JUSTICE FOR ANIMALS, PEOPLE & THE PLANET FREE #6 JULY 2023
FORÇA
DEFYING
Vegan Festival in Ukraine
AKASHINGA
Vegan Tattoos
Animal Rising Unity in Motion Animal Think Tank
Lizard Beauty
Welcome to Issue 6 of Força Vegan magazine, over a year on from our last publication.
In that time a lot has changed in the vegan movement and one common theme to have arisen multiple times over is that of unity, and working together. Never before has there been such a depth of collaboration between the groups and there’s a real drive to see that increase on multiple levels. This issue reflects some of that growth, including an indepth look at narrative change from Animal Think Tank, alongside reports from Plant Based Treaty, Viva!, Animal Justice Project, Animal Rising and Animal Aid with some truly spectacular campaigns in 2023.
Before that we enter into the world of vegan tattoos alongside the inside story on Lizard Beauty and vegan eyelashes, plus the spectacular work of artist Phillip McCulloch Downs. We go back in time to honour the work of vegan pioneer Arthur Ling, explore the recent podcasts from Think Like a Vegan, pay a visit to Morocco and Ghana and we investigate the level of cross contamination in the production of vegan chocolate.
Then it’s time to relive some of the last 20 years of VegfestUK events as we look forward to our next 3 events this autumn - all that after taking a trip to a Ukrainian Vegan Festival in Kiev. Benny Malone explores the theme of vegan values and I wrap up this issue with a brief look at Unity in Motion, reflecting on the current trend for collaboration.
To start, what could be better than the uplifting story of the all-women vegan anti-poaching group, Akashinga. Enjoy. ISSN 2634-9566
Published by VegfestUK © www.vegfest.co.uk
Enquiries: info@vegfest.co.uk
The views expressed in Força Vegan Online Magazine do not necessarily reflect the views of the Editor nor VegfestUK Ltd, and neither the Editor, Design team or VegfestUK Ltd accept any liability for any matter in the magazine, nor can be held responsible for any actions taken as a result of the content of this magazine. Advertisements and paid promotional copy are accepted without implying endorsement by the editor or publishers. Paid promotional copy is marked ‘Promotion’ on the appropriate pages.
A report on a vegan weekend in Ukraine, a feelgood vegan event despite the ongoing conflict.
Veteran Força Vegan contributor Tom Harris tells us of his job as a tattoo artist, and what to look out for.
A must read - in this interview Zii Lizard tells us more about her story and how she ended up founding the new brand Lizard Beauty, making vegan eyelashes and makeup.
Simohamed
outlines his new 10-week outreach campaign from Fez in Morocco.
Tivai of VVESOG tells us of a new type of vegan event coming to Accra, Ghana.
Bouhakkoui
THE PODCAST
96 HISTORY #6: ARTHUR LING
70
THINK LIKE A VEGAN PODCAST
76
ARE THERE INSECTS IN YOUR CHOCLATE?
Jordi Casamitjana, the author of Ethical Vegan, investigates the apparent levels of cockroaches in the production of chocolate.
102 VEGFESTUK 20 YEARS OF VEGAN EVENTS
118 VEGAN VALUES
Benny Malone delves deeper into what it means to be vegan.
In the heart of Africa, where the delicate balance between wildlife and poaching threatens to unravel, a remarkable force stands tall to protect the magnificent creatures that roam the continent’s landscape. The Akashinga AntiPoaching Unit, born out of determination and a deep love for nature, has emerged as a beacon of hope in the war against wildlife crime. Comprising brave and resilient women, Akashinga showcases a revolutionary approach that not only safeguards wildlife but also empowers local communities.
Akashinga, meaning “The Brave Ones” in the Shona language, is the name of the all-women, plant-based antipoaching group founded in 2017 by Damien Mander, a former Australian special forces operative turned
vast areas of wilderness, whilst seeking to empower the local communities in the process. Recognizing the destructive forces of poaching and the untapped potential of empowering local communities, Mander’s primary objective was to provide alternative livelihoods for marginalized women while creating a formidable force to counter poaching activities.
3 years ago National Geographic made a short film, bringing much needed attention to the rangers situated just outside of Harare, Zimbabwe’s capital city, in the Lower Zambezi Valley. James Cameron - a familiar name to many - was the Executive Producer, and this film aimed to raise the profile worldwide, as the IAPF seeks donations to fund it’s expansion efforts. The reserve under Akashinga protection here
“‘When you become Akashinga, I’m going to burn your house...I’m going to destroy your family’”
The patrols are essential to the protection of the wilderness, particularly when you consider that Mana Pools National Park alone has reportedly lost 8000 elephants in the past 15 years to poachers. The bigger picture - 20,000 elephants are killed each year in the name of the ivory trade, edging this peaceful and magestic creature ever closer to extinction.
Many of Akashinga are from abusive households, and each has a rich story that has ultimately led them to become rangers. By providing training, education, and employment
opportunities, the unit challenges traditional gender roles and enhances gender equality within communities. Women are recruited primarily from areas affected by poaching, offering them an alternative path away from poverty and exploitation. Akashinga invests in their personal and professional development, equipping them with skills such as tracking, intelligence gathering, wildlife monitoring, and conflict resolution.
In the short National Geographic documentary, one woman stands and explains to the others,
“I was married to a man… who used to hit and abuse me… leaving me with scars. After all that had come before, I was not going to let this opportunity pass. That is why you see me working with all my strength… and with all my heart… so that I may prosper at the end.” Another tells her story“My husband was killed for being a poacher” she explains, “I am here today to support my child… to support myself… but also to prevent poaching in our community.”
The introductory training is a grueling 72 hour period of intense militarystyle training, designed to test the physical and mental endurance of the candidates in the searing heat. But this isn’t where the struggle ends for Akashinga. This is hard work, fraught with danger, with Akashinga Rangers having been killed in the line of duty by poachers. In a segment for 60 minutes, an Australian news reporter asked Damien “How much have these women exceeded your expectations?” Damien’s response is telling. “We did a selection out here for 189 men about 6 years ago, and at the end of Day 1 I had 3 men left. I did a selection for 37 women here, and at the end of Day 3 only 3 had pulled off. We thought we were putting them through hell, but they’d already been through it.”
Others speak of the abuse by the hands of their husbands, and of being the victims of rape. Even the threats leveled at the women on their way to their first day of training paint a dark and sadly all too familiar picture of the expectations and derision of women in many parts of the world. One trainee ranger explains on camera that she was told “When you become Akashinga, I’m going to burn your house, I’m going to rape you. I’m going to destroy your family”.
Damien goes on to say “Those women were ridiculed on their way to work.. on their way to selection on their first day. They were told piss off back home, go back to their house, go back to the fields, so those men ridiculed them on day 1. Okay, so that was 14 months ago, all the men in the community may not like it now but they respect it, 72 arrests later, they’ve taken down some syndicates from these areas, they’ve taken down hardened, armed poachers. And so the men, they respect it”. He continues, “Those women, with the arrests that they’ve made,
“We thought we were putting them through hell, but they’d already been through it.”
have been able to break up those syndicates and drive a downturn in elephant poaching across this entire landscape.” Adding finally, “These women. They’re the leaders. I’m expendable. They’re the ones taking this program forward.”
Overall the impact of this program to date is astounding. Where the IAPF operates, poaching has been eliminated by over 80%. Meanwhile the goal is still ever clear - the IAPF also states that in seven years elephant populations have plummeted by 30% across the continent, largely due to poaching. The battle isn’t over.
It’s important to repeat that Akashinga’s antipoaching operations are rooted in a multifaceted strategy that prioritizes community involvement, intelligence-led operations, and non-violence. The unit works closely with local communities, forging strong relationships and enlisting their support as custodians of wildlife. Through community engagement initiatives, such as education programs and sustainable livelihood training, Akashinga ensures that the local population sees the value in protecting wildlife. Gathering intelligence, utilizing modern technology and collaboration with
law enforcement agencies, enables the unit to proactively identify and disrupt poaching networks. Importantly, Akashinga embraces non-violent approaches, focusing on de-escalation and rehabilitation rather than confrontation.
The impact of Akashinga’s efforts has been nothing short of remarkable. Since its inception, the unit has made substantial contributions to wildlife conservation in Zimbabwe and beyond. By combating poaching and reducing the illegal wildlife trade, Akashinga has significantly curtailed the loss of iconic species like elephants
and rhinoceroses. Their presence acts as a deterrent to poachers, while their dedication to preserving wildlife has inspired neighboring communities to adopt more sustainable practices. Additionally, Akashinga’s social impact extends beyond conservation. The unit’s empowerment of women has resulted in increased gender equality, improved livelihoods, and enhanced community resilience.
The Akashinga AntiPoaching Unit is a testament to the transformative power of community engagement and women’s empowerment in the realm of conservation. By
harnessing the strength and compassion of marginalized women, Akashinga has established a formidable force against poaching while fostering sustainable development within local communities. Through their unique approach, the Brave Ones are rewriting the narrative of wildlife protection, proving that the fight against poaching is not just about guns and patrols, but about embracing compassion, community involvement, and innovative solutions.
The legacy of Akashinga will continue to inspire future generations not just throughout the continent, but around the globe.
To find out more about Akashinga, check out the IAPF website which includes the National Geographic film, and check out the next piece on Dr Trouble Sauce & Clean & Natural, who are striving to raise money for this remarkable program.
“the IAPF also states that in seven years elephant populations have plummeted by 30% across the continent, largely due to poaching. The battle isn’t over.”
Dr Trouble, an artisan sauce producer, is set to launch limited edition bottles of its African Lemon Chilli and Oak Smoked Chilli sauces in collaboration with the International Anti-Poaching Foundation (IAPF). This partnership aims to support IAPF’s crucial anti-poaching and conservation initiatives across Southern Africa, where Dr Trouble is based.
With Africa’s key species, such as elephants, facing the threat of extinction, the IAPF’s all-female anti-poaching unit called Akashinga (The Brave Ones) is playing a vital role in protecting wildlife and empowering communities. This team of female rangers, who have often been marginalized or subjected to abuse, is revolutionizing
conservation efforts and transforming their own lives. Amidst the ongoing global Covid-19 pandemic and dwindling resources, wildlife has become increasingly vulnerable to poachers, making Akashinga’s work more important than ever. By collaborating with Dr Trouble on limited edition sauce bottles, the IAPF aims to raise funds to expand the highly effective Akashinga model across Africa.
Dr Trouble sauces are meticulously handmade in small batches, fermented for 100 days in glass flagons on an isolated farm in Northern Zimbabwe. The sauces use locally sourced ingredients obtained from rural villagers. The recipes, including the Oak Smoked Chilli and African Lemon Chilli, have
been passed down in the cofounder’s family for 125 years.
Rob Fletcher, co-founder of Dr Trouble, emphasizes the company’s commitment to giving back to communities and protecting Africa’s unique natural heritage. Inspired by the work of IAPF’s founder, Damien Mander, and his team, Dr Trouble conducts its own anti-poaching patrols and educates the local population about the importance of wildlife conservation.
As consumers increasingly prioritize environmental protection and the preservation of ecosystems and animals, Dr Trouble hopes that this partnership will enable them to contribute to the cause. They encourage their loyal customers to purchase these limited edition
“By collaborating with Dr Trouble on limited edition sauce bottles, the IAPF aims to raise funds to expand the highly effective Akashinga model across Africa.”
bottles and learn more about the remarkable work carried out by the IAPF.
Clean & Natural’s collaboration with Dr. Troubles Sauces to sell chili sauces, including the special edition package, is an excellent way to support a worthy cause. The fact that the special edition package directly supports the IAPF (International Anti-Poaching Foundation) makes it even more meaningful.
The IAPF is a non-profit organization dedicated to protecting and preserving wildlife, particularly in areas affected by poaching. By supporting the IAPF through the sale of the special edition package, Clean & Natural and Dr. Trouble Sauces are contributing to the conservation efforts and helping to combat poaching.
It’s encouraging to see businesses and organizations come together to make a positive impact on the environment and protect endangered species. Initiatives like this not only raise awareness about conservation issues but also provide tangible support to organizations on the ground working to make a difference.
By purchasing the special edition package and supporting Clean & Natural and Dr. Troubles Sauces, you are directly contributing to the conservation efforts of the IAPF. It’s a fantastic way to enjoy delicious chili sauces while also making a meaningful difference in the world.
“By supporting the IAPF through the sale of the special edition package, Clean & Natural and Dr. Trouble Sauces are contributing to the conservation efforts and helping to combat poaching.”
Of all the vegan events that have taken place this year, one of the most remarkable has surely been the Vegan Weekend festival held in Ukraine on April 22. Amongst the attractions was a food court with four vegan caterers, a coffee bar and 13 stalls selling vegan food, clothing, desserts, and gifts.
In spite of the horror of war, 650 visitors attended - well in excess of the 500 anticipated.
The event also featured music and a well-known comedian.
The priority though was to raise funds to provide food parcels and clothing for vegan women serving in the military, with the remainder helping to fund food for refugees.
The festival was partsponsored by UK humanitarian charity Vegan Compassion Group (VCG), which has been donating funds to feed refugees in Lviv,
Kherson and Kolky since last autumn. More recent efforts have been centred upon Dnipro, where many of those displaced from the destroyed city of Bakhmut have fled.
The VCG agreed to sponsor Vegan Weekend when it became clear that to do so would almost certainly increase the amount of its original donation. In the end, the fund raising element far exceeded expectations, with the event collecting four times as much as it cost to organise.
A further bonus was that a survey conducted of festival visitors showed that roughly 32% were nonvegans: 43% of that group
stated that the festival had made them think about switching to veganism.
VCG founder Mark Gold was delighted with the outcome.
‘As well as increasing the food provisions we could otherwise have supplied for those in need, the festival has spread the vegan message and brought a little joy to war torn Ukraine. It feels like a near- perfect result’
A second Vegan Weekend festival is to take place in Kyiv on July 8th. This time the Vegan
Compassion Group is to be the sole sponsor – a big undertaking for a small charity but one it wants to take on, both to support of the inspiring efforts of the Ukrainian vegan community and to extend its commitment to feeding those displaced by Putin’s war. The hope is that at least twice as much as the organising costs will be collected on the day, with all profits providing food for refugees and for vegans defending their country in the Ukrainian military.
If you can help with a donation – however small – please go to our special fundraising page.
“In the end, the fund raising element far exceeded expectations, with the event collecting four times as much as it cost to organise.”
Philip is a very talented and driven vegan artivist, his work easily recognisable for it’s detail and poignancy. Certainly in the UK you may well have seen or spoken to Philip at vegan events, as he is a regular fixture at Art of Compassion Project exhibitions. We caught up with Philip to find try to find out the extent of his artistry, and how that connects with the vegan movement.
So what were your creative beginnings? Where did it all start?
A: I’ve been drawing, painting and writing since I was a toddler, and because I was always encouraged by my parents, I just never ever stopped. It’s been a very linear (and lucky) path, through school, 6th form college, Foundation course, Polytechnic, and then a job in a graphic design company, an animal rights charity, and finally the scary, but inevitable, decision to leave all bosses behind and be a truly independent artist. When I summarise it like that, it all sounds a bit too easy!
came together and (literally overnight) I became an animal rights artist.
I learnt recently that you’re not just a talented artist, but an author too. Can you tell us about that? What else have you put your hand to?
of which are lavishly illustrated. Although these have sold and been enjoyed and praised, I have never once tried to be commercial, and have expressed myself with absolute honesty. It’s an amazingly liberating experience.
But this journey lasted almost five decades and at no point did it all really come into focus until late 2014 when my vegan ethics, my art skills and my animal rights job all
A: I began writing stories as a form of therapy. After a family bereavement, I simply had to let out all the thoughts in my head, and it was so calming and cathartic that, when I became vegan and fully realised how the world at large was largely unbearable in its casual cruelty and ignorance, I returned to my writing and challenged myself to create a novel. A decade later I have a book of poetry and about ten story books published, a couple
Have you always included a sense of activism in your work? Do you consider it activism?
A: Yes, I think that art is a very powerful form of activism, transcending both language and cultural differences. The best art hits you in the heart and stays with you – a personal connection between the artist and the viewer, without filters. Information comes later, but conveying emotion is the primary power of art. You can’t
‘unsee’ and you can’t ‘unfeel’ once the image has had its effect.
My work prior to 2014 was very personal and self-reflective, dealing with issues in my daily life, but after I painted the portrait of Jo-Anne McArthur (the animal rights photographer) and it was seen by thousands on social media, I decided to add my voice to the AR cause via my artwork from that moment onwards. It was nerve-wracking to leave my introverted comfort zone and be seen and judged like this, but I felt compelled to try.
What would you say your biggest influences are?
A: In terms of animal rights art, Sue Coe is a true original. Her courage,
unflinching honesty and fury have been burning away in me since I was 21. Generally, I have a very eclectic spectrum of influences, but the overriding theme is that I love anything that pushes the boundaries, that is experimental, surprising or even uncomfortable. It really shakes my imagination up to experience this, and gives me space to approach my own creativity with an open minded attitude.
How did your connection with the Art of Compassion Project come about?
A: In 2015, whilst my first few AR paintings were doing the rounds on social media, the founder of the AOCP, Leigh Sanders, contacted me to ask if I’d
like to join, and I believe I was one of the very first members. It was such a thrill to get recognition like this! It really bolstered my resolve to continue, and when I left my job 2 years later, the AOCP provided me with a ready-made family of like-minded artists to support me in my first months alone – and THEN I suddenly found myself helping to curate the first ever AOCP exhibition at the London Vegfest in Olympia in 2017! I haven’t looked back since.
The art of Compassion Project is a group of vegan artists from all over the world, who contribute art towards various causes. 100% of the proceeds go to vegan and animal rights based charities and organisations. The group regularly run exhibitions at VegfestUK events, and raised money for us in 2022 with the Oracle Deck, still available at www.aocoracle.com.
They’re currently planning a second coffee table book after the very successful first one, which will be ready for 2024.
It seems like a long time ago now, but how did you keep yourself busy during lockdown?
A: Well, after initially losing my mojo and feeling very lost, I forced myself to embark on two major projects. The first was to create AGITATE ART as a joint venture with my great friend, the artist Helen Barker, and begin and online gallery of short videos addressing many different forms of injustice.
The second project was for me to publish a book of portraits and quotes, gathering together activists from all over the world. It took 18 months, and was the greatest artistic challenge I’ve had so far. I had a fantastic response from almost all the contacts I’d made over the previous five years, and the resulting book ‘ACTIVISTS – The Art of Empathy’ (available on Amazon) I believe is a unique record of people I regard as truly brave and selfless.
“the resulting book ‘ACTIVISTS - The Art of Empathy’ I believe is a unique record of people I regard as truly brave and selfless.”
Your art is so intricate. How long does it take you to finish a piece on average, would you say? How much work are we looking at here?
A: I mainly work on A4 size canvas boards, and once the design is traced out, on average it takes a week to paint, starting with painting the background first and then working my way through to the foreground. But the creative process before this stage can take anything from a day to a week – sketching out the very rough idea, researching a large selection of images to use, then printing them up and doing hours of physical cutting and pasting until they all slot together like a jigsaw puzzle. This is the effort that the viewer isn’t aware of!
Is there a particular project or concept in mind that you’d love to do one day? You’ve mastered paint / pencil and paper, you’ve written books. Perhaps film?
A: Well, I’ve dabbled in film making for quite some years and have a YouTube channel full of Animal Rights Art videos, as well as my general art, my everyday life and even some completely unnecessary music videos! In recent years I’ve indulged in an art style that emulates stained glass, so it would great to actually have my art produced as a real window. Though I’m not a religious
person, spiritual themes (I see nature as spiritual) are prevalent in my more upbeat work.
Do you think of an idea and then just, make it happen, then move onto the next piece? Or do you usually have a larger concept or series in mind?
A: I prefer to work with larger concepts, such as triptychs, as you can say so much more when you have a broader canvas. This approach began when I was at Polytechnic and the tutors asked for one self portrait, and I ended up painting thirty!
Is there anything you’re working on that our readers should be aware of this year?
A: I’m currently building a book of all my animal rights artwork as a companion piece to my ACTIVISTS book, but as far as new work goes, I’m very pleased to say that I’m looking for new approaches to the AR message, which is both exciting and frustrating! I don’t want to repeat myself, and this is such a difficult subject to address successfully that I’m perfectly prepared to wait until the idea is exactly right.
Thanks Philip! Your work is greatly inspiring and we’re eager to see what you create next.
Check out Philip’s work at philipdownsart.co.uk.
“I’m currently building a book of all my animal rights artwork as a companion piece to my ACTIVISTS book, but as far as new work goes, I’m very pleased to say that I’m looking for new approaches to the AR message, which is both exciting and frustrating!”
Tivai, founder of the Vibrant Vegan Society of Ghana, shares plans to unveil a new type of vegan event starting in Ghana, soon to expand into other parts of the African continent.
Undoubtedly, Africa has become a hot spot for veganism in recent times with lots of activities, events, projects & new organizations springing up to assist in the advocacy of the vegan lifestyle & plant based diets across the continent.
A newly formed organization, known as the African Vegan Union is yet to be launched & their core objectives are to bring all vegan & activists within the Continent under one umbrella, assist with & provide educational resources & advocacy materials to organizations, organize events periodically & ensure the vegan
philosophy is advocated in its proper context.
In Ghana, the Vibrant Vegan Society of Ghana, led by Tivai & his team, are championing the vegan agenda with a series of events that has piqued the interest of environmental organizations, schools, cultural & traditional groups, diasporans and other international bodies over the last 10 years; thus seeing a good number of non-vegans transitioning to a vegan lifestyle.
The inaccessibility of vegan products is one of the major challenges non-vegans who are in the transitioning process face, thus making it difficult for them to cope
A few of the projects undertaken by the Vibrant Vegan Society of Ghana is as follows:
African Vegan Story (Documentary of Veganism/Vegans in Ghana)
Vegan film screening
Vegan vibes 2021
Vegan Wellness
Vegan Love
March for Veganism
(Environmental workshop on Plantbased organic farming)
VVESOG mini-expo 2021
Save Atewa Forest Now!
Worldwide Vegan Chalking Night 2021
World Water Day
Vegan School Clubs
Earthday 2021
International Day of forests
Demystifying Veganism & Animal Rights
Plant Based Treaty
Vegan ON!
with the lifestyle & at times revert to their former way of life - the non-vegan one. Furthermore, after several discussions with vegan & plant based producers, it was clear that their businesses continue to suffer many challenges & low patronage as a result of that invisibility to the general public. Consequently, most of these producers have incurred so many loses & decided to limit production or close down their businesses entirely. These aforementioned challenges led to the conception of our new project called the Plant Based Vegan Market.
Plant Based Vegan Market (aka Vibrant Vegan Market) is a quarterly outdoor event where plant based & vegan producers & vendors will be brought together to exhibit their items/ products to the general public. Entry is free & there’ll be no charge or fee for vending. The plant based vegan market is a long awaited project which is set to kick start in Accra and gradually move to other urban and rural areas.
Ghana has been waiting, the world has been waiting and we are stoked to announce the grand introduction which will definitely impact not only citizens but diasporans and interested persons who are looking to transition to a vegan lifestyle and persons who have had difficulties accessing plant based or vegan stuffs in the past.
“Entry is free & there’ll be no charge or fee for vending. The plant based vegan market is a long awaited project which is set to kick start in Accra and gradually move to other urban and rural areas.”
This has been a challenge but with effort over the years, it’s finally here. Hurray!!
The objectives of the Plant Based Vegan Market are 1. To make vegan/plant based products easily accessible & visible to the general public, for non-vegans who would like to transition & vegans who want a one-stop shop for their products. 2. To encourage, motivate & assist non-vegans transition smoothly to a Vegan diet & lifestyle by partaking in a cooking demo; & 3. to keep plant based and Vegan businesses thriving, as most of them face continuing challenges & insolvency and are on the verge of closing down their businesses.
Activities will include the afore-mentioned exhibition of assorted vegan/plant based products including food stuffs, meals, fashion, artworks, publications & more. There will also be a variety of vegan & healthrelated talks, a free food cooking demonstration, vegan arts and entertainment including music, spoken word & traditional games. Add to that free tree seedlings giveaways, Animal rights & climate education, a Kids corner, an Activism workshop, The Plant Based Treaty Education & other sideshows to boot.
We strongly believe that a consistent market will encourage more people to easily switch to a vegan or plant based lifestyle.
“Kindly
After publishing our book, Think Like a Vegan: What everyone can learn from vegan ethics, I wanted to continue the conversations started in the book. I had been mulling the idea of a podcast for a long time. My sign to get serious was seeing Jim Moore starting Bloody Vegans Productions. With a vegan host, vegan guests, vegan producer, Think Like a Vegan Podcast (“TLAV Podcast”) was born.
I didn’t want the format of TLAV Podcast to be the usual Q&A and endless banter. I thought about the bits I liked about my favourite podcasts. Those were when I got to hear from a guest with limited
interruption by the hosts. When I have guests, I get out of their way and let them tell us what their work is all about. Other times, I focus on a discrete topic or issue.
Whether a guest or me, each episode is a mini talk about one topic which might not be the focus of an everyday conversation. And all is premised on veganism being part of basic fairness. These short talks and guests inspire and educate, expanding the conversation around veganism.
I recorded Season One last year and Season Two has just begun. Both have been very satisfying to make and I learned so much.
In Season One, I talked about why veganism and activism are for everyone, issues surrounding using graphic images and talking about veganism with others. Jason Hannan spoke about the concept of Meatsplaning and the rhetoric of denial in animal agriculture. Geertrui Cazaux gave a passionate talk about why veganism isn’t ableist. Maneesha Deckha talked about animals in the law and her concept of beingness as a fairer basis for laws than anything we have now. Aysha Akhtar’s talk on alternatives to animal experimentation in medicine has become my go to recommendation to anyone asking about what about animal experiments. And Benny
“Whether a guest or me, each episode is a mini talk about one topic which might not be the focus of an everyday conversation. And all is premised on veganism being part of basic fairness.”
Malone talked about his favourite fallacies and how to spot and dismantle them. reproductive rights, and more.
Season One will also be forever memorable because Sherry Colb’s episode on reproductive rights and animal rights was one of her last appearances. Her commitment to advocacy even during late stage cancer will always be a guiding light for me.
In Season Two, I move from specific topics to systemic issues – more big picture stuff – and take a hard look at non-vegan Leftists. As we’ve talked about in our book, animals’ bodies are both a means of production and a saleable product. They’re bound up in this impossible situation from which escape is seldom possible. And this brutal and unjust exploitation doesn’t stop with them. It permeates every aspect of our existence to our and their detriment.
I also include music from Matthew Gersterberger, a vegan seismologist from New Zealand.
Where is the political solidarity from those who’ve thought and care about labour and social exploitation? Leigh Claire La Berge talks about her
forthcoming new book
Marx for Cats: A Radical Bestiary (Duke University Press), and makes the case for political solidarity across species.
Vegans should be Socialist
Troy Vettese and Drew Pendergrass are the authors of Half Earth Socialism:A Plan to Save the Future from Extinction, Climate Change and Pandemics (Verso). We talk about their book, the simulation game that goes with their book and why vegans should be socialists and socialists should be vegans. We also talk about Drew’s work at mapping methane and other emissions in real time and go really off piste by chatting about my rewilding project in Scotland.
Factionalism in the vegan movement
Infighting. It’s something people in the vegan verse complain about -- mostly on social media. What do we mean by infighting? Is it something unique to the vegan and animal rights space? Should we be concerned about it? Does it benefit one group over another? How should we engage with it if at all? And what might be some of its consequences, if any? If this is something you think about or have encountered, you’re not alone. Corey Lee Wrenn, has researched and written on factionalism and talks to us about it.
historical, and environmental influences on the large-scale shift towards intentionally reframing supply chains without animals.
Josh Milburn’s book, Just Fodder: The ethics of feeding animals (McGillQueen’s University Press), explores a variety of questions from “Who are we obliged to feed? Who are we permitted to feed? What are we allowed to feed animals? To What is the role of the state in feeding animals? And How might obligations concerning the feeding of animals differ from obligations concerning the feeding of humans and why? These
questions and this book really pushed me to consider things in ways I just wasn’t expecting.
Tim Reysoo develops the concept of human privilege by extending the notion of social privilege to make sense of the enormous power differential between humans and animals in society. He also develops the concept and social category of “species privilege” and “human innocence”.
Sara van Goozen and Josh Milburn are the first to include considering harm to animals in just war theory.
theory looks at whether a war is justified and if so, how that war should be conducted. They authored “Counting Animals in War: First Steps towards an Inclusive Just-War Theory” published in the journal Social Theory and Practice.
In this series, the big theme has been systems with special attention to economics and capitalism. Selling as many different products is one of the principal manifestations of capitalism. And in the context of vegan products - What’s it mean to have more vegan products available to buy? Do more vegan products mean fewer animals are being exploited for their bodies and secretions? Is veganism
about products? Is veganism winning? I share my thoughts about this and more in the last episode for this season.
It’ll be a challenging season. I’m here for it and I hope you are too.
By Emilia LeeseCheck out Think Like a Vegan Podcast & the book of the same name.
“Broadly speaking, just war theory looks at whether a war is justified and if so, how that war should be conducted. They authored “Counting Animals in War: First Steps towards an Inclusive Just-War Theory”
Ihardly eat chocolate these days. One of the effects of the pandemic on me has been that I have reduced considerably the percentage of processed food in my diet. And chocolate is, indeed, a very processed food — so much needs to be done to the cocoa bean to make it into a chocolate bar.
Because I do not eat much chocolate anymore, I did not mind this assignment. I was asked to write an article about whether chocolate is as vegan-friendly as most vegans assume. I thought
that, if I found out that it is not, I would not lose much. I already knew the Belgians were responsible for unveganising chocolate, as they were the first to add milk to it. But after vegan chocolatiers have removed the cow’s milk and replaced it with plantbased alternatives — or left it out altogether for dark chocolate — has chocolate become vegan-friendly again?
It will not be if it has any animal ingredient in it, but standard black vegan chocolate only has cacao
mass, cacao butter, lecithin, and sugar. Well, these are the modern ingredients of solid black chocolate since the Swiss combined them in 1875. The cocoa mass is made of fermented, roasted and ground cocoa beans, the cocoa butter is a fat extracted during cocoa bean processing, sugar may come from several plants, and lecithin (which was added to the mix many years later) is an emulsifier, often made from soya, that makes the ingredients blend together better. On the face of it, all these are plant-based.
Chocolate will not be vegan friendly if any animal product was used during the process (as many wines and beers are not vegan-friendly either if animal bones or fish has been used to clarify them), but there have not been any reports of standard chocolate makers using any animal product during the manufacture that does not show up in the end as an ingredient (although a question mark should be put in the case of sugar which could be refined with bone char).
Another reason for not being vegan-friendly could be that live animals were used in the initial process of collecting the ingredients, as is the case of monkeys in Thailand being used to collect coconuts or pigs being used in France to find truffles. Unless we are talking about vegan “milk” chocolate where cow’s milk has been replaced with
coconut milk from Thai farms that use monkeys, there are no reasons to believe that animals have been involved in the harvesting of cacao, soya or sugar cane.
Then we have the issue of cacao produced on farms that kill many animals using pesticides (which is an issue applicable to any produce). There is organic chocolate cultivated with minimum pesticides, though, so that one would be vegan-friendlier than the other chocolates (I don’t know if there is any cocoa plantation grown in a veganic way, but if there is, that would be the most vegan-friendly of all).
Then we have the issue of cocoa produced with the help of workers in slavery or slavery-like conditions, including child labour (a recent lawsuit against the major Swiss chocolate producer Nestlé has highlighted this issue). As veganism seeks to exclude all exploitation of all sentient beings, not only the exploitation of some species, any chocolate produced under such conditions would not be vegan-friendly (in May 2022, the Vegan Society of Canada has stated that
most cocoa, and therefore chocolate, even those without dairy, is not vegan certifiable for this social justice reason).
So, if we ignore the sugar (and some chocolates don’t have any), and avoid chocolate from companies that unfairly exploit people, is organic chocolate veganfriendly then?
It may be…unless you consider contamination.
If vegan chocolate is manufactured in factories where non-vegan chocolate is also made, would we find traces of milk in the vegan versions for having been cross-contaminated? We could, but I think if the factory takes this issue seriously and develops systems to prevent this to happen, this would be rare, especially in those vegan certified chocolate makers. There may be the odd sloppy bad apple here and there, but this would not be the norm and it would be something that could happen with other vegan products too. Nothing to become too worried about — unless you are very allergic to milk.
That is not the contamination I am thinking about, though, but contamination with insect remains. Wait a minute, am I talking about accidental contamination with insects that may occur in some places where chocolate is stored? No, it’s a little bit more than that. I am talking about the claim most
chocolate is contaminated with the remains of insects such as cockroaches, because of the method used to produce it. I am talking about much higher levels of contamination than other products. I am talking about the majority of chocolate, not the minority. If that is true, if all chocolate contains insects as an undeclared unwelcome “ingredient”, then the claim of not being suitable for vegans could have some legs — pun intended. Is this an urban myth? That is what I will be investigating in this article.
The first time I heard about chocolate not being veganfriendly was at least ten years ago when I learned that some vegans did not eat it. I asked one of them why, and I remember he used several reasons. I contacted him again to be sure I did not forget any. This is what he said:
“Firstly because the theobromine in chocolate is addictive (similar to caffeine). Secondly in the
manufacture of chocolate, they allow a certain percentage of insect parts. More recently I started eating some white chocolate which contains cocoa butter but no cocoa solids.”
I am an abstinent vegan who doesn’t drink alcohol, doesn’t smoke, or take recreational drugs, and these days I also try to avoid caffeine — so I moved from coffee to black tea, from black tea to green tea, and now from green tea to mint or camomile tea. Therefore, I totally get the
“if all chocolate contains insects as an undeclared unwelcome “ingredient”, then the claim of not being suitable for vegans could have some legs — pun intended.”
theobromine reason. I don’t want to be in a position of becoming so addicted to something that I would “suffer” when I cannot get it. But, to be honest, when I was first told about the insect contamination, I kind of dismissed it — and I have been dismissing it until I started researching for this article.
Then, I found several worrying articles. Firstly, one from NBC News from 2012 titled “Chocolate allergies linked to cockroach parts”. In it, it states “According to ABC News, the average chocolate bar contains eight insect parts. Anything less than 60 insect pieces per 100 grams of chocolate (two chocolate bars’ worth) is deemed safe for consumption by the Food and Drug Administration.” I then found the ABC News article titled “Bugging Out: Chocolate Allergy Linked to Roaches”, in which it says “Chocolate isn’t the only food product to blame for contamination, other foods like peanut butter, macaroni, fruit, cheese, popcorn, wheat and some cheese also contain this material.”
Many years later, we still see this type of story circulating. Published on 6th June 2022, the Green Queen website wrote an article titled “Your Chocolate Bar Probably Contains Cockroach Parts.” In it, it says “Bugs are constantly present during the food manufacturing process,
from crop production to transportation to storage. While you might think that regulators ensure that your end product is bug-free, that might not always be the case. Part of the reason is it’s nearly impossible to prevent exposure.
Bugs are abundant in our agricultural systems, and so regulations control only for excess. Under FDA guidelines, food manufacturers are legally allowed to produce food with traces of insects like cockroach parts, which are considered ‘natural contaminants’ and is considered safe for public consumption.”
So, the issue seems to be that insect contamination is everywhere (some reports have suggested an average person ingests nearly 140,000 pieces of insect matter each year), and the authorities allow certain amounts for foods.
But why do all these headlines focus on chocolate only? Is this issue somehow different in chocolate than in peanut butter, for instance? In the NBC News article, I also found this:
“According to Morton Teich, an allergist at Mount Sinai School of Medicine, contamination by cockroaches and their droppings is unavoidable, because it happens at cocoa beans’ source.” Perhaps the answer lies in how chocolate is created from the beans of the cacao tree.
How chocolate is made
I learnt lots about chocolate when I visited the ChocoStory Museum in Bruges many years ago. The history of it is fascinating, but also how it is made. From plants to mouth, chocolate is probably one of the most processed foods humans have ever made.
It all starts with the cacao tree (Theobroma cacao), a small evergreen tree of the family Malvacea. It can be found within 20° north and south of the Equator in the American, Asian, and African continents (although it is originally from the Americas, from Mexico to the Amazon basin, and it was domesticated by the
Olmec people, the earliest known major civilization in Mesoamerica, from 1500 BCE to 400 CE). Today, the majority of cocoa production takes place in Indonesia, Côte d’Ivoire and Ghana.
These trees produce oval fruits called pods, which contain 30–50 seeds. To make chocolate, these seeds, known as cacao beans, need to be extracted from these pods after they are ripe. They grow in five columns inside the pods surrounded by a white pulp or pith (called baba in Latin America).
The next step is to ferment the beans (yes, chocolate, like tempeh, sauerkraut, kimchi or Kombucha, is a fermented food). Each bean is cleaned by hand and some baba is left on to aid fermentation, which can take two forms: the “heap method” where beans
are heaped in piles on the ground (mostly in Africa), and cascading boxes (mostly in America). For two to nine days, the beans are left there to ferment, covered by banana leaves (and then they turn brown). Fermented beans are then placed either on wooden boards or bamboo mats from 7 to 14 days under the hot sun, continually raked and turned over for consistent drying. Once dry, the beans are packed into sacks and traded (exported to international markets or directly to the chocolate makers).
Cacao producers can then blend them with beans from other places to mix flavours (as whisky makers do by blending several malts), and after being cleaned, they can be roasted at low temperature (with the resulting chocolate often called raw chocolate) or a high temperature (and the resulting cacao is called cocoa). Shells are
separated from the nibs by a process called winnowing, and nibs are finely ground into cocoa mass. When this mass is pressed it produces cocoa powder and cocoa butter, which can be traded separately to chocolate makers. They can then mix them again and combine them with other products, such as sugar or lecithin. By separating the powder from the butter, the shelf life of the cocoa mass can be extended, so it facilitates trade. To the naked eye, cocoa powder is darker than cacao powder, but there is also a difference in taste.
Dark chocolate requires only cocoa powder, cocoa butter, and sugar (The Spaniards were the first to add this last ingredient after bringing cacao beans to Europe taken from the Aztecs they massacred).
Adding milk powder makes milk chocolate (and this step was added by the Belgians, today known for having a big chocolate industry). Naturally, plantbased milk can be used instead of cow’s milk, and sugar that has not been purified with bone char can be used, making the chocolate theoretically vegan from an ingredients point of view. White chocolate is made with cocoa butter, sugar, and milk powder (or vegan alternatives), but because
products, but I want to draw your attention to something: between the 2-9 days of fermentation, and the 7-14 days of drying under the sun, we are talking about the beans laying in the open between 9 and 23 days in great quantities. And in very hot and biologically diverse tropical countries. See what I am getting at?
According to the Smithsonian Institution’s Department of Entomology, there are about 30 million living species of insects in the world, and they probably have the largest biomass of terrestrial animals. At any time, it is estimated there are some 10 quintillion individual insects alive.
it contains no cocoa mass, some do not consider it true chocolate.
Finally, depending on the type of chocolate produced, chocolatiers continue processing the ingredients using different methods and procedures (conching, tempering, moulding, etc.), and adding other ingredients, such as soy lecithin, vanilla, etc.
A very long process indeed, both in steps and time. This may not be that different from other complex
However, tropical countries have many more insects than the rest of the world as insects have not managed to deal with lower temperatures very well. In fact, most of the world’s insect species are thought to live in these tropical regions. Just as well, as many plants depend on insects to reproduce there.
Eighty-seven of the world’s major crops are thought to be fully or partially dependent on insect pollinators, and most tend to be grown in the tropics. Cacao is one of them, as it is primarily pollinated by midges, which are tiny flies — tiny in size, not in numbers, as Scottish Highlanders can testify. But this also means that the
“Eighty-seven of the world’s major crops are thought to be fully or partially dependent on insect pollinators...[this means] the places where cacao beans are left fermenting and drying for up to 23 days are also crawling with many insects.”
places where cacao beans are left fermenting and drying for up to 23 days are also crawling with many insects. Having all the beans placed there in the open in these tropical locations will attract many insects, some trying to feed on them, others trying to feed on the first ones. Cockroaches, abundant in the tropics, could see these cacao bean heaps or boxes as very appetising “restaurants”, and as they are there for days without any pesticide to repel them, they will have plenty of time to eat, breed, and hide.
Perhaps when the beans are being dried, they become less appetising spots for the roaches, but other flying insects can get in as the beans are even more exposed to the environment. In the end, though, when the beans are roasted, all the insects will leave or die, and when the dried beans are pressed and converted into a mass, the insect remains will become unnoticeable (but this does not mean they are not there).
When the mass is separated into powder and butter, all the insect remains will end up in the powder side (which is not filtered in any way and contains all the nonfatty substances the bean has been accumulating during all its existence and history). And the roasting at high temperatures to produce cocoa could make the remains virtually undetectable.
Veronika Pfaeffle, an FDA spokesperson, told USA TODAY in 2021, “Through FDA’s extensive sampling of cocoa beans for insect infestation, we have not found this product to be particularly attractive to cockroaches… Cocoa beans do not represent a special problem in this regard other than that which would be associated with any food exposed to insanitary conditions.”
The newspaper concluded, “based on our research, we rate FALSE the claim that most chocolate allergies are caused by ground-up cockroach parts found in
chocolate. Several allergists told USA TODAY that most allergic reactions to chocolate products are caused by major allergens like milk, nuts and peanuts.” In the end, there may not be cockroaches in chocolate (and the allergic reactions to chocolate may have nothing to do with insects, but perhaps with the milk powder added), but because of the way cacao beans are processed, and where they are processed, I would find the claim that cocoa powder does not contain any insect remains unbelievable. It is clear to me that each gram of dark chocolate contains cacao powder produced with this method in an insect-rich country, so some insect remains are bound to get through (even if no longer detectable after roasting).
Is that a big deal, though? How much are we talking about? Even if the traces may be small enough to be considered safe by the authorities, are they small enough to be considered vegan-friendly? Well, I guess it depends on who
you ask. Not all vegans are equally fussy about these things. But some vegans’ opinions about this may be more relevant than others. I’m thinking about those vegan organisations whose job it is to determine if a product is vegan or not. I decided to ask them.
The Vegan Society not only created the word vegan, but they also have a certified vegan trademark, which you can find on several chocolates. I thought it would be important to ask them about this issue. I sent them the following question: “Can you please tell me what is the Vegan Society’s policy or opinion regarding cacao contamination with insect remains, and the possibility that this can make chocolate unsuitable for vegans.” On 8th June 2022, I got this reply:
“Thank you for getting in touch with us about this. We completely understand your perspective and the complexities involved
“Not all vegans are equally fussy about these things. But some vegans’ opinions about this may be more relevant than others...I decided to ask them.”
with food production, in this case the processing of cacao. In order to help you understand our stance I have provided the below of our definition of veganism: Veganism is a matter of conscience and it is up to the individual vegan to be well informed about vegan issues and to decide to what extent they are personally practicable and possible for them.
The definition of veganism should guide you to the standard that you should aim for, but every individual will be different. Whilst taking a medication that includes animal products is not strictly ‘vegan’, we encourage people to take their prescribed medication in such circumstances where no vegan alternative is possible.
Many of the things that we use have been tested on animals at some point. The harvesting of food causes the death of insects and small mammals. Walking down the road we may kill insects underfoot. On the other hand, there are things that most of us can do such as avoiding eating animal products, using toiletries and cosmetics tested on animals or containing animal products, wearing clothing, footwear and accessories that are made of animal products. The society, in its definition is encouraging vegans to follow the thought process that you have about what is practical and possible for them. Some vegans will be willing to do what is inconvenient to them in order to do what is practical and possible.
We have no current plans to revise our definition of veganism but if you are a member of The Vegan Society you could raise this issue at an AGM either as a question to the AGM or as a motion to the AGM. More information of how to do this can be found on the website in the members’ area. If you are not a member of the society, you can find information about joining here: https://www. vegansociety.com/getinvolved/membership . I hope you have found this useful. If you have any further queries on this or anything else, please do feel free to reach out and let us know.”
I wasn’t completely satisfied with this reply, so I responded with the following:
“Thanks for your reply, but I am afraid It does not answer my question. I asked the Vegan Society’s policy or opinion regarding cacao contamination with insect remains, and the possibility that this can make chocolate unsuitable for vegans. I am asking specifically about cacao and chocolate, and not anything else, and I am not asking about deaths of animals during harvesting,
which end up in the final products. I am aware that some vegans don’t eat chocolate precisely because of that, while they still eat any other vegan product that may have caused accidental animal deaths while harvesting.
So, I only ask about cacao in particular, for the particular way that it is processed AFTER harvesting. For instance, you may have
product that contains cacao where tests have been made that does not contain insect remains. Or you don’t certify chocolate from particular countries where it has been shown cacao is often contaminated with cockroaches for the way it is stored. Or that you don’t consider cacao suitable for vegans. Any specific policy (or opinion written in a blog or elsewhere) specific about cacao and chocolate.”
Thank you for your email, and apologies if there was any miscommunication over my understanding of your initial queries. We do trademark cacao products if they meet our trademark standards outlined in the email below.
We still live in a sadly non-vegan world and most farming processes do involve some form of harm to animals such as animal-products in fertilisers, insects and some birdlife harmed by harvesting and so on. It can sometimes be very difficult to know for certain exactly what harm is being done to animals during harvesting. Vegan farming is nowhere near the level it would need to be at to feed all the vegans in the world.
Because of all these reasons, we do not ask about the contamination of insect remains in cacao as part of The Vegan Trademark standards. We require all trademark holders to sign a cross contamination declaration to ensure that everything practical and possible is being done to reduce contamination of animal traces. We work to guidelines of 100ppm. Therefore, if there was concern that a product had contamination of an animal ingredient of over 100ppm we may revoke the Trademark.
I hope this answers your question, but I would be happy to discuss this further with you if you have any other queries. On a similar note, if you would like to be referred to our trademark team to carry on this conversation, I can absolutely let them know you would like to discuss this particular issue further.
I took up on their offer and requested to be referred to their trademark team, asking if they had rejected any chocolate for having found more than 100ppm insect traces in it. They replied the following:
“I can confirm that we have not rejected a cacao ingredient for there being a concern of the contamination of insects.”
As you can imagine, this did not reassure me enough, so I decided to ask others.
I contacted the Vegan Action/Vegan Awareness Foundation, which runs the “Certified Vegan” certification in the US and other countries. I wrote them the following:
“I am a freelance writer for vegan issues and I currently
writing an article about chocolate contamination. In particular, cacao contamination with insect remains because of the way it is produced. Is this an issue you have looked into? What criteria do you use to determine if vegan chocolate has too much of this type of contamination before giving it certification as vegan?”
They promptly sent me this reply:
“That is something we would not take into consideration for Vegan Certification. We base it exclusively on the list of ingredients and processing aids (if any).”
I had another one to ask. One with the reputation to run the most strict and
comprehensive vegan certification system there is. The most “belt and braces” certification of all. Carissa Kranz is an American lawyer (vegan from birth) who in 2017 created BeVeg, a Vegan certification company that is ISO accredited (International Organisation for Standardisation) and is recognised by the World Accreditation Forum for its internationally accredited vegan standard. A BeVeg certification goes beyond others because it does physical audits on sites (it’s not just paper-based) by accredited auditors and considers the premises as a whole where the products have been manufactured and distributed, not just the products themselves — as this addresses the issue of accidental cross-
“We’ve done some lab testing in the past where we deliberately added isinglass (fish bladder) and that wasn’t even detected by the ISO-accredited lab tests. That’s why audits and standards are so important. Lab testing is not always reliable.”
- Carissa Kranz, BeVeg
contamination. Carissa would be the perfect person to ask about this, so I wrote to her with my usual question. She replied with the following:
“This is an interesting topic. Since we are the standard owners we have the ability to constantly revise the standard to meet new revelations. At this time, BeVeg controls are more about what happens on the facility level to prevent animal contamination on shared equipment at shared facilities, and supply chain accountability...I don’t think lab tests of chocolate have detected these minuscule levels of insect DNA. Lab testing isn’t perfect, and usually lab testing comes back with
dairy contamination, if any. We’ve done some lab testing in the past where we deliberately added isinglass (fish bladder) and that wasn’t even detected by the ISO-accredited lab tests. That’s why audits and standards are so important. Lab testing is not always reliable. But, the BeVeg standard is a living breathing document and we are constantly revising it to meet new revelations.”
I did not seem to get anywhere with my questions, other than to discover that those who care about whether a product is vegan or not did not appear to be too bothered about the possible insect contamination of chocolate (or had not
thought about it much) — at least until I asked them the question.
There were some people left to ask, though. The vegan chocolate makers themselves. I found a website from Veganuary titled “Best Vegan Chocolate UK”, and it has a list of brands separated into Vegan ‘Milk’ Chocolate, Vegan Dark Chocolate, Vegan Chocolate Spread, and Vegan Hot Chocolate. I took the list of the ten brands in the Vegan Dark Chocolate section (Hotel Chocolat, Green and Black’s, Booja-Booja, Ombar, Doisy & Dam, Cocoa Libre, Dirty Cow, Divine, Tony’s Chocolonely, and Ritter Sport), and on 7th June 2022 I wrote to all of them the following:
“I am a freelance writer who is writing an article about vegan chocolate for a Magazine. Could I please ask you three questions for it?
1. Do you produce vegan chocolate?;
2. What measures do you take to prevent crosscontamination between your vegan chocolate or its ingredients and animal ingredients used to produce non-vegan products?; and
3. What is your view on the claim that chocolate is not veganfriendly because the cacao used contains traces of insects?”
for me to send to the manufactures by rejecting their products solely based on such contamination.
I don’t care if there are traces of insects in my food (and I honestly think chocolate does not really have more insect remains than many other products, especially organically grown) unless they are the consequence of storing it in unlawful unsanitary conditions after making it. I care more if people kill insects to prevent their bits
to end up in my food. I am an ethical vegan who cares as much about insects as cows or pigs. I don’t want them to be killed for me, and this is why I try to eat vegetables grown in the veganic way, where no pesticides have been used.
So, weirdly, I’d rather eat plant-based products with accidental insect remains in them than totally clean plant-based products which do not have insects because pesticides and insecticides were used to kill them
all before they reach the product stage. Therefore, as far as insect contamination is concerned, fairtrade organic chocolate may fit better with my manifestation of veganism than a vegetable samosa which comes from makers eager to use insecticides and who get their veg from non-organic sources.
I don’t have to eat chocolate, though. I like it, but I am not addicted to it — and I have no intention to become addicted. I don’t crave it,
and I don’t need it. And there seem to be many issues around it which question its suitability for an ethical vegan like me. Because of that, in my path to consume less highly processed food, fewer addictive substances, and fewer unneeded products (especially those with ethical question marks around them), I may continue buying less chocolate.
But now and then I would buy vegan chocolate not for
me, but for others. For those who grow cacao organically in developing countries and make chocolate themselves ethically (without child labour) to decolonise the industry; for those vegan chocolatiers who have rejected animal products; for those vegan companies who sell them and need vegans like me to spend their money on them, rather than on their carnist competitors.
I will try to avoid buying the other vegan non-
organic chocolates traded to profit unethical nonvegan companies that still exploit people in developing countries, and which are produced alongside nonvegan chocolate (perhaps with sugar refined with bone char). But, from time to time, if I can find them, I will still eat the ones that pass all my ethical filtering — as I may get a good dose of healthy antioxidants in the process.
I don’t think any insect would mind if I do so.
By Jordi Casamitjana
