Why imagination is key to learning, how plant-based proteins have gone mainstream and more in this week’s The Edit.

• Plant-based proteins are becoming increasingly mainstream. Improvements in taste, functionality and accessibility are seeing a rise in revenue in the vegan food industry – The Economist
• We should prioritise mental health and wellbeing all year round. Petra Velzeboer, CEO and founder of mental health consultancy PVL,discusses how organisations can proactively support employee mental health – Raconteur
• Imagination is key to learning. A new approach to learning is needed: one that puts imagination at the foundation of all knowledge – Aeon
• Is working from anywhere our destiny? Harvard professor Raj Choudhury explores why and how working from anywhere is an inevitable shift to the working world – Eat Sleep Work Repeat Podcast
• Here’s how to get people to do what you want them to do. Peter Coy explores the world of Bayesian persuasion – The New York Times 
• Growing kelp might offer a solution to the climate crisis. Start up Running Tide wants to use kelp buoys to fight climate change by absorbing CO2 from the atmosphere – The Atlantic
• Are organisations making enough effort when it comes to tackling racism in the workplace? Dismantling systemic racism is a huge task, but many feel that companies are not trying hard enough – Financial Times
• Internal comms have become the linchpin to business success. The pandemic moved internal comms professionals to the front lines of employee motivation, and there’s no going back – The Beautiful Truth