You are here

Home
»

'Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems.' That's the full title of the widely covered 'Planetary Health Diet' report launched last month, with funding from The Wellcome Trust.

I completed my undergrad in History, focusing on Animal and Environmental History. This resulted in my dissertation on animal welfare in the 1870s, exploring human attitudes to animals, activists at the time and drawing upon (depressing) links to our current day situation. I am now studying for an MSc in Animal Welfare Science, Ethics and Law and aim to use my dissertation to explore veganism today, perhaps considering: peoples’ concept of ‘compassion’; farmers’ attitudes to activists; what prompted a change in newly converted vegans or analysing our present animal labelling system. I am currently narrowing down a topic, which will likely use unstructured interviews, although it may also draw on quantitative methods.

Researcher Network member, Ekaterina Gladkova, from Northumbria University, discusses her current research into pig farming in Northern Ireland and how veganism opens a possibility of challenging predatory capitalism.

A row of book shelves from floor to ceiling.

In our third edition of the Expert Series, RAC member, Dr Shireen Kassam, discusses her personal and professional vegan journey and her work with Plant Based Health Professionals UK.

Raise Vegan Magazine 2019

For those of you that haven’t yet heard of Raise Vegan Magazine, it’s the world’s first parenting magazine created for vegans.

Vegan Valentine's Gift Guide

What if Valentine’s Day was celebrated this year to not just show love to your partner, but also to everyone else, including animals?

Heather Russell, Vegan Society Dietitian, explains why cruelty-free nutrition shouldn’t go in the same box as fad diets.

Everyone loves a big fat bakery cookie. These are even better cause Sara added a secret ingredient that gives it the perfect crispy texture on the outside with the gooey soft chocolate center. And they are HUGE so you can complete your sugar fix and return to life as normal. 

 

Ingredients

Beat

These taste like you’re eating a Twix bar only better cause POPCORN. They literally melt in your mouth with a nice crunch from almonds and salty popcorn. Seriously, these are so good. When Sara made them she had to give them away so she wouldn’t eat the whole batch.

For the cookies:

Ingredients

Beat

If you're looking for an easy and delicious weekday dinner that will give you leftovers, try this vegan, Warming Bean Chili. It's packed full of veggies and protein to keep you full!

Pages

Reg. Charity No: 279228 Company Reg. No: 01468880 Copyright © 1944 - 2025 The Vegan Society