Bronwen Evans looks at the rise of young people choosing plant-based alternatives in Africa and speaks to Donovan Will at ProVeg South Africa about the accessibility of plant-based products.

Nicholas Simms of Australian plant-based food brand Fënn Foods talks to Madaline Dunn about using different pulses to create better meat analogs and getting Australians to reduce their meat consumption.

Food awareness organization ProVeg International has announced plans to establish a representative office in Shanghai, China. This is the first time an international NGO focused on supporting plant-based diets has opened an office in the country.

ProVeg International, a non-governmental food awareness organization, working to change global food systems, recently announced the launch of its Youth Board. Comprising ten young activists from across the globe, the Youth Board will promote ProVeg's goal of reducing meat consumption by 50% by 2040 under the banner "Diet Change Not Climate Change."

A company-led consortium is set to establish one of the world's largest plant protein hubs in South Australia following a significant investment from the Australian government. Led by Australian Plant Proteins (APP) with partners AGT and Thomas Foods, the project will transform the region into a plant-based protein powerhouse.

This week, Madaline Dunn talked to Dr Maria Saarela, Research Director in Food Sciences at the South Australian Research and Development Institute (SARDI), to learn more about Adelaide's new plant-based food incubator laboratory, the exciting research ahead and the challenges of working with pulses.

Kanish Gupta is Co-Founder of Pilk, a plant-based milk start-up based in Mumbai, India.

Kira Nash interviewed David Julian McClements, a professor and researcher in food science at the University of Massachusetts Amherst in the United States, about his groundbreaking work with plant proteins to create new, healthful, plant-based alternatives to traditional meat and dairy.

Hodmedod’s co-founder and fava bean enthusiast Nick Saltmarsh on the fragility of food supply chains and why pulses hold the key to a more sustainable future.