ProVeg Belgium | LinkedIn (original) (raw)
Non-profit Organization Management
Ghent, Flanders 2,602 followers
ProVeg Belgium is committed to the maximum production & consumption of plant food, as a substitute for animal food.
About us
ProVeg Belgium is committed in various ways to the maximum production and consumption of plantbased food, as a substitute for animal food. In order to contribute to a human, animal and environmentally friendly society. We're the license holder of the V-Label trademark in Belgium & Belgian member of the ProVeg International network.
Industry
Non-profit Organization Management
Company size
11-50 employees
Headquarters
Ghent, Flanders
Type
Nonprofit
Founded
2000
Specialties
vegetarian and vegan advice, lobbying, cooking classes, consulting, recipes, V-label, and food professionals
Locations
Employees at ProVeg Belgium
Updates
- Did someone say vegan nutella? Ferrero has announced the launch of a plant-based version of its much-loved chocolate hazelnut spread, Nutella, in select European markets.https://lnkd.in/eN6kD-nt
- A new study has examined health outcomes for 2,536 dogs who were fed a conventional meat, raw meat, or plant-based diet for at least a year. Seven indicators of illness were studied, along with 22 specific health disorders. The results show that dogs fed plant-based diets had superior health outcomes to those fed conventional meat for all seven indicators, with the difference described as “substantial and statistically significant”. The plant-based dogs were also more than 50% less likely to develop six specific health disorders — body weight problems, musculoskeletal issues, gastrointestinal issues, swollen anal glands, and dental or oral problems. No health disorder was consistently more prevalent in dogs fed a plant-based diet.https://lnkd.in/ejfQnTtc
- It’s time to take action! The European Union should develop an Action Plan for Plant-based Foods to strengthen agri-food chains in Europe, from farmers to consumers, according to an European Commission report delivered to President Ursula von der Leyen last week. 🇪🇺🌱 We are proud to have contributed to this process and excited to see our call for rebalancing agri-food systems toward more plant-based options reflected in the recommendations. The recommendation is the result of the EU Commission’s “Strategic Dialogue on the Future of EU Agriculture”, a high-level political forum. It shows that key stakeholders from the whole agri-food chain have recognised the need to advance towards more sustainable food systems. The proposal for an EU Action Plan for Plant-Based Foods comes at a critical time. As mentioned in the report, with six of the nine planetary boundaries exceeded and slow progress on environmental goals, along with geopolitical pressures on agriculture, bold policies are urgently needed to tackle these challenges. It's now essential that these recommendations are translated into concrete policy actions. As the need for action and the overall costs of inaction increase. We call on the European Commission, the European Parliament, member states, and all stakeholders to turn these recommendations into action. 📑 ❗ Read ProVeg's full press release here ➡️ https://hubs.ly/Q02P5W5J0
It’s time to take action! The European Union should develop an Action Plan for Plant-based Foods to strengthen agri-food chains in Europe, from farmers to consumers, according to an European Commission report delivered to President Ursula von der Leyen last week. 🇪🇺🌱 We are proud to have contributed to this process and excited to see our call for rebalancing agri-food systems toward more plant-based options reflected in the recommendations. The recommendation is the result of the EU Commission’s “Strategic Dialogue on the Future of EU Agriculture”, a high-level political forum. It shows that key stakeholders from the whole agri-food chain have recognised the need to advance towards more sustainable food systems. The proposal for an EU Action Plan for Plant-Based Foods comes at a critical time. As mentioned in the report, with six of the nine planetary boundaries exceeded and slow progress on environmental goals, along with geopolitical pressures on agriculture, bold policies are urgently needed to tackle these challenges. It's now essential that these recommendations are translated into concrete policy actions. As the need for action and the overall costs of inaction increase. We call on the European Commission, the European Parliament, member states, and all stakeholders to turn these recommendations into action. 📑 ❗ Read ProVeg's full press release here ➡️ https://hubs.ly/Q02P5W5J0 #ProVeg #FoodSystemsTransformation #PlantBasedFoods #EU - 🤩 Wow. What a day. Huge congratulations to all the startups who pitched at our Demo Day last week! You all did a fantastic job presenting to the investors and live audience at the New Food Conference in Berlin. We’re super proud of our Cohort 12 startups for all the work they’ve put in along the way, and for coming up trumps on the big day. Big love to AlProtein, Atlantic Fish Co, Fisheroo, Friends & Family Pet Food Company, and Optimized Foods 💚. 🏆 A special shout out goes to Omar Zaghloul and AlProtein, who were chosen by our esteemed panel of investors to receive the coveted Jury Award. They were unanimously impressed with Omar’s pitch: “Great presentation,” “well-made pitch deck,” and “I’m excited,” chimed the investors. 🏆 The audience got to vote for their favourite too, and the prized Audience Award went to Cody Yothers and Optimized Foods - great work team! We also had the pleasure of having some of our alumni and portfolio startups pitch later in the day, and it’s amazing to see what they’ve all gone on to achieve. We’re proud of you guys Pink Albatross - by Rethink Foods Co, Alfred's Food-Tech , Happy Ocean Foods, and Cultimate💚. There was a real buzz around the startup booth, where attendees got to try exciting new food tech and product samples 💡. Optimized Foods dished out their delicious mycelium-based cultured caviar and plant-based meatballs made using HYphat, their mycelium-based fat ingredient. Happy Ocean Foods served up their impressively textured and tasty seafood alternative. Gimme Sabor (previously Guimarana) seasonings adorned freshly popped popcorn. And AlProtein were able to answer the investor’s question “What does your protein powder smell and taste like?” The day ended with the official New Food Conference networking event, with smiles, good vibes, and great conversations all round 😃. If you missed the event, not to worry - you can watch the livestream replay here: https://lnkd.in/dxT_qxDz💚 We’d like to extend a big, heartfelt thank you to all the startups, investors and attendees, together with the ProVeg Incubator and ProVeg International teams behind the scenes. We greatly appreciate your energy, support and involvement.Aaron Chua Yu Xiang, Doug Grant, Joshua Errett, Luke Saldanha Ⓥ, Gofna Liss-Rubin, Julian Hallet 🌊, George Zheleznyi, Antje Räuscher, Leonardo Nunes Ricucci, Alexandra Kyvik Ruiz, Vicki Sagar (nee Shiel), Yasmine Schrey, Gabrielle Meyer, Albrecht Wolfmeyer, Prakrit Sachdeva, Fabio Ziemssen, ZINTINUS, Mridul Pareek, European Circular Bioeconomy Fund (ECBF), Bernhard Lorenz Jaup, Green Generation Fund #NewFood #AltProtein #ProVeg #ProVegIncubator #ProVegIncubator12Photograph credits: Jack Doyle & Miyeon Choi
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- Plantaardige drinks hebben tal van voordelen: ze zijn goed voor je gezondheid, voor de planeet én je redt er dieren mee. Door te kiezen voor plantaardig bij je ontbijt, in jouw gerechten of in je koffie maak je dus een bewuste keuze. https://lnkd.in/edYvZvAf
- Na vier vruchtbare jaren sluit ProVeg het project ‘Andermaal’ af, dat in 2019 gelanceerd werd door BOS+ in samenwerking met ProVeg. Met ‘Andermaal’ inspireerden we de chefs van de toekomst om plantaardig te koken. In de beginjaren richtten we ons op workshops voor leerlingen van hotelscholen, maar later evolueerde dit naar een ‘train the trainer’-concept waarbij praktijkleerkrachten op hotelscholen werden opgeleid. Ook achter de schermen was ‘Andermaal’ actief: we speelden een belangrijke rol in de ontwikkeling van leerplannen en handboeken voor hotelscholen, waarbij we plantaardige voeding een prominente plaats gaven. Bovendien ontwikkelden ProVeg en BOS+ het ‘Andermaal’ kookboek en een uitgebreid aanbod aan educatieve tools om in de klassen te gebruiken. We blikken met veel voldoening en plezier terug op een succesvol project dat een plantaardige golf teweegbracht in de opleiding van hotelscholen.https://lnkd.in/evKkpZpc
- Chili voor Willy is terug! Spaar de dieren voor Werelddierendag en eet plantaardige chili voor Willy. Reserveer je portie heerlijke chili bij een van onze lokale groepen en geniet van een avond lekker vers eten zonder te koken. Bovendien steun je zo ProVeg en zorg je er mee voor dat het eerste weekend van oktober een echt feestweekend wordt voor de dieren. bestel je portie hier https://lnkd.in/eT5i9i_B
- ProVeg Belgium reposted this
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3w Edited
What a day! Yesterday, the 2024 edition of the New Food Conference took place in Berlin. We are still not over how amazing the day was, filled with insightful panel discussions, new connections, AND delicious food! ✨ We want to say a huge thank you to the 250 participants who joined us in Berlin and the 100 participants who joined us online. Our highlights include the tastings during the panel discussions, which allowed all participants to try our panellists’ products, the various networking opportunities, and German politician Renate Künast visiting us. If you joined this year’s New Food Conference, let us know in the comments what your highlight was. 💚 A big thank you to our partners and sponsors, without whom the event could not have taken place Lidl in Germany California Walnut Board & Commission The Vegetarian Butcher IFF ZINTINUS Asia Food Journal Bundesverband für Alternative Proteinquellen e.V. - Balpro Berlin Partner für Wirtschaft und Technologie GmbH Cultivated X FF Future Foods Food Campus Berlin FoodBev Media Protein Production Technology International The Cell Base The Plant Base vegconomist - Das vegane Wirtschaftsmagazin📷 Thank you for the great photos Miyeon Choi #ProVegNewFood #ProVeg #FutureOfFood #NewFoodConference2024- +4
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