Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
IT
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Vegan Life > November 2019 > Making coffee more sustainable

Making coffee more sustainable

Lost Sheep Coffee are paving the way

Tell us a bit about your company.

Born from a passion for excellent coffee, we established the brand on Canterbury High Street back in 2012 from our three wheeled Italian coffee van. Kent based roastery, Lost Sheep Coffee, has gone on to revolutionise the coffee capsule market with its new 100 per cent plastic free and 100 per cent compostable Nespresso compatible range. Lost Sheep Coffee has coffee outlets in Canterbury and Ashford’s McArthurGlen shopping centre. Much of the coffee is purchased directly from our friend’s family farm and we only use single origin coffee in our capsules, that is from grade 1 speciality 100 per cent Arabica coffee.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Vegan Life - November 2019
If you own the issue, Login to read the full article now.
Single Issue - November 2019
€4,49
Or 449 points
Annual Digital Subscription
Only € 2,50 per issue
SAVE
44%
€29,99
Or 2999 points
6 Month Digital Subscription
Only € 3,16 per issue
SAVE
30%
€18,99
Or 1899 points

View Issues

About Vegan Life

Time and time again we ask what the best way to advocate is, and the answer most people here at Vegan Life HQ give is food. It’s the time of year when we tend to spend more time at home, and cooking over a hot stove or spending an afternoon baking seems much more appealing and less of a chore than it did in summer. So now is the ideal time to get in the kitchen and start trying out some new and delicious recipes. If you think you could never bake a loaf of bread, now is the time to try. If you worry that your curry lacks flavour or your homemade brunch consists of toast and marmite, get experimenting. We’ve rounded up some brilliant dishes to cater for all palates, and I implore you to give them a whirl and then, crucially, share them. Be that person at work sending a company-wide email declaring there are vegan cakes in the tea room (try the Lamingtons on p69 — they are divine). Invite your friends over for an Ethiopian feast they’ll never forget (head to p74 to see how) and tempt your family to dinner with an aubergine pilaf cake (see p62). And whilst you have your nearest and dearest gathered around, with full stomachs and, hopefully, open minds, start a conversation about veganism. You never know what seeds you might plant. It’s all excellent prep for the upcoming December festivities. I hope you enjoy the supplement with this issue, which has everything you need to veganise your Christmas. Have a great month, Phillipa Smith

Other Articles in this Issue