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PROVEG Blog

World Day of Social Justice: Why do we need racial diversity, equity, and inclusion in our work?

Our vision is a world where everyone chooses delicious and healthy food that is ...

On a mission to create slaughter-free meat: Prof. Dr Mark Post on food grown from cells

The Dutch food technology company Mosa Meat created the world’s first hamburge...

Designing and framing plant-based products to increase consumption

ProVeg’s Food Industry and Retail International team spoke to Armando Perez-Cu...

MAX Burgers on how sustainable food concepts can be implemented in the corporate world

The fast-food chain MAX Burgers is the oldest burger chain in Sweden. In 2011, t...

Looking back at 2018 – the year plant-based living went mainstream

Interest in plant-based living soared in 2018, with many more people choosing to...

Putting animal agriculture onto the climate change agenda

ProVeg was in attendance at COP24 earlier this month, stressing the impact that ...

Expanding the search for plant-based proteins

For decades, soya has dominated the ingredients lists of plant-based meat and da...

ProVeg’s New Food Conference: shaping the future of food

At a moment in time when we are facing rapidly increasing demand for animal prod...

Meet the winner of the United Nations climate action award

Building ‘Momentum for Change’ is what motivates people at ProVeg to do what...

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