ROOT THE FUTURE TO CYCLE FROM CHIANG MAI TO PHUKET TO PROMOTE PLANT-BASED FOOD FOR CLEANER AIR & OCEANS CHIANG MAI, THAILAND JANUARY 28TH – Root The Future begins their 10-day, 1,500km bicycle ride in Thailand’s grueling heat, starting in Chiang Mai and finishing in Phuket, in the name of climate action! To raise awareness about Thailand’s burning season in Northern Thailand, ocean pollution in Southern Thailand, Root The Future will be promoting switching to a plant-based diet and how it can help to combat these issues! Founded in 2020, Root The Future is a community organisation on a mission to raise awareness about climate change and promote the benefits of going plant-based for the health of our planet. Led by Joanna and Max Hellier, Root The Future regularly hosts events and campaigns, alongside daily multimedia content, to engage the community in taking small steps to positively impact the environment. Some of Root The Future’s most successful projects include the Root The Future Plant-Based and Sustainability Festival, which has been held in Bangkok and Chiang Mai, and the annual Root The Future Plant-Based Awards, recognising the efforts of local businesses that are propelling sustainable food culture forward. In 2021, Root The Future ran a full marathon (42 kilometres) to raise funds for vegan restaurants affected by the pandemic. The following year, the distance was increased to 50 kilometres, and the public was invited to participate by pledging to their own plant-based goals and/or by joining in on the run. Due to the popularity of the initiative, the Run The Future running club was formulated, now meeting every Saturday to raise awareness for the environment. This year, Root The Future is looking to go even bigger in the name of climate action, eyeing a distance of 1,500 kilometres. The duo will be cycling from Chiang Mai in the north of Thailand to Phuket in the south, in 10 days, covering a daily average of 150 kilometres over various terrain. They will do this entirely fueled by plant-based food, whilst highlighting actionable solutions to climate-related issues in Thailand and across the world. A camera man will be following them from start to finish in anticipation of a documentary film, which will be released after the event. The Not-So-Fun Facts Burning Pollution Northern Thailand’s air quality drops to significantly unhealthy and unsafe levels for several months of the year during the burning season, this also affects the rest of the country. As a result of continuous burning, PM2.5 levels in Thailand have been on the rise. In 2020, it was estimated that the average Thai resident was exposed to an annual PM2.5 concentration of 21.4 μg/m3, nearly two times the World Health Organization (WHO) target of 10 μg/m3. But why is this happening? Is it a new problem? The global increase in demand for meat in the 1980’s, led to the commercial livestock feed industry (which is food for animals raised for meat), demanding ever-growing quantities of maize (or corn). This led to a boom in maize farming in the mountainous Northern provinces of Thailand in the 1980’s. Livestock agriculture has become so aggressive, it is driving the conversion of forest land into mono crop farmland in Northern Thailand, and the shift to chemical intensive maize. The fields of which are often burned after harvest. But the farmers aren’t to blame! Due to a lack of alternatives and funds for more sustainable and environmentally friendly options, tens of thousands of small farms spread across 17 provinces, carry out the process of burning. The burning is to clear fields of large quantities of biomass, such as corn husks and stalks. The burning of the fields is also an effort to make the soil fertile enough to grow on again, after being degraded by the hazardous, chemical-intensive maize farming. By switching to a plant-based diet, we reduce the demand for meat, and therefore the demand for cheap animal feed. This, in turn, will reduce maize intensive farming and the associated burning that happens in Northern Thailand. Plant-based food might just clean the air! Ocean Pollution The oceans are critical to life on earth. Home to 80% of the planet’s living organisms, our oceans also absorb four times the amount of carbon dioxide than the Amazon rainforest and produce 85% of the world’s oxygen via phytoplankton. Unfortunately, the ocean’s fragile ecosystem is becoming increasingly unstable, and the water and coastlines are becoming overrun with plastic pollution, which is suffocating vital marine life and eventually ending up in the food that we eat. Overfishing is not only causing a breakdown in this fragile ecosystem, but is also polluting our oceans with millions of tonnes of discarded fishing gear. Discarded fishing gear (a.k.a. ghost gear) including nets, lines and pieces of equipment, make up the majority of the oceans’ macro plastic pollution, which is damaging coral, killing sea life and eventually ending up as microplastics in our food. Additionally, studies estimate that up to 40% of all marine life caught by fishing vessels is bycatch, (non-targeted species such as whales, dolphins, turtles, stingrays and sharks). For example, approximately 50 million sharks are killed each year as bycatch. By reducing or removing marine life from our diets, we can help clean the oceans, save marine animals and also reduce our microplastic and heavy metals consumption. The Good News: The Solution is Fun! What can we do to help reduce the burning in the north and improve the air quality? Reduce the demand for animal meat and replace our food sources with delicious, nutritious, and more agriculturally efficient plant-based ingredients. As for our oceans, by reducing our fish consumption we can reduce the harm to the ocean’s ecosystem. By reducing our fish consumption we will be reducing the demand for fish overall, which will also reduce by-catch and ocean plastic pollution from discarded fishing gear. The solution to ocean pollution and degradation is to reduce the demand for seafood. Who knew that eating plant-based food could give us cleaner air and cleaner oceans? Key Messages The main climate-rated issues Root The Future intends on raising awareness for with this ride include: Visibility Strategy The following channels will be used to broadcast the initiative to a wide audience: Daily Giveaways Giveaways include Greengene (1 multipurpose blender), Hey Day Plant-Based Protein Powder (1 year supply of plant-based protein powder), Akins (1 hamper of cruelty-free, plant-based, and reef-safe sunscreen products) Oatside (1 year supply of plant-based milk), CRYO Therapy (11,000 baht credit for cryotherapy sessions), U.S. Pulses (1 year supply of U.S. beans and lentils), vouchers from 10 plant-based restaurants in Bangkok and many others! How Can People Get Involved? The public can join the cause in four main ways: Hashtags #CycleForCleanAir #CycleForCleanOceans #EatingPlantsForThePlanet Partners As a not-for-profit company, Root The Future relies on the support of sponsors for projects and campaigns. Nothing they do would be possible without their supporters and partners! For this project, Root The Future is partnering with: – U.S. Dry Bean Council and U.S.A. Dry Pea & Lentil council, who will provide Root The Future with sustainable sources of plant protein from chickpeas, with the help of Eat.Co vegan restaurant – Optima Bike, who will provide premium bicycles and equipment to Root The Future to help keep them safe and comfortable along the route – One Charge, who will provide an EV follow car to help carry supplies and keep the riders safe Instagram: @rootthefuture | facebook.com/rootthefuture www.rootthefuture.com #CycleForCleanAir #CycleForCleanOceans #EatingPlantsForThePlanet #RootTheFuture
The judges have carefully reviewed and selected this year’s award-winning vegan-themed films and vegan cookbooks OTTAWA, Ontario (Nov. 7, 2022) — The International Vegan Film Festival (IVFF) would like to present the 2022 Film and Cookbook Competition award winners. The winning films, along with all 44 nominated vegan-themed films from eight countries, will be available at this year’s Virtual Festival taking place November 7-21, 2022. Viewers can purchase an entire Festival pass or individual film blocks (approximately 90 minutes each). Here are the winners from each competition and category: FILM Vegan-Themed Featured Film: “SLAY” Directed by Rebecca Cappelli About: Investigative filmmaker Rebecca Cappelli travels around the world to uncover the dark side of the fashion industry. Spanning 5 continents, Rebecca’s journey of discovery unravels a harrowing story of greenwashing, mislabeling, animal cruelty and cover-ups from some of the world’s major luxury fashion brands. Judge’s Statement: “Throughout the film, several impactful stand-alone statements really make you stop and think. In addition, nicely woven interviews cover the interconnectivity of the various issues.” Animal Advocacy Short: “Where Does KFC Chicken Come From?” Directed by Christopher Shoebridge About: VFC teamed up with filmmaker Chris Shoebridge to carry out an undercover investigation into KFC’s farming practices, following KFC’s promotion of a video with YouTuber Niko Omilana in which they boasted of their high welfare standards. Chris, VFC, and their investigations team, were able to identify exactly the same farm used in KFC’s promotional video, and conducted an investigation to find out what the conditions were really like. Judge’s Statement: “The storytelling techniques used were very engaging. Creating a film about animal suffering that isn’t too graphic while still powerful is quite a skill, and this film really nailed that balance.” Environmental Protection: “Eating Our Way to Extinction” Directed by Otto Brockway and Ludo Brockway About: A hard-hitting and visually stunning feature-length documentary, narrated and executive produced by Academy Award® winning actress Kate Winslet, featuring shocking testimonials and poignant first-hand accounts from Indigenous people most affected by our ever-changing planet. This compelling documentary uncovers hard truths and addresses the most pressing issue of our time – ecological collapse. Judge’s Statement: “The cinematography and choice of music made it incredible. Great storytelling and is beautifully scripted, an original way to show the gas emission with the different planets.” Health & Nutrition: “Grounded in My Roots” Directed by Chantal Adams About: After years of constantly validating to others that food can be used to reverse chronic disease(s), and helping thousands of people, Nicolette Richer begins to sacrifice her own health. Taking time away from her entrepreneurial endeavors, she travels to her homelands of Malawi, which equally becomes one of her most difficult realizations and greatest blessing. Judge’s Statement: “Touching, vulnerable, honest. This film is a mixture of what, to me, is the root of veganism. I paused, questioned myself, reflected and reconnected while watching this short film. The music was beautifully integrated. The edit & grading was nicely done.” Lifestyle: “Why I’m Vegan” Directed by Lindsay Hicks About: Why I’m A Vegan is a multimedia short film that explores the musician Moby’s journey into veganism and animal rights advocacy. Judge’s Statement: “One of my favourites. So original, entertaining and full of information. But the way it was paced made it easy to follow and learn.” Public Service Announcement: “Kangaroos Are Not Shoes” Directed by Derek Ambrosi About: More than two million kangaroos are shot each year in Australia. It’s the largest land-based commercial wildlife slaughter in the world, ten times larger and far bloodier than the notorious seal slaughter in Canada. Why kill the beloved Australian icon? The Australian government sanctions and subsidizes the hunts despite the growing evidence of animal cruelty, population decline, and public disapproval. Judge’s Statement: “A concise short PSA reversed timeline is effective and makes you stop and think. From the Pro athlete to the amateur enthusiast, each individual can send a message to a juggernaut like Nike.” COOKBOOK 1st – “Plant-Based India” by Dr. Sheil Shukla About: The ultimate, reader-friendly guide into the world of food that is free of sugar, gluten, oil, dairy, and of course, guilt! This book features carefully curated, delicious, and healthy recipes covering a range of regional cuisines from India. Easy-to-cook and requiring ingredients commonly found in every kitchen, these whole plant-based recipes have been known to cure a variety of lifestyle diseases and also keep the bulge at bay. Links: Instagram- https://www.instagram.com/plantbasedartist Website- https://www.sheilshukla.com 2nd – “Epic Vegan Quick & Easy” by Dustin Harder About: Accessible. Affordable. Delicious. These three words are at the heart of Epic Vegan Quick and Easy, a cookbook of simple one-pot and one-pan meals perfect for anyone who wants to dive into plant-based cooking. Veteran author and creator of The Vegan Roadie series, Dustin Harder serves as your guide to all things vegan, showing you how to use straightforward ingredients and techniques to make every meal epic. Instagram: https://www.instagram.com/theveganroadie Website: https://www.veganroadie.com 3rd – “Good for Your Gut: Plant-Based Digestive Health Guide and Nourishing Recipes for Living Well” by Desiree Nielsen About: Registered dietitian Desiree Nielsen explains the gut health and mind-body connection and guides you toward a deeper understanding of what it means to be healthy, with strategies to heal your gut when it’s imbalanced. In “Good for Your Gut,” you’ll discover how to fuel gut health with anti-inflammatory plant-based foods and lifestyle strategies—from movement to managing stress—for a truly holistic approach to health and wellness. Instagram: https://www.instagram.com/desireenielsenrd Website: https://desireerd.com The International Vegan Film Festival The International Vegan Film Festival, an incorporated not-for-profit, is a trailblazing event dedicated to celebrating the vegan ideal: a healthier, more compassionate, environmentally friendly lifestyle. The International Vegan Film Festival hosted its inaugural Festival on October 14, 2018, and continues to host a variety of film contests and a vegan cookbook contest. Not only does IVFF showcase the talent of extraordinary filmmakers, but it also serves as a crucial link connecting the global community of vegans and inspiring non-vegans to make kinder and more informed choices. About Wicked Kitchen Created by chefs and brothers Derek Sarno and Chad Sarno, Wicked Kitchen is on a mission to improve the lives of humans and animals globally by inspiring the world to eat more plants. The Sarno brothers have created a pioneering, chef-driven range of delicious 100% animal-free foods that unleash the power of vegetables. Additionally, they showcase hundreds of recipes and innovative cooking techniques to make it easy to cook delicious plant-based meals on The Wicked Kitchen YouTube channel and in several published cookbooks. Wicked Kitchen provides convenient meal solutions across multiple supermarket departments, available at Kroger stores and its banners across the U.S. Wicked Kitchen also owns Good Catch, a plant-based seafood brand also founded by the Sarno brothers offering the taste, texture, and eating experience of seafood without harming the environment and sea life. For more information, visit WickedKitchen.com List of all Films & Descriptions: https://docs.google.com/spreadsheets/d/15DCaqPW-W4xnzZj4PbThqw0Bd7MT7ASbXt-N5kcm-Kg/edit?usp=sharing IVFF 2022 Trailer: To Purchase Passes: In-person Festival- https://www.eventbrite.ca/e/international-vegan-film-festival-premier-event-ottawa-tickets-433106803107 Online Festival- https://ivff2022.eventive.org/welcome Further Information: www.theivff.com
Sodexo Canada and Humane Society International/Canada launch plant-based dining concept “Verde” at Confederation College Sodexo Canada has created the new, 100% plant-based eatery in collaboration with HSI/Canada’s Forward Food program, as part of Sodexo’s plant-based pledge MONTREAL (Nov. 1, 2022)—On this World Vegan Day, Sodexo Canada and Humane Society International/Canada are excited to announce another milestone in their national collaboration: the launch of Verde, a 100% plant-based dining concept. The first ever Verde location has just opened at Confederation College in Thunder Bay, Ontario, and is being operated by Sodexo Canada. “Our new Verde offer is a game changer in the food service industry where Sodexo Canada continues to commit itself to the well-being of its students and the planet through an innovative plant-based, plant-forward concept,” said Martin Lapointe, senior vice president of operations for Sodexo Campus. “We’re very excited for the opportunity to grow our relationship with HSI by opening the first Verde location in Canada,” said Kyle Mason, senior manager culinary development for Sodexo Canada. “The increased demand for plant-based food has been dramatic over the past few years and HSI has supported us through this exciting transition. The training sessions have not only provided our chefs with the skills to add more plant-based items on their menu, but they’ve also become a networking opportunity where our chefs can connect and collaborate on ways to further increase the number of plant-based items on their menu.” The introduction of Verde is part of Sodexo’s nationwide commitment to transition 20% of its protein purchases across Canada to plant-based by Dec. 31, 2024—a pledge made in conjunction with HSI/Canada’s Forward Food program last year. Forward Food works with leaders in the food service industry to make plant-based options more widely available, meeting consumer demand for more ethical, sustainable and nutritious food choices. “We are overjoyed to see Verde come to life, making it easier for students and staff at Confederation College to enjoy plant-based meals,” said Riana Topan, senior campaign manager for HSI/Canada’s Forward Food program. “Working with Sodexo’s leadership on this initiative has been a dream and we are so proud of their progress to date in making more compassionate and environmentally friendly meals a bigger part of their menus.” Sodexo and HSI/Canada began collaborating in 2018, and since that time they have co-hosted a series of plant-based training sessions for the food service management company’s culinary staff. A star participant in those trainings was Chef Leanne English, Sodexo’s national director of culinary experience for campus and the creative culinary mind behind Verde. The concept’s initial offerings include dishes such as an avocado sushi bowl, black bean and sweet potato burrito, plant-based meatball sub and cheesy tofu scrambled toast. Chef English’s launch menu makes use of a wide variety of ingredients, from staples like chickpeas and quinoa, to dairy-free cheeses and a dark chocolate spread made from scratch. Sodexo plans to open other Verde locations in the future, continuing to elevate the company’s plant-based menu options at their higher education, corporate services and energy and resource accounts in Canada. HSI/Canada and Sodexo Canada will also co-host their ninth culinary training session this month, and Sodexo Canada’s sustainability manager, Davide Del Brocco, will participate in a webinar hosted by HSI/Canada at the end of November. The collaboration between Sodexo and Humane Society International spans across the globe, including in Singapore, Europe, United Kingdom and the United States. HSI commends Sodexo’s corporate social responsibility strategies that help people eat healthier, lighten their footprint on the environment and deliver on improved animal welfare standards across the food service industry. -30- Media contacts: Stephanie Aubin, director of communications, Sodexo Canada, email: [email protected] Riana Topan, senior campaign manager, HSI/Canada, cell: 438-882-7231, email: [email protected] About Sodexo Canada Sodexo delivers a wide range of customized solutions, designed to optimize work and living environments. Sodexo has been providing food and facilities management services in Canada for over 40 years, with a focus on enhancing safety, work process and well-being. Sodexo is a market leader in Canada. Sodexo has been recognized as a top employer for the past seven consecutive years. Sodexo is proud to have created the Sodexo Stop Hunger Foundation, an independent charitable organization that has raised over $3 million to fight hunger and donated more than one million meals to at-risk youth across Canada since 2007. Sodexo is included in the CAC Next 20, CAC 40 ESG, FTSE 4 Good and DJSI indices. Key Figures · 10 000 employees · Recipient of Canada’s – Greenest Employer Awards 2021 · Recipient of Canada’s Diversity & Inclusion Employer Awards 2021 · 1 million consumers served daily About Humane Society International/Canada Humane Society International/Canada is a leading force for animal protection, with active programs in companion animals, wildlife and habitat protection, marine mammal preservation, farm animal welfare and animals in research. HSI/Canada is proud to be a part of Humane Society International which, together with its affiliates, constitutes one of the world’s largest animal protection organizations. Celebrating animals and confronting cruelty worldwide and on the web athsicanada.ca. HSI/Canada’s Forward Food program is partially supported by Friends of HSI, a registered charitable organization working to protect animals through public education and awareness, rescue, sheltering, provision of veterinary services and other direct care programs. HSI/Canada’s Forward Food program helps institutions and businesses across Canada increase their offerings of delicious and nutritious plant-based options that are better for the animals, the environment and human health. HSI/Canada’s Forward Food program provides culinary trainings, recipes and menu development support, educational sessions and help with marketing and communications – for free! Learn more at https://friendsofhsi.ca/issues/forward-food/. Reference in this release to any specific commercial product or service, or the use of any brand, trade, firm or corporation name is for the information of the public only, and does not constitute or imply endorsement by HSI/Canada or any of its affiliates of the product or service, or its producer or provider, and should not be construed or relied upon, under any circumstances, by implication or otherwise, as investment advice. ———- POUR PUBLICATION IMMÉDIATE Sodexo Canada et Humane Society International/Canada lancent « Verde », un concept centré sur les repas à base d’aliments d’origine végétale, au Confederation College Dans le cadre de son engagement envers une diversification de son offre de plats d’origine végétale, Sodexo Canada a mis sur pied un nouveau restaurant au menu 100 % à base d’aliments d’origine végétale en collaboration avec le programme Forward Food de HSI/Canada. MONTRÉAL (le 1er nov. 2022) — En cette Journée mondiale du véganisme, Sodexo Canada et Humane Society International/Canada sont ravis d’annoncer une autre étape importante dans leur collaboration à l’échelle nationale : le lancement de Verde, un concept de restauration 100 % végétale. Le tout premier établissement Verde vient d’ouvrir au Confederation College de Thunder Bay, en Ontario, et est exploité par Sodexo Canada. « Notre nouvelle offre Verde change la donne dans le secteur des services alimentaires. Sodexo Canada continue de s’engager pour le bien-être de ses étudiants et de la planète par le biais d’un concept novateur à base de plantes et axé sur les végétaux », a déclaré Martin Lapointe, vice-président des opérations pour Sodexo Campus. « Nous sommes ravis d’avoir l’occasion de renforcer notre relation avec HSI en ouvrant le premier restaurant Verde au Canada », a déclaré Kyle Mason, directeur principal du développement culinaire chez Sodexo Canada. « Au cours des dernières années, l’augmentation de la demande d’aliments d’origine végétale a été spectaculaire et HSI nous a soutenu tout au long de cette transition des plus enthousiasmantes. Outre le fait de doter nos chefs des compétences nécessaires pour intégrer davantage d’ingrédients d’origine végétale à leur menu, les séances de formation ont aussi constitué pour eux une véritable occasion de réseauter. Ils ont ainsi pu échanger et collaborer pour trouver des moyens d’augmenter encore davantage le nombre de plats d’origine végétale présents sur leur menu. » L’introduction de Verde fait partie de l’engagement national de Sodexo à faire en sorte que 20 % de ses achats de protéines à travers le Canada soient désormais d’origine végétale d’ici le 31 décembre 2024, un engagement pris en collaboration avec le programme Forward Food de HSI/Canada l’année dernière. Forward Food travaille avec des chefs de file de l’industrie de la restauration pour faire en sorte que les plats à base d’ingrédients d’origine végétale soient plus largement disponibles, répondant à la demande des consommateurs et consommatrices qui ont opté pour des choix alimentaires plus éthiques, durables et nutritifs. « Nous sommes ravi·e·s de voir Verde prendre vie, car cela permettra aux étudiant·e·s et au personnel du Confederation College de profiter plus facilement de repas d’origine végétale », a déclaré Riana Topan, responsable de campagne séniore pour le programme Forward Food de HSI/Canada. « Notre collaboration avec la direction de Sodexo sur cette initiative se passe à merveille. Nous éprouvons une immense fierté face aux progrès de l’entreprise dans le cadre de son engagement à accorder une plus grande place aux repas plus respectueux des animaux et de l’environnement dans ses menus. » Sodexo et HSI/Canada ont commencé à collaborer en 2018 et, depuis lors, ils ont coorganisé toute une série de séances de formation sur l’alimentation d’origine végétale pour le personnel qui travaille en cuisine au sein d’entreprises offrant des services de restauration. L’une des participantes vedettes de ces formations était la chef Leanne English, la directrice nationale de l’expérience culinaire pour les campus chez Sodexo, qui se trouve également être le cerveau culinaire et créatif derrière Verde. Au départ, le restaurant proposera des plats tels que des bols de sushi à l’avocat, des burritos aux haricots noirs et à la patate douce, des sous-marins aux boulettes d’origine végétale et des tartines au tofu brouillé et au fromage. Le menu d’ouverture de la chef English tire parti d’une grande variété d’ingrédients, allant des aliments de base comme les pois chiches et le quinoa aux fauxmages, en passant par une pâte à tartiner au chocolat noir faite maison. Sodexo prévoit d’ouvrir plus tard d’autres restaurants Verde, tout en continuant d’étoffer son choix de plats à base d’aliments d’origine végétale dans ses établissements de restauration universitaires et pour les entreprises, en particulier celles du secteur des énergies et des ressources, au Canada. HSI/Canada et Sodexo Canada coanimeront également leur neuvième séance de formation culinaire ce mois-ci. Par ailleurs, Davide Del Brocco, responsable de la durabilité chez Sodexo Canada, participera à un webinaire organisé par HSI/Canada à la fin novembre. Mais la collaboration entre Sodexo et Humane Society International ne se limite pas au Canada. Au contraire, elle s’étend à travers le monde, notamment à Singapour, en Europe, au Royaume-Uni et aux États-Unis. HSI salue les stratégies de responsabilité sociale de l’entreprise Sodexo, qui aident les gens à manger plus sainement, à réduire leur empreinte sur l’environnement et à améliorer les normes en matière de bien-être animal dans l’industrie de la restauration. -30- Contact pour les médias : Stéphanie Aubin, directrice des communications, Sodexo Canada, adresse courriel : [email protected] Riana Topan, responsable de campagne séniore, HSI/Canada, cellulaire : 438-882-7231, adresse courriel : [email protected] À propos de Sodexo Canada Sodexo propose une large gamme de solutions personnalisées, conçues pour optimiser les environnements de travail et de vie. Sodexo fournit des services de gestion des aliments et des installations au Canada depuis plus de 40 ans, en mettant l’accent sur l’amélioration de la sécurité, des processus de travail et du bien-être. Sodexo est un leader du marché au Canada et reconnu comme l’un des meilleurs employeurs depuis sept années consécutives. L’entreprise est fière d’avoir créé la Fondation Sodexo Stop Hunger, une organisation caritative indépendante qui a amassé plus de trois millions de dollars pour lutter contre la faim et fait don de plus d’un million de repas à des jeunes à risque à travers le Canada depuis 2007. Sodexo est membre des indices CAC Next 20, CAC 40, ESG, FTSE 4 Good et DJSI. Chiffres clés · 10 000 employés · Récipiendaire du Canada’s Greenest Employer Awards 2021 · Récipiendaire du Canada’s Diversity & Inclusion Employer Awards 2021 · 1 million de consommateurs servis chaque jour À propos de Humane Society International/Canada Humane Society International/Canada est une force de…
This year’s International Vegan Film Festival will offer both in-person and online screenings. OTTAWA, Ontario — The fifth annual International Vegan Film Festival (IVFF) presented by Wicked Kitchen will show as a hybrid model in 2022, featuring an in-person screening on November 5 and online screenings running from November 7-21. Tickets are available for both screenings on the Festival website. Film categories include Best Overall Film, Animal Advocacy, Environmental Protection, Health & Nutrition, Lifestyle, and Public Service Announcement. Online Virtual FestivalNovember 7-21, 2022 The online virtual Festival will screen 44 films from eight countries and include 12 feature and 32 short vegan-themed films. Viewers can purchase an entire Festival pass or individual film blocks (approximately 90 minutes each). In-person Ottawa Festival November 5th, 2022 Location: Chamber Theatre at Ben Franklin Place, Ottawa. The in-person Ottawa screening will show two Feature films, “SLAY” and “Eating Our Way to Extinction,” in the afternoon and 13 short vegan-themed films in the evening. The evening session will also include the 2022 IVFF award announcements. There are two ticket options: full day pass or evening pass. Some of this year’s noteworthy films include: Grounded in My Roots With a tenacious entrepreneurial attitude, Nicolette Richer has dedicated her life to learning and teaching that food is medicine. After years of constantly validating to others that food can be used to reverse chronic disease(s) and helping thousands of people, Nicolette Richer begins to sacrifice her own health. Taking time away from her entrepreneurial endeavors, she travels to her homelands of Malawi, which equally becomes one of her most difficult realizations and greatest blessing. Where Does KFC Chicken Come From? VFC teamed up with filmmaker Chris Shoebridge to carry out an undercover investigation into KFC’s farming practices, following KFC’s promotion of a video with YouTuber Niko Omilana in which they boasted of their high welfare standards. Chris, VFC, and their investigations team, were able to identify exactly the same farm used in KFC’s promotional video, and conducted an investigation to find out what the conditions were really like. The film combines traditional animal rights investigative journalism with a more modern, cinematic approach to filmmaking. Eating Our Way to Extinction A hard-hitting and visually stunning feature-length documentary, narrated and executive produced by Academy Award winning actress Kate Winslet, featuring shocking testimonials and poignant first-hand accounts from Indigenous people most affected by our ever-changing planet. This compelling documentary uncovers hard truths and addresses the most pressing issue of our time – ecological collapse. With leading scientific experts, and a wealth of world-renowned contributors, including Sir Richard Branson and Tony Robbins, it has a message of hope that will empower audiences. The International Vegan Film Festival The International Vegan Film Festival, an incorporated not-for-profit, is a trailblazing event dedicated to celebrating the vegan ideal: a healthier, more compassionate, environmentally friendly lifestyle. The International Vegan Film Festival hosted its inaugural Festival on October 14, 2018, and continues to host a variety of film contests and a vegan cookbook contest. Not only does IVFF showcase the talent of extraordinary filmmakers, but it also serves as a crucial link connecting the global community of vegans and inspiring non-vegans to make kinder and more informed choices. Further Information visit www.theivff.com Instagram Facebook Twitter About Wicked Kitchen Created by chefs and brothers Derek Sarno and Chad Sarno, Wicked Kitchen is on a mission to improve the lives of humans and animals globally by inspiring the world to eat more plants. The Sarno brothers have created a pioneering, chef-driven range of delicious 100% animal-free foods that unleash the power of vegetables. Additionally, they showcase hundreds of recipes and innovative cooking techniques to make it easy to cook delicious plant-based meals on The Wicked Kitchen YouTube channel and in several published cookbooks. Wicked Kitchen provides convenient meal solutions across multiple supermarket departments, available at Kroger stores and its banners across the U.S. Wicked Kitchen also owns Good Catch, a plant-based seafood brand also founded by the Sarno brothers offering the taste, texture, and eating experience of seafood without harming the environment and sea life. For more information, visit WickedKitchen.com
August 25, 2022 Scholarships to support wildlife coexistence in Canada Charity The Fur-Bearers offering arts and science scholarships for second year North Vancouver – Scholarships to support wildlife coexistence through the arts and scientific research are once again available from Canadian charity The Fur-Bearers. Created in 2021, The Fur-Bearers’ Arts and Science Scholarship program supports individuals who are committed to improving coexistence with wildlife in Canada. The scholarships, one in an arts stream and one in a science stream, are awarded to support projects involving fur-bearing animals that promote coexistence with wildlife. The arts stream is for projects that use the arts to engage with their communities and share the message of coexistence. The science stream is for projects that are primarily research-driven and work towards empirical solutions to human-animal conflict. “As human and non-human animal environments have become inextricably linked, it is vital that we continue to find innovative ways to live peacefully among wild animals and develop non-lethal alternatives in addressing perceived human-animal conflict,” says Aaron Hofman, Director of Advocacy and Policy at The Fur-Bearers. “This also includes creating wildlife-minded communities and amplifying the message of coexistence within our society.” The 2021 winners include artist Sarah Ronald and wildlife ecologist Nikki Heim. Sarah created hand-drawn animations of wildlife that are seen – and often encountered – in British Columbia. Her project, Encounter-Encounter, presents these animations in public spaces, allowing audiences to engage with the visuals and reflect on their experiences and encounters with wild animals in their daily lives. Nikki’s project presents findings of her research into wolverine denning habitats in an interactive format using ArcGIS’s StoryMaps, where she tells a captivating story about her experience tracking wolverines in the heart of the Rocky Mountains. Applications for the 2022 scholarships will open on September 1, 2022. All details, including more on the program, eligibility criteria, and necessary forms, can be found at TheFurBearers.com/scholarships. The Fur-Bearers is a non-partisan Canadian charity founded in 1953 to protect fur-bearing animals through conservation, advocacy, research, and education. Learn more at TheFurBearers.com. To learn more visit thefurbearers.com
Aug 16, 2022 Global Vegan Magazine is officially available to order from around the world! Over the past year with requests coming from as far as Spain, our Canadian-based print magazine can now be delivered around the world, and available in an instant with our digital version available on Issuu which is currently enjoyed by readers globally. Global Vegan Magazine digital readers are from Australia, U.K., France, U.S., Germany, Romania, South Korea, Thailand, Chile, Philippines, India, South Africa, Peru, and the list goes on! We’re grateful for the support of our readers and those taking part in each issue from around the world. More announcements coming soon as we work to improve on everything we do. –The Global Vegan Magazine Team
August 14, 2022 Global Vegan Magazine officially announces a Vegan Community Partnership with PEACE Canada (People Ensuring Animal Care Exists). PEACE is a registered Canadian charity established to help farmed animals and farm sanctuaries through resources, rescues and education. After several years of getting to know the organization, the team and their mission; it only made sense for our magazine to take the necessary step of providing media support. A community partnership with PEACE is of utmost importance to us as a vegan publication. It’ ensures that we are using our media platforms responsibly to support those in the vegan community by consistently shining a spotlight on the important work they do. The Global Vegan Magazine team is vegan for the animals first and foremost—organizations such as PEACE align with our values and we look forward to assisting them in this way. We have complete trust in the PEACE and in their mission to support owners of Canadian farmed-animal sanctuaries. Nia Seney, Editor-in-chief Global Vegan Magazine To learn more about PEACE Canada and the resources they provide, visit their website at: peacecanada.org
Aug 7, 2022 Global Vegan Magazine, a subsidiary of Global Vegan Media and Marketing Inc. recently collaborated with The International Vegan Film Festival (IVFF) in the role of Media Partner. This trailblazing event is dedicated to sharing compelling films that educate, inspire and entertain. The festival celebrates the vegan ideal: a healthier, more compassionate, environmentally friendly lifestyle that can be achieved through the consumption of plants and animal-free alternatives. IVFF has partnered with the streaming platform EarthStream. Subscribers will have access to International Vegan Film Festival films, shorts and documentaries featuring some of the most well-known celebrities in the world of animal welfare and environmentalism. By working as a media partner with festivals such as IVFF—our hope is to assist in sharing with our audience about the valuable work the team at IVFF is doing. Nia Seney, Editor-in-chief Global Vegan Magazine Apart from the incredible films showcased, the festival also hosts an international cookbook contest which showcases the finest cookbooks from vegan chefs and influencers. The IVFF cookbook judges review the submissions by cooking three meals from each book and rating them. The contest creates a unique platform to highlight and reward the best new vegan cookbooks. Applications are being accepted if you are interested in hosting a screening in your city. Visit theivff.com to register, to or learn more about their schedule or how to get involved. The International Vegan Film Festival is present by Wicked Kitchen Sponsored by: VegFund, ethose, 22Scout, Pro Veg International, VegMovies and VegOttawa Association
Aug 6, 2022 Global Vegan Magazine recently joined forces with The Vegan Fashion Show in Toronto Canada as an official Media Partner. This joint initiative, is in effort to further highlight the show’s brilliant lineup of designers producing some of the fashion industry’s most cutting-edge cruelty-free designs to hit the catwalk. The show will include vendors, speakers, live music, and free professional photos at the photo wall. Learn from their educational textile display and discover innovative, animal-free materials. This year’s display will showcase plant-based leathers. The Vegan Fashion Show is a registered nonprofit organization. Their ethos is characterized as a charitable and educational event that provides evidence-based education on why animal-free materials are better for the environment. Guests can take in this incredible fashion show in a venue with industrial-age charm in the trendsetting neighbourhood of Queen Street West. The next show takes place Sunday October 2nd, 2022 at Longboat Hall in Toronto. Vegan designers are encouraged to fill out an application and apply to have their collections showcased during the show. Hair and makeup stylists are also welcome to apply and take part in this amazing event. All proceeds from our show benefit Animal Justice as an effort to contribute to meaningful and long-lasting help for animals in Canada. To learn more about The Vegan Fashion Show, the board members, Animal Justice, how apply as a designer or stylist, or to get involved; visit The Vegan Fashion Show’s website and follow them on social media on Facebook and Instagram.
The European Vegan Summit is the first event of its kind in Europe that brings together in an interdisciplinary and intersectional way the scientific, activist, media, and political communities for which a plant-based diet, the protection of animal rights, and the fight against climate change are key issues. The September event will feature a series of expert panels on activism, politics, technology, and business related to veganism, animal rights, and biodiversity conservation. Thanks to modern technologies, the works of artists depicting the life of animals, so-called farm animals, and those living in the wild, will also be presented. The event will take place remotely from September 15-18 this year. The event’s Expert Board has been already formed and includes: The event is sponsored by Veg Fund, A Well Fed World and Green REV Institute. Warning: Video contains graphic content 0:13-0:14
For Immediate Release Global Vegan Magazine formerly Canadian Vegan Magazine is continuing on with its media partnership with Canada’s vegan exhibition giant once again. Vancouver, BC—Global Vegan Magazine and Planted Expo are excited to announce their continued collaboration on the production of two yearly special editions of the magazine, which will be distributed exclusively at each Planted Expo in Vancouver and Toronto. These special editions will contain exclusive Planted Expo content, along with contributions from well-known figures in the vegan space—much like what readers of the magazine have come to expect and love, such as mouth-watering recipes. Planted Expo Vancouver is taking place June 4-5 2022. Toronto will host the event April 29 and 30, 2023. “We’re excited about this continued partnership, and we look forward to meeting other business owners, innovators and the plant-powered community that Planted Expo attracts,” says Co-owner and Editor-in-chief Nia Seney. Planted Expo hosts Canada’s largest plant-based events each year.
Vancouver, BC (January 11, 2022): Nightshade, Vancouver’s newest 100% plant-based restaurant, is now open in Yaletown. The restaurant explores the boundaries of vegan cuisine, focusing on hyper-local, farm-to-table ingredients with a global twist. “We’ve drawn on techniques and flavours from a lot of different places, including India, Cambodia, Thailand, and Laos. The kitchen will also be using some strict Japanese techniques in certain dishes” says opening Executive Chef Chanthy Yen. “It’s not exactly molecular gastronomy but the restaurant is looking at ingredients from a different perspective.” Yen is an Ontario-born chef with Cambodian roots who trained at the NorthWest Culinary Academy in Vancouver and apprenticed at Spain’s two-star Michelin restaurant, Maguritz. After cooking alongside notable local chefs like Jefferson Alvarez and Ned Bell, Yen opened Montreal’s award-winning Fieldstone restaurant and the pop-up Touk. Since launching Nightshade, Yen has taken a position as the personal chef for Canadian Prime Minister Justin Trudeau and his family. Nightshade’s menu features dishes like Braised Salsafy & Burdock with garnishes of puffed wild rice, garlic, and lavender oil; Fennel Congee/Rice Porridge with sake and scallion dressing; Jicama Ceviche with kelp infused cucumber, dill and salsa verde; and Fried Cassava and Lotus Root with mint puree, sweet red curry, and coconut. The bar menu includes wine and vegan cocktails made to order as well as some, like Old Fashions and Rum Aged Manhattans, on tap. “While the focus is on plant-based food, the menu is designed to be savoured by vegans and non-vegans alike,” says Yen. “The goal is also to look beyond the ingredients and flavours while being mindful about our footprint. The team at Nightshade is committed to reducing the impact on the planet and being thoughtful about what we consume.” The 150-seat restaurant also features a private 20-seat wine bar and tasting room at the back. Lightshade, an intimate speak-easy-inspired setting, is a phone-free zone, giving patrons a quiet space to enjoy and relax. A 30-seat patio will be added this spring. Nightshade can be found in the former Glowbal and Wildtale space on Mainland Street in Yaletown. The room has been designed by Sean Sherwood, a former restaurateur turned furniture maker. The sophisticated decor gives a nod to flora-inspired motifs while still paying homage to Yaletown’s traditional brick and beam architecture. For more information on Nightshade and to make a reservation, please visit www.nightshadeyvr.com. About NightshadeNightshade is Vancouver’s newest fine dining restaurant featuring elevated vegan and vegetarian cuisine. Located at 1079 Mainland Street in Yaletown, Nightshade is open Wednesday to Sunday, 5 pm to 10 pm, with expanding hours and lunch service coming soon. For more information visit www.nightshadeyvr.com or call 604-566-2955. Follow them at @nightshadeyvr. #globalvegan
BUCK’s Strawberry Sass gelato is crowned winner at Canada’s largest plant-based exhibition Vancouver, BC (Oct 22, 2021): Saint Michael Foods Ltd. celebrates its first big win after learning that their BUCK Strawberry Sass plant-based gelato was declared Planted Expo’s 2021 Product of the Year. The signature frozen dessert placed first before a panel of judges which included industry insiders and everyday consumers, both vegan and non-vegan. The award will be formally presented on Nov 20 during the Planted Expo kickoff at the Vancouver Convention Centre. The highly anticipated two-day event will draw over 200 plant-based exhibitors, 20,000 attendees and a number of inspiring speakers from around the world. “It’s such an honour to receive. Our plant-based desserts are a staple at home amongst our children and it’s so fulfilling to see the community enjoying our products too. We know this is only the beginning, and we’re excited for more people to discover the countless benefits of buckwheat for our health, the planet, and local farmers,” says BUCK Founder Peter Yupangco. Each of BUCK’s gluten and dairy-free mylk and gelato-style dessert recipes have been created and perfected by Saint Michael Foods Chef Olivier Schittecatte. Originally from Brussels, and classically trained in French cuisine, Chef Olivier loves experimenting with wholesome ingredients to prepare kid-approved nourishing recipes. Each scoop of BUCK Strawberry Sass is loaded with fresh fruit and pure strawberry juice to give it a natural vibrance without the use of artificial colours or flavours. It has been a sell-out at farmers’ markets across the Lower Mainland and receives continuous praise for its decadent flavour and velvety, creamy consistency. “Winning the Product of the Year at the Planted Expo is no easy feat! Every year the kinds of submissions we receive are all really high-quality and truly game-changing products in their own right. BUCK’s gelato really stood out this year and brought smiles all around the judges table,” says Stevan Mirkovich, owner and chief relations officer of Planted Expo. Founded in 2018, Saint Michael Foods Limited is a plant-based buckwheat food and beverage producer based in Vancouver, B.C. After years of research and development, the company unveiled BUCK, a brand of buckwheat beverages and ice creams in 2020. BUCK products are made using locally-grown and harvested buckwheat, packaged in FSC-certified recyclable paperboard. Be BUCK, Own Your Goodness. simplybuck.com. Follow BUCK on Facebook and Instagram: @simplybuckofficial.
For Immediate Release Canada’s national vegan (recently re-branded Global Vegan Magazine) joins forces with Canada’s vegan exhibition giant in a unique venture and collaboration. Vancouver, BC—Canadian Vegan Magazine and Planted Expo are excited to announce their collaboration on the production of two yearly special editions of the magazine, which will be distributed exclusively to the first 10,000 people at each Planted Expo in Vancouver and Toronto. These special editions will contain exclusive Planted Expo content, along with contributions from well-known figures in the Canadian vegan space—much like what readers of the magazine have come to expect and love, such as mouth-watering recipes. Planted Expo Vancouver is taking place November 20 and 21, 2021. Toronto will host the event March 26 and 27, 2022. Canadian Vegan Magazine’s editor-in-chief, Nia Seney, and Co-owner Karen Olenik, will be present at both events. “We’re excited about this partnership, and we look forward to meeting other business owners, innovators and the plant-powered community that Planted Expo attracts,” says Seney. Canadian Vegan Magazine is Canada’s only vegan lifestyle and culture magazine. Planted Expo hosts Canada’s largest plant-based events each year.
Karina Inkster, online vegan personal trainer and nutrition coach, is celebrating 10 years ofplant-fueled athleticism and the release of her fourth book The Vegan Athlete, with theannouncement of ‘A Decade of Deadlifts’: the first online, plant-based fitness summit of its kind. Spanning three days, the event features workouts, prizes, behind-the-scenes Q and A, nutritioninfo, and the weekend’s feature event: The Panel, an online industry discussion aimed tocounter common myths about vegan athleticism and fitness. The Panel features some of themost accomplished names in the industry worldwide: Daniel Austin (Champion power lifter; San Marcos, TX) Korin Sutton (Pro body builder; Bay Harbor Islands, FL) Melody Schoenfeld (Trainer and Nutrition Coach Pasadena, CA) Muzammil Ahmad (aka ‘Dr. Plantbased’; 3rd year medical student; Edmonton, Alberta) Karina Inkster (MA, PTS, Award-Winning Vegan Fitness & Nutrition Coach; Powell River, BC) Moderator: Zoe Peled (CPT, former vegan boxer: North Vancouver, BC.) The online event is free with registration, open to all levels of experience, and welcomes a local, national and worldwide audience. A Decade of Deadlifts: March 19 to 21, 2021In partnership with Herbaland |Free with registration | details + event information:karinainkster.com/booklaunch
HOT FOR FOOD ALL DAY Easy Recipes to Level Up Your Vegan Meals By Lauren Toyota ON SALE March 16, 2021 Lauren Toyota’s hot for food is one of the most followed vegan YouTube channels in the world and has become the go-to source online for flavorful, vegan comfort food recipes. But let’s face it—epic vegan food can take a lot of work. So in hot for food all day, Lauren collects her simplest, tastiest recipes for the quickest weeknight meals, easy work lunches, and satisfying breakfasts. Separated by meal type, and with choose-your-own-adventure recipes for mac ‘n’ cheese, snack mixes, scones, and more, hot for food all day has everything you can expect from Lauren— Buffalo Chicken Crunchwraps, Spiced Grilled Cheese, Stuffed Breakfast Danishes, Tokyo Street Fries—as well as ideas for leveling up your leftovers to make your vegan meals amazing all week. With more than 100 utterly simple, crazy-delicious vegan recipes that satisfy cravings all day, everyday, plus photos chronicling what Lauren eats in a day, as well as endless ideas for dressings, sauces, and other flavor boosters, Lauren proves again that vegans can eat whatever they want. ABOUT THE AUTHOR Lauren Toyota is the author of the bestselling cookbook Vegan Comfort Classics: 101 Recipes To Feed Your Face. She’s been named one of Canada’s Most Influential Vegans (Impact Magazine) and has appeared on many national television programs sharing her expertise for making vegan food fast and fun. Lauren’s YouTube channel, Instagram, and site, hot for food, have amassed millions of views and devoted fans.