Australia’s Grill’d launches ‘world first’ seaweed-fed beef burger
The burger chain says it seeks to empower diners at 61 of its restaurants to be eco-friendly, all while still enjoying beef.
Overherd’s new oat milk powder cuts packaging by 90 per cent
The brand has abandoned traditional cartons in favour of recyclable lightweight pouches that can each produce eight litres of on-demand and quick oat milk.
Tech startup Pigmentum creates milk from lettuce
The company genetically modifies lettuce in hi-tech greenhouses to produce casein, which is the main ingredient required to make cheese and other dairy products.
Here’s how your cup of coffee contributes to climate change
Global coffee consumption has been increasing steadily for almost 30 years. It is estimated that around 2 billion cups of coffee are consumed daily worldwide.
Consumers eat less beef when fast food chains disclose its climate impact
“These results suggest that menu labelling, particularly labels warning that an item has high climate impact, can be an effective strategy for encouraging more sustainable food choices in a fast food setting,” says lead author, Julia Wolfson, associate professor in the Department of International Health at the Bloomberg School.
Otis Oat Mi!k contributes to Plant Research’s oat breeding program
The direct support from Otis to support the oat breeding program would ultimately benefit everyone within the oat value chain in New Zealand.
Armored Fresh launches a new version of plant-based cheese at CES 2023
Rudy Yoo, founder and CEO of Armored Fresh, said the company recognised a big demand for alternative dairy products.
Plastic-free Mylk Base saves more than 800,000 cartons from landfill
Ulu Hye uses ingredients that are vegan, paleo, gluten-free, sugar-free, and soy-free, and are free from emulsifiers, additives, thickeners and preservatives.
Palm oil boycotts – are they doing more harm than good?
“Palm oil itself is not the enemy. Unsustainable production practices are what is causing this environmental and social harm.”
Vegan steak market set to surpass US$1 billion by 2033
The US market currently accounts for 30 per cent of sales – but other markets are growing more quickly.
Just what is a sustainable diet? (and steps to make the switch)
We explain what eating sustainably means, together with some simple steps to make the switch!
Ugly: A premium vodka made from imperfect apples
After visiting some farms and observing that up to 40 per cent of the fruit was unsellable due to aesthetics, Danny Grant and Mike Christidis discovered a new production process and founded Ugly.
Fast-food giant Restaurant Brands is accelerating its plant-based foray
“We are testing plant-based options around the world,” the company’s Apac president Rafael Odorizzi told Viable Earth in an exclusive interview.
Discarded grape waste repurposed as spice blends and baking mixes
The first five products are now on sale under the brand Devine Connoisseur.
French startup turns beer waste to alt-meat protein
Using leftover yeast from breweries, the company manufactures a nutritious, flavourful and versatile protein.