Posts tagged with "plant based"

Easter illustration by Heather Skovlund for 360 Magazine

Plant-Based Easter Basket

Spring is a few weeks away, and holidays are coming up too. Many want to put some spring-like decorations on the table or use them as a centerpiece. But some don’t know where to begin. Lively Root wants to guide you through the process so you can use what you have on the shelves while also using your indoor plants!

What type of container?
Let’s build a table arrangement together. Start with digging through your old Easter baskets, containers of any shape, size, or color (painting is optional later). Set them all out.

Gather the Extras
Then pull together any accessories you might want to use in your display. You can use Easter motifs like eggs, crosses, bunnies, carrots, cabbages, etc. We will use birds, eggs, and nests for our presentation so the arrangement could be in use for longer than just one holiday. You may even venture out on a walk and pick up bits of nature to use too. Mosses, twigs, dried cones, or leaves can also be a part of the collection.

Grouping Plants and What to Consider
Next, gather your houseplants in the 4-6″ grower pot containers that you have. Different heights would be excellent, as well as those that have pretty colored leaves or blooms. For this presentation, the kalanchoes and Neanthe Bella Palm, Snake plant, English ivy gold child, spider plant, and pink polka dot plant are compatible because they all like to dry out between waterings. As you assemble plants in groupings, you’ll want to consider their light needs as well as watering and humidity needs. You may want to use this assembly temporarily or for several weeks. It will be easier to maintain if all the plants take basically the same type of care.

Recycle and Repurpose
If this will be semi-permanent, you’ll want to make sure that your container drains well. If your planter doesn’t have a drainage hole, get out your handy-dandy drill and drill a few holes in the bottom.

You may want to recycle an old Easter basket or gift container you got a gift in prior. You may find something but not like the color anymore! That’s when a paintbrush and chalk paint comes in handy. It’s easy to use and easy to clean up.

If you don’t have a collection of has-beens, drop by the local resale store and rummage through their cast-aways. You’re sure to find the perfect container.

Create Groupings
Once you have your containers, clean them up, paint them and let them dry. Next, assemble your plants and accessories. Do small groupings to see what you like best. Place the plants (in the grower pot) in your chosen container just to see how the arrangement looks before assembling. Take a picture with your phone to remember the setup. Then remove all the items. We use a screen to place over the container’s bottom to help hold the soil, so it doesn’t drip through and clog the drainage holes.

Next, select the correct potting soil for the plants you assemble. At this point, you can either keep the plants in the grower pot and set them in the container and cover them with craft moss or pot them straight into the decorative container. It’s up to you. If it is a temporary selection, then the grower pot assembly may be the easiest way to go. We use a cactus and succulent mix with a little well-draining potting mix together for these plants.

Plant and Assemble

You will want to build the soil up a bit before placing the plants. Remember to leave the soil line below the top of the container about 1/2-1 inch so there won’t be water spillover. If using it temporarily, you can keep the plant in the grower pot and place them on the soil. If you’re using it as a more permanent collection, remove the grower pot and place the plant where you want it in the assembly. As you go, fill in around each plant, tucking soil in between each one so the roots are covered and secure.

Do the rest the same way. If needed, make a funnel out of a plastic container or poster board and feed the soil through it to get to the tight spots where your hands don’t fit. Tamp down the soil with your fingers or a spoon. Be careful not to bury the top of the stems in soil but just up to your plant’s soil line. You can add a top dressing of time-release fertilizer or use a balanced liquid fertilizer when watering. Once it all is assembled, use a clean paintbrush to brush any excess soil on the leaves. Then check the soil moisture around each plant and water as needed. Next, top dress with craft moss or colored rocks.

Then slide in your accessories to make it festive!

Mix Nature In
Another fun way to decorate around the house is to use the nature items you might have picked up outside. Bark, twigs, and moss can be a part of the next project. Inspect the items for ants, bugs, or the like before assembly and remove them.

Keep your plant inside its grower pot. Use a hot glue gun to glue the pieces around the grower pot and assemble them in an organic arrangement.

Finish it off with some twine or raffia. Set these on a side table or in a collection together. Or you can use them at each place setting as a take-home gift for your guests.

Now, once you’ve got your decorations finished, snap a photo and share it with us on Instagram or Facebook! We’d love to see your plant creations! Tag us with #LivelyRoot and share the love!

Extra bonus:
Use your children’s leftover Easter baskets to repurpose into a summer arrangement by following the same instructions as above. We didn’t plant them in the soil this time but left them in the grower pots and tucked moss around the containers. When it’s time to water, just disassemble, water, let drain, and then place back into the basket. We included a clear plastic saucer to protect the basket in case of leftover dripping

About Lively Root

At Lively Root, the green spaces created have been instrumental in development as horticulturists, for an ideal green space. Lively Root’s plants are home-grown and full-scale fulfillment centers. They only sell eco-friendly products that are packaged and delivered right to your doorstep. Founding members have over a century of horticultural experience as growers, retailers, and landscapers, ranging from small plants to indoor plants, outdoor plants, large trees, and flowering shrubs. They have planted & maintained trees on residential and commercial properties. Plants improve health by purifying the air, soothing stress, making people feel happier, and offering style and ambiance. 

health, Vaughn Lowery, 360 MAGAZINE

Plant-Based Diet Benefits

Plant-based eating provides a number of health benefits (and it’s good for the environment too). It’s important to ensure that with a plant-based diet, you can get the recommended amounts of all nutrients. Taking the time to plan will also make plant-based eating achievable.

James Collier, head of nutrition at Huel, the world’s best-selling complete nutrition brand, has put together some easy tips to make sure that anyone on a plant-based diet gets the protein and vitamins they need:

Eat a variety of foods, especially different colored foods as these contain different levels of nutrients. For example, the phytonutrient lycopene, which is an antioxidant that protects against cell damage and gives tomatoes its red color. Other carotenoids also act as antioxidants and give fruit and vegetables their orange and yellow colors; for example, carrots.

Vitamin B12 plays a vital role in helping the body produce red blood cells and is perceived as tricky to get enough of with a plant-based diet. The good news is it need not be. As a start, try incorporating plant-based milks that are that are fortified with B12, as well as calcium and vitamin D. Cereals, meat alternatives, and some soy products are often fortified with B12 too. Taking a B12 supplement also rids any concerns.

Ensure adequate omega-3 consumption. If oily fish is not part of your eating plan, then foods such as walnuts, soy products, and flaxseed are ways to obtain a good intake of omega-3s. Flaxseed is one of Huel’s six main ingredients and is rich in the omega-3 essential fatty acid ALA. Omega-3 fats are generally low in a Western diet and adequate omega-3 consumption is crucial to support cardiovascular health.

Keep your intake of iron up. Iron is not just found in meat food sources. Dark leafy greens, nuts and dried fruits are great sources of iron. Iron is crucial for oxygen transport, cognitive function, and the immune system. Iron from plant sources can be harder to absorb, but again, there’s no need to worry: iron absorption can also be increased by the presence of vitamin C which is found in lots of fruits and vegetables such as oranges and peppers. It’s where the idea of having orange juice with breakfast comes from – to increase the absorption of iron that is in breakfast cereals.

There are many protein-rich foods available to a plant-based diet, for example beans, lentils, soy products, hummus, nuts, and seeds. There are misconceptions about plant-based proteins in that people claim that they are inferior to meat, eggs and dairy proteins, which isn’t the case. Although the amino acid profile of a single plant-based protein source may be inferior to an animal protein, this is easy to get around simply by combining more than one source of plant protein in a meal. For example, beans and rice both contain good amounts of protein.

More information on Huel can be found at Huel.com

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KOLLINS EZEKH

By Vaughn Lowery

Born in Russia and raised in Thailand, Kollins Ezekh has been a leader within the realm of fitness for 15+ years. He’s made brief appearances in Men’s Journal, Shape Magazine, Oxygen Magazine as well as Target. In addition, he has been interviewed on multiple networks: KTLA 5, Fox 11, ABC, Good Day LA and CBS.

Loads of celebrities have gravitated to this vegan trainer for a myriad of reasons. Handsome and ripped. He’s defied all of the myths with his plant-based chiselled physique. No wonder he has been tapped by Floyd Mayweather to help establish one of the fastest growing gym franchises in America. With him at the head, they’ve grown from one location to over a 100+ in just under a year.

As a personal life coach, Kollins is extremely competent and well-versed within his discipline. Charismatic yet informative, he constantly produces fitness content which people can indulge in while on the go. This Aries has fabricated results-driven regimens which make an impact on a person’s overall mental/health.

The future is exceedingly bright for this well-positioned member of an elite community of fitness gurus. While some of his counterparts tote around NASM certificates, he pushes an unprecedented work ethic which is unequaled by many.

360 Magazine, Ethan Solu

CLUB 360

Club 360 is a hands-on training pop-up event. A fitness × lifestyle activation, promoting wellness and fun to an elite community of exercise enthusiasts. It’s a full sensory experience, combining music, style, taste, scent and flavor.

Helmed by emergjng Los Angeles DJ and notable Equinox WEHO Group Class Intructor Kupah James. With top notch accredited personal trainers in tow (Kollins – Mayweather Gym Miracle Mile, Anthony Sovinsky – Equinox West Hollywood, Frances Flores, Equinox West Hollywood), attendees will be able to indulge in a four hour aerobic social engagement with light bites, LIVE DJ, pyrotechnics as well as healthy handcrafted cocktails. Vendors within the realm of wellness will be sprinkled throughout venue to provide samples and gift bags.

This will become LA’s most talked about ‘Sunday Funday’ immersive atmosphere focused on the following:

Burning

Cardio

Core Training

High-intensity Interval Training (HIIT)

Metabolic Conditioning

Mind-body

Muscle Confusion

Plyometrics

Location: TBD

Date: TBD (preferably on a Sunday)

Time: noon-4pm

Workshop Schedule

Yoga: noon

HIIT Training: 1pm

Abs: 2:30-3pm

Boxing: 3-4pm

Every hour, we will accost members with phyiscal challenges, competing with each other for prizes.

For instance, “How many pushups can you do?” And, “How many punches can you throw in a minute?”

Membership: $59 (includes access to all workshops and 1 drink coupon).

VIP Membership: $79 (includes 2 drink coupons, lite bites and a small gift bag and/or appreciation token to honor at a later date).

*There’s possible opportunities for celebrity sightings and a percentage of proceeds to go towards a non-profit organization.

**Group discounts for parties btw 4-8 people.

***Additional vendors can include: athleisure brands, CBD, wine tasting, spirits tastings, organic shots, vitamins, supplements and skincare.

Nick DiGiovanni, MasterChef, 360 MAGAZINE

Nick DiGiovanni

Nick DiGiovanni is a 23-year-old recent grad of Harvard, who was the youngest contestant to ever compete in the finale of MasterChef. He started cooking when he was only eight years old, and started working in restaurants in high school, including an internship at Benu, a Michelin three-star restaurant in San Francisco. He ultimately decided to forego culinary school for Harvard, before deciding to leave for a semester to compete on MasterChef and ultimately make it to the finale.

During his time at Harvard, Nick created the first-ever food concentration called Food & Climate, to figure out ways to address the environmental crisis through food. That then led to the start of a new business venture called Voodles that would help revolutionize the way kids eat vegetables. The veggie based pasta is organic certified, kosher, gluten free, vegan & non-GMO and will be available online by 2020. 

Lokal Eatery & Bar, Vaughn Lowery, Jersey City, New Jersey, 360 MAGAZINE, Abraham John ARCHITECTS, Mona Panjwani, Walter Donadio

Lokal Eatery & Bar

By Vaughn Lowery

Jersey City officially opened up one of the swankiest restaurants on their waterfront with magnificent views of Manhattan. Mona Panjwani is the proprietor and visionary of this establishment. After 12 days of having their doors opened, they have built a team of individuals who are personable, approachable and possess a strong sense of ownership. Literally a recipe for prosperity.

With sufficient space, Lokal Eatery & Bar can comfortably sit up to 200 customers and is the perfect destination for a rehearsal dinner, trunk show, celebratory engagement and/or corporate gathering. Towards the rear, there’s a semi-private area with its own seating, lounge and sound system to drown out the clutter of what’s taken place in the main arena. “Lokal” murals, perfect for social engagement, are sprinkled throughout the spot which were constructed by a local commissioned artist. Adding an element of youth and elegance similar to its milieu. Overall the architecture and intent of this eclectic eatery have an industrial yet modern feel. Iron gates frame the bar and above the 30-foot island hangs a custom lighting installation.

Nestled in the heart of a rising luxury neighborhood within JC, this venue is destined to become one of the area’s most popular draws. Executive Chef, Walter Donadio, has managed to fabricate a tantalizing menu of appetizers, small plates and entrees which are certain to keep you coming back. Some of his best infused tapas and items include succulent scallops, rock shrimp, sauteed mushroom bowls as well as a vegan surf and turf packed with savory lentils. Most of their components are locally sourced and fresh from the Garden State – right down to the blueberries featured in some of their signature drinks.

Often times, you inflict a new place and the waitstaff is uncertain on what to recommend. That’s not the case for Lokal. Many of their squad members were well-informed on what they offer and even had ample recommendations for their handcrafted cocktails. Our favorites were their Elliott Stubb (reminiscent of an old fashioned) and Jerry Thomas – cucumber water iced cubes make this drink refreshing.

The future is bright for Lokal Eatery & Bar. And, with a strong location, menu and bar, it’s set to be one of the most prestigious brunch/dinner spots for global foodies, making it a firm contender for three Michelin stars and a James Beard Award. Subsequently, it’s extremely apparent that Mona and her crew are meticulous and pay close attention to details.

ANNOUNCEMENTS:

*Brunch is Saturday & Sunday from 11am-3pm. A perfect place to relax and kick back with friends as well as family before the week starts. If you eat meat, be sure to try the lamb burger. The Bloody Mary and Margarita are sure to get almost any party started.

**Happy Hour is daily from 5-7pm.

ABOUT TEAM LOKAL:

CHEF: Walter Donadio will serve as Lokal’s Executive Chef.

Donadio is a Michelin star kitchen trained chef with over 17 years of versatile culinary professional experience managing the provisions of fine dining for hotels, restaurants and country clubs. His experience spans the globe from various chef positions at Richy’s DMCC and Café Habana in Dubai to The Smith, Nobu Fifty Seven, Le Circ and Brasserie in New York, along with supervising kitchens at Hilton and Marriott in New Jersey. Passionate about food since growing up in his grandmother’s own restaurant, he loves combinations of flavors from different cuisines and is always searching for the perfect balance. He is a graduate from the French Culinary Institute (now International Culinary Center).

OWNER: Mona Panjwani

Panjwani opens Lokal as an events industry vet in the Northern New Jersey region. She launched an events production company in 2014 and came across the idea to create Lokal more recently while seeking a venue for her own company. The gorgeous waterfront eatery in Jersey City – which will primarily serve as a full service restaurant and bar is also complete with event and private dining spaces – combines all of Panjwani’s skills, passion, experience and goals into one. Panjwani is a member of the Hudson County Chamber of Commerce, Hudson County Women Rising and LadyDrinks South Asian Women Entrepreneurs Networking Professionals. She has been a Jersey City resident for a decade.

ARCHITECT: Abraham John ARCHITECTS

A multidisciplinary architecture, interior design, landscaping and urban planning firm founded in 1967. Abraham John & Alan Abraham are the Joint Principal Architects of Abraham John Architects. Abraham John Architects’ design approach is to re-connect architecture with nature, make optimum use of space, natural materials, lighting & landscape to reinvent and transform living environments and urban spaces. The firm works at multiple scales and with various organizations right from private clients to corporates & NGOs allowing itself to experiment and diversify its work.

LOCATION: Crystal Point Condos

2 2nd St, Jersey City, New Jersey, 07302

PHONE: +1 201-222-6800

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic’s On Beverly

By Krishan Narsinghani

(photos: Vaughn Lowery × copy edit: Paige Gilmar)

360 Magazine had the opportunity to try L.A.’s hottest vegan restaurant, Nic’s on Beverly. Nic’s is a fairly new eatery pioneered by Stephan Bombet and Nic Adler, the man who first opened Monty’s Good Burger and featured his arsenal at Coachella Music and Arts festival in Palm Springs.

Upon entering the establishment, a modern indoor dining area accented with a bar in blues and a patio can be found. The Hollywood heat is cooled by a gaping tree, sprinkled with lights, that shades most of the courtyard. With the smiles of the staff urging its patrons on, picking a seat has never felt more welcoming.

Start your afternoon right with handcrafted cocktails, a signature frozé or a Bloody Mary (for you spice lovers). Vegan waffles, tofu eggs benedict, and falafel burgers are just the start of Nic’s madness. The falafel burger particularly has meat-eaters covered and gets health nuts just a little more nutty. What means the most is the craftsmanship of each dish whether it be the four-step process fries or an in-house jelly. Farm-to-fork is deemed an understatement and perhaps the most overlooked dish would be the summertime peach salad which leaves your pallet refreshed with aromatic tomatoes.

At the end of the day, a foodie trying this establishment won’t care whether they are eating meat or not – the flavor says it all. The fresh gem can be found at 8265 Beverly Blvd, Los Angeles, CA 90048, and their Instagram here.

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan, pet-friendly

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

2019 EAT DRINK VEGAN

Written by Krishan Narsinghani × Vaughn Lowery

360 Magazine had the opportunity to cover the 2019 Eat Drink Vegan Fest in Pasadena, CA. With ample amounts of curated vendors, it was a food and drink galore that left guests feeling energized and healthy. Thirst on a ‘Saturday Funday’ was overkill.

Foodies (rather drink connoisseurs) could sample over 250 beverages including kombucha (alcoholic and non-alcoholic), smoothies, beers, wines, blended spicy margaritas, and organic spirits. Talk about quenching your pallet.

Delectable bites from buffalo chicken sandwiches made from soy beans, kimchi fries and chocolate cakes stole the show. Kids enjoyed a playground area while families sprawled across the lush yards within the Rose Bowl Stadium.

For real, an experience that conformed meat-lover tastebuds to a plant-based wonderland.

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

Margot

By Vaughn Lowery × Krishan Narsinghani × Michael Moadeb × Anthony Sovinsky

Restaurateur Rohan Talwar helms IB Hospitality and owns the illustrious West Hollywood gem, Norahs. A few months ago, he opened the doors to modish and culinary oasis, Margot – complete with exotic dishes, regional wines and special drink menu.

Margot, a Mediterranean infused restaurant composed of various seating and dine-in areas with 360 degree views of West LA, in Culver City is a diamond in the rough. The rooftop (indoor and outdoor seated venue) nests at the top of the PLATFORM (a boutique shopping experience with fashion/pop-ups, wellness and bites) and borders tons of retail, commercial and a new hotel soon erupting. The speedy Expo line train can be seen swiftly running east to west while you sip and/or dine outside and mimics the likes of some of the more prestigious eateries within Brooklyn’s Dumbo area. Similar to the train, rumors have quickly traveled throughout the city that Amazon will begin developing a new location nearby.

‘Hot like fire’ understates the atmosphere at night as the outside appears to be torched with tons of heat lamps in tow. With fresh farm-to-fork ingredients and handmade pastas (try the spaghetti), this place is a soon to be staple within the LA area. The menu constantly changes for an all-inclusive dining experience, including those with strict plant-based diets. Great for romantic dates, celebratory moments and family gatherings on ‘Sunday Funday’ largely due to their tapas as well as fresh raw seafood bar. Talk about delectable oysters. Step foot inside to find every inch of this establishment scream social media engagement wall. Note murals and tapestries all aligned in tune with a modernistic and contemporary ambiance. Service is extremely courteous, helpful and hospitable. And if that’s not enough to keep you coming back, the handcrafted cocktails will. Try their refreshening grapefruit gin and juice or a fruity frosé – worth every penny. It’s about time Culver City got what it deserved – a casual dining experience with budding professionals who seek something edgy, youthful and tasty.

Boost your metabolism before you eat, as SoulCycle is located on the second floor right underneath Margot. Or, after a zesty salad and sandwich at Margot, you may want to head down to the first level to the cozy ice cream shop with a menu of small-batch flavors, Van Leeuwen Ice Cream.

*Margot is open daily from 11am-2am at the PLATFORM: 8820 Washington Blvd #301 (310) 643-5853

Highlights
• Accommodates approximately 150 seated or 350 for reception
• Rooftop patio with dedicated bar accommodates approximately 120 seated or 150 for reception
• Intimate private dining terrace available for approximately 25 seated or 40 for reception
• Social dining options available for weekend brunches, lunch and dinner
• Market driven menu inspired by coastal mediterranean cuisine
• Full service bar with handcrafted cocktails made with fresh ingredients
• Stunning beach and city views throughout

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

360 MAGAZINE, Margot Restaurant, LA, Los Angeles, Vaughn Lowery

McDonald’s accepts petition

Food activist and New York Times bestselling author Kathy Freston, who has led a national campaign for McDonald’s to add a plant-based burger to its menu, threw a massive party outside of McDonald’s headquarters in Chicago this afternoon, bringing 220,000 signatures from her Change.org petition calling for a vegan burger directly to McDonald’s. The petition delivery was accompanied by a carnival-like atmosphere, including Impossible Whopper taste tests, a Vegan Hamburglar, a balloon installation and more.

“We celebrated outside McDonald’s today to send the exact message that McDonald’s CEO said he wanted to hear: that customers were interested in a plant-based burger,” said Freston, who has been pushing McDonald’s for a plant-based burger for years. “Fast-food companies are adding plant-based options seemingly every week. How much more demand does McDonald’s need to hear before they listen to customers?”

Representatives from McDonald’s accepted petition starter Kathy Freston’s petition delivery today, but their Vice President of Global Communications, Michael Gonda, made this statement in response to the event: “As a customer obsessed, modern and progressive burger company, we’re committed to offering a variety of menu choices. That often starts by listening to customers to understand changing trends and evolving tastes—so any and all feedback is appreciated.”

“If feedback is what McDonald’s wants, feedback is what McDonald’s is going to continue to get,” said Tegan Gregory, Senior Campaigner at Change.org, the online petition platform where more than 220,000 people have signed a petition for McDonald’s to add a plant-based burger. “This petition is one of the largest food petitions in Change.org history, and even though McDonald’s refused to meet with activists today, they’re not going to be able to ignore the continuing demand for meat alternatives. Burger King, White Castle, Del Taco, Tim Horton’s and more are listening to customer demand, which is leaving everyone asking why McDonald’s is behind the curve.”

A recent study by GlobalData found that 70 percent of global consumers are lowering their meat intake or avoiding it altogether. Barclays predicts the market for meat substitutes could soar to US $140 billion over the next decade.