Food & Cooking
Health & Nutrition
I went plant-based 13 years ago. I’m ready for more flexibility.
The movement I joined with such enthusiastic belief in its ability to improve people’s health has become—in many ways—a stifling, judgmental bubble that leaves no room for dissent.
The plant-based movement is looking at the “educated consumer” all wrong
I spent five years working in produce at a local co-op. Here’s what I learned about how consumers actually make food choices.
12 Things I've Learned from Being Plant Based for 12 Years
Insights, thoughts, and amusing anecdotes from 12 years of eating plant-based food.
Appetite: The Downfall of the Alt Protein Movement?
Alternative protein claims to be a solution for humanity's meaty appetite. But the drive to mimic meat may support the societal narrative around meat eating rather than rewrite it.
Should Consumers Look to Big Food for Healthier Choices?
Who's responsible for healthy food choices: food manufacturers or consumers?
Plant-Based vs. Whole-Food Plant-Based: It's a Plant Protein Smackdown 🥊
The scientific jury is still out on whether alternative proteins are actually healthy—especially when compared to whole plant foods.
Plant-Based Brands Miss Big Opportunities to Bolster Consumer Health 🥗
Food can be medicine, but consumers have strange ideas about what "medicine" means.
60% of Consumers Think Meat is More Nutritious Than Plants 🥩🥗
Consumers want to make healthier food choices, but many hesitate to eat more plants for fear of missing out on nutrients.
Comfort Food vs. CAFOs: The Battle Over What's "Healthy" Continues
Consumer education is at an all-time high, but knowledge of what actually goes on in our food system remains limited.
Fermentation is Cool, but People Prefer Pretty Food
Consumers like tasty food—but only if it looks nice.
Battle of the Proteins: Plant-Based Controversies in the News
Should plant-based alternative proteins try to be cheaper, healthier, or both?
Industry Interviews: The Future of Protein is Plant-Based 🌿🥩
Three plant-based industry experts discuss the next generation of protein: industry trends, consumer attitudes, and challenges.
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