VeganLife meets… VFC
In 2021, we are extremely lucky to have so many delicious vegan food brands, all bringing us an ever-growing variety of plant-based food. But with conglomerates taking over, how many brands can say that they don’t exist for profit, but to actually help save animals? Not many. But that’s where VFC is different. The vegan fried chick*n brand was started up by plant-powered activists Matthew Glover (cofounder of Veganuary) and Adam Lyons (chef and restaurant owner), with the pure intention of saving as many chicken lives as possible. Following the vegan chick*n makers’ recent launch into North America (a massive feat, considering the number of chickens farmed and consumed in the US!), we catch up with the pair to find out more about their delicious form of activism.
When and why did you both first become vegan?
I’m from a family of butchers and meat traders, so spent some time in slaughterhouses when I was a young child. Incredibly, it took me until I was 28 before I decided it wasn’t right to eat animals and went vegetarian. Ten and made the connection to dairy and eggs. That’s when I realised, I was only halfway there.
