This month’s edition of The Vegan View shows that vegan food and vegan travel are now in high demand. The demand is also growing, and the market is growing to meet it as a result.
While trailblazers like famous chefs and all-vegan travel companies are leading the charge, some creators are still falling short. While we don’t live, eat, and travel in a vegan world, it’s nice to see that some are encouraging others to pursue – and offer – vegan experiences for vegan travellers.
Trailblazers are proving that animal ingredients are not needed. We can eat and travel peacefully, ethically, and consciously when done vegan.
Shannon Martinez calls on friends for more vegan cooking.
It’s not always what you know, but who you know. Shannon Martinez of Smith & Daughters fame is chatting to her cheffing friends about vegan cooking. Broadsheet reported on Martinez’s work encouraging chefs around town to create vegan culinary experiences for new customers.
Vegan hospitality has the potential to soar even more here in Melbourne so it’s a no-brainer that local chefs should cook more vegan.
Vegan Travel Asia launches a vegan hospitality guidebook.
Not all culinary establishments in Southeast Asia are skilled in vegan hospitality. So, Vegan Travel Asia created an initiative, alongside with volunteers from Animal Save, Climate Save, Health Save India, and the Plant Based Treaty, and published a guidebook to help businesses to adopt the vegan-friendly lifestyle.
You can read more about the guidebook and download a copy over at the Vegan Travel Asia website.
The future of travel is vegan.
I’ve been travelling the vegan road for over 10 years now, and it’s safe to say that the demand for vegan travel is growing rapidly. According to Escape To, ‘sustainability and deliciousness are on the horizon’. Travellers are becoming more globally conscious and are keen to travel as sustainably and ethically as possible. The number of vegans is rising rapidly, too. So, it only makes sense that travel companies step up and provide experiences for this ever-growing consumer market. This a great read into the future of vegan travel.
Cooking still has a way to go as seen in Mindfood.
When you read a headline like ‘Vegetable Laksa Recipe’ you expect the recipe to be vegan, or at least vegetarian. Mindfood’s recent headline reeled me in, but I was deflated to read ingredients like chicken stock and meat as a replacement to tofu. While the recipe can be easily made vegan, why encourage non-vegan ingredients in a recipe that is based on vegetables?
I won’t include a link to the recipe, but you get the idea. Make a recipe vegan if vegetables are going to be in the starring role, I say. They pack a tasty punch all on their own. No animal ingredients needed.
