed when the grass grows back. It’s a sustainable and natural cycle. Switch today to Ecotricity, using our specially branded link, and they will make a donation to The Vegan Society. http://ecotricity.co.uk/our-story/our-partners/ the-vegan-society

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Issue 3 2023 The Vegan | 39

Volunteers

VOLUNTEER OF THE SEASON Meet Nicholas Tuck, a fantastic Research and Proofreading Volunteer who has been sharing his expertise with us for almost two years.

Tell us about your volunteer role In 2021 I contacted The Vegan Society to enquire whether there was any research work that I could contribute to. I was about to begin my International Law dissertation and hoping that I could dovetail this with a vegan-related research topic, and was also keen to contribute as a volunteer on a more permanent basis. I was able to achieve both of these objectives. Firstly, the society’s legal expert, Dr Jeanette Rowley, provided me with invaluable advice in choosing a suitable topic for my dissertation (An evaluation of mandatory vaccinations, and their legitimacy under human rights law, with a focus on the rights of ethical vegans), but also gave me ongoing support with my (many) questions of law, and reviewed the final draft of my essay. I am very grateful for her enduring kindness and patience. I also started work as a volunteer. The initial intention was to contribute as a researcher, but so far I have mainly focused on proofreading tasks, together with occasional pieces of research. My ‘day job’ is an accountant, so attention to detail is something that comes naturally to me, but I am hoping that in the future, alongside proofreading tasks, I can contribute more in terms of research, and perhaps small articles. The tasks have ranged from proofreading recipes and job descriptions, through to editions of the magazine, and also researching the economic disparities between rich and developing countries, and celebrities who have adopted rescue animals – so pretty varied!

40 | The Vegan Issue 3 2023

What has been a highlight for you? One highlight was attending the Veganism in Education conference in Liverpool last year. This gave me the opportunity to meet education experts from across Europe, along with some of the Vegan Society staff. I really enjoyed the whole occasion.

What do you enjoy doing when you aren’t working or volunteering? Away from work and academia, I love going to gigs with my vegan soulmate Cathy. We also love travelling, and recently spent a month in Thailand, Laos and Cambodia, where we met so many kind, humble and generous people, and had the opportunity to enjoy lots (and lots) of delicious vegan food.

We all want to see a more vegan world. What are your hopes for the future? My dream is for a kinder, compassionate and vegan world. My belief is that this will best be achieved by education and acting as vegan advocates in everything we do in our lives. This does mean that change may not come immediately, but it will come, and will endure – I have very rarely met an ‘ex vegan’ so believe we are all contributing to this ‘butterfly effect’ and that people will gradually change.

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