LABELING QUESTIONS FOR COLLEGE STUDENTS AND EMPLOYEES
A college food service asked us: 1. Should a dish containing pasta free of eggs as an actual ingredient, but…
Vegetarian Video Scholarship Contest Deadline: July 15, 2014
In a further effort to help young people think innovatively and creatively about vegetarian and/or vegan advocacy, The Vegetarian Resource…
Ingredient Guide Update Vitamin D2, Vitamin D3
By Jeanne Yacoubou Vitamin D2 Alternate names: ergocalciferol, calciferol Leading commercial sources: fungal (yeast, mushrooms), plant (sugar cane), petrochemical Found…
The Vegetarian Resource Group is now on AmazonSmile
The Vegetarian Resource Group is now an organization listed on AmazonSmile. Amazon will donate 0.5% of the price of your…
Soy Cheese Pizza at Domino’s Pizza® in Israel: A First for Major Pizza Chains
By Jeanne Yacoubou, MS VRG Research Director Domino’s® Pizza Israel debuted what it calls a vegan pizza in December 2013.…
VRG Submits Comments to the 2015 Dietary Guidelines Advisory Committee
On March 3, 2014, The Vegetarian Resource Group respectfully submitted comments to the 2015 Dietary Guidelines Advisory Committee regarding information…
Update on Papa John’s: Vegetarian and Vegan Menu Options
by Jeanne Yacoubou, MS VRG Research Director The VRG received an email asking us to confirm which pizzas at Papa…
Celebrate Passover with Vegan Dishes!
The Vegetarian Resource Group offers No Cholesterol Passover Recipes, by Debra Wasserman. This book features 100 vegan dishes following Ashkenazi…
My Internship with The Vegetarian Resource Group
By Karen Leibowitz I started my internship last May and after learning and experiencing so much a few months later…
Become a Monthly Vegetarian Resource Group Donor
The Vegetarian Resource Group greatly appreciates the support given by our Monthly Donors. You can join our monthly giving group…