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Scale-up: Better Nature Tempeh

Better Nature Tempeh hit their first 50 retailers within a couple of months of launching and were in 100 retailers within 6 months. In this second of our scaling up series, co-founder Chris King talks about how the company achieved such fast growth in their early years by embracing a testing culture.

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Scale-up: Fungtn Alcohol Free Beer

Fungtn was a pandemic lock-down start-up business, and the company’s founder Zoey Henderson used that time to take the product from idea to selling thousands of units a month in just one year. In this first episode of our scale-up series, Zoey tells us how she did it.

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Behind the scenes with Fungtn vegan craft beer

Lisa talks to Zoey Henderson about how she turned her love for functional mushrooms into a thriving craft-ale business, and answers the two questions on everyone’s mind when they hear about a beer made from fungus: does it taste like mushrooms, and will it get you high?!

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How big is the marketplace for a vegan business?

You may have been told that vegan is too much of a fad to launch into, or it’s too small a marketplace to grow a successful business. But what’s the truth about that, and if that’s the case why are so many vegan businesses growing so quickly right now? Let’s take a look at how big the marketplace is for a vegan business or service.

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Behind the Scenes with BReD

Natasha and Ed Tatton swapped the UK for British Columbia, opening a vegan organic sourdough bakery in a Canadian mountain resort village. Lisa talks to Natasha of BReD about their adventure of opening a plant-based bakery in the Whistler mountains, winning over the locals and what it’s like running a business with your partner!

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