ProVeg International

We have some great news! 🎉 Two incredibly generous donors have come forward to offer an amazing opportunity for supporters like you. They have pledged to match all donations – both one-off and recurring – until 31 December! Whether you contribute £5 or £500, every donation will be matched and given twice the power to support our vital work. With your help, we can continue to plant seeds of change, nurture them, and watch them blossom into a more sustainable, plant-powered future. 🌍🌿 Your support is the driving force behind our success – we are so grateful to have you with us on our journey towards a better world. Together, we are continuing to make a real and tangible difference for people, animals, and the planet. Are you ready to double your impact? Click the link in bio or go to https://hubs.ly/Q02_zQJC0 to make your matched gift today! 💚 #ProVeg #DonateNow

📢 Want to join the next ProVeg Incubator cohort? We’re looking for the next generation of start-ups to take part in our food-tech programme starting in Spring 2025. If you’re a pioneering founder developing a game-changing product, ingredient or technology that removes animals from the food system, we’d love to hear from you. Join our 13th cohort, and you’ll be following in the footsteps of some pretty amazing businesses including Formo, Remilk, Infinite Roots®, vly, Omni, Better Nature, Kern Tec, Haofood and many more! 💚 In fact, we’ve worked with well over 100 start-ups since we started in 2018, and we can’t wait to meet our next cohort. Could you be part of it? Find out more and apply now at: https://hubs.ly/Q030mKzy0 🗓️ Application deadline: Wednesday 15 January Join us on our mission to transform the global food system! #ProVeg #StartUps #AlternativeProtein

Are you a young person interested in sustainable diets and climate advocacy? 🍽️🌎 Then why not apply for the ProVeg Youth Board 2025 and help us push for food systems transformation to tackle the climate crisis? 🌱 By becoming a member, you would engage in ProVeg’s work at the UN level, helping us pave the way towards a fairer, better world while honing your skills, engaging with key stakeholders, and networking with fellow activists and changemakers. Scroll through our post to see the benefits of becoming a member and our expectations and requirements. 📅 Deadline: 15 January 2025, 12:00 pm CET. Apply here: https://lnkd.in/e5cYPsN9

‘Tis the season to double your impact! 🎄 Two of our incredibly generous donors have come forward with a tree-mendous gift for supporters like you. They’ve pledged to match all donations – both one-off and recurring – until 31 December! Whether you contribute €5 or €500, every donation will be matched and sleigh-ed into action, giving twice the power to support our vital work. Together, we are continuing to make a real and tangible difference for people, animals, and the planet. Are you ready to wrap up 2024 by doubling your impact? 🎁 Visit https://hubs.ly/Q02_XC7Z0 to make your matched gift today! 💚 #ProVeg #SeasonOfGiving #DoubleYourImpact

Portugal takes a step towards a national plant-based food plan! 🌱 The Portuguese government has approved a National Energy and Climate Plan (NECP), including the creation of a national strategy to promote plant-based protein consumption, thanks to ProVeg Portugal's efforts! 🫛 The document states the need to reduce the consumption of animal-based proteins and to promote plant-based alternatives, and demands the following key action measures: - Developing a national strategy to promote plant-based protein consumption: The need to boost the production and consumption of plant-based proteins, especially legumes (linking it to the sustainability and healthiness of individual dietary choices). - Supporting self-sufficiency in protein crops and advancing food security. - Expanding plant-based options in public canteens: Implementing training programs and increasing the availability of plant-based meals. This is an encouraging move for a plant-powered future! Which other countries should implement a similar national strategy? Let us know ⬇️ #ProVeg #PlantBasedProtein #AlternativeProtein

Time to meet the ProVeg team! ✨🎥 Wondering who’s behind ProVeg? Enter #MeetTheTeam! Today, we are introducing to you the fabulous Juliette Tronchon, our Head of UN Affairs. Over the next few weeks, we’ll introduce a different ProVeg International team member every Tuesday. 💚 So stay tuned and make sure to comment below if you have any questions for our amazing ProVeg colleagues! #ProVeg #VeganJobs #UNAffairs

Retailers hold the key to change! 🛒🌱 It’s time to rebalance protein sales… Retailers are uniquely positioned to promote healthier and more sustainable eating habits, aligning consumer choices with global sustainability goals. By rebalancing their sales of plant-based and animal-based foods, setting and tracking clear protein targets and adopting strategies to achieve them, retailers can significantly change public health and environmental outcomes. The recommended split between plant-based and animal-based foods as per the Planetary Health Diet is around 70% plant to 30% animal when all food groups are included, and 60% plant to 40% animal when focusing on the ‘protein source’ food group. ⚖️ By monitoring and shifting the balance between plant and animal protein foods, retailers can uncover opportunities, develop and evaluate interventions, comply with regulatory expectations, generate value for their business, and enhance long-term viability. Read our latest ProVeg New Food Hub article for successful case studies, expert insights and guidance on how to drive change through protein tracking ➡️ https://hubs.ly/Q02_MPLD0 #ProVeg #ProteinTracker #AlternativeProteins

Did you know? Plant-based meats are not only lower in calories and saturated fat, but they also offer better nutritional quality compared to their animal-based counterparts. 🌱 💡 Key insights from our analysis: - In countries like the USA and Spain, plant-based meat alternatives have 20-30% fewer calories than animal meat products. - Plant-based meats are higher in fibre across the board, helping to promote better digestion and overall health. - By including fortified nutrients like B12 and iron, plant-based options can match or exceed the nutritional benefits of animal-based meat, while reducing the intake of saturated fat. As people shift towards healthier, more sustainable diets, plant-based meats provide a powerful alternative to traditional animal products. ➡️ Read the full report, ‘Building bridges between habit and health’ here: https://hubs.ly/Q02_LqvM0 #ProVeg #PlantBasedMeat #AlternativeProteins

Last week, ProVeg Asia organised two student group visits to Unilever in Shanghai and Bühler Group in Wuxi, as part of the 2024 Food Innovation Challenge campaign. 🌱💡 In Shanghai, Unilever introduced The Vegetarian Butcher's brand strategy, innovation, and market learnings to the students, and they discussed the growing potential of plant-based food with flexitarians. ProVeg Asia’s Country Director Shirley also facilitated talks of internship opportunities. In Wuxi, the students were introduced to Dr. Yang Yong, SVP of Bühler, who gave a tour of the company’s history, business scope, corporate culture, and technological innovations. The students raised questions about new alternative protein sources, and Dr. Yang emphasised that alternative proteins in China are still in the early stages of development and more solutions are needed. 🔍 They toured Bühler's manufacturing plant, witnessed the full scope of the company's plant-based manufacturing equipment, and were impressed by its advanced technology, sparking their interest in sustainable food production. At both locations, the students were provided with hands-on industry experience and their understanding of plant-based innovations and sustainable food production was deepened. Thanks for having ProVeg Asia, Unilever and Bühler! 💚 #ProVeg #Uniliver #AlternativeProteins

We're officially starting a d podcast! Episode one of the ProVeg New Food Hub podcast is now live! 🎧 Our series 'Navigating the future of alternative proteins' starts by exploring the 'Rise of plant-based', featuring the Joe Hill 🍕 from One Planet Pizza. Joe and Gemma Tadman Ⓥ reflect on the evolution of plant-based. They discuss the growth and impact of plant-based proteins in the industry so far, the ‘slow-down’, consumer trends and barriers, and look ahead to what’s next. Joe also shares first-hand experiences as a challenger brand, along with actionable insights for retailers and brands looking to leverage the plant-based sector. Listen to our podcast now on the ProVeg New Food Hub or on your preferred podcast platform ➡️ https://hubs.ly/Q02_zC-D0 #ProVeg #NewFoodHub #NewPodcast