This World Plant Milk Day was created in 2017 by Robbie Lockie, co-founder of Plant Based News, with the aim of encouraging people to consume plant-based drinks and learn more about their benefits, ingredients or nutritional value. The 8 common types of plant-based drinks are: almond, cashew, hemp, oat, soy, quinoa, flaxseed, coconut milk, and we’ve also had plant-based drinks…
The most vegan-friendly supermarket in Belgium
According to a recent study by BE Vegan and ProVeg Belgium, Albert Heijn is the supermarket chain with the widest vegan offer in Flanders and Brussels. The analysis assessed the availability of plant-based products in 6 large supermarket chains. Remarkable growth Albert Heijn tops the rankings, Delhaize is 2nd and remarkably, Colruyt has moved up to 3rd, overtaking Carrefourt for…
The meat industry is already looking at how it can encourage people to buy red meat again
More and more people are choosing to reduce or eliminate meat consumption, and even flexitarians prefer poultry or fish to red meat. While the amount spent on red meat has increased over the last few years, the amount purchased has been steadily decreasing since 2020. This is good news for those of us who believe that a switch to plant-based…
The National Chamber of Agriculture setting up the free-from working group
The NAK (National Chamber of Agriculture) is helping to develop the market for free products by setting up a working group. NÉGYOSZ also attended the inaugural meeting of the working group, representing the entire membership of the association. The aim of the NAK’s Working Group is to provide professional support to producers and to represent their interests before the decision-makers…
“Every restaurant should have a plant-based option” – Interview with Gergely Zsolnay
Gergely Zsolnay is an executive chef, horticultural engineer and qualified nutritionist. Executive chef at The Planteen in Budapest and former executive chef and manager of Flow Specialty Coffee Bar & Bistro on Andrássy út. He has been on a plant-based diet for 7 years. He is committed to spreading the benefits of plant-based food, helping restaurants to develop and economize…
Plant-based masterclass for chefs
An old dream of ours has come true with the opportunity for professional chefs, including catering staff, to participate in a training course on plant-based catering at the METRO Gastronomy Academy. The training, entitled “Plant-based Restaurant Pastas”, held on 23 April, focused on sharing the knowledge of executive chef Gergely Zsolnay, horticultural engineer, certified nutritionist, executive chef of The Planteen…
Most people drink plant based drinks with their coffee
In 2024, Danone Hungary will again be part of the regional research conducted in 5 Central and Eastern European countries, which also surveyed Hungarian consumers’ eating habits, their relationship with vegetarian and plant-based diets, which products they most often substitute with plant-based ingredients, why and when they consume these alternatives. “Hungarian society is increasingly open to plant-based nutrition” Following previous…
Earth Day: making the biggest difference on the plate
22 April is Earth Day, and to mark the occasion it is important to raise awareness of the environmental benefits of a plant-based diet.
Mini-conference on sustainable public catering
A mini-conference on the implementation of sustainable public catering in Hungary was held on 17 January 2024 in Budapest. The conference was supported by the German Federal Foundation for the Environment (DBU, Deutsche Bundesstiftung Umwelt), the Csermely Environmental Association and the Responsible Gastro Foundation. During the day-long programme, the participants were able to attend the following presentations: All the speakers…
This was the 1st year of NÉGYOSZ
The Hungarian Association of Plant-Based Food Producers and Distributors (NÉGYOSZ) started its work at the end of November, beginning of December 2022, just over a year ago. Here is a summary of what we have done and achieved in our first year. By human standards, it is still in its infancy, when we cling on and try to take our…