NIHE is undergoing a transformation into a mutual organization, following the examples of Rochdale Boroughwide Housing and Merthyr Valleys Homes. This change aims to provide a stronger structure for tenant involvement and address housing challenges. However, there are concerns about balancing low rents with the need to raise funds for repairs and development. Gareth Swarbrick of RBH and David Williams of Campbell Tickell highlight the potential benefits and challenges of this transition.

In southeast London, families are moving into homes they designed and built with the Rural Urban Synthesis Society (RUSS), marking the completion of the capital's largest community-led self-build housing project. The 36-home development, which took 15 years to complete, is part of a community land trust ensuring affordability. RUSS collaborated with partners like the Greater London Assembly and Triodos Bank, and the project features innovative social and environmental elements. Anurag Verma, Chair of RUSS, highlighted the project's success in creating a sustainable neighborhood, hoping it inspires other community groups.

Technological advancements and innovative approaches are making plant-based diets more accessible and sustainable. Companies like Sun Bear Bioworks are developing alternatives to palm oil using waste products, while cultivated meat, precision fermentation, and 3D printing are revolutionizing the production of meat and dairy substitutes. These innovations aim to address environmental, health, and ethical concerns associated with traditional food systems. Despite growing consumer interest in sustainable food options, significant changes in food production and consumption patterns are necessary to achieve meaningful impact.

Plant Based World Pulse is launching a series of monthly webinars called Insider Talks, focusing on essential topics for the plant-based food sector. The series will feature key industry players and provide a platform for open discussions on challenges and opportunities. The first webinar, scheduled for February 7th, will include speakers from Meatless Farm, Deliveroo, Veg Capital, and Plant Based Food Alliance. The initiative aims to foster honest and unfiltered conversations, addressing pressing issues and sharing insights from various sectors within the plant-based industry.

Heather Landex, a vegan food safety expert, emphasizes the need for improved labeling and certification in the food supply chain to ensure the safety of vegan and allergen-containing foods. Her book, 'Inclusive: The New Exclusive,' advocates for better training and systems in food businesses to cater to allergy sufferers. The article highlights the challenges faced by vegans and those with allergies due to inadequate labeling, with examples from businesses like The Mango Tree, Creative Nature, and Little Bandits, which are taking steps to address these issues. The UK Food Information Amendment, known as Natasha's Law, is mentioned as a significant development in allergen labeling.

Precision fermentation is revolutionizing the vegan cheese industry by enabling the production of real dairy proteins without using animals. This technology, supported by companies like Change Foods, Perfect Day, and Formo, allows for the creation of cheese that is identical in taste and texture to traditional dairy products. The process involves using microbial hosts to produce bio-identical dairy proteins, offering significant environmental and ethical benefits. The sector is rapidly growing, with substantial investments and a promising outlook for reducing costs and increasing accessibility. Key players emphasize the potential of precision fermentation to transform the food industry and address issues of animal welfare and environmental sustainability.

Vegan cheese producers are innovating to replicate the taste, texture, and nutritional profile of dairy cheese, addressing the challenge of converting cheese-loving consumers to plant-based alternatives. Companies like Violife, Applewood Vegan, and Perfect Day are leading the way with products that mimic traditional cheese closely. Artisanal brands are also making strides with unique ingredients and sustainable practices. Experts predict further advancements through fermentation technology, which could bring vegan cheese even closer to its dairy counterparts.

Cultured meat, produced by companies like Eat Just and Mosa Meat, is gaining attention for its potential to provide cruelty-free, climate-friendly, and healthy food options. With significant investments, the industry aims to make cultured meat competitive with conventional meat, offering environmental and animal welfare benefits. Alternatives to foetal bovine serum are being developed to align with animal welfare principles. The Good Food Institute supports the innovation for its positive impact on climate change, public health, and animal suffering. The Vegan Society recognizes the potential reduction in animal suffering but does not promote the product due to the use of animal cells. Meanwhile, plant-based meat alternatives like VFC are improving and becoming more popular among vegans.

Kneehigh Theatre Company's production of 'Ubu! A Singalong Satire' at Shoreditch Town Hall is a lively adaptation of Alfred Jarry's 'Ubu Roi'. The performance encourages audience participation with a relaxed atmosphere where attendees can move around and interact. The show features physical comedy, dance, and acrobatics, with standout performances by Katy Owen and Mike Shepherd. The live band and vocalist Nandhi Bhebe guide the audience through a variety of pop songs, making the show an engaging experience for those who prefer a more interactive theatre environment.