Category: vegetarianism

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Cruelty-free holiday gifts

 

Looking for that perfect, cruelty-free Christmas gift?  We’ve got a few suggestions!


Books                 

How to Create a Vegan World: A Pragmatic Approach by Tobias Leenaert

 

 

 

 

 

 

 

 

Captive by JoAnne McArthur

 

 

 

 

 

The Animals’ Agenda by Jessica Pierce and Marc Bekoff

 

 

 

 

 

 

 

 

 

Veganism in an Oppressive World  by Julia Feliz Brueck

 

 

 

 

 

 

 

 

 

Beyond Beliefs by Melanie Joy

 

 

 

 

 

 

 

 

 

What a Fish Knows by Jonathan Balcombe

 

 

 

 

 

 

 

 

Carnivore Minds: Who These Fearsome Animals Really Are by G. A. Bradshaw

 

 

 

 

 

 

 

 

Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World by Paul Shapiro

 

 

 

 

 

 

 

 

Cookbooks

Vegan for Everybody  by America’s Test Kitchen

 

 

 

 

 

 

 

Frugal Vegan  by Katie Koteen & Kate Kasbee

 

 

 

 

 

 

 

Vegan Richa’s Everyday Kitchen  by Richa Hingle

 

 

 

 

 

 

 

No Meat Athlete Cookbook by Matt Frazier & Stephanie Romine

 

 

 

 

 

 

 

 

Products & Services

 

Nice Shoes all vegan shoes, bags, wallets, socks, chocolates

 

 

 

 

 

 

Vegan Yarn all vegan, hand-dyed, ethically sourced yarn

 

 

 

 

 

 

LUSH (fresh, handmade cosmetics) easily identifiable as vegan or vegetarian

 

 

 

 

 

Vegan Supply  all vegan food

 

 

 

 

 

 

Pureology  all vegan, sulphate-free hair care products

 

 

 

 

 

 

Kama Natural Soap – essential oil scented vegan soap, bath salts and candles (beeswax in balms and ointments)

 

 

 

 

 

 

 

Sephora –  makeup and accessories, identifiable as vegan on website

 

 

 

 

 

 

Bioethique Spa On 4th –  100% natural and vegan spa

 

 

 

 

 

Zimt Chocolate – all vegan chocolate bars and other goodies

 

 

 

 

 

 

Kiss My Face – mostly vegan (some products have beeswax) personal care products, available at many local retailers

 

 

 

 

 

Matt & Nat – vegan handbags and other goodies

 

 

 

 

 

Emani Vegan Cosmetics – available at London Drugs

 

 

 

 

 

 

Arbonne – plant-based health and beauty products

 

 

 

 

 

 

Of course, gift cards to any of the wonderful array of vegan/vegetarian restaurants in Metro Vancouver (check out Earthsave Canada’s veg directory) are a great stocking stuffer.

And who doesn’t gift a bottle of wine or some craft beer? Check Barnivore to see if your favorite wine or beer is vegan! Here are a few that are:

 

Wines

 

Sandhill Wines

 

 

 

 

 

50th Parallel Estate Winery

 

 

 

 

 

Cedar Creek Estate Winery

 

 

 

 

 

 

Hester Creek

 

 

 

 

 

Red Rooster Winery (everything but Bantam)

 

 

 

 

Stag’s Hollow Winery

 

 

 

 

 

Sumac Ridge Estate Winery (2015 and forward)

 

 

 

 

 

Tinhorn Creek Vineyards

 

 

 

 

 

 

Beer

Russell Brewing Company

 

 

 

 

 

Big Rock Brewery (all but Honey Brown)

 

 

 

 

Okanagan Spring Brewery

 

 

 

 

 

Vancouver Island Brewing (all but Honey Brown)

 

 

 

 

 

 

Bridge Brewing Company

                               

               

                               

 

 

Happy Holidays!

 

 

 

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Helping animals on Giving Tuesday

Garth is one of the newest (and youngest!) animals at The Happy Herd Farm Sancturary. He’s someone, not something. That’s why VHS promotes a plant-based diet and cruelty-free living.

 

Making life better for animals now and in the future

On November 28, the Vancouver Humane Society (VHS) and The Happy Herd partnered for Giving Tuesday to raise $10,000 to help rescued farmed animals and to fight factory farming by promoting cruelty-free living. 

Thank you to everyone who donated toward our campaign, to our generous matching gift sponsors, Lisa Kramer and Mark Kamstra, and for each of the partner businesses who supported us by raising funds for this campaign. Be sure to check out our complete list of Giving Tuesday partners and show your support for these compassionate businesses that give back to our community!

At The Happy Herd Farm Sanctuary in Aldergrove, B.C., animals are treated with compassion, not as the exploitable commodities we see on industrialized farms.  When animals are seen as valued, sentient beings it’s clear each one is  “someone, not something.” So shouldn’t we treat them accordingly?

That’s the question that underpins VHS’s campaigns for cruelty-free living. VHS volunteers are out on the streets and at events distributing our Go Veg booklet to thousands of people who want to live more compassionately.  More people are joining our Go Veg Campaign and our Meatless Monday program every day and we’re helping schools, hospitals and businesses increase their offering of humane, sustainable and healthy plant-based dishes. Every year our bus ads prod the consciences of Vancouverites, asking why we treat some animals as friends and others as food.  Together we are changing hearts and minds. Thank you for your support!

 

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Chickpea: plant-based comfort food with a Mediterranean twist

Photo: Hanna McLean

 

The Chickpea food truck has been a big hit with Vancouverites, who have been lining up for its Mediterranean-inspired vegetarian food since it opened for business in 2016.  Now, owners Rotem Tal and Itamar Shani have opened a restaurant on on Main Street that’s attracting diners with its popular plant-based comfort food.  VHS asked Rotem and Tal about their new venture and about their thoughts on plant-based dining in Vancouver.

 

The Chickpea food truck has obviously been popular and successful.  What made you decide to open a restaurant?

Having a brick and mortar shop was always our dream. We decided to start with a food truck so we could try out our recipes and gauge the public’s response. We were blown away and really excited by the immediate positive reactions to our food and the Chickpea culture. So moving to a restaurant happened sooner than expected. 

 

You recently announced on your website that the restaurant had “gone vegan” and removed all eggs from the menu. What prompted the change?

We both grew up in households where meat was a main ingredient. Individually, through our own personal experiences we each became vegetarian, however. As our business began to grow, so did our research into ethical and sustainable practices. Months ago we removed dairy from our truck’s menu, so it seemed only natural to remove all animal products and by-products from Chickpea before opening the restaurant. We care very much about how our business impacts our community and the world as a whole.

 

You describe Chickpea’s cuisine as “delicious vegetarian comfort food with a Mediterranean twist.” How have Vancouver diners reacted to your menu?

Now we’re vegan comfort food 😉 

The responses have always been positive. There was a bit of an uproar when we removed eggs from our Shakshuka (a dish that traditionally is made with eggs). But overall, people like our food regardless of their dietary restrictions, preferences or practices. In fact we hear a lot of meat-eaters telling us that they didn’t even notice that our meals are all plant-based. 

 

Are there any dishes that have proven to be particularly popular?

Our Falafel Pita is a truck and restaurant favourite, and our chickpea fries seem to be taking Vancouver by storm. If you’re at the restaurant we’re currently obsessed with the Shakshuka Chickpea fries. 

 

How would you describe the typical Chickpea customer?  Is there a predominant demographic?

One thing we love about Chickpea is that both our truck and restaurant see customers of all different walks of life. We feed adorable children, serious business people, colourful hippies, cute old couples, proud vegans, and everyone in-between. Our customers are united by their desire for delicious food and good vibes. 

 

Do you think vegan and vegetarian food is becoming more mainstream in Vancouver?  If so, why?

Globally, we are becoming more aware of our impact on the world and how we’ve lost touch with our roots. As we move together as a community to reduce our carbon footprint, our eating habits play an important role. Vancouver is constantly working towards becoming more environmentally conscious, so it makes sense that more people are reducing or eliminating their animal product/by-product consumption.

 

What have you enjoyed most about launching and building Chickpea as a business?

Chickpea is more than just food. We’ve worked hard to create a business that reflects our desire to promote love, joy and creative inspiration. As a result, it’s been an absolute pleasure meeting new people who also care deeply about our planet and connecting with one another. Also, through the truck we’ve been exposed to some really cool local initiatives and events. In addition, we continue to love creating a family with our staff, customers and community members.

 

What have the biggest challenges been?

Anyone who’s started a business knows how all encompassing it is. Before Chickpea, we were both really good at taking time for ourselves and spending time with our family and friends. We’re working hard to regain that balance. 

 

Do you have plans to expand Chickpea further?  What are your goals for the future? 

We are always discussing Chickpea’s future and new goals for the business. However, going back to our biggest challenges, for now we’re quite focused on having more quality time spent in nature with family and friends. 

 

What would you say to skeptical carnivores to convince them to try Chickpea?

Carnivores regularly eat at Chickpea. So instead of trying to convince them, we’re happy that we can show how accessible and delicious meat-less meals are. 

 

Chickpea is located at 4298 Main Street, Vancouver.
(604) 620-0602
info@ilovechickpea.ca

Photo: Hanna McLean

 

 

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Today is Meatless Monday in Metro Vancouver

Sutherland Secondary’s Meatless Monday Club tabling for Meatless Monday and giving away free salads.

Schools lead the way, as more schools offer plant-based meals

In an effort to raise awareness of the links between diet and the environment, health and animal welfare, the Cities of Vancouver, New Westminster, North Vancouver and Port Moody have proclaimed today Meatless Monday. Students in Metro Vancouver are leading the way in introducing the concept, with a number of secondary and post-secondary schools offering plant-based meals in their food facilities on Mondays.

To mark the occasion Vancouver Councillor Adriane Carr will visit David Thompson Secondary at 1755 E 55th Avenue at 11:30 a.m. to congratulate students and staff on the success of their Meatless Monday initiative. Here are a few photos from today’s media and outreach event at David Thompson Secondary!

Eleven Metro Vancouver schools will be participating by offering at least one meatless dish on their menu in addition to their regular menu items. Two of these schools, Argyle Secondary and Lord Byng Secondary, are launching their initiatives today.

The Carnegie Community Centre, which serves the Downtown Eastside, will be offering a special Meatless Monday menu today. The centre aims to offer healthy, culturally diverse and delicious food on a daily basis for the community.

Meatless Monday is a global initiative, active in more than 30 countries and growing in popularity in Metro Vancouver. The campaign is aimed at increasing awareness about the impact of food choices and improving access to humane, healthy and sustainable food options. Reducing our overconsumption of animal products and increasing our consumption of plant-based foods helps fight climate change, protects individual/public health and reduces the demand for cheap meat that drives factory farming.

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Meatless Monday is on the move

Meatless Monday at Langara College.

Mark May 15th in your calendars! In an effort to raise awareness of the links between diet, the environment, health and animal welfare, Vancouver Mayor Gregor Robertson has proclaimed Monday May 15th, 2017 to be Meatless Monday.

The globally popular movement, aimed at increasing awareness about the impact of our food choices and improving access to humane, healthy and sustainable food options, has been gaining popularity in Metro Vancouver. To date, ten schools have embraced the “once a week, cut the meat” message, with the most recent being Sutherland Secondary in North Vancouver. Sutherland launched their cafeteria campaign with the leadership of their new Meatless Monday club, comprising students who are passionate about the impact eating meatless has on pressing issues like factory farming, climate change and individual and public health.

Sutherland’s Meatless Monday club got its start after students learned that Capilano University was implementing the meat reduction initiative with support from VHS. Program Coordinator, Emily Pickett, was thrilled to help Sutherland’s Meatless Monday club bring the campaign to their cafeteria. Just a couple of months in and the club has worked closely with food service provider, Amaga Foods, to add and promote delicious menu items like Mexican bean burritos, Mediterranean chickpea salad, tofu fried rice and lentil vegetable curry with rice.

Sutherland Secondary launches Meatless Monday

“Our club does regular outreach in our school’s cafeteria to help raise awareness of Meatless Monday, the benefits of participating and what meatless options are on the menu, “ says club organizers Naiara Peruchena and Shiqi Xu. “We are thrilled to see sales of the meatless Monday special steadily increase and we think this initiative is important for helping students become more aware of what’s on their plate and the impact that has beyond their plate.”

But it’s not just schools who are getting on board, Cabrito, a Spanish tapas restaurant on Vancouver’s Commercial Drive, also recently embraced Meatless Monday. Jamie Stolar, Cabrito’s general manager, says the idea emerged from a mix of reasons. “We love the idea of being able to encourage people that aren’t vegan or vegetarian that even choosing one day a week to eat meet free can make a difference.”

Cabrito’s Meatless Monday offer includes a sampler of the three items for $19, allowing diners to try a few different items for a great value and still leave full. Currently, both vegetarian and vegan options are available, but Stolar say the focus will be “100 per cent vegan going forward.”

Cabrito’s Roasted vegetable sliders

Stolar thinks Meatless Monday has lots of potential, given Vancouver’s veg-friendly nature. “It would be really cool to see more restaurants join the movement as it’s such a great way to educate people and get them to start thinking about what they are consuming. It leaves them with ideas that they can incorporate into their daily lives.”

The Mayor’s May 15th Meatless Monday proclamation is not only a great show of support for the local schools, businesses and individuals who have already embraced Meatless Monday, but it may be just the type of encouragement needed to take Meatless Monday to the next level!

VHS has invited other Lower Mainland municipalities to follow Vancouver’s lead and pass similar proclamations in solidarity and is encouraging citizens, schools, businesses and the community as a whole to embrace plant-based eating on Monday, May 15th (and every Monday moving forward)! Get in touch with Program Coordinator, Emily Pickett, to learn more and get involved.

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Meatless Monday on the menu at Simon Fraser University

Stop by the residence dining hall at Simon Fraser University’s (SFU) Burnaby campus on Mondays and you’ll notice a variety of veg options being promoted. Food service provider, Chartwells, has been offering up delicious dishes including veg burgers, pizza, pasta, curries, salads and soups as part of their Meatless Monday initiative.

“Meatless Mondays is a simple concept that everyone can support. There are so many great veg options available these days that choosing to go meat-free, even one day a week, has never been easier! There are also a number of benefits, not just for the environment or animal welfare, but for a person’s health and general well-being too,” said Shehani Perera, Manager & Executive Chef at the residence dining hall.

Perera says feedback surrounding the initiative has been positive, with a growing number of students open to the concept of eating in a more humane, healthy and sustainable way. Student groups are also promoting the many benefits of cutting back on meat. Embark, a non-profit student society focused on sustainability, is supporting the Dining Services’ initiative via their “Monday Veggie Challenge”.

“Embark recognizes the destructive impact the meat industry has both on the planet and on human health,” explained Ali White, Programs Manager of Embark. “We’re asking the SFU community to choose plant-based options just one day a week! Participants can post their photos of vegetarian meals using the hashtag #SFUVeggieChallenge to enter to win a prize every month.”

It’s not just the sustainability crowd getting on board either; SFU’s Health Peers Program is also helping spread the word about the benefits of going meatless on Mondays.

“As students invested in health education efforts at SFU, the Health Peers recognize the value in supporting the Meatless Monday initiative,” said Health Peers member Savannah Swann. “While we promote Meatless Monday when possible through our presence at food-related events and outreach every year, our greatest contribution to this cause is through our bi-weekly Community Cooking Workshops. These workshops teach students about nutrition and help them to develop basic food preparation skills. We intentionally showcase easy vegetarian/vegan meals and always provide vegetarian/vegan options. We are proud to advocate for a cause that supports student health (financially and physically) and contributes to environmental sustainability.”

SFU is joined by seven other Metro Vancouver schools which are being supported by VHS in offering meatless menu options on Mondays.

“We’re thrilled to see schools and students embracing the Meatless Monday concept! Every time we eat meatless, we’re reducing the demand for cheap meat, which sentences over 700 million animals every year to lives of misery and deprivation on factory farms. It’s empowering that we can have a huge impact simply by what we choose to put on our plate,” said VHS Program Coordinator, Emily Pickett.  

Follow SFU’s lead by taking our Meatless Monday pledge today! We’ll send you a weekly recipe to help you keep your commitment. You can also support our effort to bring Meatless Monday to more classrooms, cafeterias and communities by making a donation today. Interested in bringing Meatless Monday to your school, workplace, business or community? Get in touch with Program Coordinator, Emily Pickett, to learn more!

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Please tell this Vancouver restaurant to take baby seal meat off the menu

 

A Vancouver restaurant, Edible Canada on Granville Island, is featuring meat from the cruel Newfoundland seal hunt on its menu as part of the Dine Out Vancouver Festival. 

VHS is urging Vancouverites to ask Edible Canada to remove the meat from its menu, as the commercial seal hunt is recognized around the world as inhumane.  More than 95 per cent of the seals slaughtered in the hunt are less than three months old and many are less than a month old.  They are killed by clubbing, shooting or hacking with a hakapik.

With more than two million seals killed since 2002, the seal hunt is the largest marine mammal slaughter on earth.  The hunt has been condemned internationally, with 35 countries banning the trade in commercial seal products.  A 2012 study by veterinarians determined that the hunt was inhumane, stating: “There are unacceptable (and unlawful) things being done to animals for profit in this hunt.”

Please contact Edible Canada and politely ask the management to reconsider the decision to put seal meat on their menu:

Eric Pateman, President, Edible Canada
Tel: 604 558 0040
Email: info@ediblecanada.com

Also contact the Dine Out Vancouver Festival to express your concerns about Edible Canada’s decision:

Lucas Pavan, Festival Coordinator
Tel: 604 682 2222
Email: lpavan@tourismvancouver.com

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Chartwells & Langara College Lead Lower Mainland Meatless Monday Effort

 

langara-blog-post3

It’s been over a year and a half since Vancouver’s Langara College became the first campus in Western Canada to join the globally popular Meatless Monday movement. The Vancouver Humane Society (VHS) first introduced the initiative in March 2015 to Langara’s Environmental Club and food service provider, Chartwells. Both groups eagerly supported bringing it to the school’s cafeteria after learning about the impact of our society’s overconsumption of meat on animal welfare, the environment and public health.

“We felt this was a great opportunity to take a small, but powerful, step by raising awareness of the impact of our food choices and offering options to reduce that impact,” said Rizwan Bandali of Chartwells/Compass Group.

And seize that opportunity is exactly what Chartwells and Langara College did, with the introduction of delicious meatless menu items! The cafeteria kicks off each week with a wide variety of options, from roasted veggie paninis and mouth-watering curries to meatless meatballs, veg lasagna and creative tofu dishes.

langara-blog-post7Meatless Monday specials have been paired with eye-catching, educational posters aimed at raising awareness and boosting participation in the initiative. Statistics outlining water use and greenhouse gas emissions from meat production are another way the campaign extends education into the cafeteria and inspires individual action.

Chartwells reports sales have been steadily increasing and feedback regarding the meatless items has been very positive. So much so that the cafeteria recently began offering an additional daily hot vegetarian bar, adding even more meatless options to the menu.

Langara’s campaign has effectively blazed a trail for other Lower Mainland schools interested in taking similar steps to help protect animals, our health, and the planet. To date, the British Columbia Institute of Technology, Eric Hamber Secondary and Winston Churchill Secondary have implemented similar initiatives and others are set to join as well.langara-blog-post1

“We’re thrilled to see Meatless Monday catching on here in the Lower Mainland and we commend Chartwells Langara for helping make that possible. Factory farming, climate change and public health are major issues facing us today. They can seem overwhelming from an individual perspective, but when we realize that we can have a significant impact simply by what we choose to put on our plate, we can take steps to support a kinder, cleaner and healthier world,” said VHS Program Coordinator, Emily Pickett.

Follow Chartwells Langara’s lead by taking our online Meatless Monday pledge. We’ll share a weekly recipe to help you keep your commitment! You can also support our effort to bring Meatless Monday to more classrooms, cafeterias and communities by making a donation today. Interested in bringing Meatless Monday to your school, workplace, business or community? Get in touch with Program Coordinator, Emily Pickett, to learn more!

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Factory farming: A problem with solutions

A farmer veterinary walks inside a poultry farm

Two recent news stories underscore why factory farming must end and how some powerful interests are working to make that happen.

Last week, A new study found compelling  and disturbing evidence that a novel form of the dangerous superbug Methicillin-Resistant Staphylococcus Aureus (MRSA) can spread to humans through consumption or handling of contaminated poultry.

“We’ve known for several years that people working directly with livestock are at increased risk for MRSA infections, but this is one of the first studies providing compelling evidence that everyday consumers are also potentially at risk,” said one of the authors of the study.

Intensive farming practices, which often involve giving food animals low doses of antibiotics to encourage fast growth and compensate for overcrowding and unsanitary living conditions, has led to the spread of superbugs like MRSA.  Those same conditions, which billions of animals around the world must endure, are the reason animal advocates have called for an end to factory farming on animal welfare grounds.

Animal suffering and dangerous superbugs are, of course, not the only unwanted consequences of industrialized animal agriculture.  Intensive farming also degrades our environment, including contributing 14.5 per cent of all greenhouse gases to global climate change. It uses up huge amounts of land, water and energy.  And, not least, its end product is meat – the overconsumption of which can be damaging to human health.

The other related news story acknowledges these problems and offers solutions.  This week, a group of 40 investors managing $1.25 trillion in assets launched a campaign to encourage 16 global food companies to shift from selling meat to selling plant protein. “The world’s over reliance on factory farmed livestock to feed the growing global demand for protein is a recipe for a financial, social and environmental crisis,” said the investor leading the initiative.

The meat and livestock sector is no longer just the target of grassroots activists and animal advocates.  The world, including the world of finance, is waking up to just how unsustainable this industry is.

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A chance to speak up for farm animals

 

cow-istock-2

The federal, provincial and territorial governments are asking for comments on plans for the future of agriculture in Canada, providing an opportunity to raise issues about the treatment of farm animals.

Phase 2 of the consultation is open until November 30 and includes options to fill in an online questionnaire, email your comments or write a letter. Please take the time to contribute your views about animal welfare and the future of animal agriculture.

The consultation refers to the government’s plan, called The Calgary Statement – the Next Policy Framework, which sets out several Priority Areas:

Markets and trade
Science, research and innovation
Risk management
Environmental sustainability and climate change
Value-added agriculture and agri-food processing
Public Trust

Following are some key points from our submission to the consultation (full submission here):

Markets and Trade

Canada should develop markets for plant-based protein instead of animal-based protein, which contributes to environmental degradation, is resource-intensive and is dependent on inhumane confinement systems.

Science, research and innovation

Canada should invest in research and development of plant-based protein, especially the production and processing of pulse crops.  In contrast to animal protein production, pulses have been shown to be environmentally beneficial (requiring relatively little water and fertilizer), healthy and sustainable.  A number of innovative plant-based industries have emerged in recent years, attracting investment and consumer interest.

Risk management

The livestock sector has a number of inherent risks, including:

– negative environmental impacts (e.g. greenhouse gas emissions)
– zoonotic disease outbreaks (e.g. avian flu, listeria, e. coli)
– consumer rejection of inhumane, intensive confinement systems (e.g. battery cages for laying hens) and other animal welfare concerns
– consumer health concerns over meat consumption (e.g. cancer risk of red and processed meats)
– rise of antbiotic resistance due to overuse of antibiotics in livestock

Environmental sustainability and climate change

Globally, the meat and livestock sector contributes 14.5% of all greenhouse gases, which is more than the transportation sector.  It is also resource-intensive – it is the world’s largest user of agricultural land, through grazing and the use of feed crops. The sector is also a major contributor to water pollution and loss of biodiversity.

Public Trust

Canadian consumers have many concerns about animal agriculture.

Currently, animal agriculture in Canada involves the confinement and suffering of millions of animals.  Animal welfare should be a top priority in the development of agricultural policy. Currently, there are no mandatory animal welfare standards in Canada, only voluntary Codes of Practice.  These should be replaced with mandatory standards enforced by independent, third-party inspections.

The meat and livestock sector is dependent on intensive confinement systems (factory farms) that compromise animal welfare and degrade the environment. In addition, the overconsumption of meat has been shown to be harmful to human health.  Consequently, this sector is unsustainable.  Consumers will lose faith in agriculture if these problems persist.

Resources should be shifted to the development of a plant-based protein sector, including more support for Canada’s production, processing and marketing of pulses (peas, beans, lentils). Plant-based diets should be promoted through public information programs and support for initiatives like Meatless Monday.

Such initiatives would earn public trust, as they benefit the environment, public health and animal welfare.

Your participation in this consultation will ensure that animals are not forgotten in the development of Canada’s agricultural policies.

More info:

CBC News story

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