A VegOut Pillar
Eat Better
Food, food systems, recipes — the centre of gravity.
Editor's pick
Adults who keep a tidy fridge with labeled leftovers, washed greens, and a bowl of fruit at eye level aren't being aspirational, they learned that the version of themselves at six p.m. on a Tuesday will eat whatever requires the least decision
A tidy fridge isn't about aesthetics—it's a practical strategy your exhausted future self will thank you for when deciding what to eat at 6 p.m. on a Tuesday.
All Eat Better
Nobody talks about why people who grew up poor often keep cooking modest meals long after they can afford anything, and it isn't habit or thrift, it's that elaborate food started to feel like a performance they never agreed to give
People who eat the same simple breakfast every morning for decades may not be boring — they may have learned that decision fatigue starts before the day does and protected themselves accordingly
A car-sized mechanical chicken outside 15 London Prets isn't just about one welfare pledge — it's about how voluntary food promises can become moving-target deadlines
10 small kitchen habits people quietly adopt in their fifties, from prepping vegetables the night before to keeping one pan they refuse to share to eating standing at the counter when nobody's home
The hardest part of changing how you eat in your sixties isn't the food itself, it's discovering how many of your relationships were built around restaurants, recipes, and rituals that quietly assumed you'd never change
Adults who grew up in the 1970s eating whatever was in the fridge, drinking from the garden hose, and skipping breakfast without anyone panicking often develop a relationship to food in later life that doesn't require an app, a label, or a moral position to feel normal
Mars just put a technology chief in charge of M&M's and Snickers — and the move says more about where CPG power is shifting than any restructuring announcement this year
Bibigo's parent company is quietly building a land-based seaweed farm in Korea — and the move says more about the cracks in ocean aquaculture than the industry wants to admit
There's a specific tiredness that belongs to people who spent their twenties and thirties optimising every meal, every workout, and every weekend, and who arrived in their forties to discover that optimisation is what kept them from ever fully arriving anywhere
Whey protein prices have doubled in two years and cheese supply can't catch up — which is exactly why the EU just handed Vivici €12.5M to ferment the molecule instead
People who keep their pantry sparse and their fridge half-empty aren't always disorganised or under-resourced, many grew up watching food go to waste and learned that abundance you can't actually eat is just clutter with an expiration date
Solar Foods just landed €77.8M from Business Finland for a factory that won't open until 2028 — and the real test isn't EU approval, it's whether gas-fermented protein can undercut soy on price