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Munich
Tuesday, September 21, 2021

Andrew Alexander

17 POSTS
Since 2011, Andrew has been a marketer helping vegan-friendly businesses launch their brands into the marketplace. In 2017, he started his own business, VeganHealthPack.com, which encourages people to be more aware of the effects food has on their health. In his free time, he enjoys going on day hikes, eating at new restaurants, scuba diving, and backpacking through other countries. As a side project, he is filming a documentary called Creating a Vegan World which outlines the work we are doing behind the scenes of the plant-based movement.

The for-profit charity: ending hunger with transparency and vegan food

This social enterprise has a unique win-more-than-you-put-in approach for fundraising and reaching its mission of ending hunger in North America. Do you ever wonder if...

Could a future Mars colony be fully vegan?

What if we were only a few years away from a vegan colony on Mars? What might sound like science fiction could potentially become...

Building the first-ever Vegan Interior Design Week

Vegan interior design is an up-and-coming industry, and one designer is hosting a conference to bring the industry together. One of my favourite things about...

How to be the only vegan at dinner parties

Being vegan during social gatherings like dinner parties can be a struggle, especially when you’re the only one there. Fortunately, there are some ways...

WisdomHaus and the power of vegan community

The concept of community is powerful in the vegan lifestyle. Thriving communities like WisdomHaus work together to take the plant-based and sustainability movements forward. The...

What it’s like making a vegan documentary during a pandemic

I’m filming the vegan documentary Creating a Vegan World, and here’s what I do behind the scenes to produce this film during the pandemic. Like...

How Sydney’s restaurant industry is embracing veganism and sustainability

One of the world’s most iconic restaurants made headlines by shifting to an all-vegan menu. Here’s a look at how Sydney's restaurants are adapting...

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