Vegan Event Grant Recipient: Wildlife Rescue League

We’re pleased to highlight recent event grant recipient, Wildlife Rescue League (WRL), based in Falls Church, Virginia. WRL provides care for sick, injured, and orphaned wildlife with the intent of releasing them back into their native habitat; and they run a wildlife assistance helpline too!

WRL’s Groundhog Day Vegan Luncheon was well attended and a fun and educational way to introduce delicious plant-based foods to the public and WRL’s members and volunteers. During the lunch, a WRL board member spoke compellingly and comprehensively about the case to be vegan for wildlife, and quoted our Why Vegan for Wildlife? resource. Food for Thought donor and volunteer, Alysoun Mahoney was also given the opportunity to talk generally about the FFT program and resources available.

On the tasty all-vegan and organic menu, prepared by GreenFare Organic Cafe: Local greens with orange walnut salad dressing, veggie chili over brown rice, sweet potato lasagna, and apple crispy for dessert.

WRL has now adopted a plant-based menu policy, “in recognition of the destruction of wildlife habitat that is caused by animal agriculture and the killing of wildlife that is done to protect livestock. The organization hopes that the new policy will bring attention to the ways our everyday meal choices may impact wildlife.”

Congratulations, Wildlife Rescue League, on your successful vegan luncheon and on your menu policy leadership which serves as an example to other wildlife organizations!

For more on the event, WRL put together these video highlights.

Recap: RescueCon

​Last weekend West Coast Coordinator, Allie Gunter, traveled to Oxnard, California to attend the first-ever RescueCon. This very vegan-friendly event featured a variety of activities, vendors, and speakers (including one of Food for Thought’s very own endorsers, The Kitten Lady!). There was bunny yoga, a cat cafe, adoptable companion animals, rescued mini horses, and even a dog running for president!

To further top off an already amazing weekend showcasing the special connection between humans and nonhuman animals, all of the food at RescueCon was 100% plant-based! From the food trucks (which offered pizza and burgers and cupcakes - oh my!) to the nightly Yappy Hour, the bites were a hit!

​Both evenings at Yappy Hour served as another opportunity for Food for Thought to share our work with all of the attendees while they enjoyed delicious, vegan cheese generously donated by Miyoko's. (Thank you, Miyoko's!) This relaxed wine and cheese event served as a perfect example of just how easy it can be to put on a completely plant-based event for your own organization's next fundraiser.

Conventions and conferences are always a great opportunity to not only share the mission of the Food for Thought campaign with the public but to also connect and network with other organizations and potential Advocates. Allie was able to speak with many different nonprofits and Southern California locals about the need for animal, wildlife, and environmental organizations to adopt animal- and earth-friendly menu policies for their events. It is always motivating to see it "click" in people’s minds that serving some animals as food in order to raise money to save other animals really doesn’t make any sense at all.

If you are involved with a nonprofit that you would like to see adopt a formal menu policy, please don’t hesitate to contact us. We offer a variety of free resources, including grant opportunities, to help make the transition as simple as possible!

Recap: APHE National Conference

Earlier this month, two of our Food for Thought staff members traveled to Phoenix to attend the Association of Professional Humane Educators 2019 National Conference at the Arizona Humane Society. Liz Walch, Great Lakes and Canada Coordinator, and Allie Gunter, West Coast Coordinator, had the opportunity to learn about the future of the humane education field, as well as meet professionals from across North America and discuss with them why their respective organizations should adopt animal- and earth-friendly menu policies. Liz and Allie attended workshops with topics focused on the welfare of companion animals, farmed animals, and the planet too.

Liz also spoke on behalf of Food for Thought. Her presentation, Modeling Your Message: Increasing Your Organization’s Impact, discussed one simple change nonprofits can make to expand the scope of their impact for animals and the environment: adopting a veg-only menu policy for sponsored events and fundraisers. (You can catch a recording of it here on our Facebook page.) She heard great feedback from some of the attendees who said they were ready to go back to their organizations and make some changes! Having the opportunity to speak was wonderful, and it was a privilege to talk with such caring people about making positive changes for animals and our food systems.
​
APHE put on a spectacular event filled with knowledgeable speakers, fun networking opportunities, and delicious and nutritious plant-based meals. We are so grateful to be able to send our staff to conferences to not only spread the word about Food for Thought but to also learn more about the future of animal welfare. Seeing firsthand how many compassionate people are out there fighting for animals and the earth always fills us with hope and motivation!

Vegan Event Grant Recipient: San Diego 350

UPDATE: 

After the event, the SanDiego350 board passed a formal veg menu policy, as follows. A big thank you to SanDiego350 for walking their talk as an environmental organization!

”All SanDiego350 events will feature all-vegetarian food items, with a concerted effort made to serve all-vegan food items. This policy will be in effect for all SanDiego350-hosted events, including but not limited to: fundraisers, potlucks, meetings, trainings, and parties. SanDiego350 funds will only be used to purchase all-vegan items. While not all plant-based foods have a lower greenhouse gas impact than all animal-based products, the science in this area shows that favoring plant-based foods will, on average, substantially reduce a person's contribution to climate change. SanDiego350 seeks to share information and encourage individuals to come to their own conclusions about what choices are best for them, but as an organization we want our purchasing power to support solutions to climate change wherever possible.”

​Our latest event grant recipient is SanDiego350, an inclusive volunteer organization working to prevent the worst impacts of climate change and climate injustice. Their Party for the Planetvolunteer appreciation event was a great success! Attendees loved the wide variety of delicious foods served and many expressed pleasant surprise that everything was vegan. “I thought we had plenty: abundance is key at parties like these,” said Steering Committee member Kim Kishon. “I was happy to see how far the money went! It seemed like people enjoyed the Chipotle burritos, chick'n wings, and quartered veggie burgers...”

On the vegan menu: Entrées-- Pizza from a nearby pizzeria, Chipotle burritos, and a variety of sandwiches, wraps, and appetizers like “chicken wings” from Native Foods. Sides and hors-d’oeuvres-- Macaroni salad and fresh fruit; nuts, chips, and pretzels; salsa, hummus, and guacamole. The celebration was complete with vegan cake and cookies from Whole Foods, pinwheels from a local natural foods store, plus a selection of plant-based creamers for hot beverages.

What a beautiful spread and an excellent example of how to source enticing vegan food from both local joints and larger chains. Congratulations, SanDiego350, on creating a truly sustainable event that's kinder to the earth and its inhabitants!

Food for Thought How to: Working with Veg-Friendly Caterers

You’re involved with a nonprofit which has been contemplating adopting a more animal- and earth-friendly menu policy—yet you still have some lingering questions. Does this sound familiar? To start, it’s amazing that you’re looking to align your mission and your actions to save even more lives and to help protect our planet! It’s also understandable to have concerns or inquiries, just like with any type of change. 

One of the most common questions we hear is “How does our organization work with caterers on creating a vegan/vegetarian menu for our upcoming event?” Since we are very fortunate to have a staff member, Barb, who is actually also a vegan caterer, we thought it may be helpful for her to share her knowledge on this very topic via an interview with fellow staff member, Allie!

Interviewer: Allie Gunter, West Coast Coordinator (San Diego, California)
Interviewee: Barbara Troyer, Food for Thought Wildlife & Environmental Coordinator and Caterer at A Broken Angel Sustainable Catering and Food Cart (Bend, Oregon)
​
Q: What tips do you have for someone who is looking to work with a veg-friendly caterer for the first time?
A: Even if a caterer is all plant-based, they probably have a cuisine or cuisines they specialize in. Take the time to review a caterer’s website and social media accounts, then contact them and provide as many specifics about your event as you can and ask for their catering menu. Some catering companies or chains may have pre-set menus and price lists, but for high-end catering, don’t expect a quote without speaking with the caterer first about your event details. Many chefs want to work with you on your special event and will take the time to talk with you about your needs and expectations, then create a customized quote based on the expected headcount and other factors.

​If you’re able to find an all-vegan caterer, I would contact them first as they specialize in delicious and creative plant-based foods. However, if this is not an option in your area, many caterers are now offering vegan entrées alongside their other menu items. If they do (or are looking to do) a substantial amount of vegan catering, their catering menu will reflect this. Even traditional restaurants and caterers are sometimes willing to take on a creative challenge and will work with you to produce crowd-pleasing options. This is a win for both your event and for the caterer, as a successful catered event can draw new business and showcase the diversity of the chef. I’ve noticed caterers commenting after preparing an all-vegan spread that they found the process exciting and plan to offer more vegan options going forward for other clients.

Q: What made you decide to offer vegan food for your own catering business?
A: Creating a vegan catering business (and food cart) was a natural fit for myself and my chef partner, Richard Hull. I’d been a long-time vegan activist and dreamed for years about opening a food cart or other food business. Chef Hull is French-trained and brought 20+ years of experience in restaurants from his own bistro, to head chef at multiple award-winning restaurants, to high-volume hotel catering departments. When Richard relocated to Oregon and had a personal lifestyle change, he utilized his talent and training in developing a new Southern American vegan cuisine. Or as I often tell customers, “He turned his magical talents onto plants and never looked back!” I brought years of casual vegan cooking experience to the team as well and have happily expanded into the roles of baker and fermenter for A Broken Angel. Operating both the food cart and catering business allows us to offer our community two very different types of vegan cuisines: cart art (street food) and high-end catering (weddings, parties, and so on). What both have in common is savory and approachable food with no reliance on mock meats or fake anything.

Q: What is your personal favorite vegan food item you make?
A: I can tell you that our customer’s favorite food cart item is probably the biscuits and gravy (I make the biscuits, Richard makes the gravy). Personally, I love toasted English muffins in the morning with avocado, garden tomatoes, homemade sauerkraut, capers, and a bit of salt and pepper. Sometimes I’ll add a little Miyoko’s cream cheese. I also enjoy chickpeas cooked almost any way, and baking and devouring a good cinnamon roll. But I love the taste of Field Roast products too, so meals don’t always have to be made from scratch!

Q: What trends do you see happening in plant-based foods?
A: Veganism continues to be a top consumer trend and as a result, more people than ever are expecting vegan options at events. In fact, a Top Trends in Prepared Foods in 2017 report highlighted that the number of vegans in the U.S. grew 600% in 3 short years! Numerous studies have also reported that reduced meat consumption is key to reversing climate change. At the same time, many more options are available to consumers in stores like aged cheeses and savory sausages and burgers, and plant-based meats and lab-grown meats continue to improve in texture and flavor and become more widely available. Although there are some cooks that rely heavily on these substitutes, I’m seeing more vegan chefs starting to branch out into specialized cuisines that minimize the usage of mock meats and cheeses.

Q: What are the most common ingredients you use to substitute for eggs, dairy, etc.?
A: Almond milk is our go-to for so many recipes from biscuits to griddle cakes to savory dishes. Cashews are a staple as well for crème sauces. Refined coconut oil is cut in for butter in baked goods and used in many other ways. We include a variety of mushrooms in our savory dishes (I mentioned earlier that we don’t use mock meats for the food cart or catering). Occasionally, I’ll use flax or chia in place of eggs or gelatin, or aquafaba (from chickpeas).

Q: What is something you wish your clients knew ahead of time when working together?
​A: We’ve catered for some nonprofits and private clients who may eat vegan themselves but have many guests or family members who are not as familiar with plant-based eating. I would suggest that they not emphasize the fact that the meal will be vegan. If asked, describe the type of cuisine and courses in such a way that it sounds enticing! Don’t start out by saying, “Well, it’s all vegan…” We don’t talk about meat-centric meals that way. Imagine if every time someone referred to Italian food, for instance, as meat-based Italian food. So why should we say, vegan Italian food? It’s just good food.

Thank you to Barb for sharing her wisdom on plant-based catering!

The guests at your next fundraising or sponsored event will be singing the praises of your choice to serve menu items that further the impact of your organization’s scope—whether they are personally plant-based themselves or not!

IF YOU EVER HAVE ANY SPECIFIC QUESTIONS ABOUT HOW TO ADOPT A BOARD-APPROVED, VEG-ONLY MENU POLICY OF YOUR OWN, DON’T HESITATE TO REACH OUT TO US!

Vegan Event Grant Recipient: Animal Aid

Portland, Oregon based Animal Aid recently hosted their annual Whiskers, Wine & Whisky gala, and this year thanks to a Food for Thought event grant, it was an all-vegan affair! Animal Aid is a nonprofit, no-kill animal rescue and welfare organization that helps companion animals in need; actively promotes spay and neuter programs to reduce overpopulation; and educates the public by promoting respect for all animals, the ethic of compassion, and the need to be kind and responsible stewards.

On the savory vegan menu: Entrées—Eggplant osso buco and za’tar spiced kebabs. Sides and hors-d'oeuvres—Root vegetable salad, house-made salad rolls with sweet chili dipping sauce, and vegetable crudité. The meal was topped off with a delicious cranberry pear crisp for dessert.

According to Director of Operations, Paige España, the event was a resounding success, doubling its fundraising goal from the prior year, and eliciting lots of positive feedback. “We're… learning how to pick vegan dishes that have a wide appeal so that those people on the fence can have a good (perhaps surprisingly good) experience and hopefully be more open to incorporating more vegan foods in their diet and more willing to consider a vegan lifestyle overall,” said España when reflecting on the event. She also mentioned that for their next event, they would look for a heartier second entrée option (in addition to the eggplant dish). This is a great tip for event planners working with caterers, as guests expect plant-based entrées to be just as delectable and filling as more traditional options.

Congratulations, Animal Aid, on a successful event showcasing compassion to all animals!

Food for Thought How to: "Why Vegan?" Resource

At Food for Thought, we’re here to help. We’re here to help all species, our planet, and each other. Our campaign encourages animal, environmental, and wildlife nonprofit organizations to adopt animal- and earth-friendly menu policies. By doing so, these organizations’ actions and ethics better align, and their impacts are further amplified.

Food for Thought wants to bridge common gaps in thinking. In order to make the transition to veg-only events as simple as possible, we have a variety of resources to offer. From sample letters to grant opportunities to testimonials and beyond, Food for Thought wants to make it easier for your board to approve a formal policy. One of our most popular resources is our Why Vegan? series. We offer Why Vegan for Farmed Animals, Why Vegan for the Planet, and Why Vegan for Wildlife, all of which dive deeper into the reasons why respective groups will benefit from going plant-based. 

• In Why Vegan for Farmed Animals, we focus on how all nonhuman animals deserve the same amount of respect and compassion—whether they be a kitten or a piglet. Just like the animals we share our homes with, farmed animals are sentient beings who have the innate desire to live. After all, it doesn’t make any sense to host an event to raise money to save animals’ lives while serving other species for the meal.

• Why Vegan for the Planet emphasizes the realities of animal agriculture and its effects on the health of our earth. The two are directly linked due to the fact that the production of meat is one of the leading causes of greenhouse gas emissions, as well as a top contributor for loss of biodiversity, species extinction, and pollution. One of the best ways to become true leaders in the sustainability movement is to forgo all animal products.

• Why Vegan for Wildlife discusses the need to help all nonhuman animals, especially since more than 98% of animals that die at the hands of humans are actually farmed animals; therefore, wildlife nonprofits should consider extending their impact to include helping these species. Animal agriculture is also one of the leading threats to wildlife habitat loss, as well as waterway contamination, ecosystems disruptions, and deforestation. In order to further their own conservation efforts, wildlife groups would benefit from no longer supporting the very businesses that are hurting the lands and species they are trying to save.

At Food for Thought, our aim is to help all of these groups realize we have a responsibility to every living creature and to the health of our planet. Whichever cause is closest to your heart, please consider sharing the appropriate Why Vegan? resource with those stakeholders. One change can make a world of difference in all three areas.

Expand your compassion to your org’s own plate by adopting a plant-based menu policy. Let Food for Thought help you get started today! Contact us to get your organization on track to having its values and actions match up.​

Vegan Event Grant Recipient: Citizen Coalition for Wildlife and Environment

We’re happy to report on another successful event, this time by Citizen Coalition for Wildlife and Environment, of Grand Island, NY. Wildlife Appreciation and Education Day brought together a diverse group of people to talk about and educate on compassionate coexistence and habitat and wildlife protection—and snacks were provided through our Food for Thought vegan event grant!

Event organizer Dave Reilly said that the food was a big hit, with many attendees expressing their shock that it was all vegan. The enticing comfort food spread put together by local community college food service included vegan “mac and cheese,” plant-based sliders, and pickled beet and chef salads. According to Reilly, the college caterer was so pleased with their completely vegan menu, that they plan to advertise it as an option for future events, which will help even more functions go vegan!

​A big thanks to the Coalition for encouraging people to consider the choices they make that affect both animals and the environment.

Vegan Event Grant Recipient: Climate Tracker

​Congratulations to event grant recipient, Climate Tracker, an international organization that trains aspiring young journalists to learn and write about climate change! Climate Tracker recently hosted a three-day Climate Journalism Workshop in Poland, bringing together participants from four different countries and providing delicious vegan food for all activities.

International Program Manager Arthur Wyns relayed that the event was a great success. “Reducing meat consumption is an important element in tackling climate change, a fact most participants were unaware of going into the workshop,” he said. “Differently from other such events we have organised in the past, this all-vegan workshop led to many more heated discussions on environmental issues such as meat consumption, lifestyle change, and sustainability. Some of the young journalists have already written about the subject in their national media since the workshop.”

“Only a few of the participants were vegan or vegetarian,” said Wyn. “For most participants, eating vegan was a new experience they would not have undertaken on their own. Many participants were surprised how delicious and varied the food was they were served.” Wyn also mentioned that the caterers were new to creating plant-based meals as well, and they found the process a creative challenge, proudly sharing the results on social media. Menus for the multi-day event included local Polish foods, Middle Eastern style tasters (think hummus and olives), vegan burgers, and fresh juice. 

After the event, Climate Tracker adopted a formal menu policy which states all projects going forward “are obliged to be 100% vegetarian, and should aim at being entirely plant-based.” The group plans to incorporate this new policy into a broader sustainability policy in the new year.

Thank you, Climate Tracker, for walking your talk as an environmental organization by providing vegan food for your trainings and implementing a plant-based events policy!

Vegan Event Grant Recipient: Our Companions Animal Rescue

Last month, Our Companions Animal Rescue hosted their annual birthday party fundraiser, celebrating six years since they opened their sanctuary in Ashford, CT. Our Companions Animal Rescue (OCAR) is home to cats and dogs with medical and/or behavioral challenges where they are provided the time, guidance, and care until they find their forever homes. OCAR also provides a number of programs for their community including dog and cat behavioral services, training classes, support services for feral cats, veterinary assistance, and public education.

OCAR has been a long-time supporter of the Food for Thought campaign, adopting their formal vegetarian menu policy in 2015, but this event marks the first time all food provided was plant-based. Local caterer Not Only Juice provided attendees with a dazzlingly delicious  spread of arugula beet salad, potato salad, chickpea salad, quinoa salad, caponata wraps, "bacon" and sweet potato sandwiches, "chicken" salad wraps, and vegan cupcakes adorned with pictures of sanctuary residents. How cute! 

Volunteers, donors, and guests were invited to tour the sanctuary and meet the animals. According to OCAR Executive Director, Susan Linker, “While our Sanctuary is lovely and a great place to visit I have to say that the food made the event. All the guests felt so special to have such a delicious and ethical spread provided for them and people raved about the food.”

We applaud OCAR for their steadfast commitment to compassion for all animals and we wish them all the best as they continue their life-saving work. Thank you for being humane leaders for your community!

Vegan Event Grant Recipient: Nevada County Pets In Need

Nevada County Pets in Need (NCPIN), a 100% volunteer staffed organization that collects food and supplies for the companion animals of those in need, recently held a beautiful gratitude event for 80 of their donors. It was also their first ever all vegan event! The fully plant-based reception was a hit from start to finish.

The catered dinner was purchased with a grant provided by the Food for Thought program. Thanks to the talents of Emily’s Catering & Cakes, attendees enjoyed an array of tasty bites including tofu lettuce cups, crostini with fig and butternut squash, endive with curried tofu, stuffed mushrooms, polenta with chili, seasonal fresh fruit, and cobbler. (It all sounds absolutely delicious!) The best part of it all? Zero animals were harmed in the creation of the meal!

Patti Galle, the Executive Director of NCPIN, said people were raving about “how good [the] vegan food was,” and added that “many had not tried it before [and] loved it!” It is always fun to try new foods. It is also so exciting to see more and more animal welfare groups like NCPIN expanding their scope of impact by choosing to leave animal products off their plates at events. Way to go, NCPIN! We deeply admire your commitment and compassion.

If your organization is interested in hosting its premiere plant-based event, be sure to check out our grants page.

Vegan Event Grant Recipient: Alberta Spay and Neuter Task Force

We are proud to announce the first ever recipient of the new Food for Thought Vegan Event Grant! The Alberta Spay Neuter Task Force (ASNTF), which helps reduce companion animal overpopulation in Canada’s First Nation communities, held a Volunteer Appreciation Luncheon earlier this month. From all accounts, it was a smashing success!

Jackie Lind, the Medical Manager for ASNTF, reported that the event “was well attended” with a “fun atmosphere and rave reviews about the food.” “[The food] was amazing and most people had several plates full,” she added. And we can see why! 

ASNTF served up a delicious 100% plant-based buffet including Thai tofu subs, falafel skewers, two varieties of popcorn chicken, jackfruit pulled pork tacos with coleslaw, loaded nachos with homemade salsa and guacamole, and assorted vegan sushi rolls. They topped it off with blueberry vanilla cupcakes for dessert.

The food was catered by local restaurants in Calgary, AB, including the all vegan Dandelion Cafe, with the vegan sushi from Globefish, and cupcakes from Planet Organic.

We are proud to have sponsored this event with our Vegan Event Grant and wish ASNTF all the best as they continue their amazing work and further become truly humane leaders!

New Grants Available for Vegan Events!

Animal Place’s Food for Thought campaign, which works to promote veg policies for companion animal, wildlife, and environmental organizations, has two new programs to encourage vegan events!

Nonprofits that are holding an all-vegan event for the first time can get up to $1000 of their food costs reimbursed. And for catered galas, Food for Thought is encouraging orgs to add a vegan option that can be selected in advance at half price. Animal Place will pay the other half, up to $1000.

Alberta Spay Neuter Task Force (ASNTF), which helps reduce companion animal overpopulation in Canada’s First Nation communities, was the first recipient of an event grant. Their Volunteer Appreciation Luncheon for 60 people provided a colorful variety of vegan dishes that drew rave reviews from attendees.

Like ASNTF, animal shelters, SPCA's, humane societies, wildlife rescues, and environmental groups increasingly see it’s ethically inconsistent to serve some animals as food while protecting others. To date more than 350 orgs in North America have adopted animal- and earth-friendly menu policies. Along with helping volunteers and employees promote vegan policies within their orgs, Food for Thought partners with outside groups such as the Center for Biological Diversity to raise the issue of animal agriculture’s impact on the planet.

Note these grants are only available for orgs that do not already have an official policy of serving vegan meals at events like fundraisers and conferences. Those interested in applying for a grant can learn more here.​ Food for Thought also continues to offer Policy Grants for adopting a formal veg menu policy.

Center for Biological Diversity and Animal Place Partner to Offer Food for Thought on Animal Agriculture

Gary Smith | Evolutus PR | 818-783-0569 | gary@evolotuspr.com

Patti Nyman | Animal Place | 530-477-1757 ext 3 | patti@animalplace.org

Jessica Herrera | Center for Biological Diversity | 520-260-1725 | jherrera@biologicaldiversity.org

​​GRASS VALLEY, and SAN FRANCISCO, CA – Animal Place and the Center for Biological Diversity today announced they are teaming up to call on environmental organizations and conferences to adopt earth- and animal-friendly menu policies.
 
Among other projects, the two groups are co-developing materials, securing speaking opportunities, and challenging the movement to adopt plant-based policies with Animal Place’s “Food for Thought” campaign.

“The environmental community can no longer ignore the disastrous effects of animal agriculture on the planet,” said Stephanie Feldstein, population and sustainability director of the Center for Biological Diversity. “If we want to protect the environment, we need to switch to a diet that’s better for the climate, wildlife, and our own health by reducing our meat consumption.”
 
Animal agriculture is a primary cause of climate change, habitat destruction, biodiversity loss, water use, pesticide use, and pollution. It is responsible for 14.5 percent of global greenhouse gas emissions. And Americans eat an average of three times as much meat per capita as the rest of the world.
 
“By joining forces with Center for Biological Diversity, we have an important ally in the environmental movement as we promote the necessity of veganism for sustainability, preserving habitats, and protecting all animal species,” said Patti Nyman, Campaigns Manager at Animal Place.
 
The Center’s Take Extinction Off Your Plate campaign is the first program of its kind making the connection between animal agriculture and threats to wildlife. It encourages people to reduce meat consumption as a critical means of reducing their environmental footprint. In accordance with its mission, the Center’s board-approved menu policy specifies that organizational events serve only plant-based foods.
 
Animal Place maintains a “report card” of organizations that have board-approved earth- and animal-friendly menu policies—and those that do not. Its Food for Thought campaign works with and awards grants to animal and environmental protection groups to encourage animal-friendly vegan menus at their sponsored events, and is endorsed by national organizations and federations, veterinarians, celebrities, and other public figures.
 
About the Center for Biological Diversity
The Center for Biological Diversity is a national, nonprofit conservation organization with more than 1.6 million members and online activists dedicated to the protection of endangered species and wild places. For more information visit biologicaldiversity.org.
 
About Animal Place
Animal Place, founded in 1989, is one of the oldest and largest animal sanctuaries in the nation, operating a 600-acre sanctuary in Grass Valley, California and an all-vegan market in Berkeley, California. Animal Place’s California animal shelters fill a much-needed niche of farmed animal rescue, sanctuary, education, and adoption. Animals arrive from small and large farms, slaughterhouses, research facilities, and neglect or cruelty cases. Nestled between Sacramento and Lake Tahoe, its Grass Valley location offers tours, cooking classes, and workshops at the sanctuary as well as volunteer and internship opportunities. In 2010, Animal Place began rescuing animals directly from California egg farms, and since then has saved more than 26,000 hens. Animal Place—named best farm sanctuary in the country by Best in Shelter—is a nonprofit 501c3 organization funded by private donors. For more information, visit animalplace.org.

National Animal Welfare Conference—Toronto, Canada

From April 16-19, animal advocates from across Canada came together in Toronto for the National Animal Welfare Conference, hosted by the Canadian Federation of Humane Societies. Food for Thought Canada Coordinator, Patti Nyman, delivered a presentation on the Food for Thought program as part of a panel called "Does What We Eat at Events Matter?" Co-panelists included Nicholas Gilman, executive director of the Montreal SPCA, and Geoff Urton, senior manager of stakeholder relations at the BC SPCA. The panel was popular, inspiring, and community-building.

The conference was a huge success! The atmosphere was both cooperative and collaborative, and critical and challenging. The food was delicious: all veg, mostly vegan, and included a nacho bar at the opening reception, an Indian-inspired buffet, wraps and sandwiches, burritos, mixed salads, and out-of-this-world cupcakes! Our table was busy, as attendees pondered our message, and we handed out 40 Advocate Toolkits, 35 Campaign DVDs, Humane Eating Guides, and lots of literature about Animal Place! Our panel was one of the most well-attended sessions, and shelter staff from the largest to the smallest of organizations were ready to have conversations about the food they serve at events. Many are bringing their enthusiasm about the campaign back to their organizations so they can begin working toward a plant-based menu policy.

With 5 regional coordinators across the US and Canada, we're so excited to bring the message of compassion for all species to the sheltering community! Get in touch if you'd like to see us at your event!

A National Survey of the Best in Shelter Fare

FOOD FOR THOUGHT STAFF HIT UP SHELTERING EVENTS 
& DISCOVER THE BEST VEGGIE BITES 

As many of our readers know, the Food for Thought Campaign has gone NATIONAL this year! In our travels, we're discovering some truly amazing veggie fare at animal welfare events across the country. Take heart and try not to salivate too much over these mouthwatering meals. 

We hope this inspires you to get creative with your menus and try your first all-veg/an event, if you haven't already! 

NEW ENGLAND: New England Federation of Humane Societies Conference

• BREAKFAST: Bagels, Veggie Cream Cheese & Jam

• LUNCH: 3-Bean Chili, Lentil Stew, Mashed Root Vegetables, Asian Greens & Herb Salad w/ Chili Vinaigrette, Sesame Vegetable Stir Fry & Fried Rice, Portobello Mushroom Stroganoff w/ Noodles, Cheesy Polenta Cake over Ratatouille 

• SNACKS: Soft Baked Pretzels w/ Gourmet Mustards, Edamame Snack Packs

• DESSERT: Ooey gooey Chocolate Chip Cookies, Whoopi Pies (they were gone in minutes!)

NEW JERSEY: St. Hubert's Animal Welfare Center's Canine Cotillion

• HORS D'OEUVRES: Marinated Artichokes, Eggplant "Caponata", Couscous Salad

• DINNER: Butternut Squash Ravioli w/ Wild Mushrooms and Crispy Kale, Grilled Vegetable Wellington w/ Mushroom Cream Sauce, and Pan-Fried Artichoke Cakes w/ White Bean Puree and Asparagus

• DESSERT: Lemon Meringue Tart, Petit Fours, Sorbet

CALIFORNIA: National Museum of Animals & Society 1st Annual Gala (all vegan!)

• HORS D'OEUVRES: Bruschetta Toasts, Vegetable Pot Stickers, Pea & Potato Samosas, Pizza Wedges w/ Sicilian Eggplant & Pine Nuts

• DINNER: Asian Salad w/ w/ Carrot, Picked Red Ginger, Mandarin Oranges, Red Bell Pepper, Toasted Almonds + Won Ton Crisps; Pad Thai Noodles w/ Teriyaki Glazed Tofu Steaks, Broccolini, Grilled Pineapple

• DESSERT: Sorbet, Apple Almond Tart, Chocolate Cake, Assorted Cookies, and Seasonal Fruit & Berries 

Food for Thought Expands Across U.S.

Earlier this year, Animal Place expanded its Food for Thought campaign—originally piloted in California—by hiring three new regional coordinators to work in specific key areas in the United States. Chesapeake (Deva Holub), New England (Janice Krish), and the Northwest (Barbara Troyer) are now taking up the effort to work with area shelters and rescues to improve their plant-based offerings and adopt animal-friendly menu policies.

These coordinators are developing invaluable resources for nonprofits in the area so they can better source veg fare and more easily implement veg policies. Now and in the coming months, Deva, Janice, and Barbara will undertake outreach at area conferences, seek out additional endorsements, and work with local volunteers and activists. 

If you're in one of these regions, please reach out to your coordinator and see how the Food for Thought campaign can benefit you!

3 NEW REGIONAL COORDINATORS
JOIN FOOD FOR THOUGHT CAMPAIGN

DEVA HOLUB is the Chesapeake Regional Coordinator for Animal Place's Food for Thought Campaign. Vegetarian since the age of seven, Deva made the change to a vegan lifestyle in 2009 after reading Jonathan Safran Foer’s “Eating Animals”. She currently resides in Glen Arm, Maryland with her husband, Matthew, and two cats, Alphie and Sophie. She is also the proud co-owner, manager and full-time baker of, Sweet Dukes Vegan Bakery, a small-batch organic, vegan bakery she founded with her husband. 
deva@animalplace.org

BARBARA TROYER is the Northwest Regional Coordinator for Animal Place's Food for Thought Campaign. She also passionately advocates for animals, people, and the earth as the producer and co-host of All Things Vegan Radio; as Co-Executive Director of VegNet Bend; and through her work with a nonprofit that teaches nonviolent communication skills. Barb is finishing up her M.A. in Humane Education and is always seeking more ways to use her master's degree plus her writing, design, and IT skills in service to nonhuman animals. She has shared her home with many rescued cats and dogs and is currently ruled by five cats.
barbara@animalplace.org

JANICE KRISH is the New England Regional Coordinator for Animal Place's Food for Thought Campaign. Based in Salem, MA, Janice has previously work at The Humane Society of the United States and FOUR PAWS International.  As an animal advocate and entrepreneur she finds ways to make a difference for animals. Before moving to MA, she founded an animal ministry in CT, All Creatures Great & Small, and started The Underdog, an animal welfare newspaper for college students. She feels lucky to be able to work with her bunny, Fun, close at foot. She sees the Food for Thought program as a golden opportunity to choose compassion and looks forward to introducing fresh and innovative veg food caterers to your community.  
janice@animalplace.org

In Memory of Simpsons' Creator, Sam Simon

SAM SIMON
PHILANTHROPIST, SHELTER DIRECTOR, VEGAN
1955 - 2015

It is with heavy hearts that we say goodbye to Sam Simon, the critically acclaimed television writer, producer and director of Taxi, Cheers, The Tracey Ullman Show, The Drew Carey Show & The Simpsons, which he co-created. Simon was an animal lover through and through and a dedicated philanthropist, allotting his $100 million dollar fortune to charity. Since 2002, Sam funded the Sam Simon Foundation, an organization dedicated to rescuing and retraining stray dogs who would otherwise be euthanized. 

His dog shelter has been described as "the grandest... in the country," a 5-star, 6-acre campus in Malibu, California. The Foundation gives stray and abandoned dogs a new lease on life. As Simon explains, the foundation aims to "rescue dogs" and "train them to be service dogs, [to help] people with disabilities," primarily the deaf. It also provides a free mobile spay and neutering service for low-income guardians, free operations for ill canines, and trains pups to help soldiers returning from combat in Iraq and Afghanistan deal with PTSD.  

The Sam Simon Foundation Spay & Neuter Mobile Clinic.

In 2011 Simon established and self-funded the Sam Simon Foundation Feeding Families program, a vegan food bank which provides food for people and animals in need; the program helps feed some 200 families per day.

Sam passed away earlier this month after a two-year battle with cancer. His foundation will continue to help both people and animals and continue his legacy of compassion by operating on a plant-based policy. You are missed, Sam!

Thank you for giving us so much food for thought. We hope your work will inspire other shelters to consider going veggie too!

Veganism is an answer for almost every problem facing the world in terms of hunger and climate change.

- Sam Simon

Animal Welfare Groups May be Losing their Appetite for Meat

It's a situation that has left many an animal lover in a quandary.

You want to support your favorite shelter or rescue at its annual fundraiser. But the bill of fare for the evening is a carnivore's dream.

Saving animals is key to the organization's mission. Oh, and how would you like your prime rib cooked?

”I don't understand the thought behind serving meat at events,” says Kristen Gerali, founder of ALIVE Rescue in Chicago. “We are so passionate about saving animals. To serve animals at an event is just… I don't know, wrong.”

ALIVE, which Gerali founded in March 2008, doesn't serve meat at any of the five to seven events it holds each year. It never has. She made it part of the group's mission statement.

”(The policy) is well-received and people respect us for it,” she says.

Vegetarian and vegan menus are not always the case with other animal welfare organizations. But that may be changing.

Other groups around the country are taking a step back and re-evaluating the food they serve at fundraisers, adoption events, or even volunteer recognition luncheons. For some, the time has come to back up their talk of compassion toward animals with action. Meat is out, vegetarian and vegan alternatives are in.

”Over 90 percent of animals raised for food are raised in factory farms. When that information is shared people don't want to be part of that,” says Heather J. Cammisa, president and CEO of St. Hubert's Animal Welfare Center in New Jersey. “We're relied upon to be a leader in animal welfare standards, so we have to be active.”

When Cammisa came to St. Hubert's in 2010, the 70-year-old organization was serving meat at its events. She had previously worked with other groups that went vegetarian, “and when I came here we started the discussion.”

Now, St. Hubert's is meatless.

”Our mission involves the humane treatment of animals, building an environment where people respect all living creatures,” Cammisa says. “And this aligns with that.”

The shelters don't need a lot of convincing if a 2013 survey of people who work or volunteer at California shelters and rescues is any indication. It found that 85 percent believed it was ethically inconsistent for an organization that rescues animals to sell or serve animal products. Still, only 29 percent had adopted a vegetarian or vegan policy.

Cammisa believes that some organizations fear a negative reaction from donors and supporters. That wasn't the case for St. Hubert's, though initially some people needed to be reassured.

"People came up to us, you know, ‘I thought you were telling me what I could eat in my home.’ But this is great,” she said. “It's about opening eyes.”

Before Gerali founded ALIVE, she was with another group that tried to implement a no-meat policy, but there was resistance.

”A lot of people say, ‘People are paying money, they'll expect meat.’ Or they are meat eaters themselves. It's a lifestyle. You don't see… the cruelty animals have to go through just to arrive on our plate. It isn't pretty. Maybe they didn't realize.”

Gerali says that she has had only one complaint since ALIVE was founded.

”The gentleman was a big-time meat eater,” she says. “‘Where's the meat?’ I told him it's just not something we support. It's cool too because it's sort of an educational tool without getting in their face. We offer the (vegetarian) options and they enjoy the flavor, and we hope they follow up.”

Shelters, rescues and other groups that are considering a policy change are getting help from Animal Place, a California-based farmed animal sanctuary. Through its “Food For Thought” program. Animal Place is awarding $25,000 in grants to animal organizations that institute a vegan policy. The group began accepting applications in February.

In addition, Animal Place also gives suggestions on how organizations can explain and adopt the policy and even offers plant-based menus and recipes.

”The time has come,” Cammisa says. “When it was all discussed and when we were putting together our policy—and that we’d be encouraging people to reduce the demand—there was discussion, ‘Will this offend people? Will this be considered fringe?’ It's like herding cats and it needs to be discussed.”

"It'd be such a disservice to the animals if we came late to the party advocating for these animals. We have to be in the forefront. We shouldn't be lagging messengers for this."

bhageman@tribpub.com
Copyright © 2015, Chicago Tribune

A Lesson From the Academics

HUMANE FOOD POLICIES TAKE ROOT 
IN ANIMAL STUDIES CONFERENCES

We’re here to talk about all sorts of things. And we’re going to see some things. And we’re going to hear some things. And we’re going to eat some things. No animals for the weekend though—we’ve gone all vegan because that is a powerful commitment to the lives of animals as animals and aslives that does not in any way, through any rationale, encroach upon their lively animacy. A welfare defense of using animals for food or other purposes still has at its core the claim that animal wellbeing matters—makes a difference beyond obligatory inter-human politicking. And so we want to be mindful of that claim on welfare and try on for size what welfare-all-the-way, beyond and after WELFARE, might look (and taste) like. 

Animal studies is the burgeoning new field in academia that looks at animals in a wide variety of cross-disciplinary and interdisciplinary ways. Think: literature, cinema, history, art, the sciences, and other areas of study. The field is sometimes also known as Human-Animal Studies, Critical Animal Studies, or Anthrozoology. As minors, majors, and even master's programs are being created in this vein, so are conferences. 

And just what do you think these conferences might have on the menu for their hungry lifelong learners? Well in the case of the "All Things Great and Small" conference at the University of California - Davis, it was an all-vegan, four-day foodie extravaganza. Every morning featured a gourmet assortment of muffins and pastries. Lunch included soups, sandwiches, and fruit. As for break time—coffee and cake!

In his introductory welcome, conference organizer Ted Geier, put the event and the food offerings into context—

Welfare-all-the-way. We like the sound of that. Shouldn't animal shelters, humane societies, and rescue groups also try a ‘welfare-all-the-way’ approach? If the academics can do it, so can the welfare community. 

Conference attendees enjoy a day trip to PAWS sanctuary in Northern California, an organization that endorses the Food for Thought campaign and maintains a veg policy for their sponsored events. Photo credit: pawsweb.org.