By Jeanne Yacoubou, MS

The Vegetarian Resource Group received an email in April 2022 that asked if cow bone char processing is permissible in organic sugar production in any countries outside the United States. The writer asked specifically about sugar processing in England.

Cow bone char is the major way non-organic cane sugar is decolorized in the U.S. although other methods are becoming more common. Readers may find our 2021 article on cow bone char use in the U.S. helpful.

On the other hand, cow bone char as a processing aid is not permitted in USDA 100% certified organic cane sugar.

To find out about cow bone char in sugar processing in other countries including England, The VRG first turned to organizations that certify vegetarian and vegan food products in England.

The Vegan Society on Cow Bone Char

Since 1990, The Vegan Society has been certifying products as vegan. On their website is a list of all products from brands that they have approved. According to their Vegan Trademark Standards, this vegan certifier states: “The manufacture and/or development of the product, and its ingredients, must not involve or have involved, the use of any animal product, by-product or derivative.”

Here is our email exchange from April 2023:

The VRG: Can certified organic cane sugar in England be filtered through cow bone char to decolorize it or filter impurities and still be called vegan?

The Vegan Society: In the past, cane sugar used to be processed with bone char. It is something that still occasionally happens in the USA but is becoming less and less common. Beet sugar is generally speaking not processed with bone char and sugar grown in the UK is almost certainly not processed with bone char. Products containing sugar which are registered with our Vegan Trademark will be 100% vegan, and therefore will not use sugar processed with bone char. You can find all the vegan sugars we have registered with the trademark. Unfortunately, if a product is not registered with our Vegan Trademark, we cannot confirm that it is vegan as we have not seen a full list of ingredients and are not aware of the manufacturing process. For products not registered with us, our best advice is to contact the manufacturer directly and ask them where their sugar comes from and how it has been processed.

The Vegetarian Society of the UK on Cow Bone Char

The VRG also reached out to The Vegetarian Society of the United Kingdom. We wanted to know if they certify as either vegetarian or vegan products containing cane sugar that has been processed through cow bone char. This certifier offers two labels: one meeting their vegetarian standards; and the other, their vegan standards. The standards for both state that they will not certify: “any product that contains, consists of, or has been produced with the aid of products consisting of or created from, any part of the body of a living or dead animal.”

Here is our email exchange from April 2023:

The VRG: Can certified organic cane sugar in England be filtered through cow bone char to decolorize it or filter impurities and still be called vegan?

The Vegetarian Society of the UK: To check the products that are accredited by the Vegetarian Society, please follow the link here. If the product is not licensed to carry the Vegetarian Society Approved trademark, we are unable to verify its suitability for vegetarians. That does not mean the product is not vegetarian, just that we cannot confirm this. We recommend that you contact the manufacturer directly to confirm the product’s suitability for vegetarians.

The VRG: I notice on your sugar page that some products are vegetarian-approved while others are vegan-approved. I’m guessing cow bone char filtration is the reason for the difference? Here is our key question: Do you certify sugar that has been filtered by cow bone char as vegetarian or vegan? If you do not certify the products yourself, could you please connect me with the person in your organization who does?

The Vegetarian Society of the UK: We don’t accredit any sugar products that are processed with bone char. The only sugar that may be veggie-approved as opposed to vegan may be a product that uses honey or lactose as a “sugar” instead of vegan granulated/brown sugar. [VRG Note: Bolded by VSUK]

Cow Bone Char in Europe

The VRG wanted to find out if cow bone char is used to process cane sugar, either organic or non-organic cane sugar, in Europe. We started our investigation by contacting leading organic certifiers in France and Germany.

We first heard from Alessandro Pulga from Bioagricert. Here is our email exchange from April 2023:

The VRG: Can cow bone char be used to filter impurities in certified organic cane sugar in France?

Bioagricert: The adjuvants (including those useful for filtration) suitable in the transformation of organic products are listed in EU Reg. 1165/2021 ANNEX V.

The list indicates also other substances of animal origin (casein, isinglass, etc.) but NOT cow bone char. [VRG Note: Underlined by Pulga] To my knowledge, modern sugar refining techniques adopted in Europe no longer involve the use of bone char. It can be helpful to know where sugar is refined. Even if it is sold in France, the sugar may have been refined in non-EU countries. Organic certification should also protect in non-EU countries but certainly, in these cases, explicit declarations could be requested as a precaution.

The VRG: I’d like to reach out to the major sugar companies supplying Europe. Which companies do you suggest I look into? I understand they may be headquartered outside of Europe.

Bioagricert: I can suggest ASR Group, one of the main international companies. I advise you to also contact FLO and FLOCERT who certify producers of Fairtrade sugar (often it is also organic). They know all the producers in non-EU countries who also meet ethical requirements.

The VRG also received a reply from Bernhard Furtner of Control Union Certification in Germany. Here is our email exchange from April 2023:

The VRG: Can cow bone char be used to filter impurities in certified organic cane sugar in Germany?

Control Union: Organic cane sugar is not produced in Germany. Hence, I have no knowledge and we have no expertise on this matter.

The VRG: Is non-organic cane sugar produced in Germany? If so, do sugar companies use cow bone char as a filter medium? If not, what do the refineries use to decolorize it? If all of your sugar is imported, which company(ies) supply it? If you don’t know, could you direct me to someone who could help?

Control Union: Sugar cane is simply not grown in Europe. We grow beet sugar because it is adapted to European weather. Actually the European sugar demand was one of the main reasons of colonialism and slavery in the tropics and subtropic areas worldwide but mainly in the Caribic e.g. Brasil. It was Napoleon who promoted sugar production from sugar beet as a ration to the English sea blockade of Europe in war time. But now to your second question. I think today nobody uses cow bone char to a larger extent. You can try to contact the Brazilian Sugarcane Industry and Bioenergy Association. They should know everything about sugar and sugar cane.

The VRG: So you’re saying beet sugar is more commonly consumed in Europe than cane sugar?

Control Union: Yes, in Europe sugar cane is somehow “exotic” and much more expensive than beet sugar.

Cane Sugar in Europe

In Europe, most sugar is from sugar beets, not cane sugar. Here’s a graph that illustrates this point:

The European Commission states on its website:

“The European Union is the world’s leading producer of beet sugar, with around 50% of the total amount. However, beet sugar represents only 20% of the world’s sugar production, with the other 80% produced from sugar cane.

Most of the EU’s sugar beet is grown in the northern half of Europe, where the climate is more suitable. The most competitive producing areas are in northern France, Germany, the Netherlands, Belgium, and Poland. The EU also has an important refining industry that processes imported raw cane sugar.”

As The VRG previously reported, sugar beet processing never involves cow bone char. Only cane sugar may have been filtered through cow bone char.

So, if you are in Europe, it’s most likely that the sugar you buy and the sugar in European-made food products is from beet sugar. Cow bone char use is not a concern in most of organic or non-organic sugar grown in Europe. When in doubt, contact the sugar manufacturer. Have brand name and lot number ready so the bag of sugar you’re holding or considering buying can be looked up easily.

USDA vs. EU Organic Standards: Cow Bone Char

In 2012, after three years of deliberation, the United States and the European Union (EU) agreed that their organic labels would be equivalent. In other words, a product with a USDA Organic label sold in Europe would be considered as meeting European organic standards, and vice versa.

Then in 2020, the EU announced they would reconsider this equivalence because of stricter standards they plan on incorporating into their organic rules and regulations. The U.S. and the EU have until 2025 to reach an agreement.

However, when it comes to the use of cow bone char in cane sugar processing, The VRG noticed a key difference between the U.S. and the EU regulations. It involves the use of the term activated carbon and the sources used to make it.

How Are Activated Carbon and Cow Bone Char Related?

Although cow bone char is not, strictly speaking, the same thing as activated carbon, they are very similar. Cow bone may be used to produce activated carbon. When cow bone is heated at high temperatures under strict conditions, it becomes cow bone char (like charcoal). So, cow bone char may also be called activated charcoal which is another name for activated carbon. Coconut shells, wood, or coal can also be used to produce activated charcoal.

Thus, for instance, The VRG discovered in 2021 that ASR Group, a major global sugar refiner, may use animal bone for its activated charcoal, which it sometimes refers to as biochar or natural charcoal. In 2012, we reported that Australia uses coal to make its activated charcoal.

USDA vs. EU Regulation Terminology: Activated Carbon

First, it is true that cane sugar carrying the USDA organic label has not been processed through cow bone char.

The U.S. regulation reads: § 205.605 Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s)).”

1. 2 Activated charcoal (CAS #s 7440–44–0; 64365–11–3)—only from vegetative sources; for use only as a filtering aid.

This regulation means that activated charcoal is permitted as a processing aid in organic foods if it is derived from plant sources (for example, coconuts husks).

On the other hand, the EU Organic regulations do not specify the allowed source(s) for activated carbon as a processing aid in organic food products.

ANNEX V Authorised products and substances for use in the production of processed organic food and of yeast used as food or feed

SECTION A2 – PROCESSING AIDS AND OTHER PRODUCTS, WHICH MAY BE USED FOR PROCESSING OF INGREDIENTS OF AGRICULTURAL ORIGIN FROM ORGANIC PRODUCTION

Activated carbon

(CAS-7440-44-0)

We know that these two sections of the U.S. and EU regulations are talking about the same thing (processing aids). Further, we know they are both talking about the same substance because the CAS numbers – unique, numeric identifiers used to designate only one substance – are the same in both regulations: CAS-7440-44-0.

Note that only the wording is different: activated carbon vs. activated charcoal. But as described in the previous subsection, activated carbon and activated charcoal are synonymous. The terms may be used interchangeably. More relevant for this article, they both may refer to cow bone char.

Based on these regulations, if you’re in a EU-member country and see an organic label from an EU-member country on a bag of cane sugar, you cannot assume that it has not been processed through cow bone char, despite the supposed equivalence of the USDA and EU labels as noted above. However, all European sources we spoke with – cited in this article – stated cow bone char is not used in Europe anymore in cane sugar processing.

Follow-up with Pulga of Bioagricert

Recalling from a previous section in this article featuring the transcript of The VRG’s email exchange with Pulga of Bioagricert, Pulga stated that EU regulations do not permit the use of cow bone char as a processing aid.

While it is true that the term cow bone char does not appear in the regulation, we noticed that activated carbon does. Use of activated carbon as a processing aid is permitted in organic foods. We asked Pulga to comment on this. Here is our exchange:

The VRG: You stated that EU regulations don’t permit bone char in organics…It seems organic sugar MAY be processed with cow bone char in the EU. Only if activated carbon is used to include bone char. Activated carbon is listed.

Pulga: The European organic regulation only admits vegetable carbon for use as an additive, activated carbon (vegetal or animal) is allowed as an adjuvant. Following past problems with mad cow disease is now increasingly of vegetable origin. In any case we ask for this declaration for our vegan certification scheme. In any case, [my contact] confirmed to me that SRB and most of the other sugar producers in the world can easily provide declarations about the non-use of adjuvants of animal origin. [VRG Note: Underline is Pulga’s]

So is there the permissibility of cow bone char as a processing aid in European organic cane sugar production?

A complete answer turns on the meaning of adjuvant. Clearly, cow bone char is not an adjuvant in the sense of an additive to sugar. However, if adjuvant is used to refer to a processing aid, then cow bone char could be permitted.

European Commission on Cow Bone Char in Organic Cane Sugar

The VRG reached out to the European Commission who wrote the organic standards for more clarification on cow bone char as an allowable adjuvant, but received a general reply that did not answer our question. For the record, here it is:

“Every country in the European Union appoints a ‘competent authority’ who is ultimately responsible for making sure that EU organics rules are followed. Usually these are either a department of agriculture or a department of public health.

This competent authority can delegate its role to:

• one or more private control bodies
• one or more public control authorities
• a mixed system with both private control bodies and public control authorities.

Regardless of the system chosen, the competent authority is ultimately responsible for auditing the inspection system within its own area of responsibility.

Once a year, EU countries report to the European Commission on the results of the controls carried out on organic operators and on the measures taken in case of non-compliance.

Organic farming information system (OFIS)

The OFIS database contains ingredient authorisation and information on control authorities and control bodies.

The European Commission supervises EU countries to ensure that they fulfill their responsibilities. This helps build consumer trust, as EU consumers know that organic goods will have been rigorously inspected regardless of which EU country they originated in.

We invite you to visit this webpage to get more information.”
Bioagricert and Cow Bone Char

Taking the advice of the European Commission, The VRG analyzed Bioagricert’s organic standards, considering Bioagricert as an example of a “control body.”

Interestingly, cow bone char does not appear in the Bioagricert standards, even in the list of filtration aids that are excluded: “filtration aids with gelatin, egg white (from battery farms), fish glue or cases derived from shells or crabs.” [VRG note: This list is likely for filtration aids in wine production.] The rules for “the preparation of vegetarian products” state “products containing ingredients derived from meat or bones” are excluded. Apparently, cow bone char would be excluded.

For vegan products, the terminology gets closer to a reference to cow bone char. Coals of animal origin are listed as non-compliant substances. So, again, cow bone char could not be used in the processing of organic cane sugar.

However, Bioagricert regulations also states: “IT IS FORBIDDEN to use any substance, ingredient, additive or adjuvant or derivative of animal origin or which entails for its attainment procedures which provide, directly or indirectly, the sacrifice and/or mistreatment of animals.” Since cow bones used to make char are derived from “cattle that have died naturally in Brazil, India, Morocco, Nigeria, and Pakistan” as The VRG reported previously, this prohibition would not apply to the use of cow bones for activated charcoal production in cane sugar processing.

 How Common is Cow Bone Char in Cane Sugar Refining around the World?

In a 2012 article, The VRG reported that cane sugar is decolorized by activated carbon derived from coal in Australia.

Experts in England, France, and Germany interviewed for this article believe that cow bone char is not used in Europe today.

To confirm this, The VRG contacted cane sugar refiners around the world. We reached out to sugar refining companies in eight countries, and received replies from four of them. This is what we learned:

Canada’s Redpath: “We do not use animal products or by-products in our refining process for sugar, so Redpath Sugar products are suitable for vegetarians and vegans.”

Italy’s SRB: “Sugar extraction techniques have not included the use of cow bone char. It is a technological practice that has become obsolete practically all over the world.”

UK’s Tate & Lyle: “We do not use bone char in the processing of our sugar products.”

Portugal’s Sidul Açúcares: “We don’t use bone char in our sugar refining process in Portugal.”

The VRG also contacted FLOCERT in Costa Rica. They certify fair trade products. Here is our email exchange:

The VRG: Can cow bone char be used to filter impurities in FLOCERT-certified organic cane sugar?

FLOCERT: If the cow bone char is used in the process but it is not part of the ingredients, there is no need to report it.

The VRG: Is there any company that you certify (no need to reveal their identity) that uses cow bone char in their sugar processing?

FLOCERT: We don’t certify cow bone char or any animal product. You can verify our certified products here. However, it is possible that a company uses cow bone char or any animal-derived product in their process or ingredients. Please find how Fairtrade manage the mark in the products and the ingredients here.

The VRG Recommendations on Avoiding Cow Bone Char Processing in Cane Sugar

Based on our multi-year investigations, here are some recommendations to ensure your sugar is cow bone char-free:

1. Choose USDA certified organic cane sugar made in the USA.
2. Choose 100% beet sugar made anywhere in the world.
3. In the UK, choose sugar products certified as vegan by the Vegan Society. Both vegetarian- and vegan-certified sugar products by the Vegetarian Society of the UK are cow bone char-free.
4. In Europe, cane sugar processed by Tate & Lyle, Sidul Açúcares, and SRB are processed without cow bone char.
5. Organic cane sugar certified in Europe by Bioagricert is cow bone char-free.
6. For all other cane sugar, organic and non-organic, anywhere in the world, check with the manufacturer to be sure it’s cow bone char-free.

NOTE FROM THE EDITOR: For those who want to make the extra effort for issues around processing, we hope this information may be helpful. For others who are not at that point, don’t let issues like this get in the way of worrying about the macro issues that are important to you. Either way, we find it interesting how complicated food is in today’s world and how hard it is to really know company processes and regulations. Without putting barriers in front of individuals and food companies, we do advocate there will always be as much disclosure as possible, so individuals will be able to make their own decisions and choices within their needs and beliefs.

The contents of this posting, our website, and our other publications, including Vegetarian Journal and Vegan Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own. Also be kind when asking questions.

To support VRG research, donate at www.vrg.org/donate

Or join at https://www.vrg.org/member/2013sv.php

photo from Fern Charlotte NC

The next time you’re in Charlotte, North Carolina, you might want to enjoy dinner at one of these vegan restaurants:

Bean Vegan Cuisine 3001 E. Independence Blvd., Charlotte, NC 28205

Vegan/American. Bean Vegan Cuisine is an excellent place to go for vegan comfort food. Don’t miss delicious sandwiches like their BBQ Jackfruit, Reuben, and Crabbie Patty. Ask about their daily specials and dessert selection. For classic American favorites made vegan, Bean can’t be beat!

Dee’s Vegan To Go 1540 West Blvd., Ste. 100, Charlotte, NC 28208

Vegan. Dee’s Vegan To Go restaurant is a family restaurant that strives to serve sustainable meals to all families. They work hand in hand with local farmers in North Carolina. They first opened back in 2016 at the Charlotte’s Regional Farmers Market. They even work with artisans to help them run their bakery and café, completely served with vegan ingredients. When it comes to what they have on their menu, you can slurp up their homemade lemonade drinks or gorge on their sweet potato spice cake desserts! For entrees they provide jambalaya, teriyaki “chicken,” and mac and cheese. They also make an array of soups and sandwiches.

Fern 1419 East Blvd., Ste. A, Charlotte, NC 28203

Vegan café. Fern features cauliflower wings, mac n cheese, BBQ sandwich, burrito, salads, soups, falafel, and much more.

Living Kitchen 2000 South Blvd. Ste. 300, Charlotte, NC 28203

Vegan/raw foods/organic. Living Kitchen offers fresh, organic, local foods that are mostly vegan (only exceptions are honey offered as a sweetener and bee pollen in one smoothie). Enjoy homemade nut milks (almond, coconut, and hemp), locally-roasted fair trade coffee, and multicultural, world music. Luna’s is located next to the Atherton Mill Farmer’s Market and Evolution Fitness.

Oh My Soul Café 3046 N. Davidson St., Charlotte, NC 28205

Vegan café. Oh My Soul Café has roots in South Africa. Stop by to see Oh My Soul Café’s unique, creative aesthetic and taste some of their burgers and ‘fully loaded sweet potatoes’, as well as waffles for brunch.

Plant Joy 1801 North Graham St., Ste. 101, Charlotte, NC 28206

Vegan. Plant Joy is a colorfully designed stall located at Camp North End, which is an old industrial space that houses restaurants, shops, and more. The menu is inspired by the Mediterranean Diet. So, the food is delicious, fresh, and healthy, with vegetables at the forefront. Some menu items include the Falafel Tower (plated nacho-style), Socca and Salad, which is like a crepe made from chickpeas, and Nice Caesar topped with a shiitake kebab. All of the food is sourced sustainably and plated beautifully.

Romeo’s Vegan Burgers 5518 South Blvd., Charlotte, NC 28217

Vegan/Burger Joint. Located in SW Charlotte near the 21/77, this all-vegan take on a classic drive-through burger joint offers fries, lemonades, milkshakes, and Beyond and Impossible burgers with Follow Your Heart cheese and homemade sauces, which they boast are good enough to win converts from meat-eating. Eat in the bright, classic diner style interior or take your food to go. They also have a food truck which will continue to travel around Charlotte: follow them on social media @romeosveganburgers to see where it will be next.

Sanctuary Bistro 6414 Rea Rd. Ste. C2, Charlotte, NC 28277

Vegan/bistro. Sanctuary Bistro’s menu is nothing short of inventive. This family-owned restaurant offers dishes such as beet salad, artichoke dip, garlicky greens, lasagna, jambalaya, black lentil Shepard’s pie, Kansas BBQ tofu, tiramisu, cheesecake, and much more.

If  you’re traveling elsewhere in the USA or Canada, be sure to visit our online restaurant guide: http://www.vrg.org/restaurant/index.php

The Jewish Conservative Movement Has Ruled: Permissible to eat at non-kosher vegetarian, vegan restaurants

For more information, see The Jerusalem Post Article: https://www.jpost.com/judaism/article-743913

(Note that Conservative in this case does not mean political.)

Photo from Vegan Shoku

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide:

Bakaris Plant Based Pizza, 576 Lee St., Ste. A, Atlanta, GA 30310

Dine on mouthwatering plant-based pizza and delicious plant-based burgers, as well as appetizers, salads, French fries, and specialty drinks. Outdoor seating also available.

Essential Smoothies, 1600 IL-50, Bourbonnais, IL, 60914

They offer many smoothies, teas, and other drinks, as well as burgers, Vegan Muddy Buddy dessert, and a “Build Your Own Smoothie.”

Koshary Corner, R House, 301 W. 29th St., Baltimore, MD 21211

Dine on traditional Egyptian food at this all vegan, gluten-free stall in R House located in the Remington neighborhood not far from Johns Hopkins Homewood Campus. Offerings include “Koshary,” the national dish of Egypt, a bowl consisting of rice (or quinoa), pasta, chick peas, lentils, vinaigrette, and crispy fried onions. Also try their Falafel salad with a choice of homemade dressings, Tofu and Quinoa Salad, Vegan Chicken Shawerma Bowl, Moussaka Bowl, Kofta Basket, Turkish coffee, and more.

Love.Life, 8900 Venice Blvd., Ste. 101, Culver City, CA 90232

Whole food, plant-based cuisine without unnecessary oils, sodium, and added sugar. Co-founded by Whole Foods Market co-founder John Mackey, the restaurant dinner options include numerous starters, extensive bowls, pizza, and entrees such as Shepherd’s Pie, Sweet Potato & Corn Tamale, and Mushroom Farro Risotto.

Native Foods, 3300 S. College Ave. #110, Fort Collins, CO 80525

Enjoy all-day breakfast sandwiches, salads, soups, burgers, bowls, and desserts. They also have a kid’s menu.

Vegan Bodega, 93 W. Main St., New Britain, CT 06051

Enjoy vegan Puerto Rican cuisine including salads, empanadas and sandwiches, and meals such as “Rice & Beans; Mac & Cheeze; Vegetable Fried Rice.

Vegan Shoku, 2260 W. 41st Ave., Vancouver, BC V6M 1Z8 Canada

Vegan Shoku’s menu is 100% vegan, but the breadth and depth of their offerings and the presentation of their dishes strongly rival those of traditional sushi establishments. A mere glance at their Instagram page demonstrates the artfulness of their plates. The menu ranges from Appetizers including Tofu Katsu and Calamari to Wraps such as the Tuna Poke, to Sashimi, Tempura, Oshizushi, Nigiri, and Rice Bowls (including one with Spam). Not in the mood to make a decision after a long day? Go with one of the Combination options, such as the Dynamite Combo that includes a Dynamite roll, salmon, tomato, baby corn, and inari. Sounds too good—or too fishy—to be true? Best to go and try and see for yourself!

The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding one $200 scholarship plus several $100 awards. The deadline for entries this year is July 15, 2023.

     Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and veganism, veganism and animal rights, or other veggie topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

     Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

To see the video contest rules, visit: http://www.vrg.org/videoscholarship.php

Previous wining videos can be found here: http://www.vrg.org/veg_videos.php

Photo from Jardin in Madison WI

The next time you’re in Madison, Wisconsin, you might want to enjoy dinner at one of these vegan restaurants:

Jardin Robinia Courtyard, 329 E. Washington Ave., Madison, WI 53703

Vegan. Enjoy a globally inspired dining experience with a rotating menu including snacks, starters, entrees, desserts, a full bar, and more. Some sample dishes have included Yuba Salad, Chickpea Curry, Blackened Tofu, and Cocoa Nib Brownie. Indoor and outdoor seating available (weather permitting).

Mother Fool’s Coffeehouse 1101 Williamson St., Madison, WI 53703

Vegan/coffeehouse. Serves soups, pastries, other baked goods, and more. Try an artichoke spinach roll, cold brew coffee, and chocolate bar to go. Enjoy live music on the weekend. Note they close at 5pm so enjoy an early dinner!

Sookie’s Veggie Burgers 502 State St., Madison, WI 53703

Vegan/Burger Joint. Besides burgers, other items on the menu include spinach chicken pesto sandwich, chicken sandwich, black bean chipotle burger, and fries. They also have desserts produced locally.

If  you’re traveling elsewhere in the USA or Canada, be sure to visit our online restaurant guide: http://www.vrg.org/restaurant/index.php

Vegan Brownie at Four Seasons Resort Orlando

Four Seasons Resort Orlando at Walt Disney World Resort has added new plant-based dishes on its menus Resort-wide. They worked in collaboration with Toronto-based plant-based chef consultant Natalie Prhat on several of the dishes. Some new additions include:

During breakfast hours, Ravello now serves Coconut Chia Pudding, Morning Power Salad, and a Vegan Breakfast Sandwich.

The lakeside restaurant PB&G has expanded its plant-based options with a Vegan Bruschetta, Summer Green and Quinoa Salad, Vegan Burger, and Jackfruit Tacos.

The In-Room Dining menu at the Resort was updated to include a Caribbean Jerk Tofu, a Jackfruit Cake that is a twist on a crabcake with jackfruit instead of crab, Roasted Za’atar Carrots, along with a Vegan Chocolate Brownie a la Mode for those with a sweet tooth.

By Reed Mangels, PhD, RD

The U.S. Food & Drug Administration (FDA) recently published a redesigned webpage about infant formula. The page is for consumers and the infant formula industry. In an announcement of the redesign, the FDA stated that “[this] is a first step toward improving accessibility of information to help parents, caregivers, and industry get the information they need about infant formula.”

The redesigned webpage includes information about different types of infant formulas including soy-based infant formula which would be used by vegans. It discusses FDA’s concerns about use of homemade infant formulas and advises parents and caregivers not to make or feed homemade infant formulas to infants. It also discourages use of “toddler formulas.” The webpage provides links to information about preparing and storing infant formula and to FAQs about infant formula.

We recommend that infants be exclusively breastfed for the first 6 months. If that isn’t possible, infants should be given commercial infant formula or a combination of commercial infant formula and breast milk. Vegan families typically use commercial soy-based infant formulas if exclusive breast feeding isn’t possible.

For more information about infant formula and about feeding vegan babies see:

Feeding Vegan Kids

Homemade Baby Formula is Not Recommended

Baby Formula Shortage

Angelina wrote: Rice, black beans, onion, red pepper, and cilantro. These are the ingredients of Gallo Pinto, a vegan recipe passed down to me from my mother, my grandmother, and many generations before them. Food heritage is meaningful to me: I see it as cultural preservation. From the seeds to our plates, food is more than just fuel. It’s a cultural pursuit rooted in know-how, transmitted from generation to generation. Food connects us to our ancestors’ stories and knowledge. To me, plant-based living strengthens my identity, reinforcing the strings that tether me to my past, my loved ones, and my legacy, despite time and distance.

I grew up on home-cooked traditional Costa Rican foods—with a plant-based twist. First made by my grandmother back in Heredia. Then by my mom in the United States. Our kitchen becomes a classroom when my mother cooks. I inherited my love for plant-based living from my mother and grandparents: descendants of farmers in Costa Rica. No one in my family went to college. Still, they taught me the power of plants and the multidimensional environmental impact on us and the planet. I decided to go vegan when I was 13 years old after learning about the devastating impact of animal agriculture on the environment, our health, and the ethical concerns around animal welfare.

When I started high school, I founded a plant-based club. During the last four years, at our meetings, we exchanged books, volunteered at local farms, and attended virtual panels with speakers examining the impact of plant-based diets. In 2019 I founded GreenMealsProject.org that provides plant-based breakfasts to people experiencing hunger in my hometown. I coordinate a group of 18 volunteers from my school, family, and neighborhoods. In the last three years, we volunteered 1,200 hours, donated 7,000 pounds of food, and raised $12,000. We distribute the plant-based breakfasts on Wednesdays before school starts. We’ve partnered with Trinity Center, a daytime shelter in Walnut Creek, California, to ensure direct access to help the people who benefit from our program the most.

Last summer, I applied for an internship to develop plant-based seafood alternatives at Current Foods. As an intern, I practiced texture profile analysis and chemical tests. I help create plant-based seafood to help minimize the effect of dietary greenhouse gas emissions.

This fall, I’ll attend Stanford University. While this scholarship will lessen the financial burden of my college education, it would be an honor to represent a scholarship and organization whose values align with my morals and lifestyle. I aspire to explore alternative protein classes, study Sustainable Food Systems, and research the future of agriculture at the Stanford Doerr School of Sustainability. But ultimately, I want to be a global citizen who recognizes and respects the cultural diversity and ethical values of others while helping sustain and regenerate the environment through the power of food.

The deadline for high school seniors for The Vegetarian Resource Group college scholarships are February 20^th of each year. For details, see https://www.vrg.org/student/scholar.htm

To support The Vegetarian Resource Group scholarships and internships, donate at www.vrg.org/donate

Located in the Cargo District of Wilmington, NC, Mess Hall (https://messhallilm.com/mess-hall-menu/) recently re-opened in their new location which offers family-friendly outdoor seating, a shared yard with the dog-park at Ruff Draft (https://ruffdraftilm.com/), and some delicious vegan eats. The vegan options are limited, but we’re hopeful that through encouragement from the local vegan community, Mess Hall will add a few more vegan options to their menu!

Mess Hall’s current vegan options include the Vegan Smash Burger: roll, veg patty, Kind Cultures vegan cheddar, lettuce, tomato, pickled onion, vegan secret sauce and Vegan Tots: tots, Kind Cultures vegan cheese, vegan secret sauce, pickled onions, green onions. Both feature Kind Cultures vegan cheese (kindculturesvegancheese.com), made locally in Wilmington!

A VRG volunteer local to Wilmington, has reached out to Mess Hall to ask them to add a vegan kids and breakfast option. Reaching out to your local restaurants to request vegan options is an easy and productive form of activism!

Location: 2136 Wrightsville, Ave., Wilmington, NC 28403

Telephone: 910-604-4927

Website: https://messhallilm.com/mess-hall-menu/

Facebook: https://facebook.com/mess.hall.ilm

Instagram: https://www.instagram.com/mess_hall_ilm/