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Monday, October 26, 2020

AUTHOR NAME

Olivia Rafferty

51 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.

East Africa’s Dhow Nature Foods: ‘Imitate nature, don’t decimate it’

Dhow Nature Foods is the most recent in a line of brands that Darpan Pindolia launched to put Tanzania on the map, while impacting...

avocadomilk: Giving society’s rejected avocados a whole new purpose

New Zealand-based Terry Daly took the world’s biggest superfood, and turned it into a planet-friendly, health-forward new alt-milk: avocadomilk.“I think we’ve won all the...

Travelling the globe for a vegan partner: ‘What’s the worst that could happen?’

Personality and physical characteristics: the two main boxes on everybody’s life partner-seeking checklist. But after 13 years of dating, plant-based businessman Mike Hill believes...

Health Food Wall: Giving fast food a nutritious new name

Redefining the meaning of fast food in the Netherlands, Anouk Snelders hopes Health Food Wall will become the new normal in hospitals, universities and...

Baxbag: Sustainably supporting your back and the planet

On October 12, Shafiq Zaib will be launching Baxbag on crowdfunding page Indiegogo, a completely planet-friendly backpack produced by manufacturing company Veshin.“My favourite thing...

Facing discrimination as a vegan: Parents and children share their stories

Vegan hate crimes have surged in the past five years. Parents and children share their stories and how they deal with anti-vegan discrimination.Since 2015,...

Cell-based meat heir Ira van Eelen: ‘One of our biggest dangers is taking things for granted’

Cell-based meat inventor Willem van Eelen opened a world of new alt-meat possibilities. His daughter, Ira van Eelen, discusses his work, why eating meat...

Libellula: Adopt an olive tree, save a centuries-old industry

Father- and daughter-owned organisation Libellula is giving centuries-old olive oil a second chance at having a planet-friendly time in the spotlight.“It was serendipitous,” says...

Marisa Miller Wolfson: ‘Parenting is the next vegan frontier’

A decade after producing award-winning vegan documentary Vegucated, Marisa Miller Wolfson discusses carnism in society, making veganism mainstream, and the perks of vegan parenting.“Parenting...

Why vegan ultra-runner Paul Minter is running around the circumference of the UK

From serving on the frontline to getting through PTSD: running has always been a part of vegan ultra-runner Paul Minter’s life. Now, he’s training...

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Making the connection: the spiritual path to veganism

It can be a profound, emotional and spiritual experience to make the connection towards veganism. It's how a lot of people transitioned, and it's...

Vegan poetry: 3 vegan poems combining art and activism

Vegan poetry dates back thousands of years. Here are three vegan poems by poets who combined their art with their ethos.Like almost all ideologies,...

A nutritionist’s take on the health impact of plant-based meat

Vegan nutritionist Astrid Prévost talks about the health impact of plant-based meat, following a report about its merits last week.A new report by Teri...

East Africa’s Dhow Nature Foods: ‘Imitate nature, don’t decimate it’

Dhow Nature Foods is the most recent in a line of brands that Darpan Pindolia launched to put Tanzania on the map, while impacting...

Dating as a vegan: How vegan dating apps like Veggly can help

Dating, in general, is quite hard. Dating when you’re vegan has its own challenges. But apps like Veggly that can make things a bit...