The Vegan 2023 Issue 2 by The Vegan Society

2023 Issue 2

GOING VIRAL Activism on TikTok

CHRONIC ILLNESS

Vegans navigating health conditions

RAISING VEGANS

Expert nutrition advice

Editor’s letter and contents

EDITOR’S LETTER We’re kicking off this magazine with an important piece by Jude Whiley-Morton about veganism and long-term health conditions. Like so many others, Jude's health has been impacted by Covid-19. In this article, he shares his experiences and interviews other vegans who navigate life with chronic illness. Following on from this piece are three delicious recipes from Helena Rose Murphy's book The Plant-Based Crohn’s and Colitis Cookbook. Helena created this recipe book while learning how to manage her own flare-ups. They are well worth a try, whether you live with these conditions or not!

You can also find an article by Lola Méndez all about veganism and viral short-form videos. Whether you’re glued to TikTok or not, prepare to meet some fascinating creators who are bringing their own forms of vegan activism to a wider audience than ever. In our Deep Dive feature, Stephen Walsh takes a close look at the data available on the number of vegans living in the UK. All of the above, plus our usual Vegan Society highlights, nutrition, reviews, membership updates and more. If you would like to comment on any of the articles included in this quarter’s magazine, please email me at editor@vegansociety.com or contact me on our usual channels. The Star Letter prize is always up for grabs!

CONTENTS 03

Highlights Essential updates on Vegan Society news

and chronic 06 Vegans illness

Membership

Nutrition

Letters, discounts, updates and more

Raising vegan children

by Jude Whiley-Morton

Recipes

Going viral

Shoparound

Reviews

Crohn’s and colitis-friendly recipes

Vegan short-form videos

New products to look out for

Featuring Eating Our Way to Extinction

Elena Orde, Editor

Deep dive

A day in the life

Events

Volunteers

How many vegans in the UK?

Of a sanctuary worker

Vegan events across the UK

Volunteer Hub plus Volunteer of the Season

Issue 2 2023 The Vegan | 1

From the CEO

FROM THE CEO At The Vegan Society we are very conscious of the cost-ofliving crisis and the impact this is having on so many of us. For this reason, we are dedicated to making life easier for vegans and those wishing to become vegan through our Live Vegan for Less campaign, which you can read more about in the Highlights pages. The 30,000th cosmetics product has been registered with the Vegan Trademark. This product was produced by one of our longstanding clients, LUSH. We are proud to demonstrate that veganism goes far beyond a diet – it is an ethical lifestyle choice, and we are here to help you make purchasing

choices you can trust every step of the way. Our Annual General Meeting is coming up on 20 May. I look forward to seeing as many of you as possible on the live stream link. Please read more about the AGM on page 27, and ensure you take part in the democratic process whether you can attend the meeting or not. And finally, thank you to every one of you who continues to support us as a member. These are financially difficult times for so many of us, and we appreciate each and every one of you. If you have a friend, colleague or family member who may be interested in signing up to support our vital work, and to receive all of the benefits of Vegan Society membership, please do direct them our way.

Steve Hamon, CEO

Sustainable Printing The Vegan Society cares deeply about the future of our planet and all those we share it with. We are committed to operating as a responsible, sustainable organisation which means we are conscious of the social, economic and environmental impact in all that we do. With this in mind, we are very pleased to announce that we work with Seacourt to print and distribute The Vegan. Seacourt are the UK’s leading environmental printing company and work closely with their clients to ensure that all material is produced with the lightest environmental footprint possible. In fact: • Their presses are 100% free from water, alcohol and harmful chemicals

21 Hylton Street, Birmingham, B18 6HJ

0121 523 1730 info@vegansociety.com vegansociety.com

• They use inks that are vegan and free from volatile organic compounds • They are powered by 100% renewable energy • They send zero waste to landfill As a result, they are Net Positive (beyond carbon neutral including the entire supply chain). Every time they produce a piece of print, they take responsibility for more carbon than they are generating – what they call Planet Positive Printing. We hope you enjoy reading this issue, knowing that it has been produced in line with ethical, sustainable principles.

Printed on recycled paper

Editor Elena Orde Designer Violeta Pereira Cover image Self portrait by Ashley Nsonwu @HeyAshleyRenne The views expressed in The Vegan do not necessarily reﬂect those of the Editor or of The Vegan Society Council. Nothing printed should be construed to be The Vegan Society’s policy unless so stated. The society accepts no liability for any matter in the magazine. The acceptance of advertisements (including inserts) does not imply endorsement. Complaints should be made in writing to chair@vegansociety.com or ceo@vegansociety.com or by post. Visit vegansociety.com/complaints-procedure to find out more.

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Highlights

HIGHLIGHTS

Live Vegan For Less We know that affordability remains a focus for many during the cost-of-living crisis. Our Live Vegan for Less campaign continues to provide support and guidance for vegans and non-vegans who are looking for nutritionally balanced meals that don’t break the bank. As well as offering simple and affordable recipes and a plethora of blogs on topics such as using food scraps to shopping sustainably – this year we are launching a series of live cook-a-longs. The first is in May and will feature vegan social media influencer Daniel Grant, who creates delicious Afro-Caribbean recipes. We will also provide a free three-course summer BBQ and student menu this year, as well as a series of vegan budgeting tips provided by vegan and nonvegan communities. If you want to get involved and share your best budgeting tips, please email campaigns@vegansociety.com.

The 30,000th product to be registered was a massage bar from LUSH, longstanding clients of ours. Make sure you’re following @vegantrademark on Instagram, Twitter, Facebook and LinkedIn to be the first to hear about our latest registrations.

Veganism in parliament

In January our Campaigns Team held a very successful event in parliament to celebrate Veganuary, which was well attended by over 60 people including MPs and peers, VIP speakers, representatives from vegan brands such as Wicked Kitchen and BOSH and food innovation leaders. This gives us an excellent position from which to increase our policy contacts and influence, including through further meetings with members of the Labour Shadow frontbench. Our Policy Team also attended the Annual General Meeting of the v e Ja ry sm All-Party Parliamentary Group for a A trademark milestone nu ine ga Har e Veganism and Vegetarianism. The Vegan V r man s We register all kinds of products as peaking at ou Society was approved to be the Secretariat suitable for vegans, but you may not be aware for the group for another year, ensuring we stay that cosmetics is by far our biggest category. In at the heart of the debate in parliament. th February our brilliant Trademark Team registered the 30,000 cosmetics product with our trusted Vegan Trademark.

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Highlights

On 10 February 1993, the former Commissioner of the European Court of Human Rights considered the admissibility of an application submitted in 1991 by a vegan prisoner from the United Kingdom. The applicant claimed that the UK prison authorities required them to work in the prison print shop which, they claimed, used dyes that had been tested on non-human animals. The applicant protested that working with the dyes would contravene their vegan beliefs. During its deliberations, the Commission found that veganism is within the legal meaning of Article 9 of the European Convention on Human Rights: the human right to freedom of thought, conscience and religion. This finding means that vegans can cite powerful authority to defend their right to live their lives according to their moral convictions. We can claim our rights to plant-based food in hospitals, schools, prisons and care homes, as well as our rights in education, employment and as consumers. Read more about this landmark case and its implications in our blog written by Dr Jeanette Rowley on our website, and find out more about how donating to the society enables us to expand our work in the vital area of vegan rights on page 16.

Research news We have published several fantastic new research-related

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articles on our website recently. These include a piece entitled The Valley of Veganism by Dr Jack Coffin, who explores the topic of veganism and utopia. You can also find a piece by Dr Stephen Cooke on the moral difficulties ethical vegans face when maintaining friendships with non-vegans. Have you been attending our webinar series On the Pulse? These free expert-led presentations are available for members and cover a variety of topics in the realm of vegan research. Ensure you’re signed up to our members’ newsletters to be the first to know about the latest announcements.

The Vegan Pod January’s episode of our podcast explored the topic of low-waste living. Guests Camilla Gaillardin, co-founder of vegan, zerowaste personal care brand Milly & Sissy, and Gittemarie Johansen, sustainability expert and lowwaste blogger, discussed the topic with host Rachel New. Our Valentine’s Day episode asked the question – would you have a vegan wedding if it meant losing guests? Guests Tomi Makanjuola and Sian Bowron discuss love, wedding planning and vegan menus with host Rachel New. You can find The Vegan Pod on e s Podbean, and email an oh podcast@vegansociety.com with your J arie comments. Be the first to hear about the Gittem next podcast to be recorded by following our social media channels. We always ask for our followers’ opinions on these hot topics, so comment for a chance to have your thoughts read out on the next show!

30 years of legal recognition

Highlights

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We’ve shared some fantastic blogs on our website recently, including an exploration of The Vegan Society’s Grants Programme by Senior Volunteering and Engagement Officer, Kaya Gromocki. Kaya outlines how our programme is set up to support grassroots projects from economically developing countries, as well as those initiatives closer to home. From vegan cooking courses for adults with learning disabilities to a vegan cookbook for young people from Serbia, check out our blog to find out more about how we’re funding the next generations of vegan activists. Another important topic discussed in a recent blog is that of vegan-friendly medicines. Sheetal Ladva, Registered Pharmacist, outlines considerations for vegans who want to find out more about navigating the challenges presented by non-vegan medicines – all the while emphasising that going vegan is about what is ‘practicable and possible’. You can also find an interview with our wonderful London Marathon runner, Matthew Fordham, on our blog. Here we get to know Matthew, hearing more about why he has chosen to fundraise for The Vegan Society in this way, his journey to health and fitness and his top running tips. By the time you receive this magazine, Matthew will have completed his epic challenge! Look out for a piece about his experience in our next magazine, and visit vegansociety.com/fundraising to find out about how you can get involved in similar challenges.

University College Birmingham. Both presentations covered the fundamentals of vegan nutrition, and included the opportunity for GPs and students to raise questions. We also spoke about getting the most out of a vegan diet on the Aymes podcast. Aymes produce a nutritional supplement drink sachet mix which is registered with the Vegan Trademark.

Di e ti tia

Best of the blogs

Nutrition outreach Our Nutrition Team delivered outreach sessions to the Royal College of GPs and to food and nutrition students at

Our wonderful marathon-running fundraiser Matthew (and Poppy!)

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Helena-Rose Murphy

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Feature

VEGANS AND CHRONIC ILLNESS Jude Whiley-Morton reflects on his own experiences and interviews others who live with long-term conditions During lockdown two things happened to me: 1) I caught Covid. 2) I went vegan. Catching coronavirus and experimenting with veganism were pretty standard in lockdown, along with taking two-hour-long walks, doomscrolling and watching Tiger King. What was unexpected, however, was what happened to me next. After suffering from a bout of Long Covid in which my previously fit lifestyle disintegrated, I was referred by my GP to undergo blood tests. These tests determined I had developed hypothyroidism, a disease caused when the thyroid – a small, butterfly shaped gland in your neck – fails to produce the hormone thyroxin. Symptoms include weight gain, constipation and depression. Suddenly, I was suffering from a chronic illness: a condition that lasts one year or more and requires ongoing medical attention. Living with a chronic health condition can be debilitating. For vegans, it can complicate their relationship with their diet. The necessity for those affected by a chronic illness to evaluate what they put in their bodies means every dietary and ethical decision we make must be reframed through the prism of our condition, the medication we take and the lifestyle we lead.

Managing symptoms Alternatively, for non-vegans suffering from a chronic illness, vegan diets can sometimes offer a key to living a healthier lifestyle in which symptoms are better managed. What is

Living with a chronic health condition can be debilitating. For vegans, it can complicate their relationship with their diet. Issue 2 2023 The Vegan | 7

Title of Page

shared between non-vegans with a chronic illness and healthy vegans is the fact that elements of their lives need to be managed in a way that those of the rest of the world are not. Vegans with chronic illnesses have a particular relationship with diet – which they alter both for health and ethical concerns – that everybody can learn from. Some consider veganism a ‘cure-all’ diet. Vegan-sceptics, on the other hand, consider veganism a harbinger of ill-health. I remember, upon my diagnosis, my family suggesting my hypothyroidism was a result of my diet. My doctor assured me that this was not the case. In fact, veganism actually helped to ease some symptoms of my illness through allowing me to identify my intolerances and distinguish reactions to food from gastrointestinal symptoms of hypothyroidism.

A revolutionary diet

Veganism eased so many of my symptoms that I was able to reduce my medication intake.

Stacie Van Cleave

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For some, veganism can be even more freeing. When I spoke to other vegans with chronic illnesses, I was met with intriguing stories of medical recoveries which were attributed to veganism. Despite the lack of strong evidence to support these claims, the below individual experiences make for interesting reading. Rachel Baker, who suffers from chronic fatigue syndrome, believes a vegan diet revolutionised her life. After struggling from extreme lethargy, blurred vision, and symptoms which affected her ability to care for her children, she watched the documentary Game Changers on Netflix, and went vegan. “Within three months I already started feeling better,” Rachel said. “I upped my intake of nuts, seeds, beans, plant proteins… Now two and a half years on I feel like a different person… I feel engaged with my life and my children and can socialise and enjoy nights out again.” This experience is corroborated by Stacie Van Cleave, an asthma sufferer: “Veganism eased so many of my symptoms that I was able to reduce my medication intake. Out of the four medications I was on previously, I have eliminated two of them and use the other two as needed… Both of the medications I no longer take (Prednisone and Montelukast) were not good for my long term physical or mental health. Looking back on taking these two prescriptions is frustrating because I suffered a lot of side effects, and my immune system was severely suppressed.”

Deficiencies Vegans with chronic illnesses can find their relationship with the health system complicated. When I was diagnosed, I was assured by my doctor that hypothyroidism was not caused by my diet. One doctor did, however, encourage me to eat eggs – which I reject due to ethical concerns. He said the iodine and selenium in eggs might benefit my thyroid function, and he was right! Luckily for me, these nutrients are available in large quantities through Brazil nuts and supplementation. It was not the egg I needed, but the minerals which they contain. Often, doctors miss this distinction. Helena Rose Murphy, whose vegan recipes you will read in this edition of the magazine, was vegan for years before discovering she was affected by Crohn’s disease. Vegan for

Feature

ethical reasons, Helena had similar experiences with doctors, who were concerned by her diet. “When I was first diagnosed with Crohn's there was a degree of alarm when my first Gastroenterologist found out I was vegan… Some of the deficiencies that Crohn's disease patients commonly experience – namely vitamin B12 and iron – are also some of the big ones that people in the vegan community are told to be aware of. However, if a person with Crohn’s’ experiences B12 or iron deficiency, it is not always to do with lack of intake in the diet… Iron deficiency can be caused by malabsorption and/or blood loss in stools, and in my case, I needed a transfusion. That level of depletion was never going to be fixed by having a few more green smoothies!”

Living well Helena has managed to live well on a vegan diet despite her Crohn’s, just like I do with hypothyroidism. This communal experience, of a healthy life facilitated by veganism, is key to having a chronic illness as a vegan. Our lives consist of advising each other so that we can live as healthily and ethically as possible. Encouraging non-vegans to go vegan is part of this. As some chronic illnesses can be induced by overconsumption of meat and dairy, promoting veganism now might save our children from suffering the same health issues as us. My latest blood tests show that my hormone levels are good. I feel better and am mentally happy. What’s more, my cholesterol is the lowest my doctor has ever seen! You don’t get that through a carnist diet. I – and the people I have interviewed – are evidence not only that you can be vegan with a chronic illness, but that you can be healthy with a chronic illness. For me, and those I spoke to, veganism forms an important part of the puzzle. This blog is based on personal accounts of individuals following a vegan lifestyle with a chronic illness. This information is not intended to be used for medical purposes and we recommend anyone experiencing problems with their health to seek advice from a health professional. Visit vegansociety.com/nutrition for more information on wellplanned vegan diets.

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Butternut squash and lentil salad from Helena's recipe book

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RECIPES Plant-based Crohn’s and colitis-friendly recipes

Helena Rose Murphy was diagnosed with Crohn’s disease in January 2021. As a food photographer who has been passionately cooking vegan food from scratch for almost seven years, the idea of creating her own Crohn’s and colitis-friendly vegan recipe book was too perfect to miss. All of her recipes are created to be as Inflammatory Bowel Disease-friendly as possible – for example taking out the processed foods, removing spice and giving substitution ideas. While no recipe collection will work for every IBD sufferer, Helena wanted to create a place to start.

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Recipes

MISO, TAHINI AND TOFU RAMEN Serves 4

Ingredients For the tofu and mushrooms 150 g firm tofu 150 g brown mushrooms (omit if not tolerated, or swap for aubergine) 3 tbsp soy sauce (substitute for gluten-free if needed) 3 tbsp sesame oil Sea salt 1 tbsp black or white sesame seeds

For the broth 1 tsp sesame oil 2 garlic cloves, crushed (omit if not tolerated, or swap for chives) 1 tbsp ginger paste (or 1 inch piece of ginger, peeled and minced) 1 tbsp tahini 750 ml boiling water Brown rice noodles (85 g per person) 1 bok choy, roughly chopped 3 tbsp soy sauce (opt for gluten-free if needed) Juice of ½ lime 1 tbsp mirin or rice wine vinegar 1 tbsp white miso paste

To serve Handful chopped coriander 2 spring onions, sliced

This miso, tahini and tofu ramen is like a hug in a bowl. It’s one of my favourite cold weather dinners and is a great flare-friendly meal.

Directions Tofu and Mushrooms Begin by making the tofu and mushrooms. Drain and cut the tofu into 1-inch cubes and thinly slice the mushrooms. In a bowl, mix the soy sauce and sesame oil together. Carefully marinade the tofu cubes and mushrooms in the sauce, until everything is coated. Place a large frying pan over medium-high heat and add a drizzle of sesame oil. Once hot, place the mushrooms in the pan and cook for 3 minutes, sprinkling with salt. Set aside. To the same pan, add the cubes of tofu and cook for around 4 minutes on each side. Make sure they don’t burn or stick to the pan and turn as needed. Set to one side. Sprinkle the tofu and mushrooms with sesame seeds.

Broth Now, start making the broth. Heat a medium-sized soup pot over medium-high heat. Add sesame oil, garlic, ginger, tahini and sauté for 1 minute. Add the boiling water and bring to a boil, and then reduce to a simmer. Add the noodles and cook according to the packet instructions. Once the noodles are cooked, add bok choy, soy sauce, lime, rice vinegar and miso paste and stir. Leave for a further 2 minutes. To serve, divide the noodles between two bowls and top with the tofu and mushrooms, chopped coriander and spring onions. Store leftovers in an airtight container in the fridge for up to 3 days.

Tip If you’re experiencing a bad flare-up and digesting food is particularly hard, strip away all of the ingredients except the broth and noodles for a dish that is really gentle on your insides.

Issue 2 2023 The Vegan | 11

Recipes

WALNUT, MUSHROOM AND BLACK BEAN TACOS Serves 2

Ingredients For the taco filling 100 g raw walnuts Pinch sea salt ½ tbsp smoked paprika ½ tbsp ground cumin 1 tbsp nutritional yeast 1 tsp liquid smoke 1 tbsp olive oil 100 g mushrooms, finely diced ½ can black or mixed beans, rinsed and drained (200 g) 5 tbsp water

To serve Wholewheat tortillas Plain soy yoghurt Avocado Handful fresh coriander Sliced radishes

Tip Black beans are a great source of soluble fibre, which is the more easily digestible type of fibre. If you are experiencing a flare-up of your symptoms, pulse the entire taco mix – mushrooms, walnuts and beans – in the processor. Smaller pieces will aid with digestion.

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Tacos are a firm favourite in our house for a quick weeknight dinner. This taco mix is hearty, smoky and very moreish. Pair with whatever toppings float your boat, but I’ve listed my go-tos here for inspiration.

Directions Preheat the oven to 180 °C. Add the walnuts to a food processor and pulse until they form a fine meal (although some larger chunks are fine). Remove from the processor and put to one side. Add the sea salt, smoked paprika, cumin, nutritional yeast, liquid smoke and olive oil to a large mixing bowl and stir together. Add the walnuts, chopped mushrooms and drained black beans to the mixture, adding 5 tbsp of water and stir well. Transfer to a baking tray lined with parchment paper and bake for 15–20 minutes. Warm some wholewheat tortillas in the oven for a couple of minutes prior to serving. Spread the plain soy yoghurt on the base, then add the walnut mushroom mix, followed by the toppings of your choice. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

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Recipes

DARK CHOCOLATE STRAWBERRY BARK Serves 2

Ingredients

Flare-up friendly

Release your inner child with this dark chocolate strawberry bark. Customising the ingredients is easy: swap strawberries for apricot, dried mango or banana chips, or skip the pistachio if you’re avoiding nuts.

300 g dark chocolate 1 tbsp olive oil 2 tsp peanut butter 1 tsp chia seeds 30 g coconut flakes 70 g chopped strawberries 30 g crushed pistachios

Directions

Tip Any 70% dark chocolate or higher will be suitable for this recipe.

Place the dark chocolate and other ingredients in a heat-resistant bowl and microwave for 60 seconds, stir and repeat until melted. (Alternatively, if you don’t have a microwave, bring a small pan of water to boil and then reduce to a simmer. Place the chocolate in a heat-resistant bowl, sitting atop the pan of water. The chocolate will melt while you stir it.) Once melted, add half of the chopped strawberries and pistachios to the chocolate and stir them in. Pour the mixture into a lined baking tin or tray, spreading the mixture out. I like the thickness to be around 1 cm, but you could make it thinner or thicker depending on which tray or tin you choose. Scatter in the remaining strawberries, pistachios and coconut flakes. Transfer to the fridge for at least 30 minutes, or until solid. Remove the chocolate bark from the fridge and break it into pieces with your hands or a knife. Store in the fridge and eat within 1–2 days. If you use fresh fruit, it will go soggy pretty quickly, so don’t leave it hanging around for too long. If you want a longer-lasting bark, swap fresh fruit for dried.

Recipes and photography from The Plant-Based Crohn’s and Colitis Cookbook by Helena Rose Murphy.

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Berto Calkins from @WhatsGoodBerto

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Feature

GOING VIRAL Lola Méndez explores how vegan creators are making waves with short-form videos The popularity of short-form video content has skyrocketed in recent years. Content creators are gaining huge audiences through sharing their videos, typically under 60 seconds in length, on platforms such as YouTube, TikTok, Facebook and Instagram. But does this trend intersect with vegan activism? Ashley Nsonwu of @HeyAshleyRenne believes so. She says, “I was scrolling social media one day and saw a video of a mother cow hysterically wailing as she chased down a truck that had just taken her newborn calf. The concept of animal exploitation hit me all at once. I went vegan that day.” Video trends pop up faster than you can bake plant-based cookies, but vegan content creators are up to the challenge of modifying trends by veganising them. Short-form videos play into the vegan movement by utilising short clips to highlight veganism in a digestible way. “Short-form videos are making vegan lifestyles more accessible and clearing misinformation regarding the movement,” Ashley says. From "get ready with me" to "what I eat in a day" videos, vegan content creators are engaging with their audience and promoting a vegan lifestyle.

Educational tools Ashley has an informative series where she posts a video “Spillin’ the Green Tea” explaining why daily household items that are presumably vegan-friendly actually are not. She’s educated followers on why some plastic disposable razors aren’t vegan, that some crayons are made with beef fat and how white sugar in the US sometimes contains bone char. Sometimes an audio clip, song or dance trend goes viral (suddenly gaining internet popularity over just a few hours or days). “Trends quickly come and go,” Ashey says. “I share my life in a way that's relatable and informative, and sometimes hop on timely, buzzy trends or utilise evergreen trends.” Since becoming a mother, Ashley has showcased that raising children vegan can be very healthy. “I record shortform “What My Vegan Baby Eats in a Day” videos featuring my son,” she says. “I was tired of the misinformed comments about raising my child vegan, so I show people what a full day of eating looks like for him. The first video went viral, and I turned it into a weekly series.” Some of the posts have surpassed a million views on Instagram. The series led to her writing The Vegan Baby Cookbook. There’s a misconception that going vegan means spending more money on food. Alexis Nikole of @BlackForager disputes that myth by showing her followers how they can forage for free and make delicious plant-based meals. Alexis highlights both urban and rural foraging. She’s shown her

Issue 2 2023 The Vegan | 17

Feature

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What I Eat In A Day (#WIEIAD) videos have been trending on social media for a few years now, and vegan creators are tapping into the trends to showcase how they eat delicious and nutritious food throughout the day. On TikTok, Allee and Hendry of @AhTheSpace post videos showing what they eat in a day as raw vegans. Berto Calkins of @WhatsGoodBerto is a vegan content creator focused on showcasing how you can build muscle while eating vegan. His WIEIAD videos are shared on Instagram and YouTube and detail how he eats upwards of 4000 calories a day—including plenty of protein. “I don’t follow social media trends, but repeat things that work for my intended audience,” Berto says. “Short-form videos are important because those videos take less time to watch. Having short-form videos that are about a vegan lifestyle just goes along with our shifting attention span as a society. My short-form videos do better and take a fraction of the time to create. They're also more convenient to shoot, especially since I use my phone to shoot them.” If you’ve always wanted to try the dishes you see your favourite characters eating in anime series and movies, turn to Iye Bako of @IyeLovesLife. She recreates the meals seen in anime hits in her “Veganized Ghibli Anime Foods” series including Ponyo’s Ramen and Chihiro’s Anman. Food prep has become popular and vegan video influencers are helping plant-based folks cook in bulk for the week. Kelsey Riley of @PlantedInTheKitchen has a Sunday Meal Prep series on TikTok.

Vegan recipes are a dime a dozen on social media. A few keywords and you can find steps to make any of your favourite meals vegan. Over on TikTok, Max La Manna is posting vegan kitchen hacks including how to use up your carrot tops, cauliflower leaves and potato peelings. Vegan creators are going above and beyond by sharing their tips on how to enhance vegan meals even further. The vegan treatment is also applied to social media food trends such as the pink sauce and viral TikTok pasta in which a block of feta cheese got veganised. Carleigh Bodrug of @PlantYou creates low-waste scrappy dishes such as broccoli stem fries and adds hidden veggies to recipes such as her viral pasta sauce that calls for six vegetables. Stephanie Manzinali of @ThatVeganBabe recently made a vegan rendition of the viral baked sushi.

Follow The Vegan Society on our new TikTok account @TheVeganSociety

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Allee of @AhTheSpace

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Here to stay

A testament to the innovation and imagination of vegan creators, veganism is trending across social media. It’s clear that short-form videos are undoubtedly here for the long-term. ar

Veganising social media trends

Recipe hacks

audience how to make cookies from magnolia flowers, soda from pine needles and linden chocolate ice cream.

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@BlackForager disputes that myth that going vegan means spending more money

As a Registered Charity, The Vegan Society does not endorse any specific political party or candidate.

I am always so pleased when the justice process works to protect vegans. It does so much good. People who call me tell me I have the best job in the world. Dr Jeanette Rowley, Vegan Rights Advocate at The Vegan Society

Donate today for a more vegan inclusive future vegansociety.com/donate

Donate here

Registered Charity No. 279228 (England & Wales) and SC049495 (Scotland). Registered Co. Nos. 01468880 and 12377572 (England & Wales). VAT Registration No. 361 7274 92.

Issue 2 2023 The Vegan | 19

Promotional feature

SHOPAROUND

Shop with confidence for products registered with the trusted Vegan Trademark

Mr Organic Tinned Beans Mr Organic is celebrating the launch of their new range of ‘International Beans’, inspired by flavours from around the world. The range includes Mexican Style Beans with Corn, Italian Style Cannellini Beans, Greek Style Butter Beans, Moroccan Style Chickpeas and Brazilian Style Black Beans. All products within the range are designed to offer a vegan meal option that is both high in protein and flavourful – perfect for a quick and exciting midweek dinner. Available at Waitrose, Ocado and Holland & Barrett.

Pukpip Frozen Chocolate Banana Pukpip is a new frozen snacking brand aiming to help us eat more fruit in fun, delicious and convenient ways, all while upcycling wonky bananas. Combining two delicious flavours with just the right balance of nutrition and indulgence, Pukpip’s real frozen bananas are dipped in a layer of dark chocolate, with no extras needed. Pukpip’s Real Frozen Banana Dipped in Dark Chocolate is ideal as a snack, treat, dessert or quick pick-me-up for you and the family. Available in selected independent stores. For more information or stockists visit pukpip.com.

ManCave Personal Care Products ManCave create natural, performance-based personal care products that are formulated to provide a lasting benefit to your skin, hair, body and mind. The ever-evolving range includes certified vegan skincare, shower, haircare, beard care and body care products that utilise naturally derived ingredients, with aromatherapeutic fragrances inspired by nature. As well as being vegan and free from animal testing, all products are also free from parabens, sulphates and petrochemicals, allowing you to enjoy quality skincare enriched with naturally derived ingredients. Available at mancaveinc.com, Amazon, Tesco, Ocado, Waitrose and Holland & Barrett.

Wype Viva La V Wype is an eco-friendly wet wipe alternative that doesn't clog pipes or pollute oceans. Their natural, organic, vegan gel can be applied to toilet tissue to boost its cleansing power without the wet wipe guilt. Since launching in 2020, Wype has kept 30M wet wipes out of the environment. Their newest launch, Viva la V, is formulated specifically for the vulva. Viva la V is pH-matched, gynaecologist-approved and infused with oats to balance and protect intimate areas while cleansing gently. Available at wypeuk.com.

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Promotional feature

Applewood Vegan Minis Just in time for picnic season, Applewood has released their new creamy and smoky vegan ‘Minis’. The new snack will feature coconut-based vegan cheese in a smaller size, and will be fortified with vitamin B12 and calcium. As well as being dairy free, the Vegan Minis are also gluten, palm oil and soya free, and are the perfect size for lunchboxes and picnics. Applewood has been named the second best-selling plant-based cheese in the UK according to data from 52we Kantar (July 2022). Available at Morrisons.

Astonish Mould & Mildew Apple Burst Providing a more affordable option for those looking to banish tough stains the vegan way, Astonish’s Mould & Mildew has been named the number one Mould & Mildew remover in the UK. The spray can effectively remove mould and mildew stains in minutes, and when used regularly, can help prevent the recurrence of mould. Astonish’s Mould & Mildew is ideal for use on a multitude of surfaces, from walls and window frames to plugholes and plastic shower curtains. Available at Home Bargains, B&M, The Range, Ocado and Lakeland.

Seeds of Colour Lip, Cheek and Lid Balm – True Nude This natural pigment from Seeds of Colour provides a smooth pop of colour for lips, cheeks and eyelids that’s suitable for all skin types. The True Nude shade offers a balanced nude tone with hints of pink and brown, making it perfect for achieving that natural-looking flush. Thanks to pigments sourced from plants, the balm has been certified with the Vegan Trademark, and gives a soft touch for those looking for a more lightweight finish. Available at seedsofcolour.com.

BYBI Glowcurrant Booster BYBI’s Glowcurrant Booster is the world’s first carbon-negative skincare product, with -13g of CO2e each. Made with low-carbon ingredients and upcycled blackcurrant seed oil left over from the juicing industry, the Glowcurrant Booster helps to brighten, nourish and moisturise the skin. The Booster is rich in salicin, vitamins and fatty acids, and also uses a compostable cap and nozzle to reduce plastic waste. Available at Boots, Lookfantastic, ASOS and bybi.com.

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REVIEWS Eating Our Way to Extinction, documentary review by Michael Nyanumba Eating Our Way to Extinction is a powerful new documentary that explores the dire consequences of our food choices. The film follows several experts in the field as they explore the environmental, health and ethical implications of our current food system. Through vivid visuals and thought-provoking interviews, it paints a sobering picture of the future of our planet and our relationship with food. Those interviewed include Dr Sylvia Earle, a former chief scientist at the National Oceanic and Atmospheric Administration and Sir Richard Branson, founder and chairperson of the Virgin Group. These additions, among others, provide valuable insights into the environmental impacts of animal agriculture. The film also goes further, to showcase compelling stories from people whose lives have been affected by the growing demand for meat. The use of creative visuals makes complex concepts easier to understand. Some graphic footage of animal farms is also included – something which may be distressing for vegans to watch. However, it’s a great film for vegans to recommend to others due to its informative content and solutions-focused approach. An intersectional tone shows how various issues are linked together and have compounded impacts. By presenting the facts without fearmongering or sensationalising, the film encourages us to take action by changing our eating habits, supporting sustainable farming practices and reducing our impact on the environment. Ultimately, it serves as an urgent call to action for us to take a stand and make better decisions when it comes to what we eat. By demonstrating the devastating effects of our food choices, Eating Our Way to Extinction is sure to spark conversations and inspire change.

Living Among Meat Eaters by Carol J Adams, reviewed by Olga Alexandru

Eating Our Way to Extinction shows the reality of fish farms

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Part of Bloomsbury’s new Revelations series, which brings together non-fiction books that inspired new ways of thinking, Living Among Meat Eaters by Carol J Adams is a practical yet philosophical treatise on how to survive as a vegan in a non-vegan world. Adams, who has been vegan since the 1970s, wants us to avoid her missteps in interacting with nonvegans. As vegans we are used to

Reviews

having “the vegan conversation” with (sometimes) wellmeaning family and friends; we are used to answering all of their questions and detailing our reasons for choosing veganism. This is where we’ve gone wrong, Adams says; in fact, non-engagement is the best tool. Adams lays out the psychology of meat eaters (who she refers to as ‘blocked vegans’), describes why they are blocked, what their fears are and what they are thinking and feeling when they argue with us. She highlights the fact that they have an internal crisis and arguing with us is actually a strategy to distract from their own moral dilemmas. The tone is meditative and mindful, almost Buddhist in its approach to non-engagement and detachment. Adams offers practical guidelines for talking to meat eaters and strategies for being in a mixed-diet relationship, raising vegan children and dining and working with non-vegans. Originally published in 2001, this updated version provides a chapter on being vegan in online spaces as well as Adams’ favourite recipes from breakfast to dessert. Vegans reading this will feel enlightened, frustrated and angry at the ways in which meat eating is embedded into every aspect of our culture and lives; ultimately, they will feel understood like never before. This book answers the question of how we, as vegans, can be at peace in a world that is not designed for us.

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The impact of animal farming on the natural world is highlighted in Eating Our Way to Extinction

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MEMBERSHIP Letters Star Letter I easily identified with Bryony Miles in her interview by Vicki Wolfhart in Issue 1 as I too am an Upside Down Vegan. Arco Yoga involves the use of a partner to support your body weight, working together to create a flow of poses that include balancing, lifting and flying. We also play with Wall Yoga and Aerial Yoga, both requiring special equipment. Wall Yoga uses the wall with ropes/straps for support during traditional yoga poses. The wall can be used to assist with balance, alignment, and deepening stretches, and can be beneficial for people with limited mobility. Aerial Yoga involves performing yoga poses while suspended in the air using a hammock, sling, or ‘silk’. This support is used during poses, allowing for deeper stretches, greater flexibility and spinal decompression, and can be advantageous to help to build upper body strength and improve balance. Ultimately, the best practice will depend on your personal goals, ability and preferences. Be safe… - Gibby Congratulations to Gibby, who has won an Aromatherapy Self Care Gift Set from The Little Peace Company. Next issue’s Star Letter winner will receive the Enjoy! assorted chocolate gift box (RRP £29.99). Send your letters to editor@vegansociety.com or our usual postal address.

Rick Savage 1955-2023 A Vegan Society "Great" who probably did as much for the society as any one individual, in 40+ years of membership Rick served variously as Chair, Treasurer and CEO, remaining on the Appeals Committee until his death. From the late 1970s Rick played a leading role in both animal and gay rights groups, organising information stands, marches and protests everywhere from London's notorious Club Row pet market to Porton Down. He was particularly concerned about fish, then regarded as having no feelings at all. He also found time to throw parties that are remembered vividly to this day. After attending the historic Carre's Grammar School in Lincolnshire, Rick had taken the Civil Service exam, specifying a position with "nothing to do with numbers". He was promptly recruited to Her Majesty's Treasury, where speaking out for gay rights – only recently made legal – nearly cost him his career, and the authorities were happy enough to second him to The Vegan Society when we found ourselves in dire straits and needing a strong CEO to pick up the pieces. Rick Savage

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Membership

Despite completely overhauling our headquarters management, Rick was a popular CEO, remembered by staff for his kindness. Council colleagues had a tougher time, but his funeral at the packed church of St Magnus Martyr by London Bridge brought no fewer than three former Chairs and a clutch of present and former trustees and staff to pay their respects. Our sympathies go especially to Peter, Rick's partner for 30 years and husband for six. Visit facebook.com/rick.savage.798 to see more. By Vanessa Clarke

Membership News Our office move As you may have heard, the society has taken the opportunity to action the break clause on its lease and return to its former premises at 21 Hylton Street, Birmingham, B18 6HJ. We’d like to apologise for the delay in sending out new membership cards and packs, which was due to getting equipment set up at Hylton Street.

Events Our first Supporter Services event in 2023 will be Vegfest Brighton on 29 and 30 April and the Summer Vegan Festival at Fargo in Coventry on 10 and 11 June – come along and see us!

Discounts If you’ve not already done so, please register at vegansociety.com/register to get access to your exclusive member discounts. This spring, why not take advantage of 20% off at Love Raw chocolate (have you tried their new peanut butter cups?) or treat yourself to something from The Body Shop’s vegan makeup range with 15% off using code 11861 in-store and online. In this spring’s sunshine and wind, why not try a Face the Day Stick for babies and toddlers with 20% off at Mum&You or enjoy healthy eating by purchasing a bundle of quinoa products with 10% off at Quinola. All products are

certified with the Vegan Trademark and make ideal gifts.

We value your feedback Please don’t hesitate to contact the Membership Team by email, phone or post with your comments on how you have found the last year of membership with us. Contact us by email at membership@vegansociety.com, on the phone on 0121 523 1730 or write to us at 21 Hylton Street, Birmingham, B18 6HJ.

Annual General Meeting 2023 The AGM of The Vegan Society will be held on Saturday 20 May 2023 at 1pm. This AGM will only be held online. Since the Covid-19 pandemic the society has held virtual (online only) AGMs and has seen more members attending as a result. Virtual meetings have allowed members to attend the AGM who would not have been able to travel to an in-person AGM for reasons of health or mobility or who would not have been able to afford to travel to an AGM that was not close to their home. It is therefore highly desirable to continue to allow members to join the AGM online. We had planned to hold a hybrid AGM (online and physical combined) to get the benefits of both approaches, once it was safe to do so again. However, the costs for doing so reliably are much higher than we had hoped, about £10,000 extra, and physical attendance is expected to be low given the online option. Given this, we are holding a purely virtual meeting this year. We recognise that some members will be put off by the purely virtual approach and we welcome such members getting in touch so that we can consider possibilities for the future. All full members will be able to vote both for candidates for election to Council and, by proxy vote, for the resolutions to the AGM online or by paper ballot, as usual. Voting information and the notice of the AGM will be sent to members by our election agents, UK Engage, in April. We ask members to accept our apologies for any disappointment this may cause. These are difficult decisions for charities to make and financial responsibility is important to the society. We look forward to welcoming many members to the online AGM on 20 May.

Our next Star Letter winner will receive a gift box from Enjoy!

Issue 2 2023 The Vegan | 25

THE NEW LIQUID MULTIVITAMIN for young vegans aged six months to four years.

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Also available on Etsy and eBay

Nutrition

RAISING VEGAN CHILDREN

Well-planned vegan diets are suitable for all stages of life, and children can get all the nutrients they need from them. Luckily, in my role as a dietitian for The Vegan Society, I’m in a position to absorb this knowledge and put this into practice with raising my son. Had I not been in this field, negative media headlines around raising a vegan family may have led me to second guess my decision. After recently coming back from maternity leave, this topic is more important to me than ever.

What does the evidence say? It is well known that most vegans converted to this lifestyle beyond childhood, meaning that there remains a lack of large-scale studies available on the nutritional status of vegan children. A recent study that caught the headlines reported vegan children were on average 3 cm shorter than omnivorous children. Although this may seem alarming, there was no data to suggest that this led to any negative health outcomes, and heights remained within expected reference ranges for normal growth. Another study concluded that weight and height did not differ significantly between vegan, vegetarian and omnivorous children, indicating a normal average growth in all groups. Healthy bones require adequate calcium and vitamin D. Meeting calcium needs is not difficult on a vegan diet; however, calcium intake remains a concern in the vegan population and has repeatedly been reported to be lower in vegans. Historically, less calcium-fortified alternatives were available, and this may well be reflected in the data. There remains no data on vitamin D status in vegan children; however vitamin D deficiency remains a public health concern in both adults and children in the UK due to sunlight being its primary source. Children and adults in the UK are recommended to take a vitamin D supplement containing at least 10 micrograms daily (8.5 micrograms from 0-1 year) in winter months as a minimum. Some vitamin D3 supplements come from lanolin (sheep’s wool) but vitamin D2 and vitamin D3 from lichen are suitable for vegans. Selective supplementation is key for optimal health on a vegan diet, which includes vitamin B12, iodine and selenium.

Most studies reported that vegan children were taking a vitamin B12 supplement; however B12 status was not measured to support this. There have been no studies on vegan children that measured iodine or selenium status, and further research is needed to support the nutrient status of children that follow well-planned vegan diets, inclusive of fortified foods and selective supplementation. In the UK there is an obesity epidemic stemming from childhood. This poses several health risks including heart disease and type 2 diabetes. Despite a lack of nutritional research in vegan children, we know that replacing animal proteins with plant proteins drastically reduces saturated fat intake and increases fibre intake, which can lead to better health outcomes. This is why vegan diets are associated with lower body mass index and lower rates of heart disease and type 2 diabetes, not to mention planetary health benefits.

Take-home tips • Introduce a balanced and varied diet to your children. • Opt for lower fibre first foods for little ones to meet their energy needs without filling up too quickly e.g. white rice and pasta. • Add extra energy to meals by using vegetable oils/spreads, nuts and seeds (ground/butter versions for children under five). • Include good-quality sources of protein in meals such as beans, tofu and lentils. • Help your children reach their calcium target by choosing calcium-fortified dairy alternatives, calcium-set tofu and spring greens. • Offer a rich source of omega-3 fat daily, such as ground linseed, walnuts (ground versions for children under five), chia seeds and rapeseed oil and/or consider a microalgae supplement. • Offer a supplement that provides nutrients deserving attention in a vegan diet such as VEG 1/VEG 1 Baby and Toddler. Visit vegansociety.com/lifestages for more information on well-planned vegan diets for children. By Andrea Rymer, Dietitian Issue 2 2023 The Vegan | 27

Nutrition

RAINBOW PIZZA serves 4 Demonstrate healthy eating habits to your little ones with this fun and filling meal.

Ingredients For the base 150 g wholemeal flour + extra for dusting/rolling 1 tsp baking powder 125 g Greek-style soya yoghurt 1 tbsp water 100 ml passata 1 tsp dried Italian mixed herbs For the topping 15 cherry tomatoes, halved ¼ butternut squash, peeled and diced 50 g frozen sweetcorn 1 handful of spinach, chopped ½ aubergine, thinly sliced (around 5 mm) 1 tbsp olive oil ‘Cheesy’ sauce ¼ butternut squash, peeled and diced 100 g cashew nuts 2 tbsp nutritional yeast 1 tsp smoked paprika 1 tsp garlic powder

Directions Preheat the oven to 220 °C/200 °C fan/gas mark 7. Boil the butternut squash for 10–15 minutes and then reserve half to make your cheesy sauce later. Boil the cashew nuts separately for 15 minutes. Then drain, reserving the water. Drizzle the olive oil and sprinkle the mixed herbs

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onto the sliced aubergine and one half of the diced butternut squash and place them in the oven for 10 minutes. Mix the flour and baking powder in a large bowl before adding the yoghurt and 1 tbsp water and mixing well. Use your hands to form a dough. Dust a clean surface with the rest of your flour and continue to knead the dough for one minute. Using your hands, roll the dough into a ball and then, using a floured rolling pin, roll the dough into a circle. Carefully lift the pizza base from the surface with a spatula and place onto a lined baking tray and bake for 5 minutes before removing it from the oven. Mix the passata and mixed herbs together and spread this all over the base. Add your toppings starting with the aubergine, covering the whole base. Then starting from the outer edge and placing in a circular motion, add cherry tomatoes, roasted butternut squash, sweetcorn and spinach. Drizzle the pizza with the remaining olive oil and sprinkle with more mixed herbs. Bake the pizza for 10 minutes. Place the remaining boiled butternut squash chunks, cashews, smoked paprika, garlic powder, nutritional yeast and 6 tbsp water (or more if needed) into a blender and blitz until a thick and creamy consistency is achieved. Remove the pizza from the oven and drizzle with ‘cheesy’ sauce before serving.

Nutritional information per portion kcal 396 fat 15 g sat fat 2.9 g carbohydrates 42 g sugar 11 g protein 18 g salt 0.47 g Recipe by Andrea Rymer, Dietitian

Photography by Hannah Hossack-Lodge domesticgothess.com

Fundraising

SUPPORT THE SOCIETY FOR A MORE VEGAN-INCLUSIVE FUTURE Did you know that vegans in the UK can be protected under human rights and equality law? This year we celebrate 30 years of legal recognition for veganism. This recognition has led to many changes over the years, resulting in greater inclusivity for vegans. Defending the rights of vegans helps bring about policies and practices that promote and support compassionate living and the development of a healthy environment and climate. For example, when a vegan claims their right not to be discriminated against in the provision of food and drink in nurseries, hospitals, education, or prisons, policies are adjusted and access to vegan food is available to everyone. When we claim our rights in education, employment, as consumers, or when we raise our need for vegan alternative medication with our GP, veganism then features in the organisation’s inclusion training policy. This raises the profile of veganism as a compassionate and environmentally friendly way of living and makes the vegan lifestyle more accessible for everyone. When our rights are accommodated, we help create the vegan-inclusive policies and practices that, in

turn, help reshape our world. If you or someone you know feels that their rights as a vegan are being infringed upon, please visit the society's website where one can find more information and resources on our International Rights Network and Rights Service. Without your continued support The Vegan Society would not have been able to consult on the more than 350 queries that came through to the society via our Rights Service in 2022. Please consider a oneoff, or regular, donation in support of the society so that we may create a more vegan-inclusive future, together. Donate today at vegansociety.com/ donate or call 01215079987 to speak with our Fundraising Team for more ways to donate.

Issue 2 2023 The Vegan | 29

30 | The Vegan Issue 2 2023

Deep dive

SURVEYS OF VEGANS IN THE UK: HOW MANY ARE VEGAN?

in 2018 to compare Up to 2015 The our 2016 survey Vegan Society questions with estimated that the FY question. about 0.25% of The FY question, the adult UK based on selfpopulation were identification vegan and that as vegan, was this had probably shown to be been fairly stable reliable while our for at least 15 own 2016 question years. Since then, overestimated the veganism has taken number of vegans. We off. therefore used the FY The red dotted line question in our survey of in the graph (see below) 10,000 people in summer shows our best estimate 2019 and used the previous FY of the overall percentage surveys as the basis for estimating since 2008. This article gives the trends up to 2018. reasoning behind that estimate and some Between 2010 and 2014, the results from the insights into the characteristics of vegans today. FY survey were Every survey has consistent with our an unavoidable Estimates of the percentage of vegan adults in the UK from estimate of about random error consistent survey series 0.25% – and then related to sample 3.5% 3.0% 2.5% 2.0% 1.5% 1.0% 0.5% 0.0% 2023

2022

2021

2020

2019

2018

2017

2016

2015

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2013

2012

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size. Different survey series may also differ due to differences in the recruitment of participants and the questions asked. The Vegan Society commissioned its first survey in 2016, but later comparison with the Food and You (FY) survey, commissioned by the Food Standards Agency (FSA), highlighted inconsistencies. We therefore carried out a further survey

NDNS

Food and You (FY)

Vegan Society (TVS)

Finder Onepoll

YouGov

Food and You 2 (FY2)

Finder Censuswide

Overall trend

YouGov trend over time

veganism took off, rising to about 1% by 2018. Our summer 2019 survey (the largest dot in the graph, as it had the largest sample) found 1.2%. Unfortunately, the Covid pandemic prevented an exact repeat of the 2019 Vegan Society survey in 2021 and the FY survey series finished in 2018. We therefore lack an ideal measure of how the percentage of vegans

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Deep dive

has changed since 2019. The FSA launched a new Food and You 2 (FY2) survey series in 2020. While similar in many ways to the FY and Vegan Society surveys, it used a mixture of online and postal questionnaires rather than face to face interviews and a slightly different question to identify diet groups. The society uses FY2 as our current estimate of the percentage of vegans. The FY2 survey results run from mid-2020 to mid-2022 showing no apparent trend over this period and an average of 1.35%. The only consistent survey series running from 2019 to 2023 (the YouGov tracker series) suggests an increasing trend from 2019 to now (see best fit trend line on the graph), but there is about a one in eight chance of seeing a trend this positive even if there has been no real change over this period. The two YouGov surveys a few months either side of the large 2019 Vegan Society survey suggested 2.1% rather than 1.2% vegans. This difference is highly unlikely to be due to chance, so it does not make sense to treat the YouGov results as comparable with the earlier FY and Vegan Society results. YouGov uses a panel of volunteers who respond to many different surveys (as do Finder.com). Purely online surveys with their own special participant panels are indicated by dashed lines in the graph. The FY, Vegan Society and FY2 surveys all contacted a random sample of the general population, which probably reduces bias and improves consistency. The National Diet and Nutrition Survey (NDNS) also used a random sample of the

population. It had a smaller sample size, leading to greater fluctuation from survey to survey. It gives similar results to FY for the percentage of adult vegans from 2016 on, but notably lower results for the earlier period. The NDNS survey used follow-up questions on foods eaten to eliminate some people who wrongly selfidentified as vegan, while FY did not. This distinction may have become less significant as both numbers of vegans and awareness of veganism boomed.

Who is vegan? Tracking the percentage of vegans according to characteristics such as age and gender is subject to even more random fluctuation than the overall figure because sample sizes for the subgroups being compared are necessarily smaller. All the surveys discussed indicate that younger adults were much more likely to be vegan than older adults, with those under 35 about six times more likely to be vegan than those over 65. Age is the strongest predictive factor for being vegan, and many other characteristics – including education, religion, marital status, number of children in the household and ethnic mix – vary strongly with age. Data for individuals within surveys allow us to consider multiple characteristics simultaneously to see whether they are associated with veganism while also taking age and other characteristics into account. To avoid reporting spurious associations, I have included only associations with less than 1 in 200 probability of being due to chance, after adjusting for age and other significant characteristics, drawing on anonymised individual data for The Vegan Society (accessed through The Vegan Society) and FY2 (accessed through the UK Data Service archive https://www.data-archive.ac.uk/) surveys. The combined data showed that females were about 50% more likely to be vegan than males while adults living in a household with children were about 50% less likely to be vegan, after taking age into account. People who were married or in a civil partnership were about

All the surveys discussed indicate that younger adults were much more likely to be vegan than older adults, with those under 35 about six times more likely to be vegan than those over 65.

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Deep dive

Green/Labour/ SNP supporters were about five times as likely to be vegan as Conservative/ Brexit Party supporters, with LibDems in the middle. Remain voters were about three times more likely to be vegan than Leave voters.

33% less likely than other adults to be vegan. The FY2 survey indicated a very strong association with broad religious categories (Christian, No religion, Other religion), with Christians less than half as likely to be vegan as the other groups. FY2 indicated that people with adverse reactions to foods were more likely to be vegan. This was accounted for by adverse reactions to milk rather than to foods more generally. The Vegan Society survey showed education to be a strong predictor, with longer formal education increasing the likelihood of being vegan. Participants whose highest qualifications were GCSEs were less than half as likely to be vegan as those with a degree. The Vegan Society did not ask about religion or reactions to food and FY2 did not ask about education. Only YouGov considered political affiliation. Green/ Labour/SNP supporters were about five times as likely to be vegan as Conservative/Brexit Party supporters, with LibDems in the middle. Remain voters were about three times more likely to be vegan than Leave voters. It is very likely that these associations are influenced by differences in age, but without individual data this cannot be tested. It is also interesting to consider some of the

characteristics analysed that have not emerged as statistically significant predictors of veganism after adjustment for age. Deprivation levels, ethnicity, income and social class do not clearly predict the likelihood of being vegan. Given the limited number of vegans in the available surveys (466 in the Vegan Society and FY2 surveys combined), this does not rule out meaningful links that cannot yet be distinguished from chance, but the appeal of veganism seems fairly evenly spread in most respects.

Conclusions Veganism grew from about 0.25% of the UK adult population before 2015 to about 1% by 2018. By 2022 about 1.35% of the adult population were vegan – more than 700,000 people. While vegans are found among all population groups, those under 35, female, with no children in their household, neither married nor in a civil partnership, not Christian, educated to degree level, or with an adverse reaction to milk are all more likely to be vegan. © Stephen Walsh, March 2023

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Classifieds

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Sanctuaries

THE DAY OF A SANCTUARY WORKER

Andy with Bob the sheep

Hi! I’m Andy, one of the Animal Care Assistants here at Goodheart Farm Animal Sanctuary in Worcestershire. The dedicated Animal Care Team are at the centre of everything we do at the sanctuary and with over 300 rescued animals to care for, our day is certainly a busy one! I start the morning with a quick briefing to run through the day’s jobs and discuss any animals which may need extra care, such as new arrivals or those undergoing treatment.

Breakfast time Tasks vary with the seasons: in winter, I’m busy topping up the hay and straw barns, while in summer I’ll create mud wallows for our pigs. However, each day starts the same: with the morning feed round. Always ready to lend a hand is our cheeky sheep Mickey, who was rescued as a tiny lamb. While the animals enjoy breakfast, I take the opportunity to check everyone over. The team know each animal by name and personality, so we can quickly spot if someone is not their usual self. We are home to farmed animals of all sizes, from tiny bantam hens to large bovines, but we take great care to make sure nobody is missed.

who are fed twice a day. As our site is so large (92 acres to be exact), I can cover up to 20,000 steps in a day, so by 1pm I’m ready for a sit down and a well-earned lunch!

Extra care After a second feed round and health check, I turn my attention to those animals needing extra care. Each of our elderly or unwell animals has a specific care plan, which is unique to them. One job for today is fitting a new sling for our hen Lulu, which helps to prevent bouts of the

Alena

It’s then mucking-out time, which includes our spacious new Pig Barn and Goodheart Home for Rescued Hens, as well as poo-picking in the horse and goat fields. After that, I top up the straw bedding. Some animals have come from sad situations of cruelty and neglect, so to watch them leap around and burrow in the fresh straw is very rewarding. Around this time, our daily delivery of fruit and veg arrives, kindly donated by a local greengrocer, and I’ll get to work preparing the afternoon feed for animals such as our pigs,

with Parsley the hen

Cleaning out

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Sanctuaries

infection “sour crop”. After being unable to find a pre-made sling, the team designed and made a custom one for Lulu to wear, so she’s happy and comfortable. After that, I help bring our sheep and goats in for a pedicure session. They happily munch on hay while having their feet checked and hooves trimmed.

Enrichment We believe an animal’s mental wellbeing is as important as their physical health, so I make time each day to deliver our programme of enrichment, which ranges from giving out puzzle balls and slow feeders for our grazing animals,

or installing swings, mirrors and perches for our birds, right through to playing music for our sheep. It's this dedicated care that’s earned us the 2022 Award for Outstanding Farmed Animal Sanctuary by the Global Federation of Animal Sanctuaries. I finish my day with some final checks before heading home, ready to do it all again tomorrow! Visit goodheartanimalsanctuaries.com to learn more, and follow Goodheart on Facebook and Instagram @goodheartanimalsanctuaries or Twitter @GHASanctuaries

OUR LATEST PROJECT: THE GOAT VILLAGE Following the successful completion of our Pig Barn and Woodland and our Goodheart Home for Rescued Hens, we’re looking ahead to our next habitat development project here at the sanctuary: a dedicated area for our rescued goats. The ‘Goat Village’ as it has become known, will include a spacious shelter and useful hard-standing area for winter, all set within a large field paddock. It’s well known that goats love climbing, so the focus of the area will be a large climbing frame or tower structure where our goats can play safely to their hearts’ content. There will also be fun enrichment items such as platformed walkways and scratching posts, and the whole area will be safely fenced, allowing visitors to observe our goat gang enjoying life at the sanctuary. We’ll be releasing more information on the project this year, so keep an eye on our website.

P er

cy e

njoyin

g a cooling bath

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Events

EVENTS Tyneside Vegan and Music Festival Saturday 13 May (11am–3pm) Students’ Union, 2 Sandyford Road, Northumbria University, Newcastle, NE1 8SB facebook.com/events/600718058278109

Stroud Summer Vegan Market Sunday 21 May (10am–3pm) Cornhill Market, Union St, Stroud, GL5 2JT veganfairs.co.uk/upcoming-events

Newbury Vegan Market Sunday 21 May (10am–3pm) 17 Market Place, Newbury, RG14 5AA facebook.com/events/1297611581036241

Morecambe Vegan Fair Sunday 4 June (10am–4pm) The Platform, Old Station Buildings, Marine Road West, Morecambe, LA4 4DB facebook.com/events/503515688488531

Cirencester Vegan Market Sunday 11 June (10am–3pm) Market Place, Cirencester, GL7 2NW facebook.com/events/1365481180950803

Salisbury Vegan Market Sunday 2 July (10:30am–4pm) Market Place, Salisbury, SP1 1JH facebook.com/events/585476470002889

Cheltenham Vegan Market Sunday 9 July (10am–3pm) Promenade, Cheltenham, GL50 1LE veganfairs.co.uk/upcoming-events/cheltenhamvegan-market-jul-2023

Cumbria Vegan Market Saturday 22 July (10am–4pm) Penrith Rugby Club, Winters Park, Penrith CA11 8RQ facebook.com/events/432816365676386

Taunton Vegan Market Sunday 23 July (10am–3pm) Goodland gardens, The Bridge, Taunton, TA1 1UQ facebook.com/events/1224297181822705

LABL Vegan Fair Liverpool Saturday 5 August (11am–5pm) The Old Police Station, 80 Lark Lane, Liverpool L17 8UU labl.org.uk

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Volunteers

VOLUNTEER HUB

In 2022 we worked with 49 volunteers in our internal network (volunteers who work directly with staff), compared to 28 in 2021. This demonstrates a 75% increase! These volunteers completed 352 research and proofreading tasks, a 61% increase from 2021. In total they gave 737 hours of their time.

Tasks completed

Hours given

352

737

research and proofreaing tasks

Volunteers who worked directly with staff

2021

2022

Archiving volunteer recruitment Thank you to our wonderful archiving volunteer Nathan who recently left us to move into a full-time paid role. Nathan has some useful advice for his replacement, “The archive role is primarily cataloguing items that are in the archive and providing condition descriptions, as it is in an early stage. I really enjoyed seeing the variety of items in there, from books, assorted marketing materials, a time capsule and personal letters. It was really useful to see whether I'd enjoy archiving as a career route and to gain practical experience in a similar role. It does take someone who doesn't mind going through hundreds of random bits of paper and taking notes on them, but it's really enjoyable if you are the right type of person!” If you think this role sounds like a good fit for you, please apply through our website. It’s suitable for someone who can come into our Birmingham office on a regular basis. You will be greeted by friendly faces and have access to ongoing support.

Volunteer blogs Previous volunteer of the season, and long-time website volunteer Lee, has recently begun writing blogs for us on subjects that are popular amongst our viewers. Using his excellent copywriting skills, Lee has been carrying out some fantastic research to create engaging posts to keep our audiences informed. Before Christmas, Lee worked on a blog about festive vegan desserts and more recently, he has written an updated blog on aquafaba after we discovered aquafaba is our most viewed blog to date. Check out these blogs on our website!

Issue 2 2023 The Vegan | 39

Volunteers

VOLUNTEER OF THE SEASON Meet Liv Ruffle, one of our fantastic research volunteers.

You’ve been volunteering with The Vegan Society for almost two years. Can you tell us about your role? As a research volunteer, my role primarily involves supporting campaigns for The Vegan Society. I provide insight into market trends and perspectives, academic research, strategies, policies, media and news articles and so on. The projects vary from task to task, sometimes reviewing climate change targets or reviewing food packaging and branding on vegan food. One of my favourite pieces of research compared the nutritional value of plant milks. These findings have contributed to the Play Fair with Plant Milk campaign, which aims to broaden the scope of public health initiatives in schools to include fortified plant milk alongside dairy.

As well as volunteering you’re also working in a professional capacity for a cause you believe in, could you tell us more about that? I currently work in the sustainability sector, supporting a lowcarbon grant programme for small businesses. In the future I would like to support ethical consumption and sustainable supply chains – in particular, targeting fast fashion and modern slavery. I am also interested in continuing my studies and possibly researching a PhD in ethical supply chains.

What led you to volunteering? As I was finishing my Masters, I came across the opportunity to support The Vegan Society as a remote research volunteer. At the time, I was finishing my MSc thesis, exploring the health-economic benefits of proposing a low-fat, wholefood plant-based diet as a preventive measure for cardiovascular disease. I fell into a rabbit hole – there are so many stones 40 | The Vegan Issue 2 2023

unturned in plant-based research. For me, researching has always been the most enjoyable part of a project – discovering new information, then piecing it together like a puzzle to find interesting trends or relationships in the findings. I enjoy challenging myself and improving my personal development. I wanted to ensure I kept key skills refreshed and my mind active. The role is also ad-hoc, so it’s very flexible around full-time work and personal commitments, making it easier to juggle. I have continued to volunteer because The Vegan Society is an amazing community to be part of – I am very proud to be one of the volunteers supporting the charity. It is rewarding to work with such a great charity and know that my research is contributing to a good cause. I care about animal rights and educating others on food transparency.

What do you do outside of work and volunteering? In my free time, I love being outdoors as much as possible; walking and cycling, meeting friends and family. I moved to Surrey a few months ago, so I’ve been trying to make the most of the beautiful Surrey hills when possible. One of my other hobbies is cooking and baking – I like experimenting with new recipes and trying new types of food, although I mostly enjoy the taste-testing part! Outside of work I also run two small online shops; I handpick second-hand and vintage clothing to give it more life, and ensure every step of the process is as green as possible, using compostable and recyclable packaging. I’m passionate about reducing the impact of the fashion industry; running these online shops through apps like Depop makes it easier for buyers to find retro pieces of clothing that they might not have considered before.

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