Posted on
December 10, 2021 by
The VRG Blog Editor
By Reed Mangels, PhD, RD
The American Heart Association recently issued a scientific
statement “2021 Dietary Guidance to Improve Cardiovascular Health.” This
statement replaces their earlier recommendations which were published 15 years
ago. While the focus of this statement is heart health, it also considers
dietary effects on cancer, diabetes, kidney function, and Alzheimer’s disease
as well as environmental effects of food choices.
Based on all of these considerations, the American Heart
Association recommendations include:
“Choose healthy sources of protein – mostly
protein from plants (legumes and nuts)”
“Eat plenty of fruits and vegetables, choose a
wide variety”
“Choose foods made mostly with whole grains
rather than refined grains”
While these guidelines do not call for a vegan or vegetarian
diet, they do encourage choosing more plant foods and illustrate the importance
of plant foods for a healthy diet.
These guidelines also address ultra-processed foods and say,
“Choose minimally processed foods instead of ultra-processed foods” with the
caveat that some healthy foods may be categorized as ultraprocessed. In
contrast to the Dietary Guidelines for Americans, 2020-2025 issued by the U.S. Department of
Agriculture and U.S. Department of Health and Human Services a year ago, the
American Heart Association guidelines address the environmental impact of
commonly consumed animal products, especially red meat.
Grape Water Gelato from On Third Thought in Toronto, ON Canada
The Vegetarian Resource Group maintains an online Guide to
Vegan/Vegetarian Restaurants in the USA
and Canada.
Here are some recent vegan restaurant additions. The entire guide can be found
here: http://www.vrg.org/restaurant/index.php
To support the updating of this online restaurant guide,
please donate at: www.vrg.org/donate
Here are some new additions to VRG’s guide (Note: Due to
the COVID-19 pandemic many are doing take-out
and/or delivery now):
Besina,
334 S. Water St., Providence, RI 02903
Totally vegan and palm-oil free, this restaurant serves
unique meals and drinks inspired by Latin-American cuisine. With a view of the
Providence river and skyline, Besina also has a bar serving up a large
selection of tequila, wine, and unique cocktails. Try one of the many sharing
plates, taco options, or delicious desserts. They also serve brunch on
weekends, offering classic items like Bloody Mary cocktails and Huevos
Rancheros.
Brew
Street, 4610 N. Garfield St., Midland, TX 79705
Enjoy freshly baked cinnamon rolls, burger, sandwiches,
salads, pizza, mac & cheese, pastries, as well as a kids’ menu. Mouth
Watering Options include Street Tacos=Mexican street tacos with a vegan twist;
Bossy Boots Burrito=savory vegan burrito any way YOU like it; and Mango Quinoa
Salad.
Chef
Kenny’s Vegan Dim Sum, 5570 W. Flamingo Rd., Las Vegas, NV 89103
They have a huge menu with appetizers, sushi, salads,
soups, main dishes, and dessert including ice cream and cheese cake.
El
Punto Vegano, 6 Calle Wilson, Cataño, PR 00962
From loaded vegan potatoes to tacos to burgers to
vegetable soup with kimchi, El Punto Vegano offers a wide variety of dishes.
Find them on Instagram to view their fusion menu and videos of many of their
delicious vegan options.
Grass
Fed, 980-982 Monroe Ave., Rochester, NY 14620
This totally-vegan
butcher shop in Rochester, New York, recreates your favorite meat products
without the animal! With a low-carb, high protein ingredient called vital wheat
gluten, they make healthy, delicious vegan meat products that have similar
texture and taste to the real thing! With everything from bacon, to brats, to
chicken, to beef; Grass Fed has it all! Or order special-occasion products like
the Holiday Roast or Thanksgiving Soy Curls in Gravy.
This plant Based café and tea bar’s menu includes entrées,
sides, desserts, cold drinks, and lattes. They advertise “Baltimore’s Best
Vegan Cheesesteak” and it sure looks like it. The Black Garlic Mac (and cheese)
and Forbidden Black Rice both are not only unique, they sound delicious.
Outdoor seating available.
Hungry
Vegan, 2 E. Lathrop Ave. #1, Savannah, GA 31415
Offers a healthier twist on Southern favorites. Among menu
items that include the Impossible Burger and fried cauliflower, the Mac &
Cheese as well as the Big Vegan Soul Food Plate are the apparent stars.
Portions are generous, and the customer service is consistent with true
Southern hospitality. Don’t forget the sweet tea or the lemonade to accompany
your meal, and leave room for the vegan chocolate chip cookie for dessert!
Liora,
414 Light St., Baltimore, MD 21202
Enjoy fine dining near Baltimore’s Harbor. Weekend brunch
items include Hazelnut Waffles, Kimchi Scramble, Mac & Cheese, Cheesy
Grits, Braised Greens, various desserts, and more. Dinner dishes include Old
Bay Chips and Scallion Dip, “Crab” Cake, Raw Heirloom Tomato Lasagne,
Plant Burger, Curried Cauliflower, and dessert items such as NY Cheesecake and
Chocolate Caramel Crunch. Reservations suggested.
On
Third Thought, 6 Markham St., Toronto, ON M6J 1E4 Canada
Enjoy Gelato & Wine Pairings… for real! Daily Flavor
Menu features yumminess such as mint chip, cookies n’ cream & mango, and
more. You can even try Prosecco Pour Over – any scoop of sorbet topped with
prosecco.
Plant
Based Heat, 669 S. Highland St., Memphis, TN 38111
Ralph Johnson, aka the radio personality RJ Groove, boasts
he can make almost anything vegan. At his restaurant Plant Based Heat, just
South West of the University of Memphis campus, he focuses on vegan versions of
Southern-style comfort foods, like hot wings, corn dogs, Italian sausage
sandwiches, Oyster Mushroom nuggets, and, burgers with Smoked Beyond Meat
patties and vegan cheese and bacon. Whether you choose the more
whole-food-based or more processed veggie meat and cheese options, you’ll be
sure to get a flavor-packed, hearty meal.
Also does themed nights with special menus, like Vegan Seafood Boils,
Taco Tuesdays, and Vegan Barbecue Spreads.
Located in Wayside Business Center in Gulfgate/Pine
Valley, this black-owned all-vegan storefront sells
refrigerated Grab N Go meals, snacks, specialty vegan items like agave
sweetener and jackfruit, vegan merchandise, and items by local artisans. Run by the company behind the Houston Sauce
Kitchen food truck and Houston Sauce Pit BBQ Food Truck, its Grab N Go
meals are similarly delicious comfort foods, and it stocks their full range of sauces, including several kinds of hot
sauce and BBQ sauce, Asian Zang, trill sauce (remoulade), and more.
V
Spot Express, 12 St. Marks Pl., New York, NY 10003
V Spot Express, operating out of the St. Marks Vegan Food
Court, offers vegan Mexican dishes including burritos, empanadas, and more.
Photo of Mushroom BBQ Bacon Burger from PLNT Burger
The Vegetarian Resource Group maintains an online Guide to
Vegan/Vegetarian Restaurants in the USA
and Canada.
Here are some recent vegan restaurant additions. The entire guide can be found
here: http://www.vrg.org/restaurant/index.php
To
support the updating of this online restaurant guide, please donate at: www.vrg.org/donate
Here
are some new additions to VRG’s guide (Note: Due to the COVID-19 pandemic
many are doing take-out and/or delivery now):
Aunts Et Uncles, 1407 Nostrand Ave., Brooklyn, NY 11226
This
women-led, black-owned chic café dishes up artistic, beautiful dishes, many
using vegan products such as Beyond Meat and Just Egg, and then paired with
homemade touches, like their pesto sauce or daily soups. They also offer a
variety of drinks, including kombucha, cappuccino, hot chocolate, liquor, wine,
and even striking cocktails, such as their Boylan Shirley Temple or Plantation
Pineapple. Of their dozens of positive
reviews, noteworthy are the comments raving about their vegan lobster roll.
It’s seemingly magical taste is based in hearts of palm. Just a block and a
half from the Church Avenue subway stock, a 5 minute walk to the Flatbush
Public Library branch, and 10 minutes from Prospect Park, Aunts Et Uncles makes
a great stop for a small vegan bite any day you’re in the neighborhood.
Cadence, 122 E. 7th St.,
New York, NY 10009
Cadence
is under the umbrella of the Overthrow Hospitality group, whose mission
includes a commitment to charity, community, inclusivity, and sustainability.
Its menu offers a 100% plant-based spin on Southern and Soul food. Options
range from lighter fare, such as the arugula salad with a champagne Dijon
dressing, to the more decadent, including the Jerk Mac + Cheese or the Cadence
cobbler, made with dairy-free ice cream. And no Southern menu would be complete
without cornbread, which is served with bee-free honey butter and jams. The
wine offerings are selected from black-owned wineries in South Africa and
California.
Flora Plant Based
Cuisine, 676 Cherry St., Winter Park, FL 32789
Flora
Plant Based Cuisine offers “Ecuadorian – Tropical Cuisine, with organic, non
gmo, local non-processed ingredients” in dishes like ceviche, burritos, and
lasagna. Their sale revenue also funds an eco-village project in Ecuador!
Hella Nuts, 3645 Martin
Luther King Jr. Way, Oakland, CA 94609
Hella
Nuts is a plant-based eatery offering cuisine made from nuts and is 100% soy
free. Their menu changes frequently depending on what’s in season. Some days
they serve Hella Loaded Burritos and Deep East Nacho Fries and other days they
offer Shepard’s pie, a Fun Fried Phish Sandwich made with fried banana
blossoms, and the Wild & Free Mushroom Flatbread drizzled with truffle oil.
Several “sweetz” are available such as banana splits, raw butter joy, and
mylkshakes.
Plantita
Vegan Bakery offers an array of freshly baked bagels and other vegan bakes that
can be ordered by the dozen. Indulge in classics that are elevated to new
levels such as their Cinnamon Raisin bagels flavored with Vietnamese cinnamon
or the smokey, savory, and surprisingly spicy Green Chile bagel. If you are
craving something a little different, look no further than the wide variety of
empanadas, breads, and sweets this vegan bakery offers.
PLNT Burger, Whole Foods
Market, 1575 The Fairway, Jenkintown, PA 19046
PLNT
Burger is a straight-forward vegan burger shop. The patties are Beyond Meat,
the “cheeses” are vegan, and the fries are herb seasoned. Pair it
with an oat milk based soft-serve or a sweet tea, and you’ve got a nostalgic
masterpiece of a meal.
Take Two Café, 443 State
St., Schenectady, NY 12305
Take
Two Café offers a great variety of dishes including breakfast burritos,
coffees, ice drinks, wraps, and more! They are striving to make plant based
food enjoyable because they care about having happier animals and a healthier
planet. They are located in Schenectady NY near Union College and close to the
Mohawk River.
The Beehive Café, 99 N.
Washington St., Berkeley Springs, WV 25411
Whether
you’re from the area or just passing through, stop by The Beehive Café for some
fresh and healthy eats. This welcoming café offers classic American breakfast
and lunch made plant-based— including smoothies, soups, and sandwiches. They
source ingredients like microgreens and maple syrup from local producers, and
their smoothies are made with organic fruit. Be sure to try their creamy “Mac
‘N Cheeze” if you’re looking for some delicious comfort food without the dairy.
The Krazy Vegan, 645 W
Hallandale Beach Blvd. #111, Hallandale Beach, FL 33009
Located
in the 7th Avenue Village shopping center, The Krazy Vegan offers plant-based
comfort food like burgers, tacos, chkn sandwiches, and nuggets. All mains are
served with fries, and diners can add vegan bacon to any order. Drinks include
flavored lemonades and smoothies. Occasionally, special items like cheesesteak
sandwiches, wangs, egg rolls, and mac ‘n’ cheese bowls or bites are available.
Posted on
February 24, 2021 by
The VRG Blog Editor
By Jeanne Yacoubou, MS
In this article, The Vegetarian Resource Group highlights
several recent (2015 to the present) scientific reports that reveal the
relationships between dietary choices and our climate crisis.
Background on Our Climate Crisis
and Current State of the Emergency
In November 2019, 11,000 scientists from 153 countries
declared a climate emergency in an article published in BioScience.
The emergency is driven by fossil fuel burning releasing greenhouse gases
(GHG), especially carbon dioxide, that began in the early 1800s with
the rise of industry. The burning has accelerated rapidly since then. Life as
we know it on a habitable Earth is at stake.
In January 2021, scientists
reported new calculations that reveal the underestimation of earlier
predictions about the degree of temperature increase already locked in
from past and current fossil fuel use.
According to the new research, an increase of 2.30C
is guaranteed, but can be delayed if measures are taken now to
significantly reduce or eliminate burning of coal, oil, and methane gas.
Note: The Intergovernmental Panel on Climate Change (IPCC)
stated in a 2018 report that limiting
temperature increase to 1.50C above pre-industrial levels will avert
the worst case scenario of extreme weather and sea level rise. The Paris
Climate Accord of 2015 is a voluntary agreement among nations to reach this
goal.
Emphasizing the gravity and urgency of the matter, 19
scientists wrote in a January 2021 article published in Frontiers in
Conservation Science:
“The scale of the threats to the biosphere and all its life forms—including
humanity—is in fact so great that it is difficult to grasp for even
well-informed experts.”
To better grasp the problem and propose solutions, ecologist
William Ripple and several other scientists in January 2021 developed a 6-step
plan to reduce or eliminate fossil fuel use. Of interest to vegetarians and
vegans, three of the six points are directly related to dietary choice.
Short-lived
pollutant reductions. The
authors target methane, the greenhouse gas 84
times more powerful than carbon
dioxide. A major source of methane is animal agriculture, especially beef
production. (Note: Inaccurate assessment of methane
leaks from fracking and from thawing
permafrost are not considered in making this statement because these data
are only estimates right now. When confirmed, agriculture’s contribution to
total methane production would be lessened but still present.)
Habitat
destruction reductions.Deforestation to
make room for livestock grazing or planting livestock feed is a major concern.
So, too, is cutting down mangrove
forests and peatlands especially for rice paddies and palm oil
plantations. Palm oil ingredients are found in hundreds of food and cosmetic
products.
Fewer
animal foods and more plants in human diets. Waste food less. Not only an important way to reduce water and land use
to produce food, significant reductions in greenhouse gases
result.
Scale of Animal Agriculture Impact on Climate Change: Carbon
Emissions
How much does animal agriculture contribute to our climate
crisis?
The World
Resources Institute assembled the latest available data (2016) from
credible sources including the International Energy Agency and concluded:
Total
annual world emissions was 49.4 GT CO2eq. (73% carbon dioxide CO2,
17% methane CH4, and 6% nitrous oxide NO2)
The
top three carbon polluters: China
(26%), USA
(13%) European Union (8%)
The
breakdown of major emissions by sector: Energy in transportation (16%); Energy
for electricity/heating (30%); Energy for manufacturing/construction (12%)
Agriculture
(12%)
Made up of 6% livestock/manure and 6% from soils. Manure is a
major source of methane and nitrous oxide (another extremely potent greenhouse
gas). Fertilizer is a major source of
nitrous oxide.
Land
use change, forestry 7% (burning 4%)
In a July
2019 report published by the World Resources Institute, the World Bank
Group, the United Nations Environment Programme, and the United Nations
Development Programme, further information is given about livestock’s
contributions to environmental use and greenhouse gas emissions: “Ruminant
livestock (cattle, sheep, and goats) use two-thirds of global agricultural land
and contribute roughly half of agriculture’s production-related emissions.”
Despite the enormity of the carbon pollution stemming from
livestock, the authors do not clearly recommend a switch to a vegan diet as a
way to mitigate the impact of livestock on our climate emergency. They mention
only “…shifting the diets of high meat consumers toward plant-based foods”
and “plant-based beef substitutes.”
In a 2019 special report
titled Climate Change and Land, the IPCC mentions “dietary choices” in
reference to how climate change can be curbed, but does not specify vegan or
vegetarian diets.
From the report: “Balanced diets, featuring plant-based foods,
such as those based on coarse grains, legumes, fruits and vegetables, nuts and
seeds, and animal-sourced food produced in resilient, sustainable and
low-greenhouse gas emission systems, present major opportunities for adaptation
and mitigation while generating significant co-benefits in terms of human
health.”
Other notable points from this document:
70% of
freshwater is used for agriculture
25-30%
of all food is wasted (responsible for 8-10% of all emissions).
Recent Scientific Reports on Carbon Emissions and Animal
Agriculture in Relation to Plant-based Diets
The Vegetarian Resource Group looked closely at the
environmental consequences of animal agriculture with its 2009
article on the United Nations’ report titled Livestock’s Long Shadow.
In that piece, the focus was on water pollution caused by livestock.
Since that time, many researchers have analyzed the carbon
emissions associated with raising animals intensively for food. Here are
brief summaries of some of their reports.
“The climate
mitigation gap: education and government recommendations miss the most
effective individual actions”
1. In 2017, Seth Wynes and Kimberly A Nicholas published an article that quantified the effects of lifestyle
choices in terms of tons of carbon dioxide equivalents, tCO2eq
(taking into account methane, nitrous oxide and other chemicals that have
substantial global warming potential) produced when people engage in certain
activities. They concluded that individuals would contribute the greatest
reduction by:
Having
fewer children (58.6 tCO2eq saved every year per child)*
Going
car-less (2.4 tCO2eq saved per year)*
Avoiding
flying (1.6 tCO2eq saved per round transatlantic trip)*
Buying
green energy (1.5 tCO2eq saved per year)
Buying
a more efficient gasoline-powered car (1.19 tCO2eq saved per year)
Buying
an electric car (1.15 tCO2eq saved per year)
Choosing
a plant-based diet (0.8 tCO2eq per year)*
According to the authors, all of the above actions are
considered “high-impact (i.e., low-emissions).” The four which are asterisked
are recommended as the most important you can take to lower your
personal fossil fuel footprint. Although they do not use the word “vegan” to
describe the “plant-based diet,” it appears from the writing that a vegan diet
is implied. The VRG has reached out to the authors on this point, but have not
yet received a response.
“Calculation of external climate costs for food highlights inadequate pricing of animal products”
2. A report published in December 2020
conducted life cycle assessments of
various agricultural products in Germany. The most significant
finding was that there is practically no difference between the carbon
emissions resulting from organic versus conventional beef production. Organic
chicken fared worse than conventionally raised chicken in terms of its
contribution to greenhouse gases. Organic and non-organic cow’s milk had
similar carbon emission profiles.
By contrast, organic plant foods are responsible for 50% less
emissions than plant foods treated with chemical fertilizers and pesticides.
All plant production resulted in significantly less carbon emissions than
animal foods.
“Substituting beans for beef as a contribution toward US climate change targets”
3. A study
published in 2017 compared the
environmental costs of beef versus beans. It concluded: “Our results demonstrate
that substituting one food for another, beans for beef, could achieve
approximately 46 to 74% of the reductions needed to meet the 2020 GHG target
for the US.
In turn, this shift would free up 42% of US cropland (692,918 km2).”
“The environmental cost of protein food choices”
4. An earlier look at this topic from some of the same
researchers in 2015
concluded: “To produce 1 kg of protein from kidney beans required approximately
eighteen times less land, ten times less water, nine times less fuel, twelve
times less fertilizer and ten times less pesticide in comparison to producing 1
kg of protein from beef. Compared with producing 1 kg of protein from chicken
and eggs, beef generated five to six times more waste (manure) to produce 1 kg
of protein.”
“Food in the Anthropocene: the
EAT–Lancet Commission on healthy diets from sustainable food systems”
5. The EAT-Lancet
Commission (2019) published an extensive review of the environmental
consequences of food choices. Its major conclusions echoed many of the findings
noted here from other researchers.
Additionally, this report showed changes in food production
practices (such as using feed additives, manure management, better feed conversion ratios) could decrease total greenhouse gas
emissions by only 10%. However, dietary changes that increase plant
foods could decrease emissions by 80%.
EAT-Lancet also divided up agriculture’s greenhouse gas share
in this manner (top three listed here):
“Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets”
6. A 2019
review article from the journal Sustainability compared many studies
looking at environmental impacts of vegan, vegetarian, and omnivore diets. Some
of the relevant points included:
“Livestock
farming uses 70% of agricultural
land overall and a third of arable
land. As such, it plays a major role in CO2 release and
biodiversity loss from deforestation.”
“Many vegans replace animal-based products
with processed plant-based meat and dairy substitutes (e.g., seitan burger and
soy yoghurt) instead of consuming the unprocessed, plant-based nutritious
foods…The vegan diet may not have a lower environmental footprint than the
lacto-ovo vegetarian diet. The reason for this is that vegans tend to replace
animal-based products in their diet by industrially, highly processed
plant-based meats and dairy substitutes.”
“The
reviewed studies indicate the possibility of achieving the same environmental
impact as that of the vegan diet, without excluding the meat and dairy food
groups, but rather, by reducing them substantially.”
Takeaways on Plant-based Diets, Climate, and Environment
Agriculture (12%) and the burning of forests (4%) to plant
feed crops or graze cattle are responsible for approximately 16% of all
greenhouse gas emissions. This is comparable to the carbon emissions from the
transportation sector.
A July 2019 joint report from several major international organizations
stated: “Ruminant livestock (cattle, sheep, and goats) use two-thirds of global
agricultural land and contribute roughly half of agriculture’s
production-related emissions.”
As a rough estimate using the information of the two
paragraphs above: 2/3 x 12% = 8% of all emissions from ruminant production + 4%
from burning = 12% out of the total 16% from agricultural emissions is due to
ruminant production alone.
There are ways to reduce significantly animal agriculture’s
contribution to our climate crisis by switching to a vegan or vegetarian diet.
In fact, the EAT-Lancet
report in 2019 stated that dietary changes which increase plant foods in
human diets could decrease carbon emissions (from the agricultural sector) by 80%.
Unfortunately, major international organizations and
mainstream media do not clearly make the recommendation to switch to a vegan or
vegetarian diet for climate change mitigation.
Individual actions, including switching to a vegan or
vegetarian diet, to curb the negative effects of our climate crisis matter by
reducing personal fossil fuel footprints. They also have a bigger impact in
that they serve
as examples for others to emulate.
However, systemic change – notably the drastic and immediate
reduction or elimination of fossil fuel use – is needed to prevent worst case
scenarios of extreme weather and sea level rise from happening even more than
they already are.
Note from the Editor:
See other environmental articles from The Vegetarian Resource Group at:
Posted on
February 19, 2021 by
The VRG Blog Editor
Double cheese burger and fried chicken patty with jalapeños from Bubbie’s Plant Burgers & Fizz
The Vegetarian Resource Group maintains an online Guide to
Vegan/Vegetarian Restaurants in the USA
and Canada.
Here are some recent vegan restaurant additions. The entire guide can be found
here: http://www.vrg.org/restaurant/index.php
To
support the updating of this online restaurant guide, please donate at: www.vrg.org/donate
Here
are some new additions to VRG’s guide (Note: Due to the COVID-19 pandemic
many are doing take-out and/or delivery now):
Bubbie’s Plant Burgers & Fizz, 1829 M St. NW, Washington, DC 20036
Located
in Dupont Circle, Bubbie’s Plant Burgers & Fizz offers American-style
plant-based lunch and dinner. Sandwiches and burgers include the Bubb Club with
“chick’n” and agave mustard sauce and the Gluten-Free Big Bubb with double
impossible burgers and house-made cashew cheese. In the mood for something
lighter? Try the Cobb Salad with plant-based pork bacon and cashew bleu cheese.
Infinity Room, 210 Liberty St. SE #150, Salem, OR 97301
Located
in the renovated lobby of the former Capitol City Theater in Salem. Their menu
included Bowls & Salads, Small Plates, Wraps and Sandwiches (Sammiches),
Burgers, Tostados, and Deserts.
Jenny’s Plate, Abington, PA 19001
Bulk
and catering menu. Focus is on whole foods. No processed meats or cheeses,
everything is made by hand. The extensive menu is chock full of fascinating and
unique creations such as Parsnip Yogurt, Challah, Carrot Lox, Beet Pastrami,
Thai Peanut with Sweet Potato Sushi, Jackfruit Brisket, and a variety of
desserts.
Kind Food, 1599 Iron St., North Kansas City, MO 64116
Kind
Food aims at providing “good food and kindness for all.” Diners can enjoy
delectable dishes such as their CocoBLT, BBQ Jackpot Nachos, and the Bac’n
Mushroom Meta Burger. Be sure to try their Caramel Hot Cocoa, which features
oat milk and vegan marshmallows!
LesbiVeggies, 112 W. Merchant St., Audobon, NJ 08106
LesbiVeggies
provides gluten-free, vegan meals straight to your doorstep! Simply visit their
website and order a minimum of 6 meals between Monday and Wednesday, and you’ll
receive your refrigerated food on Sunday! The menu changes each week, but past
offerings include Lentil Bolognese, Mediterranean Falafel Bowl, and Ratatouille
Risotto!
SugarBuzz Vegan Bakery, 23131 Woodward Ave., Ferndale, MI 48220
Vegans
dreaming of cookies, cakes, and other pastries will be delighted by the
offerings at SugarBuzz. The menu of sweet treats is completely vegan, with a
few gluten-free options. Popular selections include the potato chip sandy and
apple fritters, and the bakery offers a vegan version of the filled Polish
donut known as paczki. Coffee drinks and cold beverages are available, and
parking is located behind the building.
TopKnotch, 1000 W. US Hwy. 24, Independence, MO 64050
TopKnotch
is a catering kitchen that also offers curbside pickup for advance orders (by
phone or online). They specialize in comfort food favorites veganized. Try the
wings (your choice of 16 flavors), the BBQ sandwich, or chili dog with a side
of macaroni and cheese, potato salad, or baked beans. Combo meals, dinner
meals, and sampler platters offer the most value.
Vegan Deadly Sins, 900 15th St., Sacramento, CA 95814
Offers
a wide variety of vegan Chinese cuisine including bowls, hot soups, rolls, tofu
dishes, vegan meat dishes, chow mein, ramen, rice, and more! Noted for being
flavorful and great for non-vegans too!
Vurger Guyz, 1311 W. 3rd St., Los Angeles, CA
90017
This
all-vegan food truck was founded by four former NCAA athletes dedicated to
putting their own unique spin on street food. The delicious burgers attract
vegans and nonvegans alike! Try the Smokey Sunset Vurger – it comes with a
Beyond Burger patty, barbeque sauce, and even fried jalapeños! Don’t forget the
tacos! The Carnitas Taco features seasoned jackfruit, guacamole, and Vurger
sauce. Finish your meal with fries or tater tots!
The Rain Tree (tempeh, broccoli, carrots, spinach, kale, brown rice, with a tasty Thai peanut satay sauce, with red curry drizzle) from Planted Plate in Princeton, NJ
The Vegetarian Resource Group maintains an online Guide to
Vegan/Vegetarian Restaurants in the USA
and Canada.
Here are some recent vegan restaurant additions. The entire guide can be found
here: http://www.vrg.org/restaurant/index.php
To support the
updating of this online restaurant guide, please donate at: www.vrg.org/donate
Here are some new
additions to VRG’s guide (Note: Due to the COVID-19 pandemic many are doing take-out
and/or delivery now):
Allyum, 2940 SW Avalon Way, Seattle,
WA 98126
Dinner options
include the lentil based “No Meatballs” and the Allyum Caesar Salad. Brunch
includes Tiramisu Pudding and mushroom fried “Chicken and Waffles.” Gluten-free
options available as well.
Women-owned and 100%
vegan, Cosmic Kitchen makes a lovely spot for breakfast, lunch, or dinner!
Dishes include wraps, such as the Star Wrap with vegan tuna and the veggie
Galaxy Wrap, as well as bowls and soups, such as the chickpea and quinoa
Vibration Bowl and Tortilla Soup. Fresh smoothies and bowls are also available!
Galiotos Delicatessen, 131 Mulberry
St., New York, NY 10013
Vegan Italian
Delicatessen in the heart of NYC’s Little Italy. Their menu includes
sandwiches, salads, sides, pasta, coffee, baked goods, and a variety of
European drinks. They also have fresh produce and some Italian-style shelf
items. The owners are trying to evoke the feeling of classic Italian delis of
NYC’s past.
Haven Eatery, 366 Bloor St. W.,
Toronto, ON M5S 1X2 Canada
Haven Eatery is a
minimalistic restaurant serving vegan lunch and dinner made entirely of fresh
ingredients. The open-concept kitchen allows you to watch the chef prepare your
meal on the wok. Popular dishes include Sweet & Sour Chik’n, “Prawn”
Tempura, and Curry Vermicelli Noodles.
Planted Plate, 15 Spring St.,
Princeton, NJ 08540
Their extensive menu
includes breakfast, tacos and burritos, salad bowls, sandwiches and wraps,
pitas and kabobs, hot bowls and some interesting takes on Beyond Burgers.
Sauvage Food Truck, location varies,
Denver, CO
Menus consisting of
vegan Cajun food varies according to pop up locations. Dishes run the gamut
from bayou fries to “shrimp” po’boys to an upscale three course meal.
Bringing the flavors of the bayou to the streets of Denver. Laissez les bon
temps rouler!
Taco Vega, 456 N. Fairfax Ave., Los
Angeles, CA 90036
Everything on their
menu is 99% organic and GMO-free. They strive to serve whole, unprocessed foods
to keep you and our planet healthy. They offer nachos, quesadillas, tacos,
salads, burritos, bowls, and churros! They even serve a diverse variety of
beverages such as horchata lattes and Corsa pro coffee drinks.
Their menu is
extensive, ranging from specialty cinnamon rolls, bread loaves, and donuts. You
can even choose from their savory baked goods such as empanadas and challah
bread. They also provide a gluten-free section of their menu as well.
Posted on
November 23, 2020 by
The VRG Blog Editor
By Julia Stanitski, VRG Intern
Are you a teenager and worried about going vegan? When
changing your diet, it can be really tough dealing with the stresses of school,
parents, and friends. Here are some common questions that, as a teen, you may
have about transitioning to eating vegan. I’ll be answering them personally,
from my own experience, as I became vegan at 17.
My parents don’t agree with me going vegan. How do I
deal with this?
Sometimes, we wish our parents were more
supportive of our diet change. It can be hard for them to understand why you
are going vegan, as they may not even know what it means! If you have eaten
meat, dairy, and/or eggs for your entire life, suddenly not eating those foods
could be a huge change for them. The first thing I did was explain to my
parents WHY I wanted to go vegan, and made sure they understood the reasoning
behind it – my personal reasoning was the incredible short and long-term health
benefits.
Do not expect them to automatically make
vegan meals for you. When you start, you may have to make many meals yourself.
This can be a big adjustment, but it definitely helps your parents get used to
you eating differently.
It may take them a long time to “agree” with
your decision. It is your choice what goes into your body, but for me, it was
very important to remember to be considerate of my parents’ feelings. Many
cultures have traditional foods your parents may be worried about you not
consuming. Online, there are vegan recipes for almost every cultural dish that
you can think of and try out!
What if my friends make fun of me for going vegan?
I have had a lot of experience with backlash
from friends about my diet. It can be very hard to deal with, and hard to
understand why they would make fun of you for eating differently – but it
happens. We have to explain to them why we choose to eat this way. YOUR
reasoning, what you are most passionate about, will help them understand the
most. It may be something they have never experienced before, so it is okay for
them to be confused.
Making fun of you is something different
and more serious – explain you would really appreciate if they respected your
decision, and did not mock you. Tell them they can ask you any questions they
may have about being vegan, too, as they might actually be interested in it at
some point.
I personally have had friends that just think
vegans eat vegetables or salads, and they poke fun at that. This simply isn’t
true, but they may not know exactly what can be vegan and what can’t – show
them the huge variety of food you can eat! Eating vegan is not just chomping on
“rabbit food,” as many like to say – just show them the reality.
When I plan on going out to eat with friends, what do
I order?
When you go out with your friends, what you
order depends on the restaurant you go to. Whenever my friends want to eat out
at a restaurant, first I try to recommend 3 or 4 options of places I know that have
vegan dishes. Out of those choices, my friends will normally like one or two of
them and we end up going there.
Always look at online menus beforehand. Then,
you can determine if they have vegan options, or dishes that you can ask to be
made vegan. For example, there may be a Mediterranean Veggie Sandwich that has
veggies, feta, hummus, and olives. This could easily be vegan if you asked them
to prepare it without the feta cheese! And don’t worry, you aren’t bothering
the waiter with your requests – they’re used to it!
What do I do if I accidentally eat something that
isn’t vegan?
Everyone makes mistakes! It is totally fine if
you accidentally eat something not vegan – you will be okay. There have been
many times when I misread labels on the back of food items, forgot to ask the
ingredients of something, or felt bad saying no when someone made me something
not vegan to eat. Over time, this gets much easier and 1) you get used to
reading labels better to avoid the ingredients of dairy, egg, and meat, 2) you
remember more often to ask what is in food, and 3) as time goes on, more and
more people will recall that you are vegan and will not offer you non-vegan
items.
I am going to a friend’s house. What do I eat when I’m
there?
When I go over to a friend’s house, I always
bring food. For example, if I know I will be there for most of the day, I will
bring at least one big meal in a lunchbox with a bunch of snacks, too. If I
forget to bring my food, I try to stop at the grocery story on my way there, or
offer to go to a restaurant I know has vegan options with my friend. This makes
it easier to not feel the pressure of having to eat non-vegan food at their
house if you get hungry.
After your friends get used to you eating
vegan (and understand what you can eat), they may realize they have vegan food
in their house. For example, peanut butter, hummus, or fruit. These are things
they may offer to you if they know you can eat them!
Will my dining hall at college have vegan options for
me?
Every dining hall will vary from school to
school. It is best to contact whoever is in charge of Food Services at your
college to ask what vegan food is available for you. Most colleges are very
accommodating!
It would also be great to find someone who is
vegan at your college, and has experience going to the dining halls. You could
find someone like this by contacting your school’s vegetarian or vegan
extracurricular club, perhaps.
My parents make dinner for the whole family every
night. How do I eat something separate without being disrespectful?
In my experience, I felt really bad for not
eating my mom’s homemade meals. She spent so much time on preparing them, so
how could I not eat them? I realized I would begin prioritizing my own health
over the home cooked meals, and I explained that to her. I would make my own
meals sometimes, and then I would also try to accommodate some of her meals
into mine. For example, if she were making pasta with meat sauce, I would
kindly ask her to leave out some of the pasta for me so I could eat it with my
own sauce. Or, if she were making tacos, I would still use the same tortillas,
salsa, lettuce, corn, etc., but buy vegan taco meat to use with mine instead.
I think as long as you tell your parents you
are not trying to be rude or disrespectful toward their cooking, they will
understand.
I don’t have a lot of money to spend. How can I afford
vegan food?
Vegan food does not have to be expensive! Many
people think it is, but if you purchase the right foods, it can be very
budget-friendly. My 1st tip is to decrease the amount of times you
eat out at a restaurant, as the cost adds up. The 2nd tip is to buy less
processed foods. The more fruit, veggies, legumes, and grains you eat, versus
vegan ice cream and junk food, the more money you save. My 3rd tip is to find
out what stores have the cheapest prices of what you purchase regularly. I have
three major grocery stores near me, and found one in particular has awesome
sales on fresh fruit and veggies – I always go there! Lastly, the 4th
tip is to buy in bulk. I get tons of my shelf-stable items (like brown rice,
canned beans, quinoa, seeds, etc.) at Costco, where I can get a high amount of
the food for a lower price.
I normally pack my lunches since I am out of the house
during that time. What do I pack?
Pack anything you like! A lot of my lunches look
like some sort of sandwich (peanut butter and jelly, hummus and veggie, or a
veggie burger) with a few sides. These are range of veggies with dip, chopped
fruit, crackers, homemade baked goods, applesauce, and more. Choose what is
easy to make in the morning and is transportable. It is a great idea to invest
in a big lunch box, heavy duty Tupperware containers, and a thermos for hot
meals.
How do I explain to my family and friends what I eat
now that I am vegan?
Your family and friends may not know what vegan
means. You can tell them you no longer eat any animal products – that’s dairy,
meat, eggs, honey, and whatever else you have decided to exclude. You slowly
can show them what you now like to eat now. Also, point out what foods/dishes
they have seen you typically eating in the past that you will not be eating any
longer. This will help them to understand your diet and also help them remember
what foods to offer you.
We hope these FAQs were helpful. As you can see, becoming
vegan may seem difficult, but you will get through the tough parts. For more
information, see https://www.vrg.org/teen/
Posted on
November 18, 2020 by
The VRG Blog Editor
By
Katelynn Budzich, VRG Intern
Plant-based
eating has long been seen as a diet craze; however, recently the number of
people who are vegans and vegetarians has been continually growing; and along
with this surge, the size of the vegan food market has been increasing as well.
There are more and more plant-based food products popping up on grocery store
shelves each year. Companies selling plant-based offerings go about marketing
them to the public in various ways. In this article, I will be sharing what a
sample of vegans, vegetarians, and
non-vegetarians think about the ways Beyond Meat, Blue Diamond, Gardein,
MorningStar Farms, and Ben & Jerry’s advertise their products and how these
companies’ commercials represent veganism. All opinions are taken from a sample
of Vegetarian Resource Group interns.
“This commercial, targeted towards a non-vegan audience, does a nice job of encouraging the average American to consider eating meatless meats. I like that the commercial embodies the American culture – grilling, diners, cookout, farming – while managing to incorporate a meatless meat into that. Meat is usually a significant aspect of American culture, so it is encouraging that the commercial displays American life without genuine meat.”
“I really liked this commercial. They were painting a vision of a world that was so positive and enticing, that you just wanted to be part of it. They show all different types of people of all ages, across different environments and situations. They appealed to men barbecuing, which is a masculine activity, as well as men working out which is important to appeal to them since guys think they need to eat meat to be strong. I also liked their tagline “go beyond” since it is catchy and makes me want to contribute to a better world by buying their products.”
“Music was very inspirational and motivating – same with the voice they used. The people they showed were diverse and of all different occupations, showing that Beyond Meat is for everyone. It seemed very inclusive and tried to make it seem like everyone can eat their product!”
A vegetarian for ten years who became a vegan within the last year, “…really liked this commercial! The music was motivational and uplifting and the images were all feel-good ones that gave the viewers positive feelings about the product being advertised. I also thought that the actors helped make it more personal since they represented people in our everyday lives, like ‘Grandpa’ or ‘the team.’… The narration was also key in helping to convince the viewer that Beyond Meat are great options!
A contributor from the UK gave a nice counterargument to the other opinions, thinking the advertisement “felt very slick and professional, and they had clearly thought about how to appeal to non-vegetarians using vegetarian/vegan arguments but framing it without making them defensive (I thought the ‘what if’ framing was good for this, although a little annoyingly upbeat, same with the images and music). I thought it was a bit weird that the shot they used of being ‘friends with’ the cow was the cow just [standing] on the beach, not looking particularly happy, rather than showing the cow being visibly very happy and friends with the humans (this kind of thing). I also personally would have liked the comments about emitting less greenhouse gas and using less land and energy to include some kind of statistics (how much less gases/land/energy?).”
What vegetarians thought:
“I liked this Ad a lot… they didn’t shove it down your throat on
the ideas, which I thought was helpful to people who aren’t vegan/vegetarian”
“Ad is effective in addressing the potential concerns surrounding Beyond
Meat burgers through imagery… The two main concerns of Beyond Meat are the
health and cultural impact of meat. Showing people running and working out
shows that Beyond Meat burgers are beneficial to health. For cultural impact,
showing these Beyond Meat options – burger, hot dog, etc. at the dinner table,
at the grill, show the replaceability of meat with Beyond Meat products”
A contributor who is a lacto-ovo vegetarian (eats eggs and dairy
products, but no meat), said, “This is the commercial I liked the most because
I find it more inspiring. The music is energizing and positive, and they refer
to a lot of different consumers, represented by a different story, age, and
skin color. It is especially inspiring the last image with the two little girls
looking at the dawn. This ad really gets into me!”
What non-vegetarians
thought:
“The images shown
throughout points towards the fact that no matter what stage of life someone is
at, eating plant-based is for the young, the old, athletes, families, and
anyone in between. To me, this shows how accessible and easy to prepare the
product is… From a marketing perspective… vegetables and grains are shown to be
hand-picked and people seem to be happy while eating a Beyond Burger, which further
emphasizes how much Beyond Meat can become a staple product in one’s life.
Finally, the question, “what if,” is simple and repetitive, making it stand out
and stick in the viewer’s head. This choice is strategic as it helps to define
what the company stands for and also what they don’t stand for.”
Overall,
this commercial was well liked by vegans, vegetarians, and non-vegetarians.
Many thought the video was inclusive and painted a vision of a better world
that doesn’t consume meat. Although, what is most interesting to note is how
more than one vegan thought this commercial was geared more towards
non-vegans/vegetarians, as it appeared Beyond Meat was trying to convert
non-vegetarians into eating plant-based, instead of marketing directly to
people who are already vegans.
“The little girl introducing the almond milk sets a wholesome tone for the commercial. I think it’s nice that the commercial emphasizes the company being family-run – if a family uses this product, then it must be reliable. The family and the cute children advertising the products helps to appeal to pathos, convincing me that this product is pure and trustworthy. I also appreciate that the commercial shows the almond milk being poured into a glass, as the silky texture looks appetizing.”
“The commercial was staged as a family affair, showing that almond milk is enjoyable for everyone. I liked how it was in an orchard surrounded by beautiful blossoming trees.”
“I have actually been seeing this ad a lot on YouTube and that might be influencing my response, but I personally do not get super excited or motivated by this ad. I feel like it is not very easy to feel connected to the characters used in the ad, although there is an element of pathos from the little children being featured. The aesthetic is very calm, as is the music, which also sounded a bit generic to me.”
“Music is very happy and uplifting – almost making you think that drinking almond milk is a very fun, joyful thing to do. Family-oriented, so it makes parents want to buy it for themselves and their kids. Also gave options – milk and creamer available.”
“I didn’t really like this one; the family looked a bit creepy… and the whole thing felt very fake, I think because all the shots were from ground level with perfect lighting in the almond orchard and you couldn’t see beyond the forest, so it had a bit of a Disney-family-living-alone-in-a-magical-forest vibe. Also, not sure why they mentioned California so much – I guess if the ad only aired in CA that would make sense but off-putting to others.” This contributor also noted that from a British perspective, this commercial “would come across as abrasively cheerful/fake/arrogant/saccharine, and without enough jokes compared to the ads one would usually see on British TV.”
What vegetarians
thought:
“Cute and family-oriented. An uplifting ad.”
“Ad is effective in its appeal to family and family audiences.
Overall putting a focal point on families can make the product more appealing
because it implicitly shows that a lot of care and personalization goes into
each carton. The child adding that it is her job to test them shows that likely
no harmful products are used because they give it to their own children.”
“The little girl and the music are very sweet, but somehow
this ad does not really invite me to buy its product. I think that a
disadvantage is that they do not show people’s diversity. Besides, it makes me
think about the environmental implications of almond milk (worse than other
plant milks).”
What non-vegetarians
thought:
“I like the first question this ad asks: “where does your almond milk
come from?” As a consumer, I want to know where the product I am buying is
produced. However, overall, the ad really does not say much else about the
product. It states the almonds are sourced from a family owned farm in
California, but it does not show any of the processes and techniques used to
make the milk, leaving out what seems to me a crucial detail I would like to
know. From a marketing standpoint, it is interesting that this ad does not
mention anything about cows or cow milk; pointing out that almond milk is not
necessarily a dairy substitute, but an everyday product. Also, the kids are
primarily narrating the commercial so connecting the almond milk with a
wholesome family immediately associates the almond milk with a good, pure, and
nutritious connotation.”
Many
of the participants noted the use of a family and the ties that image has to
reliability and trustworthiness. However, three people had the opinion that the
ad was exclusive and lacked diversity.
“This commercial is targeted towards non-vegans. Therefore, the
commercial is not as convincing for me to try the product because the concept
is not as relatable. Though, I do like that the commercial takes advantage of
New Year’s resolutions to advertise because not only is it advertising a line
of meatless meats, but it is also encouraging an entirely meatless diet. Both
the idea of New Year’s resolutions and the scrolling through Instagram photos
of meat are very relatable for the average American. A criticism I have for
this commercial is that they should have shown more clips of their meatless
meats. The Instagram introduction with meat photos was unnecessarily long, and
there should have been a clip of the actual product being cooked or eaten.
Showing less real meat and more of their meatless meats would have been more
encouraging for vegans and vegetarians to try the product as well.”
“This commercial was okay, they gave close up of really gross
looking pieces of meat, which I think was supposed to deter us from it. Gardein
made their food look really appetizing in comparison. I didn’t like the music
though, it sounded like a lullaby. Also, at the end of the commercial they said
something like ‘trust me you’ll thank yourself for eating this food,’ but
didn’t say why, which I think is an important thing to include to give people
more of a reason to try it.”
“I personally am biased with this one too because I love Gardein
products, yet I was not super fond of this commercial. The images of meat
probably appeal better to a meat eater, as they mostly just made me want to
stop looking at the video. Yet, I think the idea was probably relatable for a
lot of other people. I did find the music nice, though.”
“Background music seemed almost Christmas-y and joyful, kind of
sucked you into the commercial. Made you realize how much meat you probably ate
over that year, and think about change for the next year. Nice use of social
media visuals to draw people in as everyone loves Instagram. Good videos of
food that looks yummy making people want to buy it.”
“I didn’t really get this ad at all. First, I didn’t eat any meat
at all in 2017 so I guess it wasn’t aimed at me anyway, but the tone of
the opening was very weird (“You ate a lot of meat” sounds strangely
accusatory…). I also didn’t understand if the shots of meats at the beginning
were shots of actual meat or Gardein’s alternative: given that they only seemed
to be advertising meatless meatballs and chicken tenders, probably it was
real meat. But if that’s the case, it’s very odd as the meat at the start was
presented in such a way that it looked markedly tastier and healthier than the
Gardein meatballs and chicken tenders. They also didn’t really explain why one
would eat their products instead of meat: are they supposed to be healthier?
And what does ‘meatless’ mean – are they vegan, or do they contain eggs/dairy
instead?”
What vegetarians thought:
“…No reasons [as] to why you should eat meatless… [commercial]
said, ‘you use to eat a lot of meat, try not to now,’ but why?”
“This ad was an interesting one in terms of the way it approached
promoting the product. Showing several meat dishes in a row appears to be
effective because they seem repetitive and not really appetizing when put in a
row. Followed by this, a transition to the products offered by Gardein appear
to be more aesthetically pleasing. As a result, the comparison of large, messy
meals vs. aesthetically pleasing meals makes meatless meats an enticing
product. I don’t know if this is the most effective way to approach an
advertisement, but it was somewhat effective.”
“I find this ad funny at the beginning because even if I do not
eat meat, it reminds me of the [plenty] of food I ate during winter
festivities with my family. Regarding the images of the product, I find them
tasty and inviting. Even if the ad is short, I do think it can influence me to
buy its products.”
What non-vegetarians thought:
“Referring to meatless foods, specifically the meatballs and
chicken tenders in the commercial, without any mention of them being
plant-based or having veggies in them, makes the product seem more approachable
and easier to switch to if never having gone plant-based before. The ad is
definitely geared more towards non-vegans/vegetarians. From a marketing
perspective, this ad had great timing airing it around New Years’ when people
set resolutions and want to eat healthier and make lifestyle changes. It also
paints meat as gluttonous and heavy, especially by choosing a whole turkey and
beef roast to show, which are two very large and indulgent dishes. Also, the
pictures of the meat seem very gray and unappetizing, almost looking like they
were “mistreated.” However, when it turns to Gardein’s food, the meatballs and
chicken tenders are bright and very enticing in appearance.”
This
commercial received mixed reviews. Generally, many of the opinions stated the
images of real meat dishes were unappealing and lacked any information about
what the product was. No one found this ad to be highly effective, whether they
were vegan, vegetarian, or non-vegetarian
“This quick-paced, simple commercial kept me interested. The close-ups of the nugget being broken in half and dipped in ketchup made it look very appetizing. The girl trying the product looked like she not only enjoyed the ‘meat,’ but was also having a fun time. I like that the commercial immediately showed someone eating it – very straight to the point. The editing was super fun and bubbly, making me believe this ‘meat’ would be delightful to try.”
“I didn’t like this commercial very much. Don’t have much to say here but I didn’t like the music and the whole commercial was very green which is their brand color scheme, but there wasn’t much substance to it or a reason why it was America’s favorite.”
“This commercial also seems to be targeted to meat eaters since the focus is on how their nuggets taste like chicken. I think the actress’s interactions with the product helped make the ad more exciting too. I think the music was also a fun component. If anything from this ad threw me off, it was when they dropped all the nuggets from the sky because to me it looked like they were wasting food, which gives me a negative connotation to the company (which I assume is not their goal).”
“Another very happy and cute feel-good video. Emphasizes “made from plants” so people don’t automatically think it’s super processed or junk food. Product looks like real chicken, so people will be familiar with product. Actor looks like she loves eating them.”
“I thought this was good: had a consistent cheery tone, nice colors, got to the point. If I were to change anything, I’d add another actor so that she’s eating these things with friends/family etc., and maybe change the line the actor gives (obviously everyone saw it coming that they would claim these taste like chicken, given that they are clearly modelled on chicken nuggets).”
What vegetarians thought:
“Won the hearts of plant-based eaters”
“This ad was very simple. By listing the two most blunt facts:
made from plants and tastes like chicken, the ad really simplifies the message.
A plate of meatless chicken nuggets that appear and taste just like its meat
counterpart, and a lady that appears to be enjoying the nuggets are
complementary images that add to the message in a very simple ad. I think this
is the least effective advertisement of the five, I believe the overall general
statements are not that convincing.”
“I do not find this ad so inviting. First of all, I think that it
does not really show images from the product that would make you salivate.
Secondly, I think it might be too short to be able to influence you. Thirdly, I
do not find pleasant the sudden classic music. It does surprise me, but it also
irritates me.”
What non-vegetarians thought:
“I see why MorningStar Farms would state that their product
‘tastes like chicken,’ in order to make plant-based foods seem less imitating
by comparing it to something people already consume large quantities of chicken.
However, personally, I don’t really like that comparison. Instead, I would like
to hear why it is better than eating chicken, what it is made out of and what
ingredients make it supposedly taste like chicken. As for marketing, the
commercial is simple and to the point. Also, when the Chick’n Nuggets are being
dropped from above, the music sounds almost like angels and as if they are
falling from the heavens, subconsciously putting in viewers minds how divine
this product is.”
To
sum up participants opinions on this advertisement, most did not find the
product to have been positioned as looking delicious or the slogan, “tastes
like chicken,” to be an enticing saying or good marketing approach. The
consensus appears to be that this ad was not successful in gaining any of the
three groups’ attention.
“Immediately the commercial begins by showing a variety of the ice cream flavors, which all look very tasty. The commercial’s premise is that Ben & Jerry’s listened to vegan consumers and finally created an entirely vegan ice cream line, which shows that they care about their consumers. I like that they show the woman who decided on the recipe and show her actually making the ice cream. It’s nice to see what goes into their ice cream – it seems of a high quality and convinces me to want to try it.”
“I really liked this commercial since it was relatable, modern, and it told a story! That’s what I really liked about it. It showed they’re listening to their customers; they made the ice creams look so good and enticing. I also liked how they gave a behind the scenes look into how they made it and the customer service behind it… [and] the upbeat music and narration. They didn’t just tell a story, but showed it to me as well!”
“Okay, this ad really made me want to get some Ben & Jerry’s vegan ice cream. I liked the storytelling throughout the video and I also liked how they used a real person to show the process of bringing these non-dairy ice creams to life. I thought the music helped add momentum to the story and ad as well. Additionally, the inclusion of real comments was a nice touch.”
“Commercial tells you a story, similar to one you would see while on a tour of the Ben and Jerry’s facility! So, the vibe was just simply exciting. The story pulled you in and you wanted to see the result. People in it seemed happy about the product. When they showed the ice-cream, it honestly just looked really delicious and the same as normal ice-cream looks-wise, so people would definitely be interested in purchasing it!”
“This was a solid ad. I understood what the new products were and their point, appreciated that they openly used the word ‘vegan’ while staying on brand and keeping the upbeat tone, and it was believable that the woman actually was one of their product developers. I think the music was significantly better than most ad music too, and very on brand for them with a bit of a late 60s/early 70s vibe.”
What vegetarians thought:
“Responding to requests from consumers. Putting in the effort to make
the perfect dairy-free pint. Had a flavor specialist to make the ice
cream. Everything looked appealing”
“This ad was effective in two ways. First, it shows that Ben &
Jerry’s are receptive of their consumers, and they accept feedback and care for
their feedback. Second, it has a very happy, upbeat mood throughout, which
emphasizes how good ice cream is. Further, the ad had an expert, and they
talked about how they would substitute dairy, which was convincing. Overall, I
think the advertisement also took away from the difference between dairy and
non-dairy by emphasizing the chocolate, peanut butter, and other auxiliary
ingredients that help create flavor. I enjoyed this advertisement.”
“This is my second-favorite commercial (but I think that the
reason behind it might be heavily influenced by the fact that the last weeks I
have been trying to eat less dairy and eggs, and I have had crazy cravings for
an ice cream without dairy). The ice creams’ images at the beginning are
already influencing me to stand up and run to buy them, and the moment in which
the woman is mixing the ice cream with the cookies is just so inviting to me.”
What non-vegetarians thought:
“This is a fun commercial overall. I like how actual tweets from
customers were highlighted, showing that Ben & Jerry’s is really listening
and taking feedback. The commercial does a good job at clearly stating what the
ice cream is made out of and what flavors are available. I think introducing
who created the new dairy-free ice cream is a really great marketing tactic as
it puts a kind and caring face behind the product. It also emphasizes the large
amount of time, effort, and commitment the company put into making a product
that is comparable to its beloved regular dairy ice cream. Also, the scene when
the Oreos are being folded into the ice cream looks extremely creamy and
definitely drool worthy.”
As
a whole, this advertisement seems to be a favorite among vegan, vegetarians,
and non-vegetarians. The use of real people and real feedback stood out to most
of the participants. Also, the commercial told a story and very clearly
marketed to both vegans and vegetarians, but also made sure not to leave out
attracting the viewers that do consume dairy, as many noted the ice cream looks
creamy and mouthwatering.
These
5 commercials show the disparities between effective versus ineffective
advertisements. After reading participants’ opinions, it became apparent that
some commercials fail to reach their target audience, while others hit the nail
on the head, as can be seen between MorningStar Farms and Ben & Jerry’s.
And for instance, certain ads do a good job showing a wide range of consumers,
like Beyond Meat, while others do not, like Blue Diamond. The most liked
commercial was Ben & Jerry’s, as it had no negative comments from
participants. On the other hand, discerning which commercial was liked the
least is not as clear, reminding people that overall, advertisements are a
matter of one’s own personal perspective.
Thank
you to the following individuals for contributing: Audrey Hunt, Clarissa Hauber, Daniella Eisenstadt, Julia
Stanitski, Lucia Rivera, Odette Sanchez, Rithvik Swamynathan, and Simon Brown
Katelynn
is a VRG intern and completing a college marketing major.
Posted on
November 02, 2020 by
The VRG Blog Editor
Photo from JHU
By Julia
Stanitski VRG Intern
In
this day and age, college food services need to provide food options for people
of all dietary restrictions, including a vegan diet. We decided to ask high-schoolers
(or recent high school graduates) what vegan foods they want to see at their
future colleges. We also asked current college students’ opinions on what their
favorite vegan foods at their school are. All of these students we questioned
are interns here at the Vegetarian Resource Group. The information below can be
very useful to colleges looking to expand their offerings of on- and off-campus
vegan options, and also to college activists working on adding vegan offerings.
We asked the younger students, “What vegan foods
do you want to see at your future college?”
“I would like to see some protein options
like beans, peas, chickpeas, tofu, tempeh, etc. – I think a lot of places that
offer vegan options mainly offer produce, and even though that’s a huge part of
a plant-based diet, it would definitely be nice to be able to have a
well-rounded plant-based diet on campus. Also, dairy alternatives like soy,
oat, or almond milk, because coffee in college is a must!”
Aiman, John Hopkins
University (has not been
on-campus yet)
I feel like colleges really
limit their vegan foods to pasta and salads and such, but there is so much more
they could offer, especially as more and more people are going vegan. As a high
school senior, I often think about what vegan options will be readily
available on campus. I think it would be great for colleges to diversify
their vegan options, adding some international options. I’m a huge fan of
bowls, any type of bowl – a vegan fried rice bowl with some tofu or a vegan
soba noodle bowl would be awesome to see. Recently, I’ve been enjoying wraps as
well – so wraps with veggies and tofu could make a great lunch. It would
also be nice if colleges extended the options of vegan proteins. As important
as tofu is to my diet, I would still love to see some other protein sources – this
could be roasted chickpeas, curry lentils, tempeh, etc. In addition to
vegan meals, I would love to see colleges offering a vegan dessert – could be
vegan brownies, cookies, or even a pastry would be great!
Clarissa, High School Senior
“I would love to see vegan baked goods on
college campuses. Things such as vegan muffins, pastries and desserts…”
Audrey, University of Alaska
Anchorage (has not been on campus yet)
“Here are some of my general thoughts about
what kinds of vegan food I would like to have in college!
–
healthy vegan options (so not just potatoes, pasta, rice)
–
I love fruit and vegetables in almost any form
–
faux meat or meat substitutes would be a nice form of protein to have
available. I know some schools may offer veggie burgers or tofu too.
–
legumes are my main protein source usually so that would be awesome to have
available in college! (Examples are pinto beans, lentils, chickpeas, peas,
etc.)
–
vegan breakfast foods hopefully include cereals or vegan breads
–
lastly, I know a lot of schools have salad bars available so that would also be
a great go-to.
In general, I just hope that schools
are accommodating and considerate. 🙂 I know several of the schools I’m
applying to have veggie houses or co-operatives where everyone in that dorm
works together to cook vegan foods. I love that idea!
Lucia, High School Senior
Then, we asked the college students, “What are
your favorite foods at your college currently? What do you wish your college
had regarding vegan food?”
“My favorite vegan food on campus would be the Impossible Burger. It tastes great, and has a good amount of protein, which is often harder to find in vegan food. In terms of what I wish my college had, I would say more meat alternatives. As a vegetarian, I have not eaten meat my entire life, and often, I am curious as to what it tastes like. With more “Beyond Meat” options available, bringing more of those options to campus would be preferable.”
Rithvik, age 20, John Hopkins University
“My favorite vegan food at Loyola is the sweet potato sushi at Cold Spring Sushi on campus and regarding vegan food I wish there were more vegan options at Iggy’s Market, which is a place on campus that is similar to a convenience store where you can buy all sorts of snacks, frozen foods, ice cream, drinks, and more.”
Katelynn, age 20, Loyola University Maryland
“I think with college dining the overriding concerns should be cost and ease, so I would for the most part not go for fake meat/fake cheese and instead would emphasize things like chickpeas and lentils with vegetables (soups, curries, pasta sauces, stews) and bean chili with baked potatoes… Also, college is a time when many people are most open to trying new ideas, new lifestyles etc., so another reason to not try to ape a traditional American diet but with fake meat dairy, and instead focus on Indian and Thai style curries (without ghee, meat or paneer), vegan Pho, Ethiopian, etc.”
Simon, Postdoc at Johns Hopkins University
“My favorite vegan food at my college is kung pao tofu. I wish they had a bigger grocery store and more affordable prices for basic vegan items like rice and beans.”
Gabriella, age 22, University of Minnesota
“When I bought vegan foods, my preferred options were vegan baguettes made with a combination of vegetables and hummus. What do you wish your college had? Vegan desserts and more options for regular foods in the menu. We have a free-meat Monday (so there is already some promotion of vegetarian diets), but more inviting vegan dishes could be prepared. Just this year the Vegan Association was funded.”
Odette, age 30, Wageningen University (The Netherlands)
As you can see, adding more options of vegan food at universities
and college campuses is important to these students. The high-schoolers
mentioned the importance of having a lot of protein options available – like
beans, tempeh, and tofu. They also mentioned the need for a well-rounded diet,
not JUST produce. People who follow vegan diets do not just eat fruits and
vegetables 24/7, so vegan snacks, non-dairy milks, vegan desserts, and more of
the processed items would be nice to have. Clarissa, a high school senior,
mentioned that having more international dishes would be great, like a soba
noodle bowl.
From the college
students, we received an array of answers. The protein options were brought up
again – meat alternatives can be very helpful for vegans and vegetarians alike.
Rithvik, who attends John
Hopkins University,
mentioned his love of the Impossible Burger on-campus, but still wish more
vegan meats were an option! It was also stated that there should be more vegan
items at the smaller convenience stores at colleges, which would include small
snacks, frozen meals, and ice cream.
All in all, colleges
should make a wide variety of vegan food and meals available to their students.
This not only accommodates to the vegan students (and will attract them to
certain colleges over others) but will also allow non-vegans to try these
healthy choices.
The contents of this posting, our website, and our other
publications, including Vegetarian Journal, are not intended to provide
personal medical advice. Medical advice should be obtained from a qualified
health professional. We often depend on product and ingredient information from
company statements. It is impossible to be 100% sure about a statement, info
can change, people have different views, and mistakes can be made. Please use
your best judgment about whether a product is suitable for you. To be sure, do
further research or confirmation on your own.
When I tell people that I eat a vegan diet, one of the very first questions
that I get asked is, “Wow, isn’t that expensive?” My answer to this question
is, “It depends.” Eating a vegan diet can get quite costly
if we’re buying lots of mock meats, vegan “cheeses,” and other processed
plant-based foods. But a vegan diet doesn’t have to be
expensive. Essential staples that I keep in my pantry are also some of the
least costly items at the grocery store. Foods such as beans, lentils, rice,
pasta, and canned sauces are in many budget recipes. For numerous Americans who
live under the poverty line, the misconception that vegan foods are expensive
is a barrier to a lifestyle change.
The Dollar Tree is an option for grocery shopping on a budget because these
stores offer a range of products that are nutritious, plant-based, and $1 or
less. My biggest tip for shopping at Dollar Tree is to remember that it’s not a
grocery store; instead, it’s a store that has a lot of groceries. Because of
this, there are a few things to consider:
– Fresh fruits and vegetables are not available at most Dollar Tree stores.
This menu will contain frozen or canned fruits and vegetables. Frozen produce
is often nutritionally similar to fresh fruits and vegetables (1).
– Products are in smaller packages, so buying multiples of the same foods
will probably be necessary.
– Some nutrients may be harder to find in foods at the Dollar Tree. Pay
special attention to vitamin D, vitamin B12, zinc, iron, and calcium.
With these considerations, I’ve created a one-week menu that will feed a
family of 4 (2 adults and two children who are 8- and 16-years-old). In
November 2019 at the Dollar Tree in Greece, NY, this menu cost $116.
1 Tablespoon vegetable oil
(available at the dollar store, or use whatever oil is already on hand)
Two 32-oz packages frozen
shoestring fries
Four 14-oz packages frozen peppers
& onions
Two 15-oz cans black beans, drained
and rinsed
Two 1-oz packets taco seasoning
10-oz can diced tomatoes with
chilies, drained
In a pan, sauté peppers & onions and shoestring fries in oil until the
fries are golden brown. Add beans and taco seasoning and stir until taco
seasoning is well distributed. Cook until beans are warm. Serve topped with
diced tomatoes.
Breakfast Burrito (serves four)
4 tortillas
Leftovers from Tex-Mex Hash (about
half the recipe)
Spoon leftover hash into tortillas
Pancakes (serves 4)
by Reed Mangels, PhD, RD
1¾ cups all-purpose flour
1 Tablespoon + 2¼ teaspoons baking
powder
3/8 teaspoon salt
1½ Tablespoons sugar
1¾ cups soymilk
5½ Tablespoons oil, divided
Combine flour, baking powder, salt, and sugar in a large bowl. Add 3½
Tablespoons of oil and mix until flour is moistened. Place the remaining 2
Tablespoons of oil in a large skillet and heat on medium-high heat. When the
oil is hot, pour batter into circles about 4 inches across. Pancakes are ready
to turn when the batter is bubbling almost to the middle. Flip and cook on the
other side about 2 more minutes or until golden brown.
Sautéed Garbanzo Bean Wrap (serves 4)
1 Tablespoon vegetable oil
2 cups garbanzo beans
2 cups frozen spinach, thawed
2 teaspoons minced garlic
4 tortillas
In a pan, sauté beans, thawed spinach, and garlic in oil until spinach is
warm and beans are slightly crispy. Add sautéed mixture to a tortilla, roll up,
and serve.
Peanut Butter & Jelly Roll-Up (serves 1)
2 Tablespoons peanut butter
3 Tablespoons jelly
1 tortilla
Spread peanut butter and jelly onto tortilla. Roll tortilla into a log.
Slice into approximately ½-inch slices.
Tuscan-Inspired Gnocchi (serves 4)
Two 17.6-oz packages gnocchi (the brand sold at most Dollar Trees is
plant-based, but double check your packaging)
1 Tablespoon vegetable oil
Half 10-oz package frozen spinach
15-oz can garbanzo beans, rinsed
and drained
1 Tablespoon minced garlic
1 handful sundried tomatoes
Cook gnocchi according to package instructions. Sauté spinach and beans with
garlic in oil. Add tomatoes. Top gnocchi with veggies.
Beans & Rice Soup (serves 8)
1 Tablespoon vegetable oil
1 Tablespoon minced garlic
Two 10-oz packages frozen mixed
vegetables
Two 10-oz packages frozen pepper
and onions
12 cups vegetable broth
2 cups dried beans, soaked
overnight, and drained
2 cups white rice (if brown rice is
available, this adds even more nutrients to the dish)
Salt and pepper to taste
In a large pot, sauté garlic, vegetables, peppers, and onions in oil. Add
beans and vegetable broth, heat until boiling and reduce heat to simmer for 30
minutes. Add rice and bring back to a boil, reduce heat and simmer for 30 more
minutes. Add salt and pepper to taste. Make sure rice and beans are cooked to
the desired texture. Serve immediately or freeze for later.
Chili Fries (serves 4)
10-oz package frozen peppers &
onions
Vegetable oil for sautéing
Two 15-oz cans kidney beans, rinsed
and drained
15-oz can tomato sauce
10-oz can diced tomatoes
3 Tablespoons chili powder
32-oz package frozen French fries
In a large pot, sauté peppers and onions in oil until peppers are soft and
onions are translucent. Add kidney beans, tomato sauce, diced tomato, and chili
powder. Simmer until warm and well flavored. Bake fries according to package
instructions. Top fries with chili.
Broccoli Stir-Fry with Garbanzo Beans (serves 4)
1 Tablespoon vegetable oil
Two 10-oz packages broccoli
stir-fry mix
Two 15-oz cans of garbanzo beans,
rinsed and drained
In a frying pan, sauté stir-fry mix until veggies are soft. Add garbanzo
beans and heat until warm. Season as desired, I think soy sauce will taste good
if you have it, but salt and pepper to taste are also delicious.
Lentil Sloppy Rice (serves 8)
2 cups dry lentils, sorted and
rinsed
2 cups white rice, uncooked
Water for cooking lentils and rice
Two 15-oz cans sloppy joe sauce
Cook lentils according to package instructions. Cook rice according to
package instructions. Stir sloppy joe sauce into lentils, and simmer. Place
lentils on top of rice and serve.
Lentil Bolognese (serves 8)
1 Tablespoon vegetable oil
10-oz package frozen peppers and
onions
1 Tablespoon minced garlic
½ cup canned mushrooms
10-oz can diced tomatoes
1 cup vegetable broth
1 lb. lentils, cooked using package
instructions
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1-lb. box pasta
In a large pot, sauté peppers, onions, and garlic for 4-5 minutes in oil.
Add mushrooms, diced tomatoes, and vegetable broth, bring to a boil and reduce
heat to simmer. Stir in lentils and spices. Simmer until all flavors combine.
Cook pasta according to package instructions. Top pasta with Bolognese sauce.
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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