Vegan Women Summit

Join us for this week's Women Founder Wednesday Preview! 🙌🏼 Women Founder Wednesday is a weekly newsletter by Vegan Women Summit, featuring over a dozen stories of women founders in the future of food, fashion, beauty, and biotechnology. 👑 Our newsletter reaches the inboxes of over 30,000 sustainable founders, investors, consumers, and more. 🌍 Check out this week's highlights, then subscribe to the full newsletter to get the full weekly digest every Wednesday. 👇🏼 #sustainable #founders #women

Share your thoughts below. 👇

🇨🇳 Major hotel chains in China plan to increase plant-based menu options by 30% to 70% by 2025, aligning with global sustainability goals. These changes will impact over 3,500 hotels, reflecting a growing consumer demand for healthier, sustainable food choices. The initiative is supported by government efforts and research showing that informed Chinese consumers are more likely to adopt plant-based diets. Do you believe the shift toward more plant-based menus in major Chinese hotels will have a significant impact on global sustainability efforts? Why or why not? Read the full article at the link below. 🔗

🥜 Scientists propose upcycling peanut shells into high-fiber meat analogues and ingredients for cultivated meat. This could reduce food waste, enhance food security, and offer health benefits due to the shells' rich fiber, protein, and bioactive compounds. The idea aims to create sustainable food options while supporting farm economies. Would you consider trying plant-based meat made from upcycled peanut shells? Read the full article at the link below. 🔗

♻️ A new report reveals that plant-based alternatives are healthier and more eco-friendly than meat, with varying nutritional profiles. Less processed options like beans and grains are the healthiest, while some newer processed vegan meats are higher in salt and less nutritious. Despite these differences, plant-based options still outperform meat in terms of health and environmental impact. How do the health findings in the report impact your preference for different types of plant-based foods? Read the full article at the link below. 🔗

🍩 Krispy Kreme has introduced three new vegan doughnut flavors: Salted Caramel Sensation, Blueberry Bubble Bliss, and Cinnamon Swirl. Additionally, they've revamped their Vegan Selection Dozen to include these new flavors alongside favorites like the Original Glazed and Chocolate Fudge Brownie. All vegan doughnuts are certified by The Vegan Society, ensuring they meet strict vegan standards. As Krispy Kreme expands its vegan range, which of their new vegan doughnuts are you most excited to try? Read the full article at the link below. 🔗

Join us for this week's Women Founder Wednesday Preview! 🙌🏼 Women Founder Wednesday is a weekly newsletter by Vegan Women Summit, featuring over a dozen stories of women founders in the future of food, fashion, beauty, and biotechnology. 👑 Our newsletter reaches the inboxes of over 30,000 sustainable founders, investors, consumers, and more. 🌍 Check out this week's highlights, then subscribe to the full newsletter to get the full weekly digest every Wednesday. 👇🏼 #sustainable #founders #women

🌱 Chef Charity Morgan stars in a new Max special, *Unbelievably Vegan With Chef Charity*. The show follows her as she helps Germantown Pub in Nashville add plant-based dishes to its menu. Despite initial skepticism from the pub's chef, Morgan’s vegan creations, including nachos, BBQ jackfruit mac and cheese, and oyster mushroom wings, win over the staff. If the special gains enough viewers, it could become a series. Would you tune in to *Unbelievably Vegan With Chef Charity* to see how a traditional pub embraces plant-based dishes? Read the full article at the link below. 🔗

🐟 Researchers at Técnico Lisboa have achieved a world first by producing cultivated sea bass fillets using 3D bioprinting. The project, which began in 2019, has progressed from thin sashimi slices to fillets up to six centimeters thick, closely replicating the texture and aroma of real sea bass through microalgae-based bioinks. The team, now consisting of 15 members, adapted 3D printers and used stem cells to create these fillets, which will soon undergo taste tests. This development is part of a broader global effort to sustainably meet future food demands with cultivated meat. Would you be open to trying 3D-printed cultivated seafood? Read the full article at the link below. 🔗