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🌍 International food awareness NGO 🎯 Goal: a world where food is good for all people, animals & our planet. 💚 #ProVeg
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#cop31#foodsecurity#foodsystems#proteindiversification#climateaction#plantbased#proveg#sustainablefood#legumes#foodtransition
Recent posts
Week 1 at COP31 is wrapping up, and our delegation has been on the ground driving the conversation on food systems, protein diversification, and climate resilience.
Here is a look at what our team has been up to over the past few days 🌍
👉 Check captions as you swipe through the photos
🧑🌾 Farmers’ solutions on the global stage
On the 1st day, Joana Oliveira highlighted the ISAAP project, which is building a local legume value chain with Portuguese farmers in a country that currently imports 85% of its legumes. Speaking at both the Portugal Pavilion and a side event on synergies across the Rio Conventions. The framing: one crop, three conventions.
🫘 Scaling protein diversification
At the Benelux-EIB Pavilion, Juliette Tronchon moderated a side event co-organised with WBCSD, TAPP Coalition, and FAIRR Initiative. Bringing together voices from the OECD, the Dutch Ministry of Agriculture, The Gambia, the Danish Parliament, and the private sector. The discussion centered on what it really takes to scale change: finance, integration, affordability, and taste.
🌳 Connecting forests and food
The Leaders’ Summit on Forests brought welcome optimism and new pledges. Our key reminder in the room: because food and agriculture are primary drivers of deforestation, protecting forests means transforming what we grow and eat.
🤝 Building cross-sector alliances
Together with the UN Foundation and EIT Food, we co-hosted a reception uniting government, agrifood, finance, philanthropy, and civil society, putting ISAAP’s local legume value chains directly in the spotlight.
📢 New research: School meals & climate resilience
Today (Friday, 13 Nov), we held a press conference to launch new research assessing 450 school menus across Brazil. The findings show that prioritizing legumes just one day a week markedly improves nutritional quality while cutting emissions and water use. Moderated by Stephanie Maw, speakers Aline Baroni, Andile Mnguni, and Sira Secka explored how public procurement in the Global South and integrated agricultural negotiations can drive food security and sustainability.
➡️ Looking ahead to Week 2
We aren’t slowing down. Juliette Tronchon and Aline
13 Nov 2026
Live from COP31 in Antalya! 🇹🇷
Juliette connects with Andile Mnguni, Country Director for @provegza, to share what needs to happen next: getting plant-rich food systems into national climate plans, backed by real financing for farmers and everyone who needs to make the transition.
Follow along for more updates straight from the ground! 🌱✨
#COP31 #FoodTransition #ClimateActionNow #ProVeg
12 Nov 2026
A new poll suggests many people in Britain who eat meat and dairy are willing to cut back if it makes the country more food secure. 🌾 🛒
The poll, carried out by Attest for @TheOriginalVeganSociety, surveyed a nationally representative sample of 2,000 adults in Great Britain in early October. After being informed about the government’s recent guidance on stockpiling food, 72% said they were somewhat or very concerned about the state of UK food security. Among respondents who currently eat meat or dairy, 69% said they would be willing to reduce their consumption to some extent if it meant the UK was more food secure.
Beyond that, 82% agreed that securing a sustainable food supply should be a top priority for the government, and 51% supported policies to help the food system move away from livestock farming and towards plant-based proteins.
The findings were published alongside The Vegan Society’s report, “How Can Plant-Based Diets Support Global Food Security?”, released on World Food Day. It argues that redirecting crops and land used to feed farmed animals towards direct human consumption could make the food system more efficient and resilient. 🌍🌱
Tap the link in our bio to read the survey 🔗
#FoodSystems #FoodInsecurity #LivestockFarming #PlantPowered
11 Nov 2026
How do we get more diverse proteins on more plates? 🌱
That was the big question at ‘Scaling Protein Diversification through Policy & Partnerships’, our side event at the Benelux-EIB Pavilion at #COP31 yesterday.
Juliette from our UN team moderated a panel with speakers from the Netherlands, Denmark, Sweden, The Gambia, and Oatly. A few things came up again and again:
- It needs proper funding to scale
- Farmers have to be part of the conversation
- Governments and businesses need to work together
- In the end, taste and price decide what people eat
The solutions are already out there. Now they need the money and political support to grow.
📖 Our Food Security Briefing is linked in our bio.
#COP31 #ProteinDiversification #FoodSecurity #FoodSystems #ClimateAction #SustainableFood #Legumes #PlantBased
11 Nov 2026
Two European precision fermentation startups, Formo and @ThoseVeganCowboys, have secured a joint “no questions” letter from the US @FDA for their animal-free casein proteins. It’s the first such letter issued for precision-fermented casein in the US. 🥛
The letter comes four months after the companies filed a joint Generally Recognised as Safe (GRAS) notice, and ahead of the FDA’s proposed move to eliminate the self-affirmed GRAS pathway. The FDA reviewed the full scientific dossier, from identity and the manufacturing process to allergenicity, toxicology and dietary exposure. It covers the use of casein in cheese alternatives at up to 25% inclusion.
The two companies worked together on R&D for two years, and both are now taking the ingredient forward on their own. Formo’s Enhanced Casein targets beverages, where it stays soluble in clear, acidic drinks, foams well for barista uses, and offers an alternative at a time when whey protein prices have more than tripled since early 2023. Those Vegan Cowboys is working on cheese and sports nutrition products with partners including Hochland and @XXLNutrition, and expects the first consumer products in the US in 2027. It also plans to file for regulatory approval in Europe in 2027. 🧀
Tap the link in our to learn more 🔗
#PrecisionFermentation #CaseinFreeMilk #AnimalFreeMilk #USFDA
10 Nov 2026
Greetings from COP31 in Antalya! 🇹🇷🌱
Food systems officially took centre stage yesterday, with a special day dedicated to food, agriculture, and health. Joana from @provegpt highlights why Europe’s dependence on legume imports isn’t just an agricultural issue.
👉 Follow us so you don’t miss the behind-the-scenes negotiations!
#COP31 #FoodPolicy #ClimateResilience #FoodSecurity
10 Nov 2026
Legumes were a big focus on day one of #COP31 🌱
On COP31’s Food, Agriculture and Health thematic day, Joana Oliveira from ProVeg Portugal spoke at two events. Both made the same point: diversifying the protein we grow is one of the most practical ways to strengthen food security.
At the Portugal Pavilion, speakers made the case for lupin, faba bean, and chickpea as crops that protect soils and farmer incomes. They also argued that demand from schools and public procurement is what helps farmers scale them.
At our official side event on the Rio Conventions, Joana showed how the ISAAP project helps one crop work for climate, biodiversity and land at the same time 🌍
There’s still lots to do, and we’re in Antalya until 20 November. Follow along 👀
📖 Our Food Security Briefing is linked in our bio.
#COP31 #FoodSecurity #Legumes #ProteinDiversification #ClimateAction
10 Nov 2026
🌍 ProVeg Portugal Event at COP31: Building Food Security and Resilience: Protein Diversification to Anticipate, Protect, and Transform
Diversifying food and agricultural systems is essential to tackling food security, one of the top priorities of the @turkiyecop31 Action Agenda.
Join @provegpt’s session at COP31 to discover how protein diversification plays a vital geostrategic role in anticipating climate risks, protecting ecosystems, and transforming the economy. The event will feature distinguished speakers, including FAO specialists!
📅 9 November
🕒 15:00 – 15:45 (Antalya time) | 13:00 – 13:45 (CET)
📍 Portugal Pavilion (COP31, Antalya) or online via livestream
👉 Add to your calendar:
https://bit.ly/PVPT-COP31-Event
📺 Watch live:
https://www.youtube.com/MinistérioAmbienteEnergia
#COP31 #ProVegPortugal #foodsecurity #proteindiversification #climateaction
06 Nov 2026
Did you know crops like chickpeas, lupins, and faba beans require minimal water, restore soil health, and empower local agriculture?
When we shift toward plant-rich diets, we cut emissions, nourish our communities, and build lasting food system resilience.
Catch Joana Oliveira, Country Director of ProVeg Portugal, as she takes this mission to the global stage:
📍 COP31 | Portugal Pavilion
🗓️ November 9th
💬 Title: Building Food Security and Resilience: Protein Diversification to Anticipate, Protect, and Transform
Let’s build a resilient food system together! 🌍
#ProVeg #foodsystems #COP31 #proteindiversification #sustainablefoods
03 Nov 2026
🌾 Protein Industries Canada (@proteinindcanada), one of the country’s five Global Innovation Clusters, has added nine companies to its Strengthening the Canadian Supply Chain programme, which helps Canadian small and medium-sized enterprises (SMEs) reformulate or develop food products using Canadian-grown crops. A total of CAD $1.9 million is being invested in the projects, with Protein Industries Canada committing CAD $1.3 million and the companies covering the rest.
The companies, located from British Columbia to Nova Scotia, are developing products made with Canadian crops. @BigMountainFoods is commercialising a freeze-thaw stable fried tofu cube made from fava beans, @labaguettevancouver is developing a high-protein sourdough fortified with pea and fava ingredients, and @Sperri.ca is replacing imported proteins in its meal replacement drinks with Canadian pea and hemp proteins. Other projects include non-dairy products, snack bars, dips and protein powders. One project, a hybrid pork floss that uses pea flour, goes beyond plant-based formulation.
The common thread is processing more Canadian crops at home. Protein Industries Canada CEO Tyler Groeneveld said Canada has the opportunity to do more with its crops, which would mean new food options and economic opportunity for Canadians. The organisation estimates that making more from what Canada grows could add upwards of CAD $5.4 billion to its GDP and support 34,000 jobs.
It also reflects consumer interest: 54% of Canadians want to eat more plant-based food, although 36% cite taste and texture as a key barrier. 🌱
#CanadianCrops #PlantProtein #CanadianProtein #ProteinIndustriesCanada
29 Oct 2026
Our #COP31 delegation is packing their bags 🧳🌍
Eight colleagues from across the ProVeg network are heading to Antalya, with one message for the climate talks: it’s time to act on food.
Swipe to hear what each of them hopes to achieve ➡️ and follow along from 9 to 20 November 🌱
#COP31 #FoodSecurity #FoodSystems #ClimateAction #ClimateCOP #SustainableFood #YouthVoices #PlantBased
29 Oct 2026
🍽️ The World Sustainability Organization (WSO) has updated the standards for its @friendoftheearth_official and @friendofthesea_official, a certification schemes, requiring restaurants, cafés, caterers, and hotels to make 30% of their menus plant-based.
Under the revised standard, these plant-based dishes must be featured and promoted on the menu. Hotels and other tourism providers have 12 months from certification to reach the 30% mark. The standard currently covers over 500 restaurants globally.
The update also adds food waste requirements. Certified foodservice businesses must put measures in place to prevent waste, including a partnership with a non-governmental organisation to deliver unused food to those in need. Hotels must also cut food waste by at least 10% in each of the following three years.
@LeverFoundation, an NGO that works with food companies across Asia, Europe, North America, and Latin America to expand plant-based offerings, worked with WSO on the revisions.
The update follows the Global Sustainable Tourism Council’s recent benchmark asking hotels to make 30% of their food offerings plant-based, a sign of growing momentum among hospitality certifiers. 🌱
Check out the link in our bio to learn more 🔗
#PlantBased #SustainableHospitality #FoodserviceCertification #PlantForward
29 Oct 2026
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