Vegan Business Talk

Katrina Fox

Interviews with Vegan Business Owners & Entrepreneurs and Latest Vegan Business News, hosted by journalist, media trainer and vegan business coach Katrina Fox, author of Vegan Ventures: Start and Grow an Ethical Business.

All Episodes

In this episode, I interview Jecks Stone, interior designer and founder of Persona Abode in the UK. Her background in recycling management and historic building conservation were the foundation of marrying interiors with environmental impact. After wrestling with balancing her morals with the perceived frivolity of the interior design industry, Jecks became one of the first UK designers to be vegandesign.org certified. Through Persona Abode, her vegan lifestyle and interest in mental health she advocates for healthy living environments, being mindful of designing for people, place and planet. In this interview Jecks discusses: • How she got her first interior design client • The importance of your personal brand and sharing more of yourself, even if you’re an introvert • How she’s funding her interior design business for now by continuing to work at her full-time job • How Covid helped her business grow • Why she doesn’t feature the word ‘vegan’ prominently in her branding and marketing • How domestic violence, the importance of ‘home’, health and sustainability influences her work as an interior designer • Her somewhat controversial view on ‘trends’ • And more Visit the Persona Abode website Find out more about vegandesign.org RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Nov 25

54 min 17 sec

In this episode I interview Lena Ludwig, founder and principal of Vital Gains mergers and acquisitions consultancy in Washington D.C. A vegan of 26 years, Lena started working in mergers and acquisitions and finance over 20 years ago, and she’s helped hundreds of businesses with successful acquisitions, joint ventures, and strategic growth planning. For the past 10 years, she’s been a financial and administrative executive in the plant-based foods and animal rights movements. Vital Gains is a woman-owned, women-operated mergers and acquisitions consultancy, focused on the alt-protein sector. In this interview Lena discusses: • Business valuations and the different ways they’re calculated • How to determine if you’re ready to merge or be acquired • What to look for if you want to buy or sell a business • What steps are involved in a merger or acquisition • Red flags to be aware of when considering a merger or acquisition • The importance of ethical clauses to protect your brand during an acquisition • The costs involved in a merger or acquisition • And more Visit the Vital Gains website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Nov 11

42 min 58 sec

In this episode I interview Natasha and Ed Tatton, co-founders of BReD, a vegan, organic, sourdough bakery in the ski resort town of Whistler in Canada. Both originally from the UK, Natasha is a former English teacher, and Ed is a professional fine-dining chef. The couple moved to Canada, became vegan and passionate environmentalists and opened BReD three years ago. Earlier this year, the husband and wife team recently won the Best Youth Entrepreneur Award at the Small Business British Colombia Awards. In this interview Natasha and Ed discuss: • Why they decided to sell their house in the UK and open a vegan bakery in a ski resort in Canada • How they tested the market with little financial outlay before opening their store • The impact of Covid on their fledgling business that was in two sectors hit the most hard and how a fast pivot and adding extra streams of income saved the day • How they’ve grown BReD into a thriving business, despite locals telling them it wouldn’t work • How they landed local and national media coverage, including in Forbes, by doing their own PR – and the positive impact on the business • Why they started out using the term ‘plant-based’ but are now using ‘vegan’ a lot more • How Natasha has used the challenges of growing up in foster care to help her become a more resilient entrepreneur • And more Visit the BReD website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Oct 28

49 min 16 sec

In this episode I interview James McInnes, co-founder of Odd Burger vegan fast food chain in Ontario, Canada James, who was a software executive, was diagnosed with high blood pressure in 2014 and changed his lifestyle for the better by going vegan. He and his wife Lia began developing their own plant-based meats and soon were selling vegan meal kits featuring local ingredients. But they couldn’t shake the idea that what the world needed was vegan fast food, at a price that could compete with animal foods. In 2016 they debuted a food truck with a chickpea burger they called the “Big McInnes,” earning them a cease-and-desist from McDonald's – and they knew they were onto something. Formerly called Globally Local, Odd Burger produces its own meat and dairy alternatives for use in its restaurants. In April 2021, the company went public, and plans to have 20 locations by this time next year. In this interview James discusses: • How he turned getting a legal letter from McDonald's into an advantage • How he successfully scaled the business from a food truck to several restaurant chains • How smart tech in the making of food as well as with self-serve options has helped the business remain sustainable and able to thrive during during Covid when other restaurants folded • The benefits of having your own production facility instead of relying on third-party vendors • Why, after spending years building a brand, he decided to change the company’s name, and the benefits and challenges that brought • Why he took the company public and how to know when to do this • And more Visit the Odd Burger website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Oct 15

50 min 54 sec

In this episode I interview Tyler Mayoras, CEO and co-founder of Cool Beans, a plant-based food company in Chicago whose first products are globally-inspired, healthy frozen wraps. After nearly two decades investing in agriculture and food brands, Tyler had seen the dark underside of the American food industry first hand. After learning about the negative impact of animal agriculture on the environment, he began a journey into plant-based eating. Tyler co-founded Cool Beans in 2018 with a few other like-minded investors and to date the product is in 1200 retail stores across the US. In this interview, Tyler discusses: • The ‘dark undersides’ of the American food industry that he’s witnessed • How he helped Boca Burger (Kraft Heinz’s veggie burger) go from $7M to $50M in revenue over 3.5 years • Why he segued from impact investor to starting his own company • Why Cool Beans launched with frozen products – and the new technology of freezing that keeps products fresh • What ‘digital demos’ are and why he prefers them to in-store demos • Why the company is not creating its own online store • His predictions for the future of the vegan and plant-based sector • And more Visit the Cool Beans website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Sep 30

40 min 38 sec

In this episode I interview Bailey Ruskus (aka Chef Bai). Classically trained at Le Cordon Bleu in San Francisco, Bailey has been in business for herself for 10 years, but three years ago made the switch to become a completely vegan business. Host of the Plant Remedy podcast, she’s been a long-time warrior of endometriosis and has discovered her own tools to heal her body through food and health. Now based in San Diego, she cooks for top executives, professional athletes, and others, hosts virtual cooking classes in her online membership and hosts corporate wellness programs around the globe. Her first book Cook. Heal. Go Vegan! has just been launched. In this interview Bailey discusses: • The moment she decided to turn her business vegan while gutting a fish as she remembered a talk by a well-known animal activist • How she handled losing clients and dealing with a lot of online hate after announcing she was transitioning her business to be vegan • The impact of endometriosis and chronic pain on her life and business • How the Covid situation initially decimated her business (and marriage plans), until a pivot turned it around and landed her a book deal • Knowing her worth and negotiating a higher advance with her publisher • And more Visit Bailey’s Chef Bai website Check out Bailey’s podcast Plant Remedy Find out more about Bailey’s book Cook. Heal. Go Vegan! RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn  

Sep 16

42 min 13 sec

In this episode I interview Mitchell Scott, co-founder and CEO of The Very Good Butchers, a Canadian plant-based meat company. After selling out the farmers’ markets on Denman Island, British Columbia, Mitchell and his co-founder and fellow ‘bean butcher’ James Davison knew they were onto something. They brought their beans to Victoria and opened the Canadian West Coast’s first plant-based butchery. The pair are currently opening a new facility that will be able to produce up to $100 million more in product a year which is an increase of more than 2,500%. Last year they became the second plant-based meat company to release an IPO. In this interview Mitchell discusses: • Why they use the terms ‘butcher’ and ‘butchery’ • How they raised $600k from 240 investors in an equity crowdfunding campaign in 2018 • The unexpected turn of events after they received several offers of a deal on Dragon’s Den (Canada) • Why they went public last year and the benefits and challenges it’s brought • How to go public and how much it costs • And more Visit The Very Good Butchers website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Sep 3

36 min 56 sec

In this episode I interview Professor Johanna Sophia, founder of Johanna’s Raw Foods in upstate New York. After a music, film, and writing career that saw her travel the globe, Johanna – who was raised in Germany – settled down in the US and raised her children. When her kids were barely in their teens and she was almost 50, Johanna found herself lying on the floor, paralyzed for what seemed an eternity experiencing a stroke. She made the decision to change her life but the lack of available prepared vegan raw foods that fit her new strict but busy lifestyle forced her to make her own meals and in 2013 Johanna’s Raw Foods was born. The company’s product line includes a range of organic, gluten-free grab and go, ready-to-eat, mix and match, raw, vegan snacks. In this interview Johanna discusses: • Why having a diverse career that included teaching stints at Yale and Columbia universities, rather than sticking to one professional area, has been an advantage to running her own business • How she got her raw, vegan products into more than 200 health stores across the US • Why, after this initial excitement of getting her products in stores, she made the decision to shut down her factory and focus on online, direct-to-consumer sales • The relaunch of the company with a much bigger plan and why she believes every product business has to stop staying small and instead scale to succeed • And more Visit the Johanna’s Raw Foods website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Aug 5

40 min 52 sec

In this episode, I interview Vikas Garg, the founder and CEO of abillion, a sustainability platform for plant-based dishes and cruelty-free products. Four years ago, Vikas left his high-flying career at one of the world’s largest hedge funds after he found a new mission — to help and inspire a billion people to go vegan in the next 10 years. Based in Singapore, Vikas is dedicated to grassroots education and conservation initiatives around the world. Abillion currently has more than 300,000 active users and the app has been downloaded nearly 1 million times. Through its giving program, the business has donated over $500,000 to impactful causes and is aiming to donate more than $1 million by the end of 2021. In this interview, Vikas discusses: • How he came up with the idea of abillion and its unique offering • The challenges of creating an app based on user-generated content, with no tech experience in a new country where he knew no one and a precarious visa situation • How he attracted millions of dollars in funding for a social impact business • How he plans to monetize the platform while helping small business owners sell their products and gain valuable consumer insights • Why he decided to use much of the investment money on donating to charitable causes, rather than on marketing • The marketing strategies he used to build and grow the business • Unexpected trends in the plant-based food market uncovered by abillion’s data • And more Download the abillion app on iTunes or Google Play Visit the abillion website   RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Jul 22

49 min 28 sec

In this episode I interview Jenny Goldfarb, founder of vegan meat company Mrs Goldfarb’s Unreal Deli in Los Angeles. After becoming vegan, Jenny craved the familiar flavors of her family's New York Jewish delis from her youth. The former tech entrepreneur began experimenting in her tiny kitchen, trying out the recipes on vegan and meat-eating family and friends. Encouragement from them quickly led to Jenny shopping around her first plant-based meat products and getting placed in all the major Los Angeles delis. The products – made in LA from whole ingredients from local farms – are now available in major grocery stores nationwide, Jenny landed a spot on Shark Tank in 2019 where she got an investment from Mark Cuban, who recently went vegetarian, for more than double what she asked for. The company took revenue from $10k in profits to $100k shortly afterwards and continues to expand. In this interview Jenny discusses: • How she got the attention of restaurant chains, grocers and one of the biggest food brokers in the US very early on • Why she decided to go on Shark Tank, even though she’d already had several plant-based investors offering her money • What’s involved in the application process and preparation period for the show • The benefits of media coverage on the company’s bottom line after her Shark Tank appearance • How Covid forced her to pivot the business from focusing on restaurant chains to getting products into retail outlets • Why she uses both ‘vegan’ and ‘plant-based’ in her branding and marketing • And more Visit the Mrs Goldfarb’s Unreal Deli website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Jul 8

43 min 17 sec

This episode is a recording of a live virtual event I hosted recently: Power Chat with Anne McKevitt. From property developer and interior designer (with a homewares product line of 1600 sku’s) to prime time TV star (dubbed ‘Britain’s Martha Stewart’ by the media) and bestselling author of millions of books, Anne McKevitt’s skills and expertise in brand-building are sought after by the world’s leading entrepreneurial companies and A-list celebrities. Her client list includes Beyonce and Jay Z, Gwyneth Paltrow, Mercedes, IKEA, and many, many more. Her business and philanthropic work has also seen her consult with several heads of state including President George Bush, President Bill Clinton and the Obama administration. Passionate about animal rights and protecting the planet, Anne – a vegan for 47 years – has been quietly influencing global corporations, political figures and high-profile entrepreneurs and personalities on the importance of compassion and sustainability. In this interview, Anne discusses: • The devastating accident that her bedridden for a year and how this was the impetus for her to start her first business at the age of 23 • The important strategy she learned early on in business that was key to her success • How she was able to sell one of her businesses with a retail value of just under $1 billion • The terrifying reason she left the UK nearly 20 years ago to move to Australia and out of the public eye • Key mistakes business owners and corporations make with their brands and what to do instead • How she helped global brands in genres including beauty, wellness, food, beverages, apparel, online services, aged care, utilities, TV, theatre and so many more to plan and grow their offerings and expand their customer footprint • Her new venture Plant Future and how you can benefit from it • And much more Plus she responds to audience questions on building their brands. Find out about Anne’s new venture for the vegan and plant-based business sector Plant Future   RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Jun 30

1 hr 36 min

In this episode I interview Rebecca Ettridge, the owner of Wombat Café & Store, the Mornington Peninsula’s first 100% vegan café in Victoria, Australia, founded in 2016. Wombat regularly raises and donates substantial amounts of money to Australian animal sanctuaries along with ongoing monthly payments to #paytherent, a grassroots Indigenous organization. The café, which has expanded to a team of 16 employees, also funds the running costs of its own farm sanctuary, Plumfield Farm, which currently houses 92 residents. Rebecca has managed all this by running the café remotely (she lives 3 hours away) since the business was only 18 months old, despite being told this couldn’t be done – and without any online sales. In this interview Rebecca discusses: • Why she decided to open a vegan café in a non-metropolitan area • How she’s managed to retain staff in an industry that typically sees a high turnover • How she’s able to run the business remotely so she can focus on working in her animal sanctuary • The impact of Covid on the business • Why she decided not to offer online sales or even have a website for the business • Her use of the word ‘vegan’ in the café’s branding and marketing and how this changed over the years • And more Follow Wombat Café & Store on Instagram Follow Plumfield Farm on Instagram RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Jun 25

36 min 44 sec

In this episode I interview Izzy Shu, one of four co-founders of JOI (Just One Ingredient), a plant-based milk company with a difference. When Izzy and her fellow co-founders met in grad school, they quickly realized their shared passion for healthier lifestyles and a quest to make the world more sustainable, and created a thesis project: An innovative solution to make plant-based milks cleaner, more accessible and more eco-friendly. In 2016, JOI was created. The company offers concentrates made from whole, natural, raw ingredients which, when blended with water, create customizable, instant clean and nutritious plant-based milks. Before founding JOI, Izzy worked in marketing and brand identity, as well as graphic and production design. In this interview Izzy discusses: • Why the company pivoted from hardware manufacturer to creating food products, despite investing time and money in the former • How JOI is different to other plant-based milks and also to standard ‘instant milk’ • The benefits of a subscription-based sales model and a customer rewards program • How Covid impacted the business – in a good way • And more Visit the JOI website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Jun 11

31 min 55 sec

In this episode I interview Jena Bautmans, the founder of Jenah St., a vegan handbag and accessories brand in Germany. Before founding Jenah St. in 2019, Jena was the co-founder of Buckle & Seam, a men’s accessories company that uses animal leather. While working in Bangladesh, Myanmar, and Pakistan, she experienced an awakening of how the land and people are impacted by heavy industries like fashion, which changed the way she looks at the world. She decided to make a difference as a result of seeing how tanneries actually process animal leather and its impact on the environment, people and animals. In this interview Jena discusses: • Her diverse career journey from legal intern, marketing assistant and creative director to co-founder of a startup • Her experience of being a female serial entrepreneur in a male-dominated startup space • What she learned from founding Buckle & Seam that was useful in launching Jenah St. • How she avoids the issue of over-production that is prevalent in mainstream fashion • The company’s circular handbag program and how it benefits both the customer and the business • How Covid-19 impacted her young business and how she handled it • And more Visit the Jenah St. website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

May 27

38 min 14 sec

In this episode, I interview beauty industry veteran Tev Finger. He started in the industry in 1990. Since 2006, Tev has helped to create, launch and grow beauty brands across the globe through his company Luxury Brand Partners (LBP). He does this by partnering with key talent while focusing on unique distribution models and collaborating on product innovation, while staying on top of the latest consumer trends. Based in Miami Florida, LBP products are currently sold in 23 countries across North America, Europe, Australia and Asia, and can be found in top salons and specialty retailers including Neiman Marcus and Net-A-Porter. Some of the brands he’s built have sold to large corporations including Estée Lauder for billions of dollars. Now a vegan himself, Tev is focusing his efforts on investing in cleaner brands and ideas to not only help the planet, but to help push the beauty industry as a whole to reach for higher, cleaner, more sustainable standards that haven’t been done before. In December 2020 he helped launch R+Co Bleu, a clean, sustainable, vegan, luxury haircare line which is believed to be the first to introduce 100% PCR packaging. In this interview, Tev discusses: • How he decides which brands to launch and partner with • How he decides which talent and influencers to work with • What independent hair and beauty brands can do that conglomerates can’t and how to use this to your advantage • The challenges he faced in creating R+Co Bleu, especially with sustainable packaging, and how he handled them • The different aspects of hair and beauty products that appeal to different customers, and why this is important for brands to know • Certifications including if and when to include them on your products • And more Visit the Luxury Brand Partners website Visit the R+Co website Visit the R+Co Bleu website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

May 13

54 min 9 sec

In this episode, I interview Bonnie Brown and Paul Turcotte, co-founders of Passion Placement, a new employment platform focused on connecting people with mission-driven organizations doing work that matters to them. Bonnie is a CPA, senior level executive and entrepreneur with over 25 years hands-on experience in finance, management, information systems and business leadership. Paul is an entrepreneur and business executive who built, owned, operated, for 20 years, and sold a successful, high-volume, real estate brokerage of 70 sales associates with offices in Cambridge and Boston, Massachusetts. Passion Placement curates every job that the platform posts to make sure member companies are in support of sustainable living, animal advocacy or creating alternatives to animal-based products. In this interview Bonnie and Paul discuss: • How Passion Placement differs from other vegan job boards and platforms • How the platform works for both job seekers and employers • The kinds of jobs that are currently advertised on the platform including what’s in high demand right now • The types of positions they anticipate will become more in demand in the future • At what stage a business needs a Chief Financial Officer, whether fractional or full time • The extra support with HR and business development that they’re offering with the debut of their second platform New Earth Partners • And more Visit the Passion Placement website Visit the New Earth Partners website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Apr 29

34 min 25 sec

In this episode I interview Kati Ohens, co-founder of vegan deli meats company Plantcraft in New Zealand. After a 20-year marketing, advertising, and software executive career, Kati exited her agency to start working in the mission-based space. While working as a vegan transition coach, she noticed the gap in the alternative meat market, and the need for deli slices. Kati met commercial banking executive Csaba Hetenyi, a fellow Hungarian, during a work project as they were looking at commercializing a new food tech IP. As she learned about the technology, Kati discovered that it could be used to make groundbreaking, sustainable, plant-based meat alternatives, and in 2018 the pair founded Plantcraft. The company is just about to launch its first products into the US market. In this interview Kati discusses: • The challenges of running a services-based business to a product-based business and she’s handled them • The different roles she and co-founder Csaba’s have and how they complement each other • The two most important criteria for business success • How Covid impacted the business • Marketing strategies that are working we, including where buyers are now looking to find new products • Why ‘plant-based’ is on the packaging for the US market but may be different when the company launches in other markets • How she got investors on board, including one that had never invested in a plant-based brand and was so keen that they returned for a second raise • And more Visit the Plantcraft website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Apr 15

45 min 2 sec

In this episode, I interview Stephanie Miklosvary, founder of Lucky Chick, a vegan cosmetics brand in New York. Stephanie founded and created the company in 2000 as she was putting her art degree to work as a shoe designer in New York City. Nicknamed “Lucky Chick” by a friend for living in her LC (Lobby C) apartment, she decided to create a persona around her new name. Inspired by art and self-expression, Lucky Chick Cosmetics makes a vibrant range of color-intensive glosses, lipsticks, shimmers and shadows to encourage people to treat themselves as the masterpieces they are. In 2007, Stephanie put the business on hold for over a decade, and relaunched in 2018. In this interview Stephanie discusses: • Why she took a break from the company for over a decade and what motivated her to revive it • The challenges she faced with the relaunch compared with the challenges when she first started the brand nearly two decades earlier • How she landed a deal with luxury department store chain Neiman Marcus, only for it to be put on pause when Covid-19 hit • How she got Lucky Chick products to be used by make-up artists on Dancing with the Stars • The impact of Covid-19 on her business and relaunch, including some unexpected upsides • How she got her products added to a beauty subscription box and the benefits of this kind of collaboration • And more Visit the Lucky Chick website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Apr 1

46 min 21 sec

In this episode I reveal a couple of situations I experienced recently when publicists pitched me their guests to be on this show, that I want you to avoid. Making journalists’ jobs easy is super important when you’re doing your own PR (or pitching a guest on their behalf). I include podcasters and bloggers in the journalist category too. I receive heaps of pitches from both PR agencies and vegan business owners and to be honest, most of them fall flat, because the person pitching hasn’t done their homework. Also, even when I am potentially interested in having a guest on, things don’t always go smoothly. So, in this episode, I share with you what doesn’t work, and then what does, so you can maximize your chances of landing yourself a guest interview on (the right) shows. RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Mar 18

28 min 20 sec

In this episode I interview Che Green, co-founder of Moonshot Collaborative, a new consumer research firm offering affordable solutions for vegan and plant-based brands. Based in Washington State, Che is a 25-year market research veteran focused on sustainable and ethical consumerism, including plant-based foods. He has led research efforts for groups ranging from Fortune 50 companies to international nonprofits. Che co-founded Faunalytics more than 20 years ago, which provides data for animal activists to enable them to be more effective. His work has involved understanding consumers’ behavioral motivations and decision-making, and applying these insights to help companies expand their customer base and increase sales. His deep consumer research experience includes a range of quantitative (surveys, experiments), qualitative (focus groups, interviews), and mixed-method research. In 2021, along with investor and plant-based industry veteran David Benzaquen, Che co-founded Moonshot Collaborative, a research company that provides consumer insights into the vegan and plant-based sector, to help food innovators and disruptive brands grow. In this interview Che discusses: • Key consumer research trends that you need to know about if you have or plan to have a business in the vegan and plant-based sector • What kind of data should brands be looking to get and how this differs depending on what stage the company is at • What kind of sample size you need to get good results • The costs of consumer research and how Moonshot Collaborative is able to provide more affordable options • Concrete examples of how investing in consumer research benefited two plant-based brands • His predictions regarding the growth in uptake of vegan and plant-based products • And more Visit the Moonshot Collaborative website Visit the Faunalytics website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn    

Mar 4

38 min 7 sec

In this episode I interview Sara Polon, co-founder of Soupergirl, a plant-based soup brand in Washington DC. Sara is a former standup comedian who founded Soupergirl in 2008 with her mother, Marilyn, aka Soupermom. Sara Polon (right) with her mother Marilyn. The pair have been featured regularly on national television, including Shark Tank and NBC’s Today Show. Last year Soupergirl received a $2 million dollar investment from Arborview Capital and Seth Goldman, Board Member of Beyond Meat. More recently, the company has become plastic-neutral through its partnership with rePurpose Global in a further step to fulfill Soupergirl’s goal of saving the planet - one bowl of soup at a time. In this interview Sara discusses: • Why she gave up stand-up comedy to make soup and the skills her former career has brought to Soupergirl • How she got Soupergirl’s products into WholeFoods, Costco and other retailers • How she handled the roasting she and Marilyn received on Shark Tank in 2018 and what they learned from the experience • The advantages of being on the show, despite not getting a deal • The benefits the company has gained from media coverage • How she secured a $2 million impact investment (including how long it took) • And more Visit the Soupergirl website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Feb 18

40 min 45 sec

In this episode I interview Stephanie Downs, the co-founder of the Material Innovation Initiative, a non-profit focused on accelerating the availability of sustainable and cruelty-free alternatives to leather, wool, fur, down, silk, and exotic skins. Stephanie is a serial entrepreneur with over 20 years’ experience founding businesses and consulting on corporate social responsibility in vegan materials. She started her first company in 1999, an internet marketing firm which she sold in 2014. In 2016, she co-founded and was the CEO of Good Dot, which quickly grew to be the largest plant-based meat company in India. For almost 15 years, Stephanie has consulted for animal welfare groups on corporate outreach, working with companies such as Tesla, Duane Reade, Porsche, Ralph Lauren and others to decrease their impact on animals. In this interview, Stephanie talks about: • What the Material Innovation Initiative does and how it can benefit vegan entrepreneurs • Gaps in the market for materials/fashion innovation that are ripe for opportunity • The response from corporations and huge fashion brands to animal-free materials and products – and why this is a good thing for vegan brands • The benefits of having a business partner and tips on what to look for • Her predictions for the growth of vegan, sustainable, ethical materials • And more Visit the Material Innovation Initiative website   RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Feb 4

37 min 23 sec

In this episode I give you my top 5 trends and predictions in the vegan and plant-based business space for 2021. They are: 1. Continued growth of the plant-based meat sector, with more IPOs, and a newcomer that’s aiming to replace KFC 2. Creation of products using new biotechnology such as fermentation processes to create exact replicas of animal-based dairy and other items 3. Developments in the animal-free & sustainable materials space, including the launch of an organization dedicated to furthering this innovation 4. More multinational corporations getting in on the growing vegan and plant-based sector, through acquisitions, investment and accelerators (and why this is a good thing) 5. More investors coming into the sector, including new platforms being set up to connect vegan and plant-based business owners with investors RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Jan 6

20 min 41 sec

In this episode I interview Doron Petersan, owner of Sticky Fingers and Fare Well vegan eateries in Washington, D.C. Doron opened Sticky Fingers Sweets & Eats in 1999, drawing on her degree in dietetics from the University of Maryland and years of experience working in restaurants. In 2010 she grew Sticky Fingers to include wholesale distribution at grocers in Washington D.C., Virginia, and Maryland. She also opened an online Sticky Fingers store that ships sweets and merchandise nationwide across the US. In 2016, Doron opened Fare Well, a plant-based diner, bakery and bar. She is a two-time Food Network Cupcake Wars winner and author of the Sticky Fingers Sweets & Eats cookbook. In this episode Doron talks about: • How her businesses have evolved over the past few years • How perceptions towards plant-based eating have changed • How she’s managed to continue to attract customers to her all-vegan eateries, despite more mainstream restaurants adding plant-based options • The impact of COVID-19 on her businesses and how she’s handled it • Her predictions for the plant-based dining sector • And more Visit the Sticky Fingers website Visit the Fare Well website Check out Doron's cookbook Sticky Fingers Sweets & Eats RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Dec 2020

36 min 46 sec

In this episode, I interview food safety consultant Heather Landex who’s originally from the UK and currently based in Denmark. Heather began working in the food service industry in 2000 and has worked in eight countries, in over 1000 food service businesses. Since training as an Environmental Health Practitioner she’s specialized in food safety, working with large food safety and safety compliance companies, The Olympic Games, and some of the largest chain restaurant brands and Michelin star restaurants. She’s developed and further specialized into allergy and dietary preferences beyond compliance and into customer service, marketing and branding in her aim to ensure that people feel included when they eat out and food service businesses are successful. Her upcoming book ‘Inclusive: The New Exclusive: How the Food Service Industry Can Stop Leaving Money on the Table’ is due out next year. In this episode Heather discusses: • Why food safety is important for a vegan food service business (and not just for obvious reasons) • What a vegan food service provider needs to take into account in regards to safety, and at what stages of the business • Why vegan and plant-based food businesses are leaving money on the table by excluding customers with certain dietary requirements. • What’s involved in ensuring your vegan café, restaurant or catering business can cater for other minority groups such as gluten-free, coealic or those with other allergies • The costs involved in both food safety and making your business more inclusive. • What street food vendors need to be aware of when it comes to food safety. • And more Visit Heather Landex’s website Pre-order Heather’s book ‘Inclusive: The New Exclusive: How the Food Service Industry Can Stop Leaving Money on the Table’ (for a limited time you can get a discount by using the coupon code VEGANSPECIAL) RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Nov 2020

35 min 14 sec

In this episode I interview Toni Okamoto, the founder of Plant-Based on a Budget, the popular website and meal plan that shows you how to save dough by eating veggies. California-based Toni is also the author of Plant-Based on a Budget and The Super Easy Vegan Slow Cooker Cookbook, as well as the co-host of the Plant-Powered People Podcast. Photo: Lauren Alisse Photography. Her work has been featured in the popular documentary What the Health, and she's a regular presence on local and national morning shows across the US, where she teaches viewers how to break their meat habit without breaking their budget. Toni’s latest book, co-authored with her business partner Michelle Cehn, is The Friendly Vegan Cookbook: 100 Essential Recipes to Share with Vegans and Omnivores Alike. In this interview Toni discusses: • How the vegan food blog space has evolved over the past decade • What to do if you want to start a food blog • The best ways to get traffic to a food blog at the moment • How to monetize a food blog • How she’s able to support herself as a content creator full time and her tips for those interested in this career path • Strategies for both brands and influencers on how to work together successfully • Her experience of publishing her books including how this can enhance your business • And more Visit the Plant Based on a Budget website Find out more about The Friendly Vegan Cookbook: 100 Essential Recipes to Share with Vegans and Omnivores Alike RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Oct 2020

51 min 51 sec

This episode features a panel discussion I hosted a couple of months ago for the VegFestUK Summerfest Online event for the Trade Day’s manufacturers and suppliers section. It features several renowned entrepreneurs in the food, fashion and beauty sectors. Among the topics they discuss include: • How lockdown impacted them • What they had to do to survive • What’s selling and why • The impact of lockdown on the development of new products • How the COVID-19 situation impacted their relationships with wholesalers, distributors and retailers • What staff issues have come up and how they’re handling them • What they need – from governments, retailers and customers to survive or thrive, especially with so much uncertainty and the possibility of further lockdowns • And more Watch the video: Panelists: ADRIAN LING, managing director of Plamil, the UK’s oldest vegan company (Adrian’s father Arthur was vegan in 1927!) which makes chocolate and other dairy-free items (yes, Adrian is the vegan Willy Wonka!) TAMMY FRY of Fry’s Family Foods, international plant-based meat brand which has been operating more than 20 years. RIMI AND MANAV THAPAR of LoveRaw, a healthy vegan snack bar company. Rimi turned down a deal on Dragon’s Den (UK equivalent to Shark Tank) to wait for a more suitable investor JOE HILL of One Planet Pizza, a fast-growing frozen vegan pizza brand and the first of its kind in the UK. LAURA WAY, founder of vegan watch company Votch, which creates unisex styles popular with both men and women. SUE HARRISON of Mahi Naturals, which provides skincare, haircare and organic beauty products sourced from around the world. VegFestUK is the largest provider of vegan events in the UK. Visit the VegFestUK website for details of upcoming events. RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn  

Oct 2020

1 hr 23 min

In this episode I interview Carissa Kranz, a former professional ballet dancer-turned Super Lawyer who is the founding attorney and CEO of BeVeg International, a vegan certification firm managed by the Law Offices of Carissa Kranz, an American law firm with offices in Florida, New York, Washington D.C, Georgia, and California. Carissa, who has been vegan since birth, is a regular legal expert for major media networks including Fox, CNN, NBC and CBS and is currently an anchor with vegan and animal advocacy media outlet Jane Unchained News Network where she has her own weekly show Laws that Matter: Veganism & Law. BeVeg focuses on global vegan certification for products and services, and vegan labeling law and is ISO accredited. The firm is focused on defining a legal vegan standard, that provides the consumer with true truth and transparency in labeling laws. In this episode Carissa discusses: • Her journey from ballet to law and how the creativity and skills of the former are valuable to her current profession • Why she’s making vegan certification and labeling laws her mission • The difference between BeVeg and other vegan certification programs • What’s involved in BeVeg certification, including robust auditing, and some of the costs involved • The benefits of certifying your products with BeVeg • How even just applying for certification, regardless of how big or small your business is, can help to create positive change in food safety and ethical consumerism • And more Visit the BeVeg website Read the BeVeg White Paper on vegan labeling laws Watch Carissa’s show Laws That Matter: Veganism & The Law Check out Carissa’s personal injury law firm Visit Carissa’s personal website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Oct 2020

48 min 44 sec

In this episode I interview Jane Velez-Mitchell of JaneUnchained animal advocacy and vegan media outlet. Jane is a renowned Emmy-award-winning TV journalist and New York Times bestselling author. Her decades-long career as a reporter for mainstream TV includes a six-year stint hosting her own show on CNN Headline News, where she ran a weekly segment on animal issues. Since 2014, Jane has headed up her own media site JaneUnchained.com. In February this year Jane launched New Day New Chef, a plant-based cooking show onto Amazon Prime. In this interview Jane discusses: • How she got New Day New Chef accepted onto Amazon Prime • What’s involved in the production of the show • How she managed to continue producing the show during the Covid-19 lockdown with the use of 6 robotic cameras in a contactless sound stage • How she funded the show’s production • Why it’s important to get your work out on other platforms before pitching to TV networks • And more Visit the JaneUnchained website Visit the New Day New Chef website Watch New Day New Chef on Amazon Prime in the US, UK, Australia and New Zealand RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Sep 2020

38 min 56 sec

In this episode I interview Hilary MacMillan, founder of her eponymous women’s fashion brand in Canada. Founded in 2013, Hilary was one of the first Canadian designers to embody the plus-size market within her collections. Having becoming vegan and now sustainable, Hilary’s brand has been a voice of change. In 2017, she launched her Feminist Capsule collection of bomber jackets, which has been worn by fashion icon Victoria Beckham. Hilary donates 15% of all proceeds to Up With Women, an organization that supports at-risk women rebuild careers in their respective communities. She’s also committed to donate 100% of the proceeds of her ‘Equal Pay’ Varsity Jacket to the Black Women in Motion organization – in perpetuity. Hilary’s collections include sizing from 2 – 28, and the recent launch of her Signature Blouse, made from cupro – a 100% biodegradable waste product of cotton – marks the beginning of an important journey into the sustainable market for the brand. In this interview Hilary discusses: • Why including the plus-size market has been important for her from the beginning • The responses to her using the word ‘feminist’ in the name of one of her jackets • How fashion icon Victoria Beckham came to wear and post on social media about Hilary’s Feminist Capsule jacket and what impact this had on her business. • How she’s grown the brand over the years in a competitive industry that favors cheap, fast-fashion • The impact of COVID-19 on her business and how she’s handled it • And more Visit the Hilary MacMillan website Find out more about Black Women in Motion and Up With Women RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Sep 2020

33 min 53 sec

In this episode I interview Ran Nussbacher, co-founder and CEO of Shouk, a plant-based fast-casual restaurant in Washington D.C that features healthy, Israeli-inspired food. Prior to founding Shouk, Ran served as Vice President of Sales with Opower, a clean tech software company focused on eliminating energy waste and reducing CO2 emissions. In this interview Ran discusses: • Why he left a top position at a software company to start a restaurant • Why Shouk doesn’t use any meat analogues or the words ‘vegan’ or ‘plant-based’ in its menus, marketing or branding • How the company responded to COVID-19 via a ‘hood drops’ initiative that attracted more customers • The importance of a business owner to be ‘hands on’ especially in the beginning • How and why the company attracted investors right from the start • And more Visit the Shouk website. RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Aug 2020

29 min 35 sec

In this episode I interview Rachel Cook, founder of The Kinder Way in Boston. Rachel is a brand strategist, consumer intelligence expert, and data storyteller who brings decades of experience in the corporate sector to accelerate the growth of the vegan and plant-based industry. Rachel has held leadership roles at a well-established Fortune 100 retailer, a restaurant-focused market research supplier, a successful retail design firm and several high-profile advertising agencies. Her experience spans the food, fashion and beauty sectors. Her data-driven, forward-thinking strategies have delivered strong outcomes for the organizations she’s worked with, including growing the global sales of a multinational apparel and home fashions value retailer by $10 billion. Rachel has recently become a regular guest contributor on Vegconomist, the vegan business magazine, and is working on her first book. In this interview Rachel discusses: • What data storytelling is and why it’s important • The difference between ‘market research’, ‘consumer insights’ and ‘brand strategy’ and why are they important • Why vegan and plant-based brands need to go further than focusing on solely sales data, packaging or ingredients • What ‘favorability’ and ‘permissibility’ are, how Big Meat is taking advantage of them, and why vegan and plant-based brands must take them into account • How she grew the global sales of a multinational apparel and home fashions value retailer by $10 billion • How to create a sustainable brand and revive an existing one that may have plateaued • And more This episode is also available as a video: Find out more about The Kinder Way and Rachel Cook on LinkedIn The Meat Industry is Playing to Win. Here’s How Plant-Based Brands Can Steal Their Playbook! (Article by Rachel Cook on Vegconomist) RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Aug 2020

45 min 19 sec

In this episode I interview serial social entrepreneur Sonalie Figueiras, the founder and editor-in-chief of Green Queen, an award-winning impact media platform advocating for social and environmental change in Hong Kong with a mission to shift consumer behaviour through inspiring and empowering original content. Green Queen began as a blog and is now currently Asia’s largest plant-based media platform. Sonalie is also the founder and CEO of Ekowarehouse, a global sourcing platform for certified organic products, with a mission to make safe, quality food accessible and affordable for the whole planet. With over a decade of experience in publishing, digital marketing, organic trade and health, and sustainability, Sonalie is an eco-wellness industry veteran with a keen eye for market trends. She’s also a sought-after international speaker and moderator, sharing her expertise on stages across Asia and beyond, including TEDx and Harvard Business School. In this interview Sonalie discusses: • How she grew the audience for her blog and turned it into an award-winning impact media platform • How she monetised Green Queen to make it sustainable • How Green Queen and Ekowarehouse have been funded to date • Why she’s not a fan of the gig economy and chose to employ her staff and provide benefits to them • Why she’s taken the approach of publishing mostly original, editorial content rather than advertorial or sponsored posts • What she looks for in a pitch that makes her say ‘yes’ to running a story • And much more Visit the Green Queen website Check out Ekowarehouse RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Jul 2020

49 min 5 sec

In this episode I interview Loui Blake, an award-winning vegan marketer and serial entrepreneur in London, UK. Loui is the founder of the UK’s largest plant-based restaurant Erpingham House as well as the Vegan Dough Co, and brand partner for fast-casual plant-based eatery chain by CHLOE. Passionate about plant-based food and sustainable business, Loui is a recognised keynote speaker, having spoken at the London School of Economics, University College London and Goldsmiths University, as well as corporate engagements for Wagamama, Aviva, Innocent Drinks and the Global Restaurant Investment Forum. In 2019 he won the European Future Marketing Leader of the Year at the Restaurant Marketer & Innovator Awards, topping the 30 under 30 list. In this episode Loui talks about: • How he’s handling having to temporarily close the newest branch of his vegan restaurant after having opened for just three days before the UK went into lockdown due to the COVID-19 crisis • Why he’s planning to open several vegan pizzerias in the midst of a global pandemic • Why creating a community around his brand has enabled his restaurant business to survive in the current crisis • How vegan entrepreneurs need to market in the midst of COVID-19 and beyond • How influencer marketing has changed over the years and what’s working right now • And much more Find out more about Loui Blake at his website Visit the Erpingham House plant-based restaurant website Check out the by CHLOE website Brands mentioned in vegan business news highlights: Yates Beet Bar Plant Powered Women’s Network RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

May 2020

51 min 22 sec

In this episode I interview Grace Regan, founder of SpiceBox, a local curry house in London, UK, which is also vegan. Grace is a serial entrepreneur who cut her teeth in the tech world, with her first start-up Clippet News. In 2015, she won a place on a top Silicon Valley accelerator and moved to California, where she became vegan. Disillusioned by the tech world, Grace moved back to London and started SpiceBox from her home kitchen. She quickly fell into the world of street food, trading at markets and festivals across the UK and was named a Young British Foodie Street Food Finalist. With a mission to bring a fresh, modern spin on the Great British curry house, Grace opened the first SpiceBox curry house in Walthamstow in North East London in January 2019. Recently she completed a round of investment to scale the concept in commuter towns around London. SpiceBox raised over £850,000 which included a Seedrs equity crowdfunding campaign. The company – which also implements a number of sustainability initiatives including being powered 100% by renewable energy – reached profit within six weeks of opening. In this interview Grace discusses: • Why she left Silicon Valley, despite gaining success with her tech startup to move into plant-based hospitality in the UK • Why she chose Walthamstow, which is not known as a vegan-friendly area, to open her first curry house • How she raised £850,000 investment, despite getting a lot of ‘no’s’ and having no experience in the restaurant business • Why she doesn’t promote the business as being vegan • And much more Visit the SpiceBox website Brands mentioned in vegan business news highlights: The Collaborative Plant Based Business Summit Blog post: How to find an investor for your vegan business RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Apr 2020

39 min 1 sec

In this episode I interview Sam Dennigan, the founder and CEO of Strong Roots, an Irish plant-based frozen food brand. Founded in 2015, Strong Roots has seen rapid growth in the UK, including being the first frozen food brand (apart from ice cream) to be stocked in Harrods (which is considered to be the UK’s most prestigious and upmarket store where the royals shop). The frozen food brand has also recently launched into the US market in Wegmans, Target and Whole Foods, and secured more than $18 million in funding from investors Goode Partners who’ve also backed cult clothing brand Supreme and high-street favorite All Saints. Sam has decades of experience in the food business, having grown up working for his family's fruit and vegetable distribution company, yet he failed at launching two other brands before founding Strong Roots. Sam is committed to building a sustainable brand and has implemented several environmentally-efficient practices into the business, including being on course for all packaging to be 100% recyclable this year (that’s 2020 if you’re listening in the future). In this interview, which was recorded before the current COVID-19 coronavirus crisis, Sam discusses: • The major mistakes he made and what he learned from his previous brand launch failures • How the Strong Roots products got into Harrods (without Sam even realizing it had happened!) • How he raised $18 million in investment to grow the brand • How he knew the company was ready to take on the US market • They key strategy that’s led to the brand being successful in competing against the big players in the frozen food category • And much more Visit the Strong Roots website Brands mentioned in vegan business news highlights Plant Powered Women’s Network Abillionveg (Referral code: KATRINAFOX) RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Apr 2020

54 min 3 sec

This is a special episode of the show, with some tips to help you and your vegan business survive the current COVID-19 coronavirus crisis. I’m joined by three experts: Bob Ratnarajah, a strategic finance practitioner in Australia; Karen Knowler, a business and mindset coach in the UK; and Stephanie Redcross, a business coach and marketing consultant with Vegan Mainstream in the US.           Bob provides you with some practical strategies to preserve cash and adapt your business. Karen gives you some great tips on how to manage yourself, including dealing with anxiety and fear. And Stephanie and I talk about why you need to continue marketing and promoting your business, and how to do it ethically and with integrity. We recorded this episode on 20 March, 2020 and obviously things can and will change, but the advice is relevant and of course it’s important that you keep up to date with announcements from the health authorities and governments so you can best protect your vegan business. Read Bob Ratnarajah’s blog post How to preserve your plant-based business and adapt to the COVID-19 storm Read Karen Knowler’s blog post The importance of focus Read Karen Knowler’s blog post Your own inner guidance Check out Stephanie Redcross’s services and courses at Vegan Mainstream RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Mar 2020

56 min 50 sec

In this episode, I interview Michelle Courtright, the owner of Fig + Farro, a mission-based restaurant in Minnesota that educates guests on the environmental benefits of plant-based food. Michelle was part of a business delegation to the United Nations Conference on Climate Change in Poland in 2018 and a consultant on the UN’s COP25 menu in Madrid in 2019. She’s been trained by Al Gore as part of the Climate Reality Leadership Corp and worked with the Mayor of Minneapolis to issue a Proclamation for citizens to each less meat, to align as a city with the Paris Climate Agreement. As part its sustainability initiatives, the restaurant plants a tree for every guest through Trees.org and has planted over 60,000 trees to date. Fig + Farro has also attracted the attention of celebrities, including being part of a vegan food tour with pop sensation Billie Eilish and UberEats. In this episode, Michelle discusses: • How she got endorsements from celebrities including Billie Eilish, Pink and the Smashing Pumpkins • How she got involved with the United Nations and the impact this has had on her business • Why she runs free events including a salon and book club at the restaurant • A new licensing collective she’s launched for the brand and why she chose this instead of franchising • And much more Visit the Fig + Farro website Find out more about how to join the Fig Collective RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Services: Work with me Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Mar 2020

50 min 39 sec

In this episode I’m sharing a talk I gave last year at the World Vegan Day festival in Melbourne, Australia, called ‘Will vegan capitalism save the world?’ It’s a bit of a controversial topic, but one worth exploring as multi-national corporations not known for their ethics in regards to animals, people or planet are jumping on the plant-based trend, bringing out their own animal-free versions of popular products, investing in vegan businesses or buying vegan companies. One of the issues that keeps coming up in discussion is the impact this will have on independent, ethical, vegan businesses. For example, renowned vegan bakery store Ms Cupcake in the UK has just announced it will be closing the doors to its Brixton location in London, saying that after 10 years it had achieved its goal of making vegan products mainstream and customers could now buy vegan treats at the supermarket nearby. In this 20-minute talk, I look at: • The pros and cons of large corporations getting in on the vegan and plant-based trend • What it means for independent, ethical, vegan businesses and what they need to do to stay ahead of the game • What we need to ultimately happen and how that’s starting • And more Brands mentioned in vegan business news highlights: Global Alternative Food Awards New Day New Chef JaneUnchained RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Feb 2020

28 min 25 sec

In this episode I interview Emma Osborne, founder of Citizen Kind, a vegan recruitment firm in the UK. After more than 12 years working for a recruitment firm in Asia, Emma decided to use her international knowledge and corporate experience to work with businesses looking to bring some good into the world. In 2018 she created Citizen Kind, a recruitment company that focuses on working with sustainable, ethical and vegan companies to connect them with the employees they need to help them grow into the companies of the future. A passionate vegan, her work is powered by a longing to see the world adopt a plant-based diet, a low waste, cruelty-free mentality, and live in harmony with nature. In this interview Emma discusses: • The key mistakes vegan business owners make with recruiting staff and what they should do instead • The costs involved in recruiting staff – including some hidden costs that employers may not consider • The benefits of using a recruitment agency • How the recruitment process works and what’s required from the business to ensure the best results are achieved • Tips for those looking to work for a vegan or plant-based company • Interview tips for both employers and job candidates • And much more Visit the Citizen Kind website Brands mentioned in vegan business news highlights: The Vegan Kind Veganuary RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Feb 2020

52 min 15 sec

In this episode I interview Melissa Murphy-Webster from AVS Organic Foods vegan cheese company in Melbourne, Australia. The company – which was originally called A Vegan Smiles – was the first to produce non-dairy cheese in block form in Australia which Melissa distributed via markets and retail stores. Melissa has a strong business background, including holding an MBA which she completed in 2017. Prior to starting her own business in 2013 she worked for 17 years with The Chemist Warehouse Group and its subsidiaries in several roles, finishing up as Head of Security and Fraud Operations Manager. She’s recently built and opened a production facility in Epping in the state of Victoria to expand AVS Organic Foods while simultaneously partnering with vegan meat company UnrealCo to start a new business called Ethical Manufacturing which will contract-manufacture vegan products for existing and new plant-based businesses. In this episode Melissa discusses: • How she went from selling artisanal vegan cheeses at markets to being sold almost immediately nationwide in stores • A little-known strategy to get your products on shelves that doesn’t involve you cold calling retailers • Why she decided to shift from working directly with retailers to working with a distributor • The problems and resistance from local councils that forced her to move premises four times • Why she decided to open her own production facility • The benefits of contract-manufacturing other vegan business’s products • And much more Visit the AVS Organic Foods website Brands mentioned in vegan business news highlights: GUNAS Plant Based World Conference & Expo Plant Based World Europe RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Jan 2020

51 min 12 sec

In this episode I interview Rimi Dabhia, founder of vegan snack company LoveRaw in Cheshire, in the north of England. Rimi left behind her career in investment banking and founded LoveRaw, which makes vegan, organic, natural chocolate snacks, in 2013 from her in-law’s home kitchen in Manchester with a budget of just £600. In February 2018 she appeared on Dragon’s Den (the UK equivalent of Shark Tank). Despite receiving an offer of investment from renowned dragon Deborah Meaden, Rimi turned the deal down and launched a new category of Vegan Buttercup chocolate snacks. Since walking away from the Dragon’s Deal offer, LoveRaw’s average monthly sales have grown by over 200% with a year-on-year growth rate of 98%. Products are sold in major supermarkets and coffee shops across the UK, and are exported to more than 20 countries. Rimi has achieved all this with two young children aged four and nine months. In this interview Rimi discusses: • How she scaled up the business from a home kitchen • How and when she got into large retailers such as WholeFoods, Sainsbury’s and Waitrose • Why she went on Dragon’s Den and behind-the-scenes details of what the experience was like • Why she turned down a deal from her favorite dragon Deborah Meaden • The impact Brexit is already having on her business • The challenges of juggling being a mom and running a business, and how she’s managed to come up with a solution in the face of no work-life balance • And much more Visit the LoveRaw website Brands mentioned in vegan business news highlights AF&Co V2Food RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Dec 2019

53 min 59 sec

In this episode I interview Alicia Robb, a vegan investor in Colorado in the US. With a strong background in economics, Alicia created Next Wave Impact to increase diversity, inclusion, and impact in early-stage investing. The company’s global fund has 99 female investors, 25 of them women of color, which is led by an experienced investment committee of 10 women. As well as investing in vegan-led companies, Alicia also recently founded Vegan Investors, an angel investor group focused on helping vegan companies scale to have massive impact. In this interview Alicia talks about: • Why there so few female angel investors – and what she’s doing to change this • Why supporting vegan companies that are led by women, people of color, and other diverse backgrounds is important and how she’s making this happen • What she looks for in a business before deciding whether to invest • How a vegan business owner can stand out when pitching her • The types of vegan businesses she invests in and why • The key mistakes entrepreneurs make, particularly when it comes to finances/capital raising, and what you should do instead • Details of the virtual online pitch meetings she runs • And much more You can also watch a video of this interview here: Visit the Next Wave Impact website Visit the Vegan Investors website Read my article about Vegan Investors’ virtual online pitch events Brands mentioned in Vegan Business News highlights: KD New York Cynthia King Vegan Ballet Slippers Gaynor Minden Oatly Article: Should you use 'vegan' in your marketing and branding or is 'plant-based' better? RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Nov 2019

40 min 23 sec

In this episode I interview Jeffrey Harris, co-founder of Plant Power Fast Food, a vegan fast food chain in San Diego, California. Jeffrey has spent the past 30 years working in the professional audio industry, mostly as a regional and national sales account manager for top brands. In 2004 he began to contemplate the idea of building a nationwide chain of 100% plant-based fast-food restaurants. After years of searching for partners who had the operational expertise he lacked, Jeffrey eventually found Mitch Wallis and Zach Vouga who had years of experience operating vegan restaurants and also shared Jeffrey’s vision for an entirely new, vegan version of traditional fast-food. The trio opened their first Plant Power Fast Food restaurant in San Diego in January 2016 and currently have five restaurants in operation in southern California, with more in the planning stages for what they hope will be a nationwide chain of restaurants capable of disrupting the traditional fast-food restaurant industry with healthier, sustainable and cruelty-free meals. In this interview, Jeffrey discusses: • The benefits of finding a team to work with to launch the business • Key mistakes the company made in the beginning with physical locations and how they created solutions • The move by big fast food chains to jump on the vegan bandwagon by adding plant-based options and how this may impact vegan fast food businesses • Why the company pivoted from owning its own restaurants to a franchise model • How he decides where to open the next restaurant and why this is important • How the path of the vegan entrepreneur is a spiritual journey for him • And much more Visit the Plant Power Fast Food website Brands mentioned in vegan business news highlights: Miyoko’s Tofurky RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Nov 2019

57 min 2 sec

In this episode I interview Shawna Barker, a plant-based nutritionist in Vancouver, Canada. Shawna is also the owner, manager and in-store nutritionist at Plant Life Nutrition, Vancouver's only fully vegan health food store. She began her journey towards health and nutrition over 25 years ago when she decided to change her diet at a very young age and was determined to learn everything she could about nutrition, food science, natural health, and how to thrive on a plant-based diet. Shawna graduated with honors from the University of British Columbia with a Bachelor of Science degree in Food, Nutrition and Health, as well as the Canadian School of Natural Nutrition with a Diploma in Holistic Nutrition. Between 2010 and 2013 she ran an organic farm and food truck, but then switched to focusing on her nutrition business, Synergy Nutrition, full time. Drawing from her background in both science and holistic health she supports her clients with a comprehensive program including individualized diet, supplements, and lifestyle recommendations. In this interview, Shawna discusses: • The challenges in making the switch to full-time nutritionist and why niching in plant-based nutrition was instrumental to her success • How she successfully transitioned the health store she owns and manages into an all-vegan one, including changing the name, and despite initially losing some customers • How she juggles running her nutrition business and managing the store • Why location has been crucial for the business’s success • Why she uses both ‘plant-based’ and ‘vegan’ in her marketing and branding materials • The number one marketing tool she uses that brings the best results (it’s not social media) and how she measures the success • And much more. Visit the Synergy Nutrition website Check out the Plant Life Nutrition health food store Brands mentioned in vegan business news highlights Snacklins Geltor RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Oct 2019

47 min 32 sec

In this episode I interview Callee Ackland, founder of Bestowed Essentials, a wholesale distributor, online marketplace, and zero waste retail store selling ethical, vegan and eco-friendly home goods in Rapid City, South Dakota. Callee founded the company three years ago at the age of 23 while still on active duty in the US Navy. A zero waste activist, Callee also hosts the popular Hippie Haven Podcast, a free weekly resource on sustainable living. She also travels the US in a self-converted campervan, hosting zero waste workshops, trash cleanups, and speaking at events such as the World Holistic Expo and Des Moines VeganFest. Callee is currently working on her first book ‘Starting A Zero Waste Business: Everything I Wish I’d Known’. In this episode Callee discusses: • How and why she transitioned from working as a translator in the military to starting a zero waste business • The pros and cons of running a business from a campervan • Why she chose South Dakota, which is not renowned for being vegan-friendly, to open her first retail store • How she keeps the manufacturing process for her products sustainable • What ‘zero waste’ really means and tips on how you can start to run your vegan business on these principles • And much more Visit the Bestowed Essentials website Check out the Hippie Haven podcast Find out more about Callee’s zero waste workshops and consulting Brands mentioned in vegan business news highlights Omnipork V2Food RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Oct 2019

53 min 10 sec

In this episode, I interview Claire Smith, co-founder of humane investment platform Beyond Investing, in Switzerland. Claire is a vegan and environmentalist with 34 years’ experience in finance and investment at top-tier banks and investment houses, including UBS and Albourne Partners. She’s carried out bespoke hedge fund research, as well as working as a derivatives broker, marketer and structurer, and credit analyst. Beyond Investing creates investment programs designed for animal advocates and climate-conscious investors in both public listed equity markets and venture capital. The company created the US Vegan Climate Index, a stock index which screens out all animal exploitation and fossil fuel use from a US market benchmark, and is the sponsor of the US Vegan Climate Exchange Traded Fund (ETF), which launched on the New York Stock Exchange recently. Claire is also an investor in vegan and plant-based businesses and the co-founder of the Beyond Animal integrated digital platform, which aims to accelerate the growth of the global vegan economy. In this episode Claire talks about: • How and why she and her team at Beyond Investing created the US Vegan Climate Index and ETF • How well ethical investments do, overall, compared to non-ethical ones, in terms of people getting a good return on their investment • The three criteria she looks for when considering whether to invest in a vegan brand • How the Beyond Animal platform will help to drive the vegan economy • How the finance industry perceives veganism and how this has changed over the years • And much more You can also watch a video of this interview here: Visit the Beyond Investing website Learn about the US Vegan Climate ETF Find out more about the Beyond Animal platform Brands mentioned in vegan business news highlights The Vshops Myro RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Sep 2019

58 min 41 sec

In this episode I interview Dave Graham, co-founder of Vegan Web Design in Queensland, Australia. Originally from Yorkshire in the UK, Dave spent his early career in software development working for large corporates including Walt Disney and BHP. Since going vegan six years ago he’s now committed to and passionate about using digital marketing to help those helping animals and the environment. Vegan Web Design – which is run by Dave and his wife Sian – works with small animal sanctuaries through to large international ethical non-profit organizations to help raise awareness and increase donations for their cause. The company also works with ethical businesses worldwide to promote and sell their products and services online, offering web design and development and digital marketing solutions. In this interview Dave discusses: • The key mistakes vegan business owners make with the design of their websites – and what to do instead • The key mistakes vegan business owners make at the back end of their websites – and what to do instead • The pros and cons of using themes to design your website • How to keep your website loading fast – and why this is important • The essential plugins all Wordpress websites need and how to choose the best plugins • What security measures you need on your site and why • What kinds of regular maintenance should ideally be done on a website each month and why? • And much more Visit the Vegan Web Design website RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Aug 2019

1 hr 15 min

In this episode, I interview Christophe Caron, who, with his mother and father, own French vegan restaurant Delice & Sarrasin in New York. Christophe Caron (right) with mother & chef Yvette and father Patrick. Christophe moved from France to New York 10 years ago and spent the first few years as a fashion model, represented by top agencies Wilhemina Models and Ford Models. After becoming vegan he began craving animal-free versions of traditional French food. So he encouraged his mother Yvette – a renowned chef in France – and his father Patrick to join him in New York to open a French vegan eatery. Since opening six years ago on Christopher Street in the heart of the West Village, the small boutique restaurant – which serves vegan versions of beef bourguignon, steak tartare and many other delicious French dishes – has become a popular destination with locals and tourists alike. In this interview, Christophe discusses: • The leap of faith his parents, both about to enter their 60s, took by moving to a new country and starting a venture that hadn’t been done before • Why location is everything and how the restaurant landed this particular property which had been closed for 25 years • The challenges of replicating the complex flavors of traditional French dishes without animal ingredients and how they resolved them • The pros and cons of working together in a family business and the key thing that makes it work so successfully for them • How the business attracts and retains loyal, long-term employees – and the one requirement all staff need in order to keep their jobs • How long it took for the restaurant to turn a profit and how it’s been funded to date • And much more Visit the Delice & Sarrasin website Brands mentioned in vegan business news highlights New Look Vegan Society The Kind Bride (Luxe and Kind Bridal Boutique Fair) RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Aug 2019

53 min 55 sec

In this episode I interview John Oberg, a vegan social media marketing expert and influencer in Washington, DC. John is dedicated to making the world a kinder place for animals by utilizing the power of social media. He’s the former Director of New Media for the international animal protection organization, The Humane League. And prior to that, he served as Director of Communications for Vegan Outreach. In both these roles, John oversaw social media for the organizations which led to a tenfold increase in following for both of them, as well as over 1 billion impressions of content posted to these pages. John recently launched his own independent project for animals through Patreon and has provided social media consulting services to non-profit organizations including Veganuary and Million Dollar Vegan. And he now offers these services to vegan businesses and brands. In this episode, John discusses: • What vegan brands and businesses can do right now to organically increase followers and engagement – without spending a fortune on paid ads • Why scheduling tools are important and his recommendation for which one to use • When and how often you need to post on social media • How to use hashtags – the right way • How to work with influencers to ensure you get the best results for your vegan brand • Why you need to use ‘live’ video and what types of content to share live versus pre-recorded • What type of content works best on your Instagram and Facebook feeds, and what works best for ‘stories’ on these platforms • And much more Visit John Oberg’s website Check out John’s Patreon page Read John's blogs about social media on Plant Based News Brands mentioned in vegan business news highlights Sheeps Tennis Vegan Fine Foods RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn

Jul 2019

1 hr 11 min