In an International Food Information Council 2023 Food and Health Survey, 8.2% of Americans ages 18 to 80 indicated that they followed a plant-based, vegetarian, or vegan diet. Of that group, motivations include:
To be healthier (60%)
I enjoy these types of foods more (47%)
To help the environment (36%)
To improve animal welfare (36%)
To save on the cost of food (24%)
Concerns about consuming animal protein (22%)
Because a diet/eating pattern was recommended to you. (17%)
Because your family/partner follows a specific diet (12%)
Because of a current allergy or health condition (12%)
For religious or cultural reasons (11%)
(Note: more than one reason could be selected.)

For 50% of all participants, it was very or somewhat important in making decisions to purchase food that the food was produced with animal welfare in mind, for 47% knowing whether the food is a bio engineered food or contains bioengineered ingredients, and for 40%  knowing that the food or beverage is produced in a way that minimizes its carbon footprint/climate impact.

For more information, see The International Food Information Council. 2023 Food & Health Survey. 23 May 2023: https://foodinsight.org/2023-food-and-health-survey/

The International Food Information Council says their research and education programs are supported by:

• Food, beverage and agriculture companies that support IFIC’s mission
• Contributions from other foundations and nonprofit organizations
• Grants from government agencies

Their 8.2% who followed a plant-based, vegetarian, or vegan diet was somewhat comparable to VRG’s 6% who follow a vegetarian diet in previous VRG surveys. See:  https://www.vrg.org/nutshell/faq.htm#poll

Though note everyone in their group would not necessarily be vegetarian. So the reasons given may not reflect vegetarians and/or vegans. People can self-define vegetarian, vegan, and plant-based very differently. For example, see:
https://www.vrg.org/journal/vj2018issue4/2018_issue4_plant_based.php
https://www.vrg.org/blog/2017/08/11/what-does-plant-based-mean-to-the-public/

The contents of this posting, our website and our other publications, including Vegan 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.

The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding one $200 scholarship plus several $100 awards. The deadline for entries this year is July 15, 2023.

Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and veganism, veganism and animal rights, or other veggie topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

To see the video contest rules, visit: http://www.vrg.org/videoscholarship.php

Previous wining videos can be found here: http://www.vrg.org/veg_videos.php

The Vegan Knife Gluten Free & Vegan Chocolate Cake Mix

Each issue of Vegan Journal we review products that we feel our readers would like. In the latest issue, a VRG intern reviews an easy chocolate cupcake mix from The Vegan Knife. They took 20 minutes to prepare. This company also offers other mixes.

Read our complete review of this product here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_veggie_bits.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Each issue of Vegan Journal we review products that we feel our readers would like. In the latest issue, we review a variety of oat milk-based broths and soups from Pacific Foods. They are delicious and available nationwide.

Read our complete review of this product here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_veggie_bits.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Real Roots Cafe Chattanooga TN

The next time you’re in Chattanooga, Tennessee, you might want to enjoy lunch or dinner at one of these vegan restaurants:

Cashew 149 River St., Chattanooga, TN 37405

Vegan/natural foods. Located right by Coolidge Park, Cashew offers completely vegan meals and treats made from local produce. This plant-based café and bakery serves up a large selection of unique specials every day. Be sure to try a vegan sweet like their Oreo-stuffed chocolate chip cookies! Cash only.

Real Roots Café 607 North Market St., Ste. 103, Chattanooga, TN 37405

Vegan. Enjoy a variety of fresh juices, smoothies, smoothie bowls, toasts, and hot meals including burritos, tacos, chili, jackfruit sandwich, paninis, salads, and more. Outdoor seating available.

Sluggo’s North Vegetarian Café 501 Cherokee Blvd., Chattanooga, TN 37405

Vegan/café/eclectic. Sluggo’s North Vegetarian Café is 100% vegan, and includes a variety of dishes such as nachos, sandwiches, the “Popeye Bowl,” chocolate oatmeal bars, fudge brownies, and much more. Check out their special events such as movie showings with vegan pizza, live music, and more!

Southern Squeeze 1301 Dorchester Rd., Ste. 101, Chattanooga, TN 37405

Vegan/café/juice bar. Southern Squeeze has a bright atmosphere with tons of greenery decor. They serve all juices, waffles, salads, sandwiches, smoothies, smoothie bowls, and even coffee and tea. Their most popular menu items include the “Aztec Bowl” with quinoa, house made vegan taco “meat,” herb cashew cheese, avocado, seasonal veggies, and lime vinaigrette, as well as their vegan “Poke Bowl” with seasonal veggies, avocado, quinoa, kelp noodles, nori, and spicy vegan “mayo.” Southern Squeeze is right by Riverview Bird Sanctuary in Dorchester, TN!

Your Local Seitanist 3950 Brainerd Rd., Chattanooga, TN 37411

Vegan/deli. The atmosphere at Your Local Seitanist is lively. Walls are covered in green moss and potted plants decorate the entire space, making you feel like you are dining outside in nature. The restaurant places an emphasis on sustainability by sourcing ingredients from local farmers and small businesses. The menu recreates delicious omnivore dishes by using ingredients like vegan steaks and dairy-free cheese. Some menu items are the Cuban sandwich made with house made h’am seitan, pickles, yellow mustard, and provolone and the Ginger Chickn Wrap filled with chopped slaw, vegetables, and ginger marinated “chicken,” Don’t forget to add a drink to your order, like the White Chocolate Rose Steamer or Salted Caramel Chai, you won’t regret it.

Traveling somewhere else in the USA or Canada? Be sure to visit VRG’s online guide to veggie restaurants: https://www.vrg.org/restaurant/index.php

Veggie Full Bowl from Chipotle

According to Chipotle, their Sofritas is vegan. They say, Vegans should avoid our meats, shredded Monterey Jack cheese, queso, sour cream, and chipotle-honey vinaigrette. Our tortillas, vegetables, rice, beans, salsas, chips, and guacamole are vegetarian and vegan. Under Lifestyle Bowls (see: https://www.chipotle.com/order/build/lifestyle-bowl), they list as vegan Veggie Full Bowl and Plant Powered Bowl. The Veggie Full Bowl contains: White Rice, Black Beans, Fajita Veggies, Fresh Tomato Salsa, Roasted Chili-Corn Salsa, and Guacamole. The Plant Powered Bowl contains: Supergreens Lettuce Blend, White Rice, Sofritas, Fajita Veggies, Fresh Tomato Salsa, Roasted Chili-Corn Salsa, and Guacamole. Note that under Veggie Burrito Bowl, it comes with guacamole, and you can select brown rice. You have a choice of black beans or pinto beans, and generally you can choose half and half of each type of bean.

The contents of this posting, our website and our other publications, including Vegan 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.

Tattooed Chef Plant Based Burrito Bowl

In the latest issue of Vegan Journal Reed Mangels (with the help of VRG interns) reviews vegan frozen grain-based entrées found in grocery stores. She indicates which are gluten-free, highest in saturated fat, highest in sodium, lowest in sodium, highest in fiber, and lowest in fiber.

Read the entire column here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_frozen_grain_review.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Mera Kitchen Collective is a community-driven restaurant in Baltimore, Maryland, where they’re building their own worker-cooperative. The goal is to promote the empowerment of chefs from around the world by celebrating their skills and talents in the kitchen.

     Fortunately, vegan options are clearly marked on the menu and the food is delicious! Enjoy small plates including Crushed Red Lentil Soup, Falafel, Crispy Cauliflower and Tahini, Fattoush Salad, Stuffed Grape Leaves, Hummus, and Mutubal (smoked eggplant). They also offer a Falafel Sandwich, Falafel Salad Bowl, plus more.

     Mera Kitchen Collective is located in the Mount Vernon neighborhood of Baltimore City. They have both indoor and outdoor seating and occasionally have live music. Catering services are also available. They are within walking distance of Penn Station (Amtrak and MARC trains).

     For more information, see: https://www.mera.kitchen/

     Be sure to visit VRG’s online guide to veggie restaurants as well: https://www.vrg.org/restaurant/index.php

Each issue of Vegan Journal we review products that we feel our readers would like. In the latest issue, we take a look at a variety of mustard from Wilder Mustards. This collection is organic and gluten-free and includes several flavors all created by chefs.

Read our complete review of this product here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_veggie_bits.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php

Leek and Potato Soup with Watercress Photo by Hannah Kaminsky

How often have you seen leeks displayed in the produce section of your supermarket and wondered what people do with them? Nava Atlas answers that question in a recent article she wrote for Vegan Journal. Learn about buying leeks and basic prep tips. Also, enjoy these recipes:

Leek and Potato Soup with Watercress

Warm Leek and Potato Salad

Sautéed Leeks with Fennel and Mushrooms

Mashed Sweet Potatoes with Leeks and Walnuts

Persian-Style Spinach and Leeks with Black-Eyed Peas

Simmered Tofu with Leeks and Tomatoes

See: https://www.vrg.org/journal/vj2023issue2/2023_issue2_love_leeks.php

To subscribe to Vegan Journal, visit: https://www.vrg.org/member/2013sv.php