Protein is essential for the growth and repair of our cells and tissues. Although protein is often associated with animal products, many plant foods are also good sources. As long as protein comes from a variety of plant sources, vegans and vegetarians can easily meet their protein needs. In this infographic we show the protein content of different vegan and vegetarian dishes rich in plant-based protein.
New research* by The Vegan Society has revealed that 71% of people in the UK have experienced guilt about eating meat ‘some’ (49%) or ‘all’ (22%) of the time.
Recent news stories reported that women who follow a vegetarian diet are more likely to suffer hip fractures than those who eat meat, suggesting nutritional deficiencies and lower body mass index (BMI) as possible causes. Meatless diets are becoming increasingly popular in Western countries, possibly due to increasing evidence of reduced risks of several chronic diseases and a lower environmental footprint of vegetarian diets compared to omnivorous diets. So, should you really abandon a vegetarian diet according to these new findings? Here are a few things to keep in mind when reading the headlines.
The plant-based revolution is here, but is it here to stay? Discover the latest growth opportunities and innovations in the plant-based sector.
Research suggests some vegetarians may not get sufficient nutrients for good bone and muscle health.
By Ian Sample, Science Editor
By Danny Webber
Food and drink can provide a welcome lift to our mood in challenging times. Magda Jablkowska-Citko of Toluna/Harris Interactive and Jonny Bingham of Bingham & Jones explore the results of a study conducted to understand the latest dietary trends in the UK.
Vegetarian diets may be better for the planet – but the Mediterranean diet is the one omnivores will actually adopt
An article from The Conversation.
By Nicole Allenden, PhD Candidate, School of Psychology, University of New England, Amy Lykins Associate Professor in Clinical Psychology, University of New England & Annette Cowie, Principal Research Scientist, Climate
New research from The Vegan Society shows a large number of Brits have been cutting back on the amount of animal products they’re consuming since the start of the Covid-19 pandemic
Findings may lead to development of ingredients to increase uptake of nutrients from plant-based products.
By Vishwan Sankaran
Who chooses what you eat? If your answer is ‘I do,’ you’re partly right. You may buy your own groceries and order your own restaurant meals, but it’s the food industry that determines what is stocked on store shelves and listed on menus.
‘The institutions all around us affect food choice,’ said Matthew Hayek, assistant professor of environmental studies at New York University. Your choices are whittled down by what’s in the supermarket, your workplace or school canteen, the restaurants in the strip mall on your way home, he said.
That means that for people who want to reduce the carbon footprint of their diets, the greenest option isn’t always on the table. Or if it is, it isn’t the most appetizing or convenient.
What we eat has an enormous environmental impact. Scientists estimate that food production causes 35% of planet-warming greenhouse gas emissions, with meat responsible for more than twice the pollution of fruits, grains and greens.
To read the rest of this article from The Guardian click here
By Mariah Hughes
By Molly Long
By Emily Brennan
In our ‘Article of the Term’ for Spring 2022, Valli Tirounavoucarassou gives us an introduction to being flexitarian, a sustainable diet for those who don’t want to ditch meat completely!
By Valli Tirounavoucarassou