Good Food Institute Insights, Part III: The Benefits of Plant-Based
In the final installment of this three-part Q&A with Zak Weston of the Good Food Institute, we examine the benefits of animal-based alternatives for both consumers and restaurants.
Good Food Institute Insights, Part II: Trends and Technology in Plant-Based Alternatives
In part two of this three-part series with Zak Weston of the Good Food Institute, we explore the far-out technology advances and trends in the world of meat alternatives.
Good Food Institute Insights, Part I: The Past and Future of Plant-Based Alternatives
In part one of this three-part series with Zak Weston of the Good Food Institute, we explore a big-picture view of plant-based alternatives.
Vegan Pizza Inspo: Zazzy’s Pizza
With two NYC locations and more expansion on the horizon, this pizzeria redefines the corner slice spot with a menu of plant-based snacks and a rotating array of vegan specialty pies.
Pura Vegan: Pizza Verde
Moving from a pop-up pizza concept to a full-menu brick-and-mortar, the forthcoming Pizza Verde in Fort Worth, Texas, proudly embraces a 100% plant-based menu.
Vegan Pizza Inspo: Mama's Cafe Baci
Mama’s Cafe Baci in Hackettstown, New Jersey, has struck success with an expansive vegan menu that’s ever-evolving and always improving.
Ask a Vegan: Nola Ro
After reaping a plethora of health benefits through plant-based eating, Nola Ro created Sumptuous Vegan to help make vegan diets more accessible for all.
Designed to disrupt the multibillion-dollar seafood industry and help protect our planet's oceans, plant-based seafood alternatives are making major waves.
Ask a Vegan: Gunars Elmuts
Gunars Elmuts, a former DJ in New York City, was fed up with vegan-unfriendly late-night options, so he decided to help change the game by creating vegan cheese company NUMU.
Bulk Buys Go Plant-Based
VEDGEco, the first nationwide wholesaler of 100% plant-based foods, was created to provide animal-friendly options to consumers, restaurants and foodservice businesses across the United States.
The PETA Vegan Mentor Program pairs beginners with experienced vegans to help navigate their new diet and lifestyle—while forging genuine connections and advancing advocacy.
Ask a Vegan: Hungry Munky
At Hungry Munky, Tamika Scriven and Michael Pacheco focus on creating vegan recipes that will satisfy even dedicated carnivores—showing how easy (and delicious) it is to make the switch.
Pura Vegan: Screamer's Pizzeria
This Brooklyn, New York-based hotspot naturally caters to hordes of vegans—but also enlightens plenty of carnivores on the joys of plant-based pizza.
Ask a Vegan: Jason Hughes
As co-founder of Vegan Liftz, Jason Hughes detonates the myth that a vegan diet can’t fuel active lifestyles—from high-performance athletes to weekend warriors.
Ask a Vegan: Wanderlust Moon Duo
Lindsey Bathke and Nik Sheasby share their “joys of life” on the Wanderlust Moon Duo blog—including their commitment to maintaining a vegan diet as they travel the world.
Vegan Pizza Inspo: Pitfire
At all seven of its SoCal locations, Pitfire Pizza goes the extra mile by making its own cashew-based vegan cheese for a range of artisan pies.
Ask a Vegan: Marc Coloma
Heura, a plant-based protein manufacturer, is a fast-rising star in its home country of Spain—and gaining traction worldwide. CEO and co-founder Marc Coloma discusses the vegan revolution.
Ask a Vegan: Elaine Toner
After 20-plus years in the restaurant industry, Elaine Toner, plant-based personal chef and health coach for The Recovery Habit, now sits at the intersection of sober living and healthier eating.
Join the Veganuary Movement!
Whether you’re a pizzeria owner or consumer, vegan or carnivore, do not miss this incredibly informative Q&A with Wendy Matthews, U.S. director of Veganuary.
Ask a Vegan: Deborah Leader
The creative mind behind the Vegan Vigilante blog shares why having a renegade spirit goes hand in hand with the growing vegan movement.
Vegan Pizza Inspo: Hops & Pie
At Denver-based Hops & Pie, nearly 20% of sales are vegan—so this pizzeria is heavily invested in making sure vegan customers remain satisfied with options across the menu.
Vegan Pizza Inspo: Oath Pizza
Oath Pizza embraces vegan menu options as part of its socially conscious, purpose-driven mission.
Flipping the Script
What if plant-based dishes were the norm in restaurants, not the exception? As director of outreach Ilana Braverman explains, that's the idea behind the DefaultVeg movement.
Ask a Vegan: Cadry Nelson
Vegan food blogger Cadry Nelson shares her thoughts on the growing vegan movement.
Pizza and Vegans, Unite!
PizzaVegan.com editor Tracy Morin discusses the growth of the vegan movement—and how pizzeria operators can better serve this loyal group of consumers.
Ask a Vegan: Diana Edelman
Vegan influencer and consultant Diana Edelman of Vegans, Baby shares a bevy of advice for restaurants seeking to stand out among a vegan audience.
Ask a Vegan: Roberto Anzaldua
Vegan recipe blogger Roberto Anzaldua shares his thoughts on the growing vegan movement.
Move over, meats!
Pizza makers can appeal to the growing vegetarian/vegan market with meat substitutes.
Going Green: Make Your Pizzeria More Vegan-Friendly With Plant-Based Meats
Vegan influencers share their top tips for adding moneymaking plant-based options to your pizza menu.
Plant-based proteins are a must-have for pizzerias.