RMM19 Website

Total Page:16

File Type:pdf, Size:1020Kb

RMM19 Website RUNCIT MALAYSIA MAGAZINE ISSUE 19 PAGE 1 OF 36 TINJAUAN RUNCIT RUNCIT MALAYSIA MAGAZINE ISSUE 19 HAVE A GOOD START Let us start by wishing you a very happy New Year. Hopefully, 2010 will be a good year for us all. It is undeniable that 2009 was a tough one as we all had to face various challenges due to the economic downturn. Nonetheless, experts suggest that our country is recovering from it. Therefore, in this issue’s Rencana Runcit, we present to you a few “Reasons to Celebrate”. We paired several encouraging economic indicators with findings from our retailer survey to explain why you should look forward to the new year and more importantly, the festive sales. We hope it will help you prepare for the important period and make the most profit out of it. In line with the festive mood, we present a story on Yeo Hiap Seng (Malaysia) Berhad. Learn about its Asian Packet Drinks, in which Yeo’s holds the No 1 position in Malaysia. Also, read the double feature on MARIGOLD Evaporated Milk as well as MARIGOLD UHT Asian and Fruit Drinks. You will know why this brand is very popular with consumers, especially during the festive season. We have a special feature on noodles where we collaborated with MAMEE too. Read this interesting article to get some festive cooking ideas. In addition, we bring you closer to two very well known brands from Gentle Supreme Sdn Bhd: MI SEDAAP and DAIA. Another interesting section to turn to is the new Harga Runcit. From this issue onwards, we will discuss various topics on pricing, an area so important, it can make or break your business! We also feature an article on H1N1, a dangerous disease that is still going on in the country. Also, check out our regular columns like Urusniaga, Wang and Kedai for some very interesting and useful tips for yourself and your business. We hope you will enjoy reading this issue as much as we have enjoyed producing it. From all of us in RUNCIT MALAYSIA, we take this opportunity to wish “Gong Xi Fa Cai” to all our Chinese readers. May the Tiger year bring you a very successful business. For the rest of you, good luck in 2010! William Khoo Executive Director Infovantage Sdn Bhd [email protected] PAGE 2 OF 36 TINJAUAN RUNCIT RUNCIT MALAYSIA MAGAZINE ISSUE 19 FORECAST FOR 2010 Chinese New Year is coming on February 14, 2010. It also marks the beginning of the Year of the Tiger. For all our Chinese readers, here is a short forecast for this coming year. 2010 is the year of the Metal Tiger. This combination signifies the energy to begin an activity and the determination to follow it through to the end. It also represents the kind of force needed to accomplish the most difficult tasks. Hence, the impossible just might be possible this year. You may also find that things you did not manage to do before due to some problems will be done. Even if it doesn’t, you will see a significant progress in it. This is also the time to face the most difficult issues as you have the best chances to succeed. However, if you still have difficulties, consider postponing the attempt. In the year of the Metal Tiger, those who think will prosper but those who rush into action may experience serious setbacks. 2010 could be a thrilling and rewarding year for those who thirst for adventure and can handle their emotions. On the other hand, those who seek peace and harmony may find life to be a bit more difficult this year. ARE YOU A TIGER? You are considered one if you were born during a Year of the Tiger which are: 1902, 1914, 1926, 1938, 1950, 1962, 1974, 1986 and 1998. Source: www.proastro.com PAGE 3 OF 36 RENCANA RUNCIT RUNCIT MALAYSIA MAGAZINE ISSUE 19 REASONS TO CELEBRATE Have we passed the worst of the economic downturn? What can be expected of the coming year? Rencana Runcit helps you understand why you should keep your heads up in the new year. PAGE 4 OF 36 RENCANA RUNCIT RUNCIT MALAYSIA MAGAZINE ISSUE 19 WELCOME THE YEAR OF THE TIGER WITH OPTIMISM We are closing the curtain on 2009. As most would agree, it has been a challenging year. The economic downturn in the first half of the year posed real challenges to business. However, there seems to be some positive developments as we get closer to the year of the Tiger. Read on to find out why you should welcome the new year with a positive attitude. Global Economy is Better. The G-20 countries (G-20), whose economies comprise two thirds of the world population and 80% of world trade, spent $692 billion for fiscal stimulus (use of government spending and revenue collection to influence the economy) in 2009. By the third quarter of 2009, Gross Domestic Product, GDP (total market value of all goods and services produced over a period of time) in G-20 such as the USA, China, Japan, Canada, Australia and Indonesia have increased. The Government is Helping. In March 2009, the government announced a RM60 billion stimulus package. The money was used to counter the effects of the global financial crisis on Malaysia: loss of jobs and the reduction in credit flow to businesses and private investments. Our GDP Has Gone Up. The reading was -7 from January to March 2009 but rose to -4 in the following quarter. This shows that we are recovering from the economic downturn. The BCI Has Increase. The Business Condition Index (BCI), an indication of manufacturing activities in Malaysia, increased tremendously in the second quarter and continued to increase in the third quarter of 2009. Employment Rate is Increasing. Our employment index was very low in the last quarter of 2008 but it has been increasing since the start of 2009. Our labour market is recovering and the current and expected incomes are steady. Consumers are Optimistic. Our Consumer Sentiment Index (CSI), an indicator of consumer confidence on the state of the economy, has increased tremendously and passed its 100-point threshold in the second quarter of 2009. It remains the same till the third quarter. PAGE 5 OF 36 RENCANA RUNCIT RUNCIT MALAYSIA MAGAZINE ISSUE 19 GEARING UP FOR CHINESE NEW YEAR Having known the reasons to celebrate the coming of the year of the Tiger, you must now make sure that you are well prepared for the much awaited festive sales. To find out your expectations and preparations for it, Runcit Media Sdn Bhd ran a survey from October 6 till November 7, 2009 where 584 retailers from Peninsular Malaysia were involved. The following are the findings of the survey. Sales Will Increase • Most respondents are optimistic about the festive sales. • Side the majority because consumers no longer seem to be tightening their wallets. • Plan your promotional activities carefully to make the most out of the situation. Cheaper, Smaller, Later • Knowing your shoppers’ purchasing habits during the festive season will help you plan better promotional activities. • While shoppers are still spending, they are becoming more cautious and try not to overspend. PAGE 6 OF 36 RENCANA RUNCIT RUNCIT MALAYSIA MAGAZINE ISSUE 19 Plan Ahead, Stock Ahead • Most retailers start stocking a month before the festive season but this does not allow for thorough preparation. • Start stocking two months prior to the festive season. This will give you enough time to plan which products to stock on, avoid delivery problems and even get better deals from suppliers. • If you never plan to stock earlier, start now as this will help you gain more festive sales. Help from Suppliers • You should try to get help from suppliers as stated above as they will help drive your festive sales and manage your cash flow and space better. PAGE 7 OF 36 RENCANA RUNCIT RUNCIT MALAYSIA MAGAZINE ISSUE 19 WHAT’S NEW IN THE MARKET? Chart 5 shows that while most are optimistic about the increase in sales, they are only expecting moderate increase in the popular categories. Apart from stocking up on them, these are some interesting insights into several categories to help you drive better festive sales. Carbonated Soft Drinks (CSD) While consumers still like popular flavours like cola, orange and strawberry, many of them also opt for isotonic drinks which fall under this category. Apart from providing energy and keeping them hydrated, injection of flavours like lemon and orange also attract consumers to choose isotonic drinks. You may also consider stocking up on CSD with less or no sugar and caffeine to cater to the more health conscious shoppers. Asian Packet Drinks (APD) Convenience, taste familiarity and suitability with local climate are what drive this category. Manufacturers are taking a lot of initiatives to drive sales of APD especially during the festive season. For example, consumers can now enjoy soya with addition of corn, rose and cincau. Other more traditional drinks like cheng bou leong and lou han guo are also available now in this convenient format. Biscuits Biscuits are no longer enjoyed only during teatime or breakfast. Since they are now available in so many formats, flavours and pack sizes, consumers are opting for biscuits as festive snacks. In addition, so many health propositions are being made by biscuits manufacturers in the attempt to appeal more to the older and health conscious consumers. Juices & Fruit Drinks A lot of new flavours like mangosteen, soursop, ciku and mata kucing are being introduced to this category, making it more appealing to consumers during the festive season.
Recommended publications
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Going for the Plant-Based (Legen)Dairy Alternative?
    Going for the plant-based (legen)dairy alternative? An exploratory study on consumer attitudes and purchase intentions towards plant-based dairy alternatives Master thesis within: Business Administration - Marketing Number of credits: 30 ECTS Program of study: Civilekonom Authors: Emma Rosenlöw & Tommie Hansson Tutor: Adele Berndt Jönköping May 2020 Master Thesis in Business Administration - Marketing Title: Going for the plant-based (legen)dairy alternative? An exploratory study on consumer attitudes and purchase intentions towards plant-based dairy alternatives Authors: Emma Rosenlöw & Tommie Hansson Tutor: Adele Berndt Date: May 18, 2020 Key terms: Attitude, Environmental concern, Greenhouse gas, Health consciousness, Perceived behavioral control, Plant-based dairy substitutes, Purchase intention, Subjective norms Abstract Global food production, and consequently consumption, contributes significantly to total greenhouse gas emissions. Hence, there is a need for a shift towards more environmentally friendly consumption patterns. This includes moving away from current levels of dairy consumption, where plant-based alternatives can serve as more environmentally friendly options. This research sheds light on an emerging product category, namely plant-based dairy alternatives, which can serve as options or substitutes for traditional dairy products. The purpose of this thesis is to explore consumer attitudes and purchase intentions towards plant- based dairy alternatives, as well as the factors that influence attitudes and intentions respectively. To achieve an in-depth understanding of the topic, this study is of qualitative nature, using an abductive approach and interpretive philosophy. The primary data is collected through interviews with 16 consumers in the selected target group. Further, this research has developed a modified theory of planned behavior (TPB), to add to current consumer behavior research.
    [Show full text]
  • Soymilk Production Process Dos and Donts
    SoymilkSoymilk productionproduction processprocess DOsDOs andand DONTsDONTs IgnaceIgnace DebruyneDebruyne PhDPhD, Marketing Manager American Soybean Association - Europe & Maghreb [email protected] 4th International Soyfoods Conference SOUTHERN AFRICAN SOYFOOD ASSOCIATION/ SUIDER-AFRIKAANSE SOJAVOEDSELVERENIGING 17 July 2002, Gallagher Estates, South Africa Different roads to a same product ♦Traditional process ♦Soybean ultramilling and extraction ♦Formulation based on soy protein isolates ♦Soybean extraction – variations on an old traditional process Soaking for 20 h; room temperature Grinding into Cooking for 30 min a slush in pressure cooker Traditional Extraction Asiatic soymilk process Tonyu (soy milk) Okara (soy fiber) Traditional, Asiatic soymilk process ♦Exists since thousands of years ♦Product preferably with strong beany taste – not adapted to Western taste pattern ♦Starting product for tofu (bean curd) ♦Perishable okara byproduct; can be used in other food products Soybean ultramilling and extraction ♦ Buhler; FSP; ... ♦ Ultramilling to <10 µm (1000 mesh) or < 30 µm (400 mesh) ♦ Readily dispersible products, or extra need for high pressure homogenisation ♦ No or limited fiber separation ♦ Risk for off flavor formation (full fat flour highly sensitive to oxidation) So Good soy milk composition: ♦ Filtered water, soy protein, maltodextrin, grape extract, sunflower Reconstituted oil, acidity regulators (potassium citrate, potassium and diglycerides of fatty acids), stabiliser (carrageenan), soymilk salt, zinc gluconate,
    [Show full text]
  • Food Facts File: the Healing Arts Soy Bean Or Not Soy Bean That Is The
    Jacqui Chiplin Course: Nutrition Consultant NC4 Food facts file: The Healing Arts Soy Bean or not Soy Bean that is the Question… What would Shakespeare have made of the soy product? Would he have pondered whether it would be better for it to exist or not because of the controversies or troubles that surround it as did Hamlet with his life? Not really likely although soy sauce had been imported to Europe by Dutch traders in the 17th Century. In today’s world, the evolutionary journey of the soy bean leaves us with this important question. The Chinese first cultivated the soy bean 3,000 years ago and in the early days it was known as ‘shu’. Since then other Asian countries like Korea, Japan and Singapore have been using soy products for many years. Interestingly though, it wasn’t until the early 1800s that soy beans arrived in the United States. And it wasn’t until the 1940’s that the farming of soybeans actually became popular. So why did it take until the 20th Century for the United States and Europe to adopt soy? A journal written in the early 20th Century pointed to the need for an alternative food supply because of an international shortage of food. ‘The demand which the international shortage of food has created for cheaply produced and easily obtainable sources of all nutrients, and particularly of suitable proteins and fats, has directed attention anew to the possibilities of the soy bean.’ Global population increase had become a concern in the Western world. So why choose soy and what is it? The Chinese found that ‘The bean turned out to be a very cheap source of protein, yielding much more by acreage than milk, eggs or meat, or other common crops.’ Soy is a legume with an edible bean and the composition of whole soy is ‘36% protein, 30% carbs, 20% fat, 9% crude fiber and 5% ash’.
    [Show full text]
  • Vegan Cooking for Carnivores Let Me Start Off by Saying That I Am Not a Chef, and I Have Never Been to Cooking School
    Vegan Cooking For Carnivores Let me start off by saying that I am not a chef, and I have never been to cooking school. I learned to cook by watching my parents cook dinner every night and soon developed a love for cooking and especially baking. When I became vegan 12 years ago, I did so because of my love for animals and I realized that I didn’t need to consume animal products to live a healthy life. I didn’t do it because I didn’t like the taste of meat. If someone were to come out with a vegan steak that actually tasted like steak, I would be first in line to buy it. Anyway my point is that becoming vegan didn’t mean that I wanted to live off beans and sprouts for the rest of my life. I started off by modifying recipes I had always used and then as I got more adventurous, and as more meat and dairy alternatives came on the market, I started coming up with new recipes. None of my friends and family are vegan, it’s just me and my husband, so when I have people over for dinner, I like to make sure that they come back. That means making meals that taste like food they are used to. I’ve had several occasions where people have come over for dinner and doubted the food was vegan. The introduction food I make is so much like the real thing that my guests actually think I’ve strayed and put meat or dairy in it.
    [Show full text]
  • 29 Vegetarian Recipes for You to Cook and Then Eat
    No Meat, Some Potatoes The Cookbook 29 vegetarian recipes for you to cook and then eat By Jane Garfinkel Table of Contents Thoughts......................................................................................................3 Smoothies........................................................................................................4 Go-To Green Smoothie (V)......................................................................4 Peanut Butter Chocolate Smoothie (V)...................................................5 Strawberry Smoothie Bowl (V)................................................................6 Brunch..........................................................................................................7 Shakshuka................................................................................................7 Blueberry Pancakes with Sour Cream Maple Topping..............................8 Spinach and Mushroom Quiche...............................................................9 Bowl Food...................................................................................................10 Tomato Soup..........................................................................................10 Chickpea Sweet Potato Curry(V)............................................................11 Mushroom Broth Ramen........................................................................12 Lentil and Sweet Potato Soup (V)...........................................................13 Instant Pot Chili (V)...............................................................................14
    [Show full text]
  • Marika Day's Love Your Gut Month
    Week 3: Probiotics and prebiotics OneLife by AIA Vitality Marika Day’s Love Your Gut Month Week 3: Probiotics and prebiotics OneLife by AIA Vitality In the third instalment of Love Your Gut Month, we’re looking at probiotics and prebiotics. Don’t let their similar names fool you: probiotics and prebiotics play very different roles in your body. And both are important for maintaining a healthy gut! So, what’s the difference? Spot the difference OneLife by AIA Vitality Probiotics Effects on your health Bacteria are everywhere. Some of them are good while First up, probiotics fight bad bacteria. They’re your others – well, not so much. inner-most allies, reducing inflammation, increasing immune function, helping you maintain a healthy weight Probiotics are the good kind. They are healthy gut flora and even improving your mood. of various species found in live-culture and fermented products like yoghurt and kombucha. Good bacteria thrive in your gut. Having a balanced diet including both probiotics and prebiotics is essential to keeping them – and therefore you – healthy. Prebiotics Prebiotics are fibres from food that feed the probiotics in your gut. Think of them as fuel for the probiotics – bacteria Glossary gotta eat, too. Live culture: means the bacteria in fermented Prebiotics aren’t advertised at us the way probiotics are, food is still living, and has not been destroyed in the because, well, they’re everywhere. Think onion. Think production process. garlic. Think nuts. Fermented: food preserved by a chemical reaction between the food’s natural sugars and bacteria. What about antibiotics? Am I eating enough? Antibiotics are designed to kill bacteria, and, unfortunately, There’s no tell-tale sign that you’re getting enough don’t distinguish between good and bad.
    [Show full text]
  • Tulsa Vegan Guide
    Tulsa Vegan Guide Photo courtesy of Oliver and Friends Farm Rescue and Sanctuary in Luther, Oklahoma. Check out their facebook to donate/volunteer. The Tulsa Guide for eating out/shopping compassionately and environmentally-friendly. (Check out the Tulsa Vegan Guide Facebook Group or email [email protected] for updates) 1 TVG The Tulsa Vegan Guide A Guide in Progress Here you will find a few detailed lists of some different restaurants in the Tulsa area that provide vegan-friendly dishes as well as product alternatives found in our city. I am also subject to human error, if you find anything incorrect in this guide, please contact me via the Facebook Group or [email protected] CAUTION: These are not allergen menus. Make sure to communicate with the various restaurants on any cross- contamination issues. For more support: -Tulsa Vegan Guide’s Facebook Group for updates. -Tulsa Vegan Network (Facebook Group) -New Vegan Support (Facebook Group) -Vegan Amino (Phone App) It’s like a vegan Facebook! -www.Challenge22.com (22 Day Vegan Challenge Website for a free nutritionist) “Our unwillingness to see personhood in nonhuman animals does not diminish their personhood; it diminishes our humanity.”- The Abolitionist Vegan Society 2 Table of Contents Highlights……………………………………………………………………………….….….4 Drive Thrus…………………………………………………………………….……….……..6 Sandwiches/Subs………………..…………………………………………..…………...12 Mexican Food…………………………………………………………………………..……20 Asian Food………………………………………………………………………………….….27 Pizza/Italian Food…………………………………………………….……………….……41
    [Show full text]
  • We Are Thankful
    Nov.-Dec 2017 Holiday Issue PUBLICATION OF WHEATSVILLE FOOD CO-OP • 3101 GUADALUPE ST • AUSTIN, TEXAS 78705 We Are Thankful With almost 22,000 owners and 230+ staff members our co-op has a long history of being an ethical, progressive, and positive business leader in Austin. Since 1976 Wheatsville has worked diligently to live up to our shared values of caring for others, being an inclusive and welcoming community, and working to create a better and more positive world. That being said, we want to take a moment to Saturday, November 18th look back at our year and reflect on what we’re thankful for. 12-2pm both stores We are thankful to have a leadership team that is 50% female, 39% LatinX, and a Board of Join us for our traditional Taste of Thanksgiving Sampler —from Directors that is almost 80% female. We are Millenials, Boomers, Gen X’ers and Gen Y’s. We are par- ents and singles, gay and straight, vegans and omnivores, voters, activists, and community leaders. entrees to traditional pies, try a bite of all your holiday favorites! We are thankful for the opportunity we had to participate in the Austin PRIDE Parade this year. • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Through a staff idea and a groundswell of support, we all grew closer and more resolute about Holiday Sampling — November 4th – 19th the importance of LGBQT acceptance and equality. All along the parade route, as the crowds cheered us on, we underscored our co-op’s commitment as a safe and welcoming space. Every Saturday & Sunday, 12-4pm at BOTH STORES We are thankful for the work we’ve all done together to create a welcoming, safe place for Drop by any weekend in November for a taste of some of our most people of all backgrounds and for the launch of our Diversity & Inclusion Committee.
    [Show full text]
  • February Product Corner Franceen Friefeld, RD., LD., P.H.Ec
    February Product Corner Franceen Friefeld, RD., LD., P.H.Ec. The Good and Not So Good Features of Your Milk Options It seems like yesterday when navigating a supermarket dairy case for milk was an easy task. Today the dairy case is overwhelming, offering soy, hemp, almond, coconut milk and more. Functionally and nutritionally, these milk products are very different, but which is best? Like every answer to “what should I eat?”, it’s more complicated than that and it depends on a person’s health status and preference. The surge of plant-based milks has been fueled by a growing interest in vegan diets, adults who are intolerant to lactose, a sugar found in cow’s milk, as well as efforts to lower cholesterol. However, they are not nutritionally superior, and do not deserve the health halo attached to them. The effect that dairy has on one’s health is far from definitive and the negative hype about cow’s milk has not been found to be justified. Studies claiming that dairy causes cancer is offset by studies showing that dairy prevents cancer. Ones indicating that dairy causes weight gain are countered by studies demonstrating that dairy supports weight loss. Additionally, for those who want to avoid saturated fat, or are lactose intolerant, there are many low fat and lactose free varieties of cow’s milk available. Cow’s milk is actually the best option in many cases, particularly for infants and toddlers who require the calories, fat, protein calcium and Vitamin D for healthy development. Some of the plant-based varieties lack one or more of these essential nutrients.
    [Show full text]
  • Cook Book Fabulous Recipes Featuring Your Favourite So Good 5 Smoothies
    Cook Book Fabulous recipes featuring your favourite So Good 5 Smoothies Lunch & dinner 21 Breakfast 13 Snacks 37 Desserts 28 Table of contents Smoothies Desserts Purple Berry Smoothie ................................................. 6 Chocolate Brownies ................................................... 33 Fruit and Vege Delight ................................................. 7 Chai Pops ................................................................... 34 Choc Mint Smoothie .................................................... 8 Blueberry Chia Pudding ............................................. 35 Salted Caramel Smoothie ............................................ 9 Rhubarb and Sago Cups ............................................. 37 Raspberry Velvet Smoothie ....................................... 10 Choc Banana Mousse ................................................. 38 Tropical Green Vegan Smoothie ................................. 11 Creamy Coconut Rice ................................................. 39 Banana Spice Smoothie ............................................. 12 Frozen Coconut Dessert Bars ..................................... 41 Choc Pomegranate and Lime Popsicles ..................... 42 Breakfast Hot Bircher Porridge .................................................. 14 Snacks Mini Muesli Loaves .................................................... 15 Raspberry and Coconut Bread ................................... 44 Overnight Breakfast in a Jar ....................................... 16 Bliss Balls .................................................................
    [Show full text]
  • Your Guide to Going Vegan Contents Welcome to Animal Aid’S Introduction 4 Guide to Going Vegan Recipes 6 Nutrition 18
    Your guide to going vegan Contents Welcome to Animal Aid’s Introduction 4 guide to going vegan Recipes 6 Nutrition 18 Animal ingredients to avoid 21 If you’re new to veganism, or thinking of going vegan, this handy guide will cover everything you need to know, Tasty alternatives to meat and fish 24 including: Tasty alternatives to dairy and eggs 26 Delicious plant-based recipes Animal-free shopping 29 Advice on vegan nutrition Tips on buying animal-free products Eating in 32 The benefits of veganism for animals, Eating out 33 for you and for the planet The suffering of farmed animals 35 Go vegan for your health 40 Go vegan for the planet 42 Animal Aid’s animal-friendly shop 44 What is veganism? Why go vegan? Veganism is about putting compassion for Being vegan means that you no longer contribute to industries such as animal animals into practice by living a cruelty-free ‘With good planning life. farming and product testing that result in the suffering and deaths of hundreds of and an understanding A balanced vegan diet is also very healthy. millions of animals every year, including Some of the world’s most renowned dietetics those reared for milk and eggs (see pages of what makes up a associations, including the British Dietetics 35-39). Association and the Academy of Nutrition and healthy, balanced A balanced plant-based diet is also very Dietetics, state very clearly that a well-planned vegan diet, you can get vegan diet will provide all of the nutrients your healthy, being naturally low in saturated body needs to thrive.
    [Show full text]