Vegan pizzeria spends profits on building homes for rescue pigs | Totally Vegan Buzz

Vegan pizzeria spends profits on building homes for rescue pigs

A vegan pizzeria is using all of the profits from a new plant-based pizza to build homes for rescued pigs.

Purezza, the UK’s first all-vegan pizzeria, based in Brighton, UK has launched a limited edition pizza called The Laughing Pig, and the company will donate all profits to Friend Farm Animal Sanctuary. 

The 10 acre site based in Kent is dedicated to providing care and refuge for rescue animals, including pigs, cows and chickens, who were born into the factory farm system and would otherwise have been slaughtered. 

The funds raised from the pizza will be going towards creating new pig arks — small houses for the pigs at the sanctuary. The arks will be made out of recycled materials. 

The pizza is topped with a cheese-style sauce, asparagus tips, yellow plum tomatoes, and salami made with jackfruit. It’s finished with a sprinkle of purple basil and some lemon zest, as well as Purezza’s signature plant-based cheese, Mozzarella 2.0, which the restaurant makes in-house. 

Tim Barclay, co-owner and co-founder of Purezza, said “Anyone who cares about creating happier lives and a better world for animals will be inspired by the incredible work that Friend Farm Animal Sanctuary does. I’ve always loved the work that they do for rescue animals, and when it came to choosing who to support with our latest charity pizza there was unanimous agreement from everyone at Purezza that it should be FFAS. We’re truly honoured to be able to donate to them through the launch of our latest pizza”. 

The Laughing Pig is available now at Purezza’s branches in Camden and Brighton, and is also available via Deliveroo too. It’ll be running throughout summer as part of the summer menu, which also includes an antipasti board, a raw pizza, and new desserts. 

What do you think of Purezza’s donation? Share your thoughts in the comments below!

Published by Oli Gross

Oli’s career and personal ethical values both help shape his reporting of the diverse world of veganism. His background is in local newspaper and magazine journalism, and his work has included reporting court cases, celebrity interviews, business analysis, food and drink features and government legislation.



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