If you’re anywhere near Sri Thanu on Koh Phangan, Thailand, around the yoga centers: Zen Beach, Haad Yao, or Salad Beach—make time for Street Vegan. It’s vegan and so satisfying that one meal might convince you that eating plant-based is not a compromise. I suggest for any vegan restaurant owner or chef to come to this modestly-priced venue to learn from a master.

I’ve been to Koh Phanghan a handful of times but things there change fast. Street Vegan was recommended through our musician friend Harel Shachel, who spends a lot of time on the island performing (and eating), and it turned out to be one of those easy, memorable family meals you don’t overthink, you just go back.

Street Vegan is right on the main road and easy to reach by car, scooter or the shared taxi trucks. Inside, the vibe is relaxed but special. The upper floor feels like a treehouse, looking down onto the kitchen and you can actually see the food being prepared, which gives you confidence that nothing rushed, and everything made with care. You can say that about Thai food in general but this place is a cut above.

We went around midday, the hottest month of the year, with the kids and ordered a mix from the menu to share.

The tofu cubes topped with fried onions were a hit—crispy, savory, simple but really well done. Another standout was the sautéed tofu served in cabbage leaves, fresh and nicely balanced. My daughter ordered dim sum, which was light and well made and filled with mushrooms I believe, and we also tried the sweet potato gnocchi with pesto which surprisingly good. Everything in the restaurant is gluten-free and meat and animal-product free.

The highlight for everyone was the chocolate cake. Which I do have have a picture of, sadly because we attacked it.

I’ve made vegan cakes with coconut butter and tofu but this was hand-down taking the cake. I might reach out for the recipe. The cake was creamy, rich, with a delightful crust made from coconut and nuts, and honestly hard to believe it was vegan. One of those desserts you end up finishing even when you’re full.

The guy beside us ordered the Buddha bowl and he looked like a satisfied regular.

What stands out at Street Vegan is the quality of ingredients. Thailand has incredible produce—fresh fruits, vegetables, coconut oil, palm sugar—and you can taste it here. But it’s also the effort behind the food. You can see the kitchen working, step by step, and it shows in the final dishes. The chef told me it’s endless work when I thanked her.

Street Vegan not trying to be fancy or trendy. Just solid, flavorful vegan food in a great setting. It’s open many hours until the night. I hope the owner can hold her stamina because it’s a place worth protecting and sharing. I remember years ago telling everyone to eat at Mama Poos. Now it’s the mama at Street Vegan.

If you’re on Koh Phangan, especially around Sri Thanu, this is a must-stop.

Getting to Street Vegan

Street Vegan House is located on the west coast of Koh Phangan in the Hin Kong area (near Sri Thanu), known as a major vegan hub. It is situated along the main road, easily accessible by scooter or songthaew taxi from Thong Sala or Sri Thanu and offers Vietnamese-style plant-based street food (open Mon-Sat, 1 PM-10 PM).

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Maggie Baird, best known as the mother of Billie Eilish and Finneas O’Connell, is stepping into a much larger spotlight, this time as a climate storyteller.

The founder of Support+Feed has partnered with WETA Washington, D.C. to launch a new public television series, Climate Kitchen, set to begin production later this year and air nationwide in 2027. The show will blend cooking, lifestyle, and documentary storytelling to explore how everyday food choices connect to climate change, health, and social equity.

If that sounds like another celebrity cooking show a la Meaghan, it isn’t. The premise is more ambitious: to bring climate action into the most familiar space we have, the kitchen. The book Think Eat Cook Sustainably covers this space. But so much more can be done, from teaching people how to forage, to using time-honored local and seasonal recipes, to learning how to grow our own victory gardens.

“Living a more sustainable, earth-friendly lifestyle can seem… overwhelming,” Baird said in the official announcement. “Climate Kitchen is about embracing progress over perfection… showing how small, simple behavior shifts can build toward lasting difference.”

The series will feature a wide-ranging lineup that reflects where climate conversations are heading, from Indigenous activist Xiye Bastida to oceanographer Sylvia Earle, alongside mainstream figures like Martha Stewart and Baird’s own children, Billie and Finneas. That should be fun. Veganism has definitely grown from being a trend to becoming a movement.

The idea is not to preach but to translate. Climate change, in this framing, isn’t just about policy or technology, it’s about food systems, affordability, and daily habits. Baird has long argued that what we eat is one of the most accessible entry points into climate action, even if it’s not the only solution.

For WETA, the series is part of its broader “Well Beings” initiative, which focuses on public health and societal challenges. Executive producer Tom Chiodo described the goal simply: helping people make a difference “one recipe, one meal… at a time.”

There’s something strategic here. Climate messaging has often struggled to connect with mainstream audiences. But food, personal, cultural, emotional, cuts through.

If Climate Kitchen works, it won’t just teach recipes. It may redefine how climate action is communicated: not as sacrifice, but as something lived daily, one plate at a time.

Want some climate-friendly vegan recipes? Why didn’t you ask? Vegetarian hummus is the best one to start. We picked up this recipe from peacemakers in Haifa.

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As Passover approaches, a global online gathering is inviting people to explore the holiday’s ancient story of liberation through a modern lens of compassion, sustainability and ethical food choices.

An American group called Jewish Vegan Life (JVL) will host a virtual event titled “Liberation for All: The Compassionate Passover” on March 19, 2026, bringing together rabbis, activists and food innovators to discuss how the themes of the Passover story can inspire more compassionate holiday traditions.

Passover, which commemorates the biblical journey from slavery to freedom, begins during the Hebrew month of Nisan, the biblical new year associated with renewal and transformation. Organizers say the holiday offers an opportunity to rethink how the concept of liberation might extend beyond human freedom to include animals and the natural world.

“Passover is the story of moving from constriction to freedom,” said Michael Gribov, Head of Movement Building at Jewish Vegan Life. “This event invites us to expand that liberation, to our plates, to the planet and to all living beings.”

The live online program will be hosted by Stephanie Dryer and will feature a number of speakers exploring the connection between Jewish tradition and plant-based living.

Rabbi Donn Gross, head of Congregation Bet Dovid in New Jersey, will speak about the spiritual meaning of Passover and how a vegan Seder can deepen the holiday’s message of freedom and compassion.

Megan Tucker, founder of the Los Angeles plant-based company Mort & Betty’s, will share her personal vegan journey and demonstrate a Passover-friendly recipe that brings plant-based cooking to the Seder table.

Gribov will also introduce Jewish Vegan Life’s Passover Earth Day campaign, which connects the themes of liberation and renewal with environmental stewardship.

Participants will learn how to host a plant-based Seder, explore vegan Passover recipes and discuss how Jewish teachings on responsibility and compassion can guide modern food choices.

The event is open to anyone interested in the intersection of Jewish tradition, ethical eating and environmental responsibility. Organizers emphasize that participants do not need to be vegan to attend — only curious.

Registered participants will be able to watch the livestream, interact with speakers during a live chat and receive access to a recording of the event. Members of Jewish Vegan Life will also receive a complimentary copy of the organization’s Vegan Haggadah following the program.

The event takes place Thursday, March 19, 2026 at 5 PM PT / 8 PM ET and registration is now open online.

Want some more resources on a sustainable Passover? Green Prophet has you covered. Browse below for more.

• 10 Tips For Greening Your Passover
• Passover Recipe: Traditional Matzah Balls
• Haroset, The Passover Seder’s Sweet Treat Recipe
• A Sustainable Passover
• Eco Rabbi Explores Passover Cleaning To Reduce, Reuse and Recycle
• Yoko Ono Greens the Passover Atmosphere at the Ecosphere Festival in Israel
• Ecological Activities in Israel During Passover
• Jews Celebrate “Solar Seder” in the Arava Desert at Kibbutz Lotan
• Recipes for Simanim (Signs) for Rosh Hashanah’s Symbolic Foods

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If you are the kind of person who heroically eats a few pounds of salmon every week, chases it with sardines, and lectures your friends about the virtues of oily fish, congratulations: you are doing the best thing for your body. 

In the modern nutrition universe, that level of commitment deserves an applause. But for those who don’t live in a Nordic fishing village, the nutrition company Zinzino has built its omega-3 research and formulations around these principles, combining biomarker testing, antioxidant protection and traceable sourcing across both sustainably harvested small-fish oils and a vegan marine-microalgae alternative. It’s biohacking at the next level. 

They explain why: Because omega-3 fatty acids, the famous EPA and DHA found in marine foods, remain among the most important structural fats in the human body. They support brain signaling, heart health, immune balance and cellular communication. Unlike trendy nutrients that cycle through wellness blogs, omega-3 has survived decades of scientific scrutiny.

But here is the catch: most people are not eating enough of the right seafood. And supplement companies may be giving you confusing information.

Walk into any health store and you’ll see shelves lined with omega-3 oils promising brain health, heart health, joint support and more. Yet not all omega-3s are created equal, and the differences go far beyond price or flavor. You might assume the best oils are the ones that taste the strongest or come from the coldest waters on Earth. But before you shop, it helps to understand what you’re actually getting. Where does the oil come from? Is fishing sustainable? Can vegan sources really replace fish? And does the body actually absorb what’s written on the label?

These questions sit at the intersection of environmental integrity, science-backed innovation and sustainability and we ask these questions today to a company that makes the gold standard omega-3 for pescetarians and vegans. 

Founded in Norway and headquartered in Sweden, Zinzino approaches omega-3 as both a nutritional and biochemical challenge. Rather than simply sourcing oil and labeling it, the company focuses on how to deliver EPA and DHA in a form the body can actually use while protecting fragile fatty acids from oxidation.

Think Mediterranean oil-pressing traditions adapted to modern nutrition science.

Its BalanceOil+ blends purified oil from small wild-caught fish such as sardines, mackerel and anchovies with cold-pressed extra-virgin olive oil rich in early-harvest polyphenols. Small fish, they say,  are less likely to accumulate heavy metals from the food chain. The olive oil antioxidants come from Picual olives grown in Spain and Koroneiki olives from Cyprus, creating a protective environment for the omega-3 while supporting absorption. 

Recently Emmalee Gisslevik, PhD, Senior Research & Development Specialist – BalanceOil, spoke to Green Prophet to talk about environmental integrity, science-backed innovation and sustainability, and how omega-3 supplements are evolving alongside these priorities.

Omega-3 science, algae versus fish, and why quality, source and oxidation protection may matter more than most people realize. Below is our conversation.

Let’s start simple: why are omega-3s still such a big deal nutritionally today?

Because omega-3s are not just fashionable nutrients—they are structurally important fats that are incorporated into cell membranes throughout the body to facilitate key functions in the body such as heart, brain and immune health. The long-chain marine omega-3s, EPA and DHA, are especially relevant because they are the biologically active forms most closely linked to established physiological functions, while the body converts only limited amounts from plant omega-3 (ALA). They also remain highly relevant today because many people do not eat oily fish regularly, even though marine foods are still the main dietary source of EPA and DHA. So from a practical nutrition perspective, omega-3 remains important because intake is often inconsistent, while the physiological need does not disappear.

Many people assume eating fish once in a while is enough. From your research, when does supplementation actually make sense?

Eating fish is a very good strategy—but ‘once in a while’ is not the same as consistently reaching the usual target of about two servings of fish per week. Supplementation makes the most sense when seafood intake is low or irregular, when someone avoids fish, follows a vegan diet, wants a more standardized daily intake, or wants to check whether their actual omega-3 status matches what they think they are getting from food. In practice, this is where testing becomes useful: it moves the conversation from assumptions to actual biological status.

Zinzino offers both fish-derived and vegan omega-3. From a biological perspective, do they deliver comparable EPA and DHA? And what’s the price point compared to other oils?

From a biological perspective, the key question is how much EPA and DHA the product delivers—not whether the source is fish or microalgae. In Zinzino’s standard 12 ml serving, BalanceOil+ provides about 2.0 g EPA+DHA (approximately 1.3 g EPA + 0.7 g DHA), while BalanceOil+ Vegan provides about 1.9 g EPA+DHA (approximately 0.8 g EPA + 1.1 g DHA), and with SDA for endogenous production of EPA. So the total long-chain omega-3 delivery is broadly comparable, although the profile differs. The fish-based version is more EPA-forward, while the vegan version is more DHA-forward. That distinction can matter depending on what aspect of omega-3 nutrition you want to emphasize, but both are designed to deliver meaningful amounts of long-chain marine-type omega-3. One challenge with vegan formulations is achieving robust EPA delivery, because many algae oils are naturally more DHA-rich than EPA-rich. 

Our vegan formulation addresses that by combining microalgal oil with Ahiflower® oil, which contains SDA—an omega-3 fatty acid that converts to EPA more efficiently than ALA does. Combined with olive oil, this creates a broader fatty acid strategy than a simple single-source algae oil. From a pricing perspective, vegan omega-3 oils are typically more expensive than standard fish-based omega-3 oils, largely because microalgal EPA/DHA production is still costlier and more technologically controlled. In practice, that means the vegan option is usually positioned as a premium product.

Sustainability is a major concern for our readers. How do you ensure your fish oil sourcing doesn’t contribute to overfishing or marine damage?

Using sustainably sourced, natural ingredients is an essential part of our brand’s core values. We strongly believe that to maintain balance in our body, we also have to respect the balance of the planet and its resources. Our omega-3 supplement is certified by Friend of the Sea, the global certification standard for upholding a sustainable marine environment, Zinzino was first certified by Friend of the Sea in 2018 and we have since maintained our commitment towards sustainability. The fish oils used by Zinzino are derived from short-lived, wild-caught fish, harvested by sustainable fisheries in authorized areas, and following the Friend of the Sea criteria.   

Vegan omega-3 often comes from algae, essentially the original source of marine omega-3. What makes microalgae oil effective compared to plant oils like flax or chia? How do we know that the algae is clean and free from microplastics and PFASs?

Microalgae oil is effective because it provides preformed EPA and DHA directly. By contrast, flax and chia mainly provide ALA, which is nutritionally valuable, but the body converts only a limited amount of ALA into EPA—and very little into DHA. So if the goal is specifically to increase long-chain omega-3 status, microalgae offers a more direct and efficient route. In terms of purity, one important advantage is that microalgae is cultivated in controlled production systems rather than harvested from open marine ecosystems. That gives much tighter control over sourcing, consistency, and raw material quality.

Your formulations combine omega-3 with early-harvest olive polyphenols. This isn’t common in most supplements? What problem does this solve? Or how do you stand out in this regard. 

This solves a real formulation problem: Omega-3s are delicate—they can break down and go rancid pretty easily. So instead of just putting omega-3 into a capsule on its own, we pair it with extra-virgin olive oil that’s rich in natural antioxidants; polyphenols. That way, we’re not simply adding “another oil”—we’re building extra protection right into the blend.

Those olive polyphenols help defend the omega-3s against oxidation, and the olive oil also changes the overall fat environment in a way that’s more supportive than a basic fish oil or algae oil by itself. The goal is simple: help keep these sensitive fatty acids more stable, both in the product and once you’ve taken it. That’s one of the ways our formula stands out. We don’t treat omega-3 as a standalone ingredient—we build it into a more complete fat system designed for stability, function, and context.

Third-party certifications: Friend of the Sea, Informed Sport, Cologne List, The Vegan Society, Halal, GMP, EU and EFSA. Tell us how difficult it is to get some of these certifications. 

Some third-party certifications are relatively straightforward if your documentation is solid and your suppliers are well organized — while others are genuinely demanding because they require ongoing testing, deep traceability, or even regulatory-level scientific evidence. The toughest ones tend to be “continuous-control” programs. Informed Sport is a great example: it’s considered difficult because it typically involves rigorous quality requirements and regular batch testing for banned substances, not just a one-time audit. Cologne List can also be demanding in practice because products are often tested and listed by batch, which means you need consistency and repeat testing to stay current.

Audit- and traceability-based certifications sit in the middle — but can become hard with complex supply chains. Friend of the Sea usually requires strong sourcing transparency and traceability (sometimes through multiple suppliers). GMP can be smooth if your manufacturer already runs a mature quality system — but if not, it can take real work to build the documentation, procedures, training, and audit readiness needed. Ingredient- and process-driven labels are very achievable — as long as you can prove what’s in (and not in) the product. The Vegan Society and Halal typically hinge on ingredient verification, supplier declarations, and preventing cross-contact in production (especially if lines are shared with non-vegan or non-halal materials). They’re very doable, but they get more complex when you have lots of raw materials or shared facilities.

And a quick nuance: “EU and EFSA” aren’t really certifications like the others — they’re regulatory frameworks. If you mean getting an EFSA-backed health claim approved in the EU, that’s usually one of the hardest routes because it requires a formal scientific dossier and a high standard of evidence.

 Fun but honest question: if someone says, “I hate fish and I don’t trust supplements,” – I get my nutrition from eating a kilo of salmon a week. And I buy sardines. Real food is the best. What would you tell them?

If you hate fish but are still heroically eating a kilo of salmon a week and buying sardines, then you are already doing the hard part. Regular intake of oily fish is the gold-standard way to get preformed marine omega-3. That is the ideal, and it is the most natural and biologically complete way to obtain EPA and DHA. So to me, this is not really an argument about food versus supplements. 

The real question is whether a person’s life and habits actually allow them to eat enough quality fish, consistently enough, to reach the blood levels they want. If that works, that is the superior option. If not, a well-designed supplement can help close that gap. And if your relationship with fish is a little on-and-off, it is good to know there are well-designed alternatives— and if you are skeptical, there are blood tests that can tell you whether they are truly effective for you.

How and where do we find your products in America, Canada, Europe and the rest of the world? 

Zinzino’s products are not available for sale in retail stores because better health is personal, and all bodies are unique. Getting individual guidance is critical for a successful outcome. We want to connect with customers directly, build trust, understanding and mutual respect, and offer personalized solutions tailored to meet their specific needs and goals. 

To this end, all our products are sold exclusively through a Zinzino Independent Partner who will join the customers on their health journey. We currently have at least 50 000 working at markets across the globe, and you may find the one nearest you on zinzino.com

Tell us more about the blood sampling and how and if biohackers can get involved? I know people who’d like to share that data. 

The blood sampling is a finger-prick dried blood spot test that can be done at home. The current BalanceTest measures 11 fatty acids, does not require fasting, and you register it online using an anonymous test code. That makes it practical for repeat use and for before-and-after comparisons over time to monitor your body’s response to changes in diet and lifestyle. What makes it interesting to data-driven users is that it does not only report absolute omega-3-related values.

 It also looks at the relationship between different fatty acid groups—for example, the balance between long-chain omega-3s and other fats—and includes calculated markers that help summarize different aspects of fatty acid status. For biohackers, that means it can be used as a structured feedback tool: test, adjust diet or supplementation, and retest after a meaningful interval. If people want to share their data, the important part is that this should be done through a clear, consent-based framework, with appropriate respect for privacy and data handling. That is where personal experimentation can become genuinely useful rather than just anecdotal.

::Zinzino

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American kids seem to grow a foot on average bigger every generation. We all attribute meat and chicken, probably with extra hormones for the change in body size over generations. And as my teen boy starts his big growth spurt I try to feed him meat so he can reach his height potential. I remember by friend Ofer, a vegan, worried about his boy growing. His son Kai is now over 6 feet tall. The kid wasn’t growing along with his peers, so Ofer thought the vegan diet might be slowing his son down.

Is there something to risk when feeding our children a plant-based diet? The science now has answers, and it comes from a country of more vegans per capita than anywhere in the world.

A new study from Ben-Gurion University of the Negev (BGU) researchers and the Nutrition Division of the Israeli Ministry of Health suggests that a vegan diet can support rapid growth in children and that infants and toddlers who are vegan catch up with their peers by the time they are aged two.

The research was published last week in JAMA Network Open. It’s yet to give answers about growth and vegetarianism in teens.

This study analyzed a decade of records (2014–2023) of 1.2 million children provided by the Israeli Ministry of Health, which tracks the development of approximately 70% of the children in the country.

This massive dataset allowed the team—led by Kerem Avital, MPH, and Prof. Danit R. Shahar, PhD, of BGU —to move beyond small-scale debates and provide population-level evidence. They found Infants from vegan households closely tracked their omnivorous peers across all measurements, weight, length, and head circumference, with mean differences that were clinically minor (WHO z-score <0.2) and diminished further when adjusted for birth weight.

By age 24 months, stunting rates remained low across all dietary patterns (3.1% for omnivores, 3.4% for vegetarians, and 3.9% for vegans) with no statistically significant differences in odds between groups.

“In the context of developed countries, these findings are highly reassuring,” said Kerem Avital, lead researcher and PhD candidate at Ben-Gurion University. “The data suggests that with the proper environment, plant-based diets do not compromise the fundamental physical development of infants.”

As veganism moves from a niche lifestyle to a global health trend, BGU’s research provides the scientific “bridge” needed to inform international public health policy and nutritional counseling for the next generation.

As for now, we only have anecdotal information that a high-protein vegan or vegetarian diet does not impact growth heights in teens heading into adulthood. Michael Peterson, a father of 2 teenage boys in Ottawa, Canada, wondered if being a veggie kid might affect the growth patterns of his kids.  

“My kids both went vegetarian for a number of years during some formative time,” Peterson tells Green Prophet. “I have a 6’1” 18-year-old and a 5’7” 15-year-old who I am sure based on his griping about body ache is about to burst up again.

We try and feed them wholesome, home made, veggie-based with mixed protein. With the youngest’s rock climbing obsession we have had to up the protein which he prefers getting from animals, however, he is very conscious of getting from multiple sources. Grains, nuts, etc.”

Rebecca Wolf, a mom and occupational therapist in Arizona shares her experience raising vegetarian kids: “My kids have been raised vegetarian/pescatarian since birth. They also eat eggs and dairy. They are all in the 95%+ height category for their ages.”

Skipping steak, we find out from science and anecdotes, may not stunt a child’s growth; it might challenge our assumptions about what fuels it.

The post Are vegetarian babies at risk for being shorter than meat eaters? appeared first on Green Prophet.

Sheep, goat, and buffalo milk create some of the world’s most flavorful cheeses. And if you are going an extra step and can find it, camel milk cheese might be one to try.

We tend to think of dairy as synonymous with cows, and it’s true that most commercial milk products start there. But cheeses made from the milk of other animals—sheep, goats, and water buffalo—are becoming increasingly common and often easier on digestion. Many people with mild lactose intolerance report they can tolerate these alternatives. If you’re curious about widening your cheese horizons, here’s a starter list of cheese made from non-cow milk. (DairyX makes a stretchy vegan cheese).

Feta

True feta is never cow-based. This classic Greek cheese is traditionally made from sheep’s milk, or a blend of sheep and goat. It’s firm, salty, tangy, and ideal for salads or pastries like spanakopita. Authentic feta is usually sold in blocks, with a crumbly, dry texture full of little fissures. Cow-milk “feta-style” products exist, so check labels if you want the real deal. Here is a feta dish you can make worthy of a Michelin star.

Manchego

This is an iconic Spanish cheese comes exclusively from the milk of Manchega sheep raised in the La Mancha region. It ranges from semi-soft to firm depending on how long it’s aged. A buttery interior and a signature herringbone pattern on the rind signal authenticity, along with the official D.O. (Designation of Origin) marking. Curado (aged 3–6 months) is smooth, slightly sharp, and perfect on sandwiches or a tapas plate.

Buffalo Mozzarella

Mozzarella di bufala is produced from the milk of Italian water buffalo, especially in the provinces of Caserta and Salerno. Its creamy, silky texture is notoriously difficult to replicate with cow’s milk. Real buffalo mozzarella carries protected status in Italy. Counterfeits exist globally, but the authentic version has an unmistakable richness and delicate tang. Loads of TikTok videos suggest how easy it is to make. It’s not. But this salad, a caprese is easy to make after you’ve bought some mozzarella from the deli. Fresh mozzarrela should be floating in water, not hard in a bag like cheddar. The hard stuff will work for pizza but the fresh stuff is a million times tastier.

Labbaneh / Lebbene

Common across Israel and the Mediterranean, labbaneh, labne, or labaney is a soft, tangy yogurt-style cheese made largely from sheep’s milk (though goat versions exist). It’s often shaped into small balls and stored in olive oil, sometimes rolled in herbs like za’atar. It might taste “off” when you first try it but the tang of the cheese grows on your. Spread it on bread, serve with vegetables, or add it to a breakfast mezze. It’s so simple that many home cooks make their own. We take 2 parts labne, 1 part heavy youghurt with a quarter cup of olive oil and wrap it inside laffe bread. Yummy. Here is a recipe for labne here you make from yoghurt.

Humboldt Fog

Created by Cypress Grove in Northern California, Humboldt Fog is an American original made from goat’s milk. Its signature ash line running through the center helps it ripen from the outside inward. The result is a cheese that starts crumbly but becomes increasingly creamy over time, with gentle acidity and a more intense flavor near the rind. It’s excellent on a cheese board or melted over vegetables.

Halloumi

Originating in Cyprus, halloumi is a mixture of sheep and goat milk. Its springy texture and high melting point make it ideal for grilling or frying—so much so that people often mistake grilled halloumi for chicken. Traditionally aged and unpasteurized, it’s now beloved throughout the Eastern Mediterranean and far beyond.

We even have an Amish friend in Ontario, Canada making her own halloumi and selling it in markets in Toronto. It’s texture is a delight and it’s best served fried or grilled. Our friend says that one avoids a strong goat cheese flavor when the goats are kept clean and no urine makes it into the cheese. Reminds us of the expensive cat poop coffee, or argan oil made from nuts that come from a goat’s butt.

Halloumi chews squeaky. Sort of like rubber sneakers in a newly painted mall parking lot floor. It’s kind of neat though, also a bit annoying.

Pecorino

Pecorino simply means “sheep’s milk cheese” in Italian, and it’s a key member of the great Italian cheese families. Pecorino Romano is the version most commonly found outside Italy—salty, sharp, and a great substitute for parmesan. Other regional styles include Pecorino Sardo (Sardinia), Pecorino Siciliano (Sicily), and Pecorino di Filiano (Basilicata). All add depth to pastas, pizzas, and anything deserving a savory kick.

Tzfat Cheese

Produced in the northern Israeli city of Tzfat since the 19th century, this semi-hard cheese was originally made from sheep’s milk. Today you’ll find versions made from goat and cow milk too. The HaMeiri family—descendants of the early cheesemakers—still crafts a traditional sheep-milk variety using free-range animals milked by hand. The small family factory offers tastings and tours. (See also Goat’s With the Wind)

Roquefort

One of France’s most renowned blue cheeses, Roquefort is made from the milk of Lacaune sheep and aged in limestone caves. Legend says a shepherd abandoned his lunch—bread and fresh ewe’s cheese—to chase after a woman. Months later he returned to find the cheese transformed by blue-green mold into what we now call Roquefort. Its veins create a sharp, smoky tang that pairs beautifully with nuts, figs, or crusty bread.

The post Best cheese made without cow milk appeared first on Green Prophet.

I once lived on a kibbutz in Israel for a year. The saddest sound I ever heard was a newborn calf crying for its mother. That’s the hidden soundtrack of the dairy industry — cows separated from their calves within hours, udders swollen, pumped with hormones, antibiotics, and additives like Bovaer to squeeze out more milk. All that pain, all that chemistry, ends up in our coffee cups.

Enter Remilk, an Israeli foodtech pioneer creating real milk without cows. In partnership with Gad Dairies — one of Israel’s best-known dairy brands — Remilk has just launched The New Milk, a lactose-free, cholesterol-free, animal-free milk identical in taste and nutrition to cow’s milk. The product is now pouring into cafés and restaurants across Israel and will hit major supermarket chains in January 2026.

Related: Israel is the first country to approve the sale of lab meat

While we think safe, healthy, regenerative slow food is the best place to aim for, Remilk might be the healthy in-between until we get there.

Remilk’s milk is not plant-based. It’s real dairy protein, created using precision fermentation — the same process used in the biotech world to make insulin or vitamins. Scientists insert the gene for a cow’s milk protein into a microbe, which then “ferments” and produces that protein without the cow. The result: milk that’s biologically identical to dairy, minus the animal, methane, and moral compromise.

Remilk’s CEO Aviv Wolff calls it “a better, healthier, and tastier world through real milk made without cows.” Amir Aharon of Gad Dairies adds that the collaboration is “a defining moment where generations of dairy tradition meet groundbreaking technology.”

Three products are debuting under The New Milk line: a Barista Milk for cafés, and two retail versions — a regular milk and a vanilla-flavored option. They froth, foam, and taste just like the real thing, yet contain 75 percent less sugar. The milk is fortified with calcium and vitamins and, being kosher-pareve, can be served right after meat meals — a quiet revolution for Jewish kosher consumers long frustrated by dairy separation rules.

What Israelis really think about milk

Ahead of the launch, Remilk and Gad commissioned a national survey with Geocartography Knowledge Group. It found that 92 percent of Israelis still drink animal-based milk, but more than half also consume milk alternatives. There are more vegans per capita in Israel than anywhere else in the world. The main barrier for more people going vegan and dairy-free? Taste. Fifty-five percent said current substitutes “aren’t tasty enough,” while 50 percent of kosher-observant respondents said they’d happily drink coffee with milk after a meat meal — if the milk tasted real.

The New Milk may have found the perfect sweet spot: authentic flavor, ethical production, and a format that fits Israel’s dietary laws and café culture.

Beyond dairy guilt

Remilk’s animal-free protein has already been approved by regulators in Israel, the U.S., Canada (Canada gives the green light to cloned milk), and Singapore. Each market confirmed the protein’s safety and molecular identity with traditional milk. The company has raised more than $150 million USD and is scaling production globally.

Precision fermentation still uses energy, and its total carbon footprint depends on where and how it’s produced. Yet Remilk’s life-cycle analysis shows significant reductions in land and water use compared to industrial dairy. If scaled efficiently and powered by renewables, it could help phase out one of the most resource-intensive sectors of modern agriculture.

Read more on Israel’s uneven contributions to the alt meat and airy markets

Israel is the first country to approve the sale of cultured meat

Israel’s uneven impact in the cultivated meat market

Aleph Farms engineers lab-grown steaks from cattle cells

Slaughter free ribeye steak meat grown in a lab

Is lab meat kosher?

Lab-grown meat telling convenient lies about carbon footprint

Israeli alt dairy startup Imagindairy raises $15M seed

Israel’s Yofix offers dairy and soy-free yoghurt alternative

Vegan protein alternative for dairy industry (Yofix flexitarian plant dairy)

New vegan milk made from hummus (or chickpeas)

The post Israel’s first cloned milk hits cafés as Remilk and Gad Dairies launch “The New Milk” appeared first on Green Prophet.

From “green” claims to measurable impact, truly sustainable hotels go beyond linen-reuse cards. The leaders integrate renewable energy, low-impact operations, zero-waste, plant-forward kitchens, cruelty-free amenities, and local community partnerships—and they publish data so guests can see the difference.

Below, we unpack the pillars that matter most, share a few standout examples, and point you to credible sources you can use to verify claims and set your own roadmap.

Renewable Energy & Low-Impact Operations

Why it matters. Buildings are a massive climate lever: in 2022, the buildings and construction sector accounted for about 34% of global final energy demand and 37% of energy- and process-related CO₂ emissions. Cutting a hotel’s operational energy and decarbonizing its supply are central to any serious sustainability plan.

What leaders do?

• Electrify and decarbonize heat with heat pumps, then match with renewables through on-site solar or power-purchase agreements.
• Measure and disclose using standards such as the Hotel Carbon Measurement Initiative (HCMI), which allows emissions per room-night or per event to be compared across brands.
• Target the main energy hotspots. Studies show HVAC, hot water, and kitchens dominate hotel energy demand. In one case study from Gran Canaria, food and beverage operations accounted for more than half of total energy use.

Quick wins. Smart HVAC and lighting controls, induction cooking lines, and demand-controlled ventilation can significantly reduce energy intensity while improving guest comfort and staff working conditions.

The Dual Impact of Plant-Based Menus: Environmental and Financial Gains

Expanding vegan offerings in hotels is not just an ethical or culinary choice—it is also a strategic move with measurable benefits. From an environmental perspective, replacing a portion of meat- and dairy-heavy dishes with plant-based alternatives reduces the average meal’s carbon footprint by up to 50% and significantly lowers water and land use, according to global food system studies. This means that a hotel’s restaurant can directly shrink its overall emissions intensity with relatively simple menu adjustments. 

On the financial side, plant-based staples such as legumes, grains, and seasonal vegetables are often more cost-stable and less resource-intensive to store than animal products, which are subject to volatile pricing and stricter handling requirements. The result is a kitchen that not only serves climate-friendly meals but also improves cost efficiency through reduced ingredient expenses, longer shelf life, and simplified food safety processes.

Zero-Waste Kitchens & Plant-Based Dining

In 2022, more than one billion tonnes of food were wasted globally—about 19% of food available at retail, food service, and households. Food service accounted for around 28% of this total. Food loss and waste represent an estimated 8–10% of global greenhouse-gas emissions. Cutting waste is therefore one of hospitality’s most immediate climate levers.

Plant-forward menus amplify the gains. Large-scale research shows that plant-based foods typically have far lower greenhouse-gas, land, and water footprints than meat and dairy. A landmark meta-analysis by Poore and Nemecek demonstrated order-of-magnitude differences across products: shifting protein from beef and cheese toward legumes, grains, and tofu drastically reduces per-meal impact.

For cafés and breakfast service, the swap is visible per cup: cow’s milk has on average about three times the greenhouse-gas emissions of plant-based milks, with higher land and freshwater use per liter. Making oat or soy the default option is a small operational change with significant impact.

Zero-waste practices that work. Smaller default portions, menu cross-utilization, waste tracking, and a clear diversion hierarchy (prevention, donation, upcycling, composting) all help to cut waste and costs while engaging staff.

Cruelty-Free Amenities & Circular Design

Plant-based ethics don’t stop at the dining table. Leading eco-lodgings use cruelty-free toiletries, avoid leather and down, and switch to refillable dispensers and durable, repairable furnishings. In rooms, low-tox finishes, FSC- or PEFC-certified wood, and upcycled materials reduce embodied impacts while adding design character.

Community Engagement & Local Impact

The most credible properties source locally and seasonally, pay living wages, and partner with nearby farms, artisans, and conservation groups. Transparent storytelling—energy dashboards, menu origins, waste-reduction progress—turns guests into allies and deepens the stay.

Case Snapshots: Vegan & Plant-Based Eco-Hotels

• Ahead burghotel (Germany) — A fully vegan countryside hotel with plant-based dining and nature-focused programming.
• Saorsa 1875 (Scotland, UK) — The UK’s first fully plant-based hotel, offering vegan toiletries and seasonal cuisine.
• Stanford Inn & Resort (USA) — A long-standing, fully vegan eco-resort on California’s Mendocino Coast with on-site organic gardens and cooking classes.
• Casa Albets (Spain) — A restored historic manor run as a vegan hotel with solar power and organic, plant-based cuisine.

The Bottom Line

Vegan-friendly eco-lodging isn’t a niche—it’s a systems approach. When hotels electrify and decarbonize operations, run plant-forward, low-waste kitchens, and align amenities with cruelty-free principles, they deliver lower footprints and richer guest experiences. With transparent metrics and community partnerships, this model scales from boutique hideaways to global brands.

References

• International Energy Agency (IEA) & United Nations Environment Programme (UNEP). Global Status Report for Buildings and Construction 2023. Nairobi: UNEP, 2024.
• Sustainable Hospitality Alliance. Hotel Carbon Measurement Initiative (HCMI): Technical Guidance Document. London: SHA, 2022.
• Santiago, D. E., et al. “Energy use in hotels: a case study in Gran Canaria.” International Journal of Low-Carbon Technologies 16, no. 4 (2021): 1264–1276.
• United Nations Environment Programme (UNEP). Food Waste Index Report 2024. Nairobi: UNEP, 2024.
• Poore, J., & Nemecek, T. “Reducing food’s environmental impacts through producers and consumers.” Science 360, no. 6392 (2018): 987–992.
• Our World in Data. Environmental impact of milks. Oxford: Global Change Data Lab, 2020–2023.

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This recipe actually brought water to my mouth even as I was reading it through. Then I cooked these spicy bulgur balls and set the platter on the table. The  family and guests simply snarfed it up; not a scrap left.  This bit of Turkish home cuisine is called Arap Koftesi, and I discovered it in Özlem’s Turkish Table.

One thing I particularly liked was the mention of lamb’s lettuce, a foraged green. No lamb’s lettuce growing conveniently nearby? The author offers spinach as an alternative. I expect more delicious recipes will immigrate from Turkey to my own kitchen via that cozy cookbook.

Don’t be intimidated by the length of the recipe. The method is easy, and author Özlem Warren says that the bulgur balls may be made ahead and frozen. 

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In a strategic move set to reshape the plant-based protein landscape, Meala FoodTech has partnered with dsm-firmenich to launch Vertis PB Pea, a biotechnology-derived, multifunctional pea protein texturizer designed to streamline ingredient lists and elevate the sensory quality of meat alternatives. Now available across Europe via dsm-firmenich, the product marks a significant milestone for food tech investors eyeing scalable, clean-label innovation.

Vertis PB Pea arrives as consumer demand for clean-label, high-performance food products reaches critical mass. Traditionally, plant-based meat formulations rely on a cocktail of binders—hydrocolloids, starches, gums—to simulate the bite and juiciness of real meat. Meala’s patented technology eliminates that complexity, consolidating emulsification, binding, and gelation functions into a single, allergen-free component made entirely from pea protein.

For food manufacturers, that means cleaner ingredient lists, simpler procurement, and better-performing products. For consumers, it means recognizable ingredients and improved nutritional value. Vertis PB Pea not only enhances water retention and texture under extreme temperatures, but also boosts protein content—allowing brands to market “high-protein” plant-based meats without artificial binders or additives.

According to data from the EIT Food Consumer Observatory, 67% of European consumers say they are wary of unfamiliar ingredients in their food, while 56% actively avoid ultra-processed products. This shift in perception is putting pressure on food developers to reformulate without compromising taste, convenience, or shelf stability. Vertis PB Pea is positioned as a turnkey solution for this next-gen reformulation push.

“This is exactly where our product comes in,” said Tali Feldman Sivan, CBO and co-founder of Meala FoodTech. “It addresses both functionality and clean-label demands, while replicating the sensory profile and experience of conventional meat products.”

The partnership with dsm-firmenich is not just about distribution—it’s a vote of confidence. As both strategic investor and commercial partner, dsm-firmenich brings regulatory expertise, R&D infrastructure, and global market access to the table. For Meala, that means immediate scalability and validation at the highest levels of the food industry.

“We’re impressed by their innovation-driven approach and deep understanding of the food industry,” said Meala CEO and co-founder Hadar Ekhoiz Razmovich. “From the beginning, they believed in us not only as investors, but as true partners.”

Related: Impossible Foods and OSI Group

With manufacturing already underway in Europe, the Vertis PB Pea launch signals Meala’s readiness to scale internationally. The company plans to expand into North America and Asia over the next 18 months, as plant-based brands increasingly prioritize formulation efficiency and transparency.

Vertis PB Pea is part of dsm-firmenich’s broader Vertis plant protein portfolio and marks a pivotal evolution in ingredient design: from piecemeal solutions to holistic platforms that meet rising consumer and regulatory standards.

Founded in 2021 by Hadar Ekhoiz Razmovich, Dr. Tali Feldman Sivan, and CTO Liran Gruda, Meala FoodTech is a next-generation ingredients startup focused on clean-label innovation. Its mission is to create smarter, functional ingredients that empower food producers to make better-for-you products without compromising performance. Backed by The Kitchen FoodTech Hub, dsm-firmenich Ventures, Lasenor Emul SPA, EIT Food, and Milk & Honey Ventures, Meala is part of a growing wave of science-forward food tech companies redefining what’s possible in the alternative protein space.

Plant-Based Meat Alternatives
These companies use pea protein to replicate the texture and nutrition of meat:

Beyond Meat – One of the earliest major adopters of pea protein; it’s the primary protein source in their Beyond Burger, sausages, and other products.

Impossible Foods – While it originally used soy protein, some product lines and R&D efforts involve pea protein as a cleaner-label or allergen-free alternative.

Nestlé (via Garden Gourmet and Sweet Earth) – Their plant-based lines include products that incorporate pea protein for improved texture and protein content.

Unilever (via The Vegetarian Butcher) – Offers plant-based meat options using pea protein as a key functional ingredient.

Maple Leaf Foods (via Lightlife and Field Roast) – Uses pea protein in several reformulated products in response to clean-label trends.

Kellogg’s (via MorningStar Farms) – Transitioning some products toward pea-based formulations.

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