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Sunday, May 9, 2021

Anay Mridul

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Anay is the managing editor of The Vegan Review. A journalism graduate from City, University of London, he was a barista for three years, and never shuts up about coffee. He's passionate about coffee, plant-based milk, cooking, eating, veganism, writing about all that, profiling people, and the Oxford Comma. Originally from India, he went vegan in 2020, after attempting (and failing) Veganuary. He believes being environmentally conscious is a basic responsibility, and veganism is the best thing you can do to battle climate change. He gets lost at Whole Foods sometimes.

Purecise: Using plant-based nutrition to elevate sports performance

Vaibhav Garg, the founder of Purecise, on plant-based sports supplements, reversing lifestyle disorders with science-backed nutrition, and working with Barcelona and the IPL. Vaibhav Garg...

Projected end-of-century warming drops by 0.2°C after US climate summit

New data by Climate Action Tracker shows that end-of-century projected warming has dropped by 0.2°C after the US's climate summit. New announcements by governments about...

Plant Science: the challenges of making vegan brown butter

Why can’t vegan butter brown? Plant-based alternatives need a few key components, and some brands have unlocked the trick. It was when I was first...

Aquafaba brand OGGS saves one million eggs with its vegan alternative

UK-based vegan manufacturer OGGS has saved one million eggs and carbon equivalent to driving around the world 22 times with its alternative to egg,...

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