Why vegans shouldn’t boycott Daiya cheese

Did you hear about the fire in the vegan cheese company? The cheese didn’t melt!
So goes a running joke about vegan cheeses. A few years ago, the Vancouver based company Daiya Foods changed all that, and was the first to bring to market a cheese that actually, seriously melted.

But then this week came… the Daiya Drama! Daiya foods announced they were being acquired by the Japanese company Otsuka. Otsuka is not just a big pharmaceutical company (to many that is bad enough in itself) but it also, as all pharmaceutical companies still do, tests on animals. The result is that many vegans are angry, state they will boycott Daiya, consider Daiya products no longer vegan, and call out the Daiya people for being hypocrites that are just in it for the money.daiya


I’ve been combing through some Facebook threads, trying to get a feel of the arguments used against Daiya and its acquisitition, and in this post I’ll take a quick look at why deals like these are not bad. I’ll also give some ideas about better communication in circumstances like these. It goes without saying that I dislike animal testing as much as the next vegan, and would love to have it be a thing of the past as soon as possible.

Facts first. What do we have to go by?

In a video that they posted on their Facebook page recently, the two Daiya founders say that they always wanted Daiya to be a global leader in the plant-based food scene. For that, they realized, they needed a partner. In Otsuka, they found a company “whose fundamental values align well with Daiya”. The partnership, according to the founders in the video “will ultimately enable more consumers around the world to enjoy a plant-based lifestyle”. Daiya will remain an independent subsidiary. Otsuka does indeed do animal testing – you can check this statement on their website.

So, Daiya will keep operating autonomously, but is now owned by a pharmaceutical company that does a certain amount of animal testing of a certain kind. That’s what we know. How bad is that?

Very bad, if many of the comments are anything to go by, or if we look at the petition signed by over four thousand people. The sense that I get is that people feel betrayed. The petition talks about “a stunning blow to the people who thought Daiya’s values did not include animal testing.” Apparently, to Daiya’s present detractors, it seems that while they thought Daiya was in it for all the right reasons, they now feel that Daiya sold out, for reasons of greed. I’ll get back to this.

What can be achieved by a boycott?
A boycott is usually meant to exert pressure on a company. Sometimes, boycotts work and companies or governments do change under pressure (particularly if there’s a lot of media attention involved). Often, however, a boycott is symbolic: there is no realistic expectation that a company will actually change, but boycotting the company gives the boycotters a clearer conscience. I think in this case, there is little to no chance that a small group of vegans could help reverse the sale. Nor is there much chance that the Daiya founders can exert pressure on Otsuka to stop testing on animals – if they want to keep bringing new drugs to the market, it’s something they are obligated to do, unfortunately.

Moreover, even if the Daiya sale could be reversed, or if Daiya would be bought by an unproblematic company, as far as I can see, this would not result in any more or less animals being killed or tested on. Daiya’s hands, in the eyes of some, might be less dirty, but would Otsuka do any less animal testing? Not that I can see. The idea that Daiya sales would actually contribute to animal suffering seems far-fetched to me.

Benefits of big business buy-ins
The Daiya founders’ stated motivation is that they hope Otsuka’s acquisition of Daiya will enable the company to reach more people and help them to follow a plant-based lifestyle. Let’s just take this claim at face value, for now. Is it absurd? Of course, not.
I’ve written before about the advantages of big business getting into plant-based (see Beyond Meat and Tyson and here), and I’ll only summarize them briefly here. Big companies have a lot more means at their disposal than small companies. They have bigger and wider distribution channels and a bigger customer base. With their money, they can obviously increase advertising and expose more and more people to Daiya, or any vegan product. They can boost R&D; so, new products can be developed and old ones can be made even better. Last but not least: once a company stands to win from the sales of plant-based products, it is logical to assume that their antagonism to veganism/plant-based alternatives will decrease.

Playing the definition game

A part of the vegan community jealously guards the definition of vegan products and veganism (the initiator of the petition is called “keeping veganism vegan”). Are Daiya products still vegan?  To me, this is a boring question, but let’s see. It is possible to define “vegan” so strictly that we rule out almost anything. It is reasonable to say that a requirement for a product to be vegan is that it doesn’t contain any animal ingredients. I’m comfortable enough with this, as a definition.

A step further is to say that no animals may have been harmed in the making of a product. This still makes sense, but the question here is: :how far do you go? In this case, the parent company performs some obligatory animal experiments (note that we don’t know which kind of experiments – not all experiments cause the same kind of suffering, obviously). Does this exclude Daiya products from being vegan? And if one boycotts Daiya for this reason, shouldn’t one also boycott any business that sells vegan products but also profits to some extent from some kind of animal (ab)use? Non-vegan supermarkets would, it seems to me, be out of the question, under this definition. As would any non-vegan restaurant. And, forget about consuming any great vegan product from a company that also produces anything non-vegan.

Just to be sure, I wrote to Vegan Action, which certifies Daiya and other many products as vegan, to ask them their opinion. This is the answer I received:

“We do indeed still consider Daiya vegan.  The product line/brand is all vegan – does not contain any animal products and is not tested on animals.  That’s the criteria we use.  If we didn’t allow companies that are owned by parent companies to apply for and use the Certified Vegan Logo, there wouldn’t be any Certified Vegan products!”

Pushing it that far seems irrational and impractical. What’s going on here, I think, is a case of disillusionment and thwarted expectations: people expected Daiya to be a vegan company (rightly or wrongly). We thought they were one of us, and now we feel betrayed. And, we double down on betrayers! They are black sheep. While most of us have no qualms shopping in a non-vegan supermarket, we may not shop in a once vegan supermarket that introduced animal products all of a sudden. Likewise, we may dislike an ex-vegan much more than someone who was never vegan at all. Thwarted expectations. Human, but not entirely rational.

Now, let’s take a look at some of the communication on this issue. Most people (I’m not exempting myself) suck at communication. Vegans and others who are part of and very passionate about an ideology may be even worse than average. We get very, very sure of ourselves. That sometimes prevents us from thinking. Or, it makes us believe that we have all the answers already, that we’re the good guys and the other ones have made mistakes. And, that they can be chastised for those mistakes. It’s the problem with the world, kind of.

Here are a few things we can do to communicate better:

Practise slow opinion
Social media push us to react very quickly. Before we respond, we could ask ourselves questions, try to take the perspective of the other party, wonder if we have all the information that we need. We can think deeper and longer about things than we usually do. Fast opinion often doesn’t create any meaningful addition to a discussion, and only adds to anger and hate. We have enough of that, and if we want to change the way we interact with others, we need to step on the brakes, take a breath, and think again. I’ve written more on slow opinion here.

Remember that none of us is a mind-reader
So many people in their comments stated that the Daiya founders sold their company because they were greedy. Presumably these vegans are mind-readers, for how else could they claim to know the founders’ true intentions behind the sale? If we doubt their stated intentions, are we sure enough that we are right, so that we can utter these kind of horrible accusations?

Moreover, say the Daiya founders’ motivation to sell the company is financial. Do we know what they plan to do with the money? Maybe they’ll use it to invest in another great plant based company? Maybe they want to make significant donations? The thing is, we can’t know.

In general, there is a lot of cynicism going around about the corporate world (politicians and celebrities are another easy target of that kind of cynicism). Especially if our opinion might be wrong, it is very delicate to call others traitors or sell-outs or whatever. The Daiya founders are people too, as are all the Daiya staff. It is undoubtedly not pleasant to read all the sh#t that people write about them. And, it’s not motivating, but rather it might alienate them from the vegan movement. A good rule on social media is not to write something about someone that you wouldn’t say to them face to face. So often, we forget about the humans behind the social media conversations.

I think the fact that big companies want to acquire plant-based companies is a terrific sign. I do believe a partnership with a big company can indeed help Daiya to reach more people. Is this the founders’ real motivation? I’ll give them the benefit of the doubt. Is this an ideal partnership? Probably not, but it’s not an ideal world either. This is what success will look like. It will not proceed along a road of purity, but it may be a bit messy and mixed at times. We’d better get used to it.

I’m not saying companies should be beyond reproach just because they offer great vegan products. As consumers, we’re definitely allowed to remain critical. Maybe Otsuka and Daiya will prove me naive at some point in the future. Till then, I’ll try to be open and rational rather than cynical, and I’ll try to have some faith in people, including those in the corporate world.

Want to read more about how our movement can deal with the business world? Check out my new book How to Create a Vegan World.

Ten communication tips for new (and other) vegans

It is important to advocate for what we believe in. It is valuable to influence other people so that they follow our example. Sometimes, however, we can be just a bit *too* passionate in our drive to get more people on board. Especially newly minted vegans are sometimes prone to advocate 24/7, often in ways that are not entirely productive. Here are a few tips for avoiding what is sometimes called “new veganitis” and to be good at vegan advocacy from the get-go!
vegan advocacy
1. Remain open-minded
You stopped eating animal products, but please don’t stop thinking. Our movement hasn’t figured everything out. We can still improve, get more knowledgeable, more wise, and more effective. Know that being vegan is not an end-point, and that you can and should and will grow and evolve further.

2. Don’t let your emotions blind you
I get it: you discovered the truth about what happens to animals, stopped eating animal products, and are now pretty angry that all this abuse is just continuing. How can others not conclude what you are concluding? If you get impatient with them, realize that your own conversion was probably not overnight: what finally prompted you to go vegan was probably just the last incident or piece of information in a whole series over many years.

3. Be modest
You just got here. Though it’s no guarantee that they have grown wiser or better, longer time vegans have more experience with navigating a non-vegan world and talking to people about it. Maybe they’ve become softer and more nuanced. But don’t judge them right away: that doesn’t  make them traitors.

4. Remember that veganism is not an end in itself
Being vegan is about reducing suffering. Always keep that underlying goal in mind. Judge what you do not by the answer to “is it vegan?” but by “does this reduce suffering?”

5. Seek out like-minded people…
Being part of an online or offline vegan community can help a lot, especially in the beginning. Get support from others, get answers to your questions, and relax in the presence of people to whom you don’t have to defend your lifestyle, or who you don’t have to convince of anything.

6. … But also break out of the bubble
Though being in a vegan community can be a great help, there is also the danger of ending up in an echo chamber. Keep talking to people who are not where you are. Not just to influence them, but to understand them and to learn from them.

7. Don’t exaggerate vegan claims
Some advocates like to tell others that veganism will solve all the world’s problems. Don’t buy it. It’s a great thing to do on so many levels, but it’s not a panacea. Exaggeration will not help our cause and will only make the less gullible more sceptical.

8. Don’t try to be perfect
If you’re 99% vegan, you’re vegan (at least in my eyes). You can strive for 100 or even 110%, but there’s little extra benefit (and it may even be counterproductive). Don’t feel guilty if you don’t make the 100%, and if you do make it, don’t look down on those who don’t.

9. Be food-focused
Arguments and discussions have their limits. Especially moral arguments can cause a lot of resistance. Food is a great way to influence others in a non-threatening way. Take people to a restaurant, cook for them, give them samples… Strive to give them great vegan taste experiences and the rest will be so much easier.

10. Be friendly and positive
Anger, frustration and impatience will only alienate others and keep them at a distance. Be nice and relatable. It’s better for you, and better for them. Believe in people, believe that most of them basically care. And have some faith that everyone is able to see the light.

Want to learn more about vegan advocacy? Check out my book How to Create a Vegan World

Hybrid meat to the rescue? An interview with Jos Hugense from Meatless

The lower the amount of animals we raise (mainly for food), the more suffering (and obviously killing) we avoid. Lowering the amount of animals raised can come as a result of different things. Basically, it would be the consequence of a lower demand for animal products. We can help lower demand by increasing the number of vegans (which is kind of the default objective of our movement). We can also get many people to reduce their consumption of animal products. This, in itself, can be done in different ways. People can reduce the number of meals (or days) in which they consume animal products. Or – and this is a strategy not commonly considered – we can produce animal products which contain a lower amount of animal ingredients. A Toyota Prius is called a hybrid car because it runs both on gas and electricity. In a similar way, there are hybrid food products: they are part animal, and part plant-based. Jos Hugense, founder and CEO of the Dutch company Meatless, is at the forefront of this technology.Jos Hugense

Vegan Strategist: Jos, can you explain to me what Meatless is?
Jos Hugense: Meatless produces texturized products based on grains and legumes for food processing companies that manufacture vegetarian, meat or fish products. To bind our products, we use ingredients from seaweed, rather than extrusion techniques. We only use natural whole foods as basic material, and our products are unique in the world. They are used in vegetarian and vegan products, but also in processed meat and fish products to replace part of the meat or fish. These so-called “hybrid” meat products are one more way of replacing and reducing raw materials of animal origin.

Can you give an idea of the size of your operation?
Meatless operates in twelve different countries and has now substituted around ten million kg of meat since we started in 2006. We have seen growth numbers of over twenty percent every year since 2010. We currently produce one ton of product per hour. A second new production line is being built and will be in production from September 2017.

the Meatless factory in Goes, Netherlands
the Meatless factory in Goes, Netherlands

How and why did you get into this business?
I worked in the meat processing business for over thirty years. During the BSE (“mad cow disease”) epidemic at the end of the nineties, I started to look for more healthy, low-fat meat products. The sustainability issues related to animal farming were not very well known at the time. Then, in 2006, I came across Livestock’s Long Shadow, the famous FAO report. This was the first signal that the strong growth in livestock production after World War II posed big environmental problems. From then on, we tried to design not only healthier meat products, but we also specialized in more sustainable food, either entirely plant-based or with much less meat.

What do you see happening right now in terms of meat consumption, both in Europe and globally?
Globally, meat consumption is still growing, at a rate of about two percent per year. We passed a global production of 300 million tons in 2015 and are now heading for 400 million tons in ten to fifteen years time. That would mean a sixfold increase compared to 1960. In some European countries, we see a slight decline of meat consumption, or at least growth has stopped. Vegetarian/vegan products are seeing a healthy growth rate of about six to seven percent per year in Europe, as well as globally (though in the UK meat consumption has actually grown in the past years). But in spite of this healthy growth, the meatfree market is still relatively small. There is no sign yet of a drastic reduction, and we can’t talk about any real transition yet. The current situation in Germany, for instance, is €260 million in meatfree sales versus €20 billion in meat sales. So, we are nowhere near achieving a balance between meat and meatfree.

Do you think your product is compatible with the ambitions of the vegan movement? Put another way: does the vegan movement have reason to support hybrid products? On the one hand, they definitely decrease the number of animals needed. On the other hand, is it possible that this is a way for meat to reestablish itself as more sustainable and healthy, and thus to keep existing?
Meatless products are used in a number of successful vegan products in Europe and the USA. I don’t know if the vegan movement should support Meatless; that is a question it should answer for itself. I can tell you that myself and my product have been the subject of negative comments and discussions by vegans who believe this product is not in alignment with their values. Things often end up getting polarized, and polarization is often the end of the discussion and mutual respect. My approach to the ethical question is pragmatic. I see meat production and meat consumption as something which will not disappear in the next decades. But we need to urgently reduce our environmental footprint. Moving towards a more sustainable diet is not something we can postpone for too long.

Could hybrid products help people get accustomed to the idea of eating less meat? Are products with Meatless obviously lower in meat content (i.e. is it mentioned clearly on the packaging), or is done more stealthily?
We do it both ways. In the past few years, we have seen more and more acceptance of hybrid products, which means we can use this in some situations or products as a unique selling proposition. On the other hand, the negative comments and discussions I just referred to obviously do not encourage producers and distributors to be transparent. Companies don’t particularly like to be targeted by angry customers.

What is the ideal percentage of plant-based material in hybrid products? How far can we go?
Today, the most common ratio is 20 to 25% of Meatless in a meat product. However, we are testing up to 80% plants/20% meat for one of the big European food processors. In some applications, like hamburgers, I see that as very well possible in the near future. In any case, for all kinds of processed meat products, at least 25% is perfectly possible.

I guess some of the best vegan alternatives don’t taste any less meaty than a hybrid product. Do you think most meat eaters, choosing between a vegan and a hybrid product, would prefer the hybrid?
Meatless in a meat product can improve the product’s quality in such a way that in a blind tasting, it is preferred over the 100% meat product. We never had a blind tasting where a vegan product was preferred over a meat product, though it is true that vegan products can get close to “the real thing”, especially with spices and sauces. I would be very satisfied if plant-based products could match the taste of meat. We might get there, but perhaps we also have to get used to the taste of different products like nuts and beans. Eating vegetarian or vegan doesn’t necessarily mean that one will use meat analogues in every meal.

Here’s a thought experiment: what are the advantages and disadvantages of each of these three scenarios in terms of bringing us closer to a vegan world?

  1. one vegan
  2. two 50% vegans (half of their meals are vegan)
  3. two people who eat only Meatless products which are 50% meat, 50% plant-based

That’s a difficult question. It depends on the criterion you use. For what it’s worth, if you are mainly concerned about sustainability, I’d say 1 and 2 are similar. Whether 2 or 3 wins, depends on the nature of the products consumed – some foods are more sustainable than others, even within the vegan range. If you mainly consider the number of animals used, the three options have quite similar effects, I think. Of course, if you also consider non-food products (clothing, etc.), then the vegans clearly win. Finally, if you look mainly at health, probably a vegan may have to pay more attention to his or her diet. But what is the healthiest of these options depends on the optimal degree of animal products in one’s diet. We eat about 250g a day now. If the optimal amount of meat and other animal products is zero, then the vegan consumer would be the healthiest. Now, of course, to determine how healthy or sustainable a lifestyle is you’d also have to look at other factors than just food.

What do you think will be the role of clean (cultured) meat?
It depends on the resources that will be required in order to produce it efficiently. At this time, it is a very interesting scientific experiment. But many things have to be in place, both ethically and in terms of sustainability. And there is the question whether people will eat meat that doesn’t come from an animal but from a factory, without the involvement of an animal. Many customers are very reluctant to accept chemical or industrial foods, and it’s hard to predict how they will react to clean meat. The future will tell. In the meantime, we have to do research and development and testing, and we have to work hard. Like I said, time is running out.

More info: www.meatless.nl

Want to read more about strategy for the vegan movement? Check out my book How to Create a Vegan World.

Changing the world making pies: an interview with Laura Verhulst

Laure Verhulst, aka "Madam Bakster"
Laure Verhulst, aka “Madam Bakster”

During her studies, Belgian Laura Verhulst developed a strategic plan for a plant-based pie business. Not much later, she officially founded Madam Bakster (Bakster means female baker in Dutch) and then won an award for the best business concept during her master year. She decided to not finish her studies and, instead, to go full on for plant-based entrepreneurship. Now, we’re two years later. Laura is 23, and among other things, she has her own beautiful coffee shop in Ghent, the town where I live. Her pies have names like Heidi, Raymond and Naomi. I talked with Laura about how healthy and tasty desserts can help us forward, about having your own business, and about how to sell a vegan cappuccino to an unsuspecting customer.

Vegan Strategist: You’re obviously an ambitious person. What’s your main drive to do all this?
Laura Verhulst: For me personally, it all started with a passion for healthy eating. That’s the way I got in touch with the whole plant-based thing. When I founded Madam Bakster, I wasn’t a consistent vegetarian, much less a vegan. Initially, I used yogurt in my pies. Later, I decided they would not have any animal products at all. Part of the reason for this was very practical: I was making all these pies in my student dorm room, and wasn’t well-equipped in terms of food safety. Eggs posed the highest risk, so I left them out. But just as important for the decision to go all plant-based was that I would be able to cater to more people with food allergies.

Have your motivations changed or evolved since you started your business?
Definitely. Now, when I give public presentations I talk about health, sustainability and animals, and I give each topic the same attention. Three years ago, the animal argument was hardly on my radar at all, and I never would have thought that I’d ever be speaking about veganism and animal wellbeing. So, you can say that this topic kind of grew on me.

Your business is very mission driven, but you seem quite subtle in how you approach people with your message.
Yes. I definitely want to help create change, but I don’t like to push my opinions and ideas on others. That’s just not my way. Looking at my own process, I found it easier to be open to the topic of veganism because no one pushed it on me. I largely did my own research. I was present in online communities of people who ate more or less the same way, for different reasons. So, I investigated their motivations. I believe that when people make choices out of their own free will because they want to be informed, they will come to interesting insights. It’s like a diet: you need to want to do it, and you won’t keep it up if it’s forced on you. I apply the same approach with our coworkers: none of them are vegan right now, but we each take turns cooking lunch, and it’s vegetarian or vegan by default. I see people open up this way to have a good conversation, which is really great.

Laura’s vegan pies have names like people.

While your products are entirely vegan, you don’t use the word vegan in your communication?
That’s right. Our target audience is not vegans as such, but people who want to eat more healthily. So, we use terms like “plant-based” or “without animal products”. They speak to a larger audience. People are triggered by those words, open themselves up for information and take a look at the why and how. Most of my customers are health-oriented. The only cue we give is that our logo and our window say Madam Bakster: the guiltfree bakery. That’s ambiguous on purpose: it can be about health, but also about animal welfare. Our aim is to talk to as broad an audience as possible. Everyone should be able to enjoy the same pie, whatever their motivations or values.

If you’re so subtle, I assume quite a few people who enter the coffee shop may not be aware that everything is plant-based?
Right, many people don’t know. We’re in the historic city center, and there are a lot of tourists walking in. When they order a cappuccino, I won’t say it’s vegan, but I’ll tell them that we make our milk ourselves, and that they can choose between hazelnut milk, which is more creamy, and almond milk, which is more sweet.

Do you feel you can make people see plant-based as an enrichment rather than a limitation?
Sure! Having to avoid something can be very enriching. You need to use new ingredients, new techniques… and a whole new world opens. You’re not stuck to the classic repertoire of recipes. Many people are curious about new things. When I tell them about aquafaba, for instance, they think it’s fantastic!
I don’t focus on the fact that something is right or wrong. It’s very important to me that a person’s first contact with plant-based eating or veganism is positive. So, I will try to get people excited about the alternatives and their qualities. I say that nut milks, for instance, are awesome: tasty, healthy and easy to make yourself!

How vegan are you yourself?
I’m vegan at home. Outside the home, I may be flexible at times, but I’m always at least vegetarian. For my boyfriend, it’s different. He is in favor of 100% consistency and prefers to rebel against any social pressure. It’s not rare that nights among friends end in debates that are not entirely enjoyable [laughs]. I experience very often how non-vegans want to control the diet of a vegan. They will talk about the risk of protein deficiency, about how soy or almonds are not all that sustainable either, etc. I definitely experience less hostility when the argument is health rather than ethics. Also, me and my boyfriend initially didn’t use the word vegan for ourselves, but since we do, we get more criticism. It’s kind of more liberating not to use it.

Speaking of vegans, what do they think of your business?
Some think we’re just not explicit enough about veganism. Many of them also don’t care much for the health aspect of it. In fact, it seems that quite a few vegans actually are proud that they don’t care about their health and that health is not an argument for them. But at least we reach those vegans who do think health is important.

You also give a lot of public presentations. What do you talk about?
I talk about entrepreneurship and marketing, and tell them my story about how Madam Bakster came into existence. But the biggest part is about healthy baking. I tell people that I analysed and then replaced the four staples in desserts: sugar, flour, butter and eggs. Why do we use them? We can we use less of them? I show the alternatives and their benefits. People go home with a wealth of new information.

You have a cookbook, a tearoom, a catering business, and you give public talks. That’s not bad for a 23 year old. Any other ambitions?
I don’t necessarily want to limit myself to desserts. Maybe we’ll try to sell the nut milks that we make here commercially in stores. I also would like to make my business more inclusive and in the future employ people who are in any way challenged in the job market. Maybe, I’ll want to open other coffeeshops. I think I don’t want to do just Madam Bakster as brand. I’d also like to found a non-profit with the same vision. I’m very interested in initiatives that promote people actually getting together, offline. I think social media has become a kind of opinion industry where we constantly judge people for all sorts of things. And that’s just not conducive to a good conversation.

How viable is your business economically, with ingredients that are more expensive than average and you guys making your own milks and putting in a lot of manual labor?
It’s a challenge. But I’m an entrepreneur first, a baker second. I find entrepreneurship super exciting. Yes, we have some expensive source ingredients. And I do find it important to keep everything affordable. So, there’s a lot of fine tuning of recipes. The profit margin is not huge, and employees in Belgium are very expensive. Perseverance, I think, will be one of the keys to success, and flexibility to adapt to the market. I hope to some day be able to get the fruits of my labor and invest the money in other projects.

What would you recommend to starters?
Be rational: Test. Listen to customers and other people. Have a sound business plan. Check if there’s sufficient demand within your niche. Pay enough attention to a healthy financial bottom line, no matter how much of an idealist you are. Financial sustainability is important when you want to change things. Some people seem to think that when you try to do something with a good purpose, you shouldn’t make any money off it. I don’t think that’s a smart way of looking at things.
Another important thing is to never lose sight of your mission. The bigger a business gets, the further away the boss is from the base. I don’t ever want to lose touch with my initial motivations, with the essence. I really want to get out of bed every day and know why exactly I am doing this. Every week, I receive emails from people telling me I made a difference for them. That’s very gratifying.


Read more about why health arguments are important in my new book How to Create a Vegan World, now available worldwide on Amazon.