VegNews Daily

Good Goes Veg

The progressive multimedia outlet has announced a 30-day vegetarian challenge.

For the month of June, the multimedia outfit Good is challenging its readers and employees to adopt a vegetarian diet. The effects meat eating has on health and the environment, as well as human and animal cruelty, are reasons Good is choosing to go veg. Most of the outlet’s staffers have decided to reduce or eliminate meat for the month, and some, including Good’s Executive Editor Ann Friedman (a 10-year vegetarian), are adopting vegan diets. This month’s challenge is part of the Good 30-Day Challenge series. Previous challenges include driving less, giving up processed foods, and giving up soap and shampoo.

Vegan Just Egg Expands to Washington DC

Food technology startup JUST expands its vegan mung bean-based scrambled egg replacer to Equinox, the second restaurant to offer the innovative product in the United States.
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Cultured Koji Dog Food Has More Protein Than Steak

An independent study found that new clean-meat startup Wild Earth's fungus-based companion animal foods contain 45 percent protein by weight—compared to only 24 percent found in steak.
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Vegan Narwhal Ice Cream Debuts for Summer

Ottawa ice cream shop Little Jo Berry's honors the "unicorn of the sea" with a blue-hued, horned, and totally vegan frozen treat.
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New Vegan Grocery Store Opens in North Carolina

In addition to a variety of grocery items, Wilmington's new store UpBeet Market features a vegan jerky tower, beer-filling station, and a variety of dairy-free cheeses.
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800 Sets of Vegan Frosting Sell in 10 Minutes on QVC

Home-shoppers snatch up Dollop Gourmet's vegan frostings made by Cupcake Wars winner and author Heather Saffer.
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This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

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