Naomi Campbell has been hit with backlash from fans over her newly announced collaboration with fast fashion retailer Pretty Little Thing (PLT). The supermodel, 53, who has modelled for Prada, Yves Saint Laurent and Burberry, is expected to release a clothing line with PLT in the coming months after the brand shared a promotional video to tease the collaboration. In it, a director’s chair is left empty on a photoshoot set, with the words: “Pretty Little Thing designed by Naomi Campbell coming soon.” The retailer has previously been criticised for contributing to the fast fashion cycle – an industry which is based on mass-producing low-cost, low-quality clothes and accessories. The negative environmental impacts of fast fashion are well-known, with the UN Environment Programme (UNEP) previously naming the fashion industry the second-biggest consumer of water and “responsible for eight to 10 per cent of global carbon emissions, more than all international flights and maritime shipping combined”. The forthcoming collaboration has been labelled by fans as “disappointing” and “shocking” due to the brand’s fast fashion business model. “Naomi Campbell x PLT is the most disappointing collab to come out in recent times….I have no words,” wrote on Twitter user. “This Naomi Campbell x PLT news has hit me hard,” another added. “Is this just proof that the whole sustainable fashion system is so unattainable that we’ve pretty much given up / decided it’s not our problem to fix?” One fan wrote: “Never thought I’d see the day where PLT and a whole Naomi Campbell collab,” as another added: “A high fashion model for a fast fashion IG influencer online boutique??!! How do you go from Valentino to PLT? I HAVE QUESTIONS THAT NEED ANSWERS.” The Independent has contacted representatives of Campbell and PLT for comment. The company has seen some major changes in its directorial roles recently. Last month, former Love Island winner Molly-Mae-Hague stepped back from her creative director role to focus on her baby daughter Bambi. The brand typically works with influencers and reality TV stars who front their campaigns. After leaving the Love Island villa in 2019, Hague signed with the online fast fashion outlet as creative director as she became the face of the brand. “I am still working with them and doing collections and edits, but I have actually decided to step down as my creative director role,” Hague said in a YouTube video last month. “Over the last few weeks, I have realised that I’m only going to get this time once with my first-born child and I’m only going to get Bambi being four months old once and I feel like I’ve had to rearrange my life a little bit and lose some commitments that I did have.” Hague added that she did not give herself maternity leave because her work is her “phone” but the decision to leave the role at the company was “collectively” decided with the brand. The news comes as Campbell announced she has welcomed her second child, a baby boy, on Thursday (29 June). Campbell shared the surprise on Instagram with a photo of herself and her two-year-old daughter holding hands with the newborn. “It’s never too late to become a mother,” Campbell wrote in the caption. Read More Meghan and Harry in their flop era, says Rolling Stone magazine Jo Lindner death: YouTube bodybuilding star known as Joesthetics ‘dies from aneurysm’, aged 30 Plans for Prince Andrew to move into Harry and Meghan’s former home ‘quietly shelved’ Naomi Campbell welcomes second child at 53: ‘It’s never too late’ The history of royal fashion at Wimbledon Water companies may be taking the pee but I’m the one left bathing in it

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A person’s genetic makeup can play a role in determining whether they can stick to a strict vegetarian diet or not, according to a new study. The research, published on Wednesday in the journal PLOS One, may lead to further studies on personalised dietary recommendations and the production of meat substitutes. While a large fraction of people self-identify as mainly “vegetarians”, they also report eating fish, poultry and/or red meat, suggesting there may be environmental or biological constraints that override one’s desire to adhere to a vegetarian diet, said scientists, including those from Northwestern University in the US. “It seems there are more people who would like to be vegetarian than actually are, and we think it’s because there is something hard-wired here that people may be missing,” study co-author Nabeel Yaseen said. In the study, researchers compared UK Biobank genetic data from 5,324 strict vegetarians – consuming no fish, poultry or red meat – to 329,455 controls. Scientists found three genes linked with vegetarianism and another 31 genes that are potentially associated. Several of these genes, according to the study, are involved in lipid (fat) metabolism and/or brain function including two of the top three (NPC1 and RMC1). “My speculation is there may be lipid component(s) present in meat that some people need. And maybe people whose genetics favor vegetarianism are able to synthesize these components endogenously,” Dr Yaseen said. “However, at this time, this is mere speculation and much more work needs to be done to understand the physiology of vegetarianism,” he said. While vegetarianism is increasing in popularity, vegetarians remain a small minority of people worldwide, with 2.3 per cent of adults and 1.9 per cent of children in the UK identifying as vegetarian. Scientists believe the driving factor for food and drink preference is not just taste, but also how an individual’s body metabolises it. Citing an example, they said when trying alcohol for the first time, most people would not find it pleasurable for the first time, but develop a taste because of how alcohol is over time. “I think with meat, there’s something similar. Perhaps you have a certain component – I’m speculating a lipid component – that makes you need it and crave it,” Dr Yaseen said. “While religious and moral considerations certainly play a major role in the motivation to adopt a vegetarian diet, our data suggest that the ability to adhere to such a diet is constrained by genetics,” he said. Scientists hope future studies will lead to a better understanding of the physiologic differences between vegetarians and meat eaters. They said such an understanding would enable personalised dietary recommendations and to produce better meat substitutes. Read More Six healthy recipes that both you and your gut will love Father sparks debate for giving his son non-vegan food behind his wife’s back From leaf crisps to pudding, India’s ‘super food’ millet finds its way onto the G20 dinner menu