The World Of Tzu Chi December 2019 (Vol.117)

08 2019 • 12 eature NPD Group which identified millennials and younger consumers as a formidable force in sustaining demand for plant-based products. Meanwhile, a survey of 1,500 British children commissioned by vegetarian food brand Linda McCartney Foods discovered that 10 percent of the respondents aged 8 to 16 identify as vegetarian or vegan, while 44 percent are trying to reduce their consumption of meat and dairy products. Forty-four percent of those who have adopted a meat-free diet cited a desire to be kinder to nature and animals as the main motivation behind their decision to go meatless. Thirty-one percent opined that a plant-based diet is more environmentally- friendly, 27 percent were driven by curiosity, 29 percent hoped to improve their well-being through a plant-based diet, and 19 percent claimed to be naturally inclined towards a vegetarian diet. Social media influencers advocating a vegan lifestyle, such as Henry Firth and Ian Theasby of vegan YouTube channel BOSH! , also seemed to have played a part in propelling the trend; seven percent of respondents were inspired to make the lifestyle change by social media personalities. Apart from individual initiative, vegan options are gaining ground on a wider level in public institutions and corporate workplaces. In 2017, the Portuguese government approved legislation compelling themandatory provision of vegan options in canteens and dining spaces at all public establishments, including schools, universities, hospitals and prisons. Germany’s environment ministry enforced a ban on meat- and fish-based meals at official functions in an effort to raise awareness on environmental and sustainability issues. Google is working on a “plant-forward” menu at its Sunnyvale office in California by experimenting with plant-based “power dishes” and adapting traditionally meat-based dishes by replacing part of their meat component with plant-based substitutes to reduce the company’s carbon footprint. The food and beverage industry is riding the vegan wave, with restaurants attempting to capture the taste buds of a wider demographic by offering plant-based items on the menu that run the gamut from steaks and dim sum made from meat substitutes to vegan cakes and desserts, without compromising on taste and variety. Vegetarian eateries are cropping up in countries with sizeable vegan or vegetarian communities such as Taiwan, serving delectable and aesthetically-pleasing meals that subvert narrow perceptions of vegan or vegetarian diets as limited to bland greens and salads. As contemporary society gears towards the pursuit of healthier and environmentally- conscious lifestyles, the demand for vegan meals has been growing along with the possibilities in plant-based cuisine that leave vegans and non-vegans alike spoilt for choice. Adopting a plant-based diet is no longer a difficult choice with the easy availability of plant-based recipes and eateries; all it takes is the will to commit to change.