A Cheeky Wink To Sustainable Gardening Gives New Meaning To Bottoms Up!

Just when you thought your garden was a retreat from the world’s hustle and bustle, peep over the hedge and be greeted by a sight sure to plant a grin on your face!

The Soil & Health Association of New Zealand is peeling off layers this festive season with a rather sassy Nude Gardening Calendar, guaranteed to provide a whole new meaning to ‘bottoms up’ this Christmas.

Source: Soil & Health Association of NZ

This whimsical wall adornment for 2024 isn’t just about capturing organic gardeners in their natural habitat; it’s a playful nod to earth-friendly cultivation and the raw joy of connected living.

From the fertile soils of New Zealand, these gardeners have tossed their togs to the wind, embracing au naturel agronomy and inspiring stories blooming with each month.

Source: Soil & Health Association of NZ

Jenny Lux, an organic market gardener and Co-Chair of Soil & Health NZ, digs deeper into the ethos: “Gardening without gear is our way of becoming one with the earth—au naturel is the new organic!” says Jenny, her hands deep in the soil.

Every dollar raised from this cheeky calendar venture will nurture the Soil & Health Association’s mission to advocate for living soils and a thriving ecosystem. Supporters won’t just snag a quirky gift or a conversation piece for their kitchen wall; they’re helping support a verdant and fucund future.

Rebecka Keeling, whose hands cultivate the permaculture paradise at Slow BloomsMatakana, north of Auckland, finds a parallel between bare-skin botany and life: “Shedding our layers for the camera mirrors our commitment to a simple, organic lifestyle. It’s raw, it’s real, it’s us.”

Claire Flynn, the creative green thumb behind OrganicNZ magazine, and the calendar concept, winks, “We’re sowing sustainability with a side of sass and a dash of daring!’, says Claire.

Capturing the essence of this stripped-down horticulture is Imke Kauta, the lens queen of natural beauty, who volunteered her expertise. “It’s about spotlighting the natural elegance of both the gardens and our own skin,’ shares Imke.

Source: Soil & Health Association of NZ

Available in two tasteful ‘editions’ to suit different levels of garden modesty, these calendars are ripe for the picking at $30 a pop or $55 for a pair. Grab one off the OrganicNZ website and gift a slice of sustainable joy, guaranteed to add a blush to your holiday festivities – and all for a blooming good cause.

Get yours before they’re all harvested!

For more information or to grab your copy of calendar CLICK HERE

Editors Note: I have often thought about gardening in the nude but have always stopped short due to concerns ‘the neighbour will take offense’. However he’s away for a month or two shortly so I think I’ll give it a go!!’ 🙂 Lettuce aghast!!!

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Its Full Green Ahead For The World’s Largest Vertical Farm & Smallest

In a statement going beyond a model for sustainable food production, Dubai is the location for the world’s largest vertical hydroponic farm.

Called Bustanica, this technological marvel, spanning 30.6 thousand square meters and christened Emirates Crop One (ECO 1), is churning out over a million kilograms of leafy greens annually, all while slashing traditional water usage by 95%.

Source: Bustanica

A partnership between Emirates Flight Catering (EKFC) and Crop One, its not only bolstering the UAE’s food security, but also aligning with the nation’s visionary roadmap for sustainable agriculture. The vertical farm’s impressive output of 3,000 kilograms daily, ends up on the trays of Emirates airline passengers, and the shelves of local stores under the Bustanica brand.

Source: Bustanica

Dubai’s progressive approach to ecological initiatives doesn’t end here. Anantara The Palm Dubai Resort has also embraced the green revolution with the launch of their own Organic Hydroponic Farm.

This compact yet potent 40.5 square meter plot employs cutting-edge smart farming to produce 11 kilograms of fresh greens daily, without a grain of soil in sight. The resort’s chefs now have access to varieties of organic lettuce, herbs, and microgreens, enhancing the customer centric farm-to-table dining experience totally free of pesticide nasties.

Source: Anantara The Palm Dubai Resort

Cluster General Manager for Anantara, James Hewitson, expressed pride in the resort’s step forward in their eco-journey. The mini vertical farm not only provides guests with fresh, organic produce but also marks a significant reduction in environmental impact, evidenced by a recent 62% decrease in the resort’s waste sent to landfill.


Both these large and small ventures reflect a broader commitment to ecological stewardship, with ECO 1’s proximity to Al Maktoum International Airport underscoring the integration of sustainability into the UAE’s infrastructure.

The initiatives, both large and small, exemplify the UAE’s forward-thinking approach to combining luxury and sustainability, ensuring a greener tomorrow.

For more information CLICK HERE

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Aussie Scientists Whip Up Brain-Boosting Cake for Seniors

Researchers from the University of New South Wales (UNSW) have taken a novel approach to tackle cognitive decline in the elderly by baking a brain-boosting cake getting right into the heart of Australian senior care.

Professor Johannes le Coutre, a food and health expert, alongside Professor Kaarin Anstey of UNSW’s Ageing Futures Institute, have partnered with Meals on Wheels NSW to concoct a cake that’s as nutritious as it is delicious, specifically tailored to meet the nutritional needs of seniors.

Source: UNSW’s Ageing Futures Institute

This isn’t your standard dessert. Dubbed the “brain-friendly cake,” it’s packed with ingredients proven to aid brain health. The development process, as Prof. le Coutre describes, was uncharted territory. Bridging his expertise in nutrition science with the culinary challenge, the result is a cake that satisfies both the palate and the brain’s needs.

Confronted with the reality of cognitive deterioration among senior Australians, the team has been meticulous in their selection of recipe components. They’ve weaved in beetroot for its neuro-protective benefits enhancing cerebral blood flow, turmeric and olive oil for their Mediterranean diet-inspired brain shielding properties, and blueberries for their rich array of nutrients that support brain oxygenation.

Naturally grown pesticide fruit and vegetables contain health giving nutrients.

Source: Public Domain Senior Couple Eating Greens

Natural sweeteners like honey replace the usual refined sugars, providing anti-inflammatory perks alongside a universally adored vanilla ermine icing.

While each ingredient has individually demonstrated brain health benefits, the combined effect within this culinary creation has yet to undergo clinical evaluation.

Nonetheless, the initiative marks a creative stride towards enriching the diets of the elderly with a touch of nostalgic sweetness.

For More Information CLICK HERE

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Plant-Powered Vegan Burger Triumphs in New Zealand’s FMCG Awards

In a definite shift towards plant-based preferences, ANZCO Foods’ Angel Bay brand has clinched the 2023 New Zealand FMCG Business Product of the Year Award with its vegan burger.

Source: Angel Bay

The award-winning Vegan Veggie Burger has made a remarkable journey from its inception among traditional beef and lamb products to lead the charge in this evolving consumer food sector.

Source: Angel Bay – Veggie Burger

The Angel Bay burger not only captures taste buds but also the ethos of mindful consumers, increasingly favouring sustainable and ethical food choices. The burger patties, also recognised by judges for their taste and versatility, outshone numerous contenders to win this years award.


The recognition for Angel Bay’s Veggie Burger highlight a consumer market that’s leaning towards inclusivity and diversity in dietary options. As a testament to its widespread appeal, this product has been crafted to suit a variety of dietary needs, being egg-free, dairy-free, and gluten-free, while also carrying the HALAL New Zealand certification.


Judges noted the Veggie Burger’s convenience and appeal for family dinners, praising its suitability for both plant-based eaters and those looking to reduce their meat consumption. Angel Bay’s triumph underscores a significant shift in consumer habits and market trends, where plant-based alternatives are no longer niche but mainstream contenders especially when sold side by side of beef and lamb options.

Source: Angel Bay Veggie Burger Options

The FMCG Business Product of the Year Award is not just a win for Angel Bay but a win for the plant-based movement, signaling a profound change in the food industry. This victory is a clear indication that the future of food consumption is evolving, with a focus on health, sustainability, and ethical considerations.

As New Zealanders and global consumers continue to embrace plant-based diets, Angel Bay’s Veggie Burger stand as a true pioneer of this new plant portein era. The recognition by FMCG Business is a milestone for ANZCO Foods and a harbinger for the kind of products that will undoubtedly define the grocery chillers of tomorrow.

For more information on the Angel Bay Veggie Burger CLICK HERE

For more information about the NZ FMCG Awards CLICK HERE

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Aussie Innovation Harvest B’s Plant Proteins Set to Conquer Kiwi Markets

Australian plant proteins manufacturer Harvest B is now reaching consumers directly through Healthylife.com.au. This marks a pivotal expansion for Harvest B, whose protein products mimic traditional meats like lamb, chicken, beef, and pork. With the backing of the Australian Federal Government, the company is also about to make its mark across the Tasman Sea, with exports to New Zealand.

Source: HarvestB

The company has perfected a product satisfying both in taste and texture, making it a versatile addition to myriad of dishes. The proteins come in 330-350g packs, with a natural flavour sachet that, once brined, extends the yield to an impressive one kilogram of meat alternative.

As the demand for plant-based options grows, Martine Cooper, GM of Merchandise and Partnerships at HealthyLife, says carrying Harvest B’s range is a significant move.

‘The move as a gateway to good food choices for Australians who wish to decrease meat consumption or diversify their protein sources’, says Martine Cooper.

Kristi Riordan, the CEO and Co-Founder of Harvest B, says the market’s sustained demand as the driving force behind the transition to direct-to-consumer sales.

‘The partnership with HealthyLife is not only an exciting development for Harvest B but also serves as a testament to the product’s quality and market appeal’, says Kristi Riordan

Source: HarvestB

Aimed at catering to vegans, vegetarians, and meat-eaters, Harvest B’s products boast a 4.5 Health Star Rating, boasting a god source of protein and dietary fibre. The range is low in saturated fats and sugar, NO GMOs, methylcellulose, artificial colours, flavours, and preservatives, and is Halal certified.

Harvest B is revolutionising the Aussie plant-based meat industry with its innovative technology creating whole pieces of plant protein convincingly replicating the texture of meat, but without any artificial binders or additives,

A recent distribution and export agreement with New Zealand is a testament to the company’s rapid growth and commitment to quality, underscored by their Halal and SQF certifications, along with partnerships with major food manufacturers and service providers in Australia.

This foray into New Zealand is a promising leap for Harvest B, heralding a new era of plant-based protein accessibility and innovation in the Pacific region.

For more information CLICK HERE

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Plant-Based Products Triumph at UK’s New Product & Packaging Awards

The landscape of the UK’s food industry is shifting, with vegan and plant-based products emerging as the stars at the ‘The Grocer Mags’ New Product & Packaging Awards. These innovative products have swept up an array of accolades, signaling a significant consumer shift towards sustainable and ethical eating choices.

The Cakes & Biscuits category delivered a delightful surprise as Just Love’s Vanilla Celebration Vegan Cake clinched the CHAMPION title, outperforming several traditional dairy desserts.

Source: JustLove

It wasn’t just cakes where plant-based alternatives shone; Alter Eco’s 70% Dark Chocolatesecured a GOLD in the Chocolate awards, with NOMO’s vegan Cookie Dough bar taking home a SILVER.


In the savory snacks aisle, Simply Roasted’s Duck and Hoisin crispswon over taste buds and judges alike, earning a SILVER, proving that healthier options need not compromise on flavour.

Source: Simple Roasted

Meanwhile, the Plant-Based Cheese section saw Nurishh’s greek-style cubeswin the top spot, while Cathedral City’s offerings were honored with a SILVER, showcasing that vegan cheese is rapidly closing the gap on its dairy counterpart.

Source: Nurishh

The beverage sector also celebrated innovation with Biotiful’s Oat Kefir Cherry Drink being awarded the CHAMPION for its gut-friendly properties. Similarly, The Collective UK’s dairy-free Peach & Apricot Suckies Drinkstriumphed in the Yogurts category, reinforcing the dairy-free trend.


Ginsters grabbed the limelight in the Plant-Based Food-to-go category with their Creamy Garlic Mushroom Slices, and CRAVE conquered the Plant-Based Sweets division with their ‘Big Dipper’ and Vegan Choc Spread, both securing top honors.

Source: Various Product Sites – Biotiful – theCollective Dairy Free -Ginsters

Sheese’s melting Jalapeno & Chilli Bake took the top spot in the Plant-Based Savoury category, while the No-Egg Quiche Lorraine by Crackd gathered applause with a SILVER.

Source: Sheese

The meat category was no less competitive, with Juicy Marbles’ Thick-Cut Filet winning CHAMPION and THIS™ & Squeaky Bean earning GOLDs for their meat alternatives.

Source:Juicy Marbles Plant-Based Filet

This year’s awards highlight a clear message: the future of food is plant-based, and the UK’s palate is ready for this delicious and sustainably backed revolution.

For more information CLICK HERE

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Mung Beans The Unsung Heroes of Plant-Based Proteins

A recent Monash University study into the protein potential of Mung beans turned up positive potential as a powerful planetary protein.

Mung beans, a staple in Asian culinary traditions, are a formidable contender in the alternative protein market.

Source: Public Domain

Often overshadowed by more common legumes like chickpeas and lentils, these small, green beans are making a name for themselves beyond traditional soups and stir-fries.

Renowned for their versatility, mung beans possess a mild taste, compared by some to the over stated flavour of dried peas or pea isolate. This quality makes them an excellent base for a variety of dishes, from savory pancakes to sweet desserts and also the primary protein inside a plant meat product.

Their nutritional profile is just as impressive with the study indicating the humble mung bean also offers a slightly higher concentration of beneficial antioxidants compared to their unsprouted counterparts.

In the United States, mung beans have been quietly lining the shelves of natural food stores and some larger chains, available in both packaged and bulk forms. The more familiar form, mung bean sprouts, is recognised as a crunchy, white staple found in many Asian stir-fries, readily available in the produce aisles of supermarkets.

However, the true potential of mung beans is being unlocked in innovative plant-based alternatives to animal products.

A prime example is ‘Just Egg’, a liquid concoction that uses mung bean protein as its main ingredient. Combined with canola oil, natural coloring agents from carrots and turmeric, and a blend of other ingredients, ‘Just Egg’ mimics the appearance and flavor of scrambled eggs, catering to a growing demand for plant-based options.

Source: Just Egg

This writer is currently at 35,000 after just served scrambled tofu for breakfast – the liquid egg would have a far better alternative.

Source: YoEgg

The introduction of ‘Just Egg’ marks a significant step in the diversification of meat alternatives. While other plant-based egg substitutes exist, such as ‘Vegg’ and the worlds only plant-based poached egg, YoEgg, which is believed to utilise soy and algal proteins, the use of mung bean protein highlights the legume’s potential in a market ripe for innovation.

As sustainability becomes an increasingly critical concern, and more consumers seek out plant-based diets, mung beans are poised to become a key player in the global shift towards more ethical and environmentally-friendly eating habits.

The Monash review highlights the promising application of both lentil and mungbean proteins as sustainable plant-based protein sources for human food applications.

For more information CLICK HERE

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Is There A Symbiotic Blend Between Coconut Water & Ayurveda Promoting GenZ’s Well-Being?

Amidst the expanding $182.7 billion global functional beverage industry, a symbiotic relationship is emerging between traditional Ayurveda wisdom and the natural qualities of coconut water. According to Euromonitor this sector will escalate to $249.5 billion by 2026, with Generation Z demand at its forefront – seeking out beverages that don’t just quench thirst but also enhance health.

Source: PFN Copyright Functional Drink Design -For more Information CLICK HERE

South Asia – Ceylon and India, the ancient birthplace of Ayurveda, already stands as the largest market for these functional elixirs, with North America in close pursuit. While the whole sector is advancing at a swift pace, regions like Latin America and Eastern Europe are not far behind, boasting growth rates of 9.5% and 9.3%, respectively.

The US functional beverage market, valued at $50 billion, is a space of dynamic growth, with energy and sports drinks at the top of the list.. However, it’s the robust expansion of non-dairy alternative beverages and functional waters, with growth rates of 9.2% and 8.4%, that is drawing attention. The integration of coconut water, known for its hydrating electrolytes and minerals, with Ayurvedic herbs, is positioning itself to cater to this discerning demographic, offering a fusion of both hydration and holistic wellness.

Mintels’, Karen Formanski points to increasing consumer demand for added benefits in beverages, a trend magnified during the pandemic. Datassential’s reveals a staggering 80% of US consumers are intrigued by functional beverages, with a significant number prioritising energy, sleep support, and stress relief – benefits Ayurvedic additives are reputed to provide.

Source: Various Public Domain Functional Beverages

The market is midst an ‘innovative blending’ phase where the natural nutrients of coconut water are enhanced with Ayurvedic herbs like Ashwagandha for stress relief, Brahmi for cognitive function, and Turmeric for its anti-inflammatory properties. This not only adds to the functional profile of the beverage but also aligns with the traditional knowledge of Ayurveda, which promotes an holistic approach to health.

The 2024 flavour trends highlight a blend of mainstream and exotic, with an emphasis on tropical and nostalgic flavours, now enriched with the essence of Ayurvedic herbs. This innovative approach is setting a new standard in the functional beverage market, where the natural virtues of coconut water are amplified by the timeless wisdom of Ayurveda, offering Generation Z not just a beverage but a vessel of well-being.

More information CLICK HERE

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More Germans Embracing A Greener Plate As Meat Consumption Plummets

In a sweeping shift, Germany’s latest diet report reveals a significant change in the nation’s eating habits, with a substantial decline in daily meat consumption.

The data indicates the percentage of Germans indulging in meat every day has fallen sharply from 34% in 2015 to just 20% in 2023.

This dietary evolution underscores a growing health and environmental consciousness among consumers.

Source : germanculture.com.ua

Simultaneously, the report highlights an encouraging trend towards plant-based diets. The adoption of vegetarian and vegan alternatives has seen a notable upswing, with the percentage of people integrating these options into their daily meals doubling from 5% in 2020 to an impressive 10% at present.

These changes are reflective of a broader movement toward sustainable and ecologically responsible eating practices, often referred to by hashtags such as #proteinwende (protein transformation) and #plantbased.

Source: connoisseurusveg.com German Vegan Meatballs

They also align with innovative food technologies like fermentation and the development of cultivated meat, which are poised to redefine the future of food in favor of sustainability.

The report suggests that this shift in dietary preferences is not just a fleeting trend but a substantive move towards a healthier lifestyle and a more sustainable food system.

For the complete report CLICK HERE

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Huel Launches A Maxed-Out Whole Food Protein Bar

Huel, an innovative UK based nutrition company, has launched its latest product, a maxed-out whole food protein bar, achieving another milestone in the company’s short history of sustainable food innovation.

Source: Huel

Founded in 2015 by Julian Hearn and James Collier, Huel has been on a mission to provide ethical, sustainable, and nutritionally complete food solutions to the modern consumer

James Collier (left), with 27 years of experience in nutrition and dietetics, including work with the NHS and advising competitive athletes, brings a wealth of knowledge to the company’s product development. As the Head of Sustainable Nutrition, he ensures that Huel’s offerings not only meet the highest nutritional standards but also contribute positively to the planet’s wellbeing.

Julian Hearn (left), a successful entrepreneur, drew from his personal challenges with nutritional balance to create Huel. His vision was to simplify healthy eating while addressing global food and sustainability issues. Living in Buckinghamshire with his family, he drives the company’s mission from a place of deep personal commitment.

Huel’s innovative approach to food is designed to tackle the significant impact of traditional food production on the environment. Recognising the global food system is responsible for a staggering portion of greenhouse gas emissions and that widespread human malnutrition is a problem, Huel’s released a viable alternative with its nutritionally complete, 100% vegan products.

Source: Heul

The new Huel Complete Nutrition Bar is real testimony of the company’s ethos. Each bar is crafted in a way to reduce waste and boasting a year-long shelf life. The bars are meticulously formulated to have a low glycemic index, minimal natural sugar content, and contain no added sugar, GMOs, soy, eggs, dairy, meat, or animal products.

The bars, like all Huel products, are quick to eat or easy to prepare (referring to their liquid range) , making them perfect for the on-the-go lifestyle of GENZ’ers. Packed with essential vitamins and minerals, these bars support a range of bodily functions, from reducing fatigue and supporting immune health to aiding digestion and muscle function.

With Huel’s Complete Nutrition Bar, the company continues to make progress in its quest to ensure nutritionally rich, sustainable, and convenient food is accessible to everyone, at the same time addressing some of the most pressing environmental and ethical food production challenges facing the planet right now.

For more information CLICK HERE

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