Lifestyle
Your Vegan Weekly News Roundup – 09.04.21
3min read
Welcome to your weekly dose of the best vegan stories from across the globe. AKA, your ultimate feel-good foodie news.
1. ‘Liverpool John Moores Becomes First University To Offer Climate Change Degree’ – Vegan Food and Living
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In the coming few years there will be three UK universities offering BSc climate change degrees with Liverpool John Moores leading the way. There are many existing degrees that cover climate change as modules, however, this will be the first undergraduate to solely dedicate itself to the subject.
2.‘Dunkin’ Launches Huge Vegan Range Featuring Over 40 Donuts’ – Plant-Based News
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Dunkin’, formerly known as Dunkin’ Donuts, is to launch a massive vegan range containing no fewer than 40 plant-based donuts! They’re only available to order online in Belgium at the moment, however, we hope to see them in stores here in the UK before too long.
3. ‘Quorn Launches Vegan Dinosaurs To Appeal To Kids’ – Planted!
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Quorn is launching its first kid-specific product aimed specifically after spotting a big gap in the plant-based market! They’re a vegan take on the nostalgic Turkey Twizzlers and go on sale in the supermarket Iceland next week.
4. ‘M&S Pledges To Make All Wines 100% Vegan By 2022 As It Launches New Vegan Range’ – Vegan Food and Living
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Anyone who is fed up with repeatedly checking wine labels to check if they’re vegan-friendly will be happy to learn that from 2022 they can wine shop in M&S, happy in the knowledge that every bottle is suitable. Until then, M&S has launched a new affordable vegan range called ‘Found’, with prices ranging from £7-10.
5. ‘Oatly Partners Major League Baseball Teams To Launch Vegan Soft Serve In Stadiums’ – Plan-Based News
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Dairy-free chocolate and vanilla soft-serve will soon be available at Major League baseball games in the US courtesy of Swedish oat-giants, Oatly. ‘It debuted at Globe Life Field – home of the Texas Rangers – and Wrigley Field earlier this month’ as more and more ballpark fans are interested in eating plant-based.
By Fabian Jackson
Fabian is one of our lovely Content Marketing Assistants who loves writing almost as much as he loves coffee, old episodes of Escape to the Country (no judgement here), and cooking up a storm in his kitchen.
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