WITH just over two months to go until Veganuary 2020 begins, the UK retailers have been urged to prepare for the campaign, which presents an opportunity to promote vegan and plant-based offerings to a wider audience.
A recent Kantar research commissioned by Veganuary, the not-for-profit behind the campaign, showed that 1.3 million people gave up animal products in the UK in January 2019, and of that, 366,000 did so specifically because of Veganuary.
The organisation has made a toolkit available for businesses to help get them on board the campaign.
The Veganuary Business Support Toolkit includes details and examples of shopper marketing activity, key messages, and ways to support and extend the campaign on social media.
The latest efforts by the organisation came amid rising number of vegans/vegetarians in the UK who prefer plant-based diet due to personal health, environment, and ethical reasons, among others.
Last year, a record-breaking 250,310 people from 190 countries registered for the month-long vegan pledge, a great majority of them (87 per cent) being women.
Although the majority of participants aren’t staying completely vegan, they are more likely to still choose vegan options in the future, showing a continued increase in the purchase of vegan products in the long term.
Over three fourths (77 per cent) of people surveyed who said they wouldn’t stay vegan, said they were ‘very likely’ or ‘extremely likely’ to try veganism again in the future.
Waitrose was the first UK supermarket to install dedicated vegan sections in 134 of its stores in May last year.
It has also launched a range of more than 40 vegan and vegetarian ready meals.
The number of vegans in Britain quadrupled between 2014 and 2018.
Last year, there were 600,000 vegans, or 1.16 per cent of the population; 276,000 (0.46 per cent) in 2016; and 150,000 (0.25 per cent) in 2014, according to Ipsos Mori survey, commissioned by the Vegan Society and the Food & You surveys, organised by the Food Standards Agency and the National Centre for Social Science Research.
A Harvard University report this year showed if everyone in the UK went vegan, we would still have enough food for everyone to eat.
RESTAURATEUR and writer Camellia Panjabi puts the spotlight on vegetables in her new book, as she said they were never given the status of a “hero” in the way fish, chicken or prawns are.
Panjabi’s Vegetables: The Indian Way features more than 120 recipes, with notes on nutrition, Ayurvedic insights and cooking methods that support digestion.
She told Eastern Eye, “Most families and chefs regularly cook only 15 to 20 types of dishes. Many vegetables in shops are ignored, because people don’t know how to cook them.
“This book gives readers confidence by providing recipes, explanations, and photographs for 30 vegetables. It also shows how they can be prepared in different ways and with different cuisines — not just Indian.”
Panjabi is part of the family that runs Amaya, Chutney Mary’s, Veerswamy and Masala Zone restaurants. She is also the best-selling author of 50 Great Curries, which sold more than two million copies.
She previously worked for Taj Hotels in India, where she was involved in creating menus for various restaurants among other projects. These menus featured Indian, Chinese, Thai, Italian and French cuisines.
When she eventually moved on after three decades, Panjabi realised that vegetables were almost always relegated to the end of a menu as side dishes.
In every cuisine the pattern was the same: starters and mains were prioritised ahead of sides — potatoes, cauliflower, or something similar.
“Yet, on the plate, two-thirds of the food is usually vegetables, while on the menu they only make up about five per cent,” Panjabi said.
Vegetarian meals often relied on mixing several items together — such as in a thali, stir-fries, or paneer combined with three or four vegetables.
A single vegetable was rarely celebrated on its own.
Panjabi listed around 30 varieties used in Indian food, including raw fruits such as banana and jackfruit.This sparked the idea for a book in which each vegetable would have its own section. “If someone has a cabbage, they should be able to look up different ways to cook it so that it becomes the main dish rather than just a side,” she said.
The recipes could be colourful, classical, traditional or inspired by street food.
With Indian dishes, people across the country are now, for the first time, experiencing cuisines from other regions, she said. Her book has 30 chapters on 30 vegetables, each with its own story, origin, and details of fibre content, calories, vitamins and whether it is acidic or alkaline.
Mumbai-born Panjabi, a Cambridge educated economist, is widely credited with shaping Indian fine dining on the global stage. She played a key role in launching Bombay Brasserie in London and later oversaw renowned restaurants including Veeraswamy and Chutney Mary. She was the first female board director of a public company in India, while serving as marketing director of the Taj Group. Now in her eighties, Panjabi said, “In most Indian restaurants in the UK, the vegetarian options are limited to dishes like gobi aloo, saag paneer, chole, and baingan bharta. There is so much more to discover.
“Western readers will see for the first time that they can cook vegetables the Indian way without necessarily making an Indian meal. They could have grilled fish or roast chicken alongside Indianstyle vegetables. That is the breakthrough — it is not limited to cuisine.
Panjabi said writing the book took two decades. “I thought it would take three or four years, but the process of discovery was so enjoyable that it kept extending,” she said. Only when Covid forced her to stay at home did she put it all together.
The result is a 350-page hardback with more than 120 colour photographs. Half the book is devoted to cooking fats, while the rest covers vegetables, lentils and millets. She described it as “almost like a food encyclopaedia,” weaving Ayurvedic wisdom with modern nutritional science.
“Much more research still needs to be done on the nutrition of vegetables,” she said, pointing out that the subject remains under-researched.
Everyday ingredients also find space in the book. She tackles myths aro-und protein deficiency in vegetarian diets, noting that Indians solved this long ago. Rice and dal, when eaten together, provide all nine essential amino acids needed for complete protein. “Dal-chawal has sustained Indian health for centuries,” she said.
Her experience in restaurants influenced her writing. Panjabi travelled across India, visiting research institutions including the National Institute of Nutrition in Hyderabad, and consulted scientists studying oils and vegetables.
She said, “When I was young, I felt that Indian food had not received its due recognition globally. My mother always explained the health reasons behind what she cooked, and I realised there must be a huge body of knowledge worth documenting.
“I feel I have only touched the tip of the iceberg (with this book). My hope is that this book will inspire other practitioners and people with influence in Indian food to join this journey.”
Vegetables: The Indian Way was published by Penguin Books
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How noticing the changes in my father taught me the importance of early action, patience, and love
I don’t understand people who don’t talk or see their parents often. Unless they have done something to ruin your lives or you had a traumatic childhood, there is no reason you shouldn’t be checking in with them at least every few days if you don’t live with them.
Earlier this year, I had the privilege of looking after my parents – they lived with me while their old house was being sold, and their new house was being renovated.
Within this time, I noticed things happening to my dad (Chamanlal Mulji), an 81-year-old retired joiner. Dad was known as Simba when he lived in Zanzibar, East Africa because he was like a lion. A man in fairly good health, despite being an ex-smoker, he’d only had heart surgery back in 2017. In the last few years, he was having some health issues, but certain things, like his walking and driving becoming slow, and his memory failing, we just put down to old age. Now, my dad was older than my friend’s dad. Many of whom in their 70’s, dad, at 81 was an older dad, not common back in the seventies when he married my mum.
It was only when I spent extended time around my parents that I started noticing that certain things weren’t just due to old age. Some physical symptoms were more serious, but certain things like forgetting that the front door wasn’t the bathroom door, and talking about old memories thinking that they had recently happened rang alarm bells for me and I suspected that he might have dementia.
Dementia generally happens in old age when the brain starts to shrink. Someone described it to me as a person’s brain being like a bookshelf. The books at the top of the shelf are the new memories and the books at the bottom are the new memories. The books at the top have fallen off, leaving only the old memories being remembered. People with dementia are also highly likely to suffer from strokes.
Sadly, my dad was one of the few that suffered a stroke and passed away on 28th June 2025. If you have a parent, family member or anyone you know and you suspect that they might have dementia, please talk to your GP straight away. Waiting lists within the NHS are extremely LONG so the quicker people with dementia are treated, the better. Sadly, the illness cannot be reversed but medication can help it from getting worse.
One thing I would also advise is to have patience. Those suffering with dementia can be agitated and often become aggressive, but that’s only because they’re frustrated that they cannot do things the way they used to.
The disease might hide the person underneath, but there’s still a person in there who needs your love and attention.” - Jamie Calandriello
The holy town of Ambaji witnessed a spiritually significant day on Sunday as His Holiness Siri Rajrajeshwar Guruji, head of the International Siddhashram Shakti Centre, London, performed the Dhwaja ritual at the historic Ambaji Temple in Gujarat, one of the most revered Shakti Peeths of India.
Guruji, who travelled especially from London to be part of the festivities, offered prayers to Goddess Amba and hoisted the sacred flag, a symbol of divine strength, victory, and eternal devotion. Speaking about the ritual, he reminded devotees that the dhwaja inspires courage, faith, and a constant remembrance of the divine in everyday life.
Adding to the spiritual significance of the day, Guruji also personally served Bhandara (community meal) to devotees gathered at the temple premises.
The International Siddhashram Shakti Centre in Harrow witnessed an inspiring and environmentally responsible celebration of Ganesh Utsav 2025, which concluded on Saturday, 6 September, with the Ganesh Visarjan ritual performed on the sacred occasion of Anant Chaturdashi.
What made this year’s celebration exceptional was the decision to conduct the Visarjan in a custom-built artificial water pool at the temple premises. After the ceremonial parikrama, the idol of Lord Ganesh was immersed with devotion, ensuring that the environment and public water bodies remained protected. The move also underlined compliance with local regulations, offering a model of how cultural traditions can be maintained with modern responsibility.
HH Siri Rajrajeshwar Guruji reminded devotees that true devotion also lies in mindful practice: “Our faith must go hand in hand with respect for the environment and the laws of the land. By celebrating responsibly, we honour our deities and set a positive example for other communities.”
The ten-day festival at Siddhashram was filled with devotional activities, including Ganesh Mantra Sadhana and the chanting of Hanuman Chalisa on 30 August, followed by the vibrant Annakut Darshan of Lord Ganesh on 2 September, which drew large numbers of devotees.
With soulful bhajans, prayers, and rituals held daily, the festival reaffirmed Siddhashram’s role as a centre of spiritual growth and cultural preservation in London. The eco-conscious Visarjan, in particular, stood out as a symbol of blending tradition with responsibility, inspiring worshippers to celebrate with both devotion and awareness.
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Eli Lilly has agreed a discounted supply deal for its weight-loss drug Mounjaro
Eli Lilly had announced a steep price rise of up to 170% for Mounjaro.
A new discount deal with UK suppliers will limit the increase for patients.
Pharmacies will still apply a mark-up, but consumer costs are expected to rise less than initially feared.
NHS pricing remains unaffected due to separate arrangements.
Eli Lilly has agreed a discounted supply deal for its weight-loss drug Mounjaro, easing fears of a sharp rise in costs for UK patients. The new arrangement means that, from September, pharmacies and private services will face smaller wholesale increases than first expected, limiting the impact on consumers.
Why the price rise was announced
Earlier this month, Eli Lilly said it would raise Mounjaro’s list price by as much as 170%, which could have pushed the highest monthly dose from £122 to £330. The company argued that UK pricing needed to align more closely with higher costs in Europe and the United States.
Discount deal for UK suppliers
The revised agreement will see the top-dose price set at £247.50 for suppliers. While pharmacies and private providers will still add their own margins, the increase for patients is now likely to remain under 50% for higher doses, and even lower for smaller doses.
Eli Lilly confirmed:
“We are working with private providers on commercial arrangements to maintain affordability and expect these to be passed onto patients when the change is effective on 1 September.”
Impact on consumers
Around 1.5 million people in the UK are currently on weight-loss drugs, with more than half using Mounjaro. Most of these patients—around 90%—pay privately through online services or high street pharmacies.
Prices vary between providers, depending on the level of lifestyle and dietary support offered alongside the injections.
Olivier Picard of the National Pharmacy Association said:
“This rebate will mitigate some of the impact of the increase, but patients should still anticipate seeing a rise in prices from 1 September.”
NHS pricing unchanged
The deal does not affect the NHS, which has secured its own heavily-discounted price for patients prescribed the weekly injection.
Mounjaro works by helping patients feel fuller for longer, reducing food intake and supporting weight loss of up to 20% of body weight.