Starting February 12, seven select San Francisco-area Chipotle restaurants will be dishing out new vegan Sofritas for burritos, tacos, bowls, and salads.
What exactly is Sofritas? It’s shredded tofu (non-GMO from Hodo Soy Beanery) braised with chipotle chiles, roasted poblano peppers, and spices made from tofu. While it was developed specifically to cater the growing number of vegetarian and vegan diners, the company believes it will have a broader appeal to all customers.
In a new video, posted on one of our favorite websites, NutritionFacts.org, Dr. Michael Greger discusses the details of a competing risk analysis from a Harvard Nurse’s Health Study on women’s health.
Among other important topics, the review compares the dangers of smoking to the dangers of eating animal products. The results?
According to the study, the number one single cause
of death was heart disease, and dietary cholesterol consumption was a
significant risk factor for death. The second leading cause of death was from smoking-related cancer.
After successfully persuading companies including Morningstar Farms, Lightlife, BOCA Foods, and Quorn to reduce or eliminate their use of eggs and offer more vegan options, COK has been reaching out to Subway, urging the world’s largest restaurant chain to offer more substantial protein-packed vegan meals on its menus.
Late
last year, we announced that after working with Compassion Over Killing, Quorn
Foods, one of the top-selling frozen vegetarian brands, created its first-ever all-vegan product that was
launched in the US. The Quorn Vegan Burger debuted to rave reviews
and strong sales, and it’s currently available in over 1,000 stores
nationwide.
Inspired by the tremendous success of the US vegan burger and in
response to increasing customer demand in the UK, where the company is based, Quorn is actively working to expand its vegan
line.
According to Chris Wragg, Quorn Foods UK Marketing Director:
Earlier this year, Rep. Kurt Schraeder (D-OR, and the only veterinarian in the Congress) introduced the Egg Products Inspection Act Amendments (HR 3798) that outlines a ban on the use of barren battery cages on egg factory farms nationwide. In addition to providing hens with more living space and environmental enrichments such as perches, nesting areas, and scratching areas so hens can engage in more natural behaviors, it also mandates that all egg cartons sold in the U.S. include a label that clearly identifies the method of production (i.e. “Eggs from Caged Hens”).
Dunkin’ Donuts is the world’s largest coffee and baked goods chain
serving more than three million customers daily. It offers over 65 varieties of doughnuts — including two heart-shaped specials for Valentine’s Day: Cupid’s Choice and a Chocolate Heart.
Sounds like a sweet deal, until you discover that these heart-shaped specials along every other doughnut dished out by Dunkin’ are made with egg and dairy products from
factory-farmed animals.
The mental abilities of animals—particularly birds—have traditionally been underestimated. However, as we take the time to study what birds are really like, their intelligence and complex lives become very obvious. Here’s what the experts say about chickens: Dr. Lesley Rogers, Professor of Zoology at University of New England, Australia “[I]t is now clear that birds have cognitive capacities equivalent to …
Currently in the US, more than 250 million egg-laying hens are suffering inside tiny wire cages so small, they’re denied the ability to engage in some of their most natural behaviors, including walking. With virtually no laws to protect them, these smart and social animals are subjected to some of the worst abuses imaginable and are routinely treated in ways that would result in criminal prosecution if those same abuses were inflicted upon cats or dogs. That’s why we’ve made it our mission to expose the rotten truth of egg production and promote compassionate food choices.
Here’s some encouraging news from the egg industry with a sunny side for hens: per capita egg consumption in the US has been steadily declining for the past six years!
That’s according to a recent Egg Industry Fact Sheet posted on the United Egg Producers’ website, which is based on statistics from the US Department of Agriculture. As highlighted in the graph below, in 2006 the average American ate 258.1 eggs while the estimate for 2011 drops down to 246.3 — that’s nearly one dozen fewer eggs per person.