Scientific Update
By Reed Mangels, PhD, RD, FADA
Veganic Farming in the United States: A Snapshot
Veganic agriculture, or veganic farming, is described as farming without animal-based or synthetic inputs. Examples of substances that would be avoided could include blood meal, manure, feather meal, and fish emulsion. Although some communities who did not keep domesticated animals practiced this type of farming historically, it is only recently that the word "veganic," which combines vegan and organic, has been introduced. Researchers surveyed 25 veganic farmers from 19 farms in the United States to collect baseline information about practices, beliefs, and experiences. All farms were small (<10 acres); most were under two acres. All farms produced vegetables; many grew herbs, tree fruits, berries, and/or flowers.
Nine farms were established or run by farmers who started out as veganic farmers or who had switched to veganic farming within one year of starting farming. Seven farms were owned or managed by farmers who had started out as organic farmers and transitioned to veganic farming. Two farms transitioned from growing flowers or native plants to veganic agriculture, and one farm's owners had transitioned from conventional to veganic farming.
All surveyed farmers said that exclusion of animal products was the basis of veganic farming. About 1/3 of farmers indicated that veganic farming requires that byproducts and wastes from farmed animals or livestock not be used.
The researchers found that there was not a consensus among farmers about which products would/would not be acceptable to use. For example, although all farmers did not directly use animal products, they questioned the use of worm castings and of manure from animals living in sanctuaries, and the use of compost that might contain eggshells or meat scraps. Some farmers specified that they did not harm wildlife, birds, or insects even though these might threaten their crops.
Sources of information for farmers included resources specific to veganic farming, connections with other veganic farmers, non-veganic resources, and their own self-reliance and willingness to experiment. Motivations for veganic farming included a commitment to veganism, avoiding food safety issues, improved plant and soil health, environmental benefits, unwillingness to support the meat industry by purchasing its byproducts, less use of resources, sustainability, and potential marketing advantages. Challenges included sourcing animal-free products and access to veganic-specific information. Survey participants commented on hidden or missing ingredients on labels of products such as peat moss. They noted that most extension agents and other agriculture resources don't know about veganic agriculture.
Although most people are familiar with organic farming, that was not the case 30 to 50 years ago. Perhaps, in the future, veganic farming will become a household phrase. Until standards for veganic farming are developed, we recommend that products labeled as "veganic" or "veganically produced" include an explanation of what this means.
Seymour M, Utter A. Veganic farming in the United States: farmer perceptions, motivations, and experiences. Agric Human Values. 2021;1-21.
Why Do Some College Students Choose Plant-Based Meats?
Recent years have seen huge increases in sales of plant-based meats, and consumer demand for these products is expected to continue to grow. Young adults, living on their own for the first time, are a potential market for these products. Even if their families did not use plant meats, young adults may be interested in trying them.
A survey of students at Iowa State University provides some insights about which students choose plant-based meats and why. Of the approximately 1,400 students who completed the survey, 55% had tried a "plant alternative to animal meat." This term was not defined but an explanation was provided—"one made to resemble meat like the Impossible Burger." Students who had tried a plant-based meat were more likely to be vegetarian or vegan, to eat more fruits and vegetables, and to be an out-of-state student. Main reasons for trying plant-based meat were liking to try new foods and curiosity. Other motivations commonly cited included taste, encouragement of friends or family members, and environmental concerns.
Those who had tried plant-based meats were more influenced by sustainability, healthfulness, and nutrition when making overall food choices than were nonconsumers of plant-based meats. Nonconsumers were more influenced by convenience and familiarity when making food choices. This information could be used to encourage more college students to choose plant-based meats.
Davitt ED, Winham DM, Heer MM, Shelley MC, Knoblauch ST. Predictors of plant-based alternatives to meat consumption in midwest university students. J Nutr Educ Behav. 2021;53(7):564-572.
Plant-Based Diet And Colorectal Cancer Survival
Colorectal cancer is the third most common cancer in men and women, excluding some skin cancers. It is the third leading cause of cancer-related deaths in the United States. About 65% of people in the United States who are diagnosed with colorectal cancer will survive for five or more years.
Diets that are low in fruits, vegetables, and fiber or high in processed meats or fat are associated with an increased risk of developing colorectal cancer. Is diet also important for survival? Researchers set out to answer this question by looking at about 1,400 nonvegetarian adults who had been diagnosed with colorectal cancer at least six years earlier. These survivors were asked about their diet and were studied for the next seven years or so. Those subjects whose diets were assessed as being the most plant-based had the lowest risk of death.
Higher consumption of nuts, legumes, whole grains, and vegetable oils was associated with a lower risk of death, while higher consumption of sugar-sweetened beverages and animal fat were associated with a higher risk of death. Many factors in plant-based diets, including fiber and phytochemicals, could be helpful in terms of survival. In addition, if the diet is higher in plant foods, it is also likely to be lower in saturated fat, cholesterol, antibiotics from animals, and other potentially harmful substances. Of course, it is possible that those survivors who are eating a more plant-based diet are also practicing other behaviors that could affect their survival.
Ratjen I, Enderle J, Burmeister G, et al. Post-diagnostic reliance on plant- compared with animal-based foods and all-cause mortality in omnivorous long-term colorectal cancer survivors. Am J Clin Nutr. 2021;114:441-449.
What Do Eating Disorder Specialists in the UK Say About Vegan Diets?
Veganism does not cause eating disorders such as anorexia nervosa and bulimia nervosa. It's possible that some individuals with eating disorders may choose to be vegan as one socially acceptable way to limit their food intake. Health professionals who treat people with eating disorders may have negative attitudes towards veganism if they've seen it used harmfully to restrict their patients' food intake.
In the United Kingdom, veganism is protected by law as a nonreligious, philosophical belief. In part, because of this ruling, when eating disorder specialists are exploring patients' veganism, they must act with professionalism, respect, and a lack of personal bias. Researchers from the United Kingdom surveyed eating disorder specialists, general mental health professionals, and other health professionals about their attitudes towards veganism. All 392 study subjects were in the United Kingdom; none were vegan. All three professional groups had positive attitudes toward veganism with no significant differences based on age or gender. These results suggest that, in the group studied, while they may question a patient's motivations, they are not against vegan diets. It would be interesting to conduct a similar study in another country, like the United States, where veganism is not a belief that is explicitly protected by law.
Fuller SJ, Hill KM. Attitudes toward veganism in eating disorder professionals. BJPsych Bull. 2021;1-5.
