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TOPIC: vegan

food / travel

When French Restaurants Go Vegetarian, From Michelin Stars To Le Burger King

From temples of gastronomy to fast-food restaurants, it's easier than ever to find items on the menu without any meat or fish as restaurants are increasingly responding to a growing demand for vegetarian and vegan options.

PARIS — Vegetarian and vegan alternatives are gaining more and more ground on French restaurant menus. This phenomenon is spreading across a wide range of establishments. According to the Food Service Vision firm, out of the around 630 Michelin-starred restaurants in France, 145 of them now offer a vegetarian or vegan menu.

On the table service side, according to the same firm, 11 of the 12 largest French restaurant chains included vegetarian options in their autumn-winter menus, while in fast-food restaurants, 11 out of 14 chains offered vegetarian options as well.

"The big names in gastronomy, from Alain Passard to Alain Ducasse, were quick to embrace this change," says François Blouin, Food Service Vision president-founder. "The leading chains also quickly took into account the rising demand. Today, all levels of the market are affected."

Indeed, the trend has expanded beyond those who only consume vegetarian or vegan meals. According to a study by CHD Expert-Datassential conducted for the latest Sandwich & Snack Show, over 40% of French people had consumed at least one meal without meat or fish in a week.

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Gùsto! How · What · Where Locals Eat (And Drink) In Warsaw

Poland's capital — known for its rich history, impressive skyline, and vibrant arts scene — is often overlooked when it comes to cuisine. Here's what to eat when visiting Warsaw.

For destinations like Rome or Paris, eating the local cuisine is a big part of the draw. Warsaw instead is an evolving food and drink experience, offering an eclectic mix of culinary options: traditional fare and trendy alternatives.

Fusion restaurants and gastro pubs have become popular as the Polish capital reinvents itself. Chefs are continuing to reinvigorate and experiment with Polish cuisine, and Japanese and Korean restaurants are enjoying newfound popularity.

Visitors looking to explore Poland’s flavors are sure to find them here.

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The Ital Diet, A Rastafarian Recipe For Eating Right

For a combination of spiritual and political reasons, Rastas developed a diet based on healthy, local ingredients that was a precursor, it turns out, to some current food trends.

Bob Marley used to drink a strange beverage every morning made of a reddish colored seaweed known as Irish moss, so named because it's thought to have been introduced in Jamaica in the 17th century by Irish immigrant workers. The algae has been growing on the coast ever since.

The drink derived from it, known for its high content of vitamins, iron and calcium, is now marketed in a ready-to-consume version. It has little to do with the brew that was so dear to the king of reggae. Either way, the Irish moss beverage is part of what's known as the "ital diet," which was born with the Rastafari movement in the 1930s.

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Argentina's Meat Industry Has A Beef With Paul McCartney

Is the former Beatles band mate to blame for declining beef consumption in the BBQ-loving country?

BUENOS AIRES — It goes without saying that beef is a big deal in Argentina, where barbecuing remains an almost sacrosanct pillar of social life. And yet, as of January, consumption has dropped to an historic low of 41 kilograms per person annually. So what gives?

That's the question Argentine beef lobbyists in what's known as the IPCVA, the meat industry's promotion institute, are asking. Could it be that the rise of vegetarianism and veganism are taking a toll?

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Slow Vegetarianism: Take Your Time And Use Your Brain

Going vegetarian or vegan is not just to stop eating meat, but a progressive rejection of the globalized food industry.

BARCELONA — The warnings have been piling up for years: researchers are encouraging the public to eat less meat, both to protect the environment and their health. In 2015, the World Health Organization (WHO) qualified red meat as "probably" cancer-causing and processed meats as "carcinogenic to humans," prompting social alarm and a sustained reduction since in meat consumption worldwide.

Spain's Agriculture Ministry, which gathers food consumption statistics, found that meat-eating in Spain fell by 2.8% in 2018 compared to 2017, as part of a steady decline over the previous seven years. In the United Kingdom, a study carried out by Sainsbury's supermarkets found that 91% of Britons were actively reducing meat consumption, not just for health but also ethical and environmental reasons.

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Frank Niedercorn

100% Vegan: A Tempting But Misguided Recipe To Save The Planet

It is necessary to drastically reduce our beef consumption for both sanitary reasons and to fight against climate change, yet livestock will remain indispensable for their contributions to the environment.

PARIS — By now, we have heard over and over again that we need to lower meat consumption. But by how much? According to an academic study by France's Nutrinet, one is advised to consume at most 500 grams of red meat per week, while according to the "Eat" study published earlier this year by Lancet magazine, the advise is to eat no more than 200 grams per week. The consumption of meat is the center of concern for nutrition specialists and environmentalists.

Fundamentally, a diet rich in animal products, such as red meat, makes one more prone to obesity, diabetes and cardiovascular disease. In France, as of recently, 21% of overweight people consume red meat, while only 12% are vegetarian. Similar trends are recorded abroad. "We associate a more plant-based diet with the reduction of risk for certain cancers," says Benjamin Allès, a researcher at the Nutritional Epidemiology Research Team located in Paris, France.

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food / travel
Michelle Arévalo Zuleta

Discovering Exquisite Vegan Food In Beef-Loving Bogotá

Colombians love their carne. But in the capital city, there are plenty of options too for top-end, meat-free dining.

BOGOTAI confess that I've tried several times to stop eating meat and animal products, all for various reasons. A love of nature and for animals. I want to help the environment. Above all I'd like to improve my eating habits. But giving up things like fried fish, or ending a 20-year relationship with chicharrónes (fried pork), isn't easy.

Living in Bogota certainly helps. Because as much as Colombians love their meat, the capital city also offers a surprisingly ample array of exquisite, mouth-watering vegan options.

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food / travel
Jillian Deutsch

Take 5: Vromageries And Other Restaurants Turning Traditional Cuisine Vegan

Restaurants around the world take the meat and dairy out of food to make traditional food trendy.

PARIS — Cheese boutiques (or "fromageries' in French) line the streets of almost all French towns. Their expertly crafted — and sometimes infamously stinky — cheeses draw locals every week and tourists from around the world.

But one new cheese shop in the heart of Paris is making something a bit different: vegan cheese, or as the French might one day say, "vromage."

Venezuela-born Mary Carmen Iriarte Jähnke got the idea for the inventive cheese after she moved to Paris to study and started to go vegan a few years later, in 2010. For a culture so proud of its special cheese, Jähnke found it difficult to not partake in the cuisine.

Cheeses were her "Achilles heel, especially in France, where they are so good," Jähnke told French daily Libération in mid-March.

Ten years after arriving in the city, Jähnke is now the founder, owner and chief vegan cheese maker at Jay & Joy near Bastille, in Paris' 11th arrondissement.

The idea of dairy-less cheese might make the French pose questions (and possibly cringe), but Jähnke hopes their curiosity will make them actually taste it. She also has "joyourts," vegan yogurt made from rice, and "fat joy," vegan foie gras from cashew nuts.

Jay & Joy is not the first place to turn a culture's key cuisine vegan. Across the globe, examples abound — from Mexico City to Seoul:


Vegans don't really flock to Germany for the food. The country's culinary culture relies heavily on brats and beer, the latter of which might be vegan but isn't advised as a sole source of nutrients. But Berlin, the nation's capital and hipster hotspot, has vegan currywurst spots that allow vegans to partake in a local favorite.

Photo: Curry at the Wall's Official Website

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Alidad Vassigh

Argentina's Famous Meat Industry Grills President Over 'Vegan Mondays'

Beef is a big deal in Argentina. But in the Casa Rosada presidential palace, people (including the president himself) are now going meat-free. What gives?

BUENOS AIRESArgentina is steak country. Meat-eating is a pillar of social life, not to mention an engine for the economy.

So there was bound to be a major beef when the country's powerful meat lobby found out — via Facebook — that the cafeteria at the Argentine presidential palace will only be serving vegan food on Mondays. Cattle ranchers were fired up further when the chief administrator of the presidential office, Fernando de Andreis, implicitly linked their sector with global warming.

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food / travel
Barbara Vorsamer

Veganism And Climate Change, Quest Of A Curious Meat Eater

Steak or avocado, which is worse for the environment? And other pressing questions for an omnivore flirting with a flip to the vegan life.


BERLIN I'm about to eat a beef sandwich. Should I not, I wonder, considering the effect of consuming beef on the environment?

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food / travel
JP Géné

Margarine, From Poor French Man's Butter To Vegan Staple

Did you know the funny yellow stuff was born in the land of beurre?

PARIS — It's nothing but oil and additives, without a single fresh ingredient whatsoever. But it's affordable, and well packaged, and so it sells. We're talking about margarine. The poor man's butter.

It is a perfect example of how the food industry multinationals, with their slick marketing, big advertising budgets and unfailing support from large retailers, can push just about anything on the public and earn huge returns in the process.

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food / travel
Georg Etscheit

Vegan? Gluten-Free? Lactose Intolerant? Europe's Top Chefs Are Burned Out

HAMBURG — The heat in the kitchens is getting hotter. Life for cooks and chefs around the Western world has grown ever more difficult since healthy diets that exclude everything from gluten to dairy became a super trend.

"We are confronted with this on a daily basis," says Tony Hohlfeld, head chef at Hamburg's gourmet restaurant Jante. "Every evening there is at least one guest who will make a special request."

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