The Vegetarian Resource Group produced a brochure called “Save Our Water—The Vegetarian Way” looking at water usage and livestock production versus water usage and eating a veggie diet. One chart shows the estimated amount of water in liters used to produce one kilogram of food in the U.S. Another chart shows global averages of the quantity of water required to produce certain food products by liters. We also present the quantity of grains (kg) eaten by U.S. livestock to produce one kilogram of meat. Three sets of statistics are presented due to differing calculations by various statistics.
We welcome the opportunity to comment on Food Standards: General Principles and Food Standards Modernization. We commend FDA for their commitment to protecting consumers against economic adulteration; maintaining the nutritional integrity of food; and providing flexibility to encourage manufacturers to produce more healthful foods. As a consumer organization, we also prioritize providing clear, helpful label information that consumers can use to make an informed choice and to be able to find the foods that they are looking for. We believe that FDA principles 2, 6, and 8 should be revised to better reflect the needs of the consumer.
Specifically, each of these principles (2, 6, and 8), includes the phrase “the basic nature … of a food.” From testimony and statements that we have heard about standards of identity, the food industry, whether animal-based or plant-based, is interpreting the “basic nature of a food” to protect their particular product, rather than the consumer. This is contradictory to the goals of: (1) protecting consumers against economic adulteration;
(2) maintaining the basic nature, essential characteristics, and nutritional integrity of food; and
(3) promoting industry innovation and providing flexibility to encourage manufacturers to produce more healthful foods.
We suggest that in Principles 2, 6, and 8 the phrase “basic nature” be changed to “typical uses” so that these principles would read:
Describes the typical uses of the food to ensure that consumers are not misled by the name of the food and to meet consumers’ expectations of product characteristics and uniformity.
Permits maximum flexibility in the technology used to prepare the food provided the technology does not alter the typical uses or essential characteristics, or adversely affect the nutritional quality or safety, of the food. Provides for any suitable, alternative manufacturing process that accomplishes the desired effect, and describes ingredients as broadly and generically as feasible.
Is simple, easy to use, and consistent among all food standards. Includes only those elements that are necessary to define the typical uses and essential characteristics of a particular food, without unnecessary details.
We suggest you add as a guiding principle:
A use of a term should be allowed if a descriptive word or two added to the term enables the consumer to easily differentiate the food from the name without the descriptive term.
Plant-based products are specific product examples that illustrate why principles 2, 6, and 8 should be revised and why we recommend adding a guiding principle.
Standards of Identity should meet the needs of a variety of consumers. Our comments focus on the needs of vegetarians, vegans, and those who wish to eat vegetarian and vegan foods.
Vegetarians and those interested in reducing animal product consumption commonly use plant-based products (milks, cheeses, yogurts, meats) in place of animal-based products. The plant-based products are used to add variety, to enable users to prepare foods similar to those made with animal-based products, and, in some instances, to supply nutrients such as calcium, vitamin D, vitamin B12, and protein. If a Standard of Identity’s focus is the “basic nature of a food,” some may make the claim that terms such as “milk” or “meat” could only be used for foods derived from animals which is confusing and misleading to plant-based consumers, who are close to half the population (1). Replacing “basic nature of a food” with “typical uses of a food” would allow label information that would enable consumers to recognize plant-based products that replace meat or dairy products using familiar words like “burger,” “milk,” “cheese,” or “bacon.”
Our suggestion to add as a guiding principle “A use of a term should be allowed if a descriptive word or two added to the term enables the consumer to easily differentiate the food from the name without the descriptive term” is a way to promote honesty and fair dealing in the interest of consumers. For example, plant-based products such as milk, cheese, or yogurt would be labeled with a modifier identifying the main plant ingredient (e.g. soy milk, cashew cheese, almond milk yogurt). Similarly, plant-based meat replacers could be identified as “soy burger,” “tempeh bacon,” or “tofu-based sausage.”
These changes will have an impact on many consumers. According to our most recent poll (1), about 4% of adults in the United States consistently follow a vegetarian diet, about half of these are vegan and do not eat any animal products. People choose to follow vegetarian or vegan diets for a variety of reasons including health, ecological, and religious concerns, dislike of meat, compassion for animals, belief in non-violence, and economics. Many other people avoid dairy products and/or meat products due to environmental concerns; health issues such as allergies, lactose intolerance, or hypercholesterolemia; or for other reasons. Our most recent poll (1) finds 46% of American adults sometimes or always eating vegetarian (including vegan) meals. This segment is likely to increase since 60% of 18-34-year olds always/sometimes eat vegetarian (including vegan) meals when eating out. Clearly, a large and growing segment of the population needs products to be labeled in a way that meets their needs as consumers of plant-based products.
In conclusion, we recommend
Changing the phrase “basic nature” in Principles 2, 6, and 8 to “typical uses.”
Adding a guiding principle that states, “A use of a term should be allowed if a descriptive word or two added to the term enables the consumer to easily differentiate the food from the name without the descriptive term.”
Thank you for the opportunity to comment on this issue.
Each year The Vegetarian Resource Group holds an essay contest for children. SUBJECT: 2-3 page essay on any aspect of veganism/vegetarianism. Vegetarianism is not eating meat, fish, and birds (for example, chicken or duck). Vegans do not use any animal products. Among the many reasons for being a vegan/vegetarian are beliefs about ethics, culture, health, aesthetics, religion, world peace, economics, world hunger, and the environment.
Entrants should base their paper on interviewing, research, and/or personal opinion. You need not be a vegetarian to enter. All essays become the property of The Vegetarian Resource Group. DEADLINE: Must be postmarked by May 1, 2020 for current year of judging.
Have you ever gone to a supermarket, looked at the salad choices in the deli case, then think the vegan options are slim and often unexciting. We’ve got you covered. A previous Vegetarian Journal article called “Deli Salads,” by Rachel Haley Himmelheber offers a wide range of recipes for creative deli salads.
You can prepare Mexican Cole Slaw; Potato Salad with Thai Peanut Dressing; Asian Slaw; German Potato Salad; Middle Eastern Macaroni Salad; or Pecan and Red Pepper Pesto Macaroni Salad.
Some online vegan retailers have been able to continue shipping during the coronavirus pandemic. If you’re still working and are able to support these vegan establishments, we’re sure they would greatly appreciate it!
American shop on both the East and West coasts, as well as online shopping. Their online shop offers men’s and women’s shoes, bags, wallets, and belts.
Nothing beats a bowl of soup! If you’re in a rush, Chef Nancy Berkoff offers some creative simple soup suggestions in her Vegan Cooking Tips column from a previous issue of Vegetarian Journal.
Nancy states, “Soup meals are comforting and convenient meals. One way to ensure that there can always be soup on the table is to make a basic soup to use as a base for other types of soup.
For example, create a basic vegan vegetable soup. Use your broth or stock of choice, add diced or chopped seasonal or frozen veggies, allow to simmer, and you have a basic soup. Use your favorite fresh or dried herbs, such as parsley, cilantro, basil, sage, thyme or rosemary, to create your own flavor profile. Next…add some cooked beans, purée, and you have a creamy soup.”
Another idea she offers is: “You might want to try a soup with an interesting flavor and texture such as a West African-style soup. Mince and sauté garlic and onions, stir in tomato paste, stir in peanut butter (or soy nut butter), stir, and allow to heat, then add in broth or stock, add in shredded greens, and allow to simmer. This soup is ready to go, or you can add in veggie crumbles, shredded coconut, chopped nuts, raisins, leftover cooked veggies, cooked rice or couscous, etc. This soup lends itself to being served over cornbread, steamed breads, or potato pancakes.”
Chef Nancy Berkoff offers creative suggestions on how to make pizza in your own home. The information below is from a previous Vegetarian Journal article.
Make Your Pizza
Preheat oven to 400 degrees (you can use a toaster oven for individual pizzas). The microwave won’t work for this — no one wants a “steamed” pizza.
Whatever type of “dough” you’ve selected, bake it, if necessary. If using bread, like English muffins or burger buns, slice thin and toast lightly.
Decide on your sauce and toppings — we’ve given some suggestions below. Smooth a thin layer of sauce on your “dough” and then go to town with the toppings — really pile them on.
Place your masterpiece on a nonstick baking dish and allow to bake until your “dough” is crunchy and your veggies or fruit are cooked to the texture you’d like. Times will vary depending on the thickness of the bread you used and the amount of toppings, but can take as little as 7 minutes or up to 20 minutes. Make enough so you can have cold pizza for breakfast, or pack some for lunch!
Super Pizza Combos
English muffin topped with mushroom sauce and fresh and canned mushrooms, chopped canned tomatoes, and chopped green peppers
Pita with mushroom sauce, topped with three different types of cooked beans, mushrooms, and onions
Sliced French bread topped with tomato purée, rosemary, fresh and canned tomatoes, peppers, and onions
Baked pizza dough topped with tomato sauce, shredded spinach, basil, oregano, and white beans
Sliced burger bun topped with tomato sauce, chopped chilies and peppers, zucchini, and mushrooms
Baked pizza dough with orange juice concentrate and peanut butter sauce (mix the two together for the consistency you want) topped with fresh and frozen strawberries, pineapple, chopped walnuts, and coconut, or topped with canned peaches and plums, shredded dried apricots, raisins, and dates
Many people are unemployed or under-employed today and are looking for inexpensive vegan menu ideas. Previously, VRG Dietetic Intern Melissa Wong created low cost vegan menu plans with some vegan recipes that ran in Vegetarian Journal. Melissa states, “Can someone follow a vegan diet and stay within a strict financial budget? The answer is yes! The following meal plans were devised for three specific populations: young adults, older adults, and a family of four. If you do not fit into one of these categories, you may still use the ideas in this article to develop a meal plan that is just right for you. Each plan features an array of meal ideas that are quick and easy to prepare, that contain the nutrients your body needs, and that won’t put a huge dent in your wallet.”
How often have you prepared a pot of rice, had leftovers after your meal, and were lacking ideas of what to do with the leftover rice the next day or two? One of Chef Nancy Berkoff’s previous articles in Vegetarian Journal offers quick ideas on how you can creatively use your leftover rice.
For example, Chef Berkoff says, Combine leftover white or brown rice with any of the following and then microwave or sauté with a small amount of vegetable oil spray:
Savory
Chopped green bell peppers, chopped tomatoes, chopped parsley, and chopped walnuts
Chopped parsley, bread crumbs, lemon juice, and minced smoked tofu or seitan
Chopped green bell peppers, chopped onions, chopped celery, chopped mushrooms, pimentos, cayenne, and paprika
Cooked wild rice, minced garlic, sautéed onions and mushrooms, and dry sherry
Red bell peppers, Soyrizo or crumbled vegan sausage, paprika, oregano, and shallots
Scallions, water chestnuts or jicama, cilantro, and soy sauce
Chopped fresh parsley, minced garlic, curry powder, and soy margarine
Forest blend mushrooms (a commercial mixture similar to mixed vegetables available in the produce, refrigerated, dried fruit and vegetable, or soup section in many supermarkets) and sherry
Sweet
Pineapple and maple syrup
Peanut, almond, hazelnut, apple, or soy butter, cinnamon, and ginger
Minced dried apricots, raisins, and almonds
Shredded coconut, maple syrup, nutmeg, and cloves
Her article also offers suggestions on how to spice up your rice, entrée suggestions, as well as how to take leftover rice and make rice milk or congee (rice porridge).
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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