We’re approaching the end of January and for some, the end of their Veganuary. I was just starting to get fond of tofu! Many choose to carry on a vegan lifestyle past January, others may not.

However, most of us can conclude that it would be better if meat consumption was lowered - considering its environmental impact. With the success of alternative meat companies such as Beyond Meat (which is used in the McDonald's McPlant too!), faking it 'til you're making is the key.

You can eat dinner in the sky, but can you eat the sky for dinner? Air Protein isn’t the next Nike kick on the scene - it’s a startup… which claims to make meat from thin air! On top of this, it’s not carbon neutral but carbon negative. Land used in creating 'air meats' is 524,000x lower and water usage is reduced by 112,000x per kg - in comparison to animal meats. Air Protein have also been highlighted for a Davos Tech Pioneering award! Phew, those are some impressive credentials.

Swedish startup Hooked is diving into the vegan seafood industry. Progress in this niche may be interesting to watch, considering you often see beef, chicken or pork alternatives but not many seafood alternatives besides the odd vegan fish finger. They’ve also anchored an impressive 3.8 million euros in funding.

Finally, what’s a steak made from air and fishless tuna without some condiments made from rubbish? Rubies in the Rubble make vegan condiments from ingredients which otherwise would be considered food waste. To clarify, by food waste, Rubies in the Rubble don’t mean rotting food. Rather, produce rejected because of size, cosmetic blemishes or simply surplus of an ingredient.

And that's it for this week! I will end this newsletter with a controversial opinion: I think the Greggs vegan sausage roll is nicer than the original.