Segments in this Video

Veganism (02:10)


Approximately 800 million livestock are slaughtered every year in Germany. Vegans do not consume eggs, meat, or dairy products. Veganism is a $1 billion industry in the U.S. Is it healthier and better than mass produced meat consumption?

Gentle Gourmet Cafe (03:35)

The Marche d'Aligre exemplifies France's culinary culture. Deborah Pivain operates the vegan restaurant in Paris; chefs use plant-based substitutes for animal products. Vegan cuisine is diverse.

Lupine Milk and Agriculture (05:43)

Scientists manipulate the blue lupine to make it suitable for human consumption. An increasing number of farmers are considering growing sweet lupine; it offers ecological benefits over soya. Prolupin produces lupine milk.

Veganz (02:28)

Berlin is Europe's vegan capital. Jan Bredack discusses changing perceptions; he combines ethical and business principles.

Max Planck Institute (03:36)

Scientists study the motivations of eating behavior throughout history; the human metabolism remains as it was in the Stone Age. A high energy diet and sedentary lifestyle causes civilization diseases.

How Healthy is Veganism? (02:55)

Many people suffer from civilization diseases that are connected to their diet. VeggieWorld exhibitors offer a variety of delicacies and products. Germany is generally more advanced than France in the vegan market; secret footage reveals the treatment of animals.

Hotel Swiss (03:47)

A vegan blogger visits Europe's first vegan hotel. It offers a variety of alternative products and sources local produce. Vegetarians encounter an ethical dilemma with cheese.

Is a Vegan Diet Dangerous? (04:44)

Occasionally, a vegan child dies of malnutrition. Bernhard Watzl discusses nutrient deficiency. Many dairy substitutes contain artificial B-12 and high levels of industrial processing. Processed foods have an unhealthy reputation.

Labeling Wars (02:36)

A milk industry lobbyist ensures that product substitutes cannot be labeled as milk or cheese in Europe. Bredack argues the practice is not in the interest of the consumer; he cites disadvantages.

Rügenwalder Mühle (03:13)

Godo Röben adds vegetarian and vegan products to the company's traditional meat and sausage offerings. A vegan blogger visits the plant to better understand production and motivation.

Veganism, a Megatrend (07:55)

Bredack hopes Veganz will become the dominant market in Europe. The selection of vegan products and sales are increasing. Animal activists fight against industrial farming conditions; they sometimes free animals. Calf mortality rates in Germany are approximately 15%.

Lab-Created Meat (03:52)

Prof. Mark Post creates artificial meat from bovine stem cells. Animal product consumption produces more greenhouse gases than all transport. Creating products in bioreactors could replace mass farming.

Biotechnology and Resistance (05:23)

Biohackers create vegan cheese from marine mammals using modern gene technology. Cheese made from human breast milk meets cultural reservations. Pivain opens a vegan cooking school in Normandy.

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Good, Better, Vegan?

DVD (Chaptered) Price: $169.95
DVD + 3-Year Streaming Price: $254.93
3-Year Streaming Price: $169.95



Veganism is the new lifestyle of the young, healthy generation. As its popularity increases, so does the lure of turning a profit. This documentary examines the complex dynamics as hot startups create substitutes for cheese, eggs, and meat in an attempt to gain market share, while global players, countries with strong dairy farming sectors, and legislation over genetically modified products battle it out to maintain control.

Length: 52 minutes

Item#: FMK212803

ISBN: 978-1-64867-995-7

Copyright date: ©2017

Closed Captioned

Performance Rights

Prices include public performance rights.

Not available to Home Video and Publisher customers.

Only available in USA and Canada.