What If The Whole World Went Vegan

[UltraVid id=291 ]In this episode of The Exam Room™ podcast, Neal Barnard, M.D., joins “The Weight Loss Champion” Chuck Carroll to discuss the enormous environmental implications of adopting a plant-based diet. Thirty percent of total greenhouse gas emissions can be attributed to food production, with animal products accounting for the majority of that, according to leading scientific researchers. And that’s just the tip of the iceberg! For the full episode, listen at PCRM.org/Podcast or your favorite podcast provider!


A Week of Vegan Activism | VLOG

[UltraVid id=233 ]I visited Canada Goose, Northamptonshire Chicken Save, Essex Pig Save, and a few more vegan activities this week. Hope you enjoy this weekly Vlog as a vegan activist.

Please take the time to watch what the health on Netflix to understand the perils of the western diet, and the healing and protective effects of a plant based diet: http://www.whatthehealthfilm.com/

If you want a planet to live on for your kids or their kids then please watch Cowspiracy on Netflix and see how animal agriculture is the leading destroyer of our planet:

Thank you for watching. If you enjoyed leave a like and a comment and most importantly Subscribe for more 🙂


AEROPONICS – Farming In Small Spaces With LA Urban Farms

[UltraVid id=195 ]Anyone can grow organic produce in just 30 inches of space using 90% less water than conventional garden that sounds this is so neat 182 should a Wendy Coleman here she is the founder of la urban farms thanks for being here this morning these are so interesting they’re space-age looking but they work and they work now can you show us how do these vertical gardens make it so you can grow fruit vegetables herbs edible flowers without using any soil without using any chemicals sure so this is aeroponics and aeroponics allows us to grow fruits and vegetables herbs and edible flowers all without the use of any soil or harmful chemicals you just need water nutrients sunshine and sea so let me show you how it works yes okay it’s super easy you don’t have any gardening experience in it a 20 gallon reservoir that’s filled with water and nutrients there’s a love what is submersible pump it brings the water to the top of the garden and on the way down it showers all the roots that are hanging in the garden nutrient-rich water over and over again and recirculates until the plants absorb it or it evaporates now that’s all it’s kind of scientific to me but I would imagine you purchase something in all the pieces in parts which they are and the really key thing about the technology is it uses 90% less water it’s not the amazing saying deal yet for us and here in California with a drought nearly everyone so the garden is made up of these sections are all stackable and you can grow between twenty to forty four different plans just by adding more sections it’s all food gray plastic and because you’re growing up vertically you can grow so much more in the same amount of space that you would if you’re on the ground so actually ten times more so it makes a great firm urban settings and unused spaces like parking lots rooftop balcony container it’s a real conversation starter – could you imagine you have someone coming over and going off how do you do that is it faster to grow things with this method in is it’s actually remarkable goes like 30 percent faster than commission or gardening because the plants are getting everything they need with water oxford during the nutrients all day long they’re being spoon fast so they’re going that 2-3 weeks ahead of soil here’s the old man in me talking I love the harvesting I don’t have to bend over sure just like let me get my tomato let me get my spinach that’s really this is really the cool thing about harvesting aeroponic yeah it’s living produce so it’s packed full of a hundred percent of its nutritional value so the difference in the taste is really unbelievable and of course there’s just such a different connection and appreciation to your food you know when you grow it yourself and there’s nothing like eating vine ripe tomatoes and the impact on the environment such a positive one and who is using these gardens so you know what they’re growing we have been growing all over Los Angeles and throughout the country they’re so easily scalable so we have them with families in their backyards at schools with chefs restaurants resorts in hotels all the way to doing a major commercial urban farming and food major food growing you talk about the taste you’ve brought some amazing dishes here this morning with ingredients straight from your vertical garden what do we have here here so right here Disney chef Helen Cavallo prepared these dishes for us we have eggplant parmesan we have a strawberry okay yeah and zucchini muffin all from ingredients from our garden and we have a farm that’s just 15 steps up from her kitchen door making an amazing farm-to-table experience you have a bite it’s real and you know what I gotta say Oh gorgeous I know they’re just so beautiful and I want to show you what you think what you can throw to Adam if you’re a great champ or it’s the better vegetables but something’s really good right here I’m so glad you’re enjoying it you can so you can grow anything that doesn’t grow on a tree like an apple or that’s a root vegetable like a beet you can grow broccoli colonies or anything that doesn’t quite work in this macro things that grow on trees like apples that are things like vegetable like that yeah but you could go strawberries water melons cucumbers spinach tomato it’s an all and I guess if you’re gonna use the water for something use it for something that you can eat and use rather than is something you can look at yeah that is really the key is it’s using 90% less water we have those of you who are interested as well on la urban farms details how you can order your own vertical garden you can go to la urban farms comm or you can follow them an Instagram at La urban farms and I’m sure we’ll have some information on our website as well when depreciating guys love sharing it thank you so much for having me 🙂


Vegan Organic Permaculture Farm & Off-Grid || What I Do + Eat

[UltraVid id=181 ]Hi so today is another day another lovely day in Wales Shino I am currently working here in Wales and I’m on the beautiful farm and also just really wanted to do another really simple what I eat in a day videos they usually like to add in sort of what I eat and everything do my videos I love me I’ll show you why I kept teeth stay and everything like as well see you in a second right save for breakfast today I had porridge as you can see here and I have my porridge wisdom homemade bilbrey Chow which we and I also had some peanut butter to fill myself up longer and I had a couple of corn flakes on there as well and it was absolutely gorgeous I did say was I decided to do some watering of the polytunnel which actually takes quite a while because as you can see there’s quite a lot in here and Here I am just watering the plants and watering the tomatoes and then I decided to do some D weeding so I pulled this dog beef out here and I’m use it as mulch and Here I am again just picking out all the weeds and then I became inspired to make myself a salad so I started to pick all the lovely things I could find from a polytunnel that I could eat and these Tomatoes if the yellow ones particularly absolutely so so gorgeous and this is my bounty here and I used this bounty to make my or some of my lunch you can see here I made my salad and I also have that with some homemade hummus some rice and also some curry leftover from yesterday and that was absolutely gorgeous manche I started to do a bit Bondi weeding I did this in the strawberry patch so here are some pots here and I’m just pulling out all the grass and snipping out all the weeds and this is what it looks like at the end you can get the strawberry leaves as you can see here and I took some comfrey I pulled the comfrey out and use that as mulch as you can see here which fertilizes plants and I was a bit hungry because lunch wasn’t very big so I had another salad and I also had some hummus on bread and I wrapped up everything inside the thread because everything tastes nice in a sandwich snack I did some so basically the other day we just we trance some trees all up a section of the lab as I needed to put these steaks in here in order for Frank to know where the trees are when the grass starts growing through and there are a little bit further away from the plants so that you can get strimmer around and cut the grass and then over the arm field we saw this which is the sheep being herded by a tractor and a dog I didn’t you can see that bit it reminded me of Aaron Janice’s video the ethics of wool and if you haven’t seen it yet then I really recommend watching that video because it really explains the wool industry really well I’ll leave a link in the description box below so for dinner we had this gorgeous homemade pizza it was so tasty and I ended up actually having four slices four of these slices here and we had some nutritional yeast on top as well as some vegan cheese to make it really really nice and tasty for per day that I had this utterly lovely fruit tank which was made by Frank the owner of the land here and Here I am eating it and it was completely gorgeous as it said before hey that’s the end of my video guys if you’d like to please feel free to give it a big thumbs up and subscribe to my channel down below if you haven’t subscribed already and feel free to leave a comment if you have any questions for me keep watching guys I will see very very soon I’m learning how to love myself 😁


What Do ‘Natural’ and ‘Artificial’ Flavors Really Mean?

[UltraVid id=161 ]if somebody gives you the choice between two tasty looking snack cakes but one is labeled naturally flavored and the other artificially flavored most people would probably go with the natural one it sounds better who wants to eat food that’s fake I like real food but those labels can be pretty misleading in fact the flavorings could be chemically identical there are rules as to what gets labeled natural or artificial but they’re pretty subtle and you definitely don’t need to avoid artificial flavors to stay healthier be eco-friendly the only reason you might want to opt for the natural version in some cases is it’s just its flavor and the u.s. artificial and natural flavors are defined by the Food and Drug Administration because that’s the agency that gets us a and how companies market and label their foods so first the term flavors itself refers to ingredients that are in the food mainly for their taste rather than any nutritional value so an apple and an apple pie would certainly be adding to the overall flavor but it would not technically be considered a flavor or a flavoring and the FDA considers something a natural flavor if it comes from a plant or animal that source could be virtually anything fruit bark herbs veggies meats the list is long but if it’s made from a plant or animal its natural if not its artificial it does get a little more complicated than that but in the vast majority of cases the difference between the two is only the source we’re sticking to the specifics of the us here but plenty of other countries differentiate these flavors along the same lines so you see similar claims on their food packaging seems simple enough but if you think about how we experience flavor you can see why this whole binary system the FDA has cooked up is not necessarily all that useful because what makes your favorite chocolate chip cookies so delicious comes down to the molecules you taste and smell not where those molecules come from they’re chemicals whether they come from natural sources or are made from scratch in a lab and in many cases the molecules in natural and artificial flavors are exactly the same down to the placement of each atom in bond that’s because for a lot of common flavors we know the main chemical behind them and whether you purify it from through to make it synthetically a compound as a compound as a compound take the vanilla you might use when you bake cookies the main flavor component of vanilla and the one that we recognize is having that sweet characteristic taste is a chemical called vanillin you can naturally extract it from vanilla beans by soaking them in water and alcohol or you can make the exact same chemical in the lab if you go to the all-natural root expect to pay big bucks though because vanilla beans are the fruits of finicky tropical orchids they’re a huge pain to grow and harvest and vanilla is the world’s most popular flavor we cannot grow enough beans to flavor everything we want using only the real stuff there is another natural way to get vanilla flavor with something called a cast aureum but that’s not likely to be a fan favorite that’s because it comes from the castor sacs of beavers which are located down near their tails basically flavoring via beaver but milking beavers for their secretions is not exactly a high-volume industry either so castoreum is too expensive to put in most foods but in the lab you can make this same vanillin in huge batches and for much less money by doing some fancy chemistry on paper pulp or petroleum derivatives that may sound less appetizing than getting it from beans but remember the molecule you get at the end is exactly the same and that’s how we’re able to vanilla fie most of the foods we eat so maybe don’t write off artificial vanilla just because it’s not natural you’ll save some big bucks then there are also some misconceptions about the environmental impact counterintuitive as it might sound natural flavorings aren’t always so great for nature they can have much bigger environmental footprints than their artificial counterparts take masuo lactone a chemical that tastes like coconut which you can find in the bark of certain trees in Southeast Asia the tricky part is if you strip the bark to get it you killed the tree so as much as we might want to have that lovely pina colada flavor the natural version is really inefficient and unsustainable whereas synthetic chemists can whip up Masaya lactone in the lab no tree stripping necessary granted artificial flavorings aren’t perfect for the planet either they’re often made from oil and can require special materials that aren’t environmentally friendly production can also create waste water still that’s usually better than killing entire groves of trees or going through thousands of kilo a fruit in search of specific flavor compounds there is one major downside to keeping things strictly in the lab though the taste because while synthetic vanillin is the same molecule you’ll find in the stuff from vanilla beans real vanilla has hundreds of other compounds that subtly changed the flavor artificial vanilla is a pretty good substitute because around 80% of vanilla flavor comes from that one vanillin compound most people can’t tell the difference but other flavors are much harder to replicate artificial strawberry might be delicious for example but if you think about it it doesn’t really taste like strawberries that’s because you simply can’t reproduce that flavor very well with one or two chemicals it’s super complex so the purity you get with artificial methods may sometimes make for less sophisticated flavors on the other hand it also means that those flavors are better known to scientists and more rigorously tested if this runs counter to your intuition you’re not alone packet is proudly proclaiming no artificial flavors are trying to appeal to the common feeling that substances from mother nature are inherently safer and better than ones invented and produced by people that’s called the naturalistic fallacy but nature isn’t infallible and there’s all kinds of stuff out there that’s natural but will also super kill you just because the flavoring comes from a plant or animal doesn’t mean it’s safer or healthier which is why US flavor regulations applied to both natural and artificial flavors it’s a system called generally recognized as safe or grass basically back in the mid 20th century the FDA decided that food additives should be tested although they could be exempted from review if experts already agreed that the substance was safe since the rules took full effect in the late 1950s just two flavors have been banned one natural and one artificial calamus which comes from a plant known as sweet root and cinema land throttle ate a synthetic compound that gives a grape or cherry flavor some flavorings have raised other types of health flags like diacetyl the artificial buttery flavoring and microwave popcorn if it’s inhaled in extremely large amounts like if you work in a popcorn factory and don’t use protective equipment it can cause a lung disease known as popcorn lung but eating it isn’t the problem so we still use it in theory it’s still possible that some flavors we use have minor negative health effects we just don’t know about even with this testings one complication is that the evidence is summarized by an industry group but since the rules apply to both types of flavours there’s no reason to be extra suspicious of the artificial ones another part of artificial flavorings bad reputation comes from the fact that it’s in processed foods which are less healthy for you they’re often high in sugar and fat while also being low in fiber and nutrients so that’s not the flavorings fault and of course natural flavoring is used for the exact same thing perhaps the most misleading example of this is orange juice Americans used to get most of their orange juice from concentrate but these days we tend to buy it in cartons where the juice doesn’t need to be diluted it seems like a fresher option and companies have marketed it that way to get a premium price but the juice isn’t as fresh as they make it sound because of the realities of large-scale production the juice ends up sitting in tanks for months at a time to keep it from spoiling producers pasteurize it and also remove all the oxygen in a process called d aeration to be fair that processing is important to keep the juice safe to drink but it also removes a bunch of the nicer flavor compounds that make freshly squeezed juice so refreshing the juice might not be from concentrate but companies still reef Laver it right before it’s put in the carton with what people in the industry called juice packs these packs are a mix of flavors usually from oranges orange oil or orange essence so technically they have natural sources so that doesn’t mean the flavor is coming from freshly squeezed orange juice or that the juice is somehow less processed and healthier because the flavorings are natural once you find out what the terms natural and artificial really mean you start to see this type of misleading marketing everywhere but if you think it’s confusing now just wait a few years because biotech is getting in on flavorings blurring the lines even more companies are trying to come up with new ways to make flavors that still count as natural under current labeling regulations even though the source might be bacteria or yeast rather than any recognizable plant or animal with genetic engineering you can program microbes to produce certain flavor molecules than isolate the molecules and use them just like other flavorings that could be a more efficient and eco-friendly solution in some cases especially for hard to source flavor compounds but in a way it would make the labeling claims on food packaging even more meaningless like is that all-natural vanilla flavor from vanilla beans or a very special strain of yeast if you wanted the natural stuff for a more nuanced flavor you’d have no way of knowing what you were getting for now just don’t be fooled by claims that’s sticking to natural flavors is healthier or better for the environment tastes and flavors are based on chemistry and a lot of the time the artificial ones are just as good thanks for watching this episode of scishow


The Vegan Society debate childhood vegan nutrition on Channel 5’s The Wright Stuff

[UltraVid id=123 ]Welcome back to Thursdays show with Helen
Led, Steve First and Joe Woods, still to come Is it acceptable to tell someone, friend,
family, stranger to wash their hands especially if they’ve just come out of the loo. 02071735555
is the number. First though is putting your child on a strict vegan diet tantamount to
abuse? An Italian couple have just lost custody of their 14 month-old son after his strict
vegan diet reportedly left him severely malnourished. The child was taken to a hospital by grandparents
a week ago and after finding him to be under weight, the same weight as a three-month-old
in fact, and in general poor health, authorities took him into care. Veganism is a lifestyle
that excludes all animal products and by products so there’s no meat, no fish, no milk, no eggs,
no honey, no leather fur silk or wool. It’s grown in popularity, the number of vegans
in Britain is up by a staggering 360 percent in a decade. 542,000 in total and It’s usually
an ethical choice and some choose it for their children to follow too but given It’s restrictive
nature, can it provide the nutrients that children need to develop. What experts say
is It’s more difficult to nourish a young child adequately on a restrictive diet especially
as they often have to eat more to get the same energy values, some can end up deficient
in vitamin D, calcium and iron. Unsurprisingly those at The Vegan Society would disagree,
they say research shows vegans are generally healthier then those on an animal-based diet,
as their more clued up about nutrition and joining us now is Jimmy Pearson who is a spokesperson
for The Vegan Society, thank you very much for joining us Jimmy and how long have you
been a vegan?. I’ve been vegan for two years now and I must admit It’s the best decision
I ever made. Why did you decide to go vegan? Well I went vegan initially because I wanted
to improve my health and I very quickly noticed a string of benefits, I was sleeping better,
had clearer skin, my digestion was much improved and I had a lot more energy that was the main
thing I noticed. I went from someone who didn’t enjoy running at all to loving long distance
running, It was fantastic and all the evidence also suggests that the vegan diet is really
effective and protecting against lots of long-term chronic health conditions so I’m sure the
benefits will continue throughout my life but It’s not just about health for me, the
more I looked into the meat industry and the dairy industry, the more the standard practises
shocked me so now I would say I was mainly vegan for the animals. And I would like to
know and I mean It’s all very well you being an adult doing this but do you have children
Yes. And are they vegan? Yes they are. My partner Emma and I had our first child, our
daughter Sharon only 3 months ago so she’s exclusively breast feeding still and I think
we’ll start weaning at about 6 months. And then what are you gonna put the child on?
If they don’t have milk or even goats milk. I think goats milk is quite a good option
but what will after she’s finished breast feeding what will you give your child Well
we will of course be raising her vegan on the basis that we think based on our experience
how we feel and all the evidence and research in front of us that it will give her the best
possible start in life and as soon as she’s old enough to start eating she’ll be eating
all the fantastic wide variety of vegan foods that we eat. Straight to food Laura will continue
breastfeeding as long as she can which is up to two years which I think is the world
health organisations recommendation, particularly people on vegan diets. Do you think people
are going to judge you for that stand? Well they haven’t done so far, I’d say not at all
actually. Well you’re on national TV now so maybe. Public perception is changing fast
and old stereotypes are fading slowly but surely and most people nowadays rather then
asking me where I get my protein from, they’re asking me for recipe ideas which is fantastic
and throughout my partner being pregnant and Sharon being born we had unqualified support
from the medical profession, now that’s not the experience all vegans get but it was for
us whether It’s GPs, midwives, health visitors, they’re all completely behind us and I think
that’s an indication that the tide’s turning and that people are much more accepting of
veganism but there’s a point I’d really like to make here actually and It’s that the media’s
portrayal of this case that’s particularly misleading. Now there are on average 5,000
cases of malnutrition in the UK alone every year yet the media has decided to highlight
a single instance with a vegan family in Italy. Now in terms of malnutrition the problem in
this case and with every case is a shortage of calories and nutrients, It’s nothing inherently
to do with the vegan diet which contains everything you need for great health at every age and
life stage including childhood and infancy and that’s the position of the British Dietetic
Association who are widely regarded as the leading authority on matters like this in
this country. You put your case very well, as one would expect, I’m just interested that
you’ve been a vegan for two years so before that, didn’t you like a pint and crisps and
the steak? Admittedly I was a big meat-eater and if someone told me I’d be vegan a number
of years ago I would not of believed them. I used to work in KFC. Oh my god, even I don’t
do chicken in a drum stick, in a basket sorry. So It’s interesting, you’ve done this for
2 years, I applaud everything you’ve said, what would you do if your child says “Right
dad, I want a steak and I want it now.” Well of course those kind of choices about her
diet are entirely hers and as they will be throughout her life and all different things,
My partner and I will support her however she chooses to live her life and with whoever.
So it’s just for while she can’t answer back she will get the lentils. We will of course
try our best to ensure those choices are informed choices and we’ll explain where food comes
from, how the animals are treated and importantly the impact that has on animals and our health
but also the environment. Jimmy we’ve got a lot of calls on, haven’t we storm? absolutely
we’ve got Ang on line 4, Hello Good Morning Ang, Would you like to address your question
straight to Jimmy. Well my question is that I stopped eating red meat and I became really
really ill and I had to be hospitalized twice and have blood transfusions and nearly die,
I think what you’re doing is really irresponsible, what people need to understand is it’s not
really a question but our biology is animal biology, we can take in iron from animal better than iron from vegetables and I do think It’s a subtle form in my opinion of abuse. I don’t
know whether you could look at it properly because you probably weren’t brought up as
a vegan from birth where you? No I was a meat-eater all my life, and speaking from my experience
I felt significantly better once I removed animal products from my diet and to call it
irresponsible I would have to disagree with that, it’s not a restrictive diet, it contains
everything you need for great health but I suppose the problems come from a lack of educational
knowledge or information about it but there are huge amounts of resources online, It’s
never been easier to vegan than it is now so I’m sorry that you had a negative experience
but that’s not the general experience and if you were willing to give it a try again
there’s lots of support which perhaps there wasn’t years ago. Jimmy I just want to come
back to that point about bringing up a child as vegan and part of the problem seems to
be about the calories being large enough with a vegan diet. Well that is something that’s
been raised, and it’s a point, I can’t dispute that, children of course have smaller stomachs, but the recommendation about breast
feeding for as long as you can goes some way to alleviating that and eating little and
often is another good way to do it. Part of the problem is a vegan diet has a lot of fibre
in it which of course means you need to get even more calories. Absolutely but also there’s
a misconception that things like calcium come exclusively from dairy products but actually
if you look at green leafy vegetables, almonds, tofu, spinach for example, they’ve got much
higher rates of absorption then dairy products. Storm? We have bob on line 3. Hi there Bob,
Hi there. What’s your point? I agree with the guy from The Vegan Society, I’ve got three
kids myself and after two and a half years, for thirty years I ate meat, dairy, and eggs
and I had no reason to change but we came across some information about the ethics,
the health and environmental aspects and as responsible parents we did our research and
put the time in to find out if this was something applicable and that if our kids especially
could thrive on it, that’s what the difference is, maybe if these parents have dived into
this with their child without really doing their research and they haven’t really fed
him that’s where the problem lies but like the man from The Vegan Society said, all the
information is out there and we even consulted a nutritional therapist who gave us some more
information and since then I’ve had a knee problem of 14 years that disappeared, my kids
acne completely cleared up and we’ve never been healthier really. That’s what Jimmy was
saying, Bob thank you very much for giving us a ring. Storm? We’ve got Fiona on line
one. Hi There. Hi There, Good Morning, what’s your point? I agree with Jimmy that there
is a lack of understanding around what veganism actually is, because being plant based as a diet, being vegan is more about a wider understanding on where you can get your values from, if you explain to a child from a young age how their choices impact the wider world, then you are raising a compassionate human
being. I can see how that is a benefit to society and to them long term. Ok Fiona thank you
very much, Jen am I right in thinking you’re vegetarians? I’ll eat fish and occasionally
chicken but only if it’s organic. I’m all about organic and eating clean. You very rarely
see a fat vegan, vegans I see tend to be very healthy looking people. I want to be a vegan
now, let me be a vegan if I can look like him. He looks very lean and healthy. Storm?
We have Aaron on line 2. Hi, I find it astonishing that people equate veganism to extremism,
I’d ask people what’s more extreme eating a plant-based diet that reduces and reverses
your chances of diabetes, heart disease, cancer, or slaughtering 259 million animals daily
on the global scale? I suppose we come back to that point that Jimmy made, that there
is malnutrition on what people could consider a normal diet so in this particular instance
it’s more about the parents perhaps not knowing quite so much. Aaron thank you very much and
I suppose that’s what you’d say Jimmy doesn’t feel extreme to you, you just think it’s all
about food. Emma you’re a vegan aren’t you? Yeah I’m vegan, I think it’s the best decision
I’ve ever made, I’ve never felt healthier then when I started being vegan. I feel great.
How long have you been a vegan? I’ve been a vegan for a year and a half now and I feel
absolutely great and I stand by everything that Jimmy said so its great, it’s not a extreme
diet. Perhaps a little more difficult when you’re eating out with friends. Oh actually
it’s got easier and easier, Most restaurants now do offer a vegan option and I don’t find
it difficult at all, I think it’s fine. Ok thank you very much Emma and to you Jimmy.
I’m not being frivolous but can you have vegan wine? You can absolutely. So growing and fermenting’s
okay, I think that’s what happens with wine. Some of them are cleared with animal products.
With wine sometimes they use egg white to wash in the product. Ok, I’m leaning. Thank
you very much and thank you Jimmy. Thank you to all of you for calling.


The Forest Green Rovers Are The World’s Only Vegan Football Team (HBO)

[UltraVid id=29 ]Talk about British football culture an environmental conscientiousness probably isn’t the first trait that springs to mind but try telling that to Forest Green Rovers the aptly named Club has been based in a tiny English village for a hundred and twenty nine years for the last eight they’ve been owned by wind power tycoon Dale Vince who also owns a multi-million dollar green energy company eco tricity with his investment the Rovers have won a place in England’s professional leagues for the first time they’ve also become the greenest sports team in the world and they’re completely vegan every year we reckon about 20% of all of the electricity we use comes from our own solar panels and the rest we bring in from the grid using our own windmills and solar panels in other parts of the country so we’re on absent powered by green electricity and about 20% of it is made here on-site well I would occasionally call myself a hippie I would say more than anything else if you’re looking for a label I’m an environmentalist sometimes people call me a businessman Erdem like that I think they’re smartly insulting we’ve got a series of drains dug across the pitch and we collect the water that flows on it and we pump it up into a big tank up in the corner there and put it back on the pitch lasers like a you know motorcycle one of the things we’ve done is to take the club vegan and we are described often as the world’s first or any vegan Football Club and we did it for the environment reasons primarily but of course there are human health reasons and animal welfare issues behind to drive to veganism as well and and I personally support all of those first thing you did was stop the serving and red meat and that went down you could say like a lead balloon with some people it was it was a bit shocking bit controversial media called a red meat ban to our players we said look this is a performance issue serious athletes then he read me and they took that on board we’ve done really well last season and we’re on you can diet around the club so this year is all about staying in the league and we’re doing a face over when you first sign here you hear a lot of things about the club and how its run takes you a while to get used to X is completely different to any other football club but when you’re here you really take it on board and you really understand what he’s trying to do at the end of the day they’re trying to save the world two seasons ago now we just took the cows milk away you know and it was a little bit hard for a couple of people you know what are we gonna do you know but you know push comes to shove I say we’ll look to have a beer you know are you trying to steal my limelight have you put the timer on fantastic so what we got here katsu curry pickled vegetables and pickled ginger it’s not typical football food and actually there were there was some resistance and naturally it’s changed but sales have gone up people have realized actually they’re not being punished you don’t get punished good for you given food it’s actually a celebration of what we’ve got look at the size that fire out there you don’t need four is green hungry well I think the classic stereotype of a football fan in England is it’s going to be somebody that doesn’t eat healthy food perhaps isn’t the most progressive in their outlook I don’t think it’s actually holds to like most stereotypes and if you look at our fans talk to our fans you find it actually once they’re introduced to these ideas around the environment they’re very keen to pick them up and run with them which is what our fans have been doing oh it’s great because we’ve been coming up about three or four seasons now and all of a sudden people know us for the vegetarian cycling the club so it’s great for us club this more to be talked about around the world is brilliant football has given us a massive platform and dreamt of really to talk to people all around the world we’ve got fan clubs springing up in so many different countries of the world is quite incredible and these are people that aren’t necessarily football fans but they are people that are concerned by the environment and are adopting for our screen as a football club because what we stand for off the pitch [Applause] you you