BeautiFood Novel

Home
BeautiFood Novel

BeautiFood Novel è il primo evento in Italia di Novel Food rivolto a professionisti del settore.

10/02/2025

💅 Switching to plant-based isn’t your mom’s salad routine - it’s your ticket to main character energy ⚡️

Think glowing skin that needs no filter, energy that hits harder than your morning coffee, and a vibe check that’s always ✨immaculate✨.

Plot twist: eating plants isn’t just good for your aesthetic - it’s literally giving “save the planet” superhero vibes 🦸‍♀️

Join the green side where we snack on dragon fruit bowls, turn cauliflower into literally anything, and make decisions our future self will thank us for 💚

27/01/2025

Not your average wellness journey - this is about leveling up your plate AND your impact! From colorful Buddha bowls to planet-saving snacks, we’re making clean eating look GOOD ✨

Plot twist: you don’t need to sacrifice flavor to live your ethics! Each meal is a chance to align your food with your dreams 🌍

Who else is on this clean eating adventure? Drop a 🥑 if you’re committed to the tastiest ethical glow-up!

24/01/2025

…but let’s get scientific about these good vibes 🧪

When your plate is stacked with plants, you’re not just eating - you’re literally feeding your happiness chemicals. No cap. 🧠

👉 Tryptophan from beans and nuts → straight up serotonin factory in your brain. That post-lunch happiness? Not a coincidence. Plus, protein-packed legumes keep those energy levels stable like your most reliable friend 💪

👉 Leafy greens coming through with that folate + B12 combo → scientifically proven mood boosters that hit harder than your morning coffee. Depression who? We don’t know her 🌿

👉 Omega-3s squad (chia, flax, walnuts) → your brain’s BFFs, fighting those blues while making your neurons do a happy dance 🎯

That post-lunch energy hit? It’s all those plants throwing a fiber party in your gut. Because fun fact: your gut bacteria are the real MVPs of mood regulation 🎉

Plot twist: turns out you can eat the rainbow AND feel like pure sunshine ☀️

Who knew saving the planet could be such a serotonin boost?

Zero animals were disturbed in the making of these good vibes ✨

22/01/2025

The best way to share your compassionate food choices isn’t through debates or judgment – it’s through happiness, good meals, and genuine enthusiasm. 😌

In fact, when people see you enjoying colorful Buddha bowls, tasty cashew alfredo pasta, or creamy chocolate avocado mousse, they naturally become curious.

Let’s be honest - there’s often resistance to plant-based eating, and I get why. 🙏

Years of finger-pointing and judgment have created walls instead of bridges. It’s a shame, because this lifestyle is about compassion at its core.

The most powerful change happens when we share our joy rather than impose our views. A warm smile and a shared meal can open more hearts than a thousand arguments. 🫶🏼

Share your journey with kindness, offer a taste of your lunch when coworkers ask, or invite friends over for a vibrant dinner party.

Your true happiness and health will spark more meaningful conversations than any argument ever could. ✨

What’s your favorite plant-powered dish to share with loved ones? Drop it below! 💚

22/01/2025

Ever wondered why the word “vegan” often raises eyebrows in the omnivore world? It’s not about the lifestyle – it’s about energy and approach. ✨

In recent years, the passionate community’s mission to promote ethical eating has sometimes been overshadowed by aggressive messaging.🙏

When advocacy turns into judgment, walls go up.

Unfortunately, some vegans’ forceful approach has linked this compassionate choice with negativity.🥺

But here’s the truth: positive change comes from connection, not confrontation. By sharing our joy, health, and ethical choices through kindness and understanding, we attract others naturally curious about plant-based living. 🌱😋

Let’s build bridges, not barriers.🫶🏼

Remember: Your peaceful vibe attracts your conscious tribe. Lead with love, inspire by example. 🌿

07/01/2025

Navigating social situations while staying true to your plant-based journey can feel challenging. But here’s the thing: you can be both kind AND firm in your choices. ✨

In today’s carousel, we’re sharing responses that put YOU first while keeping conversations positive.

Notice how each reply focuses on your personal experience rather than trying to convince others? That’s intentional!🫶🏼

👉Being confident in your choices doesn’t mean being defensive or preachy. It means owning your journey while respecting that everyone’s path is different. Remember: you can honor your values while maintaining healthy relationships.

🔑The key is to keep responses centered on
YOUR experience - how you feel, what works for YOU, and why you’re happy with your choices. No justifications needed!

🍀Want more support in navigating these conversations? Our coaches are here to help you build that unshakeable confidence in your plant-based journey

12/01/2024

Sapevi che l'industria dei piselli in Europa sta crescendo tantissimo?
Ebbene sì, e con lei anche gli scarti.

Ecco perchè Stella, Francesca e Alessandro, ricercatori delle Università di Udine, Parma e Bologna con il loro progetto UPea stanno lavorando ad una soluzione per valorizzarli 🟢

🔴 Ascolta l'intervista completa su Spotify e YouTube. Cerca VegVoices 🔴

--

UPea “Upcycling pea waste side streams for developing future food ingredients” è un Progetto Finanziato dall’Unione europea – Next Generation EU – progetto PRIN 2022 prot. 2022P5C3E – CUP G53D23003820006

11/01/2024

L'Open Innovation è uno degli asset più forti per dare un boost all'innovazione nel mondo dei nuovi alimenti. 🫶🏼

Si tratta di collaborazioni tra le aziende e realtà esterne ad esse, come ad esempio le Università.
Ecco, infatti, l'esempio di UPea, che fa parte dei progetti PRIN (quindi progetti di rilevante interesse nazionale) ed è finanziato dall’Unione Europea, dal Next Generation Eu e dal MIUR.

Stella Plazzotta, Francesca Bot e Alessandro Zambon rappresentano il team di ricerca dietro questo progetto, che vuole trasformare gli scarti della lavorazione dei piselli in ingledienti ricchi di proteine vegetali.

🔴 Ascolta l'intervista completa su Spotify e YouTube. Cerca VegVoices 🔴

--

UPea “Upcycling pea waste side streams for developing future food ingredients” è un Progetto Finanziato dall’Unione europea – Next Generation EU – progetto PRIN 2022 prot. 2022P5C3E – CUP G53D23003820006

11/01/2024

Se il mondo delle proteine alternative offre migliaia di opzioni tra cui scegliere è soprattutto grazie ai professionisti che questi prodotti li "inventano" 🔬

Stella, Francesca e Alessandro sono ricercatori delle Università di Udine, Parma e Bologna e stanno lavorando al progetto UPea, focalizzato sulla valorizzazione degli scarti della lavorazione dei piselli 🟢

--
UPea “Upcycling pea waste side streams for developing future food ingredients” è un Progetto Finanziato dall’Unione europea – Next Generation EU – progetto PRIN 2022 prot. 2022P5C3E – CUP G53D23003820006
--

10/01/2024

C'è chi lavora per i soldi, e chi lavora perchè ha una missione.

--

Scopri l'intervista completa di Ilaria Bertini a VegVoices su

👉 Youtube
👉 Spotify
👉 Blog di BeautiFood Novel

09/01/2024

In che cosa consiste il lavoro di un PR Manager?
Ce lo spiega Ilaria Bertini 🎙

--

Scopri la sua intervista completa a VegVoices su

👉 Youtube
👉 Spotify
👉 Blog di BeautiFood Novel

09/01/2024

"Noi non vediamo le cose come sono
Vediamo le cose come SIAMO"

Sei d'accordo?

Questa è una bellissima frase condivisa da Ilaria Bertini, International PR Manager di Good Food Institute

--

Scopri la sua intervista completa a VegVoices su

👉 Youtube
👉 Spotify
👉 Blog di BeautiFood Novel

05/01/2024

L'innovazione non è tale se non supera la tradizione.
E così fa Grezzo Raw Chocolate con la sua pasticeria crudista: una pasticceria sana, rispettosa dell'ambiente, degli animali, delle persone, ricercata e sorprendentemente buonissima ❤️

Scopri

04/01/2024

Ci sono diverse motivazioni che portano le persone a scegliere una dieta fatta di alimenti sostenibili.

Una di queste è senza dubbio il rispetto verso il benessere degli animali, come ha condiviso con noi Nicola Salvi, Direttore Generale di Grezzo Raw Chocolate

04/01/2024

Qui con noi a VegVoices Nicola Salvi di Grezzo Raw Chocolate.

Grezzo è una pasticceria fondata a Roma nel 2014... Crudista: si propone cioè di utilizzare le tecniche di cucina crudista per la produzione di cioccolato e dolci.

I loro prodotti includono cioccolato crudo ottenuto da fave di cacao non tostate e non sottoposte alle alte temperature della tostatura, conservando così le proprietà organolettiche e i nutrienti delle fave.

L'azienda offre una varietà di prodotti, tra cui tavolette di cioccolato, gelati e dolci, realizzati con pochi ingredienti pregiati e senza l'uso di latte, zucchero e uova.

03/01/2024

Claudio Di Dio è uno Chef Ortocentrico e Food Marketer.

Oggi ci parla della nascita della sua professione nel 2015 nel settore Veg Ortocentrico 🥦

02/01/2024

Claudio Di Dio è uno Chef Ortocentrico e Food Marketer con la sua agenzia di comunicazione Under The Radar.

Qui Claudio racconta di che cosa l'ha spinto ad aprire i suoi ristoranti nel 2015 😋

Address

Telephone

+393483760458

Website

http://www.beautifoodnovel.com/

Alerts

Be the first to know and let us send you an email when BeautiFood Novel posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Videos

Get ready for the ultimate Mother Nature meal prep hack that’s been hiding in plain sight! 🌱 Meet lentils - nature’s OG convenience food that’s been doing meal prep before it was cool. These tiny powerhouses are literally out here waiting to level up your food game with ZERO effort. Think about it: while you’re living your best life, these bad boys cook themselves in 20 mins flat. No soaking all-nighter needed (we see you, chickpeas 👀). Just dump, simmer, and BOOM - you’ve got a protein-packed base ready to transform into literally anything. Salads? Check. Soups? Obviously. That quick power bowl you’re craving? Lentils got your back. Plus, they’re literally pennies per serving because Mother Nature doesn’t believe in inflation 💅 The best part? These little gems are basically earth’s multivitamin - packed with iron, fiber, and protein. Nature really said “I’m gonna make the perfect food” and just... did that.

Becoming plant-based isn’t about racing to the finish line. It’s about finding YOUR groove and flowing with it! Whether you’re starting with one lentil dish a week or already mixing chickpea curry like a pro - you’re doing it right ✨ Every plant legend started somewhere, and guess what? They all took different paths! Take it step by step, find what works for YOU, and enjoy the journey.

Here’s the tea: lot of plants come loaded with essential amino acids. What are people around you stressing about? 🤷🏻‍♀️ While Mother Nature’s got your protein needs covered, a good nutritionist can help you nail that plant-based transition. Because who needs meat myths when you’ve got plants and pros in your corner? 🌿✨

The path to any goal isn’t always smooth, but here’s the game-changer: it’s not about forcing yourself - it’s about reframing your mindset. Like learning to ride a bike, the moment you shift from “I have to” to “I get to,” everything transforms. Your perspective is your superpower. ✨ What feels like a mountain today becomes an exciting journey tomorrow when you change the story in your mind. Remember: progress > perfection. The secret? Your mindset shapes your reality. Change your thoughts, change your life. Simple as that. ✨ Do you agree?

L'Open Innovation è uno degli asset più forti per dare un boost all'innovazione nel mondo dei nuovi alimenti. 🫶🏼 Si tratta di collaborazioni tra le aziende e realtà esterne ad esse, come ad esempio le Università. Ecco, infatti, l'esempio di UPea, che fa parte dei progetti PRIN (quindi progetti di rilevante interesse nazionale) ed è finanziato dall’Unione Europea, dal Next Generation Eu e dal MIUR. Stella Plazzotta, Francesca Bot e Alessandro Zambon rappresentano il team di ricerca dietro questo progetto, che vuole trasformare gli scarti della lavorazione dei piselli in ingledienti ricchi di proteine vegetali. 🔴 Ascolta l'intervista completa su Spotify e YouTube. Cerca VegVoices 🔴 -- UPea “Upcycling pea waste side streams for developing future food ingredients” è un Progetto Finanziato dall’Unione europea – Next Generation EU – progetto PRIN 2022 prot. 2022P5C3E – CUP G53D23003820006

Shortcuts

Address
Telephone
Alerts
Videos
Claim ownership or report listing
Want your business to be the top-listed Event Planning Service?

Country:

City: