Vegetarian Living NZ – Autumn Issue Out Now
EDITORIAL
Autumn is a season of transition, when well-being often comes into sharper focus. With cooler days and busier routines, it’s easy to feel run-down or disconnected from healthy habits. This edition offers practical support for the seasonal shift through nourishing food, informed choices, and stories which remind us that we’re part of a wider community.
We start this issue with an exploration of ultra-processed foods (pages 2 & 3) and what the evidence really says for vegetarian and vegan diets. This feature explains how to make informed, realistic choices in today’s food environment.
On pages 6 & 7, Doctors For Nutrition introduce Culinary Medicine, where nutrition science meets everyday cooking. This article explores how practical food skills and a whole-food, plant-forward approach can help prevent and manage chronic disease and support long-term health.
You’ll also find a new regular section on page 9, Vegetarian & Plant-Based News, highlighting key developments from New Zealand and around the world. If you come across news you think should be featured, I’d love to hear from you.
As more Kiwis embrace vegetarian and vegan living, knowing which products you can trust is key. In this issue, we explore the NZ Vegetarian Society’s Vegetarian Approved and Vegan Certified programmes on pages 10 & 11. Read about the work behind the trademark programmes and what certification means for conscious consumers.
On page 15, new columnist Sarah Powell shares the journey of Small Vegan Kitchen, from cooking plant-based meals on a family sailboat to life on the road in Aotearoa. It’s an inspirational story about making vegan food work wherever you are.
We then turn to holistic wellbeing on pages 16 & 17, with an in-depth
conversation with Dr Adeela Afiz, founder of the Body Whispering™ method. This interview unpacks the connection between the nervous system, trauma, and embodiment, and how greater awareness of the body can support lasting healing.
On page 18 & 19, Waste to Worth examines food waste and the role of Gen Z in responding through practical action, while questioning the systems and policies that shape our food supply.
Finally, on page 20, our Dining Out section is back with an international twist, featuring my top five vegetarian-friendly restaurants from a recent trip to Los Angeles.
One of the things I love most about this magazine is its ability to meet readers where they are. Whether you’re new to vegetarian living or have followed this path for many years, there’s space here for curiosity and growth, wherever you are on your plant-based journey.
- INA BABIC
editor@vegetarian.org.nz
Grab your copy here or become a member of NZVS and receive the magazine FREE, plus exclusive perks like discounts on Vegetarian Approved and Vegan Certified products.
