There is not a completely vegan car on the market, the Vegan Society says in its Vegan Vehicles: The Future of Cars Report 2022. However, car manufacturers have been offering non-leather interiors for a while, with many pledging to use alternative materials in their new and existing models in coming years.

Animal leather has traditionally been the standard option for premium car seats and interiors, but current luxury trends do not involve the slaughter of animals. Demand for alternative materials is making the automobile industry incorporate more vegan options for its models, adding to the rise in the global synthetic leather market which is on track to reach $67.2 billionby 2030, according to Straits Research.

In 2020, PETA published its first-ever vegan car interior survey, which found 14 car manufacturers offering vegan-friendly interiors as standard or on request. In May of this year, PETAs survey on vegan interiors revealed new car models from Citron, Dacia, Ford, Honda, Jaguar Land Rover, Mercedes-Benz, Opel, Peugeot, Renault, Smart, Vauxhall and Toyota, and Volvo.

To offer vegan car interiors and compete on the market, manufacturers are experimenting with various materials to replace products from animals and plastic, including recycled fishing nets, cork, glass, hemp, paper, and especially synthetic leather.

A new study byDick Lovettreveals a list ofthe most friendlyvegan cars on the market. The company used resources from PETA, and the list reflects trims or versions as indicators of the vegan options that manufacturers offer between car models. Each version or trim represents various features and equipment (one model can have ten trims that combine materials differently).

Land RoversRange Rover Velar has been referred to as the optimal vegan-friendly car for off-roading because it offers the possibility of incorporating an artificial suede steering wheel, artificial suede seats, and faux leather for the dashboard. Range Rover Evoqueallows buyers to swap the cowhides at no additional cost.

Also on the list were BMW and MINI, and Porsche. Recently, streetwear artist Sean Wotherspoondesigned a Porsche Taycan 4 Cross Turismo featuringalternative materials like upcycled finishing nets, corduroy, and synthetic leather.

With a steering wheel made from a high-quality vegan surface material, we are fulfilling the wishes of our customers who do not want to make any compromises in terms of look, feel, and functionality. The innovative material withstands wear and tear caused by abrasion, perspiration, and moisture and has all the desirable properties of leather, commented Uwe Kohler, head of development body at the BMW Group.

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Rising Trend Towards Vegan Friendly Cars - vegconomist - the vegan business magazine - vegconomist - the vegan business magazine

Positive Bakes, which offers a range of animal-free treats, makes its own vegan clotted cream as well as mince pies, scones, and other tasty snacks

An award-winning vegan and gluten-free cake brand has launched new Christmas sharing boxes full of savoury and sweet treats, perfect for a festive vegan afternoon tea.

Positive Bakes, which was started by husband and wife Aatin and Helen Anadkat after their son was diagnosed with a dairy allergy, is now offering a range of festive boxes.

Among the options on offer are its Christmas Festive Favourites Sharing Box (34.95), Sweet and Savoury Christmas Treat Box (49.95), Festive Afternoon Cream Tea Hamper (49.95), and its ultra-luxe Luxury Family Festive Sweet & Savoury Hamper (84.95) among others.

The Christmas Festive Favourites Sharing Box, which serves up to four people, is packed with Sea Salt & Rosemary biscuits, Festive Scones with Not Clotted Cream, Mince Pie Slices and Luxury Fruit and Nut Mix, and Bird & Blend Tea.

One of the most exciting elements, which is sure to delight plant-based foodies, is the brands vegan clotted cream, which it makes in-house.

According to Postive Bakes, the decadent spread is ridiculously tasty.

The product description reads: One of our most recent creations, our luxurious Not Clotted Cream is our vegan take on clotted cream! Incredibly thick and creamy and ridiculously tasty when slathered onto our scones and enjoyed with a spot of jam!

Its ingredients include gluten-free oats, carrot juice, cane sugar, and coconut oil.

In a statement sent toVegan Food & Living, co-founder Aatin Anadkat said: This is our most ambitious range of new products to date, and I am proud of what we have developed.

Each gift set and hamper has been carefully crafted to suit different budgets and tastes.

Positive Bakes has grown beyond our dreams since early 2020, but we have never lost sight of our original mission, which is to deliver beautiful and delectable vegan and gluten-free cakes with minimal impact on the environment.

Positive Bakes full Christmas range is availableonlinenow. All bakes are delivered in 100 per cent compostable, plastic-free packaging.

Tempted to try your hand at baking some scones to top with vegan clotted cream? Our vegan scones with homemade strawberry jam recipe has you covered

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Positive Bakes launches Christmas sharing box with vegan clotted cream - Vegan Food and Living

FoodChasers Kitchen in Elkins Park usually does not serve dinner. Its also closed on Wednesdays. But when old friend Andrew Pop Wansel called owners Kala and Maya Johnstone and asked for a table that night, they happily obliged.

Wansel, a music producer, was asking on behalf of singer-rapper Lizzo, who was in town for a show the next evening at the Wells Fargo Center.

There was one other challenge for chef Naren Gosine, giving up a day off: coming up with vegan dishes for Lizzo, who has kept a vegan diet since 2020 after seven years as a vegetarian. The FoodChasers menu is a collection of eggy, cheesy brunch food, burgers, and steak sandwiches.

Lizzo and her family rode out from Center City to join her for the meal, and they all played Uno in the dining room.

READ MORE: Lizzo gets Philly love

The Johnstones, the retired Philadelphia school principals and identical twins who opened FoodChasers Kitchen less than a year ago, are offering some of the Lizzo dishes on Oct. 13 and Oct. 14, in addition to the regular menu.

All are plant-based:

fried mushroom tacos with avocado and a fruit pico de gallo

cheesy grits topped with seasoned mushrooms

meatball grinder with portobello meatballs with an herb tomato sauce smothered with vegan cheese

mushroom ravioli with roasted grape tomatoes in a vegan butter herb sauce

cheesesteak made of herb mushrooms with vegan cheese and mayo

Kala Johnstone said any dishes that sell well would remain on the menu.

READ MORE: How two school principals got a lesson in the restaurant business

Unrelated to the Lizzo visit, the Johnstones were flown out to Las Vegas two weeks ago as part of the Pepsi Dig In, an initiative by the soft drink company to support Black-owned businesses.

FoodChasers Kitchen will have a four-week residency at several restaurants at the Luxor and Mandalay Bay Casinos; their shrimp and grits will be available from Jan. 1 to Jan. 28.

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Lizzo visited FoodChasers Kitchen, and now theyre sharing 5 dishes from the vegan menu they served her - The Philadelphia Inquirer

German streetwear label Alife & Kickin announces its autumn/winter collection featuring vegan puffa coats with fake down and recycled materials, with a focus on 100% vegan fashion from the label to the zipper.

Speaking to vegconomist today, Head of Sales Vito Catalano, explains: Sustainability is what makes the small but huge difference. Because in a world where commerce and price are above all else, we must not forget sustainability. We consistently implement this credo in our collection development and production.

Alife & Kickin says that no geese are plucked for our quilted jackets, waistcoats and coats! We use synthetically produced down, which not only makes the geese happy but also us. Synthetic fibres also have a clear advantage: they are definitely easier to care for. This means that you can wash your jacket yourself on the gentle cycle if necessary and save yourself expensive dry-cleaning.

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This Winter Streetwear Collection Features Vegan Puffa Coats With Faux Down - vegconomist - the vegan business magazine - vegconomist - the vegan...

Americans love butter, especiallyduring the holidays as seasonal baked goods and comfort foodspair perfectlywith generous helpings of the rich spread. So as theUnited Statesfaces a butter shortage ahead of the holiday season, where should shoppers turn? Be Better a vegan brand responsible for the first pastry-designed plant-based butter isproving toconsumers worldwide that dairy-free butter alternativesare the solution to the butter shortage.

This month, Be Better rolled out its signature vegan butter to United Kingdom retailers, priced below its animal-based counterpart. Dutch company Be Better My Frienddeveloped the vegan butter recipe from shea, organic coconut, and rapeseed oils. Now, the vegan butter is available inthe UK, Germany, France, Spain, The Netherlands, Hungary, Greece, Australia, and Singapore.

Once it lands stateside,the brand could help the U.S. vegan butter market meet price parity, especially in the face of growing supply chain issues, but until then, there are many affordable dairy-free butter alternatives already on shelves in the U.S., such as Trader Joe's Buttery Spread alternative, whichrings in at $3.99per 8.82-ounce block. To compare, an 8-ounce container of Land O'Lakes spreadable butter costs around $3.19.

Be Better's vegan butter claims to deliver the same rich, and creaminess as traditional dairy-based butter products. While the butter is lighter and contains less fat, the company claims it is designed to cook pastries with the same result as traditional dairy. Top chefs includingPhilip Khoury, pastry chef at Harrods, and Jordi Roca, winner of the Worlds Best Pastry Chef Award have endorsed the brand.

The brand states that its product generates 79 percent less CO2 and uses 86 percent less water to produce than conventional dairy. With the vegan butter market slated to double by 2032, Be Better intends to capitalize on the growing market, even with its product 30 to 40 percent cheaper than its counterparts.

Be Better's vegan butter is not in the United States yet, but Americans likely will need to embrace butter alternatives this holiday season. Butter reservesin U.S. storage facilities in August fell 10 percent month-over-month, according to the United States Department of Agriculture.From last year, butter supplies are down 22 percent. The data shows thattherewereonly 282 million pounds of butter in warehouses in August 2022compared to 362 million pounds in August 2021.

This shortage and supply chain issue is causing butter prices to spike. Groceries inthe United States have increased steadily over 2022,and butter prices increased by24.6 percent, according to the Bureau of Labor Statistics. Now, brands such as Be Better within the United States have a chance to fall below the price of dairy products, giving Americans a cheaper and more sustainable option.

This February, the Good Food Institute released a report that detail a similar trend in the meat sector. The report found thatasthe cost of beef, chicken and porkhas risen inrecent months, and the price of alternative meat products made with pea protein and other plant-based ingredients isexpected to fall, the price gap is expected to be erased by 2023.

Currently, the average retail price for a pound of ground beef is $4.49, which continues to rise as supply chain issues impact the animal agriculture industry. However, the price of plant-based alternatives continues to fall. Shoppers can purchase Impossible Meat for approximately $7.89 per pound at retailers nationwide.

By teaming up with Alpha Foods, vegan fast food chain Plant Power developed a new affordable pea-protein burger that will rival some major fast food chains.Plant Powers proprietary pea protein burger will be available in hamburger and cheeseburger variations for $4.95 and $5.95, respectively. The affordable menu will now be priced within $1 to $2 of major fast-food chains conventional beef burgers.

Supply chain issues in the meat and dairy sectors aremotivating shoppers to choose plant-based options to save money. This August, a report found thatapproximately 28 percent of shoppers are reducing meat consumption to handle the cost of living crisis. Grocery costs for vegans are40 percent lowerthan the costs for meat-eaters. The report found average meals including meat costs $2.36 per person whereas a plant-based meal costs $1.41 per person.

For more plant-based happenings, visit The Beet'sNews articles.

The Top 10 Plant-Based Sources of Calcium

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This Brand is Making Butter Cheaper. Here's Where to Find It - The Beet

Theres a vegan chef and entrepreneur bringing Texas flair to vegan steak, ribs, and more. Crystal Gomez, a healthcare professional turned vegan meat expert, is the force behind The Boneless Butcher, a plant-based brand based in the Dallas-Fort Worth metropolitan area.

Launched in 2021, The Boneless Butcher is best known for its seitan-based Boneless Ribz, Vegan Steaks, and Smokehouse Chopa savory, soy-free vegan beef crumble launched this month.

A self-taught chef, Gomez first began experimenting with creating her own plant-based meats during COVID-19 lockdowns. Seitan, Gomez says, helped her recreate the classic pull and texture of traditional meat.

The Boneless Butcher

Good barbecue is mostly judged by the texture, so that became my main focus when developing our products, Gomez tells VegNews. My family and friends, the majority of whom are meat eaters, were recruited to try several test batches of each product to ensure they measured up.

To incorporate classic Texan flavors, Gomez knew using the right seasonings, and most importantly, the right barbecue sauce, would be of utmost importance. When the time came to choose the perfect barbecue sauce to pair with her vegan meats, Gomez knew she had to go with a local, Texas-based brand.

And her careful selection paid off. Gomez took to the Dallas Farmers Market, saucy vegan meats in tow, and received overwhelming support. The local vegan community embraced us with overwhelming enthusiasm and support from day one, she says. However, we did have quite a few skeptics during our days at the Dallas Farmers Market. Luckily, our samples opened many minds to the concept of delicious meat alternatives.

The Boneless Butcher

The Boneless Butchers prepackaged vegan ribs, steak, and beef crumble dont just win over taste buds with their Texan-style barbecue flavors, they also pack up to 36 grams of protein per serving. And the company is working on new items that will hit store shelves soon, including vegan steak fingers and Tex-Mex-style queso.

Today, customers can find The Boneless Butchers vegan barbecue ribs, steak, and beef crumbles at select Whole Foods locations in the Dallas-Fort Worth area. The brands signature plant-based proteins can also be found in specialty vegan grocery stores across the country and can also be purchased via online retailers such as GTFOItsVegan and NoPigNeva for nationwide shipping and through Vegan Essentials for global shipping.

While The Boneless Butcher launched in January 2021, the brands roots can be traced back to 2017, to the start of Gomezs own vegan journey.

Gomez and her husband adopted a plant-based diet overnight after stumbling upon What the Health, a documentary that exposes the collusion between the animal agriculture industry, government institutions, and health and pharmaceutical organizations.

The Boneless Butcher

Initially motivated by health concerns, Gomez quickly learned about the horrors animals undergo in factory farms; so when her husband began hinting at incorporating animal products back into his diet, Gomez couldnt just stand by. I knew I had to intervene, she says.

When COVID-19 lockdowns swept the world in 2020, Gomez found time to develop her own vegan meats in hopes of helping her husband adopt a completely plant-based diet once more. And it worked.

Today, Gomez shares, her husband is eating plant-based again.

Im happy to say my husband is back on the wagon, and we are now teaching our son about this more peaceful and sustainable way of life.

While The Boneless Butcher is currently operating as a consumer packaged goods (CPG) company, Gomez dreams of one day becoming Dallas first brick-and-mortar vegan butcher shop.

Like most vegan [entrepreneurs], my goal has always been to cater not only to the vegan and vegetarian communities, but also to inspire others and add more plant-based products to their diets. I look forward to the day when we can go all in on this dream of making vegan options even more prominent and accessible in Dallas.

Selling plant-based meats by the pound, and incorporating a deli sandwich concept, would be a dream come true for Gomez.

And while The Boneless Butcher could become Dallas first vegan butcher shop, plant-based butcheries have slowly been popping up across the country.

The Herbivorous Butcher

In January 2016, The Herbivorous Butcher in Minneapolis, MN made history when it became the first vegan butcher shop in the US. It gained worldwide recognition after appearing on the hit Food Network show Diners, Drive-Ins, and Dives, and even pleasantly shocked celebrity chef host Guy Fieri with its Vegan Turkey and Dill Havarti Sandwich.

Today, vegan butcher shops can be found from California to the midwest to New York, proving vegan meats and plant-powered butchers are here to stay. Could Dallas be next?

Jocelyn Martinez is an Associate Editor at VegNews living in Los Angeles, CA.

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The Boneless Butcher Reimagines Texas-Style Ribs and Steak With Plants - VegNews

Ready, set, recipes! Here are our just published, fresh-out-the-mill recipes in one convenient place! These are the top vegan recipes of the day, and are now a part of the thousands of recipes on ourFood Monster App! Our newest recipes includes orange chickn and pudding so if youre looking for something new and delicious, these recipes are it!

We also highly recommend downloading the Food Monster App with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! And, dont forget to check out ourPopular Trends Archives!

Source: Orange Chickn

This Orange Chickn by Llyod Rose has a crispy exterior with a divine sticky orange sauce coating. Its sweet and spicy and very addictive. The orange zest is truly the ingredient that makes this dish special with high notes of citrus. I remember when I created this recipe, I made it for three days straight for others to try because it was just too good. I promise if you made a top five list of all the recipes inside this book, this Orange Chickn would make the list!

Source: Spaghetti with Classic Marinara

Many of the recipes in this book utilize packaged products like pasta sauce, chicken broth or ramen that we combine with fresh ingredients to make something quick and delicious. This Spaghetti with Classic Marinara by Tiffani Thompson and Larone Thompson is more of a made-from-scratch dish that takes some time but is totally worth the effort. You can really taste the difference between this marinara and the ones that you pour out of a jar. This sauce bursts with bright tomato flavor and the fresh basil really gives it a boost. A pinch of red pepper flakes provides a subtle kick, but you can omit it if you prefer. Credit: Reprinted with permission from Noodle Worship by Tiffani & Larone Thompson. Page Street Publishing Co. 2022. Photo credit: Becky Winkler.

Source: Chocolate Banana Avocado Pudding

This Chocolate Banana Avocado Pudding by Fabio Gallo is a fast and easy recipe for a perfect healthy treat. The avocado is tasteless and makes it so creamy! With a few basic ingredients and a little time to spare, you can have a delicious vegan dessert. It is a basic recipe which is very versatile. Add fresh fruit, nut butters, or even more chocolate to make it your own.

Source: Savory Chickpea Pancakes

These Savory Chickpea Pancakes by Harriet Porterfield are made with chickpea flour, which is naturally gluten-free, full of protein, super delicious, and usually pretty cheap compared to other gluten-free flours. These are so tasty and could easily be made into a couple of big pancakes rather than mini ones, you could even fold them over and stuff them like an omelet.

Source: Fermented Carrot Cake Oats

Oats are a great way to start any day, but these fermented carrot cake oats are just amazing. To set off the fermentation process you can add a bit of a starter medium such as raw apple cider vinegar, kefir, yogurt, or whey to your oats and cover them with warm water over the counter. The speed of fermentation will vary depending on the temperature for example, they will ferment faster at warmer temperatures. As the oats start to ferment in this Fermented Carrot Cake Oats by Mitra Shirmohammadi, the water will get absorbed, leaving you with oats that are soft and rather mushy in texture. You can either cook them or enjoy them raw mixed with almond milk, natural sweetener of choice, nuts, seeds, or other desired toppings.

Source: Rustic Cassoulet With Veggie Sausage

This Rustic Cassoulet With Veggie Sausage by Plant Tribe usually calls for an abundance of different types of meat, of course this version is totally plant based. Its a warm and comforting meal, full of seasonal vegetables and delicious smoked sausage. Perfect for big gatherings!

Source: Sausage Stuffed Mushrooms

This Sausage Stuffed Mushrooms by Gretchen Price for vegan sausage stuffed mushrooms will have even your most carnivorous friends begging you to make them again and again! You can make them giant as a single serving appetizer or even the main course, or just grab a couple dozen smaller ones for bite-sized finger food for your next gathering.

Source: Italian Sausage on Baguette

This delicious Italian Sausage on Baguette by Lori Hirsch Stokoe is a perfectly comforting food!

Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health, and more! Unfortunately, dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, prostate cancer, and has many side effects.

For those interested in eating more plant-based, we highly recommend purchasing one of our many plant-based cookbooks or downloading the Food Monster App which has thousands of delicious recipes making it the largest vegan recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.

Here are some resources to get you started:

For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly funded gives us a greater chance to continue providing you with high-quality content. Please consider supporting us by donating!

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From Orange Chick'n to Savory Chickpea Pancakes: Our Top Eight Vegan Recipes of the Day! - One Green Planet

Often, one ingredient in a dish will do a lot of heavy lifting, either boosting flavour or allowing other ingredients to shine. If were handing out awards, salt takes first place but, for me, dijon mustard isnt too far behind. It always adds sass, tanginess and oomph to anything it touches, and without being abrasively hot or spicy. In todays recipe, its not a dominant flavour, but it is the sun around which orzo, onions, lemon and cauliflower revolve.

Youll need a 25cm x 30cm (or thereabouts) baking dish for the orzo and a large oven tray (or two smaller ones) for roasting the cauliflower. Not all vegetable stock is suitable for vegans, so remember to check the ingredients list.

Prep 10 minCook 1 hrServes 4

6 tbsp olive oil2 red onions, peeled and thinly sliced Salt and black pepper1kg cauliflower, leaves removed (800g net)5 garlic cloves, skin on and left whole1 lemon, halved 400ml vegetable stock (made with 1 stock cube and 400ml water)250ml vegan single cream2 tbsp dijon mustard 300g orzoFine sea salt and black pepper1 handful fresh parsley, very finely chopped

Heat the oven to 240C (220C fan)/475F/gas 9 and line a large oven tray (or two medium ones), ideally with reusable baking sheets.

Put three tablespoons of the olive oil in a frying pan over a medium heat. When the oil is hot, add the onions and three-quarters of a teaspoon of salt, fry, stirring occasionally, for 20 minutes, until soft, reduced and caramelised, then take off the heat.

While the onion is cooking, break the cauliflower into 3cm pieces. Pop these on to the tray(s) with the whole garlic cloves and one of the lemon halves, drizzle with the remaining three tablespoons of oil and sprinkle over half a teaspoon of salt and a few grinds of the pepper mill. Mix gently with your hands to coat, then spread out into a single layer, so the pieces are not touching (theyll sweat, otherwise). Bake for 15 minutes, then remove and leave to cool. Turn down the oven to 210C (190C fan)/410F/gas 6.

Using a fork, whisk the cream and mustard into the stock.

Now assemble the bake. Put the orzo in a 25cm x 30cm baking dish, add the onions and toss to coat all the pasta grains in oil. Add the pieces of roast cauliflower. Squeeze the garlic flesh out of the skins (discard the latter), then chop and add to the dish. Squeeze over the juice of the baked half-lemon, then pour the stock over the top and mix really well. Bake for 10 minutes, then stir and return to the oven for 15 minutes, until the orzo is tender.

Scatter a handful of finely chopped parsley over the pasta and serve with the remaining half-lemon cut into wedges, for squeezing on top.

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Meera Sodhas vegan recipe for creamy baked orzo with cauliflower, onions and mustard - The Guardian

The number of people in the UK following a vegan diet has surged in recent years, as the UK market for meat substitutes is now the largest in Europe and worth more than 500m (450m), according to market and consumer data company Statista. While it was once tricky to find a specialised vegan restaurant, here in Manchester, those following a vegan diet can now pick from more than 50 dedicated meat-free eateries within five miles of the city centre.

The city paves the way for animal-friendly food, with restaurants offering everything from burgers and pizzas to kebabs. Sadly, the city said farewell to one of its pioneering vegan restaurants recently when Northern Quarter favourite V Rev closed its doors after 10 years serving up plant-based fast food.

But there are still a host of great places for hungry, meat-free Mancs. With this in mind, we have compiled a list of five of the best vegan restaurants in the city...

READ MORE: Traumatised family of six 'lose everything' after devastating bedroom fire destroys home

This stalwart of the Arndale Food Market was founded by vegan entrepreneur Chelsea Campbell, who pitched her plant-based ideals on BBCs food investment show Million Pound Menu in 2018. The business has been going from strength to strength since being established in 2017, and opened a second location at Warrington Market last year.

After stuffing meat-free Mancunians in the city centre for three years, it closed up shop in August and moved its Arndale outlet to a brand new unit on Mirabel St, a stones throw from the AO arena. It serves up a packed vegan junk food menu of comforting mac n cheese, plant-based chickn bites and rotating seasonal small plates.

It boasts award-winning burgers, a brand new breakfast menu, and even plans to launch a vegan Sunday roast something of a rarity in the meat-free market. Last month, Wholesome Junkies was named the Plant Based Offering of the Year at the Manchester Food and Drink Festival.

4 Mirabel Street, Manchester, M3 1PJ / wholesomejunkies.com / 07551659112

Warrington Market, 2 Times Square, WA1 2NT

Ending a night out by indulging in a dner kebab is perhaps one of the classic staples of British culture. But for vegans, that is not always so straight-forward. Thankfully, Manchester is home to an essential stop for any kebab-craving Mancunian who needs to stuff their face after a few drinks in the city.

Situated on Back Turner in the Northern Quarter, What The Pitta was born from a secret family recipe for vegan dner, and provides insane meat-free kebabs heavy with toppings, as well as dner chip boxes. It also applies handy food labelling to calculate the carbon footprint of their dishes to help customers make climate-friendly choices.

The company was awarded Best Vegan Caterer at 2018s Vegfest Awards and its London branch named Best London Takeaway at the 2020 Kebab Awards 2020. It has also been featured on the BBCs Newsnight, The One Show and Channel 4s Sunday Brunch.

42 Back Turner Street, Manchester, M4 1FR / whatthepitta.com / 01618352934

This vegan pizzeria in the heart of the city opened its doors on High Street in the summer of 2021, and prides itself on its sustainable Neapolitan dining. The business opened its first branch in Brighton back in 2015, and claims to be the first vegan pizzeria in the UK.

In addition to classics including margherita and pepperoni pizzas, Purezza offers an innovative and mouth-watering breakfast pizza, topped with cheese, vegan pancetta, tomatoes, scrambled tofu, potatoes and vegan sausage. Their food is sustainably sourced and uses 'groundbreaking' plant-based cheese, with its restaurant even fitted out with recycled and refurbished materials.

Purezza was named 2018s National Pizza of the Year, and the following year was awarded Best Vegan Restaurant in the UK at the annual World Pizza Championships in Parma, Italy. No mean feat. It also has a specialised 'Dog Menu' consisting of several food and drink options for vegan pizza lovers who want to enjoy a taste of Italy without leaving their furry friends at home.

75-77 High Street, Manchester, M4 1FS / purezza.co.uk

Nestled in Oxford Roads food, drink and retail market Hatch, this vegan comfort food outlet offers a menu full of dishes inspired by a coast-to-coast American road trip. Founded in 2016, Herbivorous unique dishes include a Philly Cheesesteak sandwich with homemade beef seitan, Fried Chickn burger boasting 11 secret herbs and spices, and a range of loaded fries and wings.

Its Big Kahuna Burger should also be a must for any film fans wanting to channel their inner Samuel L. Jackson. As well as its impressive food menu, Herbivorous serves an array of classic and not so classic cocktails, including the Bees Knees Watering Can sharer, a floral gin cocktail which actually comes served in a bright watering can.

For students in and around the Oxford Road area, it also offers a discount of up to 35 percent on some of its best-selling dishes every Thursday.

Hatch, Oxford Road, Manchester, M1 7ED / herbivorous.co.uk / 07723117286

For vegans with a sweet tooth, Ice Shack is a dairy-free dessert parlour serving up an array of sweet treats including ice cream, milkshakes, cakes and pastries. Located a little further afield in Withington, it went completely vegan in 2017, moving from 75 percent dairy to completely dairy-free within a year of opening.

Its menu boasts more than 20 different flavours of ice cream, consisting of all the classics alongside their popcorn flavour, rainbow sugar rush and chocolate peanut butter cookie. For those with sensitive teeth, it also offers a range of delicious cakes, cookies and waffles.

Ice Shacks signature milkshakes all made with a choice of four dairy-free milks are the perfect way to wash down those delectable desserts. In an effort to do its part for the environment, the parlour has been created with 100 percent of its furnishings being either reclaimed, recycled or donated, as well donating 10 percent of all its annual profits to charity.

160-164 Wellington Road, Withington, M20 3FU / iceshack.co.uk

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Five of the best vegan restaurants in Manchester - Manchester Evening News

Let's look at example that shows how quantum computers can succeed where classical computers fail:

A supercomputer might be great at difficult tasks like sorting through a big database of protein sequences. But it will struggle to see the subtle patterns in that data that determine how those proteins behave.

Proteins are long strings of amino acids that become useful biological machines when they fold into complex shapes. Figuring out how proteins will fold is a problem with important implications for biology and medicine.

A classical supercomputer might try to fold a protein with brute force, leveraging its many processors to check every possible way of bending the chemical chain before arriving at an answer. But as the protein sequences get longer and more complex, the supercomputer stalls. A chain of 100 amino acids could theoretically fold in any one of many trillions of ways. No computer has the working memory to handle all the possible combinations of individual folds.

Quantum algorithms take a new approach to these sorts of complex problems -- creating multidimensional spaces where the patterns linking individual data points emerge. In the case of a protein folding problem, that pattern might be the combination of folds requiring the least energy to produce. That combination of folds is the solution to the problem.

Classical computers can not create these computational spaces, so they can not find these patterns. In the case of proteins, there are already early quantum algorithms that can find folding patterns in entirely new, more efficient ways, without the laborious checking procedures of classical computers. As quantum hardware scales and these algorithms advance, they could tackle protein folding problems too complex for any supercomputer.

How complexity stumps supercomputers

Proteins are long strings of amino acids that become useful biological machines when they fold into complex shapes. Figuring out how proteins will fold is a problem with important implications for biology and medicine.

A classical supercomputer might try to fold a protein with brute force, leveraging its many processors to check every possible way of bending the chemical chain before arriving at an answer. But as the protein sequences get longer and more complex, the supercomputer stalls. A chain of 100 amino acids could theoretically fold in any one of many trillions of ways. No computer has the working memory to handle all the possible combinations of individual folds.

Quantum computers are built for complexityQuantum algorithms take a new approach to these sorts of complex problems -- creating multidimensional spaces where the patterns linking individual data points emerge. Classical computers can not create these computational spaces, so they can not find these patterns. In the case of proteins, there are already early quantum algorithms that can find folding patterns in entirely new, more efficient ways, without the laborious checking procedures of classical computers. As quantum hardware scales and these algorithms advance, they could tackle protein folding problems too complex for any supercomputer.

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What is Quantum Computing? | IBM