In this episode of The Plant Trainers Podcast, we talk with Louise Palmer-Masterton all about the vegan restaurant world and zero-carbon menus and labeling. We discuss the importance of supporting vegan restaurants and how you are going to get better quality food there, rather than the omni restaurants. Did you know there are restaurants focusing on less waste and less carbon footprint not just from their takeout boxes but from everything it takes to put the food on the plate?
We loved learning about zero-carbon menus and labeling.
Louise Palmer-Masterton is the founder of multiple award-winning restaurants – Stem & Glory, hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients, 100% made on site. She is doing her part in paving the way for zero Carbon menu labeling.
In this episode we discuss:
- Gratitude for family
- Compassionate eating
- Finding food
- Vegan restaurants in London
- Vegan and non-vegan restaurants
- How omni restaurants can change their menus
- Supporting vegan restaurants
- Zero-Carbon menu labeling
- Consumer driven
- Stem and Glory menu
- Cook books
Links to things we mentioned:
ENERGYBits – use “planttrainers” at checkout for a discount!
Understanding GMO and Organics with Jeffrey Smith – PTP436
Supporting Local Sustainable Businesses with Oren Epstein – PTP386
Brain On Plants and Sustainable Clothing with Zale and Stacey – PTP347
Creating Healthier and More Sustainable Schools – PTP327
Thank you to this month’s Patrons for supporting us on Patreon:
Mary Lou Fusi
Mark Jeffrey Johnson
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