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Join the fight against Food WASTE

We waste a staggering amount of food. One third, to be precise, ends up discarded in bins or farmers’ fields say the UN. Though it’s tempting to point the finger solely at big food corporations for this wasteful culture, we all need to take our share of the blame – and responsibility – too.

In Europe, each of us wastes up to 115kg of food per year. To put that in perspective that’s the equivalent of throwing away 1,100 apples, 500 avocados or an astonishing 11,000 breakfast bagels. Each. In short, we all need to do more to waste less.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Aug 2019 - get baking!
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About Vegan Food & Living Magazine

Would you love to be a better vegan baker? Look no further as the August issue of Vegan Food & Living is here to help. It's packed with ideas for the perfect vegan afternoon tea from one brioche that can be made into both sweet and savoury treats to macarons, mini Swiss rolls, mini sandwiches and more. Also this issue we show you how to make your own cheese, get creative with tofu and try out raw recipes. Plus we have a selection of homemade ice creams that will mean you'll never go back to readymade once you've tried them. If that's not enough, we also share top tips for reducing your food waste, reveal how to give your diet a skin-friendly mot and check out slow living for busy people.

Other Articles in this Issue

Vegan Food & Living
I have to admit, I may work at a food publishing company
Keep up to date with all the latest vegan news, products and happenings
With summer in full-swing, nature blooming in all its
Invite friends round for a spot of afternoon tea as the perfect excuse to try out these mouthwatering recipes
Subscribe today and enjoy 3 issues for £5 in our fantastic
Heather Russell helps you get the right nutrients on a raw diet
Want to create your own flavoured sparkling water this summer, without any single use plastic in sight? Read on for your chance to win a SodaStream…
Sara Kidd joins us every month to share her advice. This issue she explores the tasty subject of chocolate.
Peter Quaife and Natalie Lynch weren’t quite sure what to expect when they set up a vegan B&B in rural France…
Megan Tat um revea ls 10 great ways to cut down on how much food you waste
Set yourself up for the rest of the day with a healthy and hearty jump start…
The humble spud takes centre stage in these seasonal recipes
Make cheese with ease – three great recipes
Spruce up your midday meals with a touch of colour…
Raw food doesn’t have to be just salad – get modern w ith R achel Ca rr
It’s one of the most versatile ingredients on the vegan menu and super tasty in these recipes
Dr Justine Butler reveals why a vegan diet is the greenest diet
Lex Rigby, Campaigns Manager at Viva!, reports on the success of this year’s MooFree May
Elle Fox, f rom the College of Naturopathic Medicine, advises on the best ways to look after your skin
Medical professionals get little training on nutrition, despite prolific killers that can be prevented or managed with diet. Joseph Stratton finds out more…
It’s not all chips and gravy as t hese fabulous recipes from some of Northern England’s best restaurants show
Quick and easy burgers that are packed with flavour and perfect for the summer
Enjoy the great outdoors and fabulous vegan food as well
Fill your free days with good company and indulgent, great-tasting meals
Chill out when the heat is on with six smooth ice cream recipes that are bursting with lavour too
Add the perfect finishing touch to a midweek meal or just enjoy a tasty afternoon pick me up…
Slow, simple living has many positive effects – Kat y Beskow finds ways to live more purposefully, no matter how busy you are
Charlotte Willis explores why gender is a factor in veganism and how to stop the stereotyping
Few places on Earth are more enigmatic than Iceland – home of volcanoes, historic Cold War chess games and the thunderclap – but how vegan-friendly is its capital? Richard Webber finds out…
The vegan street food scene is opening up our taste buds to a world of possibilities – and now you can cook the dishes at home