ProVeg International

A huge step forward! 🛒🌱 Lidl Netherlands have announced they are permanently reducing the prices of plant-based meat and dairy substitutes to make them equal to or lower than their animal-based counterparts! In addition, to further promote the adoption of more sustainable foods, Lidl is also introducing a partially plant-based minced meat, consisting of 60% minced beef and 40% pea protein – helping consumers on a mixed diet to increase their consumption of plant protein and reduce their environmental impact. According to ProVeg International’s Global CEO Jasmijn de Boo, Lidl Netherlands’ decision is a “hugely significant shift” in a major supermarket’s approach to food system change, and Lidl’s move shows how supermarkets can encourage a shift to more plant-based diets. “Shifting to more plant-based diets is vital if we are to successfully stabilise CO2 emissions and halt habitat and biodiversity loss around the world. We urge other supermarket chains to compete with Lidl with their promotion of plant-based foods,” continues Jasmijn. Read our full press release below ⬇️ https://hubs.ly/Q02Mlq2L0 #ProVeg #FoodSystemsTransformation #PlantBasedProducts

Supermarkets, as key players in the food system, can influence sustainability amongst consumers and producers through their product range, promotions, shops and policy. So how can German supermarkets take responsibility for environmental sustainability? Superlist Environment is launching in Germany to compare the contributions of ALDI Nord Group, ALDI SÜD, EDEKA ZENTRALE Stiftung & Co. KG, Kaufland Deutschland, Lidl in Deutschland, and REWE Group on: 🌱 the protein transition 🚜 sustainable agriculture 🌳 climate plans Superlist is a multi-year research programme by think tank Questionmark. It compares supermarkets' contributions to a healthy, sustainable and fair food system throughout Europe. Questionmark is initiating this research project in Germany for the first time, supported by Madre Brava, Albert Schweitzer Stiftung für unsere Mitwelt, and ProVeg Germany with advice from Deutsche Umwelthilfe. Superlist is also conducted in the Netherlands, Belgium, Sweden and the UK. Questionmark is starting data collection for this Superlist in the coming months, with the report and ranking expected early 2025. Keep your eyes peeled! 👀 #ProVeg #SustainableFoodSystems #SupermarketRanking

Last days to apply for the next ProVeg Grants funding round! 🚀 Here at ProVeg, we love to support high-impact projects around the globe and work together to achieve food systems transformation. We have up to $50,000 to invest in some incredible initiatives! Note: applicants must be organisations or individuals focused on diet-change work, and the following proposals will be prioritised: - Plant-based organisations Initiatives outside of the USA, UK, Germany, Netherlands, Czechia, Poland, South Africa, Spain, Belgium, Nigeria, Brazil, and Malaysia. Projects from groups that don't conduct animal welfare work have a higher priority. Initiatives focusing on School & University Engagement, Political Outreach, Influencing Dietary Guidelines, Healthcare Professionals' Interventions, Food Industry Events & Veg Festivals, and Corporate & Institutional Engagement. The deadline to apply and submit your proposal is 1 September 2024. 📝⏳ If your proposal is selected for a grant, in addition to the financial support, you'll receive mentorship from ProVeg International's Intervention Experts to support you during the project!  Join our global community of grantees and let’s work together to replace animal product consumption with plant-based and cultivated foods! To learn more, read the eligibility criteria, and register your interest for a grant, visit ➡️ https://lnkd.in/eJGvuwqJ #ProVeg #ProVegGrants #FoodSystemTransformation

Let the bass drop! 🐟🌱 Researchers at Instituto Superior Técnico's iBB-Institute for Bioengineering and Biosciences have successfully made 3D-printed cultivated sea bass fillets – no fishing required! 🤯 The cultivated meat fillets, developed by University of Lisbon researchers, contain microalgae bioinks, which provide the texture and fishy flavour of sea bass without animal suffering. Initially, the project only produced thin sashimi slices, but progress at the Institute has led to the production of thick fillets, increasing the product’s market potential. What do you think about cultivated sea bass? Let us know in the comments below. ⬇️ https://hubs.ly/Q02M9Yjn0 #ProVeg #CultivatedMeat #CellularAgriculture

Coming right up! 🌱🍔 The European Food Safety Authority (EFSA) has deemed Impossible Foods' precision-fermented heme – the “bleeding” component of their burgers – safe for consumption, which means that Impossible Burgers are getting closer to reaching grocery shelves in the EU! Soy leghemoglobin, used by Impossible Foods to add juiciness to its burger products, is obtained through a process that combines precision-fermentation with a specific type of yeast. The result is an iron-containing molecule – heme – that mimics the flavour and colour of animal-based red meat. With the approval of Impossible Foods’ heme, the EFSA is setting an important precedent for more precision-fermented alt protein products to enter the market and provide more options for consumers! Read more at Vegconomist ⬇️ https://hubs.ly/Q02M3LW40 #ProVeg #ProTaste #PrecisionFermentation #ImpossibleFoods

Happy #WorldPlantMilkDay! 🌍🥛 To celebrate, we’re highlighting some of our ProVeg Incubator alumni start-ups advancing milk alternatives and contributing to a more sustainable food system. - vly (Germany) produces milk, yoghurt, and shakes with pea protein. They took part in our first cohort in 2018. - Kern Tec (Austria) uses fruit seeds to produce plant-based milk. They took part in our 6th cohort in 2021. - StarPlants Food Technology Co., Ltd. (China) produces plant-based milk made from chickpeas. They took part in our 10th cohort last year. - Better Bet® (India) uses millet as a sustainable grain to make their plant-based milk. They took part in our 7th cohort in 2021. - Blue Farm (Germany) has a range of oat-drink powder. They took part in our 2nd cohort in 2019. In the future, plant-derived dairy products will soon be complemented by dairy produced through fermentation-derived cellular agriculture. We’re thrilled to spotlight two alumni start-ups already leading the way in this space: - Remilk – An alum from our 4th Cohort in 2020, made history by being the first to secure regulatory approval for non-animal milk protein in Israel. They leverage microbial fermentation to produce dairy proteins that replicate traditional milk. - Cultivated Biosciences – A standout from our 7th Cohort in 2021, they use biomass fermentation to create creamy fat ingredients from GMO-free yeast, enhancing the texture of dairy alternatives. Here’s to celebrating the innovators who are making our world more sustainable! 🌱 #WorldMilkDay #ProVeg

What are the highlights of the #NewFoodConference2024? 🤔 To put it in our Senior Food Industry Manager Virginia C.'s words: “All the talks and panel discussions! I can't commit to anything because I put together the program and all the speakers are interesting!” However, our team can commit to the networking evening, and they are already looking forward to meeting all the familiar and new faces at this year's event. The ProVeg Incubator Start-up Demo Day and the seminar for German retailers as part of the Superlist Environment project are also set to be a hit. 👏 Scroll through the post below for our NFC team's highlights! To decide your personal highlights, please browse through our conference programme: https://lnkd.in/eU4QpiT And if you still need a ticket, secure your spot here before they sell out ➡ https://lnkd.in/dswsvC8 📍 Spreespeicher Our partners: Lidl in Germany, California Walnuts UK, The Vegetarian Butcher, IFF, ZINTINUS #ProVeg #FutureOfFood #FoodInnovation

Tomorrow is #WorldPlantMilkDay! 🌱🥛 Not sure which plant milk is the best for you? Swipe through our post for five delicious plant milks and how to use them. Every dairy-free milk option has a slightly different taste profile and nutritional benefits, so why not give them all a go and see which one you like the most? 💚 And don’t stop at these five, there’s also pea milk, cashew milk, and macadamia milk out there to explore too! Let us know your favourite plant milk ⬇️ #ProVeg #PlantMilk

Gold for your support! Together our ProVeg Germany team ran two Olympic marathons! 🥇🌱 Under the motto “Powered by Plants” and inspired by the support of amazing donors, our ProVeg team was not only able to cover our set goal of 42.219 kilometres (an Olympic marathon), but a distance of 89.17 kilometres was covered, so we exceeded both the distance target and the donation target of €4,219,50. As one generous supporter matched all donations, we were able to raise €9,278,50 euros for the animals and the climate over the weekend - setting an example for more plant power in sport! And we would like to say thank you from the bottom of our hearts for your active support, our motivated runners, and our generous supporter who doubled the donation amount of 4,219.50! 💚 #ProVeg #PlantPower #ProVegGermany

Way to go, Norway! 🇳🇴 Norway’s new dietary guidelines now recommend eating a more plant-based diet and reducing meat consumption, following similar moves by Germany and Austria! 🌱 Some key updates include the reduction of maximum meat intake from 500g to 350g per week, and the protein group in the food wheel now contains legumes and tofu, with the suggestion of replacing some or all of the meat in certain dishes with beans or lentils. 🫘 The recommendations, made by the Norwegian Directorate of Health (Helsedirektoratet), were updated based on the link between nutrition and health, but do not explicitly take the environmental impacts of different foods into account. Despite this missed opportunity to emphasise the environmental benefits of plant-based foods, Norway’s decision is still a big step towards a more sustainable and healthy era of nutrition policy. Which other country should update their dietary guidelines? ⬇️ https://hubs.ly/Q02LSt1G0 #ProVeg #DietaryGuidelines #PlantBasedDiets