Author: Emily Pickett

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animal welfare compassion ethics News/Blog Promoted wildlife

Groups Call For Habitat Protection For Endangered BC Caribou

Photo: Alexandre Buisse

Vancouver Humane joins 21 other animal protection and environmental organizations, along with wildlife biologists, in calling on B.C. Premier John Horgan and federal Environment Minister Catherine McKenna to protect the province’s endangered caribou herds.

The open letter highlights the groups’ concerns over the lack of habitat protection that the dwindling herds desperately need to avoid extinction. Key caribou habitat is being logged throughout the province, while mining, oil and gas operations, along with high-impact recreational activity (heli-skiing and snowmobiling) are fragmenting the landscape and disrupting caribou.

The provincial and federal governments have known for decades that B.C.’s caribou are in trouble, yet little has been done to address the root causes of habitat destruction. Instead, government has opted to scapegoat other species for the decline in caribou. Since 2015, the provincial government has killed over 700 wolves through its wolf cull program. Now, the province wants to expand the cull and has plans to kill more than 80 per cent of the wolf population in the expanded areas, primarily through a combination of radio collaring and following collared wolves by helicopter to the rest of the pack, who will all be gunned down from helicopter.

Vancouver Humane opposes the misguided and unethical wolf cull program and joins the growing number of organizations and advocates calling for genuine habitat protections for caribou and an end to the cull program.

You can read the groups’ open letter here.

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Cruelty-free Dairy Food and Drink News/Blog plant-based diet Promoted vegan

Faux Meat Burgers And Your Health: Facts And Fallacies

A guest blog post by Dr. Chana Davis (PhD in genetics) of Fueled by Science

Check out more of Chana’s work on her website, instagram and facebook pages.

Restaurants and grocers across the country are struggling to meet the demand for the hottest new food trend: plant-based burgers. These new kids on the butcher’s block meld features of meat with those of plants in an unlikely marriage and are being sold alongside their muses in the meat case.

At the same time, these burgers are also facing a lot of skepticism and criticism. Can something that tastes so good also be good for you? Can meat lovers truly have their cake and eat it too — reduce their red meat intake, increase their veggie intake, all while enjoying a decadent burger??

Are fake meat burgers healthy?

This article takes a science-based look at plant-based burgers and your health and examines many common concerns including: safety of novel ingredients (soy leghemoglobin), number of ingredients, use of additives, and label as a processed food.

Warning! You may find that you need to rethink some of your favourite rules of thumb for choosing healthy foods.

Plant-Based “Meat” Is Not A Viable Replacement For Whole Vegetables.

Why not? Whole veggies are loaded with fiber, one of the most critical, yet under-consumed nutrients. We need dietary fiber to keep our systems running smoothly and to feed the little bugs in our gut that keep us healthy. Plant-based burgers score slightly better on fiber than meat (a big fat zero) but are still sadly lacking. 

Whether we’re talking about heart health, cancer, diabetes, or obesity, the message is loud and clear: eat your veggies! A good rule of thumb is to fill half of your plate with (whole) fruits and veggies (see Canada Food Guide). Don’t forget to eat a diversity of fruits and veggies to get the full rainbow of micronutrients that they offer.

Faux Meat Provides The Same Nutritional Benefits As Ground Beef

Compared to typical ground beef (20% fat or more), plant-based burgers provide similar amounts of:

  • calories (~250-280 calories)
  • high quality protein (20 grams per patty)
  • iron (~16%-25% bioavailable)
  • other micronutrients (*Varies by brand. The Impossible Burger from Impossible Foods dials up the zinc and B vitamins including Vitamin B12. Beyond Meat does not [yet].)

Much ado about sodium

Plant-based burgers have been criticized for their sodium content. While this criticism is technically valid, it lacks appropriate context. A typical beef patty contains about 80 mg of sodium, whereas plant-based burgers land at around ~370 mg. In most cases, this sodium is naturally occurring (we need it to live!), not added for flavour.

Is 370 mg of sodium a lot? Not really. You could eat 4 patties and still land on the low end of healthy recommended daily intake for sodium (1,500 to 2,000 mg per day). Rather than fixating on the sodium content in their patty, consumers would benefit from choosing their toppings and bun wisely: a fully loaded fast food burger can easily contain over 1,000 mg of sodium, of which only 1/3 is from the patty!

Learn more about sodium needs and sources Some shockingly high sources include bread products, processed meats, tomato sauces and soups.

Plant-Based Burgers Offer Potential Health Benefits Over Ground Beef.

Each of these benefits is relatively small, especially for infrequent burger consumers, but together, they tip the health balance in favour of plant-based burgers.

Benefit 1: A (slightly) healthier mix of fats

An average 80/20 beef patty contains nearly 20 grams of fat, of which about half are saturated fats. This means that a single patty gets you nearly half of the max recommended saturated fat intake for adults (5-10% of calories). The most decadent of the new veggie burgers contain the same or slightly less total fat, but the mix is more favourable – less saturated fat (5 to 8 grams per patty) and more unsaturated fats. Reducing saturated fats is a win for heart health – as long as you replace them with unsaturated fats, rather than with sugars. Furthermore, most faux-meat burgers use coconut oil as their source of saturated fat, which may be less harmful than the saturated fats found in beef. Coconut oil appears to raise “good” HDL cholesterol (while also raising “bad” LDL).

Learn more about coconut oil and get Harvard’s scoop on good and bad fats.

Benefit 2: Low to no trans fats

A single standard beef patty (80/20 cut) contains 1-2 grams of ruminant trans fats, thanks to the bacteria in the cow’s rumen. These naturally occurring trans fats are remarkably similar to industrial trans fats, such as those found in old-school margarines and partially hydrogenated vegetable oils. The World Health Organization and others are taking a cautious stance on ruminant trans fats, regulating them the same as industrial trans fats. They recommend limiting total trans fats to under 2 grams per day, which means that one beef patty gets you close to the warning zone. The only potential trans fats in plant-based burgers come from canola oil, which can contain trace amounts of trans fats when heat is used during processing

Learn more about ruminant trans fats: Fueled by Science (video), World Health Organization 2018 draft guidelines  and recent review (Nestle, 2014).

Benefit 3: Lower risk of food-borne illness

Plant-based burgers are safer to handle raw than ground beef, due to the reduced risk of contamination with pathogenic bacteria like Salmonella and E. coli. When I visited the Impossible labs, I happily sampled a raw patty! 

Raw ground beef must be handled with great care due to the risk of pathogenic bugs from cow innards that can contaminate meat during slaughter. These same gut bugs can contaminate water used to irrigate farms and end up in fresh produce, notably leafy greens. In theory, a large scale shift away from animal farming would make fresh produce safer too!

Benefit 4: Lower cancer risk (maybe)

In 2015, the World Health Organization labeled red meat as a Class 2A “probable carcinogen” based largely on a strong link with colorectal cancer. While controlled trial data are lacking, there is a strong mechanistic basis, particularly when using certain high-heat cooking methods, which generates well known carcinogens (such as Heterocyclic Amines (HAs) and Polycyclic Hydrocarbons. This link is well established in animal models but it is unclear how much red meat you would have to consumer, and under what conditions, to translate to a real-life increase. As always, the dose makes the poison!  

Learn more about red meat and cancer risk from the World Health Organization. Also, see Examine.com’s suitably skeptical review of the link and the potential mechanisms.

Plant-Based Burgers Use 100% Safe Ingredients

Food author Michael Pollan’s oft repeated mantra “eat [real] food, not too much, mostly plants” is an excellent rule of thumb. So too are his suggestions to emphasize minimally processed foods with short, lists of familiar ingredients.

At the same time, these rules have severe limitations, and one can be incredibly misled by applying them blindly. The main reason these rules generally work is that most additive-rich foods are engineered purely for craveability, with no regard for nutrition. Fruit Loops and Orange Crush soda are perfect examples. Yet, there is no reason that an engineered food can’t be made healthy if that is part of the product’s value proposition.

In general, I find that the simple rules like “choose whole foods” work well for apples-to-apples comparisons (like apples to apple juice) but fall apart for apples-to-zebras comparisons (like beef to veggie burgers).

A rigorous comparison looks beyond simple rules of thumb and includes a detailed assessment of nutrition and safety.

Processing

It is simply not true that everything from nature warrants a health halo (hello, bacon and butter) and that everything processed is toxic (hello, infant formula). Instead of painting all “processed foods” with the same brush, why not focus on the nutritional profile (and safety) of the final product? Using the “just the facts” nutritional lens, plant-based burgers come out ahead, as discussed above. Safety is also a non-issue as discussed below.

It’s also worth recognizing that the definition of processed foods is extremely murky. Indeed, “wholesome” staples such as yogourt, cheese, bread, and wine, involve modified ingredients and elegant chemistry, with the assistance of microbes. Plant-based burgers are no different.

Additives / chemicals

It’s natural, and sensible, to be leery of unfamiliar compounds, but this is not a valid scientific reason to reject something. An infamous fearmongering food blogger who won’t be named managed to get parents in arms about ascorbic acid in their baby food. Would they feel differently if it were labeled as Vitamin C?  How would you feel about sodium chloride in your food? Wait, that’s table salt!

Rather than paint all additives (and all chemicals), with the same brush, we should take an objective look at the ingredient list and ask how good / bad / safe they each are (at those doses)? Through this lens, everything in plant-based burgers gets a green light in my books, including methylcellulose (modified plant cell walls). Chemical should not be dirty word!

Number of ingredients

Choosing fewer ingredients can be a useful rule of thumb, because many foods contain extra ingredients that are added solely for extra craveability (e.g. salt, fat, sugar), with little nutritional benefit. Yet, when you scratch beneath the surface, this rule quickly falls apart.

First, this rule ignores the fact that ingredients are often added for a nutritional boost. I much prefer fortified milks to unfortified milk because I appreciate the easy source of Vitamin D, B12, and more. The ingredient list of the Impossible Burger would be half as long if it weren’t for the nutrients they boosted to match beef.

Second, this rule implies that any recipe with fewer ingredients is automatically healthier. When you apply this to your home cooking, the absurdity of this logic becomes apparent. Is a stir fry with 3 ingredients better for you than one with eight ingredients? What about homemade banana bread or granola? Should we be counting the ingredients?  Don’t get me wrong, I love the Minimalist Baker, but that’s because of the simplicity (and great taste) of her recipes!

Third, the concept of an “ingredient” is applied arbitrary. Purified chemicals like salt and sugar are single ingredients, made of a single chemical molecule. But beef?? Beef contains thousands of chemicals – fats, carbohydrates, proteins, connective tissues, and more.

Given that this rule has so many pitfalls, it makes much more sense to focus on the overall nutritional facts (alongside the safety assessment).

“Novel” ingredients

The only “novel” ingredient in plant-based burgers – heme – is actually rather ubiquitous. You have over 1000 patties’ worth of it in your body right now! Scientists at Impossible Foods discovered that heme in meat plays a critical role in its aroma, cooking transformation, and flavour explosion. Plants also contain heme, but in much lower amounts than meat. Rather than harvesting boatloads of soy fields to get enough soy leghemoglobin (heme’s carrier protein), they use fermentation to make vats of it using specialized microbes. This ingredient has been extensively tested for safety, despite the fact that it occurs naturally both in meat and in plants.

Learn more about the magic ingredient in the Impossible Burger and its safety testing

Plant-Based Patties Are Not A “Loaded” With Pesticides

Pesticide levels in these burgers are incredibly low and undeniably safe. Consider glyphosate, the world’s least beloved pesticide.  I would have to consume 5000-25,000 Impossible burgers per day to approach the already conservative national and internationally recognized safe daily intake of glyphosate. This is clearly a case of fearmongering. It’s toxic doses, not toxic compounds, that get us into trouble. Everything is toxic at high enough doses, and everything is safe in small enough doses. The threshold varies for every compound and we can use science to determine that threshold, and ensure we stay well below it.

Learn more about how  ‘the dose makes the poison’  from American Chemistry Council.

Another way to put the levels in context it is to compare the tested levels (11 ppb) to the EPA safe tolerance for glyphosate for soy – 20,000 ppb (20 ppm). Yes, they are nearly 2,000 times lower than the levels deemed safe. Indeed, these levels are nearly 10x lower than allowable glyphosate levels in organic produce (5% of conventional).

Learn more about organic vs conventional veggies in my article and from Health Canada. They may not be as different as you think. 

Plant-Based Meat Mimics Are Not Perfect

No food is perfect. Breast milk is as close to perfect as it gets… but even it’s not perfect for lactose-intolerant kids. Every food has its pros and cons. Here are some downsides to plant-based meats.

  • High cost. With time, this may not be an issue, as scale increases.
  • Allergenic potential. This risk is true of any legume product, and many of these burgers use soy or pea protein. Reactions are rare but may be severe, so caution is warranted, particularly for those with food allergies.
  • Saturated fat content. Though saturated fat levels are generally better than fatty ground beef, there is a lot of room for improvement, and this is an area of active research. Regrettably, saturated fats play a key role in the decadent mouthfeel of meat; and are a big part of why the new plant-based meats are nothing like the old ones.

So… Are They Healthy Or Not?

When we talk about healthy eating, it’s important to zoom out and look at the whole meal, the whole day, the whole week, and beyond.

The way that you serve these patties can make or break the meal. When served by a fast food chain, these meat mimics can weigh in a hefty 900 calories and over 1,000 mg of sodium. Things get even uglier when paired with fries and a drink. Yet, the patty itself is only contributing about 1/3 of the calories and sodium! 

It can be a very different story when you grill these burgers at home, choose your toppings and bun wisely, and serve alongside a large salad. Yum!

The Bottom Line.

  • Faux meat does not replace veggies. Aim to fill half your plate. Try my recipes if you are looking for inspiration.
  • Plant-based burgers provide many of the same nutritional benefits as beef but with fewer potential downsides.
  • Fake meat is safe – arguably even safer than beef!
  • The way you serve your burger makes or breaks the health factor. If health is a priority, cook them at home, choose toppings and bun wisely, and don’t forget the side of veggies!

In other words, meat lovers can have their cake and eat it. These burgers are a great option for vegetarians and vegans who miss ground beef. However, their main audience is a much bigger slice of the population: omnivores, reducetarians, flexitarians and others looking to reduce their red meat consumption, while still enjoying the decadent taste and aroma of meat.

Last but not least, let’s acknowledge the elephant in the room. The leading companies offering fake meat are mission-driven, with vegan roots. They aspire to reduce animal suffering, to feed a growing population, and to improve the health of our planet. It seems to me that any benefits to human health are icing on the cake.

In the words of the leading (vegan-founded) fake-meat innovators:

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animal welfare compassion Cruelty-free Dairy ethics Food and Drink News/Blog plant-based diet Promoted school vegan vegetarianism

Cambridge University Cuts Emissions With Less Meat & More Plant-based Foods

 

Back in 2016, Cambridge University made the decision to remove beef and lamb from its campus menus and offer more plant-based dishes in an effort to reduce its food-related emissions.

Cambridge pointed to the fact that producing beef and lamb emits 250 times more greenhouse gases per gram of protein than legumes (lentils, chickpeas, beans) and that one meal with beef or lamb has the same footprint as eight months of chickpea-based meals. They also highlighted that plant-based foods require less water and land than animal-based foods.

The school has since reported that the decision, which was part of its Sustainable Food Policy, has been effective in reducing emissions per kilogram of food purchased by 33 per cent and land use per kilogram of food purchased by 28 per cent. The move cut the school’s overall emissions by 10.5 per cent, while simultaneously increasing sales and profit.

“It is hard to imagine any other interventions that could yield such dramatic benefits in so short a span of time,” said Andrew Balmford, professor of Conservation Science at the University of Cambridge.

In swapping out red meat options for more plant-based dishes, the school focused on making plant-based dishes appealing and accessible. Cambridge’s catering team took part in plant-based cooking classes, visited restaurants with plant-based menus for inspiration and managers received training on marketing for sustainability rather than for profit.

Meanwhile, dishes added to the menu were strategically placed in the cafeteria so as to highlight them specifically and encourage customers to choose them over meat-based options.

When it came to the labelling of dishes, staff focused on the ingredients rather than identifying dishes as specifically “veg” or “vegan”. They hoped this would create universal appeal and that customers would focus on the deliciousness of the dish.

Some of the most popular plant-based dishes include Swedish style vegballs with mash and creamy mustard sauce, smoky Moroccan chickpea stew with saffron infused couscous and a sweet potato burger.

The success of this decision by Cambridge University serves as an inspiring example for other post-secondary schools and institutions that offer food service. It also comes at a crucial time, as a growing body of research concludes that a significant reduction in global meat consumption is essential for addressing climate change, the global biodiversity crisis and the high demand for meat that drives the cruel factory farming system.

Interested in introducing or expanding plant-based menu options at your school, workplace, business or in your community? Get in touch to learn about our Plant-Based Plates program! 

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compassion Cruelty-free Food and Drink News/Blog plant-based diet Promoted Uncategorized vegan vegetarianism

Introducing Our New Plant-Based Plates Program

Since the launch of our Meatless Monday program in 2015 we’ve worked with public institutions, including schools and hospitals, to introduce more veg and vegan options to their cafeteria menus.

As the demand for plant-based foods continues to grow, so has our work to improve public access to these humane, healthy and sustainable menu options. We’re excited to launch our new Plant-Based Plates program, which expands on our Meatless Monday work to bring plant-based dishes to daily menus.

Through presentations, culinary support, menu sampling and outreach, we aim to help food service teams and food policy decision-makers put more plants on plates and to educate and empower the public in making more informed food choices that are better for animals, the planet and public health.

Earlier this summer, we kicked off our new Plant-Based Plates initiative by offering a culinary workshop and guest chef pop-up at the BC Children’s & Women’s Hospital. The hospital’s food service team explored making a number of plant-based dishes, including a Pad Thai and a Pulled BBQ Jackfruit Burrito. Vancouver Humane staff offered samples of the dishes during the lunch hour and handed out information and free recipes to hospital guests. The dishes proved popular, selling out during lunch, and the recipes have since been added to the café’s menu rotation.

Guest Chef Andrea Potter of Rooted Nutrition leads BC Children’s & Women’s Hospital staff in a plant-based culinary workshop.

We look forward to continuing to support institutions throughout Metro Vancouver in bringing their menus into alignment with the growing body of evidence that concludes a global dietary shift toward a plant-based diet is not only one of the most effective ways to reduce our individual environmental footprint, but it’s also necessary if we are to meet our global climate targets. This is why Plant-Based Plates will also focus on government food and procurement policies, encouraging a shift toward prioritizing animal-friendly and climate-friendly plant-based foods.

We all have a role to play in protecting animals, the planet and public health, and a great place to start is with what we put on our plates. Looking for recipes? Take our Plant-Based Pledge and receive a weekly recipe sent to your inbox! If you’re interested in bringing more plant-based meals to your school/school district, workplace or community, we encourage you to check out our new Plant-Based Plates website and get in touch with us! Please also consider making a donation to help us continue this important work.

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animal welfare compassion Food and Drink News/Blog plant-based diet Promoted school Uncategorized

Students lead the effort to create a better world

Students are saving the world. Just skim the news lately and you’ll come across headlines about 16-year-old Swedish activist Greta Thunberg’s compelling call to action at the recent UN Climate Change talks, or about the growing #FridaysForFuture youth movement and the recent Youth Climate Strike. Globally, youth are mobilizing a mass movement focused on creating a better world.

Locally, we at the Vancouver Humane Society are also inspired by the youth who have led the effort to bring more humane, healthy and sustainable plant-based foods to their school menus and who have worked to educate and empower their peers, and are proud to support amazing young people in Metro Vancouver.

Shiqi Xu and Naiara Peruchena are two of those local students who have been inspiring change in their community. Our Program Coordinator, Emily Pickett, first met Shiqi and Naiara in 2016 and supported them in co-founding a Meatless Monday Club at their school, Sutherland Secondary, helping to promote plant-based menu changes in order to help animals. Since 2016, their club has led a highly successful Meatless Monday campaign, with the growing demand for plant-based menu items leading to their school’s food service provider to commit to transitioning 20 percent of the daily menu to plant-based foods!

Shiqi and Naiara also presented their Meatless Monday work to the North Vancouver School Board, asking for a letter of support, which the board enthusiastically provided. They were also successful in getting a student choice policy for animal dissection implemented in the school district, with support from the Animals in Science Policy Institute. The student choice policy allows students to opt out of animal dissection and participate in alternative learning methods.

Sutherland Secondary students Naiara Peruchena (on left) and Shiqi Xu (on right)

All that said, it came as no surprise to us that Shiqi was recently awarded the prestigious Loran scholarship of $100,000 to go toward her undergraduate studies. She intends to study bioengineering and wants to help develop biotechnology that will save lives while replacing animals used in testing.

“I am proud of the work Naiara and I have done in promoting healthy, sustainable eating in our school and school district, with VHS’ support,” says Shiqi. “Not only has this experience allowed me to build my leadership skills, but it also played a central role in igniting my passion for sustainability and animal rights. In my bioengineering endeavours in the future, my goal is to help improve the lives of both people and animals.”

We have no doubt that Shiqi and Naiara will go on to do great things for animals, people and the planet after they graduate this year, and that they will leave an inspiring legacy for the next generation of students set to take over the Meatless Monday Club, who we too look forward to working with!

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Food and Drink News/Blog plant-based diet Promoted Recipes Uncategorized vegan vegetarianism

Earth Day: Go plant-based for the planet

Today marks the 48th annual Earth Day celebration and around the world events and efforts will be taking place to draw attention to the need for stronger environmental protections.

As the global community reflects today on the increasingly sensitive state of the planet and what role we as individuals can play in tackling what can sometimes feel like an overwhelming issue, it’s important to remember that every time we sit down to eat, we have an opportunity to stand up for a better world.

Animal agriculture has been identified as a leading contributor not only to climate change, but to air and water pollution, water use, land degradation, deforestation and biodiversity decline.

In fact, animal agriculture is responsible for more greenhouse gas emissions than the entire global transportation sector. This is because animal-based foods are incredibly inefficient to produce and are very resource-intensive. The processes involved when it comes to raising, transporting and slaughtering animals for food are responsible for potent greenhouse gas emissions including carbon dioxide, methane and nitrous oxide. To put this in perspective, beef production requires 20 times more land and emits 20 times more greenhouse gas emissions per unit of edible protein than common plant-based protein sources such as beans, peas and lentils.[1]

The production of animal-based foods also requires and pollutes large amounts of water. Agriculture accounts for 92% of our global freshwater footprint; approximately one third relates to animal products.[2] The water footprint per gram of protein for milk, eggs and chicken is approximately 1.5 times larger than for pulses (beans, lentils, peas). For beef, it is six times larger than for pulses.[3] The sheer volume of animal waste, along with fertilizers and pesticides used for feed crops, as well as hormones and antibiotics used on livestock create major water pollution issues. These pollutants seep into waterways, threatening water quality, ecosystems and animal and human health.[4]

Meanwhile, animal agriculture is a key contributor to land degradation and deforestation, with one-quarter of the earth’s land surface (excluding Antarctica) being used as pastureland. [5] The conversion of natural habitat to accommodate livestock and feed crops puts immense pressure on wildlife that struggle to survive in increasingly fragmented and degraded environments. Ineffective and ill-informed cull programs put additional pressure on predator populations, due to the perceived threat they pose to livestock profits.

While our diet can be a major part of the problem when it comes to protecting the planet, that also means it is a crucial part of the solution. A 2016 Oxford Martin School study found that the adoption of global dietary guidelines would cut food-related emissions by 29%, vegetarian diets by 63%, and vegan diets by 70%.[6] By reducing and eliminating resource-intensive animal products from our diet and supporting efforts to make more sustainable plant-based foods widely accessible, we can drastically decrease our individual and societal environmental footprints.

This Earth Day, join the growing number of people around the world who are recognizing the power behind what we put on our plate. Take our Meatless Monday pledge for recipe ideas and download our Live Well booklet to learn more about a plant-based diet. You can also support VHS’s efforts to introduce more healthy, humane and sustainable plant-based menu options in schools and other institutions.

[1] http://www.wri.org/blog/2016/04/sustainable-diets-what-you-need-know-12-charts

[2] http://waterfootprint.org/media/downloads/Gerbens-et-al-2013-waterfootprint-poultry-pork-beef_1.pdf

[3] http://waterfootprint.org/en/water-footprint/product-water-footprint/water-footprint-crop-and-animal-products/

[4] http://www.fao.org/3/a-i7754e.pdf

[5] http://www.wri.org/blog/2016/04/sustainable-diets-what-you-need-know-12-charts

[6] https://www.oxfordmartin.ox.ac.uk/news/201603_Plant_based_diets

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‘Vancouver Aquarium Uncovered’ Documentary

Local filmmaker Gary Charbonneau delivers a controversial documentary on the Vancouver Aquarium’s rescue and captivity program. There will be a screening of the film, “Vancouver Aquarium Uncovered” on Sunday, Sept.13th, 7:30pm at the Vancouver Public library.

VHS opposes the keeping of wild animals for public display, as it deprives them of the ability to freely engage in instinctual behaviours in their natural environment. Even when bred in captivity, exotic animals retain the behavioural and biological needs that they would have in the wild. They cannot be considered domesticated and they can suffer if they are confined in unnatural environments. Here’s our Q&A with Gary:

VHS: Was there a defining moment or a catalyst that inspired you to get involved in the issue of cetaceans in captivity?

Gary: While attending a public hearing on cetacean captivity I became suspicious and concerned with the remarks and comments being made by the Vancouver Aquarium and their associates.

VHS: What do you want to be the biggest take away for those who see the film?

Gary: A better understanding of conservation, rescue and rehabilitation and a demand for greater transparency. A conservation centre such as the Vancouver Aquarium cannot have a higher infant death rate than in the wild nor should they have a breeding program that, in my opinion, has not aided wild cetaceans in their 50 year existence. This is completely contrary to conservation itself. As a city we need to define what this term stands for and further our understanding of the programs at the aquarium.

VHS: What has the response been like to the film, following its first screening?

Gary: Incredible. People learned a great deal on this issue. Their eyes were opened to the complicit association, fund allocation, misinformation and most importantly the true facts of the rescue and breeding programs. As one person said to me “Is this what I’ve been supporting all these years?”

VHS: What do you think has spurred the change in public sentiment over the captivity of whales and dolphins?

Gary: The film Blackfish really exposed the lengths aquariums go to in deceiving the public for profit. In my research I’ve also realized the connections that go far beyond the inner circle of North American aquariums. I have professors, researchers and biologists still contacting me today providing facts, data and personal experience on this lucrative captive business. Even more disheartening is most have asked me not to mention their names because they fear the power this industry has. I’ve also noticed this with news media as well. I’ll ask everyone right now, has anyone heard anything of this film on TV, radio or newspaper? The answer is no because they won’t touch this. Thus far all have turned down mentioning my film. One reporter told me I’m going to have a hard time because they’re interconnected to the aquarium whether through business or advertising. It’s quite sad actually because it’s the whales and dolphins who are suffering.

VHS: What do you suggest the public can do to help with this issue?

Gary: The public doesn’t realize they are the answer. Around the world these aquatic circuses are not only ending, they’re being banned. This is due to public pressure. Vancouverites need to have their voices heard and force the aquarium to update its model.

VHS: There’s been talk recently that Vancouver might be the ideal site for the world’s first sea sanctuary – a place for captive cetaceans to go if released from marine parks but unable to survive in the wild. What are your thoughts on that idea?

Gary: Sea sanctuaries are the future for rehabilitation and release. They will also provide increased space, depth and a more natural environment for those cetaceans who cannot survive in the wild. There are people who oppose the idea of sea pens or ocean sanctuaries but let’s not forget, there was a time when there were no elephant, primate or big cat sanctuaries and look at their success today. Furthermore, all of these were also thought to be impossible, with strong opposition.

VHS: In your research for the film, what did you find most disturbing about the captivity issue? What did you find most inspiring?

Gary: The infant death rate! Absolutely unbelievable, this literally stunned me and everyone who’s seen the film. It is completely unconscionable for the Vancouver Aquarium to call itself a conservation centre when its infant death rate is astronomically higher than in the wild, this makes no sense.

The most inspiring is the proof that aquariums who have moved away from captivity are doing better financially, provide higher levels of education through technology and interactivity and have demonstrated true conservation efforts. Aquariums such as Monterey Bay in California, Ripley’s Aquarium in Toronto, Shaw Ocean Discovery Centre in B.C. are a few examples.

VHS: What was the most challenging part of making the documentary?

Gary: Containing my emotions. During the repetitive process of editing you are continually reminded of the deaths, short lifespans and the psychological stress on these poor creatures. It is exceptionally difficult to stay focused.

VHS: Did you have a strong opinion on the issue of captivity prior to doing research for this film? Has making the film changed your opinion on other animal protection issues?

Gary: I’m not a proponent of animals performing tricks even for rescue or rehabilitation because duplicitous organizations will use conservation as a guise for exploitation. However, I was open to learn whether the Vancouver Aquarium was genuinely learning about and aiding whales and dolphins.

Completing this film has unquestionably affirmed that genuine rescue and rehabilitation shouldn’t require animals to perform. Any institution or non-profit organization who states it’s necessary to sell tickets in order to protect or preserve a species is either mismanaged or deceitful.

VHS: How can people see the documentary? 

Gary: A screening is being held on Sept 13th at the Vancouver Public Library. Sometime after this date the film will be released online at www.vancouveraquariumuncovered.com. I feel it’s important to note, this is a non-profit film and will be released for free. I want everyone to learn the truth and help the aquarium improve and move into a superior direction.

VHS: What specific actions would you like to see the Vancouver Aquarium take moving forward, in regards to whales and dolphins in captivity?

Gary: The goal of my film is to enhance the Vancouver Aquarium and make it the most advanced and educational marine centre in the world. The aquarium is about to spend millions of dollars expanding their tanks when that money should be used towards technology, innovation and expanding their much needed Marine Mammal Rescue Centre.

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For more info:

www.vancouveraquariumuncovered.com

www.facebook.com/VancouverAquariumUncovered

Categories
Cruelty-free Food and Drink News/Blog plant-based diet Promoted Uncategorized vegan vegetarianism

Buddha-Full Fresh Juice & Smoothies: Building a cruelty-free community on the North Shore

buddhafull
Geremie Voigt and Kyla Rawlyns of Buddha-Full Fresh Juice & Smoothies. photo: Stephen Hui, the Georgia Straight

Buddha-Full Fresh Juice & Smoothies represents an ethical, 100% animal friendly, community-based environment. Geremie Voigt and Kyla Rawlyns opened the café in North Vancouver five years ago. Buddha-Full proudly serves organic fresh juices & smoothies, raw organic cuisine, organic gluten-free baked goods, a full local retail section, and locally roasted coffee from Moja.

VHS supports the growth of cruelty-free businesses and we were interested to find out more about Buddha-Full. Here’s our Q&A with Geremie and Kyla.

VHS: What inspired you to open Buddha-Full Fresh Juice & Smoothies?

G&K: We both have been vegan for many years and have always been inspired by educating our community, family and friends on veganism and a conscious living dynamic.

VHS: How have you found the reaction from the community?

G&K: Our community tells us Buddha-Full is a staple in the lower Lonsdale area.  People tell us every day it is like going to their church!

VHS: What do you enjoy most about running Buddha-Full?

G&K: Standing by our initial mission of educating our community and holding a space where people can come and feel welcome. It’s important to us that our customers feel comfortable and know they are taken care of.

VHS: What do you find is the hardest part?

G&K: Challenges will always come up. The hardest part is having some customers coming in and asking for dairy products or meat products and educating them on why we choose to maintain our animal friendly selection.

VHS: How do you stay positive in a world where animal-based products are still so predominant?

G&K: Considering that veganism has doubled since 2009 in the U.S., we know things are changing and we are making a difference in the world.  We are proud to be standing by our ethics.

VHS: What is your most popular menu item?

G&K: The Lobo Smoothie (hemp protein, dates, peanut butter, banana and almond milk), it’s a Buddha-Full staple.  Also, the Pesto Vegan Sausage wrap is one of our absolute favourite items and we make it all in house!

VHS: Who are your customers? Is there a predominant demographic?

G&K: Upwards of 60% of our customers are female. The majority of our customers are not vegan, however they are interested and curious about veganism and feel welcomed in our space!

VHS: What do you think is the best way to encourage consumers to make more ethical choices? 

G&K: Leading by example is a great way to encourage ethical choices by others.  Be the change you want to see in the world!

VHS: Do you think veganism is becoming more mainstream?

G&K: We think the world is becoming increasingly educated about and involved with animal liberation.  Everyone we meet seems to have one at least one person in their family who is vegetarian, if not vegan.  Half of Kyla’s family is now vegetarian – Now that’s progress!

VHS: What are some of the lessons you’ve learned about running a vegan business?

G&K: Having a space where everyone feels welcome is crucial. People want some sort of familiarity and seem to frequent spaces that provide that on a consistent basis.

bfull collage

 

Buddha-Full is located at 106 West 1st Street – Suite 101, North Vancouver.

Tel: (604) 973-0231

Email: bfulljuice@gmail.com