2019 - veganism becomes mainstream, even at Easter скачать в хорошем качестве

2019 - veganism becomes mainstream, even at Easter

(18 Apr 2019) LEAD IN: This year is being hailed as the year veganism goes mainstream by food pundits in the UK. A plant academy in London is spearheading not only bringing vegan food to people, but also teaching them how to make it themselves, from cheese to cake. STORYLINE: Vegans won't be excluded from chocolate Easter egg hunts this year. These dairy free Easter eggs cater for the growing number of people who abstain from consuming any animal products. Publications such as The Economist and Forbes are saying that 2019 is the year veganism goes mainstream. The climate change campaign Million Dollar Vegan asked the Pope to go vegan for Lent in exchange for a one million US Dollar donation to a charity of his choice. Record numbers signed up to Veganuary - committing to go vegan for January - this year. And vegan options are becoming cheaper, more plentiful and more convenient. But environmental concerns, as well as personal health and greater choice in meals are all among the reasons for people increasingly opting for vegan dishes. The Plant Hub is a new vegan cookery school and restaurant in London, offering workshops in making things like vegan cheese and vegan desserts. The hub offers plant-based foods free from additives and refined sugar. The creator of The Plant hub's cookery school, the Plant Academy, Lauren Lovett says she shows participants simple techniques to create delicious vegan receipts. "Fermentation is a hot thing right now, like everyone kind of knows what it is. But, people still have that kind of barrier of 'I have no idea how to make kimchi, sauerkraut, kombucha' (a fizzy fermented tea). "But, yeah what I'm noticing, especially with that, is that people dabble at home, but when it's something like that which is really simple, but does like a more of a kind of advanced technique, people really just need to see it once and then they do it." Lovett says veganism is becoming ubiquitous.   "It's a tipping point," she says. "If you go anywhere in England especially where I'm from in The Cotswolds, I can go to the village pub and there are loads of options on the menu." The hub is trying to remove the barrier between customers, vegan restaurants and vegan food. Antonio Alderuccio, Plant Hub co-founder explains: "They eat our dinner, they can also try to book a workshop with us, and we can teach them how to make a dinner too." Charlie May has learned how to make vegan millionaire shortbread slices, made from cannabidiol or CBD, which is the non-psychoactive part of cannabis, coconut and carob. May says vegan food is becoming more accessible. "There's courses like this for example that you would never have had like even five years ago." Other desserts being made are goji berry tarts - made of a goji berry pastry with white chocolate - walnut chocolate mousse and a fermented lemon posset. Mica Vaipan is an entrepreneur who became a vegan for health reasons. "I've had over the last, particularly over the last 10 years, I've dealt with a lot of intolerances, I've dealt with inflammations, internal inflammations, fungal infections, just you name it. And increasingly, without even realising, I have moved towards a plant based diet," she says. Edward Bergen, Global Food & Drink Analyst for research firm Mintel, thinks veganism is driven by 'flexitarianism' or people who have a partially vegan diet. But he thinks that the trend is here to stay, and in fact has more room to grow. The The Plant Hub raised over £20,000 in a Kickstarter campaign to launch earlier this year and calls itself a hub, incubator and research centre for plant excellence. Find out more about AP Archive: http://www.aparchive.com/HowWeWork Twitter:   / ap_archive   Facebook:   / aparchives   ​​ Instagram:   / apnews   You can license this story through AP Archive: http://www.aparchive.com/metadata/you...