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All you need to know about the checks we put in place to ensure menu items registered by us are suitable for vegans!

Let vegan cheese producer Bruna Oliveira show you how to whip up a quick, easy and delicious cheesey dish from 100% plant-based ingredients. You'll also discover how to create the amazing textures, flavours and health benefits of raw, fermented nut cheese.

This class will include:

Mother and daughter duo and passionate cooks, Aman and Sandeep of 'The Nourish Kitchen' will show you how to make a vegan Indian brunch bursting with flavour, sharing plenty of tips and tricks for cooking with a range of Indian spices.

This class will include:

After the success of both the World Vegan Month Virtual Market in November and World Vegan Christmas Virtual Market in December, we are very excited to announce that we are organising a World Vegan January Virtual Market. The event started on Saturday 9th January and will continue until Sunday 31st January 2021.

Although, there are lots of virtual markets out there, this is very different in that only vegan products or vegan-friendly services are promoted.

lightbulb; ideas; science

RAC member Dr Shireen Kassam rates her top science papers supporting plant-based nutrition of 2020.

questions; how; why; what

Recent research and policy publications round-up, 12th January 2021.

book; glasses; research

Researcher Network member, Tani Khara, explores how her recent research contributes to the relatively sparse literature on meat consumption in India while also using Goffman's theory to highlight the discrepancies between public and private consumption behaviours within the collectivist Indian context.

Researcher Network member, James O' Donovan, reviews new book Rethinking Food and Agriculture, which is edited by Laila Kassam (Animal Think Tank) and Amir Kassam (University of Reading) with chapters from a range of academics and activists. 

I started a part-time MPhil/PhD in Sociology in September 2020 at Cantebury Christ Church University whilst working full-time at the same institution as a Learning Development Manager.

I transitioned to veganism in 2011 after 8 years as a vegetarian, realising my ethical beliefs and lifestyle were not aligned. Over the last 10 years, I have witnessed the growth of veganism, coinciding with an increase in consumer projects, as well as the Veganuary campaign. My research focusses on how the increased interest in veganism has altered the representations of ‘vegan’ dependent on motivation (i.e. ethical, environmental or health) and the impact this may have potentially had on the gender roles. I am early in the research process and my theoretical framework utilises Foucauldian analysis, Social Constructivism and Feminism.

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LinkedIn: https://www.linkedin.com/in/jodiecalleja/

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