ProVeg International

Plant-based athletes once again hitting the podium at Paris 2024! 🥉🌱🏟️ Canadian fencer Eleanor Harvey has earned a bronze medal in the Olympics – meaning that two of the medalists in women’s fencing follow a plant-based diet! Along with individual épée gold medalist Vivian Kong, Eleanor follows a plant-based diet as part of her training regime, having gone fully plant-based at the age of 12. Now, at the age of 29, she’s bringing home Canada’s first fencing medal at the Olympics! There are lots of other plant-based athletes competing in the Paris Olympics, showing that eating a balanced, plant-based diet can have numerous advantages, and supply all the nutrients you need to excel in the sporting world. Check out our recent posts highlighting other plant-based athletes competing in the Paris Olympics this year and let us know which ones you’re rooting for in the comments below! ⬇️ #Olympics2024 #ProVeg #PlantPoweredAthlete

We are calling on the EU's institutions and Member States to put the transition towards a sustainable food system in the EU at the heart of the next mandate and come forward with a dedicated plant-based food action plan! The EU’s current food system is unsustainable, we need a thriving, sustainable food system in the EU now. Join the mission of the European Alliance for Plant-based Foods, let's #PlantOurFuture! Find out more here: https://hubs.ly/Q02KLJYs0 #PlantOurFuture #PlantBasedFood #SustainableDiets #PlantBased

The Jury for the V-Label Awards Germany is set! 🌟 We are thrilled to introduce our selected experts, chosen for their profound knowledge, extensive experience, and significant influence in the food industry. Our jury will taste all nominated products and evaluate them based on sensory criteria such as taste, aroma, and texture. The tasting event will be filmed and published afterwards. We can't wait to see what our jury thinks of the innovative products! marketa schellenberg has worked for many years in high-end hospitality in the Czech Republic, Austria, and Germany. As a certified whole food nutrition cook (UGB) and certified Ayurveda cook, she advocates for a plant-based diet and teaches these topics in connection with the Planetary Health Diet. Additionally, she has extensive experience in communal catering and care catering. Currently, the dedicated gourmet chef works as a product manager for Transgourmet's own brands, where she supports professional chefs on their journey to greater sustainability in the kitchen. Christian Ruß has worked in top-tier gastronomy in Germany for many years, continuously expanding his culinary horizons. He loves to share this knowledge, as small details often make the difference. Currently, Christian works in the Food Service Innovation Lab by Dussmann as a Culinary Development Manager. His responsibilities include scouting new products, developing recipes, and implementing the company's own menu line "Planet!Based" in line with the Planetary Health Diet. Lia Carlucci 🌱 is a pioneer in the German FoodTech scene. She has founded her own food start-ups, worked as an investor for Jägermeister, and co-founded the largest network of nutrition experts in Germany. Since early 2024, she has been the Managing Director of the Food Campus Berlin, an emerging innovation hub for the future of nutrition in the heart of Berlin. David Trümner has over 14 years of experience as an external consultant and partner, supporting companies in their growth. In 2017, he transitioned to the food industry, to assist companies in expanding their market shares. He works with startups and uses his expertise to promote innovation. He currently works as a managing partner for the New Food Company. Balázs Tarsoly is the founder and CEO of the creative agency Branding Cuisine, which specialises in food, gastronomy and sustainability. Since 2018, he has organised the WeltverbEsserer competition and has written numerous articles on sustainability in gastronomy. Balázs has been internationally recognised for his design work, and volunteers to support the Bio-Cyclic Vegan Agriculture Association. Would you like your plant-based products to be part of our jury's tasting and evaluation? For more information and to apply, visit https://hubs.ly/Q02Ky3M40. #VLabel #VLabelAwards #ExpertJury #ProVeg V-Label

How healthy are alternative proteins? How can supply chains be improved? And what is nudging? 🤔 At the #NewFoodConference2024, our speakers will cover all these topics and much more (swipe to find out who’s on the panels)! Join us to get all the insights you need, network with other stakeholders in the industry, and get a taste of the future of food! 🤝 What are you waiting for? Secure your tickets now ➡️ https://lnkd.in/dswsvC8 Which topics are you particularly interested in? Let us know in the comments! 📍 @Spreespeicher Thanks to our partners: Lidl in Germany California Walnut Board & Commission The Vegetarian Butcher and Planted. #ProVegNewFood #ProVeg #FutureOfFood #Networking

Did you know that our current food system has a negative impact on biodiversity? By transforming our food system to be less reliant on animal-based products, we can help to protect some of the most important ecosystems on earth and, in this way, significantly reduce biodiversity loss. 🦧🌱 A shift towards plant-rich diets would free up huge amounts of land, enabling us to reforest and rewild the planet, with huge benefits for the environment. Swipe left to see how many species’ habitats could be preserved! 🌲 Curious to find more data like this? Check out our new platform Food System Data! It’s designed to deliver the most credible, up-to-date figures about the current food system and the necessary transition towards plant-rich diets, in a straightforward, uncomplicated way. Access our data sheets based on the latest evidence to showcase the impact of diets on the environment, animals, and health here ➡️ https://hubs.ly/Q02Kb9fZ0 #FoodSystemData #ProVeg #FoodSystems

Austria is upping their plant-based game! 🇦🇹 Austria’s updated nutritional guidelines now recommend consuming more plant-based foods and less animal-based products. The Austrian Ministry of Health’s new recommendations, which took both environmental factors and health benefits into account, suggest that a person’s diet should be constituted of 50% fruits and vegetables, 25% whole grains and potatoes, and the rest of mostly plant-based proteins – including tofu and soya yoghurt. ProVeg welcomes this update, as Austria moves towards a new era of nutrition policy along with countries such as Germany, the Netherlands, and Australia – which have also brought more plant-rich diets into their nutritional guidelines. Which other country should update their dietary guidelines? Learn more about the new nutritional recommendations here ⬇️ https://hubs.ly/Q02K100m0 #ProVeg #ProTaste #VeganAustria

Secure your spot at Europe’s principal alternative protein conference in Berlin! 🫛🇩🇪 We're set to host our fourth annual New Food Conference on 3-4 September, aiming to accelerate and empower innovative food technologies by bringing together key stakeholders across the industry. This year’s conference is set to be bigger and better than ever, spread across two days, with day one located at Berlin’s beautiful Spreespeicher – or online, for those who want to join virtually. Day two will be based at the innovative Formo office for retailers, and bring them together to deep dive into strategies and drive sustainable food practices. 🛒 Don’t miss the opportunity to be part of this transformative event! Find out more and register now for the New Food Conference and stay ahead of the curve in the rapidly evolving world of alternative proteins ➡️ https://hubs.ly/Q02J_yHm0 #ProVeg #AlternativeProtein #NewFoodConference

Final call for retailers! 📣 This is your last chance to sign up for the Retailer Roundtable in Berlin next month! During this unmissable roundtable operating under Chatham House rules, we will not only pinpoint challenges facing the retail sector in the pursuit of sustainability, but actually craft solutions together as a collaborative effort. With leading retailers such as Lidl in Deutschland, REWE Group and ALDI SÜD already on board, this is THE place for forward-thinking retailers to gather insights, share knowledge, and shape the future of plant-based retail. So why not join us in Berlin this September? 📍 Formo Office, Berlin, Germany 🕘 9 am– ca. 4:30 pm CEST, September 4, 2024, following the New Food Conference (which you also should join!) Registration ends TONIGHT for this free retailer roundtable, so make sure to sign up now ➡️ https://hubs.ly/Q02JHQDN0 #ProVeg #FoodRetailers #SustainableFood

American musician Moby has pledged to donate all proceeds from his upcoming UK and European tour dates this year to several animal welfare and plant-based organisations – including ProVeg Belgium! 🎵🌱 The list of beneficiaries also includes other international-focused organisations like the The Jane Goodall Institute and the Plant-Based Universities movement, while also including local community-based initiatives for protecting animals and the environment. Moby has also announced he’ll be offering spaces at the venues to the organisations, allowing them to use the opportunity to spread their messages to the audience and rack up contributions. Huge thanks to Moby for supporting our mission! And if you want to support ProVeg's work in building a world where everyone chooses delicious and healthy food that is good for all humans, animals, and our planet, head on over to our website. Link below ⬇️ https://hubs.ly/Q02JSsXs0

Did you know that around a third of the global population – and as much as half of Europe’s population – has an insufficient iodine supply? 🧂🌿 Iodine is a trace element that is a fundamental component of thyroid hormones, which control the formation of proteins in the human body and are thus essential for tissue growth and cell division. It is present in the ocean and soil, in varying degrees, but occurs mostly in marine animal protein and sea vegetables. For those on a plant-based diet, healthy sources of iodine include nori algae (commonly used in sushi), iodised table salt, and fortified bread. Want to know more about iodine and how you can obtain this essential nutrient? Head to the link below: https://hubs.ly/Q02JRPFR0 #ProVeg #ProHealth #PlantBasedNutrition