Senior Policy and Advocacy Officer Amanda Baker reports on how you can encourage schools to provide vegan-friendly catering.

Sarah Mansouri comments on a pioneering festival’s tactic to become more sustainable, and shows that this is just the beginning of the milk revolution.

How to avoid getting caught out by non-vegan E numbers and other hidden ingredients when navigating your local shop.

Ali Ryland provides tips and advice on how to thrive as a vegan at a music festival.

Ali Ryland discusses the results of the great Vegan Society cheese tasting event, demonstrating which vegan cheeses came out on top for price, accessibility, taste and 'meltability'.

After Sarah's son was diagnosed with multiple food allergies, she started finding creative ways to incorporate his new diet into her life. The solution? Salted caramel pretzel chunk ice cream! Learn how to make this exclusive recipe from our guest vegan recipe blogger Fried Dandelions