GLOBAL 12 BILLION MISSION: Certified Master Chef James Corwell

The Plant Based World had the pleasure of connecting with James Beard Certified Master Chef, James Corwell, for LIVE Webinar/Q+A in preparation for his keynote address at the United Nations PRME Event on Global Sustainability. The PRME virtual conference is set to take place this October 26-29. REGISTER NOW! Check out the full, nearly hour-long…

Could this 300-Year-Old Plant Protein be the Future of Food?

Tempeh, the all-natural plant-based protein originating in Indonesia, is quickly growing in popularity. We decided to talk to the tempeh experts at Better Nature, who are utilising its fantastic properties within their product line. They believe that tempeh is a nutritional powerhouse, with all of the potential to become one of the world’s leading protein…

Master Chef James Corwell: Free Webinar Hosted by Plant Based World

GLOBAL 12 BILLION MISSION A LIVE Discussion with Master Chef James Corwell The future of this world is ours to create, and there is no better place to start than on our plates. James Corwell, certified James Beard Master Chef, is at the forefront of this movement. The mastermind behind Ahimi (tomato “tuna” sashimi) is…

Embodying Zero Waste with Follow Your Heart

by Abigail Stevens This week (7-11 September) is Zero Waste Week, a week to raise awareness of the impact our throwaway culture has on the environment. It challenges participants to live a ‘zero’ or minimal waste lifestyle, focusing on reusing and recycling packaging, lowering food waste, abstaining from fast fashion, and cutting out single use…

Rise of Meatless Farm: The Mindful Meat Alternative

by Ben Davis It’s summer of 2020, and by now it is fair to say that nearly all of the world is familiar with plant-based meat alternatives. While brands like Beyond and Impossible have rapidly become household names, the demand continues to expand and this offers opportunities for new players to establish themselves within the…

Game Changers for Public Awareness

FROM THE DESK OF BEN DAVIS CONTENT & COMMUNICATIONS DIRECTOR PLANT BASED WORLD CONFERENCE & EXPO The term “plant-based” has hit its stride in mainstream culture this past year, but the movement still has a ways to go. As the lungs of our planet in South America conspicuously send massive plumes of smoke into the…

Cell Based Tech and the Rapidly Growing Plant Based Food Industry

Although tried and true vegan staples like tofu stir fry, lentils and falafel have served plant based eaters well over the years, the options and palates for new age plant based eaters are transforming. The concept of plant based foods with animal based textures and flavors is becoming a phenomenon. It turns out, consumers desire…

NPR: Make Meat Eaters’ Mouths Water with Plants

We all know that there are people out there who simply won’t eat something because it’s labeled as “vegan” or “vegetarian”. So how then do we get people averse to these labels to try new foods that just happen to be plant-based. The answer is simple, just make the foods delicious without advertising the fact…

CNN: Go Plant-Based to Save the Planet!

Changing our way of eating is the best opportunity we have to save this beautiful home of ours, and finally the mainstream media is catching on. This article from CNN sites the science behind why animal product consumtion is so harmful to the environment and even offers a 3-day “Flexitarian Jumpstart” for anyone looking to…

THE ECONOMIST: Plant-Based Protein and America’s Food Supply

The Economist reports on the impact that shifting to plant-based protein could have on the American food supply. The full story also includes a graphic showing the opportunity costs of animal versus plant protein sources. Alon Shepon of the Weizmann Institute and colleagues have looked at this in terms of opportunity costs. Choosing to make…