Saturday, May 21, 2022

Olivia Rafferty

133 POSTS
Olivia is the Assistant Editor of The Vegan Review. An aspiring Middle Eastern correspondent currently studying journalism at City, University of London, she is passionate about the planet, she believes veganism is the first step to solving the complexities of climate change.

Meet the woman giving a purpose to Ethiopian vegan food

Helen, known as ethiopianfoodie, has been an ambassador for her culture since 13. Today, she inspires the world with vegan Ethiopian food. Helen first found...

Berkano Foods: New Zealand’s leading plant-based food service

After moving into a storage shed, Nicholas Harlow and Britteny Bryan launched Berkano Foods. Four years later, it’s New Zealand’s top plant-based food service. Growing...

World Wildlife Day: the value of whales and our oceans below

This World Wildlife Day, we take a look at the importance of wildlife in biodiversity and our fight against climate change. Most importantly, the...

How Pastan blends fresh vegan pasta with international cuisines

Vegan pasta company Pastan launched in London in November 2020. From its charcoal-based ravioli and turmeric-infused gnocchi to its pea and shallot tortelloni, it’s...

The importance of community as a vegan

Veganism can be a lonely place sometimes. Aaron Frid, founder of The Vegan Switch, is developing a space for people to transition safely and...

My Emissions: Labelling food to lower your carbon footprint

My Emissions, a labelling programme providing carbon footprints for recipe blogs, is on a mission to make carbon labels for all food a national...

Why mushrooms are the answer to all our problems

From plant-based meat to vegan leather, our most holistic cures to the building bricks of our homes, mushrooms, or mycelium, could help save the...

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