Abraham Lincoln, Leonardo da Vinci and Mark Twain were all strict vegetarians. Famous author Shel Silverstein composed a poem titled “Point of View,” describing how a Thanksgiving turkey must feel before getting slaughtered and eaten. Throughout the centuries, countless people have traded in their hot dogs for tofu dogs and chicken for “ficken.”
The question to address, then, is why? What makes vegetarianism so appealing?
Many vegetarians believe that exploitation of animals is at the heart of the meat-eating business. Vegetarians usually do not believe in eating meat, fish, fowl, or, in some more extreme cases, any food derived from animals.
There are six basic groups of vegetarians, the most common one being vegans who avoid all foods or products of animal origin. Lacto-Ovo Vegetarians avoid meat and animal flesh but eat fish and dairy products. Many do not believe in the mystical or “spiritual” ideology some people attach to vegetarianism, or the belief that killing an animal- like killing humans- can only be justified in extreme circumstances. Not all believe that consuming a living creature for its enjoyable taste, convenience, or nutritional value is inhumane.
Nonetheless, a study done by Earth Save shows that over 1.3 billion human beings could be fed each year from the grain and soybeans that go to livestock in the United States. This means that the entire US population could be fed and there would still be enough food left over to feed one billion people. In a world where millions of people die each year of starvation, that type of food surplus and wastefulness is highly inefficient and unethical.
Rena Thomas, an Israeli student studying at Stern College, has been a loyal vegetarian for two and a half years. After taking an environmental science class in school and learning how energy-inefficient it is to eat animals, Rena decided to become a vegetarian.
“Economically, being vegetarian is very costly, since it takes many more vegetables to be full than proteins such as chicken or meat,” Thomas remarked. “But it’s precisely this corruption and animal barbarity that lowers the cost of chicken and meat.”
The “corruption” that Thomas referred to is the business of eating animals and using animal products. Thomas claimed that nowadays slaughtering animals is only about increasing a person’s financial status and making money. “People call themselves vegetarian just because they don’t like animals,” Thomas states. “But I consider it a religion.”
Paula Cangialosi, an employee at Luna Communication Inc. in downtown Manhattan, said she became a vegetarian almost twenty years ago after hearing about the horrors of factory farming. “I believe that it is wrong to harm another being if it can be avoided,” stated Cangialosi. “I thought that humans can do better than raise animals in gruesome surroundings only to slaughter them. It’s not hard to keep a meatless diet at all. I love vegetables and am a good cook.” Cangialosi said that over the years she’s become more interested in the health aspect of going meatless as well as the economic consequences of factory farming.
Tony Zackin from New Paltz, New York, said in regard to being a vegetarian: “Overall, I feel better eating a mostly vegetarian diet, as they say, ‘You are what you eat,’ so I would like to think that my avoidance of animal products and the associated fats, hormones and antibiotics is a good thing. Granted there still are pesticides in most of the vegetables I eat. Nonetheless, I think the ‘dangers’ of a vegetarian diet pale in comparison to meat-eaters.” Perhaps this is what Albert Einstein (who is himself a vegetarian) meant when he said, “Nothing will benefit human health and increase chances for survival on earth as much as the evolution to a vegetarian diet.”
Vegetarian foods are finding their way to younger diners as well. The School Nutrition Association found in its 2009 research that the number of schools offering vegetarian meals rose from 22% in 2003 to 64% in 2009. 20% offered vegan options. An article in FoodService Director quoted Tony Geraci, Director of Food and Nutrition Services for Baltimore, Maryland, schools said “School districts just starting to think about offering more vegetarian choices should just do it … They’ll be surprised by all the support that comes out of the woodwork … Operationally it’s nothing they’re not doing already.”
Because interest in vegetarian eating continues to rise, business people can cater to this need and build demand by offering delicious, convenient, and affordable plant-based foods. Vegans are usually loyal, enthusiastic customers who generate word-of-mouth recommendations, not only to other vegans but also to the full spectrum of vegetarian eaters. A 2004 Los Angeles Times article noted the influence that vegans have had in the automotive field: “Pleasing vegans, the theory goes, is key to reaching a wider group of consumers-affluent shoppers who worry about the environment and who are willing to pay extra for food, clothing, and even automobiles, if they are made in ways that do less harm to the planet.” Although health foods stores and the natural foods chains Whole Foods and Wild Oats led the retail vegetarian and soy foods movement, these foods are now commonplace in supermarkets, discount stores such as Wal-Mart and Target, and warehouse or club stores.
From the local grocer and restaurant menus, to office cafeteria lines and schools, the range of vegetarian options is increasing. As aging baby boomers become more concerned with food’s role in preserving their health and people of all ages become increasingly focused on the implications of meat production for animals and environment, the opportunity to produce and serve vegetarian foods should continue to build. Allrecipes.com termed ‘veganomics’ as one of the “most compelling emerging trends in 2010″. The growing market has attracted more competition, including competition from major corporations. These new players, as well as established providers, have supported the market’s expansion with new products and advertising. Large or small, the companies that will be most successful are those that give shoppers and diners the tasty, affordable, convenient meal solutions they seek.
Over the years, it’s been proven that keeping to a vegetarian diet can benefit the individual as well as the animal rights campaign. Vegetarians tend to eat much more fruits, vegetables, and other natural products than non-vegetarians, and vegetarian diets are lower in saturated fats and cholesterol and higher in foliate and anti-oxidant vitamins like C and E. Overall, vegetarians have substantially reduced risks for obesity, heart disease, high blood pressure, osteoporosis, and some forms of cancer, particularly lung cancer and colon cancer.
An article in the Science Daily states: “It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life-cycle including pregnancy, lactation, infancy, childhood and even adolescence.”
So, interested in becoming a vegetarian? Nava Atlas, vegan chef and author of countless cookbooks, featured in numerous publications, and most recently in the New York Times, created a website called “Veg Kitchen”, which features all sorts of vegan recipes and information on how to become a vegetarian. There are many other websites around now, like GoVeg, VegCooking, and VegetarianSociety that can also help you get started. Authors like Peter Singer, and Scott Young have written many books on vegetarianism which can be helpful resources for “new” vegetarians.
Whether you’re a current vegetarian, striving to be a vegan, or an avid meat-eater, know that ultimately “it’s the stomach that rules the mind,” and that eating your food with the proper outlook is an important goal that takes a lifetime of work to be “meat” with success.