Featured Leaders

We continue with our “Vegans in Surprising Industries” series by focusing on the airline industry this time.  Not normally known for vegan-friendly meal options on their flights, most airlines in the US offer mostly vegetarian meals that have to be arranged in advance as special meal requests.  However, the change continues to happen and vegans do continue influencing airlines to think outside the box. 

Natalie Mindrum who grew up in rural Minnesota comes from a long line of dairy farmers.  Having been around farming since childhood, Natalie will tell us about her journey to veganism, how she keeps her enthusiasm and inspiration and what it’s like being a vegan working for an airline.

What led you to embrace the vegan lifestyle?  

I grew up in rural Minnesota around animal farming.  My father owned a small feedlot and both sets of my grandparents were dairy farmers.  I vividly remember spending time as a child petting baby cows in huts, who I now realize had been separated from their mothers as a part of the dairy industry.  I always felt a strong sense of empathy and kindness towards animals yet continued to eat them because that was the way things were, and I didn’t question it.

A few things set me down the path to veganism.  The first was that in college as a part of a class, I helped teach English to slaughterhouse workers at Agriprocessors in Postville, Iowa.  I toured Agriprocessors and was horrified by both the animal and human abuse occurring there.  I stopped eating animals for a while but then started again.  Then, years later, an acquaintance recommended I watch a film called “Earthlings.”  After watching Earthlings, that was it for me.  I was done with eating animals.   I’ve been vegan for over 10 years, and I can’t see myself living any other way.

What is it like to be vegan in your profession? 

Working for an airline has enabled me to travel in search of amazing vegan food.   My husband and two sons, who are 5 and 7 years old, are also vegan – we have visited cities with the exclusive purpose of finding great vegan food.  We visited Tel Aviv last summer and loved the food and vegan vibes there.  We plan to visit Australia later in December 2018 and have the Happy Cow app ready to direct our trip.

For the most part, my co-workers and colleagues have responded with positive curiosity to me being vegan.  Whenever I’ve faced challenges at work related to being vegan, I’ve reminded myself that I was once a meat eater who didn’t understand why someone would consider veganism.    Remembering that helps me remain a positive example of a happy, healthy person who also happens to be vegan.  The more all of us live that way, the more of us there will be and the easier it will be for all of us.

Do you have a favorite way to “recharge your vegan batteries”, i.e. spark back your enthusiasm to continue spreading the message?

Meeting other vegans has really sparked my enthusiasm.  For years, I was the only vegan I knew in real life other than my husband.   At times that felt very isolating and frustrating given that it felt as though the kind, compassionate people I knew should, of course, be vegan!   Now, I’m lucky to have met other vegans both inside and outside of work and seeing their involvement in activism has inspired me to become more active and vocal myself.  My “activism” has moved from donating money to vegan causes and posting on social media about veganism to getting involved with Anonymous for the Voiceless and the Animal Rights March in Chicago this past year.    I want to get more involved in the future.

Are you seeing any shifts in the direction of your industry or company (more focus on the development of plant-based products, a more favorable perception of vegans in the workplace etc.)?

I do think we’re seeing a shift in the airline industry – there are more vegan options being offered for sale on airplanes than ever before, but there’s still a long way to go. I think an under-rated form of activism is telling companies what you, as a consumer, want from them.  I’m always excited when vegan customers reach out to say there’s unmet demand for vegan food.   We should all be letting the companies we engage with know what we need.  Make it happen, vegans!

What advice would you give to vegans working in a traditionally vegan-unfriendly industry or living in a location with a few vegan options or no vegan community?

I would tell you to stay strong and remain grounded in your principles.  Society hasn’t quite caught up with your perspective on the world but change is occurring quickly.  You should be proud to be a voice for the innocent.

What is your favorite plant-based recipe or a meal? What will you be making for Christmas this year?

One of the earliest vegan recipes I learned to make was this red lentil dahl recipe which is reportedly renowned philosopher Peter Singer’s family recipe:  https://whyveg.com/recipes/make_this.php?recipe=53   It’s easy to make and very tasty.

We are thinking about a trip to Australia during the winter holidays this year and will be checking out all the vegan food Sydney offers!

In this video interview, we are continuing our “Vegans in Surprising Industries” series.  Craig Sidell works for The New York Times as a VP of Compensation and Benefits.  What’s it like being a vegan in a publishing industry, especially when you have an opportunity to directly influence wellness initiatives in your own workplace?  

Craig was a vegetarian for over 20 years before becoming vegan after reading a book called “Veganist” by Kathy Freston.  In fact, his entire family is largely plant-based and he has been supporting and actively promoting plant-based initiatives in the office.  Watch the video below to learn more.   

Would it amaze you to find vegans working at companies whose business seems at odds with vegan ethics?

Indeed, as more and more people embrace the plant-based lifestyle while keeping a successful professional career, you may well find vegans employed by Monsanto, Walmart or McDonald’s. Our Vegan Leaders network has dozens of members working across pharmaceutical and biotech companies, food and consumer product giants, chemical and energy conglomerates, military and defense contractors and more.

What is it like for these vegans? In this first part of the series, we interview Anastasia Strokova who works as a Strategic Programs Staff Analyst for a major food company. We also interview Rupa Vadodaria who is an Associate Director in the supply chain organization at a leading pharmaceutical company.

What led you to embrace the vegan lifestyle?

Anastasia: For me, it was initially about health. I’d already experimented with eliminating foods such as dairy from my diet to improve my health. That led me to several health documentaries, through which I further learned how irresponsible food production degrades the environment and human health and how badly it treats animals.

When my Mom passed away, I wanted to do something profound in her name. I realized that it was time to go completely vegan – to stand up for my values and educate others by example. It was one of the best decisions of my life. I haven’t looked back since.

Rupa: I come from a Jain family in India. Jainism is a religion which teaches non-violence. I grew up as a vegetarian and was taught to make choices that considered all living beings. We were already avoiding leather and other animal products. In addition, I was already opting for products that were not tested on animals.

This background helped me find my niche as I was launching my own wellness coaching business in 2015. From interviewing numerous vegan speakers I learned of additional issues I was not previously aware of (e.g. wool and down industry). In early 2016, I became vegan and will be vegan for the rest of my life.

You work in an industry one might not expect of a vegan. What is it like, and how well does your workplace accommodate vegans?

Anastasia: I know you’d hardly expect a vegan working for a protein company! I was not yet a vegan when I started there, and I’ll admit, at first the new vegan ideology posed some ethical struggles. But then I thought: “There is a reason I am here. Can I be the change I want to see? If this road was easy, anybody would do it.”

My plant-based choices have never compromised my career growth. To me, that is the most important accommodation there should be. A progressive enterprise should welcome a variety of views, backgrounds and values because that’s how it evolves and retains its competitive edge.

We have some vegan options in our corporate cafeteria however I prefer to prepare my own lunch and snacks. At functions or team events, I also bring my food and enjoy being social.

Rupa: My workplace accommodates vegans well. My co-workers embrace my choice to be vegan. Some even join me to have vegan lunches. Also during certain lunch meetings, they order vegan food for me specially. We have some vegan options in the cafeteria as well.

How do your corporate colleagues typically react when they learn you are vegan?

Rupa’s takeaway: “Be a proud VEGAN! You are doing your share to save the world and you are showing the way to others.”

Anastasia: I have been open about my food choices in the workplace, and found varying degrees of acceptance from my colleagues. I may have been the first openly vegan person at the company. However, over the years I met several others. What’s more, several people have approached me for advice on weight loss, plant-based
nutrition and recipes! That clearly tells me that people are hungry for wholesome and healing foods. While I still get some teasing and joking, it is now mostly around my green smoothies that I bring to work every day.

Rupa: Most people feel it must be extremely difficult to be a vegan! That is a very common reaction everywhere I go. They wonder how I can survive on fruits and vegetables, and without eating cheese and milk etc. I view these reactions as opportunities to educate others and dispel the many myths about veganism.

When describing your lifestyle, do you describe it as vegan, plant-based or something else?

Anastasia: I mostly say “vegan” because that’s a traditional term and people understand it. However, I do like the term “plant-based” a lot. I think it emphasizes the point that plants are meant to be our optimal nutrition. The plant-based concept also makes me more conscious about my choices not only in the grocery aisle but in all the other products that I buy- issues such as trash and waste, our reliance on plastic or disposable items and industries that still do animal testing. I am not buying leather goods anymore, I got a compost bin and I’m trying my hand at growing a small garden in my back yard. I try to emphasize the message that small but consistent changes make the biggest difference, and it all starts with each of us.

Rupa: I use different words and narrative based on the audience. Some people resist the idea of veganism but find plant-based concepts easy to understand. Some people understand the ethical and moral side of it (for example they can relate to the feelings of an animal) while others are more concerned about health. Others are very sensitive about the environment. My response varies depending on what types of question are posed to me.

Is your company showing any interest in vegan or plant-based initiatives (e.g. a shift to plant-based products, a more favorable perception of vegan ideas)?

Anastasia: I think so. Any company that wants to stay competitive must be innovative and look for opportunities in many directions. Our company invests in alternative protein sources, and recognizes that the demand for other forms of protein is growing rapidly.

I am also getting involved in some of our workplace health and wellness initiatives and hoping to drive some progress on that front.

Rupa: I have also overall seen more awareness and tangible signs such as more vegan options in the cafeteria. However, we don’t yet have any vegan based club or group at our company today. I am hoping to take the initiative to start such a group at my workplace.

What advice would you give to vegans working in a traditionally vegan-unfriendly industry or living in a location with few vegan options?

Anastasia’s takeaway: “I am open about my food choices at work. Several people have now approached me for advice on weight loss, plant-based nutrition and recipes!”

Anastasia: Be glad that you have an opportunity to blaze some trails! But don’t burn the bridges in process. In other words, don’t hide your food choices but also don’t be boastful or in people’s faces about your choices. Be prepared and educated to answer questions and teasing statements with stats, case studies, and, most importantly, with personal examples of how plant-based lifestyle has increased your well-being. Remember that changes in behavior and mindsets always take time. I actually wrote an article on this topic – highlighting the top three plant-based tips for busy professionals.

Rupa: It’s ok to be different and to stand out. I had to deal with it my whole life even when I was “only” vegetarian. Being different is attractive.

Plus, there is a clear shift towards vegan and plant-based living in our society. There is no need to shy away anymore. In fact, it’s more important than ever to be who we are and be proud of it.

So be a proud VEGAN! You are doing your share to save the world and you are showing the way to others.

Outside of work, are you involved with any vegan groups or activism?

Anastasia: I support several animal welfare and environmental organizations. I am involved with several online plant-based lifestyle groups. As a health coach, I am also actively posting plant-based content online on Instagram at healthmatters.today and on Facebook at Health Matters Coaching. I spread the message of health and wellness, and show people how attainable AND enjoyable it is to be plant-based.

Rupa:I am a wellness coach myself and have a Facebook page where I promote veganism. I constantly stay on top of the vegan news and share as much as I can. My vegan work is mainly focused on impacting people in my community and my temple. I try to influence others by way of example. I do my part through my website and my Facebook page Wellness Coach Rupa.

Vegans are surprisingly plentiful on Wall Street and in other areas of financial industry. As of publishing this article, the Vegan Leaders network boasted over 150 accomplished finance field professionals: investment bankers and analysts, wealth managers, company CFOs, financial advisors and the like; many with CFA, CPA, CFP or other designations.

Today we spotlight Christian Cappelli, vegan private banking Managing Director with 25 years of wealth management experience spanning Zurich, London, Hong Kong and Singapore. Christian started as an apprentice at UBS in 1992 and worked his way up to the Vice President role at Credit Suisse in Hong Kong and most recently the Group Head of Emerging Asia at Julius Baer in Singapore.

Christian’s story shows how veganism can go hand in hand with a career in a conservative and elite industry.

What led you to embrace the vegan lifestyle?

Christian: About two years ago, my wife went vegan overnight. At first, I was hesitant about this change but after watching the documentary “Forks over Knives” I decided to cut out dairy products for a few weeks. We also made a deal where we’d eat vegan at home and I’d eat whatever outside of home – but as I continued eating animal products I increasingly felt morally conflicted.

Also with healthier vegan foods in my diet, I experienced a noticeable improvement in my physical well-being. I felt sharper, more focused and less tired. I stopped dairy products completely and then within a few months I phased out meat, fish and lastly eggs. I kept learning about how consuming animal products negatively affects our health and our environment, and how much suffering we caused to animals. It ultimately was a logical consequence of learning the facts. Additionally, being a father, it is important to me to be a role model for my child – by being healthy, environmentally friendly and kind. Being vegan is the single most effective way to achieve all of those.

What is it like to be vegan where you live (availability of options etc.)?

Christian: Before moving to Singapore in late 2016, I lived in Hong Kong for 16 years where it’s quite easy to eat vegan Chinese food as Chinese cuisine traditionally does not use dairy. Also the last 18-24 months saw a trend of many vegan and vegetarian restaurants opening. In Singapore, we generally have to explain our requirements to the restaurant staff in more details when we eat out. Every place we have visited so far has been very accommodating. I often give feedback and ask restaurants to increase vegan menu options.

How do your corporate colleagues react to you being vegan?

With healthier vegan foods in my diet, I experienced a noticeable improvement in my physical well-being

Christian: At work most of the colleagues and clients are surprised since I am known as quite the foodie. Most have known me many years so they’re curious to learn more about my choice. It sparks many great conversations. I recently was invited to a private dinner and my host had hired a private chef who made an entire vegan menu for us. It was really special and unexpected.

Are you involved with any vegan groups or initiatives?

Christian: I’m involved indirectly through my wife. She is active with non-profit groups in Singapore and I try to join her whenever I can or if my contribution seems impactful. There is definitely a need from people with a professional background to support the tremendous work done by volunteers.

What main advice would you give to vegans traveling to your country for work or pleasure?

Christian: There are so many different types of cuisine in Asia – I would say ‘try everything’. There is excellent Indian, Chinese, Japanese, Thai or Indonesian food, and most of them have a vegetarian tradition. There are many flavors to discover so be adventurous.

Are you seeing any vegan-friendly shifts in your industry (more focus on animal welfare practices in investing, pressure from investors on companies? What are your thoughts on the London-based Farm Animal Investment Risk and Return (FAIRR) initiative?

“Many colleagues are curious to learn more about my choice to be vegan.”

Christian: In terms of our industry, I have not come across a specific vegan friendly investment focus in the region. Corporate Social Responsibility efforts continue to target poverty reduction, education, medical aid and maybe energy conservation.

I support every initiative that promotes a vegan lifestyle. Initiatives like FAIRR which manage the negative consequences of factory farming mark a shift in the right direction – but I think the future belongs to impactful solutions which tackle the core issues. As an investor myself, I would be most interested in opportunities in the field of plant-based protein and renewable energy.