Plant-based is taking off!


Plant-based is taking off!

Create Easy, Extraordinary Meals with Ordinary Food

vancouver Nov 14, 2021

By UMAMI Crave the Fifth

At UMAMI Crave the Fifth, we understand that time is of the essence when it comes to planning and preparing meals. Creating plant-based meals and meals that avoid food intolerances like gluten, or even meals that are diabetic friendly, can make it even more time intensive. 

We are Joanna and Stephanie—sisters-in-law and business partners. Between us, we have four children, two spouses (Joanna is married to Stephanie's brother), three dogs and a cat! We know firsthand how challenging it can be to create meals that are nutritionally sound, taste great and come together in a hurry. As a chef, Joanna could create meals from scratch every day that hit the flavour and nutrition boxes, but like many of us, has little time to do so. Stephanie is a nurse who enjoys cooking but finds it increasingly hard to find time to create great meals that her whole family will enjoy. 

With three nutritional-yeast-based, vegan, and gluten-free UMAMI Crave the Fifth...

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A Mission to Eliminate Food Waste

vancouver Nov 13, 2021

By Syrah Kai, TRENDI

I am the avocado half you didn’t finish, left in the fridge, and now I’m garbage.  

I am the remaining bananas in the bunch; you had good intentions for us, but, unfortunately, we may not make it to the freezer this time because we are way past overripe. 

I am the leftovers from the dinner you made, saying you’d have me for lunch but you went out again. Now I have no option but to turn to sludge and watch as you plug your nose in disgust when you open the container I’m in.

I am the carrot who didn’t grow quite right. The farmers love me, but the grocers think I’m too ugly and that no one will want to eat me despite us tasting the same once we reach the plate. I am the perfect peach one centimetre too small. They don’t think I’m a real fruit, so they let me fall. I’m the truckload of produce that can’t be used, the unnecessary loss of already scarce food.

I am the dumpster full of bread...

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Walking Down the Aisle

vancouver Nov 12, 2021

By Sweet Fruit

Walking Down the Aisle - Guide to Low Carb Plant-based Sustainable Food

Happy Mind, Happy Life!  Nothing feels better than to eat food that makes you feel good physically and mentally.  Find out how our Sweet Fruit founder, Michelle, a food scientist and nutritionist, makes her food choices.

Reading the Nutritional Facts label: I always look at 3 things on a label: serving size, net carbs and sodium.  Serving size is the amount of food it used in order to calculate the nutritional facts.  It would make a huge difference if it used 50g  instead of 250g.  Next, I would look at net carbs because it affects the blood sugar directly as the body needs to break them down into glucose.  To calculate the net carbs, take the total carbs and subtract fiber and half of carbs from sugar alcohols (except erythritol which you can completely subtract from the total carbs).  Last, it is important to look at sodium level.  Excess sodium...

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press release vancouver Oct 29, 2021


NOVEMBER 1, 2021, Vancouver, B.C. – Plant-based enthusiasts will have an opportunity to learn about the global vegan movement in-person at the Planted Expo in Vancouver on November 20th and 21st. Attendees will hear from inspirational speakers, leading vegan product creators, sustainability drivers and plant-based cookbook authors as they explore over 200 edible and lifestyle vegan brands during the event.

Plant-based lifestyles continue to enter mainstream conversations with an increased amount of people talking about veganism following its steady rise of recognition since the latter 2010’s. The Economist declared 2019 “the Year of the Vegan” , solidifying its place in public acceptance.

During 2020 and 2021, the world endured a global lockdown and impacted individuals took the time to learn more about the plant-based movement and its impact on...

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