If – as the adage goes – we are what we eat, how could that impact the future of our planet?

Australian filmmakers Kate Clere and Mick McIntyre have been looking for answers in their upcoming six-episode docuseries, Eating Plants. The couple traveled to six countries (United States of America, Germany, Israel, United Kingdom, China, and Australia) to explore the plant-based movement and find the best food products, restaurants, influencers, chefs, experts, and benefits. As fast-food chains are now offering plant-based alternatives on their menu, it’s not surprising to read a new report by Bloomberg Intelligence predicting that the plant-based industry will top $162 billion by 2030.

Clere and McIntyre, the same team behind the award-winning documentary Kangaroo: A Love-Hate Story, spoke to us about how plants could save the world.

Where did the inspiration come from for this docuseries?

Mick McIntyre (MM):  During our Kangaroo screening tour, we traveled around the world and met leaders working in the plant-based industry. We were really inspired by this new food trend exploding in supermarkets and restaurants everywhere. Then, we discovered there were very few cooking series that focused on this.

Why should people consider a plant-based diet?

MM:  The three main reasons are your health, the planet, and the animals. Life-saving health benefits include less risk of cancer and heart disease, weight loss, lower cholesterol, more energy, less risk of diabetes, and an increased life expectancy. For the planet, this has been described as a major opportunity for mitigating and adapting to climate change by reducing meat consumption and greenhouse gas emissions. When it comes to animals, adopting a plant-based diet also lessens the need to raise and kill livestock for human consumption. We use, roughly, 34 percent of global crop production to feed livestock – instead, we could be feeding every human on the planet.

Were you both plant-based eaters before this project?

Kate Clere (KC): Yes, we have been interested in healthy living for many years — including diet, meditation, yoga, hiking, and creating a sustainable lifestyle not just for us but for the well-being of future generations. Working in the film industry, we need to be strong and healthy, with long days under high pressure in demanding locations. This diet gave us the strength we needed.

What was unique about each country you chose to explore?

MM: We began in America because there was so much going on every day. We could hardly keep up. Beyond Meat (plant-based vegan meat) shot up 840% on the stock exchange in its first three months! In Germany, the plant-based lifestyle is also booming with vegan-only supermarkets and vegan festivals that draw large crowds.

KC: In Israel, the Mediterranean diet has offered plant-based options for centuries, like hummus, falafel, couscous, and olives. But it was fun to explore the ‘veganising’ of more traditional foods, like shawarma and challah. China now has the largest vegan community in the world. They are veganizing many popular traditional dishes to move away from animal products and processed foods. In the United Kingdom, we filmed at a professional soccer club fueled by an entirely plant-based diet. We also visited a thriving plant-based pub in Central London. In Australia, we sampled the plant-based chicken burger one leading fast-food company sells. It has to be tasted to be believed!

What surprised you the most as you were making the show?

MM: Definitely, how fast the plant-based movement is growing. We were also surprised by how much of the population is ‘plant curious,’ with a new report claiming a whopping 39% of Americans are trying to eliminate as many animal-related food products as possible and strive to, one day, be completely vegan.

What were the most and least favorite plant-based foods you sampled while making the show?

KC: Boy, has our cooking improved since producing the series! (laughs) It was interesting to see how chefs are changing the way food is used.

MM: It’s hard to choose a favorite but the oyster mushroom shawarma in Israel was mind-blowing. There were amazing noodle dishes in China and delicious frothy plant-based milk options in London.

And the least favorite?

MM: The passionfruit lemon meringue tart. Only kidding. (laughs) Of course, it was to die for!

Eating Plants is being distributed by TVF International and sold worldwide on multiple platforms and formats. Check out the trailer:  https://youtu.be/h_uU6xkIGRA 

For more information, visit: www.EatingPlants.TV