Plant-based USA: A Travel Guide to Eating Animal-free in America A Guidebook for Vegan, Vegetarian and Flexitarian Foodies

Plant-based Eats USA: A Travel Guide to Eating Animal-free in America is a food guidebook for anyone looking for plant-forward or vegan-friendly travel experiences throughout the United States.

This guidebook and directory highlights novel, innovative and climate-conscious dining options, and is ideal for anyone who's interested in incorporating more plant-based meals into their lifestyle.

The book is organized into chapters by city and covers everything from restaurants, cafes, markets and festivals to shopping and accommodation. Plant-based USA also features personal stories, recipes and travel tips from leading chefs and public figures on the American plant-based scene.

From the west to east coasts, Los Angeles to Chicago and New York, finally there's an accessible and comprehensive travel guide that aligns with the future of food.

Veronica Fil is an Australian writer now based in the US. She's written everything from business blogs to screenplays, and her versatility has resulted in an unnecessary knowledge of mechanical expansion joint covers and the top 10 hacks for a tear-free tax season. In 2019, Veronica and her partner, award-winning chef Shaun Quade, sold out of their internationally recognized restaurant Lume in Melbourne, Australia, to launch their plant-based cheese company Grounded Foods. It quickly attracted global interest from venture capitalists and media around the world, and resulted in the couple moving to LA, where they now run the company. Since then, Veronica has become a regular columnist for vegconomist magazine and public speaker, specializing in food sustainability and plant-based innovation. Grounded Foods has also become known as one of the most innovative alternative dairy start ups in the world, and the first ever to use cauliflower and hemp to make nutritious, environmentally sustainable plant-based cheeses.