Welcome to the latest issue of VNV Matters,
Vegetarian Network Victoria's bi-monthly newsletter!
In this issue:
01 New Name for VNV!
02 Win a dinner for 2 at your favourite veg restaurant!
03 Farewell, Edgar Allan Pig
04 Upcoming Events
05 Help save Lentil at the Convent
06 The world's easiest vegan
fruit cake recipe!
07 The prodigal son had changed...
08 Special indulgence package from 6degreesark!
09
Book Review: Eating
Animals, by Jonathan Safran Foer
10 Recent Website Updates
11 What not to eat: The 10 Craziest Food Abominations of All Time
12 Recent News Articles
13 About VNV
If you've received more than one copy of this newsletter, or would like to be taken off our mailing list, please reply to this email and let us
know.
Regards,
The VNV Team
Promoting a healthy and compassionate lifestyle
www.vnv.org.au
(Circulation this issue: 2,180)
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01 NEW NAME FOR VNV!
Over the last year or so the VNV Committee has been discussing the possibility of changing the organisation's name from 'Vegetarian Network Victoria' to 'Vegetarian Victoria'. The intention of the name change was to strengthen the perception of the professional nature of the organisation across all of our work with the Victorian vegetarian and vegan community.
The current inclusion of the word 'Network' was felt by the Committee to mislead people into considering the organisation a social group only. Removing the word ‘Network’ would make our name more succinct and better represent our aim:
to be an organisation for all things relating to vegetarianism in Victoria.
A Special Meeting was held on 13 February
2010 where all Supporting Members could vote for or against the name change.
The Committee is very pleased to advise that the vote was unanimous in favour
of the change and 'Vegetarian Victoria'
has been adopted as our new name.
So we are now officially known as Vegetarian Victoria!
A new logo is currently being finalised. The logo will be utilised in the promotion of our new identity throughout Victoria and the broader community. In addition, we are creating a new
website at www.vegetarianvictoria.org.au.
It will be some months before the new site is up and running. In the meantime please refer to our current website at
www.vnv.org.au.
In adopting the new name the Committee
considers that 'Vegetarian Victoria' clarifies our identity and purpose and better
assists our advocacy of the promotion of vegetarianism.
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02 WIN A DINNER FOR 2 AT YOUR
FAVOURITE VEG RESTAURANT!
How would you like a FREE DINNER for 2 at your favourite veg restaurant?
Wow!, you say - what do I have to do?
Well, all you have to do is think up
a great new name for this newsletter. How easy is that????
Email your suggestion for a new name to
vnv.matters@vnv.org.au. The person with the best entry (voted on by the Committee) will win a dinner for 2 at their favourite vegetarian restaurant (up to the value of $80).
You can enter as many times as you
like.
Entries close 15 June 2010.
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03 FAREWELL, EDGAR ALAN PIG
We are deeply saddened to learn of the passing of beautiful Edgar Alan
Pig at Edgar's Mission, on
20 April, 2010.
 |
Edgar graced the lives of so many people and melted the hearts of many more. Edgar showed people the kind, loving qualities inherent in all animals helping many of us
realise that we have much in common with our animal friends.
We love you Edgar, we miss you. Thank you for beautifying our lives. Your noble spirit lives on in our hearts and minds.
|
Dearest Pam, our thoughts are with you.
(Edgar's Mission is a not-for-profit sanctuary for neglected, abused and discarded farm animals.)
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04 UPCOMING EVENTS
APRIL-MAY - GOING GREEN EXPO
Dates: 30 April - 2 May:
(Friday 30 April, 10am-6pm; Saturday 1 May, 10am-6pm; Sunday 2 May, 10-5pm)
Where: Melbourne Exhibition Centre, Entry from Door 1, Clarendon Street Main Entrance
Details: Come along to the GOING GREEN EXPO - The Melbourne Environmental Protection & Sustainability Exhibition.
'Lighten your footprint, save money and protect the environment with the latest ideas that don't cost the earth!'
Sustainable commerce and living makes environmental & economic good sense. With the latest new "green" ideas and sustainable commercial developments you can help save the environment and save money at home and in your business whilst contributing to reducing carbon
emissions and the threat of climate change impacts!
At the expo there will be 100s of new environmentally more responsible solutions on display from more than 150 exhibiting companies and contributing organisations.
For more information go to www.goinggreenexpo.com.au
Cost: Adult Ticket: $15.00, Concession: $10.00, Children Under 18 FREE (accompanied by an adult).
Tickets available from ticketbox on arrival at the show.
(Please note that this event is not organised by VNV.)
MAY - VEGAN BAKE SALE
JUNE - VNV SOCIAL DINNER - VEGETARIAN NIRVANA CAFE
Date: Saturday, 5 June
Time: 7.30pm
Where: Vegetarian Nirvana Café
Address: 486 Bridge Road, Richmond
Details: Vegetarian North Indian cuisine which can be made vegan on request. Wheat/gluten-free, allergy diets catered for; some dishes are free of onion and garlic. Fat-free dishes are available on request.
Please note, if we have a group of 10 or more people, it will be $25 p/head which includes ‘all you can eat’ (they will top up any dish on the table that runs out) of any three entrees and any four main courses to share, served with saffron or cumin rice and salad raita chutneys and breads on the side.
Website: www.nirvanacafe.com
RSVP: Please RSVP to Emily at social.dinners@vnv.org.au
by Monday, 31 May at 8pm.
JUNE - COOKING WITH WHOLEFOODS
Cooking with Wholefoods - a vegan cooking and yoga retreat with Alexis and Ostii
Dates: 10.30am Saturday 12 June to 3pm Monday 14 June
Where: Hepburn Retreat Centre
Address: 9 Lone Pine Avenue, Hepburn Springs
Details: Cooking for health and vitality
Learn how to cook delicious vegan and vegetarian meals that promote health & vitality on this 2 day vegan cooking course with Alexis and Ostii.
Explore the art of preparing and cooking grains, pulses and vegetables to create optimum nourishment, flavour and visual appeal.
Using local, seasonal organic produce, you will discover the secrets of how to prepare Hepburn Retreat Centre’s famous vegan banquet.
This vegan cooking workshop will include:
* Hands-on vegetarian/vegan cooking classes with a maximum of 8 people
* 2 yoga classes each day
* Feasting on the delicious, healthy vegan meals that you cook
* Discussions on nutrition, ayurveda, food, veganism, vegetarianism and yoga
* Recipe ideas and notes on yogic diet and nutrition
* Time in the retreat centre gardens, learning about growing vegetables and edible weeds
* An evening around the fire in the tipi
* Accommodation in twin-share or single rooms
* Time to explore the Hepburn National Park and the bush only a few minutes walk from the retreat centre
Massage and other treatments are available onsite (please book in advance).
More information: http://hepburnretreatcentre.com.au
(Please note that this event is not organised by VNV.)
For details on other upcoming events please refer to the Calendar of
Events page on our website.
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05 HELP SAVE LENTIL AT THE CONVENT!
Lentil as Anything at Abbotsford Convent has an amazing history of supporting people, building community, hosting events and more. The lease and Lentils future at this venue is currently under threat. Please go to
www.savelentil.com to sign our petition and help us continue feeding the community. There are various physical petitions in our restaurants as well as social media pages and of course the
Save Lentil petition. Total support is now over 18,000 people and growing. Thank you all for supporting community inclusive initiatives like ours.
After Lentils was informed that the lease was in jeopardy an official letter was sent to the convent board. It states why
Lentils should stay at Abbotsford, addresses issues and tells some amazing stories of Lentils colourful past and being a beacon for helping people transform their lives.
Lentils has been thrilled by the strong turnout of articulate, experienced and passionate supporters, including
two members of the convent foundation board. At a recent board meeting these
two board members presented the topics and concerns that were raised and the board issued
a media
release. In turn, Sanakas has responded to
this media release.
Keep your eye on www.savelentil.com
for further updates and visit the site to register your email address to receive updates.
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06 THE WORLD'S EASIEST
VEGAN FRUIT CAKE RECIPE!
Ingredients:
600 ml chocolate (or coffee)
flavoured soy milk (e.g. Vitasoy or Sanitarium Bliss)
1 kg
Sunbeam mixed
dried fruit
2 cups self raising flour (sifted)
Method:
1. Soak the fruit in the chocolate soy milk and
refrigerate overnight. (Do not try to shorten this
step.)
2. Next day mix in the sifted flour.
3. Pour mixture into a 25cm x 25cm cake tin that has
been greased and lined with baking paper.
4. Bake in a pre-heated oven (130 degree fan-forced
or 150 degree conventional oven) for 1.5
hours.
5. Check with skewer.
6. Leave in tin until completely cooled before
turning out. The cake can be frozen.
How easy is that!
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07 THE PRODIGAL SON HAD CHANGED...
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08 SPECIAL INDULGENCE PACKAGE FROM 6DEGREESARK!
|
6degreesark, Richmond's most sought-after organic lifestyle salon for women and
men, is currently offering a special Aveda indulgence package which includes:
* back, neck &
shoulder massage
* revitalising eye treatment
* full facial
|
 |
1.5 hours of indulgence for $75!
6degreesark
502 Bridge Road, Richmond VIC 3121
Ph: 03 9428 3835
www.6degreesark.com
6degreesark is a generous supporter of VNV.
Due to popular demand this offer
has been extended!
Offer now expires 31 May 2010.
(You must show your VNV Membership Card to get this special rate!)
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09 BOOK REVIEW: EATING
ANIMALS, BY JONATHAN SAFRAN FOER
 |
Eating Animals is a powerful book that explores the kinds of foods we eat and why. Although the focus of the book is on meat, it is not, in the author’s own words, ‘a straight-forward case for vegetarianism’. Rather, it is a call for everyone to consider the environmental, ethical and social implications of modern farming methods. |
Safran Foer’s investigations into where meat comes from includes persuasive arguments for and against eating animals, including the views of a wide range of stakeholders in the industry, including farmers, slaughterers, consumers and animal rights activists. Although Safran Foer draws his own conclusions about the morality of meat consumption, ultimately it is a call for readers to become more conscious consumers.
Eating Animals transcends straight reportage and evolves as a story about where food fits in to our families and cultures. Although harrowing in places,
Eating Animals is a surprisingly beautiful read. Safran Foer’s considerable skill as a
novelist results in a book that is utterly compelling; every sentence is finely honed and devastating.
.......
The above tiny review is no where near long enough to say everything I would like to say about
Eating Animals. Probably no length is, except perhaps the length of the book, which I could then quote verbatim.
No book has affected me more in the past few years (which is saying something given that two and a half years ago Peter Singer’s
The Ethics of What We Eat was the turning point in my decision to go veg). Anyone who’s read Safran Foer’s novels will know what an amazing writer he is, and when he turns that talent towards the consumption of animals the result is absolutely devastating.
It sounds dramatic, but I had physical reactions to this book; it made me anxious and sick, like I was on the verge of a panic attack. I could only read it in 15-minute bursts. But at the same time I never wanted to stop reading, because the story Safran Foer weaves is so compelling and important.
One of the great things about the book is that it’s not evangelical. Safran Foer acknowledges that being a vegetarian can be hard, both socially and personally. He doesn’t ram his vegetarianism down your throat, but also doesn’t shy away from talking about how it’s both morally and environmentally important. The crises that he finds himself in drive the book forward: how will his vegetarian family cope without eating their grandmother’s famous chicken dinner, what should he do when the pig farmer he is interviewing offers him a piece of bacon, how supportive should he be of farmers who are trying to raise their livestock well?
Ultimately, it is not a book for vegetarianism but against factory farming, and for that reason I hope that omnivores don’t shy away from reading it. As Safran Foer says
- no, pleads:
"We can’t plead ignorance, only indifference. Those alive today are the generations that came to know better. We have the burden and the opportunity of living in the moment when the critique of factory farming broke into popular consciousness. We are the ones of whom it will be fairly asked, What did you do when you learned the truth about eating animals?"
My only frustration with the book is its American focus. That’s not surprising given its American author, but I feel constantly frustrated that similar information with an Australian focus isn’t available (at least, isn’t as accessible as a book like this); I think it’s all to easy for people in this country to assume that those things don’t happen here.
There are two long and excellent reviews on Eating Animals that are worth reading:
Peter Singer in The
Monthly, and Caroline Hamilton in New
Matilda. And you can read an adapted excerpt of the book at the New York
Times. The book also has its own
website.
Eating Animals is published by Little, Brown and Company; third edition
printed November 2009.
The above review is reproduced from Lisa Dempster's blog.
www.lisadempster.com.au/?p=2245
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10
RECENT WEBSITE UPDATES
BUSINESS UPDATE:
PLUSH PIZZA
Plush Pizza has sent us updated details
including new opening hours. The new details are:
Opening hours: Tue-Sun 4.30pm-10pm
Plush Pizza seeks to provide its customers with an exciting and varied range of 100% VEGETARIAN pizzas. Our full menu is also available VEGAN / DAIRY-FREE and GLUTEN-FREE. We are careful to select only the freshest and finest ingredients, ensuring that all our products are free from food additives such as rennet, gelatine and egg. For our vegan / dairy-free pizzas we replace the dairy ingredients with Cheezly Mozzarella, a high-quality non-dairy cheese.
We make all of our own sauces - tomato, bbq, satay, pesto, tom yum - and prepare all ingredients fresh each day. As such, we know exactly what goes into our pizzas and can easily adapt our menu to suit most dietary requirements. We have a lot of experience dealing with a broad range of FOOD ALLERGIES and intolerances, so just let us know what you need.
Plush Pizza is located in Hawthorn, in Melbourne's inner east. We are primarily a take-away shop and don't offer home-delivery, but we do have a few tables for customers who like their pizzas straight from the oven.
Pages updated: Restaurants
BUSINESS UPDATE:
VEGE2GO VEGITALIAN TAKE-AWAY FOOD STORE
Vege2go is in the process of
becoming a take-away only food store and their opening hours have changed.
Their new details are:
Vege2go Vegitalian Take-Away Food Store
452 Lygon Street, Brunswick East VIC 3057, ph: 03 9384 6200
Opening hours: Mon-Fri 7.30am-8pm, Sat 7.30am-6pm
BYO/Licensed: No
Features: Vege2go Vegitalian Take-Away Food Store is an Italian vegetarian outlet in East Brunswick. Our delicious Mediterranean cuisine offers a healthier, more ethical alternative to processed, fat-laden fast food. We source only the freshest ingredients to prepare mouth-watering meals daily for people on the go. It's the ideal choice for those who are conscious of their health and well-being.
Vegetarian, vegan and gluten-free mains including vegetable lasagne, eggplant parmiggiana, stuffed capsicum, arancini, vegetable frittata; soups including minestrone, lentil soup, pumpkin soup; salads including garlic-tossed broccoli, green beans and salsa, rocket explosion, pesto pasta salad and desserts including tiramisu, chocolate mousse, cheesecake, chocolate raspberry cake. We use free-range eggs and vegetable rennet cheeses. Our website outlines the full menu and prices.
www.vege2go.com.au
Page updated: Restaurants
CAFE CLOSURE:
BOWL OF
SOUL
Unfortunately, Bowl of Soul, at
118 Bridge Street, Port Melbourne, has recently closed down. Our
restaurant pages have been updated.
Pages updated: Restaurants
ADDRESS UPDATE:
OSTENDO WRITERS
Ostendo Writers has moved
from Beaumaris to 32 Eliza St, Black Rock VIC
3193. The phone number remains the same: 1300 880 556.
Ostendo
Writers is a business that offers VNV Members a 15% discount.
Page updated: VNV
Membership
NEW BUSINESS LISTING:
NEO TOKYO (AUSTRALIA)
Fashion with a conscience
439 Brunswick Street, Fitzroy VIC 3065, ph: 03 9078 2458
Neo Tokyo is a fashion shop for all animal lovers. Find fashionable and ethical accessories, clothing and stationary, along with WSPA merchandise.
Neo Tokyo's online store gives a minimum of 20% of the value of your purchase to the World Society for the Protection of Animals. Visit
www.neotokyo.com.au.
Page updated: Non-Leather Shoes, Gifts etc.
BUSINESS UPDATE:
ALLERGY BLOCK
We've recently been advised
that Allergy Block, at 220 Elgin Street, Carlton (and online at www.allergyblock.com.au)
has closed down.
Page updated: Great
Places to Shop
NEW HEALTH SUPPLEMENT
LISTINGS: VEGAN PLANET
(Vegan Planet is an online distributor of health products, based in Baulkham Hills, New South Wales)
NITROFUSION (vegan)
Vegan multi-source protein powder. Dairy & soy free. Great for athletes. Available in 908g and
2.27kg packs.
PLANTFUSION (vegan)
Vegan multi-source protein powder. Dairy & soy free. Great for Everyone.
Page updated: Vitamin, Mineral & Health Supplements
NEW PRODUCT
LISTING: ORGANIC PREMIUM CHOCOLATE (PLAMIL) (VEGAN)
Description: Premium chocolate bars loaded with delicious fillings
Features: Gluten-free, wheat-free; egg-free, certified organic
Varieties: Rum & Raisin, White Mint Choc Chip, Orange With Cranberries
Available on-line and from selected health food and organic stores. For an exact list of stockists please email Vegan Perfection at
info@veganperfection.com.au or call 0407 554 511. Order on-line at
www.veganperfection.com.au.
Page updated: Products - Chocolate
PRODUCT UPDATE: WALLABY SNACK BARS (ENERGY PRODUCTS) (VEGAN)
Description: Chewy/soft snack bars, cold-pressed rather than
baked
Features: Gluten-free; wheat-free; peanut-free; low GI; no added colours;
no artificial flavours; no preservatives
Flavours: Mango, Passionfruit & Guava; Macadamia & Cashew; Macadamia & Ginger; Macadamia & Fruit; Cranberry Fruit & Nut
Available from some health food shops and some supermarkets. For
an exact list of stockists please contact Energy Products via sales@energyproducts.com.au
or on 02 6687 2221.
Page updated: Products - Snacks & Snack Bars
PRODUCT UPDATE:
FRY'S SAUSAGE ROLLS
Unfortunately we have recently found out
that Fry's Vegetarian Sausage Rolls are no longer available in
Australia. We've removed the listing from our website.
Page updated: Products - Meat Alternatives
For a complete list of the recent updates to
our website refer to our Recent
Site Updates page.
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11 WHAT NOT TO
EAT: THE 10 CRAZIEST FOOD ABOMINATIONS OF ALL TIME
Just when you thought you'd seen
the worst of American
junk food...
1. A Taco Bell Cheesy Double-Beef Burrito Wrapped In Sausage - a whopping, and daunting, 146g of fat and 1790 calories.
2. The Original Bacon Explosion - 2 pounds of thick cut bacon, 2 pounds of Italian sausage, 1 jar of barbecue sauce and 1 jar of barbeque rub.
3. Bacon Mug - consists of biscuits (for molding the cup), cheese (both cream cheese and Swiss cheese), and lots and lots of bacon. This holy/unGodly goblet of heartburn tallies in at 2400 calories and 158 grams of fat at a minimum.
4. The Morning Glory - sausage, egg, and cheese sandwiched inside a glazed, fresh, gooey, cinnamon roll.
5. Deep Fried Coke - frozen Coca-Cola-flavoured batter deep-fried and topped with Coca-Cola syrup, whipped cream, cinnamon sugar, and a cherry.
6. KFC Double Down - two boneless fried chicken fillets as "buns" with two pieces of bacon, two slices of Monterey Jack
cheese and pepper jack cheese and the Colonel's Sauce as filling.
7. Canadian Calzone - fries, cheese and brown gravy cooked inside a calzone and deep fried.
8. Wendys Baconator - a premium bun filled with six beef patties
and layered with bacon, mayo, ketchup, and American cheese. Also available in a triple-meat
version for the diet conscious.
9. KFC Famous Bowl - combining mashed potatoes, corn, fried chicken, gravy, and a three-cheese blend into the one bowl.
10. Domino's Oreo Cookie Pizza - a thin crust of cookie layered in vanilla sauce, covered in cookie crumbles, with icing reminiscent of the sugary cream found inside real Oreo cookies globbed liberally on top.
For pics and more info go to:
www.ranker.com/list/the-10-craziest-food-abominations-of-all-time/joanne
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12 RECENT NEWS ARTICLES
(AU) Perth billionaire couple's world first carbon saving restaurant a hit (20/04/10)
Diners keen to save on their carbon emissions have been flocking to Radhika Oswal's new environmentally friendly restaurant in New York.
The vegetarian eatery called Otarian, opened yesterday, and New Yorkers have been queuing up around the block for a chance to try the delicacies on the Perth socialite and billionaire’s menu.
Mrs Oswal and her fertiliser plant billionaire husband Pankaj believe they are opening the world’s first chain of restaurants where each item on the menu comes with its own carbon emissions rating. They say everything they serve is sourced and prepared using the least carbon possible.
The couple plan to open two more restaurants in America and one in London this year, with the second opening on 8th Avenue in New York on Friday.
Full story:
www.watoday.com.au
(US) Meat-Free Mondays (15/04/10)
What began as a European initiative to reduce meat consumption has now grown into a worldwide Meat-Free Mondays movement.
On Tuesday, April 6, the San Francisco Board of Supervisors voted in favor of a resolution observing Mondays as Vegetarian Day, which encourages local restaurants, grocery stores, and schools to offer a greater variety of meat-free options. The landmark resolution makes San Francisco, Calif., the first US city to officially pass a motion promoting a plant-based diet and reducing consumption of meat one day per week. City Supervisor Sophie Maxwell, a vegetarian, presented the resolution on behalf of local activists, and the board voted unanimously to pass it.
The resolution states that making more meat-free alternatives available will not only improve the health of Bay Area residents, but it will also help save the planet.
Full story:
www.vegnews.com
(US) The Johns Hopkins Hospital Launches Meatless Monday (12/04/10)
The Johns Hopkins Hospital will launch a campaign on Monday, April 12 to encourage healthier eating among patients, visitors and staff
- Meatless Monday.
Every Monday the hospital’s renovated Cobblestone Café now offers only vegetarian meal options at its Wellness Corner to promote the benefits of eating more grains, fruits and vegetables. Meals containing meat will still be available in other areas of the cafeteria.
“I’m looking forward to helping customers learn that they’re not sacrificing taste by eating vegetarian meals,” says Executive Chef Shawn Fields. One of Fields’ specialties is his vegetarian chili, already a mainstay at the Wellness Corner.
Full story:
www.newswise.com
(AU) Cigarette filters may contain pig's blood - warning (31/03/10)
An Australian academic has warned that cigarette filters may contain traces of pig’s blood, in news that will spark concerns among religious groups.
University of Sydney professor, Simon Chapman, said recent Dutch research had identified 185 separate industrial uses for a pig
- including the use of haemoglobin in cigarette filters.
The protein, found in red blood cells, increases the effectiveness of filters in trapping harmful chemicals before they enter a smoker’s lung, the research showed.
...
“Many devout Islamic and Jewish smokers and some vegetarians would be horrified to think they were putting a filter in their mouth which contained a pig product,” Professor Simon Chapman from the University of Sydney’s School of Public Health told Malaysian Digest when contacted through email.
Chapman, however, said that smokers in Australia would have no way of finding out whether locally manufactured or imported cigarette filters contained material sourced from pig haemoglobin.
Sources:
www.arabianbusiness.com
http://112.137.167.193/news/
(US) USDA veterinarian testifies agency endangers public health (06/03/10)
In testimony before [a U.S. government committee], Dr. Dean Wyatt testified as to how the U.S. Dept. of Agriculture's Food and Safety Inspection Services (FSIS) supports unhealthy practices at the national slaughterhouses and endangers the nation's meat food supply. Dr. Wyatt, a public health supervisory veterinarian with FSIS, testified to numerous instances where FSIS executives overruled his and other inspectors' citations of slaughterhouses' abuses endangering the safety of the nation's meat supply. Dr. Wyatt also testified that he was directed by his superiors to "drastically cut back" the time spent on ensuring that animals destined for food were treated humanely. [He recounted numerous acts of shocking cruelty. ] Asked why he blew the whistle and ruined his career, Dr. Wyatt responded: "I truly believe that the USDA inspector is the only advocate animals have in slaughter plants. When we turn our backs on the helpless, when we fail to speak on behalf of the voiceless, when we tolerate animal abuse and suffering, then the moral compass of a just and compassionate society is gone." The agency's actions and inactions may go a long way to explain the rash of salmonella and
e. coli outbreaks over the last few years.
Full story:
www.examiner.com
(US) Manure becomes pollutant as its volume grows unmanageable (01/03/10)
Nearly 40 years after the first Earth Day, this is irony: The United States has reduced the manmade pollutants that left its waterways dead, discolored and occasionally flammable. But now, it has managed to smother the same waters with the most natural stuff in the world. Animal manure, a byproduct as old as agriculture, has become an unlikely modern pollution problem, scientists and environmentalists say. The country simply has more dung than it can handle: Crowded together at a new breed of megafarms, livestock produce three times as much waste as people, more than can be recycled as fertilizer for nearby fields.
Full story:
www.washingtonpost.com
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13 ABOUT VNV
Vegetarian Network Victoria Inc. (VNV) is a not-for-profit organisation based in Melbourne, Australia. It is run by people who care about human health,
animal welfare and the environment. VNV is devoted to promoting the many benefits of vegetarianism and providing quality service, support and up-to-date information to vegetarians, vegans and the general community.
Vegetarian Network Victoria
Promoting a healthy and compassionate lifestyle
Suite 6, Kindness House
288 Brunswick Street, Fitzroy VIC 3065, AUSTRALIA
Telephone: 03 8456 1202
Web: www.vnv.org.au
If you are a new subscriber you may be interested in reading past issues
of our newsletters on our website.
Interested in volunteering or getting involved with VNV? Let us know by contacting volunteers@vnv.org.au. We'd love to hear from you!
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