VEGANUARY
Plant-power your new year MEAT-FREE MONTH We take the temperature of the Cambridge culinary scene and get expert advice for transitioning to a plant-based diet
WORDS BY PHOEBE HARPER
S ince 2014, the Veganuary of animal-free consumerism. As the global non-profit organisation reports, in 2023 alone over 1,610 new vegan products and menu options were launched across its key campaign countries, making it easier than ever before for newbie vegans to dine out if daunted by the prospect of plant-based cooking at home. However, in the context of Cambridge, it’s been a tough year for the vegan dining scene. “Sadly, 2023 has seen at least three vegan places close down, and only one new destination open up,” shares Louise Palmer-Masterton, founder of plant-based restaurant Stem & Glory. A great loss to the ethical eating scene will be the imminent closure of The Vegan Witch, an Italian/vegan fusion kitchen founded by chef Serena De Maio. Over the past 20 years, Serena has worked for ‘almost every vegan business in town’, which led her to take the plunge and open her own. Overall, Serena finds the city’s vegan offerings to be lacking, identifying an overreliance on pre-cooked frozen food and preference for ‘bland’ burgers. Nevertheless, despite the downfall in movement has taken the world by storm, encouraging millions of people to pledge to a month strictly plant-based establishments, the widespread introduction of vegan dishes across the city’s restaurants has been
encouraging, says Darren Green, co-owner of vegan cafe, bistro and venue Thrive. “It’s fantastic to see that vegan options are available at so many establishments,” he says. “I don’t think vegans struggle in Cambridge, but it is wonderful to see the look on people’s faces when they realise they are in a completely vegan place and can choose anything from the menu.” “Cambridge’s vegan culinary scene has come a long way,” echoes Michelle Alston, a vegetarian food blogger and the brains behind The Last Food Blog. “From street food vendors to high-end restaurants and the yearly Cambridge Vegan Market, it is definitely easier to enjoy vegan food here now, although there is room for improvement in terms of both quality and choice with the dishes offered by some of the chain restaurants and pubs!” WHY VEGAN? A vegan diet has become a widespread lifestyle choice due to a host of factors – whether for nutritional value, health reasons, or ethical and environmental concerns surrounding animal farming. “Vegan nutrition is the only diet that can reduce the suffering and selfishness of the world,” opines Serena. In the United Nations’ guide to climate action, eating more plant-based foods is a core component of the overall strategy to mitigate our negative impact on the planet. Indeed, each individual who transitions to a plant-based diet has the potential to reduce their annual carbon footprint by up to 2.1 tonnes (or 1.5 tonnes for vegetarians). “Many national and international scientific bodies are now stressing that the considerable reduction of meat and dairy consumption is going to be needed before 2030 if we are to meet our climate change goals,” continues Darren. “There is also a growing body of research to demonstrate that reducing consumption of meat and dairy and adopting a vegan diet can significantly reduce early death from chronic disease.” However, transitioning to veganism represents a major lifestyle adjustment
NO YOKE Comfort foods like Thrive’s tofu scrambled eggs are a massive hit with its weekend brunch crowd
46 JANUARY 2024 CAMBSEDITION.CO.UK
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