Vikas Khanna, the Michelin star chef feeding millions during India’s lockdown
Chef Vikas Khanna has been coordinating efforts to feed migrants in desperate conditions due to the coronavirus lockdown in India. A story of compassion.
How factory farming breeds deadly viruses and epidemics
Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
The Oscars will serve a plant-based menu, also thanks to Joaquin Phoenix
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Veganism in India, how the dairy-loving country is embracing a plant-based diet
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
For a sustainable diet, diversify your basket
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
An ice cream with all the properties and natural colour of mint
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
Galatea’s mission, making artisanal ice cream chemical free
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
How fake food accelerates the collapse of the Planet and our health
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Quality ice cream is a matter of labels
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
A good ice cream parlour must have more than just good ice cream
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?