Authors assemble! (To save the planet!)

Want to save the planet? We know we do! And that’s why we’re right behind real-life superhero Robert Downey Jr’s mission to change what we eat! The celebrated actor teamed up with the New York Times bestselling author Thomas Kostigen to write his first major non-fiction book Cool Food: Erasing Your Carbon Footprint One Bite At A Time. And the Vegetarian Society played a part in making it happen…

Back in 2022, we were contacted by the US-based award-winning and The
New York Times bestselling author and journalist, Thomas Kostigen. He
wanted to talk to us about an exciting new project he was getting off the
ground in partnership with Hollywood megastar, Robert Downey Jr.

The project was all about raising awareness about which foods are the best for the planet, and how everyone can make a difference to their own environmental impact simply through which foods they choose.

Of course, this was a message so wonderfully aligned to our own, that we were more than happy to help. And the fact that the star of blockbuster Marvel movies such as Iron Man and The Avengers was involved, was the cherry on the cake.

Fast forward to January 2024, and the fruits of Thomas Kostigen and Robert Downey Jr’s efforts have come into full bloom with the publication of their
new book, Cool Food: Erasing Your Carbon Footprint One Bite at a Time.

The book is a real tour de force, blending insightful advice and thoroughly researched information, with striking graphics, and a plethora of recipes – all in an eye-catching ‘coffee table’ tome you feel compelled to pick up and thumb through.

Not only did we have the opportunity to provide the authors with information about vegetarian food, cookery and history, but we also contributed over a dozen recipes. The pages also feature an interview with our Head of Cookery School, Sam Linford-Platt, who gives an added twist of flavour to the book, talking through the wonders and benefits of vegetarian cookery.

As well as Sam, Su Taylor from the Vegetarian Society also assisted with the project over the course of several months, working with Thomas Kostigen as he researched the vegetarian sector. It is well-deserved that both Su and Sam received an acknowledgment in the final publication.

Speaking about her involvement in the project, Su said: “It’s obviously incredibly exciting to have worked on a project that will have such global recognition and appeal. And of course to work with authors of such extensive fame. Equally
exciting, though, is the prospect of the worldwide reach of Cool Food, which will deliver a vitally important message to millions of people. A message so intrinsically linked to our charity’s values and aims.”

Photo: Josh Telles