Garden Protein International Inc.

Garden Protein International Inc.

July 07, 2011 09:00 ET

Traveling Gardein Party Encourages Boston Residents to Go Meatless at Least One Day a Week This Summer

Gardein will donate up to 10,000 meatless meals to charities in Boston (Pine Street Inn), Chicago, Atlanta and D.C. for every person that pledges to give up meat at least one day a week this summer

BOSTON, MASSACHUSETTS--(Marketwire - July 7, 2011) - Garden Protein International Inc. (Gardein) -

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WHAT: The traveling Gardein Party will visit the Greater Boston Area July 7-11, the second stop of a 4-city meat-free food tour. The "Gardein Party" kicked off July 1st in Washington, D.C. and, in addition to Boston, will make stops in Chicago and Atlanta during July to encourage local residents to go meatless at least one day a week this summer. Visitors to the colorful Gardein Party truck will be treated to free delicious and nutritious samples of Gardein, a slow-cooked blend of vegetables, grains and garden grown proteins. Additionally, everyone who signs up for Gardein's Meat-Free Summer Challenge online at and pledges to go meat-free in Boston one day a week this summer will, in turn, help drive meatless food donations from Gardein to Pine Street Inn, the largest provider of permanent supportive housing, emergency shelter, job training and street outreach for homeless men and women in New England, Additionally, everyone who signs the meat-free pledge will be entered to win a dinner prepared in their home by Chef Tal Ronnen, author of the New York Times Best Selling cookbook The Conscious Cook, for themselves and 10 of their friends.

WHEN: July 7-11, 2011, including July 11, the second Meatless Monday on the tour.

WHERE: Gardein Parties will be held at various locations in Boston including Le Cordon Bleu, Whole Foods Market on River Street, Northeastern University and City Hall Plaza. Exact tour stops are listed at Boston area residents are also encouraged to follow Gardein on Facebook and Twitter for updates and real-time locations.

WHY: The average American consumes half a pound of meat every day, almost 50 percent more than the USDA recommendation. Yet, non-profit organizations like Meatless Monday point to studies that show how reducing meat consumption even one day a week reduces the risk of cancer, heart disease, diabetes, and obesity. To encourage Boston area residents to add a meatless option to their diet, Chef Tal and the Gardein Party truck will offer recipe ideas and free food samples including: Gardein Seven Grain Crispy Tenders, Gardein Mandarin Orange Crispy Chick'n, and Gardein's Ultimate Beefless Burger.

WHO: Together, Gardein founder Yves Potvin and Chef Tal Ronnen are helping people live better by bringing tasty Gardein garden grown protein to American plates. Gardein meatless entrees offer as much protein per serving as premium lean meat and is free of cholesterol and contains no animal ingredients. Gardein is available nationwide in the grocer's produce cooler and freezer aisle and served on the menu at restaurants and in collegiate, corporate and hospital cafeterias.

Yves Potvin has been at the forefront of North America's health food industry and continues his innovative ways today with Gardein. Potvin has dedicated his culinary career to creating healthy foods recognizing that today's consumer wants to balance fitness, green values and good nutrition without compromising quality or taste. Trained as a French chef at the Ste. Hyacinthe Professional School of Cooking in Quebec, Yves is fluent in English, French and Spanish and recently was named Leader of the Year by the BC Food Processors Association.

In 2008, Chef Tal became known nationwide as the chef who prepared vegan meals for Oprah Winfrey's 21-day vegan cleanse. He has since catered Ellen DeGeneres and Portia de Rossi's vegan wedding, Arianna Huffington's party at the Democratic National Convention, and the first vegan dinner at the U.S. Senate. In 2009, Chef Tal released The Conscious Cook, the first full color vegan cookbook to be published in North American, which became a New York Times best-seller. A graduate of the Natural Gourmet Institute, Chef Tal has worked at top US vegan restaurants and serves as a culinary consultant to food service establishments and to the makers of Gardein, helping to bring new meat-free and dairy-free foods to market.

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