Read more: What Is Vegan Seafood, Is It Healthy, And What Brands Are Best?

Now, a new study has found that people who eat a lot of “seafood” may be ingesting levels of forever chemicals that could pose a health risk. PFAS stands for per- and polyfluoroalkyl substances. There are at least 12,000 used in everything from make-up to nonstick cookware. 

The study surveyed 1,829 adult and child residents of New Hampshire on their consumption of fishes and shellfishes. The researchers found that the most commonly eaten types of fishes contained 26 kinds of PFAS. 

Research into the health impacts of PFAS has linked them to conditions including high cholesterol, ulcerative colitis, thyroid disease, testicular and kidney cancer, and birth defects. They may also compromise the immune system.

High seafood diets

The people surveyed in the study ate more seafood than the typical American. The adults ate an average of 33.9g a day, and the children ate an average of 5g a day. Shrimps, haddock, and salmon were the types of fishes and shellfishes most frequently eaten. The animals were mainly caught in the Gulf of Maine.

Read more: What Is Aquaculture? Inside The Hidden World Of Fish Farming

The researchers acquired samples of fish sold in the region and tested them for PFAS. Among those detected was perfluorooctane sulfonate (PFOS), found in concentrations posing a potential health risk to high consumers of shrimps in particular. 

Following several major pollution events in Australia, Europe, and the US, the use of PFOS was eventually banned or restricted in most regions. But since forever chemicals, as the name suggests, don’t break down, PFOS remains in the environment.

The authors of the study said that though eating seafood has health benefits, these should be weighed against the risks posed by PFAS contamination. The growing popularity of the Atlantic Diet, which is high in fishes such as cod, may encourage people to eat more seafood.

PFAS in animal-based foods

PFAS can be ingested through all kinds of food. But several studies have found that animal-based foods are a particular route of exposure.

According to one recent study, people who consumer processed meats have higher levels of PFAS in their blood. Unprocessed pork also appeared to boost PFAS in the blood, suggesting that the pigs had high levels in their bodies.

The post A High Seafood Diet May Expose You To Large Amounts Of ‘Forever Chemicals’ appeared first on Plant Based News.

The study has been widely covered in the media, with the Atlantic diet being hailed as the new way to eat healthily. Though it isn’t actually a new diet, being a standard way of eating for some Atlantic coastal communities. It’s a variation on the more familiar and well-studied Mediterranean diet, which emphasizes plant-based wholefoods and limited animal products.

So what exactly is the Atlantic diet? And is it as good for health and the environment as the media reports?

What is the Atlantic diet?

Like the Mediterranean diet, the Atlantic diet includes legumes, fresh vegetables, wholegrains, and olive oil, as well as wine drunk with meals. But it also includes more red meat such as beef and pork, and is high in fish, particularly cod. 

While olive oil is the main source of fat in the Mediterranean diet, the Atlantic diet also includes more dairy products. Bread, pasta, rice, cereals, and/or potatoes feature in most meals.

What did the new study find?

The study was a six-month trial to look at how the Atlantic diet affects metabolic health. It also looked at whether it was associated with a lower carbon footprint than the participants ordinary diets.

Participants randomly put on the Atlantic diet were found to have a lower risk of developing metabolic syndrome than those who continued to eat what they usually did. 

Metabolic syndrome is a group of conditions that occur together, raising the risk of type 2 diabetes, heart disease, and stroke. They include high blood pressure, high blood sugar, excess body fat around the waist, high cholesterol or hypertriglyceridemia (high levels of fatty molecules in the blood). According to the NHS, risk factors for metabolic syndrome are obesity, a diet high in saturated-fat, little exercise, smoking, and drinking in excess.

Despite the lowered risk of developing metabolic syndrome, being on the Atlantic diet did not help to reduce the incidence of high blood pressure, hypertriglyceridemia, or high blood sugar.

The Atlantic diet did lower individuals’ carbon footprints slightly by 0.17kg of carbon dioxide equivalents (CO2e) to around 3.38kg CO2e. But the difference in environmental footprint between the Atlantic diet and people’s regular diets was too small to be statistically significant. 

Is the Atlantic diet actually healthy?

The plant-based wholefoods in the Atlantic diet are known to have health benefits. Wholegrains are a great source of fiber, omega-3 fatty acids, protein, and micronutrients like copper and magnesium. Olive oil is a source of heart-healthy unsaturated fats. 

Legumes are an excellent source of protein and fiber, and are low in fat and sugar. They are thought to help lower cholesterol, and lower the risk of cardiovascular disease.

Meanwhile, eating lots of fruits and vegetables is crucial for health. Doing so lowers blood pressure and the risk of heart disease and stroke. It can help to prevent some types of cancer, improve digestion, and contribute to lower blood sugar levels.

The animal-based components of the Atlantic diet aren’t essential for health, and can have some negative health impacts too. 

“Like the Mediterranean diet, the Atlantic diet takes a good first step by moving away from eating mammals and birds,” Noah Praamsma, Nutrition Education Coordinator at the Physicians Committee for Responsible Medicine, tells Plant Based News. “This makes it look great compared to the Standard American Diet, but it misses out on the full potential of a plant-based diet.” 

Seafood

While fishes are usually considered to be a healthy source of omega-3 fatty acids, Praamsma points out that you can get these from plant-based sources.

“Fish oil gets a bit overhyped,” he says. “Omega-3 fatty acids don’t actually originate in the fish, but rather fish get them from microalgae, which is related to kelp. In the same way, humans can get omega-3 fatty acids from foods like flax or chia seeds.”

Red meat and dairy

Red meat has been associated with several diseases and health conditions, including those that are part of metabolic syndrome.

Eating red meat just twice a week increases the chance of developing type 2 diabetes. Both red and processed meat have been linked to colorectal cancers. Red meat can be high in saturated fats, increasing levels of bad cholesterol.

The meat in the Atlantic diet might be processed meat such as sausages, chorizo, and cured ham, which are popular throughout Spain and Portugal. These types of meats in particular carry higher risks for developing cancer. They are high in saturated fats and salt and are associated with high blood pressure and heart disease.

“The Atlantic diet also emphasizes dairy products,” says Praamsma, which “don’t contain any fiber and are often high in fat. Dairy products are the leading source of saturated fat for Americans.”

Best for metabolic health?

If you want to improve your metabolic health, a plant-based diet might actually be a better option.

Plant-based diets reduce the risk of developing metabolic syndrome by about half. They also lower the risk of developing each of the conditions included in metabolic syndrome. People who eat plant-based diets tend to have lower levels of triglycerides and lower cholesterol. Their blood sugar and blood pressure is also lower.

“More and more evidence is pointing to the overwhelming benefits of plant-based diets for metabolic health,” says Praamsma. “A well-planned vegan diet also reduces the risk of cardiovascular and other types of chronic diseases and can even reverse these conditions.”

Environmental impact of the Atlantic diet

Though the new study found that the Atlantic diet has a slightly lower carbon footprint than participants’ regular diets, it will remain far higher than that of plant-based diets.

Red meat, particularly beef and lamb, have the biggest environmental footprints of all foods. The beef industry is a leading cause of deforestation, while just one kilo emits 60 kilograms of greenhouse gasses. Farming cows is responsible for around a third of emissions of human-caused methane, a potent greenhouse gas.

Cheese is also a high-carbon food, emitting over 20kg of greenhouse gases per kilo. Pig meat is lower in emissions, but still worse than plant-based foods. It also comes with a host of other problems, including generating vast amounts of manure. In Spain, which has become a major global pork producer and farms most pigs intensively, pig manure is polluting drinking water with dangerously high levels of nitrates.

Plant-based foods, by comparison, can have a carbon footprint that is up to 50 times lower than most animal products. They also require significantly less land. This means that a widespread adoption of the diet could free up agricultural land to be rewilded. This would draw down carbon and create wildlife habitat at the same time.

Impact of seafood

The health benefits of eating fishes should must be weighed against the harms that fishing and fish farming cause. 

Fish farming now produces more fishes for food than the wild capture of fishes. But fish farming has serious environmental impacts. These include high use of pesticides and chemicals that spread into the surrounding marine ecosystems, harming wildlife.

Industrial fishing has led many populations of fishes to the brink of collapse. Populations of cod, which are a big component of the Atlantic diet, are severely depleted in both the Gulf of Maine and in waters around the UK.

Discarded fishing nets create a mortal hazard for many marine animals who get caught in them and can’t escape again. Many animals including dolphins and sea turtles get caught as “by-catch” by fishing vessels. This often results in serious injury or death.

A wider adoption of the Atlantic diet would put further pressure on marine life or encourage more fish farming. But studies show that a plant-based diet has many health benefits, including improving metabolic health, with the added advantage of having a far smaller environmental footprint.

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The post What Is The ‘Atlantic Diet’? Why It’s Not As Healthy As It Seems appeared first on Plant Based News.

The lawsuit claimed that the company’s “Revo Salmon – 100 percent plant-based with pea protein” might mislead customers into believing it contained traditional, animal-derived fish. Revo Foods denied the allegation, and the court rejected Vienna City Council’s claim.

“Our packaging declares that only 100 percent plant-based ingredients are used and clearly labels the products as vegan,” said Revo Foods CEO Dr Robin Simsa, in a release sent to Plant Based News. “Many consumers are specifically looking for these types of products, and it is important to give guidance of the product taste with descriptive names.”

Labeling restrictions show ‘distortion of competition’

According to Revo Foods, the case is the first of its kind brought against a plant-based seafood company, although complaints have been made about other, similar products such as oat milk and vegan sausages, particularly across mainland Europe.

The French government, for example, has banned 21 words like “steak” and “ham” that are traditionally associated with animal products from vegan foods made and sold in France. Meanwhile, the Polish government published a draft decree in December that could lead to similar restrictions nationwide, preceded by a similar bill by Italy the month before.

 “It seems that these naming regulations primarily affect plant-based products,” added Simsa. “A clear one-sidedness or distortion of competition is recognizable here.”

The debate over plant-based labels

Restrictions at a Europe-wide level have generally been unsuccessful so far, including the failed Amendment 171 which sought to ban general descriptive words like “creamy” along with “milk,” “butter,” “cheese,” and “yogurt.” But the overall debate continues, and generally centers around the idea that using these types of phrases on plant-based labels will mislead consumers.

In contrast, analysis actually suggests that removing familiar words from plant-based labels will decrease rather than increase transparency, and surveys report that European citizens overwhelmingly back the continued use of meaty and other comparable phrases on plant-based products.

Revo Foods, along with many other plant-based companies and environmental lobby groups, believe that legislative crackdowns on vegan and meat-free foods are revealing of the way governments prop up animal agriculture – despite its significant environmental impact and the increasing efficacy of alternative proteins.

“Meat and fish farms are heavily subsidized by the public sector through lower tax rates or by agricultural subsidies,” explained Simsa. “However, meat is by far the biggest climate driver in food production. Is this approach in line with the ‘European Green Deal,’ with which Europe wants to promote more environmental protection? We don’t think so.”

Vegan food is a ‘serious contender’ to animal products 

In contrast to France and Poland’s stance on plant-based labels, a Swiss court ruled in January last year that using “meaty” words did not mislead consumers, while Belgium is unlikely to introduce legislation ruling one way or the other in the immediate future.

In Germany, the government recently unveiled a huge $41 million USD (€38 million) investment in the promotion of plant-based foods and alternative proteins, and Denmark has announced a 40-page plan to shift towards plant-based food production.

Revo Foods believes that the court’s dismissal of Vienna City Council’s lawsuit is a “win for plant-based innovations in general.”

“The ongoing lawsuits against plant-based companies show that vegan products are already serious contenders to their animal-based counterparts in the food market,” says Simsa. “We will continue to challenge biased regulations that favor meat.”

More like this:

• Shift Funding From Animal Agriculture, Says EU Science Board
• Meat-Eating In Germany Hits A Record Low
• Oatly Wins Legal Battle To Use ‘Post Milk Generation’ Slogan

The post Vegan Salmon Company Sued For ‘Misleading’ Shoppers – Court Dismisses Case appeared first on Plant Based News.

This is good news for marine life. Decades of overfishing to meet growing global demand for seafood has depleted many fish species. Some fish communities have collapsed entirely, with serious knock-on effects for other marine animals. Fishes* are also sentient, intelligent, and have the ability to suffer – which they do when they are dragged out of the water in nets or on fishing hooks.

Fish is considered by some to have various health benefits. So how does vegan seafood stack up health-wise? And what are the best brands on the market? Here is what you need to know.

What is vegan seafood?

Fish filets, salmon, tuna, calamari, prawns, crabsticks, and even lobster can all be made from plants these days. These products aim to replicate the flavors, textures, and in some cases the nutritional content of the animal-based equivalents without the harms to animals or the environment.

What is vegan seafood made from?

There are almost as many ways to make vegan seafood as there are products on the market. Soy, seaweed, yeast, legumes, and various vegetable oils and starches are common. The popularity of soy in these products is partly down to its content of omega-3 fatty acids, as well as the fact it’s low in cholesterol and saturated fat.

But there are also faux shrimp made from peas, seaweed, and konjac root; “cod” burgers made from jackfruit; and “tuna” made from pea and wheat protein. Good Catch, one of the most well-known vegan seafood brands, uses a blend of peas, chickpeas, lentils, soy, fava beans, and navy beans to make its products.

The vegan seafood market

The 2021 documentary Seaspiracy, which revealed the devastating impacts of industrial fishing, seems to have helped to boost consumer interest in vegan alternatives to seafood. The market has indeed grown since then, outpacing total plant-based meat sales in 2022. But plant-based seafood alternatives still only currently account for a tiny fraction of seafood sales – only 0.1 percent in the US.

Projections for the industry’s future are optimistic, however. Globally, the market was worth USD $62.7 million in 2022 and is expected to grow by a third each year to reach $308.3 million by 2028. 

Investors are pouring money into research and development of vegan seafood products. In the first half of 2022, funding for the sector hit USD $178 million, though this was for cell-cultured seafood as well as plant-based and fermented products. Cell-based (also known as “lab-grown” meat) isn’t considered to be vegan as it’s real meat that requires cells to be extracted from animals.

Plant-based seafood companies that have seen significant investment include: Good Catch with $26.35 million secured in 2021; Israeli brand Plantish with $12 million in 2022 to develop its plant-based salmon filets; and plant-based salmon and tuna brand Current Foods with $18 million also in 2022.

Is vegan seafood healthy?

Most vegans drop animal products from their diets to reduce their impact on animal suffering, rather than to be healthy. But a growing number of seafood brands are offering products with some similar nutritional values. “People typically turn to conventional seafood for health benefits. And so being able to come really close to those benefits is extremely important on the plant-based seafood side,” Jen Lamy, the sustainable seafood manager for the Good Food Institute (GFI), told the BBC in 2020.

Vegan seafood products can be a good source of protein as well as omega-3s. Indeed, many of these products contain the ingredients, such as algae, that give fishes their omega-3 content.

Health issues with eating fishes

Though people generally believe seafood to be healthy, many are allergic to seafood, particularly shellfish. There are also concerns over the accumulation of heavy metals and other toxins inside the bodies of fishes. 

Polychlorinated biphenyls (PCBs), industrial chemicals which were banned in the 1980s, still pollute water and soil. The highest concentrations of them are usually found in fish. PCBs have been linked to various health problems and are the reason that pregnant and breastfeeding women are supposed to limit how much of some kinds of fishes they eat.

Mercury is a neurotoxin that also accumulates in fishes more than in other foods. Some nutrition experts argue that these health risks are still small and are outweighed by the health benefits of eating fishes. They also note that eating farmed fishes can lower the risk of ingesting toxins further because farmed fish feed is cleaned to remove toxins.

But since farmed fishes are eating unnatural diets, their content of omega-3s is actually declining, negating the purported benefit of eating them. With plant-based sources of omega-3 and other nutrients found in fishes becoming more readily available, it is possible to gain those benefits while eliminating the risks of toxic contamination.

Are vegan alternatives healthier?

Vegan seafood products made from legumes and ingredients like wheat protein gives them a good protein content – between 12 and 21 grams – with no saturated fat or cholesterol. They usually have a decent percentage of iron too, at between nine and 15 percent of recommended intake. But some are high in sodium at around 20 percent of the daily recommended amount.

Many brands also add algal oil and seaweed both to add a fishy flavor and as a source of omega-3 fatty acids. Omega fatty acids are one of the main reasons that people eat fishes, who get it from eating plankton and algae. Vegans wishing to get more omega-3 in their diet can also find it in foods including chia seeds, flaxseeds, walnuts, and kidney beans.

Benefits of vegan seafood 

Demand for seafood has boomed in the last 50 years as the world’s human population has more than doubled. The average person is also eating twice as much seafood as they did in the 1970s. This has put enormous pressure on wild fish communities and caused huge suffering to the fishes and other marine animals. To relieve some of this pressure, fishes are increasingly being farmed on industrial scales. But aquaculture comes with its own ethical and environmental problems.

The ethical costs of eating fishes

Fishes have long been regarded as forgetful and unintelligent. But the evidence is mounting that they are as or more perceptive and cognitively advanced as other vertebrates. They have the ability to feel emotions and develop cultural traditions, have self-awareness and can recognise different human faces.

The number of fishes caught from the oceans and harvested from fish farms every year is likely around two trillion. The scale of suffering involved is huge. When fishes are caught from the oceans they become exhausted, can be injured, and often suffocate under the weight of thousands of other fishes in a net. Many are left to asphyxiate on the decks of fishing boats and others will be gutted while still conscious.

But fishes caught for food aren’t the only animals who suffer. Bycatch, where other animals are unintentionally caught by fishing nets, is a widespread problem. Species including albatross, North Atlantic right whales, and loggerhead turtles get caught in nets and on fishing lines, pushing some of them to the brink of extinction. Those that become entangled with fishing gear but don’t die from it can suffer serious injuries and ongoing struggles to survive.

Fishing gear also causes lots of harm after it has been discarded. Much of it gets dumped at sea, known as “Ghost Gear.” This is the biggest source of marine plastic pollution and another hazard for marine animals who get tangled in it and die.

The demand for seafood can also come with a huge cost to humans. As vessels travel farther out to sea in search of fishes, fishing companies are trafficking people to crew the boats, where they are forced into slave labor. People might think fishes caught more locally can avoid this problem, but slavery has also been discovered on vessels operating in UK waters. 

The environmental costs of eating fishes

Some methods of industrial fishing are environmentally destructive. Bottom trawling is a widespread method that involves dragging huge weighted nets across the seafloor, indiscriminately scooping up every animal in their path. This destroys the seafloor habitat, smashing up root systems and animal burrows. Churned up sediment, changes the nutrient levels in the water and can starve bottom-dwelling plants of light. 

According to the UN Food and Agriculture Organization’s 2020 report on the State of World Fisheries and Aquaculture, only 6.2 percent of the world’s fished marine populations “underfished.” This means very few are not being overfished or fished to the maximum level without crashing the population. Meanwhile, Marine Protected Areas (MPAs) that are supposed to protect sea life are failing to do so: 97 percent of the UK’s MPAs allow bottom trawling.

Many people believe aquaculture to be a solution to the environmental problems caused by overfishing, but it is actually exacerbating the problem. Medications and pesticides used to control infections pollute the surrounding marine ecosystem. Feeding the fishes has also put more pressure on wild fish populations, rather than alleviating it, as farmed fishes are fed on fishes caught from the ocean. Farmed fishes also suffer from infections and stress by being kept in overcrowded pens.

Is vegan seafood a more ethical alternative?

It may seem like being a pescatarian – someone who eats fishes but not other animals – is more ethical than being a full omnivore. But this is based on misconceptions about the emotional and cognitive capacities of fishes. 

Journalist Garrison Lovely wrote recently about how he became a pescatarian to make his diet more ethical and sustainable, only to realize he had likely done even more harm by making this change. Vegan seafood is a far more ethical alternative to eating fishes, whether wild-caught or farmed.

Where can you buy vegan seafood?

Many large supermarkets now stock various vegan seafood products. There are also several restaurants serving vegan seafood these days too.

UK

In London, Sutton and Sons runs a fully vegan chip shop in Hackney and has lots of vegan options available at its Stoke Newington and Islington branches. Down in Brighton, the No Catch Co offers up vegan versions of many seaside staples including calamari and battered “haddock”. PETA has an extensive list of other restaurants serving vegan fish and chips around the UK. 

Sushi take-away chains such as Wasabi are also embracing vegan alternatives, offering vegan salmon in its sushi rolls. For a bit of finer dining, Stem & Glory in Cambridge serves scallops made from king oyster mushrooms and Thai “crab” cakes.

US

Another PETA list rounds up the best vegan seafood on offer in American restaurants. It includes fish tacos at The Owlery in Bloomington, Indiana; seafood hot pot at Vegan House in Phoenix; and mock eel and tofu at The Grange in Providence, Rhode Island.

Best vegan seafood brands

UK

Several supermarkets have created own-brand vegan fish products, such as Aldi’s Plant Menu Fishless Fingers and Sainsbury’s Plant Pioneers No Salmon Fillet, No Chuna, or No Fish Cakes. The No Salmon Fillet is made from jackfruit, king oyster mushroom, and seaweed, providing it with 383mg of omega-3 per 120g serving, plus 29 percent of the daily recommended protein intake for the average adult.

UK sushi company Ima has made a plant-based salmon that is ideal for making sushi and sashimi. Dutch company Vegan ZeaStar has more sushi-style fish and several breaded seafood products. Singapore-based brand HAPPIEE! has launched realistic shrimp and calamari alternatives to be stocked in Tesco and Ocado in the summer of 2023. UK brand Squeaky Bean announced the release of a vegan smoked salmon product in UK supermarkets in September of that year.

US and Canada

There is a huge choice of vegan seafood brands in North America. Good Catch is popular for its crab cakes and fish burgers. With its six-legume blend its products pack up to 21 grams of protein. Canadian company Konscious Foods specializes in frozen vegan seafood products including sushi rolls and poke bowls. Made with ingredients including konjac, seaweed, red quinoa, and pea protein, its Tuna Avocado Roll contains 30 percent of the daily recommended iron intake, 11 percent of fiber, and 6 percent of potassium. It plans to expand its reach into 4,500 stores across Canada and the US by the end of 2023.

Lily’s Vegan Pantry sells whole vegan lobster made from yam flour, and abalone by vegan company May Wah made of algal and taro protein. BeLeaf makes vegan shrimp that is also served in many restaurants. 

*While the English language generally refers to multiple fishes as “fish,” we use the term “fishes” in order to emphasize their individuality. 

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• Vegan Seafood Brand Brings Calamari And Shrimp To UK Supermarkets

The post What Is Vegan Seafood, Is It Healthy, And What Brands Are Best? appeared first on Plant Based News.

Squeaky Bean, which is known for its plant-based meat alternatives, is adding two new “fish” products to its collection. As well as the Beechwood Smoked Salmon Style Slices, it’s also releasing Tuna Style Flakes. The salmon will be available at Waitrose from September 20, and both products will arrive in Sainsbury’s on September 27. 

According to the brand, this is the first time that major retailers have stocked a plant-based smoked salmon product. The slices are made from root vegetables, and are smoked in Beechwood just like real salmon. Squeaky Bean states that they are a good source of fiber and are low in saturated fat. 

Squeaky Bean marketing controller Becky Youseman said that the products “genuinely taste and look like the real thing.” She added that the company decided to make them after noticing a “rise in demand for good quality fish alternatives as the public becomes more aware of the health of our oceans.”

The vegan fish market

Vegan alternatives to “seafood” have historically been relatively niche products. While meat alternatives for burgers and sausages have been around for a number of years, the vegan fish market has been slower to grow. 

But there has been a recent boom in demand for these foods. The global vegan seafood market was valued at USD $42.1 million in 2012, and it’s been forecasted to catapult to $1.3 billion by 2031. 

As well as a rising number of vegans, there is growing general awareness of the huge ethical and environmental costs of industrial fishing. It’s thought that around 2.7 trillion fishes* are killed by humans each year. This is more than all other animals combined. Huge nets – known as bottom trawlers – catch vast amounts of fishes from the ocean, killing unintended species and destroying vital aquatic ecosystems in their path. 

Many fishes sold in supermarkets come from the fish farming – or aquaculture – industry. Around 70 percent of the salmon we eat are raised on farms, and numerous investigations have uncovered cruelty and abuse on these. 

Where to buy vegan fish

The new Squeaky Bean products are joining a number of other plant-based fish products available to buy at mainstream UK supermarkets. It was recently reported that Singapore-based brand HAPPIEE! would be bringing frozen vegan shrimp, calamari rings, and squid pieces to Tesco and Ocado. Other meat-free brands like Moving Mountains, Vivera, and Quorn also include fish alternatives in their collections. 

Tesco’s Wicked Kitchen has in the past year acquired two vegan seafood brands, Good Catch and Current Foods. In a statement earlier this year, Wicked Foods’ CEO Pete Speranza said merging the brands meant the company was “uniquely positioned as consumers continually learn about the environmental impact realities on sea life.”

*While the English language typically refers to multiple fish as “fish,” we use the term “fishes” to emphasize their individuality

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HAPPIEE!, a Singapore-based brand launched by Growthwell Foods in 2022, will sell a variety of frozen products in Tesco and Ocado. The products are said to “deliver the same taste and texture as real seafood.” As well as its vegan “seafood,” a plant-based lamb shawarma will also be available. HAPPIEE! uses soy, potato, or wheat protein to create its alternatives, as well as konjac flour for the fish products. 

“We’re excited to offer a product which meets not only the demand of the growing sector but also offers everyone an opportunity to enjoy a plant-based seafood or meat alternative that doesn’t compromise taste or texture,” the company said in a statement. 

The “Calamariee,” “Shrimpee,” and “Squidee” products are available to buy online at Ocado now. They will be released in Tesco stores next month.

The rise of vegan seafood

While conventional meat alternatives (like burgers and sausages) have been around for a number of years, plant-based fish has – until recently – been a relatively niche product. 

But a growing number of brands are now tapping into the booming vegan “seafood” market. A report published in November 2022 predicted that the market would rise to $1.3 billion by 2031. This would mean a CAGR (compound annual growth rate) of 42.3 percent. 

The report cited “the depletion of natural ocean resources, rise in vegan population, increase in pressure on the global food supply chain, and increase in awareness regarding animal welfare and animal cruelty in farms” as factors driving the growth of the industry. 

The problem with eating fish

It’s well-documented that consuming fish comes with considerable ethical and environmental costs. Around half of the fish we eat are raised on farms. Numerous investigations have uncovered extensive welfare issues on these. Fish will generally be forced to swim endlessly in circles in barren tanks in overcrowded conditions, sometimes with tens of thousands of others. Parasites like sea lice will often be prevalent in their enclosures, and fish may be eaten alive by these. 

The industrial fishing industry catches a huge number of fish at a time with nets known as “bottom trawlers.” These can be as large as 240 meters wide and 160 meters deep. As well as catching fish to be sold and eaten, the nets will kill vast numbers of unintended species like turtles, dolphins, and sharks (known as “bycatch”). The nets also destroy vital coral reefs, ocean ecosystems, and whatever else lies in their path. Longlines may also be used to catch large numbers of fish. These can sometimes stretch on for miles, with hooks every few feet.

The fishing industry is directly contributing to the climate and nature crises. Having lots of fish in the oceans and healthy marine ecosystems helps sequester carbon from the atmosphere. The oceans are by far the biggest reservoir of carbon on earth, holding around 38,000 gigatonnes. Experts have long stated that our oceans are in danger of becoming severely depleted if we continue to fish the way we do. This would lead to the deterioration or loss of these vital ecosystems around the world. 

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Konscious Foods creates plant-based tuna, salmon, and more. It specializes in frozen realistic seafood alternatives, and stocks sushi rolls, poke bowls, and onigiri stuffed rice snacks, among others. These are available to buy in upmarket stores in the US and Canada, including Whole Foods Market.

Konscious Foods plans to use the seed money to grow its retail and food service presence. It is expected that its products will be available in 4,500 stores by the end of the year. 

The company was set up in 2023 by Yves Potvin, a classically trained French chef who started popular plant-based brand Gardein. “This investment validates our excitement about the demand – and critical need – for seafood made from plants,” Potvin said in a statement. “With the rising demand for fish, and subsequent overfishing crisis, we feel it is crucial to have better-for-you, better-for-the-world seafood options that don’t sacrifice taste or texture.

“The funds will allow us to focus on sales and marketing efforts as we expand distribution across North America and continue our goal of making sustainable, delicious plant-based food widely accessible.”

The problem with ‘seafood’

As well as being cruel (around two trillion fish are farmed and killed for food each year), the “seafood” industry is also hugely unsustainable and a key contributor to the climate crisis. 

Experts have stated that the ocean could be severely depleted of fish by 2048. This is largely due to industrial fishing. Modern fishing techniques often use huge weighted nets (known as bottom trawlers) to catch as many fish as possible. These can be hundreds of meters long and wide. They will catch any fish in their path (as well as unintended species like dolphins and turtles, known as “bycatch”).

Coral reefs, which are vital to the health of the ocean and our planet, are destroyed by industrial fishing. The fishing nets often blast coral reefs if they’re in their path, but they also have an indirect impact. Coral reefs depend on herbivorous fish to keep them healthy. This is partly because they feed on the algae that grows on them. When these fish are taken from the ocean en masse in these nets, it disrupts the entire ecosystem, and leaves the coral reefs unhealthy and susceptible to damage. 

The rising popularity of vegan fish

When compared to other meat alternatives, the vegan fish market has been relatively slow. It’s thought, however, that there will be a boom in popularity of plant-based “seafood” in the coming years. 

A report published last year predicted that the global vegan fish market would rise to £1.3 billion by 2031. It was valued at just $41 million in 2021. A number of well-known vegan companies, including Wicked Kitchen, are investing in the space – and it’s not just plant-based brands getting in on the action. Well-known tinned fish brand John West recently released a vegan version of its tuna, in a move described as a “major milestone.”

The post Vegan ‘Seafood’ To Launch In 4,500 Stores After Netting $26 Million appeared first on Plant Based News.

The franchise, which was founded in 2015, is offering plant-based tuna from Impact Food at its Irvine, California, location for two more weeks. It’s currently available on a trial basis, but there is possibility for it to be extended if it’s well-received by customers. 

Impact Food uses a combination of pea protein and seaweed to create its tuna. Accordion to the brand, this results in a “a delectable umami taste and a melt-in-your-mouth texture.” The product is said to be a nutritious and sustainable alternative to conventional tuna. 

“We’ve tried several plant-based tuna alternatives and we feel Impact Tuna has the best texture and taste in its class,” commented Mike Chen, co-founder and president of Pokeworks. “We hope creating a signature Pokeworks dish with Impact Tuna will create new demand for sustainable eating.”

The popularity of vegan ‘seafood’

While the vegan “seafood” market has developed more slowly than that of other meat alternatives, it’s seen significant growth in recent years. 

A report published in November 2022 predicted that it would rise to $1.3 billion by 2031. This would mean a CAGR of 42.3 percent. 

“The depletion of natural ocean resources, rise in vegan population, increase in pressure on the global food supply chain, and increase in awareness regarding animal welfare and animal cruelty in farms drive the growth of the global plant-based seafood market,” the report stated. 

The problem with ‘seafood’

The number of fish we kill for food each year is almost incomprehensible. While it would be impossible to get an actual figure, estimates predict that around 2-3 trillion individuals lose their lives each year. 

A growing body of evidence suggests that fish are sentient and capable of feeling emotions like pain. This indicates that the fishing industry causes suffering on a vast scale.

Around half of the fish that we eat worldwide are raised on farms. Fish have little or no legal protections, and multiple investigations have uncovered significant cruelty on farms. They will often be reared in cramped enclosures in rivers, lakes, or in the sea. Due to conditions in which their kept, disease is rife in fish farms. Pens will also often be filled with sea life. These parasitic creatures will eat farmed fish alive, causing them to develop large sores and for their scales to fall off. 

In the industrial fishing industry, vast quantities of fish will often be caught at a time with a process called “bottom trawling.” This entails dragging weighted nets – which can be as large as 240 meters wide and 160 meters deep – across the ocean floor. This not only kills a huge number of species, but also destroys coral reefs and vital ocean ecosystems. Another method of catching fish is using “longlines.” These can be miles long, and have a hook every few feet.

More like this:

• Wicked Kitchen Just Bought A Second Vegan Seafood Company
• Major Tinned Fish Brand John West Launches Vegan Tuna
• Turn Tofu Into Salmon With This Vegan Recipe (Ft. Creamy Dill Sauce)

The post USA’s Biggest Poke Chain Launches Vegan ‘Seafood’ appeared first on Plant Based News.

In what’s been described as a “major milestone,” the 166-year-old company, which is owned by Thai Union, will initially launch the fish-free product in the Netherlands. It’s thought that other European countries could follow suit if the product is well-received. 

The plant-based tuna is made from soy and wheat protein, and comes in two flavors – Vegan Fish-Free Tuna with a Dash of Oil and Vegan Fish-Free Tuna with Tomato & Basil. The launch is reportedly part of Thai Union’s aim to become more sustainable. 

“John West Vegan Fish-Free Tuna is Thai Union’s first branded alternative protein product launch worldwide and therefore a major milestone for us,” said Jon Burton, director of the company’s European Marine Protein unit.

The product is available at 1,400 stores across the Netherlands now. 

The rise of vegan and cultivated fish

Consumers and brands are increasingly looking to more sustainable alternatives to fish. Plant-based and cultured (cell-based) “seafood” products haven’t been around as long as other meat alternatives. But they have seen significant growth over the last few years.

Last year, Thai Union launched a $30 million venture fund for cultivated fish products. This joined a $9 million investment in alternative protein.

The vegan “seafood” market was valued at $42.1 million in 2021, and it’s been projected to reach $1.3 billion by 2031. A number of start-ups are focusing on the area, and consumers can now buy vegan prawns, salmon, and more. 

In May of this year, plant-based brand Wicked Kitchen acquired a vegan fish manufacturer named Current Foods. It came shortly Good Catch joined the company in September 2022. 

“Now, our two purpose-driven brands can better support a single mission: to create amazing foods that work towards improving the environment and the lives of humans, animals, and sea life by inspiring the world to eat more plants,” a Wicked Kitchen spokesperson said at the time. 

The problem with ‘seafood’

As well as causing the deaths of up to two trillion fish a year, fishing destroys the Earth’s oceans.

Taking fish out of the ocean creates an imbalance in the ecosystems. Industrial fishing, which often involves catching vast amounts of fish at a time with nets that can be the size of one and a half football fields, also causes the deaths of whales, dolphins, turtles, sharks, and other animals who aren’t being caught for food. They are often referred to as “bycatch.”

One estimate has stated that the oceans could be almost fishless by 2048 if we do not change our eating habits. 

More like this:

• You Can Now Buy Mini Vegan Caterpillar Cakes At These UK Supermarkets
• ‘World’s Most Sustainable’ Ice Cream Made With Air Debuts In Singapore
• Vegan JUST Eggs Now Available At Thousands More US Stores

The post Major Tinned Fish Brand John West Launches Vegan Tuna appeared first on Plant Based News.

The secret to transforming extra firm tofu into a salmon fillet is an extraordinary marinade. To that end, this recipe combines rich miso with piquant seaweed to mimic the oceanic taste that salmon is known for.

While the marinade does a lot of the heavy lifting, don’t overlook the dill sauce. The creamy addition brings the final salmon-like dish together. Equal parts cool, creamy, and tangy it works perfectly with the tofu fillet. In fact, it’s so tasty that you might want to add it to your regular sauce rotation, just to dip veggies in (highly recommended).

Here’s how you can make your own cruelty-free vegan salmon fillet. And take our advice: serve with smashed new potatoes and seasonal greens for an incredible vegan dinner.

5 from 1 vote

Duration25 mins

Cook Time10 mins

Prep Time15 mins

Servings4 servings

Ingredients

For the salmon fillet

• 400 g extra firm tofu
• 6 tbsp cornflour (for coating)

For the marinade

• 250 ml vegan stock
• 1 tsp liquid smoke (or smoked paprika)
• 2 tbsp soy sauce
• 2 tbsp cider vinegar
• 2 tbsp neutral oil
• 2 tbsp maple syrup
• 1 tbsp white miso
• small piece of fresh beetroot (roughly chopped)
• 1 sheet nori (roughly torn)
• 2 cloves garlic (roughly chopped)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the creamy dill sauce

• 1 clove garlic (crushed)
• 200 ml vegan crème fraîche
• 1 1/2 tbsp wholegrain mustard
• 1/4 tsp salt
• 20 g fresh dill (big stalks removed)

Instructions

• Drain the tofu then pat dry. Cut in half lengthways then in half again to make four rectangular chunks (they don’t have to be perfect).
• Take a chunk of the tofu and using a sharp knife, score some lines diagonally across one side (be careful to only cut to about halfway through – not all the way through). Repeat with the remaining three pieces and set aside (handle them carefully as they can come apart quite easily until cooked).

  Set aside.
• Place all marinade ingredients in a high-speed blender and blend until very smooth.
• Place the tofu chunks in a small, airtight container and then pour the marinade over the top so that all four pieces are completely covered.

  Leave to marinate for a minimum of an hour but ideally overnight.
• When ready, remove the tofu from the marinade and then coat each piece thoroughly (on all sides) in the cornflour.
• Using a large frying pan, heat a little oil on medium heat then place each of the tofu pieces into the pan. Turn each piece over and fry until golden on all sides.

  Set aside.
• Now make the dill sauce. Using a small saucepan, fry the garlic in a little oil on medium heat for two minutes.
• Add all the other ingredients and heat for a further 3-5 minutes, stirring frequently.
• Pour over the vegan salmon to serve.

Optional serving suggestions: fresh dill, green beans, kale salad, lemon pasta, lemon wedges, pan-fried asparagus, quinoa, rice, roast potatoes, salad, smashed new potatoes, steamed broccoli (or any other steamed veg you fancy).

Top tips for the best vegan salmon with dill sauce

If you can, plan ahead and let your tofu marinate overnight. It might feel like a long time to wait but the depth of flavor that this imparts is incredible and heightens the salmon-like quality.

Also, be sure to find fresh dill to make your sauce. The citrus and aniseed notes of the herb are more pronounced when fresh and help to create an uplifting accompaniment for your tofu fish.

—

This vegan salmon recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original post here.

The post Turn Tofu Into Salmon With This Vegan Recipe (Ft. Creamy Dill Sauce) appeared first on Plant Based News.

Current Foods is known for its sushi-grade salmon and tuna alternatives made from unusual ingredients including bamboo, potato, and algae. Presently, it supplies US and European food service industries, but is not sold directly to the public.

By acquiring all of the Current Foods stock, Wicked Kitchen will gain access to the plant-based sushi market itself.

Speaking about the newest merger, Wicked Kitchen said: “Now, our two purpose-driven brands can better support a single mission: to create amazing foods that work towards improving the environment and the lives of humans, animals, and sea life by inspiring the world to eat more plants.”

A ‘perfect match’

Discussing the merger of the two companies, Wicked Foods’ CEO Pete Speranza said: “Current Foods is a perfect match for Wicked as a global-impact brand with the same mission and complementary products. With this deal and the Good Catch acquisition, we’re uniquely positioned as consumers continually learn about the environmental impact realities on sea life.”

Increased consumer awareness could be one reason why the plant-based seafood market is taking off. Accordingly, the sector is predicted to reach $1.3 billion by 2031, if a 42.3 percent annual growth pattern continues. Consumers are increasingly becoming aware of the environmental cost of “seafood,” as well as the ethical implications of fishing.

Wicked Kitchen’s global growth

Starting life in 2018 as an in-house brand for UK supermarket chain Tesco, Wicked Kitchen has grown hugely.

Today, the brand has a presence in Asia, the US (including at sports events), and across Europe, with a product range that is hundreds-strong. Moreover, it is also diverse. It ranges from frozen meals to wraps, plant-based meat slices, and more.

The post Wicked Kitchen Just Bought A Second Vegan Seafood Company appeared first on Plant Based News.

One of these is Peter Singer, the author of the 1975 book Animal Liberation. The book, which is often credited as being key in kick-starting the animal rights movement, is being reissued next month. Singer was recently quoted in an interview as saying: “I think it’s unlikely that oysters feel pain. And even if you think they do, then because of the way they’re grown and harvested it might well be that you’re not responsible for more pain than if you eat plants. Because after all plants also have to be grown and often rodents are killed while plowing or harvesting.”

He added that we can’t be “100 percent sure,” but expressed his belief that eating oysters is “as pure as most foods we can get.”

Singer isn’t alone. His view is shared by many others who consider themselves vegan. Another is chef Alexis Gauthier, who has led kitchens at Michelin-starred restaurants, and went vegan on ethical grounds in 2016. “For me, a vegan diet is fundamentally about compassion,” he previously said, before adding that oysters are non-sentient beings and therefore acceptable to eat.

The question of oyster sentience is often put forward to vegans. Here’s everything you need to know about how to respond.

What are oysters?

“Oyster” is the name given to a number of invertebrate bivalve molluscs. They naturally live in the ocean, but are often raised on farms. Oyster farms are usually located in natural or human-made bodies of water. Oyster farming is considered by many to be sustainable, due largely to the fact that the animals filter the water while feeding. They are also capable of extracting carbon from the atmosphere and storing it in their shells. 

Oysters are eaten all over the world. They are a hugely popular “seafood,” and can be eaten both raw and cooked. In 2022, the oyster market reached 7.11 million tons worldwide. They are often considered an aphrodisiac, and are commonly served still in their shell.

China is the world’s largest producer of oysters, and they are also popular in the US, France, Canada, Japan, Aotearoa (New Zealand), and the UK.

Are oysters vegan?

In short, the answer is no. Oysters are animals, and eating them is therefore not considered compatible with a vegan lifestyle. Yet many vegans are asked whether they consume them. At first glance this question can seem strange; oysters have long been part of the animal kingdom, why would anyone think they’re a reasonable part of a plant-based diet?

Part of this comes down to their experiences with pain and sentience.

Do oysters feel pain? 

Some people claim that oysters are vegan-friendly due to a belief that they are not sentient creatures capable of feeling pain.

Pain is a subjective experience and impossible to measure in any animal. However, most people will class an animal as capable of pain if they have a central nervous system and brain. Oysters have neither of these, which has led many to assume that they are not capable of such emotions. While it may be less likely they feel pain compared to animals like dogs, cats, fish, and insects, there is no scientific evidence that proves it. 

Oysters do have a basic nervous system and a small heart and internal organs. Some scientists believe that, while they may not experience pain in the same way as us, they could still respond to negative stimuli. This may indicate that they are capable of something at least resembling pain. Other scientists state, however, that such responses are reflex, rather than pain-driven. 

Should vegans eat oysters?

We don’t know if oysters feel pain, but that doesn’t mean vegans should eat them. Humans have, over the years, wrongly believed that many animals aren’t sentient, only to later discover through scientific developments that they are.

Just because a being has a different physiological make-up to us, that doesn’t necessarily mean they are incapable of feelings that are similar or equivalent to those experienced by humankind.

Oysters are not an essential component of our diets. But luckily for “seafood” fans, there are plant-based alternatives.

Vegan alternatives to oysters

The vegan “seafood” market is growing, and it’s likely that we’ll see a number of plant-based “oysters” popping up in restaurants and supermarkets in the coming years.

One company, named Pearlita Foods, last year created a prototype of a cell-based oyster, which came in a biodegradable shell. 

Vegan oyster sauce

One ingredient that many vegans may miss is oyster sauce, which is hugely popular in a number of Asian cuisines. The savory condiment is created by simmering oysters in water, and it’s often used in stir fries. 

Thankfully, there are many vegan alternatives you can use. Cupboard-friendly options are soy sauce, hoisin sauce, mushroom sauce, teriyaki sauce, and tamari sauce. Some retailers also stock vegan oyster flavor sauces, which contain only plant-based ingredients. 

More like this:

• How Dangerous Are Sharks To Humans? The Truth About A Misunderstood Species
• The ‘World’s First’ Octopus Farm – Everything You Need To Know
• Why Aren’t Pearls Vegan? Here’s How They’re Produced

The post Are Oysters Vegan? The Debate Explained appeared first on Plant Based News.

In this recipe, the king oyster mushroom nigiri sushi has an authentic Japanese topping of ume and shiso too.

What is ume?

The word “ume” is a Japanese word for “ume plum.” At the same time, it is also a shorter version of the word “umeboshi.”

Umeboshi is a Japanese ume plum pickle that’s intensely salty and sour and is typically served on top of a bowl of rice and is very pungent, so a little goes a long way. Umeboshi is a whole ume plum pickle. In this recipe, a paste form called “neri ume” is used.

You can buy neri ume from Japanese grocery stores or any major online stores that carry Japanese speciality foods. If you have no luck, you can buy whole umeboshi and remove the pit and chop with a knife until it becomes a paste.

Ume pairs very well with shiso leaves and is the perfect way to garnish your king oyster mushroom nigiri.

What is shiso?

There are two types of shiso leaves, green and red. In this recipe, green is paired with ume. The flavor marriage of the two creates an iconic Japanese taste that everyone should try. Especially when looking to recreate popular sushi dishes.

No ratings yet

Duration1 hr 5 mins

Cook Time35 mins

Prep Time30 mins

Servings12 Nigiri

Ingredients

Vinegared Sushi Rice

• 2 servings sumeshi (vinegared Sushi Rice)

King Oyster Mushroom “Fish”

• 4 large pieces king oyster mushrooms (about 12 oz)
• 1 tbsp neutral oil
• 2 tsp soy sauce or tamari adjust to taste
• 1 tsp toasted sesame oil adjust to taste

The Rest

• 1/2 tsp neri ume pickled ume plum paste (per nigiri)
• 8-10 green shiso ohba leaves or green shiso perilla leaves

Instructions

• First, prepare sumeshi (vinegared sushi rice) using any recipe that you already like.
• While the rice is cooking, start preparing the king oyster mushroom 'fish.' Trim off the top and the bottom of the mushrooms then slice them lengthwise into 8.5 -10 mm thick slabs. Also, trim the sides if you like. Then, score diagonally on both sides but be sure not to go too deep or they will break apart.
• Cook the mushrooms. Heat up a frying pan to a medium to medium-high heat (a non-stick surface is recommended). Pour in neutral oil and cook the mushrooms for about 2-3 minutes on each side until golden brown. Try not to move them too much for better coloring. Remove them from the pan and lay them flat–in a single layer–on a large plate or something similar. While still warm, season with soy sauce and toasted sesame oil. Set aside to marinate until the sumeshi is done.
• Once the sumeshi is ready (it should be cooled down to around body temperature), start assembling. Dampen your hands and grab a small amount of rice in one hand. Toss and roll gently to form an oval shape (don’t squeeze!). Place the marinated mushroom “fish” on top. Shape it again with gentle pressure. Repeat the process.
• Right before serving, prepare your shiso leaves. Clean the leaves under running water and gently pat dry with a towel. Cut off the stem and roll all the leaves together (like making a sushi roll) before slicing them thinly. To serve, top your sushi with a pinch of thinly sliced shiso leaves and a tiny amount of neri ume (about 1/2 tsp for each nigiri.)

ADDITIONAL NOTES

• Don’t discard the trimmed-down mushroom parts! You can save them for another meal.

What to do with leftover rice

You may have some leftover rice when preparing your vegan nigiri sushi. If so, don’t throw it away! You can store in the refrigerator, like any other leftover rice, but be aware that sumeshi will harden, so store in an airtight container and eat within one to two days.

You could also make fried rice using sumeshi (though it will taste slightly sweet and vinegary).

—

This vegan king oyster nigiri sushi recipe was republished with the permission from Plant Based Matters on August 16, 2022. It was last updated on May 19, 2023. Find the original recipe here.

The post Vegan Sushi Lovers: Here’s How To Make Nigiri With King Oyster Mushrooms appeared first on Plant Based News.

The revelation came from a two-year study conducted by Charles Sturt University, the Department of Primary Industries, and Narrandera Fisheries Centre. Results conclusively show that across New South Wales (NSW), the Eustrongylides excisus parasite is impacting the health of local animals. 

Specifically, Murray cod, Galaxiidae, and trout cod have all been infected and now pose a threat to human health. This is due to all three being common food sources in NSW. Sample fish were caught from the Cataract Dam near Sydney and were confirmed to contain the parasite.

“We found this large worm inside the flesh of the fish, which is quite concerning because this is where usually people consume the fish,” Shokoofeh Shamsi, a professor at Charles Sturt University said in a statement. 

She continued that fish and humans are not the only species at risk from the parasite; birds have also died. “The worm actually got to their stomach. It penetrated through the stomach, made a hole and went through the body cavity,” she said.

What happens to infected humans?

Humans can ingest the parasite themselves by eating infected fish. Once inside the body, it has the potential to burrow into intestines, just as it does in birds. The process is considered to be painful, as the worm physically breaches the gastrointestinal tract.

There are no confirmed human deaths from Eustrongylides excisus infection. However, it is unknown how many people have been infected in Australia, leaving room for doubt as to the full spectrum of potential consequences.

‘Dangerous but easily preventable’

Shamsi claims that eradicating the risk of infection is “easy,” despite the parasite itself being considered dangerous. 

“All we have to do is make sure we cook fish like any other food items, like vegetables, red meat, or chicken. If you cook them properly you minimize or completely remove the risk of infection,” she said.

It is worth noting that cooking methods cannot guarantee avoiding infection. The only way to prevent contracting parasites from eating fish is to abstain from the consumption of the potentially self-aware animals entirely.

The post Gut-Burrowing Parasite Found In Aussie Fish Threatens Humans And Wildlife appeared first on Plant Based News.

On November 17, marine biologist Emma Smart was reportedly “dragged” out of Catch at the Old Fish Market, a Michelin-starred seafood restaurant in Weymouth, UK.

She had been trying to engage Attenborough in a discussion about the climate crisis. She also wanted to ask him to use his platform to call for vital food system changes.

Video footage of Smart being removed shows her shouting: “David, I’m a scientist. David, please.” Moments later, while face down on the pavement and being handcuffed, she stated that she is taking action for the future of her children. 

Smart, also an Animal Rebellion activist, attempted to pass a letter to Attenborough. In it, she asked him to meet with her for five minutes “for all life on Earth.”

Weymouth is on the English Channel coast of England. It’s thought to be at significant risk of sea level changes, as a result of the climate emergency. Flood risks have increased to the point where Smart predicts that the town will be largely uninsurable in coming years.

Case dismissed

Smart attended Poole Magistrate’s Court in March 17. She was charged with failure to comply with a section 35 dispersal order at the upmarket restaurant.

She was ultimately acquitted, with the judge highlighting Smart’s Article 10 rights under the European Convention on Human Rights. She was reportedly given inadequate time to comply with the dispersal order, and her behavior was deemed non-threatening.

“I’m thrilled the judge recognized my right to protest on this absolutely critical issue, and I will continue to push the need for us all to talk about the solutions to the climate and ecological crises,” Smart said in a statement sent to Plant Based News.

“I hope this verdict sends a clear signal that ordinary people across society are taking a stand for climate, social, and animal justice.”

Fellow Animal Rebellion member, primary school teacher Louisa Hillwood, commended Smart’s “bravery.”

In a statement, Hillwood added: “We are delighted to see the judiciary side with ordinary people taking a stand against the cost-of-living, climate, and ecological crises. Emma Smart bravely took action last November when she attempted to speak to Sir David Attenborough at The Catch and raise the conversation on the need for a plant-based food system.

“We will continue to have this incredibly important conversation about the need to completely rethink the way we produce food, in a way that benefits us all.” 

Seafood and the climate crisis

Industrial fishing is intrinsically connected to the climate emergency. 

Massive catching operations severely deplete various species and contribute to a biodiversity crisis. Discarded fishing equipment also poses a serious threat to marine life. This comes in the form of altering their habitats, and therefore their life spans. Simply entangling animals for the remainder of their lives is also a consequence.

Emissions from fishing vessels can’t be ignored either, as they contribute to a cycle of marine destruction. 

As global heating increases due to greenhouse gas emissions, Earth’s oceans are getting warmer. Since 1901, it’s been estimated that the global sea surface temperature has increased by 1.5°F. This is because oceans contain 90 percent of the heat created by human-induced global warming. Such changes impact currents and climate patterns globally, thereby setting in motion a cycle of destruction and further biodiversity loss.

Leading by example

For these reasons, amongst others, animal and climate justice group Animal Rebellion is calling for support to help fishing communities, such as Weymouth, to transition to a plant-based food system. 

The organization also told Dorset Live that it was disappointed to see leading climate activist Attenborough dining in a luxury seafood restaurant. It added that the location charges a minimum of £65 per person.

“The Catch is a symbol of excess and inequality in today’s world. Weymouth has average wages amongst the lowest in The UK and is at huge risk of sea level rises. Yet this restaurant still continues business as usual amongst the worst cost-of-living crisis many will ever experience,” Smart said in a statement in November.

According to Animal Rebellion, Attenborough was dining with crew members of Wild Isles at the seafood restaurant. The new docuseries underscores the importance of protecting the planet and wildlife.

Attenborough’s climate activism

Through his numerous nature shows, Attenborough has increasingly been discussing the climate crisis.

Though he has ditched red meat from his diet, Attenborough admitted in 2021 that he still eats fish and chicken. We don’t know what diet Attenborough follows now, or what he was eating at the restaurant.

Activists – including Smart – want to see the beloved British presenter setting more of an example by not eating at seafood restaurants and being vocal about the need to move to a plant-based diet.

“We don’t need another documentary series showing us that we are losing, some 150 species going extinct globally every single day. What we need is action. Sir David is in a unique position to tell the truth about the biodiversity crisis. He has the chance to leave a legacy of love, care, and of being the forerunner of a better world,” Smart concluded.

This article was originally published on November 28, 2022. It was last updated on March 21, 2023 to include new information about Smart’s case.

The post Marine Biologist Acquitted After David Attenborough Encounter That Led To Her Arrest appeared first on Plant Based News.

This recipe is the result of how we can get so much inspo online to make everyday life tastier and healthier, and we absolutely love it! Make sure to give this one a go because it’s really a fantastic flavour combo, very nourishing and super fun to make! It’s also a great vegan lunch or dinner recipe for the warmer months, so have a spring fling or some summer-loving with a bowl of vegan salmon and rice!

No ratings yet

Duration20 mins

Cook Time5 mins

Prep Time15 mins

Servings4

Ingredients

• 2 cups cooked brown rice
• 500 g extra firm tofu
• 1 large cucumber finely sliced
• 1 avocado sliced
• 8 radishes sliced
• 4 tbsp toasted sesame seed
• 2 spring onions finely diced
• 4 tbsp pickled ginger
• 2 tbsp vegan mayo
• 2 tbsp sriracha
• 4 nori sheets (each cut into 4)
• ½ lime juiced

Tofu salmon marinade:

• 1 cup water
• 1 beetroot cooked
• 1 tbsp white miso paste
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (low sodium)
• 2 nori sheets
• ½ tbsp garlic powder
• 1 tbsp sesame oil

Instructions

• Add all the tofu salmon marinade ingredients to a blender and blend until smooth.
• Using a cheese grater, shred the block of tofu. Add the tofu to a Tupperware, cover it with the marinade and let it sit in the fridge for a couple of hours or overnight.
• Cook the tofu in a pan on medium heat for 5 minutes until most of the liquid has evaporated.
• To build a bowl, add ½ cup of rice, some tofu, cucumber, avocado, and radish. Top with toasted sesame seeds, finely diced spring onions, pickled ginger, vegan mayo and sriracha. Squeeze a little bit of lime on top.
• You can use the nori sheets square to scoop up the delicious food or sprinkle it on top. Enjoy

Top tips for the best tofu salmon and rice bowl

If you can, stay seasonal with your veggies and buy locally sourced, to reduce the carbon footprint of your finished meal. The joy about dishes such as this one is that you can easily adapt to personal taste preferences and ingredients availability.

For a fall or winter version, why not serve with slices of baked sweet potato and hot edamame?

—

This recipe was republished with permission from plantbaes. Find the original recipe here.

The post That Viral Tofu Salmon And Rice Bowl Recipe (But Make It Vegan) appeared first on Plant Based News.