News & Media
Trade Group Lobbying for Plant-Based Foods Takes a Seat in Washington
Food business reporter Stephanie Strom covers our launch in today’s New York Times. She writes:
The trade associations representing the beef, pork and poultry industries are among the most powerful lobbies in Washington. And they are about to get some company.
Read the entire story at the New York Times ….
Plant Based Foods Association will advocate for $3.5 billion plant-based foods sector
San Francisco, CA (March 07, 2016)
Today, 23 food companies announced the launch of the Plant Based Foods Association, the first trade group to represent the fast-growing plant-based foods sector, a $3.5 billion industry that supports consumer health and the environment. The association will engage in education, promotion, and advance policies to meet the increasing consumer demand for plant-based foods. Read rest at PRWeb ….
Last month, our policy and partnerships consultant, Elizabeth Kucinich, offered testimony at a listening session hosted by the U.S. Department of Agriculture in Washington D.C. regarding the Dietary Guidelines for Americans (DGA). Our input will be shared with the Institute of Medicine, as that body reviews the scientific process for the 2020 DGA. Among other points, we emphasized the need for the guidelines to help Americans consume more plant-based foods, both for their health and that of the planet. You can download and read our entire remarks, also submitted in writing, here.
Leading plant-based food companies have formed a new trade association to advocate for better policies and promote plant-based eating. This introductory video features interviews with executives of charter member companies, our executive director, and other plant-based food leaders.
This article in the QSR (quick service restaurants) Magazine describes a survey finding that more than 60 percent of Millennials are consuming plant-based meats. The reporter notes: “With the number of plant based concepts like Native Foods and Veggie Grill steadily increasing, other operators are looking for ways to incorporate meat alternatives into their menus.” Read more