The film covers the ever growing vegan movement and how it's best for the animals, human health, and the planet. It is the third instalment in a series of yearly movies documenting the global journey of veganism throughout the last 12 months. Vegan 2017 charts the movement's triumphs - as well as the adversity it has faced as it continues to grow. It is produced by Plant Based News Founder Klaus Mitchell.

Widespread dietary changes are needed if we’re to combat the range of health problems associated with obesity and the environmental damage caused by industrial farming. Switching to a vegan diet is a potential solution, but selling the idea to the meat-eaters around the world is a tricky proposition.

The film covers the ever growing vegan movement and how it's best for the animals, human health, and the planet. Every year Plant Based News puts together a highlight reel of vegan related events and developments. This has served as a great way to look back on the events of the year as we take a closer look at the effectiveness of the film as a whole.

Virgilio Martínez is the chef/owner of Central, a restaurant in Lima, Peru that currently sits at number four on the World’s 50 Best Restaurants list. After a decade spent cooking in kitchens around the world, Martínez only found his true identity as a chef when he began exploring the different regions of his native Peru, from the ocean to the Andes. While some chefs are obsessed with a 'sense of place,' Martínez strives to offer his guests a sense of many places — entire ecosystems over the course of a tasting menu.
Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.

Volcanoes are one of nature’s most awesome and destructive forces, but they are also the life force and architect of our planet. They can raise up great mountains and create new land, or they can level cities and destroy entire civilizations. They provide a glimpse of the power of Earth’s internal heat source, without which it would have become a dead planet millions of years ago. In this episode, Iain takes us on a journey to some of the most dramatic places on Earth, starting in Ethiopia.

The film intends to illustrate the birth and death of an undiscovered universe, with powerful images, from the Big Bang to the Mesozoic era and through the present and beyond. Based on a project conceived decades ago, the documentary is highly experimental and perhaps Terrence Malick's most ambitious film, described by the director himself as 'one of my greatest dreams.'