Impossible Foods and Max Burgers Recognized by the UN

Impossible Foods | Singapore, Hong Kong, USA, Macau: Creating plant-based alternatives to meat. 

MAX Burgers | Sweden, Norway, Denmark and Poland: Creating the world’s first “Climate Positive” menu.  

Each item on Max Burger’s menu includes a CO2e label to empower customers to better understand the climate impact of food and guide them towards options with a lower carbon footprint. The initiative builds on the company’s 2016 launch of plant based “green burgers”, which have a fraction of the climate impact of beef burgers.

https://unfccc.int/climate-action/momentum-for-change/climate-neutral-now/max-burgers

A Plea for Plant-Based Dishes at SF WEN, San Francisco's Women's Environmental Netwowrk

I just took a look at a lovely new member of the board at WEN, Women's Environmental Network, written up in their newsletter and left this comment:

Rebecca sounds like a wonderful new addition to the WEN Board.  Could she and the rest of the staff  be more progressive in advocating a move toward a plant-based diet for the good of the planet? 

It seems strange that WEN pays so little attention to this important means of counteracting  climate change.   You could help this cause by providing plant-based dishes (dishes with no meat, eggs, or dairy) at your functions and having a sign that makes it clear you're not doing this for vegans; you're doing this for the planet and all living beings and things on it.  You can quote the United Nations Environmental Programme and Nature at the University of Oxford.  (Please see "Options for keeping the food system within environmental limits." )

Praise and Plea to San Francisco WEN: Plant-Based Food Is For the Planet

Here's my praise for the women of Mothers Out Front, who always serve plant-based treats.  (Maia's notes were really excellent, food being the only thing she didn't mention.)

Thank you, Maia.  These are great notes.  I also want to thank Kathie for providing the place and always being on top of things and all the good cooks and food contributors.  That cracker was so good with the sweet tomatoes and asparagus and the fruit and nuts were also a treat.

You all further the environmental cause by showing how good plant-based dishes can be.  

Also, Anya, you've so good-humoredly faced the WEN push-back, but please remind them of this:

Plant-based food isn't for the picky, minority-group vegans.  Plant-based food is for the planet.  

Thank you!

Tina

Plant-Based Diet Plea--for Labor

A Week after Labor Day My Labor Day Message Is in Print in the San Francisco Chronicle.  I'm always grateful when I get to have my say on this subject, but I really meant it for Labor Day and even got it in the Saturday before. 

McDonald's Intransigence on the Plant-Based Burger

In today's SF Chronicle, Kevin Fisher-Paulson, the charming (but not vegetarian or vegan) columnist, mentions that McDonald's does not have a vegetarian alternative to a Bic Mac, so he pays $6.00 for three pieces of bread with lettuce and cheese for his son.

In the same newspaper today there's a letter from a Karl Gustaffson of Half Moon Bay saying "Keep it real, KFC."    Apparently there was a blurb in the Business section about this yesterday, saying that Kentucky Fried Chicken is testing plant-based nuggets and boneless sings. 

Karl Gusaffson says, "Colonel Sander' suit, hair and goatee are white, the color of chicken meat--not green, the color of plants. Count me as someone who will not be lining up to try this vegan take on fried chicken."

Do you think he's making fun of people who think that way?

As for McDonald's refusal to have a plant-based burger, what's wrong with them?

"Replace meat, dairy with plant-based food alternatives" says Patti Breitman of Fairfax

"Replace meat, dairy with plant-based food alternatives" says Patti Breitman of Fairfax in a letter to the editor in today's SF Chronicle.

She was responding to "Point Reyes plan seeks to aid ranchers, limit elk" from page one, August 9) about extending ranching in Point Reyes.

OPINION // LETTERS TO THE EDITOR

Letters to the Editor: Switch to plant-based foods

San Francisco Chronicle Aug. 18, 2019

Comments

In this Nov. 20, 2018, file photo Romaine Lettuce still sits on the shelves as a shopper walks through the produce area of an Albertsons market in Simi Valley, Calif. Avoid fast food, eat vegetables and exercise. It sounds like generic health advice, but they're tips supposedly tailored to my DNA profile.

Photo: Mark J. Terrill / Associated Press

Regarding “Point Reyes plan seeks to aid ranchers, limit elk” (Page One, Aug. 9): Extending ranching in Point Reyes for 20 years is shortsighted and wrong! A recent report from the Intergovernmental Panel on Climate Change, an international group of scientists pulled together by the United Nations, recommended that we all cut back on meat and dairy in order to slow climate catastrophe. It is time for every one of us to take personal responsibility for severe global food and water shortages that are already starting and predicted to increase as the climate continues to be disrupted. Replacing meat and dairy with plant-based alternatives uses far less water and contributes far fewer greenhouse emissions. Point Reyes is going in the wrong direction if they allow more ranching on this federal land. We can counter this nonsense with our own plant-based food choices.

Patti Breitman, Fairfax

An Open Letter to Justin Phillips on Supporting Black-Owned Restaurants

Here's a letter I got off  just now (8:05 am Friday, August 16, 2019) to Justin Phillips, whose new column in the SF Chronicle has held my interest.  Today's column was on the need for more diners in black-owned restaurants.

Dear Mr. Phillips,

I would really like to support black-owned restaurants, and I'd really like black-owned restaurants to support the plant-based revolution so important at this time of climate change.  

When I was in New York City, I ate at Seasoned Vegan in Harlem.  I've also read the book Sistah Vegan:  Black Female Vegans Speak on Food, Identity, Health, and Society.  I think it's notable that the chef-in-residence at MOAD, Bryant Terry, is vegan and has written a vegan cookbook.

Could you write articles on supporting both black-owned restaurants and the planet?

Your faithful (and vegan) reader,

Tina Martin