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Food & Nutrition
Food Footprint: Should You Quit Almond Milk?
In our Green Queen Food Footprint Series, we tackle some of the complexities surrounding food and examine which choices are really the most planet-friendly. Here, we compare dairy milk vs. almond milk, and how it fares against other types!-->…
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What Is Tempeh? The Indonesian Vegan Protein Benefits Explained
Haven't heard of tempeh yet? This vegan protein is full of benefits for you and the planet. Here's what to know.
When you think of vegan protein, a few culprits usually come to mind: beans, maybe tofu (technically a bean). Or maybe you!-->!-->!-->…
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The 5 Delicious Reasons Why We’re Obsessed With Ethiopian Food
Did you know that meatless dishes have always been around in Ethiopian food? But that's not the only reason we're obsessed!
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6 Natural Vegan Egg Substitutes For Easy Plant-Based Baking
Eggs are off the menu right now as avian flu continues to spread. Vegan egg substitutes are widely available multitaskers though.
Like other intensive industrial farming practices, producing eggs generates greenhouse gas emissions and!-->!-->!-->…
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A Guide To Every Kind Of Tofu By A Cantonese Doufu Lover
Tofu, also known as beancurd, is a well-loved food across Asia and the world. It is one that almost every Asian family, be they omnivores or plant-based, keeps stocked in their pantry.
Tofu has been making headlines recently in!-->!-->!-->…
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Planet for All Launches the First Dairy-Free Public Education Campaign in Hong Kong
Planet for All, a Hong Kong-based non-profit animal protection organization, has announced the first public education campaign in the region to promote plant-based milk.
Planet for All is partnering with 30 regional restaurants and!-->!-->!-->…
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Hot Dry Noodles: The Traditionally Vegan and Addictive Dish From Wuhan
Hot dry noodles are the Asian dish you need to try.
As a Hong Kong-based journalist hailing from Wuhan reminded us in a heartfelt open letter, it’s time to take stock and reflect on some of the traditions her hometown is known for,!-->!-->!-->…
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Vegan Chicken: Why It’s Better For The Environment, The Animals, And For Us Too
Whether it’s fried, roasted, boiled, or barbecued, in many countries around the world, chicken is a big deal. It’s the most-loved meat in the US, where, on average, Americans eat more than 200 pounds of it every year. In European Union!-->…
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5 Traditional Chinese Recipes My Mum Made Vegan (& They Taste Better Now)
Growing up in a Cantonese home, dishes were always shared at mealtimes. When I went vegan, my mum turned our family favourites plant-based so I would never have to miss out. And honestly, even the omnivores at home say they taste better!-->…
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Move Over, Burgers, These 5 Bean Companies Are Rethinking Sustainable Protein
They don't exactly work on the grill, but anything else meat can do — vegan meat included — beans can do healthier, cheaper, and oftentimes, tastier, as these five brands prove.
Beans have long been a staple in diets worldwide, offering!-->!-->!-->…
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WWF’s Peter McFeely On Planet-Based Diets: No Global Change Without Localized Food Systems
The World Wildlife Federation (WWF)'s Global Head of Communications, Food Practice, Peter McFeely, talks to Green Queen's Sonalie Figueiras about the organization's new Planet-Based Diets Calculator tool, why local change is crucial for!-->…
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Diet & Nutrition: Should You Become An Ultra-Flexitarian?
By: Mark Maslin, Professor of Earth System Science, UCL and the Natural History Museum of Denmark
There's no denying that what we eat is intrinsically linked to the climate crisis. Is the an Ultra-Flexitarian diet the!-->!-->!-->…
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Is Using Insects for Protein A Terrible Idea? Here’s What You Need to Know
Using insects as a source of protein has gained attention in recent years with enthusiasts presenting the idea as a sustainable and ethical alternative to traditional protein sources. However, the use of insects for protein is a!-->…
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Your Chocolate Bar Probably Contains Cockroach Parts
Did you know that your average chocolate bar probably contains insect parts? According to the United States Food and Drug Administration, anything less than 60 insect pieces per 100 grams of chocolate – around two typical bars of!-->…
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Chilli Peppers, Coffee, Wine: How the Climate Crisis is Causing Food Shortages
By: Victoria Namkung
Blistering heat, stronger storms, droughts, floods and fires are putting food production at risk.
Sriracha fans are a passionate bunch. They have been known to get tattoos of the popular hot sauce on!-->!-->!-->!-->!-->…
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Circular Food Systems Are The Answer: Findings From The First Major Study On Their Potential
A new study suggests that we don't need to wait for techno-based solutions to make our food systems more sustainable.
If there is a way to make our food systems more sustainable without having to wait for a technological miracle,!-->!-->!-->…
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Replacing Meat With Fruits and Grains Reduces Type-2 Diabetes Risk, Study Finds
A recent study found a plant-based diet can reduce the risk of type-2 diabetes when it replaces conventional processed or red meat.
The research, published in the journal Scientific Reports, investigated whether replacing processed and!-->!-->!-->…
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How to Pass a Meat Tax: Start Small And Make It About Animal Welfare, Study Finds
A recent study aimed to investigate whether consumers are more likely to support a meat tax to improve animal welfare or to mitigate climate change.
The study, published in the journal Nature Food, was conducted in Germany, where!-->!-->!-->…
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Research Shows Chefs Can Use Sight, Sound & Smell To Help Us Eat More Sustainably
Behavorial scientist Dr. Sophie Attwood highlights the many ways we can use sight, sound and smell to nudge us to make better food choices and how chefs and foodservice operators can use these insights to help trigger more planet-friendly!-->…
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Food Waste Makes Up 50% of Global Food Emissions, Study Finds
A study published last month found greenhouse gases resulting from food waste contribute to nearly half of all global food system emissions.
The study, published in the journal Nature Food, looked at the loss and waste of 54 different!-->!-->!-->…
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Supplant’s Second Product Upcycles Wheat Stalks Into Sustainable, Fiber-Rich Flour
The Supplant Company has launched Grain & Stalk Flour — a flour blend that uses more of the wheat plant by deriving matter from both the grain and the stalk.
According to Supplant, its new flour maintains the taste and texture of!-->!-->!-->…
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