Plant Based Business Podcast Launches Series 2

Vevolution's Plant Based Podcast Launches Second Series Featuring Big Names In The Plant Based World

Hosted by Damien Clarkson & Judy Nadel, the show brings together leading plant-based entrepreneurs & investors</a> to discuss what it takes to create and scale a business. It is a must-listen for anyone thinking of starting a plant-based business or existing entrepreneurs looking to learn from the best. The first episodes of the second series feature in-depth interviews with, amongst others, Derek Sarno, the pioneer behind Tesco's Wicked Kitchen Range, and Olivia Wollenberg, who took her brand Livia's from her Kitchen to being stocked in Selfridge's London in only 11 weeks.

Series 1, launched in November 2019 covered a wide range of topics from launching a plant based food business, sustainability in business, building a brand & securing investment. Each episode features individual interviews with various plant based entrepreneurs & investors. Series two has a big focus on the future, and how to build a business within the industry accordingly.

Seven Questions With... Judy Nadel and Damien Clarkson - Lush Fresh  Handmade Cosmetics UK

The Plant Powered Hosts

The podcast hosts are married couple Damien Clarkson & Judy Nadel, who released the podcast under their brand Vevolution. Vevolution run both events & create digital content centered around the plant-based movement. Their mission is "To Showcase People With Great Stories + Ideas To Create A Better World".

Alongside the podcast, Clarkson and Nadel's plant powered events have been running since 2017 and are highly successful. Vevolution Festival is the Uk's largest Plant Based Conference, which takes place annually, and Plant Based Business Bootcamp, the UK’s first plant-based investment competition "Pitch + Plant". Upcoming events are currently postponed due to COVID-19 but will be updated on the Vevolution Website once information is available.

French Plant Based Restaurant ONA Awarded Michelin Star

ONA Becomes The First Plant-Based Restaurant In France To Recieve The Prestigious Award   Plant-Based Restaurant ONA, which stands for Origine Non-Animale (or Animal-Free Origin), was awarded a Michelin Star on the 18th of January, making it the...

IKEA Adds Further Plant Based Products To Menu

The Swedish Furniture Giant Has Added More Plant-Based Options To Further Expand Its Vegan Menu Offerings For Veganuary And Beyond IKEA is widening its plant-based and vegan options for customers who visit their in-store cafeterias, a spokesperson fo...

Ireland’s Largest Sausage Producer Announces Plant Based Product “Revolution”

Finnebrogue Announces Plant-Based Product “Revolution” Finnebrogue, Ireland’s largest sausage producer, has announced a large scale expansion of its plant-based product range. The company, which turned over £90 million in 2019, has...

Ireland’s First Walk-In Plant-Based Bakery Bear Lemon

Just three weeks ago, Ireland saw the opening of its first-ever walk-in vegan bakery, Bear Lemon. Located in Drumcondra, the bakery offers customers delicious vegan and plant-based baked goods. Another plant-based first for Ireland, the bakery sells ...

Meat Alternatives Market to Surpass $21 Billion in 5 Years

The prediction was made by Zion Market Research, which defines meat alternatives as "anything that mimics traditional meat but is made entirely using plant ingredients".

Burger King Banned From Advertising Burger as “100% Plant Based”

The burger was launched to coincide with the increasingly popular "Veganuary" trend, which encourages participants to adopt a plant based diet, free of animal products, at the beginning of each year.

USDA May Drop Dairy In New Dietary Guidelines

The Dietary Guidelines Committee, which outlines the nutritional curriculum taught in public schools throughout the country, is currently formulating its recommendations for 2020 - 2025.

Irish Plant Based Supplements Company “Growing 40-50 percent month on month”

The Wicklow based supplements company, One Nutrition, recently overhauled its brand to tackle issues such as sustainable sourcing, environmental packaging, and rising consumer demand for plant-based products.

Study Finds Irish Diet Nutritionally Deficient & Unsustainable

A new study has highlighted nutritional, financial, and sustainability problems with the current standard Irish diet. It reports that Irish people consume too much harmful animal protein, particularly from red meat.

Irish Plant-Based Sauce Packs a Nutritional Punch

It seems that every day there is a new plant based food product on the market. With meat consumption increasingly facing pressure from health, environmental and scientific communities both in Ireland & abroad