Veganism is the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.[b] A follower of the diet or the philosophy is known as a vegan.[c] Distinctions may be made between several categories of veganism. Dietary vegans (also known as strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances.[d] The term ethical vegan is often applied to those who not only follow a vegan diet but extend the philosophy into other areas of their lives, and oppose the use of animals for any purpose.[e] Another term is environmental veganism, which refers to the avoidance of animal products on the premise that the industrial farming of animals is environmentally damaging and unsustainable.
|Description||Elimination of the use of animal products, particularly in diet|
|Term coined by||Donald Watson, November 1944|
|Notable vegans||List of vegans|
Well-planned vegan diets are regarded as appropriate for all stages of life, including during infancy and pregnancy, by the American Academy of Nutrition and Dietetics,[f] Dietitians of Canada, Australian National Health and Medical Research Council, New Zealand Ministry of Health, Harvard Medical School, and the British Dietetic Association. The German Society for Nutrition does not recommend vegan diets for children or adolescents, or during pregnancy and breastfeeding.[g] In preliminary clinical research, vegan diets[clarification needed] lowered the risk of type 2 diabetes, high blood pressure, obesity, and ischemic heart disease. Vegan diets tend to be higher[clarification needed] in dietary fiber, magnesium, folic acid, vitamin C, vitamin E, iron, and phytochemicals; and lower in dietary energy, saturated fat, cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc, and vitamin B12.[h] As with any poorly-planned diet, unbalanced vegan diets may lead to nutritional deficiencies that nullify any beneficial effects and may cause serious health issues. Some of these deficiencies can only be prevented through the choice of fortified foods or the regular intake of dietary supplements. Vitamin B12 supplementation is especially important because its deficiency causes blood disorders and potentially irreversible neurological damage.
Donald Watson coined the term vegan in 1944 when he co-founded the Vegan Society in England. At first he used it to mean "non-dairy vegetarian", and by May 1945 vegans explicitly abstained from "eggs, honey; and animals' milk, butter and cheese". From 1951 the Society defined it as "the doctrine that man should live without exploiting animals". Interest in veganism increased in the 2010s, especially in the latter half. More vegan stores opened and vegan options became increasingly available in supermarkets and restaurants in many countries.
The term "vegetarian" has been in use since around 1839 to refer to what was previously described as a vegetable regimen or diet. Modern dictionaries based on scientific linguistic principles explain its origin as an irregular compound of vegetable and the suffix -arian (in the sense of "supporter, believer" as in humanitarian). The earliest-known written use is attributed to actress, writer and abolitionist Fanny Kemble, in her Journal of a Residence on a Georgian plantation in 1838–1839.[i]
The practice can be traced to Indus Valley Civilization in 3300–1300 BCE in the Indian subcontinent, particularly in northern and western ancient India. Early vegetarians included Indian philosophers such as Mahavira and Acharya Kundakunda, the Tamil poet Valluvar, the Indian emperors Chandragupta Maurya and Ashoka; Greek philosophers such as Empedocles, Theophrastus, Plutarch, Plotinus, and Porphyry; and the Roman poet Ovid and the playwright Seneca the Younger. The Greek sage Pythagoras may have advocated an early form of strict vegetarianism, but his life is so obscure that it is disputed whether he ever advocated any form of vegetarianism at all. He almost certainly prohibited his followers from eating beans and from wearing woolen garments. Eudoxus of Cnidus, a student of Archytas and Plato, writes that "Pythagoras was distinguished by such purity and so avoided killing and killers that he not only abstained from animal foods, but even kept his distance from cooks and hunters". One of the earliest known vegans was the Arab poet al-Maʿarri (c. 973 – c. 1057).[a] Their arguments were based on health, the transmigration of souls, animal welfare, and the view—espoused by Porphyry in De Abstinentia ab Esu Animalium ("On Abstinence from Animal Food", c. 268 – c. 270)—that if humans deserve justice, then so do animals.
Vegetarianism established itself as a significant movement in 19th-century England and the United States. A minority of vegetarians avoided animal food entirely. In 1813, the poet Percy Bysshe Shelley published A Vindication of Natural Diet, advocating "abstinence from animal food and spirituous liquors", and in 1815, William Lambe, a London physician, claimed that his "water and vegetable diet" could cure anything from tuberculosis to acne. Lambe called animal food a "habitual irritation", and argued that "milk eating and flesh-eating are but branches of a common system and they must stand or fall together". Sylvester Graham's meatless Graham diet—mostly fruit, vegetables, water, and bread made at home with stoneground flour—became popular as a health remedy in the 1830s in the United States. Several vegan communities were established around this time. In Massachusetts, Amos Bronson Alcott, father of the novelist Louisa May Alcott, opened the Temple School in 1834 and Fruitlands in 1844,[j] and in England, James Pierrepont Greaves founded the Concordium, a vegan community at Alcott House on Ham Common, in 1838.
In 1843, members of Alcott House created the British and Foreign Society for the Promotion of Humanity and Abstinence from Animal Food, led by Sophia Chichester, a wealthy benefactor of Alcott House. Alcott House also helped to establish the UK Vegetarian Society, which held its first meeting in 1847 in Ramsgate, Kent. The Medical Times and Gazette in London reported in 1884:
There are two kinds of Vegetarians—one an extreme form, the members of which eat no animal food products what-so-ever; and a less extreme sect, who do not object to eggs, milk, or fish. The Vegetarian Society ... belongs to the latter more moderate division.
An article in the Society's magazine, the Vegetarian Messenger, in 1851 discussed alternatives to shoe leather, which suggests the presence of vegans within the membership who rejected animal use entirely, not only in diet. By the 1886 publication of Henry S. Salt's A Plea for Vegetarianism and Other Essays, he asserts that, "It is quite true that most—not all—Food Reformers admit into their diet such animal food as milk, butter, cheese, and eggs..." Russell Thacher Trall's The Hygeian Home Cook-Book published in 1874 is the first known vegan cookbook in America. The book contains recipes "without the employment of milk, sugar, salt, yeast, acids, alkalies, grease, or condiments of any kind." An early vegan cookbook, Rupert H. Wheldon's No Animal Food: Two Essays and 100 Recipes, was published in London in 1910. The consumption of milk and eggs became a battleground over the following decades. There were regular discussions about it in the Vegetarian Messenger; it appears from the correspondence pages that many opponents of veganism came from vegetarians.
During a visit to London in 1931, Mahatma Gandhi—who had joined the Vegetarian Society's executive committee when he lived in London from 1888 to 1891—gave a speech to the Society arguing that it ought to promote a meat-free diet as a matter of morality, not health. Lacto-vegetarians acknowledged the ethical consistency of the vegan position but regarded a vegan diet as impracticable and were concerned that it might be an impediment to spreading vegetarianism if vegans found themselves unable to participate in social circles where no non-animal food was available. This became the predominant view of the Vegetarian Society, which in 1935 stated: "The lacto-vegetarians, on the whole, do not defend the practice of consuming the dairy products except on the ground of expediency."
Vegan etymology (1944)Edit
In August 1944, several members of the Vegetarian Society asked that a section of its newsletter be devoted to non-dairy vegetarianism. When the request was turned down, Donald Watson, secretary of the Leicester branch, set up a new quarterly newsletter in November 1944, priced tuppence. He called it The Vegan News. He chose the word vegan himself, based on "the first three and last two letters of 'vegetarian'" because it marked, in Mr Watson's words, "the beginning and end of vegetarian", but asked his readers if they could think of anything better than vegan to stand for "non-dairy vegetarian". They suggested allvega, neo-vegetarian, dairyban, vitan, benevore, sanivores, and beaumangeur.
The first edition attracted more than 100 letters, including from George Bernard Shaw, who resolved to give up eggs and dairy. The new Vegan Society held its first meeting in early November at the Attic Club, 144 High Holborn, London. Those in attendance were Donald Watson, Elsie B. Shrigley, Fay K. Henderson, Alfred Hy Haffenden, Paul Spencer and Bernard Drake, with Mme Pataleewa (Barbara Moore, a Russian-British engineer) observing. World Vegan Day is held every 1 November to mark the founding of the Society and the month of November is considered by the Society to be World Vegan Month.
The Vegan News changed its name to The Vegan in November 1945, by which time it had 500 subscribers. It published recipes and a "vegan trade list" of animal-free products, such as Colgate toothpaste, Kiwi shoe polish, Dawson & Owen stationery and Gloy glue. Vegan books appeared, including Vegan Recipes by Fay K. Henderson and Aids to a Vegan Diet for Children by Kathleen V. Mayo.
The Vegan Society soon made clear that it rejected the use of animals for any purpose, not only in diet. In 1947, Watson wrote: "The vegan renounces it as superstitious that human life depends upon the exploitation of these creatures whose feelings are much the same as our own ...". From 1948, The Vegan's front page read: "Advocating living without exploitation", and in 1951, the Society published its definition of veganism as "the doctrine that man should live without exploiting animals". In 1956, its vice-president, Leslie Cross, founded the Plantmilk Society; and in 1965, as Plantmilk Ltd and later Plamil Foods, it began production of one of the first widely distributed soy milks in the Western world.
The first vegan society in the United States was founded in 1948 by Catherine Nimmo and Rubin Abramowitz in California, who distributed Watson's newsletter. In 1960, H. Jay Dinshah founded the American Vegan Society (AVS), linking veganism to the concept of ahimsa, "non-harming" in Sanskrit. According to Joanne Stepaniak, the word vegan was first published independently in 1962 by the Oxford Illustrated Dictionary, defined as "a vegetarian who eats no butter, eggs, cheese, or milk".
Alternative food movementsEdit
In the 1960s and 1970s, a vegetarian food movement emerged as part of the counterculture in the United States that focused on concerns about diet, the environment, and a distrust of food producers, leading to increasing interest in organic gardening. One of the most influential vegetarian books of that time was Frances Moore Lappé's 1971 text, Diet for a Small Planet. It sold more than three million copies and suggested "getting off the top of the food chain".
The following decades saw research by a group of scientists and doctors in the United States, including physicians Dean Ornish, Caldwell Esselstyn, Neal D. Barnard, John A. McDougall, Michael Greger, and biochemist T. Colin Campbell, who argued that diets based on animal fat and animal protein, such as the Western pattern diet, were detrimental to health. They produced a series of books that recommend vegan or vegetarian diets, including McDougall's The McDougall Plan (1983), John Robbins's Diet for a New America (1987), which associated meat eating with environmental damage, and Dr. Dean Ornish's Program for Reversing Heart Disease (1990). In 2003 two major North American dietitians' associations indicated that well-planned vegan diets were suitable for all life stages. This was followed by the film Earthlings (2005), Campbell's The China Study (2005), Rory Freedman and Kim Barnouin's Skinny Bitch (2005), Jonathan Safran Foer's Eating Animals (2009), and the film Forks over Knives (2011).
In the 1980s, veganism became associated with punk subculture and ideologies, particularly straight edge hardcore punk in the United States; and anarcho-punk in the United Kingdom. This association continues on into the 21st century, as evinced by the prominence of vegan punk events such as Fluff Fest in Europe.
The vegan diet became increasingly mainstream in the 2010s, especially in the latter half. The Economist declared 2019 "the year of the vegan". The European Parliament defined the meaning of vegan for food labels in 2010, in force as of 2015[update]. Chain restaurants began marking vegan items on their menus and supermarkets improved their selection of vegan processed food.
The global mock-meat market increased by 18 percent between 2005 and 2010, and in the United States by eight percent between 2012 and 2015, to $553 million a year. The Vegetarian Butcher (De Vegetarische Slager), the first known vegetarian butcher shop, selling mock meats, opened in the Netherlands in 2010, while America's first vegan butcher, the Herbivorous Butcher, opened in Minneapolis in 2016. By 2016, 49% of Americans were drinking plant milk, although 91 percent still drank dairy milk. In the United Kingdom, the plant milk market increased by 155 percent in two years, from 36 million litres (63 million imperial pints) in 2011 to 92 million (162 million imperial pints) in 2013. There was a 185% increase in new vegan products between 2012 and 2016 in the UK. In 2011, Europe's first vegan supermarkets appeared in Germany: Vegilicious in Dortmund and Veganz in Berlin.
In 2017, veganism rose in popularity in Hong Kong and China, particularly among millennials. China's vegan market is estimated to rise by more than 17% between 2015 and 2020, which is expected to be "the fastest growth rate internationally in that period". This exceeds the projected growth in the second and third fastest-growing vegan markets internationally in the same period, the United Arab Emirates (10.6%) and Australia (9.6%) respectively. In total, as of 2016[update], the largest share of vegan consumers globally currently reside in Asia Pacific with nine percent of people following a vegan diet. In 2013, the Oktoberfest in Munich — traditionally a meat-heavy event — offered vegan dishes for the first time in its 200-year history.
Veganism by countryEdit
- Australia: Australians topped Google's worldwide searches for the word "vegan" between mid-2015 and mid-2016. A Euromonitor International study concluded the market for packaged vegan food in Australia would rise 9.6% per year between 2015 and 2020, making Australia the third-fastest growing vegan market behind China and the United Arab Emirates.
- Austria: In 2013, Kurier estimated that 0.5 percent of Austrians practised veganism, and in the capital, Vienna, 0.7 percent.
- Belgium: A 2016 iVOX online study found that out of 1000 Dutch-speaking residents of Flanders and Brussels of 18 years and over, 0.3 percent were vegan.
- Canada: In 2018, one survey estimated that 2.1 percent of adult Canadians considered themselves as vegans.
- Germany: As of 2016[update], data estimated that people following a vegan diet in Germany varied between 0.1% and 1% of the population (between 81,000 and 810,000 persons).
- India: In the 2005–06 National Health Survey, 1.6% of the surveyed population reported never consuming animal products. Veganism was most common in the states of Gujarat (4.9%) and Maharashtra (4.0%).
- Israel: Five percent (approx. 300,000) in Israel said they were vegan in 2014, making it the highest per capita vegan population in the world. A 2015 survey by Globes and Israel's Channel 2 News similarly found 5% of Israelis were vegan. Veganism increased among Israeli Arabs. The Israeli army made special provision for vegan soldiers in 2015, which included providing non-leather boots and wool-free berets.
- Italy: Between 0.6 and three percent of Italians were reported to be vegan as of 2015[update].
- Netherlands: In 2018, the Dutch Society for Veganism (Nederlandse Vereniging voor Veganisme) estimated there were more than 100,000 Dutch vegans (0.59 percent), based on their membership growth.
- Romania: Followers of the Romanian Orthodox Church keep fast during several periods throughout the ecclesiastical calendar amounting to a majority of the year. In the Romanian Orthodox tradition, devotees abstain from eating any animal products during these times. As a result, vegan foods are abundant in stores and restaurants; however, Romanians may not be familiar with a vegan diet as a full-time lifestyle choice.
- Sweden: Four percent said they were vegan in a 2014 Demoskop poll.
- Switzerland: The Vegan Society Switzerland (Vegane Gesellschaft Schweiz) estimated in 2016 that one percent of the population was vegan.
- United Kingdom: In the UK, where the tofu and mock-meats market was worth £786.5 million in 2012, two percent said they were vegan in a 2007 government survey. A 2016 Ipsos MORI study commissioned by the Vegan Society, surveying almost 10,000 people aged 15 or over across England, Scotland, and Wales, found that 1.05 percent were vegan; the Vegan Society estimates that 542,000 in the UK follow a vegan diet. According to a 2018 survey by Comparethemarket.com, the number of people who identify as vegans in the United Kingdom has risen to over 3.5 million, which is approximately seven percent of the population, and environmental concerns were a major factor in this development. However, doubt was cast on this inflated figure by the UK-based Vegan Society, who perform their own regular survey: the Vegan Society themselves found in 2018 that there were 600,000 vegans in Great Britain (1.16%), which was seen as a dramatic increase on previous figures.
- United States: Estimates of vegans in the U.S. vary from 2% (Gallup, 2012) to 0.5% (Faunalytics, 2014). According to the latter, 70% of those who adopted a vegan diet abandoned it. Top Trends in Prepared Foods 2017, a report by GlobalData, estimated that "6% of US consumers now claim to be vegan, up from just 1% in 2014."
|Wikimedia Commons has media related to Animal products.|
Vegans do not eat beef, pork, poultry, fowl, game, animal seafood, eggs, dairy, or any other animal products. Dietary vegans might use animal products in clothing (as leather, wool, and silk), toiletries, and similar. Ethical veganism extends not only to matters of food but also to the wearing or use of animal products, and rejects the commodification of animals altogether.: The British Vegan Society will certify a product only if it is free of animal involvement as far as possible and practical, including animal testing, but "recognises that it is not always possible to make a choice that avoids the use of animals", an issue that was highlighted in 2016 when it became known that the UK's newly-introduced £5 note contained tallow.
An important concern is the case of medications, which are routinely tested on animals to ensure they are effective and safe, and may also contain animal ingredients, such as lactose, gelatine, or stearates. There may be no alternatives to prescribed medication or these alternatives may be unsuitable, less effective, or have more adverse side effects. Experimentation with laboratory animals is also used for evaluating the safety of vaccines, food additives, cosmetics, household products, workplace chemicals, and many other substances.
Philosopher Gary Steiner argues that it is not possible to be entirely vegan, because animal use and products are "deeply and imperceptibly woven into the fabric of human society". Animal products in common use include albumen, allantoin, beeswax, blood, bone char, bone china, carmine, casein, castoreum, cochineal, elastin, emu oil, gelatin, honey, isinglass, keratin, lactic acid, lanolin, lard, rennet, retinol, shellac, squalene, tallow (including sodium tallowate), whey, and yellow grease. Some of these are chemical compounds that can be derived from animal products, plants, or petrochemicals. Allantoin, lactic acid, retinol, and squalene, for example, can be vegan. These products and their origins are not always included in the list of ingredients. Vegetables themselves, even from organic farms, may use animal manure; "vegan" vegetables use plant compost only.
Some vegans will not buy woollen jumpers, silk scarves, leather shoes, bedding that contains goose down or duck feathers, pearl jewellery, seashells, ordinary soap (usually made of animal fat), or cosmetics that contain animal products. They avoid certain vaccines; the flu vaccine, for example, is usually grown in hens' eggs, although an effective alternative, Flublok, is widely available in the United States. Non-vegan items acquired before they became vegan might be donated to charity or used until worn out. Some vegan clothes, in particular leather alternatives, are made of petroleum-based products, which has triggered criticism because of the environmental damage involved in their production.
Eggs and dairy productsEdit
The main difference between a vegan and vegetarian diet is that vegans exclude dairy products and eggs. Ethical vegans avoid them on the premise that their production causes animal suffering and premature death. In egg production, most male chicks are culled because they do not lay eggs. To obtain milk from dairy cattle, cows are made pregnant to induce lactation; they are kept lactating for three to seven years, then slaughtered. Female calves can be separated from their mothers within 24 hours of birth, and fed milk replacer to retain the cow's milk for human consumption. Most male calves are slaughtered at birth, sent for veal production, or reared for beef.
Honey and silkEdit
Vegan groups disagree about insect products. Neither the Vegan Society nor the American Vegan Society considers honey, silk, and other insect products as suitable for vegans. Insect products can be defined much more widely, as commercial bees are used to pollinate about 100 different food crops.
Due to the environmental impact of meat-based pet food and the ethical problems it poses for vegans, some vegans extend their philosophy to include the diets of pets. This is particularly true for domesticated cats and dogs, for which vegan pet food is both available and nutritionally complete, such as Vegepet. However, this practice has been met with caution and criticism, especially toward vegan cat diets due to felids being obligate carnivores. Furthermore, although nutritionally complete vegan pet diets are comparable to meat-based ones for cats and dogs, as of August 2015[update] many commercial vegan pet food brands do not meet the Association of American Feed Control Officials (AAFCO) regulations for nutritional adequacy.
- Vegan cuisine at Wikibook Cookbooks
Soy-based dishes are a staple of vegan diets because soy is a complete protein; i.e. it has all the essential amino acids for humans and can be relied on entirely for protein intake.[l] They are consumed most often in the form of soy milk and tofu (bean curd), which is soy milk mixed with a coagulant. Tofu comes in a variety of textures, depending on water content, from firm, medium firm and extra firm for stews and stir-fries to soft or silken for salad dressings, desserts and shakes. Soy is also eaten in the form of tempeh and textured vegetable protein (TVP); also known as textured soy protein (TSP), the latter is often used in pasta sauces.
Plant milk, cheese, mayonnaiseEdit
|Wikimedia Commons has media related to Plant milk.|
|Nutritional content of cows', soy, and almond milk|
(whole, vitamin D added)
|Silk almond milk|
(unsweetened original; fortified)
|Dietary energy per 240 mL cup||620 kJ (149 kcal)||330 kJ (80 kcal)||120 kJ (29 kcal)|
|Saturated fat (g)||4.55||0.5||0|
|Vitamin B12 (µg)||1.10||2.70||3|
|Vitamin A (IU)||395||503||499|
|Vitamin D (IU)||124||119||101|
Plant milks—such as soy milk, almond milk, cashew milk, grain milks (oat milk, flax milk and rice milk), hemp milk, and coconut milk—are used in place of cows' or goats' milk.[m] Soy milk provides around 7 g (¼oz) of protein per cup (240 mL or 8 fl oz), compared with 8 g (2/7oz) of protein per cup of cow's milk. Almond milk is lower in dietary energy, carbohydrates, and protein. Soy milk should not be used as a replacement for breast milk for babies. Babies who are not breastfed may be fed commercial infant formula, normally based on cows' milk or soy. The latter is known as soy-based infant formula or SBIF.
Butter and margarine can be replaced with alternate vegan products. Vegan cheeses are made from seeds, such as sesame and sunflower; nuts, such as cashew, pine nut, and almond; and soybeans, coconut oil, nutritional yeast, tapioca, and rice, among other ingredients; and can replicate the meltability of dairy cheese. Nutritional yeast is a common substitute for the taste of cheese in vegan recipes. Cheese substitutes can be made at home, including from nuts, such as cashews.
As of 2019 in the United States, there were numerous vegan egg substitutes available, including products used for "scrambled" eggs, cakes, cookies, and doughnuts. Baking powder, silken (soft) tofu, mashed potato, bananas, flaxseeds, and aquafaba from chickpeas can also be used as egg substitutes.
Raw veganism, combining veganism and raw foodism, excludes all animal products and food cooked above 48 °C (118 °F). A raw vegan diet includes vegetables, fruits, nuts, grain and legume sprouts, seeds, and sea vegetables. There are many variations of the diet, including fruitarianism.
Proteins are composed of amino acids. Vegans obtain all their protein from plants, omnivores usually a third, and ovo-lacto vegetarians half. Sources of plant protein include legumes such as soy beans (consumed as tofu, tempeh, textured vegetable protein, soy milk, and edamame), peas, peanuts, black (or pinto) beans, and chickpeas (the latter often eaten as hummus); grains such as quinoa, brown (or white) rice, corn, barley, bulgur, and wheat (the latter eaten as bread and seitan); and nuts and seeds. Combinations that contain high amounts of all the essential amino acids include rice and beans, corn and beans, and hummus and whole-wheat pita.
Soy beans and quinoa are known as complete proteins because they each contain all the essential amino acids in amounts that meet or exceed human requirements. Mangels et al. write that consuming the recommended dietary allowance (RDA) of protein—0.8 g/kg (12gr/lb) of body weight—in the form of soy will meet the biologic requirement for amino acids. In 2012, the United States Department of Agriculture ruled that soy protein (tofu) may replace meat protein in the National School Lunch Program.
The American Dietetic Association said in 2009 that a variety of plant foods consumed over the course of a day can provide all the essential amino acids for healthy adults, which means that protein combining in the same meal may not be necessary. Mangels et al. write that there is little reason to advise vegans to increase their protein intake; but erring on the side of caution, they recommend a 25 percent increase over the RDA for adults, to 1g/kg (15gr/lb) of body weight.
Vitamin B12 is a bacterial product needed for cell division, the formation and maturation of red blood cells, the synthesis of DNA, and normal nerve function. A deficiency may cause megaloblastic anaemia and neurological damage, and, if untreated, may lead to death.[n] The high content of folacin in vegetarian diets may mask the hematological symptoms of vitamin B12 deficiency, so it may go undetected until neurological signs in the late stages are evident, which can be irreversible, such as neuropsychiatric abnormalities, neuropathy, dementia and, occasionally, atrophy of optic nerves. Vegans sometimes fail to obtain enough B12 from their diet because among non-fortified foods, only those of animal origin contain sufficient amounts.[o] The best source is ruminant food. Vegetarians are also at risk, as are older people and those with certain medical conditions. A 2013 study found that "vegetarians develop B12 depletion or deficiency regardless of demographic characteristics, place of residency, age, or type of vegetarian diet. Vegans should take preventive measures to ensure adequate intake of this vitamin, including regular consumption of supplements containing B12."[p]
B12 is produced in nature only by certain bacteria and archaea; it is not made by any animal, fungus, or plant. It is synthesized by some gut bacteria in humans and other animals, but humans cannot absorb the B12 made in their guts, as it is made in the colon which is too far from the small intestine, where absorption of B12 occurs. Ruminants, such as cows and sheep, absorb B12 produced by bacteria in their guts.
It has been suggested that nori (an edible seaweed), tempeh (a fermented soybean food), and nutritional yeast may be sources of vitamin B12.[q][r] In 2016, the Academy of Nutrition and Dietetics established that nori, fermented foods (such as tempeh), spirulina, chlorella algae, and unfortified nutritional yeast are not adequate sources of vitamin B12 and that vegans need to consume regularly fortified foods or supplements containing B12. Otherwise, vitamin B12 deficiency may develop, as has been demonstrated in case studies of vegan infants, children, and adults.
Vitamin B12 is mostly manufactured by industrial fermentation of various kinds of bacteria, which make forms of cyanocobalamin, which are further processed to generate the ingredient included in supplements and fortified foods. The Pseudomonas denitrificans strain was most commonly used as of 2017[update]. It is grown in a medium containing sucrose, yeast extract, and several metallic salts. To increase vitamin production, it is supplemented with sugar beet molasses, or, less frequently, with choline. Certain brands of B12 supplements are vegan.
Calcium is needed to maintain bone health and for several metabolic functions, including muscle function, vascular contraction and vasodilation, nerve transmission, intracellular signalling, and hormonal secretion. Ninety-nine percent of the body's calcium is stored in the bones and teeth.:35–74 High-calcium foods may include fortified plant milk, and kale, collards and raw garlic as common vegetable sources.
A 2007 report based on the Oxford cohort of the European Prospective Investigation into Cancer and Nutrition, which began in 1993, suggested that vegans have an increased risk of bone fractures over meat eaters and vegetarians, likely because of lower dietary calcium intake. The study found that vegans consuming at least 525 mg (8gr) of calcium daily have a risk of fractures similar to that of other groups.[s] A 2009 study found the bone mineral density (BMD) of vegans was 94 percent that of omnivores, but deemed the difference clinically insignificant.[t]
Vitamin D (calciferol) is needed for several functions, including calcium absorption, enabling mineralization of bone, and bone growth. Without it bones can become thin and brittle; together with calcium it offers protection against osteoporosis. Vitamin D is produced in the body when ultraviolet rays from the sun hit the skin; outdoor exposure is needed because UVB radiation does not penetrate glass. It is present in salmon, tuna, mackerel and cod liver oil, with small amounts in cheese, egg yolks, and beef liver, and in some mushrooms.
Most vegan diets contain little or no vitamin D without fortified food. People with little sun exposure may need supplements. The extent to which sun exposure is sufficient depends on the season, time of day, cloud and smog cover, skin melanin content, and whether sunscreen is worn. According to the National Institutes of Health, most people can obtain and store sufficient vitamin D from sunlight in the spring, summer, and fall, even in the far north. They report that some researchers recommend 5–30 minutes of sun exposure without sunscreen between 10 am and 3 pm, at least twice a week. Tanning beds emitting 2–6% UVB radiation have a similar effect, though tanning is inadvisable.
Vitamin D comes in two forms. Cholecalciferol (vitamin D3) is synthesized in the skin after exposure to the sun or consumed from food, usually from animal sources. Ergocalciferol (vitamin D2) is derived from ergosterol from UV-exposed mushrooms or yeast and is suitable for vegans. When produced industrially as supplements, vitamin D3 is typically derived from lanolin in sheep's wool. However, both provitamins and vitamins D2 and D3 have been discovered in Cladina spp. (especially Cladina rangiferina) and these edible lichen are harvested in the wild for producing vegan vitamin D3. Conflicting studies have suggested that the two forms of vitamin D may or may not be bioequivalent. According to researchers from the Institute of Medicine, the differences between vitamins D2 and D3 do not affect metabolism, both function as prohormones, and when activated exhibit identical responses in the body.
In some cases iron and the zinc status of vegans may also be of concern because of the limited bioavailability of these minerals. There are concerns about the bioavailability of iron from plant foods, assumed by some researchers to be 5–15 percent compared to 18 percent from a nonvegetarian diet. Iron-deficiency anemia is found as often in nonvegetarians as in vegetarians, though studies have shown vegetarians' iron stores to be lower.
Mangels et al. write that, because of the lower bioavailability of iron from plant sources, the Food and Nutrition Board of the National Academy of Sciences established a separate RDA for vegetarians and vegans of 14 mg (¼gr) for vegetarian men and postmenopausal women, and 33 mg (½gr) for premenopausal women not using oral contraceptives. Supplements should be used with caution after consulting a physician, because iron can accumulate in the body and cause damage to organs. This is particularly true of anyone with hemochromatosis, a relatively common condition that can remain undiagnosed.
High-iron vegan foods include soybeans, blackstrap molasses, black beans, lentils, chickpeas, spinach, tempeh, tofu, and lima beans. Iron absorption can be enhanced by eating a source of vitamin C at the same time, such as half a cup of cauliflower or five fluid ounces of orange juice. Coffee and some herbal teas can inhibit iron absorption, as can spices that contain tannins such as turmeric, coriander, chiles, and tamarind.
Omega-3 fatty acids, iodineEdit
Alpha-linolenic acid (ALA), an omega-3 fatty acid, is found in walnuts, seeds, and vegetable oils, such as canola and flaxseed oil. EPA and DHA, the other primary omega-3 fatty acids, are found only in animal products and algae. Iodine supplementation may be necessary for vegans in countries where salt is not typically iodized, where it is iodized at low levels, or where, as in Britain and Ireland, dairy products are relied upon for iodine delivery because of low levels in the soil. Iodine can be obtained from most vegan multivitamins or regular consumption of seaweeds, such as kelp.
As of 2014[update], few studies were rigorous in their comparison of omnivore, vegetarian, and vegan diets, making it difficult to discern whether health benefits attributed to veganism might also apply to vegetarian diets or diets that include moderate meat intake.
In preliminary clinical research, vegan diets lowered the risk of type 2 diabetes, high blood pressure, obesity, and ischemic heart disease. A 2016 systematic review from observational studies of vegetarians showed reduced body mass index, total cholesterol, LDL cholesterol, and glucose levels, possibly indicating lower risk of ischemic heart disease and cancer, but having no effect on mortality, cardiovascular diseases, cerebrovascular diseases, and mortality from cancer.
Eliminating all animal products may increase the risk of deficiencies of vitamins B12 and D, calcium, and omega-3 fatty acids. Vitamin B12 deficiency occurs in up to 80% of vegans that do not supplement with vitamin B12. Vegans might be at risk of low bone mineral density without supplements. Lack of B12 inhibits normal function of the nervous system.
Professional and government associationsEdit
The American Academy of Nutrition and Dietetics and Dietitians of Canada state that properly planned vegan diets are appropriate for all life stages, including pregnancy and lactation. They indicate that vegetarian diets may be more common among adolescents with eating disorders, but that its adoption may serve to camouflage a disorder rather than cause one. The Australian National Health and Medical Research Council similarly recognizes a well-planned vegan diet as viable for any age, as does the New Zealand Ministry of Health, British National Health Service, British Nutrition Foundation, Dietitians Association of Australia, United States Department of Agriculture, Mayo Clinic, Canadian Pediatric Society, and Heart and Stroke Foundation of Canada. The British National Health Service's Eatwell Plate allows for an entirely plant-based diet, as does the United States Department of Agriculture's (USDA) MyPlate. The USDA allows tofu to replace meat in the National School Lunch Program.
The German Society for Nutrition does not recommend a vegan diet for babies, children and adolescents, or for women pregnant or breastfeeding. Harvard Medical School has commented that "plant-based eating is recognized as not only nutritionally sufficient but also as a way to reduce the risk for many chronic illnesses". Kaiser Permanente, the largest healthcare organization in the United States, has noted, “Research shows that plant-based diets are cost-effective, low-risk interventions that may lower body mass index, blood pressure, HbA1C, and cholesterol levels. They may also reduce the number of medications needed to treat chronic diseases and lower ischemic heart disease mortality rates.” The American Institute for Cancer Research has stated, “When focusing on specific types of vegetarian diets, the vegan diets showed protection for overall cancer incidence also.”
Pregnancy, infants and childrenEdit
The Academy of Nutrition and Dietetics and Dietitians of Canada consider well-planned vegetarian and vegan diets "appropriate for individuals during all stages of the lifecycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes". The German Society for Nutrition cautioned against a vegan diet for pregnant women, breastfeeding women, babies, children, and adolescents. The position of the Canadian Pediatric Society is that "well-planned vegetarian and vegan diets with appropriate attention to specific nutrient components can provide a healthy alternative lifestyle at all stages of fetal, infant, child and adolescent growth. Attention should be given to nutrient intake, particularly protein, vitamins B12 and D, essential fatty acids, iron, zinc, and calcium.
According to a 2015 systematic review, there is little evidence available about vegetarian and vegan diets during pregnancy, and a lack of randomized studies meant that the effects of diet could not be distinguished from confounding factors. It concluded: "Within these limits, vegan-vegetarian diets may be considered safe in pregnancy, provided that attention is paid to vitamin and trace element requirements." A daily source of vitamin B12 is important for pregnant and lactating vegans, as is vitamin D if there are concerns about low sun exposure.[u] A different review found that pregnant vegetarians consumed less zinc than pregnant non-vegetarians, with both groups' intake below recommended levels; however, the review found no significant difference between groups in actual zinc levels in bodily tissues, nor any effect on gestation period or birth weight.
Researchers have reported cases of vitamin B12 deficiency in lactating vegetarian mothers that were linked to deficiencies and neurological disorders in their children. A doctor or registered dietitian should be consulted about taking supplements during pregnancy.
Vegan diets have attracted negative attention from the media because of cases of nutritional deficiencies that have come to the attention of the courts, including the death of a baby in New Zealand in 2002 due to hypocobalaminemia, i.e. vitamin B12 deficiency.
Vegans replace personal care products and household cleaners containing animal products with products that are vegan, such as vegan dental floss made of bamboo fiber. Animal ingredients are ubiquitous because they are relatively inexpensive. After animals are slaughtered for meat, the leftovers are put through a rendering process and some of that material, particularly the fat, is used in toiletries.
Common animal-derived ingredients include: tallow in soap; collagen-derived glycerine, which used as a lubricant and humectant in many haircare products, moisturizers, shaving foams, soaps and toothpastes; lanolin from sheep's wool is often found in lip balm and moisturizers; stearic acid is a common ingredient in face creams, shaving foam and shampoos, (as with glycerine, it can be plant-based, but is usually animal-derived); Lactic acid, an alpha-hydroxy acid derived from animal milk, is used in moisturizers; allantoin— from the comfrey plant or cows' urine —is found in shampoos, moisturizers and toothpaste; and carmine from scale insects, such as the female cochineal, is used in food and cosmetics to produce red and pink shades;
Animal Ingredients A to Z (2004) and Veganissimo A to Z (2013) list which ingredients might be animal-derived. The British Vegan Society's sunflower logo and PETA's bunny logo mean the product is certified vegan, which includes no animal testing. The Leaping Bunny logo signals no animal testing, but it might not be vegan. The Vegan Society criteria for vegan certification are that the product contain no animal products, and that neither the finished item nor its ingredients have been tested on animals by, or on behalf of, the manufacturer or by anyone over whom the manufacturer has control. Its website contains a list of certified products, as does Australia's Choose Cruelty Free (CCF).
Beauty Without Cruelty, founded as a charity in 1959, was one of the earliest manufacturers and certifiers of animal-free personal care products. Several international companies produce animal-free products, including clothes, shoes, fashion items, and candles.
Vegans avoid clothing that incorporates silk, wool (including lambswool, shearling, cashmere, angora, mohair, and a number of other fine wools), fur, feathers, pearls, animal-derived dyes, leather, snakeskin, and any other kind of skin or animal product. Most leather clothing is made from cow skins. Vegans regard the purchase of leather, particularly from cows, as financial support for the meat industry.:115 Vegans may wear clothing items and accessories made of non-animal-derived materials such as hemp, linen, cotton, canvas, polyester, artificial leather (pleather), rubber, and vinyl.:16 Leather alternatives can come from materials such as cork, piña (from pineapples), and mushroom leather.
Ethical veganism is based on opposition to speciesism, the assignment of value to individuals on the basis of species membership alone. Divisions within animal rights theory include the utilitarian, protectionist approach, which pursues improved conditions for animals. It also pertains to the rights-based abolitionism, which seeks to end human ownership of non-humans. Abolitionists argue that protectionism serves only to make the public feel that animal use can be morally unproblematic (the "happy meat" position).:62–63
Law professor Gary Francione, an abolitionist, argues that all sentient beings should have the right not to be treated as property, and that adopting veganism must be the baseline for anyone who believes that non-humans have intrinsic moral value.[v]: Philosopher Tom Regan, also a rights theorist, argues that animals possess value as "subjects-of-a-life", because they have beliefs, desires, memory and the ability to initiate action in pursuit of goals. The right of subjects-of-a-life not to be harmed can be overridden by other moral principles, but Regan argues that pleasure, convenience and the economic interests of farmers are not weighty enough. Philosopher Peter Singer, a protectionist and utilitarian, argues that there is no moral or logical justification for failing to count animal suffering as a consequence when making decisions, and that killing animals should be rejected unless necessary for survival. Despite this, he writes that "ethical thinking can be sensitive to circumstances", and that he is "not too concerned about trivial infractions".
An argument proposed by Bruce Friedrich, also a protectionist, holds that strict adherence to veganism harms animals, because it focuses on personal purity, rather than encouraging people to give up whatever animal products they can. For Francione, this is similar to arguing that, because human-rights abuses can never be eliminated, we should not defend human rights in situations we control. By failing to ask a server whether something contains animal products, we reinforce that the moral rights of animals are a matter of convenience, he argues. He concludes from this that the protectionist position fails on its own consequentialist terms.:
Philosopher Val Plumwood maintained that ethical veganism is "subtly human-centred", an example of what she called "human/nature dualism" because it views humanity as separate from the rest of nature. Ethical vegans want to admit non-humans into the category that deserves special protection, rather than recognize the "ecological embeddedness" of all. Plumwood wrote that animal food may be an "unnecessary evil" from the perspective of the consumer who "draws on the whole planet for nutritional needs"—and she strongly opposed factory farming—but for anyone relying on a much smaller ecosystem, it is very difficult or impossible to be vegan.
Bioethicist Ben Mepham, in his review of Francione and Garner's book The Animal Rights Debate: Abolition or Regulation?, concludes that "if the aim of ethics is to choose the right, or best, course of action in specific circumstances 'all things considered', it is arguable that adherence to such an absolutist agenda is simplistic and open to serious self-contradictions. Or, as Farlie puts it, with characteristic panache: 'to conclude that veganism is the "only ethical response" is to take a big leap into a very muddy pond'." He cites as examples the adverse effects on animal wildlife derived from the agricultural practices necessary to sustain most vegan diets and the ethical contradiction of favoring the welfare of domesticated animals but not that of wild animals; the imbalance between the resources that are used to promote the welfare of animals as opposed to those destined to alleviate the suffering of the approximately one billion human beings who undergo malnutrition, abuse, and exploitation; the focus on attitudes and conditions in western developed countries, leaving out the rights and interests of societies whose economy, culture and, in some cases, survival rely on a symbiotic relationship with animals.
David Pearce, a transhumanist philosopher, has argued that humanity has a "hedonistic imperative" to not merely avoid cruelty to animals or abolish the ownership of non-human animals, but also to redesign the global ecosystem such that wild animal suffering ceases to exist. In the pursuit of abolishing suffering itself, Pearce promotes predation elimination among animals and the "cross-species global analogue of the welfare state". Fertility regulation could maintain herbivore populations at sustainable levels, "a more civilised and compassionate policy option than famine, predation, and disease". The increasing number of vegans and vegetarians in the transhumanism movement has been attributed in part to Pearce's influence.
A growing political philosophy that incorporates veganism as part of its revolutionary praxis is veganarchism, which seeks "total abolition" or "total liberation" for all animals, including humans. Veganarchists identify the state as unnecessary and harmful to animals, both human and non-human, and advocate for the adoption of a vegan lifestyle within a stateless society. The term was popularized in 1995 with Brian A. Dominick's pamphlet Animal Liberation and Social Revolution, described as "a vegan perspective on anarchism or an anarchist perspective on veganism". Direct action is a common practice among veganarchists (and anarchists generally) with groups like the Animal Liberation Front (ALF) and Revolutionary Cells – Animal Liberation Brigade (RCALB) often engaging in such activities, sometimes criminally, to further their goals.
The Vegan Society has noted, “by extension, [veganism] promotes the development and use of animal-free alternatives for the benefit of humans.” Many ethical vegans and vegan organizations cite the poor working conditions of slaughterhouse workers as a reason to reject animal products.
Environmental vegans focus on conservation, rejecting the use of animal products on the premise that fishing, hunting, trapping and farming, particularly factory farming, are environmentally unsustainable. In 2010, Paul Watson of the Sea Shepherd Conservation Society called pigs and chicken "major aquatic predators", because livestock eat 40 percent of the fish that are caught. Since 2002[update], all Sea Shepherd ships have been vegan for environmental reasons. This specific form of veganism focuses its way of living on how to have a sustainable way of life without consuming animals.
According to a 2006 United Nations Food and Agriculture Organization report, Livestock's Long Shadow, around 26% of the planet's terrestrial surface is devoted to livestock grazing. The UN report also concluded that livestock farming (mostly of cows, chickens and pigs) affects the air, land, soil, water, biodiversity and climate change. Livestock consumed 1,174 million tonnes of food in 2002—including 7.6 million tonnes of fishmeal and 670 million tonnes of cereals, one-third of the global cereal harvest. A 2017 study published in the journal Carbon Balance and Management found animal agriculture's global methane emissions are 11% higher than previous estimates based on data from the Intergovernmental Panel on Climate Change. A 2018 study found that global adoption of plant-based diets would reduce agricultural land use by 76% (3.1 billion hectares, an area the size of Africa) and cut total global greenhouse gas emissions by 28% (half of this emissions reduction came from avoided emissions from animal production including methane and nitrous oxide, and half came from trees re-growing on abandoned farmland which remove carbon dioxide from the air).
A 2010 UN report, Assessing the Environmental Impacts of Consumption and Production, argued that animal products "in general require more resources and cause higher emissions than plant-based alternatives".:80 It proposed a move away from animal products to reduce environmental damage.[w] A 2007 Cornell University study concluded that vegetarian diets use the least land per capita, but require higher quality land than is needed to feed animals. A 2015 study determined that significant biodiversity loss can be attributed to the growing demand for meat, which is a significant driver of deforestation and habitat destruction, with species-rich habitats being converted to agriculture for livestock production. A 2017 study by the World Wildlife Fund found that 60% of biodiversity loss can be attributed to the vast scale of feed crop cultivation needed to rear tens of billions of farm animals, which puts an enormous strain on natural resources resulting in an extensive loss of lands and species. Livestock make up 60% of the biomass of all mammals on earth, followed by humans (36%) and wild mammals (4%). As for birds, 70% are domesticated, such as poultry, whereas only 30% are wild. In November 2017, 15,364 world scientists signed a warning to humanity calling for, among other things, "promoting dietary shifts towards mostly plant-based foods". The 2019 IPBES Global Assessment Report on Biodiversity and Ecosystem Services found that industrial agriculture and overfishing are the primary drivers of the extinction crisis, with the meat and dairy industries having a substantial impact.
One of the leading activists and scholars of feminist animal rights is Carol J. Adams. Her premier work, The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory (1990), sparked what was to become a movement in animal rights as she noted the relationship between feminism and meat consumption. Since the release of The Sexual Politics of Meat, Adams has published several other works including essays, books, and keynote addresses. In one of her speeches, "Why feminist-vegan now?"—adapted from her original address at the "Minding Animals" conference in Newcastle, Australia (2009)—Adams states that "the idea that there was a connection between feminism and vegetarianism came to [her] in October 1974", illustrating that the concept of feminist veganism has been around for nearly half a century. Other authors have also paralleled Adams' ideas while expanding on them. Angella Duvnjak states in "Joining the Dots: Some Reflections on Feminist-Vegan Political Practice and Choice" that she was met with opposition to the connection of feminist and veganism ideals, although the connection seemed more than obvious to her and other scholars (2011). Other scholars elaborate on the connections between feminism, such as Carrie Hamilton who makes the connection to sex workers and animal reproductive rights. Many other scholars of feminist vegan philosophy continue to add to the arguments that Adams, Duvnjak, and Hamilton have brought forth.
Animal and human abuse parallelsEdit
Some of the main concepts of feminist veganism is that is the connection between the violence and oppression of animals. For example, Marjorie Spiegal compares the consumption or servitude of animals for human gain to slavery. Animals are purchased from a breeder, used for personal gain—either for further breeding or manual labor—and then discarded, most frequently as food. This capitalist use of animals for personal gain has held strong, despite the work of animal rights activists and ecofriendly feminists.
Similar notions that suggest animals—like fish, for example—feel less pain are brought forth today as a justification for animal cruelty. The feminist side of the argument, however, suggests that there is no rationalization for treating animal lives with lesser reverence than human lives, even if the theory that animals are less capable of pain is verifiable.
Another connection between feminism and veganism is the parallel of violence against women or other minority members and the violence against animals. Animal rights activists closely relates animal cruelty to feminist issues. This connection is even further mirrored as animals that are used for breeding practices are compared to human trafficking victims and migrant sex workers. Hamilton points out that violent "rapists sometimes exhibit behavior that seems to be patterned on the mutilation of animals" suggesting there is a trend between the violence towards rape victims and animal cruelty previously exhibited by the rapist.
Capitalism and feminist veganismEdit
Another way that feminist veganism relates to feminist thoughts is through the capitalist means of the production itself. Carol J. Adams mentions Barbara Noske talking about "meat eating as the ultimate capitalist product, because it takes so much to make the product, it uses up so many resources". The capitalization of resources for meat production is argued to be better used for production of other food products that have a less detrimental impact on the environment.
Streams within a number of religious traditions encourage veganism, sometimes on ethical or environmental grounds. Scholars have especially noted the growth in the twenty-first century of Jewish veganism and Jain veganism. Some interpretations of Christian vegetarianism, Hindu vegetarianism, and Buddhist vegetarianism also recommend or mandate a vegan diet.
Multiple symbols have been developed to represent veganism. Several are used on consumer packaging, including the Vegan Society trademark and Vegan Action logo, to indicate products without animal-derived ingredients. Various symbols may also be used by members of the vegan community to represent their identity and in the course of animal rights activism, such as a vegan flag.
Economics of veganismEdit
It has been estimated that in one year, a vegan will save 1,519,823 litres of water, 6,607 kg of grain, 1,022 square metres, 3,322 kg of CO2, and 365 animal lives compared to the average US diet. According to a 2016 study, if everyone in the United States switched to a vegan diet, by 2050 the country would save $208.2 billion in direct health-care savings, $40.5 billion in indirect health-care savings, $40.5 billion in environmental savings, and $289.1 billion in total savings. The authors also found that if the world switched to a vegan diet, by 2050 the global economy would save $684.4 billion in direct health-care savings, $382.6 billion in indirect health-care savings, $569.5 billion in environmental savings, and $1636.5 billion in total savings.
|“||Economists have worked out how, on average, a consumer affects the number of animal products supplied by declining to buy that product. They estimate that, on average, if you give up one egg, total production ultimately falls by 0.91 eggs; if you give up one gallon of milk, total production falls by 0.56 gallons. Other products are somewhere in between: economists estimate that if you give up one pound of beef, beef production falls by 0.68 pounds; if you give up one pound of pork, production ultimately falls by 0.74 pounds; if you give up one pound of chicken, production ultimately falls by 0.76 pounds.||”|
|— William MacAskill, |
- "[Al-Maʿarri's] diet was extremely frugal, consisting chiefly of lentils, with figs for sweet; and, very unusually for a Muslim, he was not only a vegetarian, but a vegan who abstained from meat, fish, dairy products, eggs, and honey, because he did not want to kill or hurt animals, or deprive them of their food."
- For veganism and animals as commodities: Helena Pedersen, Vasile Staescu (The Rise of Critical Animal Studies, 2014): "[W]e are vegan because we are ethically opposed to the notion that life (human or otherwise) can, or should, ever be rendered as a buyable or sellable commodity." Gary Steiner (Animals and the Limits of Postmodernism, 2013): " ... ethical veganism, the principle that we ought as far as possible to eschew the use of animals as sources of food, labour, entertainment and the like ... [This means that animals] ... are entitled not to be eaten, used as forced field labor, experimented upon, killed for materials to make clothing and other commodities of use to human beings, or held captive as entertainment."
- Other common but less frequent pronunciations recorded by the Merriam-Webster Online Dictionary and the Random House Dictionary are // VAY-gən and // VEJ-ən. The word was coined in England by Donald Watson, who preferred the pronunciation // VEE-gən, and the 1997 edition of the Random House Dictionary reported that this pronunciation was considered "especially British" and that // VEJ-ən was the most frequent and only other common American pronunciation.
- Laura Wright (The Vegan Studies Project, 2015): "[The Vegan Society] definition simplifies the concept of veganism in that it assumes that all vegans choose to be vegan for ethical reasons, which may be the case for the majority, but there are other reasons, including health and religious mandates, people choose to be vegan. Veganism exists as a dietary and lifestyle choice with regard to what one consumes, but making this choice also constitutes participation in the identity category of 'vegan'."
Brenda Davis, Vesanto Melina (Becoming Vegan, 2013): "There are degrees of veganism. A pure vegetarian or dietary vegan is someone who consumes a vegan diet but doesn't lead a vegan lifestyle. Pure vegetarians may use animal products, support the use of animals in research, wear leather clothing, or have no objection to the exploitation of animals for entertainment. They are mostly motivated by personal health concerns rather than by ethical objections. Some may adopt a more vegan lifestyle as they are exposed to vegan philosophy."
Laura H. Kahn, Michael S. Bruner ("Politics on Your Plate", 2012): "A vegetarian is a person who abstains from eating NHA [non-human animal] flesh of any kind. A vegan goes further, abstaining from eating anything made from NHA. Thus, a vegan does not consume eggs and dairy foods. Going beyond dietary veganism, 'lifestyle' vegans also refrain from using leather, wool or any NHA-derived ingredient."
Vegetarian and vegan diets may be referred to as plant-based and vegan diets as entirely plant-based.
- Gary Francione (The Animal Rights Debate, 2010): "Although veganism may represent a matter of diet or lifestyle for some, ethical veganism is a profound moral and political commitment to abolition on the individual level and extends not only to matters of food but also to the wearing or using of animal products.":62
This terminology is controversial within the vegan community. While some vegan leaders, such as Karen Dawn, endorse efforts to avoid animal consumption for any reason; others, including Francione, believe that veganism must be part of an holistic ethical and political movement in order to support animal liberation. Accordingly, the latter group rejects the label "dietary vegan", referring instead to "strict vegetarians", "pure vegetarians", or followers of a "plant-based" diet.
- American Academy of Nutrition and Dietetics (2009): "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 adolescence, and for athletes."
- The Deutsche Gesellschaft für Ernährung, 2016: "The DGE does not recommend a vegan diet for pregnant women, lactating women, infants, children or adolescents."
- Winston J. Craig (The American Journal of Clinical Nutrition, 2009): "Vegan diets are usually higher in dietary fiber, magnesium, folic acid, vitamins C and E, iron, and phytochemicals, and they tend to be lower in calories, saturated fat and cholesterol, long-chain n–3 (omega-3) fatty acids, vitamin D, calcium, zinc, and vitamin B-12. ... A vegan diet appears to be useful for increasing the intake of protective nutrients and phytochemicals and for minimizing the intake of dietary factors implicated in several chronic diseases."
- Fanny Kemble (Journal of a Residence on a Georgian Plantation in 1838–1839, 1839): "The sight and smell of raw meat are especially odious to me, and I have often thought that if I had had to be my own cook, I should inevitably become a vegetarian, probably, indeed, return entirely to my green and salad days."
Another early use was by the editor of The Healthian, a journal published by Alcott House, in April 1942: "To tell a man, who is in the stocks for a given fault, that he cannot be so confined for such an offence, is ridiculous enough; but not more so than to tell a healthy vegetarian that his diet is very uncongenial with the wants of his nature, and contrary to reason."
- In 1838 William Alcott, Amos's cousin, published Vegetable Diet: As Sanctioned by Medical Men and By Experience in All Ages (1838). The word vegetarian appears in the second edition but not the first.
- Mahatma Gandhi, address to the Vegetarian Society, 20 November 1931): "I feel especially honoured to find on my right, Mr. Henry Salt. It was Mr. Salt's book 'A Plea for Vegetarianism', which showed me why apart from a hereditary habit, and apart from my adherence to a vow administered to me by my mother, it was right to be a vegetarian. He showed me why it was a moral duty incumbent on vegetarians not to live upon fellow-animals. It is, therefore, a matter of additional pleasure to me that I find Mr. Salt in our midst."
- Mangels, Messina and Messina (The Dietitian's Guide to Vegetarian Diets, 2011): "Soy protein products typically have a protein digestibility corrected amino acid score (PDCAAS) ... >0.9, which is similar to that of meat and milk protein. Consequently, consuming the recommended dietary allowance (RDA, 0.8 mg/kg body weight [bw]), for protein entirely in the form of soy will meet the biologic requirement for amino acids. ... Formal recognition of the high quality of soy protein came in the form of a ruling by the USDA [United States Department of Agriculture] allowing soy protein to replace 100 percent of meat protein in the Federal School Lunch Program."
- Plant-milk brands include Dean Foods' Silk soy milk and almond milk; Blue Diamond's Almond Breeze, Taste the Dream's Almond Dream, and Rice Dream; and Plamil Foods' Organic Soya and Alpro's Soya. Vegan ice-creams include Swedish Glace, Food Heaven, Tofutti, Turtle Mountain's So Delicious and Luna & Larry's Coconut Bliss.
- The RDA for B12 for adults (14+ years) is 2.4 micrograms (µg) a day, rising to 2.4 and 2.6 µg during pregnancy and lactation respectively. For infants and children, it is 0.4 µg for 0–6 months, 0.5 µg for 7–12 months, 0.9 µg for 1–3 years, 1.2 µg for 4–8 years, and 1.8 µg for 9–13 years.
- Reed Mangels (2006): "Vitamin B12 is needed for cell division and blood formation. Neither plants nor animals make vitamin B12. Bacteria are responsible for producing vitamin B12. Animals get their vitamin B12 from eating foods contaminated with vitamin B12 or from the bacteria present in their rumen and then the animal can become a source of vitamin B12 itself. Plant foods do not contain vitamin B12 except when they are contaminated by microorganisms or have vitamin B12 added to them. Thus, vegans need to look to fortified foods or supplements to get vitamin B12 in their diet."
- Roman Pawlak, et al. (Nutrition Reviews, 2013): "The main finding of this review is that vegetarians develop B12 depletion or deficiency regardless of demographic characteristics, place of residency, age, or type of vegetarian diet. Vegetarians should thus take preventive measures to ensure adequate intake of this vitamin, including regular consumption of supplements containing B12."
- Other sources of B12 cited are miso, edible seaweeds (arame, wakame and kombu), spirulina and rainwater. Barley malt syrup, shiitake mushrooms, parsley, and sourdough bread have also been referenced, but may be sources of inactive B12.
- Red Star developed Vegetarian Support Formula as a nutritional supplement especially for vegetarians and vegans ... Two teaspoons of flakes or one teaspoon of powdered Vegetarian Support Formula provides one microgram of Vitamin B12 ..."
- Appleby et al. (European Journal of Clinical Nutrition, 2007): "We observed similar fracture rates among meat eaters, fish eaters and vegetarians. A 30% higher fracture rate among vegans compared with meat eaters was halved in magnitude by adjustment for energy and calcium intake and disappeared altogether when the analysis was restricted to subjects who consumed at least 525 mg/day calcium, a quantity equal to the UK EAR. ... In conclusion, fracture risk was similar for meat eaters, fish eaters and vegetarians in this study. The higher fracture risk among vegans appeared to be a consequence of their considerably lower mean calcium intake. Vegans, who do not consume dairy products, a major source of calcium in most diets, should ensure that they obtain adequate calcium from suitable sources such as almonds, sesame seeds, tahini (sesame paste), calcium-set tofu, calcium-fortified drinks and low-oxalate leafy green vegetables such as kale ..."
National Institutes of Health, 2013: "In the Oxford cohort of the European Prospective Investigation into Cancer and Nutrition, bone fracture risk was similar in meat eaters, fish eaters and vegetarians, but higher in vegans, likely due to their lower mean calcium intake."
- Annabelle M. Smith (International Journal of Nursing Practice, 2006): "The findings gathered consistently support the hypothesis that vegans do have lower bone mineral density than their non-vegan counterparts. However, the evidence regarding calcium, Vitamin D and fracture incidence is inconclusive."
- Journal of the American Dietetic Association (2009): "Key nutrients in pregnancy include vitamin B-12, vitamin D, iron, and folate whereas key nutrients in lactation include vitamin B-12, vitamin D, calcium, and zinc. Diets of pregnant and lactating vegetarians should contain reliable sources of vitamin B-12 daily. Based on recommendations for pregnancy and lactation, if there is concern about vitamin D synthesis because of limited sunlight exposure, skin tone, season, or sunscreen use, pregnant and lactating women should use vitamin D supplements or vitamin D–fortified foods. No studies included in the evidence-analysis examined vitamin D status during vegetarian pregnancy. Iron supplements may be needed to prevent or treat iron-deficiency anemia, which is common in pregnancy. Women capable of becoming pregnant as well as women in the periconceptional period are advised to consume 400 μg folate daily from supplements, fortified foods, or both. Zinc and calcium needs can be met through food or supplement sources as identified in earlier sections on these nutrients."
- Gary Francione (2009): "We all believe it's wrong to inflict unnecessary suffering and death on animals. ... So now the next question becomes 'what do we mean by necessity?' Well, whatever it means, whatever abstract meaning it has, if it has any meaning whatsoever, its minimal meaning has to be that it's wrong to inflict suffering and death on animals for reasons of pleasure, amusement or convenience ... Problem is 99.9999999 percent of our animal use can only be justified by reasons of pleasure, amusement or convenience."
- United Nations Environment Programme (2010): "Impacts from agriculture are expected to increase substantially due to population growth, increasing consumption of animal products. Unlike fossil fuels, it is difficult to look for alternatives: people have to eat. A substantial reduction of impacts would only be possible with a substantial worldwide diet change, away from animal products.":82
- Geert Jan van Gelder, Gregor Schoeler, "Introduction", in Abu l-Ala al-Maarri, The Epistle of Forgiveness Or A Pardon to Enter the Garden, Volume 2, New York and London: New York University Press, 2016, xxvii.
- Records of Buckinghamshire, Volume 3, BPC Letterpress, 1870, 68.
- Karen Iacobbo, Michael Iacobbo, Vegetarian America: A History, Greenwood Publishing Group, 2004, 3.
- J. E. M. Latham, Search for a New Eden, Madison: Fairleigh Dickinson University Press, 1999, 168.
- Richard Francis, Fruitlands: The Alcott Family and their Search for Utopia, New Haven: Yale University Press, 2010, 11.
- Iacobbo and Iacobbo 2004, 132.
- Watson, Donald (15 December 2002). "Interview with Donald Watson" (PDF) (Transcript). Interviewed by George D. Rodger. The Vegan Society. Archived (PDF) from the original on 13 March 2018. Retrieved 13 March 2018.Watson, Donald (11 August 2004). "24 Carrot Award: Donald Watson". Vegetarians in Paradise (e-Zine). 6 (10). Interviewed by George D. Rodger. Archived from the original on 14 March 2018. Retrieved 13 March 2018.
I invited my early readers to suggest a more concise word to replace 'non-dairy vegetarian.' Some bizarre suggestions were made like 'dairyban, vitan, benevore, sanivore, beaumangeur', et cetera. I settled for my own word, 'vegan', containing the first three and last two letters of 'vegetarian'—'the beginning and end of vegetarian.' The word was accepted by the Oxford English Dictionary and no one has tried to improve it.
- Donald Watson, "The Early History of the Vegan Movement", The Vegan, Autumn 1965, 5–7; Donald Watson, Vegan News, first issue, November 1944.
- Helena Pedersen, Vasile Staescu, "Conclusion: Future Directions for Critical Animal Studies", in Nik Taylor, Richard Twine (eds.), The Rise of Critical Animal Studies: From the Margins to the Centre, Routledge, 2014 (262–276), 267.
- Gary Steiner, Animals and the Limits of Postmodernism, Columbia University Press, 2013, 206.
- Gary Francione, "Animal Welfare, Happy Meat and Veganism as the Moral Baseline", in David M. Kaplan, The Philosophy of Food, University of California Press, 2012 (169–189) 182.
- "Definition of VEGANISM". www.merriam-webster.com.
- "the definition of veganism". www.dictionary.com.
- "Vegetarians in Paradise/Donald Watson/Vegan Society/24 Carrot Vegetarian Award". www.vegparadise.com.
- "Meaning of vegan – Infoplease". InfoPlease.
- Laura Wright, The Vegan Studies Project: Food, Animals, and Gender in the Age of Terror, University of Georgia Press, 2015, 2.
- Brenda Davis, Vesanto Melina, Becoming Vegan: Express Edition, Summertown: Book Publishing Company, 2013, 3.
- Laura H. Kahn, Michael S. Bruner, "Politics on Your Plate: Building and Burning Bridges across Organics, Vegetarian, and Vegan Discourse", in Joshua Frye (ed.), The Rhetoric of Food: Discourse, Materiality, and Power, Routledge, 2012, 46.
- Tuso, P. J.; Ismail, M. H.; Ha, B. P.; Bartolotto, C (2013). "Nutritional Update for Physicians: Plant-Based Diets". The Permanente Journal. 17 (2): 61–66. doi:10.7812/TPP/12-085. PMC 3662288. PMID 23704846.
- Francione, Gary Lawrence; Garner, Robert (2010). "The Abolition of Animal Exploitation". The Animal Rights Debate: Abolition Or Regulation? (Paperback). Critical Perspectives on Animals: Theory, Culture, Science, and Law. New York: Columbia University Press (published 26 October 2010). ISBN 9780231149556. OCLC 705765194. Archived from the original on 20 April 2018. Retrieved 20 April 2018.
- Greenebaum, Jessica (1 March 2012). "Veganism, Identity and the Quest for Authenticity". Food, Culture and Society: An International Journal of Multidisciplinary Research. 15 (1): 129–144. doi:10.2752/175174412x13190510222101. ISSN 1552-8014.
- Watson, Paul (21 September 2010). "Sea Shepherd's Paul Watson: 'You don't watch whales die and hold signs and do nothing'". The Guardian (Interview). Interviewed by Michael Shapiro. Archived from the original on 1 March 2018. Retrieved 1 March 2018.
Stop eating the ocean. Don't eat anything out of the ocean – there is no such thing as a sustainable fishery. If people eat meat, make sure it's organic and isn't contributing to the destruction of the ocean because 40 percent of all the fish that's caught out of the ocean is fed to livestock – chickens on factory farms are fed fish meal. And be cognizant of the fact that if the oceans die, we die. Therefore our ultimate responsibility is to protect biodiversity in our world's oceans.
Matthew Cole, "Veganism", in Margaret Puskar-Pasewicz (ed.), Cultural Encyclopedia of Vegetarianism, ABC-Clio, 2010 (239–241), 241.
- "Position of the American Dietetic Association: Vegetarian diets", Journal of the American Dietetic Association, 109(7), July 2009, 1266–1282. doi:10.1016/j.jada.2009.05.027 PMID 19562864
- "Healthy Eating Guidelines for Vegans". Dietitians of Canada. 27 November 2014. Archived from the original on 24 February 2018. Retrieved 24 February 2018.
A healthy vegan diet can meet all your nutrient needs at any stage of life including when you are pregnant, breastfeeding or for older adults.
- "Government recognises vegan diet as viable option for all Australians" (Press release). Vegan Australia. 12 July 2013. Archived from the original on 22 September 2013 – via News International.
- "Eating for Healthy Vegetarians" (PDF). The New Zealand Ministry of Health. Archived from the original (PDF) on 24 January 2019.
- "Becoming a vegetarian". Harvard Medical School. Archived from the original on 19 May 2019.
- Garton, Lynne (October 2017). "Food Fact Sheet (Vegetarian Diets)" (PDF). British Dietetic Association. Archived (PDF) from the original on 24 February 2018. Retrieved 24 February 2018.
Well-planned vegetarian diets are appropriate for all stages of life and have many benefits.
- Richter M, Boeing H, Grünewald-Funk D, Heseker H, Kroke A, Leschik-Bonnet E, Oberritter H, Strohm D, Watzl B for the German Nutrition Society (DGE) (12 April 2016). "Vegan diet. Position of the German Nutrition Society (DGE)" (PDF). Ernahrungs Umschau. 63 (4): 92–102. Erratum in: 63(05): M262. doi:10.4455/eu.2016.021.CS1 maint: Uses authors parameter (link)
- Turner-Mcgrievy, G; Harris, M (2014). "Key elements of plant-based diets associated with reduced risk of metabolic syndrome". Current Diabetes Reports. 14 (9): 524. doi:10.1007/s11892-014-0524-y. PMID 25084991.
- Le, L. T; Sabaté, J (2014). "Beyond meatless, the health effects of vegan diets: Findings from the Adventist cohorts". Nutrients. 6 (6): 2131–47. doi:10.3390/nu6062131. PMC 4073139. PMID 24871675.
- Tuso, P. J; Ismail, M. H; Ha, B. P; Bartolotto, C (2013). "Nutritional Update for Physicians: Plant-Based Diets". The Permanente Journal. 17 (2): 61–66. doi:10.7812/TPP/12-085. PMC 3662288. PMID 23704846.
- Huang, R. Y; Huang, C. C; Hu, F. B; Chavarro, J. E (2016). "Vegetarian Diets and Weight Reduction: A Meta-Analysis of Randomized Controlled Trials". Journal of General Internal Medicine. 31 (1): 109–16. doi:10.1007/s11606-015-3390-7. PMC 4699995. PMID 26138004.
- Winston J. Craig, "Health effects of vegan diets", The American Journal of Clinical Nutrition, 89(5), May 2009 (1627S–1633S), 1627S. doi:10.3945/ajcn.2009.26736N PMID 19279075
- Di Genova T, Guyda H (2007). "Infants and children consuming atypical diets: Vegetarianism and macrobiotics". Paediatr Child Health (Review). 12 (3): 185–8. doi:10.1093/pch/12.3.185. PMC 2528709. PMID 19030357.
- Rizzo G, Laganà AS, Rapisarda AM, La Ferrera GM, Buscema M, Rossetti P, et al. (2016). "Vitamin B12 among Vegetarians: Status, Assessment and Supplementation". Nutrients (Review). 8 (12): 767. doi:10.3390/nu8120767. PMC 5188422. PMID 27916823.
- Melina V, Craig W, Levin S (2016). "Position of the Academy of Nutrition and Dietetics: Vegetarian Diets". J Acad Nutr Diet. 116 (12): 1970–1980. doi:10.1016/j.jand.2016.09.025. PMID 27886704.
Fermented foods (such as tempeh), nori, spirulina, chlorella algae, and unfortified nutritional yeast cannot be relied upon as adequate or practical sources of B-12.39,40 Vegans must regularly consume reliable sources— meaning B-12 fortified foods or B-12 containing supplements—or they could become deficient, as shown in case studies of vegan infants, children, and adults.
- Hannibal, L; Lysne, V; Bjørke-Monsen, A. L.; Behringer, S; Grünert, S. C.; Spiekerkoetter, U; Jacobsen, D. W.; Blom, H. J. (2016). "Biomarkers and Algorithms for the Diagnosis of Vitamin B12 Deficiency". Frontiers in Molecular Biosciences. 3: 27. doi:10.3389/fmolb.2016.00027. PMC 4921487. PMID 27446930.
- Gille, D; Schmid, A (February 2015). "Vitamin B12 in meat and dairy products". Nutrition Reviews (Review). 73 (2): 106–15. doi:10.1093/nutrit/nuu011. PMID 26024497.
- Watson, Donald (November 1944). "The Vegan News, Issue No. 1". Retrieved 13 June 2019.
- Watson, Donald (February 1945). "The Vegan News, Issue No. 2". Retrieved 13 June 2019.
- Leslie Cross, "Veganism Defined", The Vegetarian World Forum, 5(1), Spring 1951.
- "Vegan Diets Become More Popular, More Mainstream". CBS News. Associated Press. 5 January 2011. Archived from the original on 1 March 2018. Retrieved 1 March 2018.Nijjar, Raman (4 June 2011). "From pro athletes to CEOs and doughnut cravers, the rise of the vegan diet". CBC News. Archived from the original on 1 March 2018. Retrieved 1 March 2018.Molloy, Antonia (31 December 2013). "No meat, no dairy, no problem: is 2014 the year vegans become mainstream?". The Independent. Archived from the original on 22 March 2018. Retrieved 22 March 2018.
- Tancock, Kat (13 January 2015). "Vegan cuisine moves into the mainstream – and it's actually delicious". The Globe and Mail. Archived from the original on 1 March 2018. Retrieved 1 March 2018.Crawford, Elizabeth (17 March 2015). "Vegan is going mainstream, trend data suggests". FoodNavigator-USA. William Reed Business Media. Archived from the original on 14 April 2018. Retrieved 13 April 2018.Oberst, Lindsay (18 January 2018). "Why the Global Rise in Vegan and Plant-Based Eating Isn't A Fad (600% Increase in U.S. Vegans + Other Astounding Stats)". Future of Food. Food Revolution Network. Archived from the original on 14 April 2018. Retrieved 13 April 2018.Jones-Evans, Dylan (24 January 2018). "The rise and rise of veganism and a global market worth billions". WalesOnline. Media Wales. Archived from the original on 14 April 2018. Retrieved 13 April 2018.
- Rod Preece, Sins of the Flesh: A History of Ethical Vegetarian Thought, Vancouver: University of British Columbia Press, 2008, 12.
- "Definition of VEGETABLE". www.merriam-webster.com.
- Davis, John (1 June 2011). "The Vegetus Myth". VegSource. Archived from the original on 18 March 2018. Retrieved 18 March 2018.
Vegetarian can equally be seen as derived from the late Latin 'vegetabile' – meaning plant – as in Regnum Vegetabile / Plant Kingdom. Hence vegetable, vegetation – and vegetarian. Though others suggest that 'vegetable' itself is derived from 'vegetus'. But it's very unlikely that the originators went through all that either – they really did just join 'vegetable+arian', as the dictionaries have said all along.
- Fanny Kemble, Journal of a Residence on a Georgian Plantation in 1838–1839, Harper and Brothers, New York, 1863, 197–198.
- The Healthian, 1(5), April 1842, 34–35. Davis, John. "History of Vegetarianism: Extracts from some journals 1842–48 – the earliest known uses of the word 'vegetarian'". International Vegetarian Union. Archived from the original on 18 March 2018. Retrieved 18 March 2018.Davis, John. "History of Vegetarianism: Extracts from some journals 1842–48 – the earliest known uses of the word 'vegetarian' (Appendix 2 – The 1839 journal of Fanny Kemble)". International Vegetarian Union. Archived from the original on 18 March 2018. Retrieved 18 March 2018.
- Bajpai, Shiva (2011). The History of India – From Ancient to Modern Times. Himalayan Academy Publications (Hawaii, USA). ISBN 978-1-934145-38-8.
- Spencer, Colin (1996). The Heretic's Feast: A History of Vegetarianism. Fourth Estate Classic House. pp. 33–68, 69–84. ISBN 978-0874517606.
- Tähtinen, Unto. Ahimsa: Non-violence in Indian tradition. London: , Rider and Company (1976).
- Singh, Upinder (2008). A History of Ancient and Early medieval India : from the Stone Age to the 12th century. New Delhi: Pearson Education. p. 137. ISBN 9788131711200.
- Daniel A. Dombrowski, "Vegetarianism and the Argument from Marginal Cases in Porphyry", Journal of the History of Ideas, 45(1), January–March 1984, 141–143. doi:10.2307/2709335 JSTOR 2709335
Daniel A. Dombrowski, The Philosophy of Vegetarianism, University of Massachusetts Press, 1984, 2.
- For Thiruvalluvar, see G. U. Pope, "Thirukkural English Translation and Commentary", W.H. Allen, & Co, 1886, 160.
- Kahn, Charles H. (2001). Pythagoras and the Pythagoreans: A Brief History. Indianapolis, Indiana and Cambridge, England: Hackett Publishing Company. p. 9. ISBN 978-0-87220-575-8.
- Cornelli, Gabriele; McKirahan, Richard (2013). In Search of Pythagoreanism: Pythagoreanism as an Historiographical Category. Berlin, Germany: Walter de Gruyter. p. 168. ISBN 978-3-11-030650-7.
- Zhmud, Leonid (2012). Pythagoras and the Early Pythagoreans. Translated by Windle, Kevin; Ireland, Rosh. Oxford, England: Oxford University Press. pp. 200, 235. ISBN 978-0-19-928931-8.
- D. S. Margoliouth, "Abu‘l-'Alā al-Ma‘arrī's Correspondence on Vegetarianism", The Journal of the Royal Asiatic Society of Great Britain and Ireland, 34(02), 1902 (289–332), 290. doi:10.1017/s0035869x0002921x JSTOR 25208409
- James Gregory, Of Victorians and Vegetarians, I. B. Tauris, 2007.
- "International Health Exhibition", The Medical Times and Gazette, 24 May 1884, 712.
- James C. Whorton, Crusaders for Fitness: The History of American Health Reformers, Princeton: Princeton University Press, 2014, 69–70: "Word of these cures of pimples, consumption, and virtually all ailments in between was widely distributed by his several publications ..."
- Lambe 1854, 55, 94.
- Andrew F. Smith, Eating History, New York: Columbia University Press, 2013, 29–35 (33 for popularity); Whorton 2014, 38ff.
- Hart 1995, 14; Francis, Fruitlands: The Alcott Family and their Search for Utopia, 2010.
- William A. Alcott, Vegetable Diet: As Sanctioned by Medical Men and By Experience in All Ages, Boston: Marsh, Capen & Lyon, 1838; Vegetable Diet, New York: Fowlers and Wells, 1851.
- Gregory 2007, 22.
- Gandhi, Mahatma (20 November 1931). "The Moral Basis of Vegetarianism". EVU News (Speech). Vol. 1998 no. 1. London, England (published 1998). pp. 11–14. Archived from the original on 10 March 2018. Retrieved 9 March 2018 – via International Vegetarian Union and London Vegetarian Society.
- Axon, William E. A. (December 1893). "A Forerunner of the Vegetarian Society". Vegetarian Messenger. Manchester, England: Vegetarian Society. pp. 453–55. Archived from the original on 24 February 2018. Retrieved 24 February 2018 – via International Vegetarian Union.
- Jackie Latham, "The political and the personal: the radicalism of Sophia Chichester and Georgiana Fletcher Welch", Women's History Review, 8(3), 1999 (469–487), 474. doi:10.1080/09612029900200216 PMID 22619793
- David Grumett, Rachel Muers, Theology on the Menu: Asceticism, Meat and Christian Diet, Routledge, 2010, 64.
- "History of Vegetarianism: The Origin of Some Words", International Vegetarian Union, 6 April 2010.
- Stephens, Henry Salt (1886). "5: Sir Henry Thompson on "Diet."". . p. 57.
- Smith, Andrew F. (2015). Savoring Gotham: A Food Lover's Companion to New York City. Oxford University Press. p. 617. ISBN 978-0-19-939702-0
- Rupert Wheldon, No Animal Food, New York and New Jersey: Health Culture Co., 1910.
- Leah Leneman, "No Animal Food: The Road to Veganism in Britain, 1909–1944",Society and Animals, 7(3), 1999 (219–228), 221–223.
- Stanley A. Wolpert, Gandhi's Passion: The Life and Legacy of Mahatma Gandhi, Oxford University Press, 2002, 21–22, 161.
- Leneman 1999, 226.
- "11th IVU World Vegetarian Congress 1947", Stonehouse, Gloucestershire, International Vegetarian Union.
- Lowbridge, Caroline (30 December 2017). "Veganism: How a maligned movement went mainstream". BBC News. Archived from the original on 14 March 2018. Retrieved 14 March 2018.
- Donald Watson, Vegan News, February 1945, 2–3.
- Richard Farhall, "The First Fifty Years: 1944–1994", iii (full names of members on following pages), published with The Vegan, 10(3), Autumn 1994, between pp. 12 and 13.
- "World Vegan Month". The Vegan Society. Archived from the original on 14 March 2018. Retrieved 14 March 2018.
Every November we celebrate World Vegan Day and World Vegan Month, as well as the formation of The Vegan Society.
- The Vegan, 1(5), November 1945; for 500, The Vegan, 10(3), Autumn 1994, iv.
- For an example of the vegan trade list, The Vegan, 2(2), Summer 1946, 6–7.
- Joanne Stepaniak, The Vegan Sourcebook, McGraw Hill Professional, 2000, 5; The Vegan, Autumn 1949, 22.
- Matthew Cole, "'The greatest cause on earth': The historical formation of veganism as an ethical practice", in Nik Taylor, Richard Twine (eds.), The Rise of Critical Animal Studies: From the Margins to the Centre, Routledge, 2014 (203–224), 203.
- Leslie Cross, "Veganism Defined", The Vegetarian World Forum, 5(1), Spring 1951, 6–7.
- Ling, Arthur (Autumn 1986). "The Milk of Human Kindness". Vegan Views (Interview). 37 (Autumn 1986). Interviewed by Harry Mather. Archived from the original on 14 March 2018. Retrieved 14 March 2018."Arthur Ling, Plamil". Plamil Foods. Archived from the original on 14 March 2018. Retrieved 14 March 2018."The Plantmilk Society", The Vegan, X(3), Winter 1956, 14–16.
- Stepaniak 2000, 6–7; Linda Austin and Norm Hammond, Oceano, Arcadia Publishing, 2010, 39.
- Dinshah, Freya (2010). "American Vegan Society: 50 Years" (PDF). American Vegan. 2. Vol. 10 no. 1 (Summer 2010). Vineland, NJ: American Vegan Society. p. 31. ISSN 1536-3767. Archived (PDF) from the original on 14 March 2018. Retrieved 14 March 2018.
- Stepaniak 2000, 6–7; Preece 2008, 323.
- "History". American Vegan Society. Archived from the original on 27 August 2014. Retrieved 14 March 2018.
- Stepaniak 2000, 3.
- Iacobbo, Karen and Michael Iacobbo. "Chapter 9: Peace, Love, and Vegetarianism: The Counterculture of the 1960s and 1970s", In Vegetarian America: A History. Westport: Praeger, 2004.
- Andrew F. Smith, Eating History, New York: Columbia University Press, 2013, 197; Wright 2015, 34.
- Aubrey, Allison (22 September 2016). "If You Think Eating Is A Political Act, Say Thanks To Frances Moore Lappe". The Salt. NPR. Archived from the original on 12 March 2018. Retrieved 12 March 2018.
- Frances Moore Lappé, Diet for a Small Planet: How to Enjoy a Rich Protein Harvest by Getting Off the Top of the Food Chain, Friends of the Earth/Ballantine, 1971; Smith 2013, 197.
- For health professionals' interest in vegetarian diets in the last quarter of the 20th century: Donna Maurer, Vegetarianism: Movement or Moment?, Temple University Press, 2002, 23; for Ornish and Barnard, 99–101. For McDougall: Karen Iacobbo, Michael Iacobbo, Vegetarians and Vegans in America Today, Greenwood Publishing Group, 2006, 75.
- For McDougall Plan: Iacobbo and Iacobbo 2006, 75; for Robbins: Wright 2015, 35, and Preece 2008, 327; for Ornish: Maurer 2002, 99–101.
- Joan Sabaté, "The contribution of vegetarian diets to health and disease: a paradigm shift?", The American Journal of Clinical Nutrition, 78(3), September 2003, 502S–507S. PMID 12936940
American Dietetic Association (2003). "Position of the American Dietetic Association and Dietitians of Canada: Vegetarian diets". Journal of the American Dietetic Association. 103 (6): 748–765. doi:10.1053/jada.2003.50142. PMID 12778049.
- For Freedman and Barnouin: Wright 2015, 104; for Earthlings: Wright 2015, 149. For Campbell and Esselstyn: Gupta, Sanjay (25 August 2011). "Gupta: Becoming heart attack proof". CNN. Archived from the original on 12 March 2018. Retrieved 12 March 2018. For Eating Animals: Yonan, Joe (22 November 2009). "Book Review: Eating Animals by Jonathan Safran Foer". The Washington Post. Archived from the original on 12 March 2018. Retrieved 12 March 2018.
- Haenfler, Ross (2006). Straight Edge: Hardcore Punk, Clean Living Youth, and Social Change. Rutgers University Press. pp. 53, 427–8. ISBN 978-0-8135-3851-8.
- Tilbürger, Len; Kale, Chris P. (2014). 'Nailing Descartes to the Wall': animal rights, veganism and punk culture (Zine). Active Distribution. Archived from the original on 12 March 2018. Retrieved 12 March 2018 – via The Anarchist Library.
- Kuhn, Gabriel (2010). Sober Living for the Revolution: Hardcore Punk, Straight Edge, and Radical Politics. PM Press. p. 137. ISBN 978-1604860511. Retrieved 7 October 2017.
- Sanna, Jacopo (20 September 2017). "The Sincere and Vibrant World of the Czech DIY Scene". Bandcamp. Archived from the original on 12 March 2018. Retrieved 12 March 2018.
Every year, at the end of July, the small and grassy airport of Rokycany, a small Czech town a few miles east of Plzeň, fills with people for a gathering called Fluff Fest. Attendance is a summer ritual for many European fans of punk, hardcore, crust, and screamo. Featuring more than a hundred bands, tons of vegan food, a fanzine library, and various workshops, Fluff Fest has established itself as the main DIY hardcore punk event in Europe, growing every year since its inaugural edition in 2000.
- Nick Pendergrast, "Environmental Concerns and the Mainstreaming of Veganism", in T. Raphaely (ed.), Impact of Meat Consumption on Health and Environmental Sustainability, IGI Global, 2015, 106.
- Hancox, Dan (1 April 2018). "The unstoppable rise of veganism: how a fringe movement went mainstream". The Guardian. Archived from the original on 2 April 2018. Retrieved 2 April 2018.
- Parker, John. "The year of the vegan". The Economist. Retrieved 19 February 2019.
- "European Parliament legislative resolution of 16 June 2010", European Parliament: "The term 'vegan' shall not be applied to foods that are, or are made from or with the aid of, animals or animal products, including products from living animals."
- Rynn Berry, "Veganism", The Oxford Companion to American Food and Drink, Oxford University Press, 2007, 604–605
- Burt, Kate (18 May 2012). "Is this the end of meat?". The Independent. Archived from the original on 12 March 2018. Retrieved 12 March 2018.
- Shah, Allie (8 January 2016). "Nation's first vegan butcher shop to open in Minneapolis Jan. 23". Star Tribune. Archived from the original on 13 March 2018. Retrieved 12 March 2018.
The Herbivorous Butcher is scheduled to open on Jan. 23  in northeast Minneapolis. [...] The opening of a vegan butcher shop is yet another sign of the rise of fake meat in American diets. Since 2012, sales of plant-based meat alternatives have grown 8 percent, to $553 million annually, according to the market research firm, Mintel.
- Walraven, Michel (14 September 2011). "Vegetarian butchers make a killing". Radio Netherlands Worldwide. Archived from the original on 4 April 2014. Retrieved 12 March 2018.
The first Vegetarian Butcher shop opened its doors in October 2010 in The Hague. Now, less than a year later, there are 30 spread all over the country. The display counter of these shops challenges even a staunchly carnivorous stomach not to rumble; the fake meat products are almost indistinguishable from the real thing.
- Locker, Melissa (7 January 2016). "A Vegan 'Butcher Shop' Is Opening in Minnesota". TIME. Archived from the original on 13 March 2018. Retrieved 12 March 2018.Gajanan, Mahita (29 January 2016). "The Herbivorous Butcher: sausage and steak – but hold the slaughter". The Guardian. Archived from the original on 13 March 2018. Retrieved 12 March 2018.
The Walches soon took their products on the road, selling them at farmers’ markets and breweries across the midwest, before returning to Minneapolis and opening the Herbivorous Butcher on 23 January . More than 5,000 patrons visited the shop on its opening weekend.
- "US sales of dairy milk turn sour as non-dairy milk sales grow 9% in 2015". Mintel. April 2016. Archived from the original on 26 January 2018. Retrieved 12 March 2018.
The continued popularity of non-dairy milk is troubling for the dairy milk category with Mintel research revealing that half (49 percent) of Americans consume non-dairy milk, including 68 percent of parents and 54 percent of children under age 18. What's more, seven in 10 (69 percent) consumers agree that non-dairy milk is healthy for kids compared to 62 percent who agree that dairy milk is healthy for kids. [...] While an overwhelming majority of Americans consume dairy milk (91 percent), it is most commonly used as an addition to other food (69 percent), such as cereal, or as an ingredient (61 percent). Just 57 percent of consumers drink dairy milk by itself.
- Khomami, Nadia (8 February 2015). "From Beyoncé to the Baftas, vegan culture gets star status". The Guardian. Archived from the original on 13 March 2018. Retrieved 12 March 2018.
In 2012 there were an estimated 150,000 vegans in the UK, a number thought to have increased dramatically. Mintel's 2014 report on the market for dairy drinks, milk and cream, showed the non-dairy market jumping from 36m litres in 2011 to 92m litres in 2013, an increase of 155%. Plant-based, non-dairy foods are worth £150.6m a year and sales of soya-based alternatives to yoghurt are rising by 8% year on year.
- Wandel, Hannah (10 March 2011). Witkop, Nathan (ed.). "Europe's first vegan supermarket opens in Dortmund". Deutsche Welle. Archived from the original on 27 January 2018. Retrieved 12 March 2018.
- Mesure, Susie (8 December 2013). "Veganism 2.0: Let them eat kale". The Independent. Archived from the original on 13 March 2018. Retrieved 12 March 2018.
One further example of how plant-based diets are becoming mainstream will arrive in Britain next year, when a German-owned chain of vegan supermarkets opens its first outlet in London. Veganz, which is a European first in offering a full range of vegan grocery products, opened its first store in Berlin in 2011. It is expanding fast and aims to have 21 outlets across Europe by the end of 2015.
- Moon, Louise (28 October 2017). "Inside Hong Kong's growing appetite for veganism". Hong Kong (Health & Environment). South China Morning Post. Alibaba Group. Archived from the original on 10 April 2018. Retrieved 10 April 2018.
In contrast, Hong Kong residents in 2015 consumed the highest amount of meat and seafood in the world, at 140kg per capita, a study by global market research company Euromonitor found. Yet in the five years from 2015 to 2020, China's vegan market is expected to rise by more than 17 per cent – marking the fastest growth rate internationally in that period and offering proof the trend has filtered into the region in recent years.
- White, Victoria (24 May 2016). "Euromonitor launches new Ethical Labels database". New Food. Russell Publishing. Archived from the original on 12 April 2018. Retrieved 12 April 2018.
The top three fastest growing vegan markets between 2015 and 2020 are China at 17.2 percent, United Arab Emirates at 10.6 percent, and Australia at 9.6 percent."Sales growth of the vegan market between 2015 and 2020 worldwide, by country". Euromonitor International. May 2016. Archived from the original on 12 April 2018. Retrieved 12 April 2018 – via Statista.
According to the report, China was projected to be the fastest growing market for vegan products between 2015 and 2020, with a growth rate of 17.2 percent. As of 2016, Asia Pacific held the largest share of vegan consumers globally, with approximately nine percent of people following a vegan diet in this area. [...] China, the United Arab Emirates and Australia were forecast to be the fastest growing markets for vegan products between 2015 and 2020. Australia's vegan market was projected to have a growth rate of 9.6 percent during the period considered.
- Cormack, Lucy (4 June 2016). "Australia is the third-fastest growing vegan market in the world". The Sydney Morning Herald. Fairfax Media. Archived from the original on 12 April 2018. Retrieved 12 April 2018.
The Brewers are an example of the increasing move towards veganism in Australia, now the third-fastest growing vegan market in the world, after the United Arab Emirates and China. Data from market researcher Euromonitor International has shown Australia's packaged vegan food market is currently worth almost $136 million, set to reach $215 million by 2020.
- Guttman, Amy (4 October 2013). "Meat-Drenched Oktoberfest Warms To Vegans". The Salt. NPR. Archived from the original on 13 March 2018. Retrieved 13 March 2018.
The culinary cornerstones of the Munich festival, which runs this year from Sept. 21 to Oct. 6, include roast pork, ham hock, and weisswurst—a white sausage that complements the 40 different types of local beer. But this year, breaking with a 200-year-old tradition, Oktoberfest is catering to vegans. Claudia Bauer of the Munich City Council, which organizes the festival, says the move is a sign of the times.
- "Why 'Vegan' Is THE Word of 2016". PETA Australia. 12 April 2016. Archived from the original on 24 February 2018. Retrieved 24 February 2018.
- Barbara Reiter, Anita Kattinger, "Total Vegan", Kurier, 28 May 2013.
- (in Dutch) "Minder vlees eten steeds meer ingeburgerd", Vilt, 16 February 2016.
- "Most vegans, vegetarians in Canada are under 35: Survey".
- Agrawal, Sutapa; Millett, Christopher J; Dhillon, Preet K; Subramanian, SV; Ebrahim, Shah (2014). "Type of vegetarian diet, obesity and diabetes in adult Indian population". Nutrition Journal. 13 (1): 89. doi:10.1186/1475-2891-13-89. PMC 4168165. PMID 25192735.
- Sales, Ben (17 October 2014). "Israelis growing hungry for vegan diet". Tel Aviv: Jewish Telegraphic Agency. Archived from the original on 3 March 2018. Retrieved 3 March 2018 – via The Times of Israel.Avivi, Yuval (6 March 2014). "Is Tel Aviv's vegan craze here to stay?". Al-Monitor. Archived from the original on 1 September 2017. Retrieved 15 April 2018.
Another poll, published by the Panels Institute in advance of the new season of the reality cooking show 'Master Chef' in January 2014 found that 8% of Israelis define themselves as vegetarians and 5% as vegans. In that same poll, 13% of the respondents said that they are considering adopting a vegan or vegetarian lifestyle in the near future, while almost 25% said that they had reduced their meat consumption in the last year.
Cohen, Tova (21 July 2015). "In the land of milk and honey, Israelis turn vegan". Reuters. Tel Aviv. Archived from the original on 4 March 2018. Retrieved 4 March 2018.
A study prepared for the Globes newspaper and Israel's Channel Two found 5 percent of Israelis identify as vegan and 8 percent as vegetarian while 13 percent are weighing going vegan or vegetarian. In 2010 just 2.6 percent were vegetarian or vegan.
- "Veganism in Israel (Society & Culture: Veganism)". The Jewish Virtual Library. AICE. February 2016. Archived from the original on 5 March 2018. Retrieved 4 March 2018.
Israel is home to the largest percentage of vegans per capita in the world. Approximately 5 percent of Israelis (approximately 300,000) are vegans according to a 2015 survey by Globes and Israel's Channel 2 News, compared to 2 percent of U.S. and U.K. citizens and only 1 percent of Germans. Hence, it’s not surprising that more than 400 certified vegan restaurants can be found in Tel Aviv alone.
- Shpigel, Noa (13 September 2015). "Veganism on the Rise Among Israeli Arabs". Haaretz. Archived from the original on 5 March 2018. Retrieved 4 March 2018.
- Kamin, Debra (December 2015). "Big in Israel: Vegan Soldiers". The Atlantic. Archived from the original on 4 March 2018. Retrieved 4 March 2018.
The IDF is also issuing leather-free combat boots and wool-free berets to soldiers who register as vegan, so they can march into battle knowing that no living creature has been harmed in their provisioning. (What happens during battle is, of course, harder to control.)
Cheslow, Daniella (10 December 2015). "As More Israelis Go Vegan, Their Military Adjusts Its Menu". The Salt. NPR. Archived from the original on 4 March 2018. Retrieved 4 March 2018.
The Israeli military, it turns out, was surprisingly eager to help. A military spokesman tells The Salt that vegans serve in all capacities, including as combat soldiers. Vegan soldiers wear wool-free berets and leather-free boots, and they get an additional stipend to supplement their food, the military says.
- (in Italian) Vera Schiavazzi, "Addio carne e pesce: in aumento il popolo dei vegetariani e vegani in Italia", La Repubblica, 2 October 2015.
- (in Dutch) NVV, "Vegan jaaroverzicht 2017", 2018.
- "What Vegan Travelers Need to Know about Dining in Romania". Huffington Post. 14 February 2017. Retrieved 30 July 2018.
- Molloy, Antonia (24 March 2014). "One in ten Swedes is vegetarian or vegan, according to study". The Independent. Archived from the original on 22 March 2018. Retrieved 22 March 2018.
In the poll conducted by Demoskop, six per cent of respondents said they were vegetarians, while four per cent said they were vegans. The highest prevalence was seen among 15–34 year-olds, with 17 per cent describing themselves as vegetarian or vegan.
- "FAQ: Wie viele VeganerInnen gibt es in der Schweiz?" [FAQ: How many vegans are there in Switzerland?] (in German). Vegane Gesellschaft Schweiz (Vegan Society Switzerland). Archived from the original on 8 March 2018. Retrieved 7 March 2018.
Es gibt keine verlässlichen und aktuellen Zahlen für die Schweiz, die Daten werden nicht statistisch erhoben. Die Vegane Gesellschaft Schweiz geht davon aus, dass aktuell rund 1% der Schweizer Bevölkerung vegan lebt.
- "Would you describe yourself as a vegetarian or vegan?", Survey of Public Attitudes and Behaviours toward the Environment, Department for Environment, Food and Rural Affairs, 2007, table 210, question F7, 481: 81 respondents out of 3,618 said they were vegans.
- "Find out how many vegans are in Great Britain". The Vegan Society. 17 May 2016. Archived from the original on 5 March 2018. Retrieved 4 March 2018.
There are over half a million vegans in Britain—at least 1.05% of the 15 and over population*—new research commissioned by The Vegan Society in partnership with Vegan Life magazine, has found. At least 542,000 people in Britain are now following a vegan diet and never consume any animal products including meat, fish, milk, cheese, eggs and honey. This is a whopping increase since the last estimate of 150,000 ten years ago, making veganism one of Britain's fastest growing lifestyle movements. [...] *There are 51 million people in England, Scotland and Wales aged 15 and over.
- Petter, Olivia (3 April 2018). "Number of vegans in UK soars to 3.5 million, survey finds". Indy/Eats. The Independent. Archived from the original on 3 April 2018. Retrieved 3 April 2018.
[A]ccording to a new survey by comparethemarket.com, there has been a significant spike in the number of people going vegan in the UK since 2016, with more than 3.5 million Brits now identifying as such. The research means that seven per cent of Great Britain's population are now shunning animal products altogether for life less meaty—and cheesy. [...] Supported by Gresham College professor Carolyn Roberts, the research suggests that environmental concerns are largely responsible for edging people towards a vegan diet, as Brits strive to reduce their carbon footprint.
- "Veganism Skyrockets To 7% Of UK Population, Says New Survey". 2 April 2018.
- Newport, Frank (26 July 2012). "In U.S., 5% Consider Themselves Vegetarians". Gallup. Archived from the original on 5 March 2018. Retrieved 4 March 2018.
Vegetarianism in the U.S. remains quite uncommon and a lifestyle that is neither growing nor waning in popularity. The 5% of the adult population who consider themselves to be vegetarians is no larger than it was in previous Gallup surveys conducted in 1999 and 2001. The incidence of veganism is even smaller, at a scant 2% of the adult population.
- "Study of Current and Former Vegetarians and Vegans", Faunalytics, December 2014, 4; "How Many Former Vegetarians and Vegans Are There?", Faunalytics, 2 December 2014.
- Neff, Michelle (27 June 2017). "6 Percent of Americans Now Identify as Vegan – Why This Is a Huge Deal for the Planet". One Green Planet. Archived from the original on 3 April 2018. Retrieved 3 April 2018."Top Trends in Prepared Foods 2017: Exploring trends in meat, fish and seafood; pasta, noodles and rice; prepared meals; savory deli food; soup; and meat substitutes". Research and Markets. June 2017. Archived from the original on 3 April 2018. Retrieved 3 April 2018 – via Report Buyer.
Consumers' diets are diverse, and while most claim not to follow a specific diet, there is a gradual shift occurring in response to health trends. Interestingly, 44% of consumers in Germany follow a low-meat diet, which is a significant increase from 2014 (26%). Similarly, 6% of US consumers now claim to be vegan, up from just 1% in 2014.
- "Criteria for Vegan Food". The Vegan Society. Archived from the original on 7 February 2010. Retrieved 13 March 2018.
- "Vegan Trademark standards". The Vegan Society. Archived from the original on 14 March 2018. Retrieved 13 March 2018.
- "What is Vegan?". American Vegan Society. Archived from the original on 17 March 2018. Retrieved 17 March 2018.
- "Medications". The Vegan Society. Archived from the original on 14 March 2018. Retrieved 13 March 2018.
Vegans avoid using animals 'as far as is practicable and possible'. This definition recognises that it is not always possible to make a choice that avoids the use of animals. Sometimes, you may have no alternative to taking prescribed medication.
- Kollewe, Julia (29 November 2016). "Bank of England urged to make new £5 note vegan-friendly". The Guardian. London. Retrieved 7 January 2019.
- Halford, Jodie (8 December 2016). "How difficult is it to avoid animal products in everyday life?". BBC News Online. Retrieved 7 January 2019.
- "The FDA's Drug Review Process: Ensuring Drugs Are Safe and Effective". Food and Drug Administration. 24 November 2017. Archived from the original on 14 March 2018. Retrieved 13 March 2018.
- Science, Medicine, and Animals. Safety Testing. Washington (DC): National Academies Press (US): National Research Council (US) Committee to Update Science, Medicine, and Animals. 2004.
- Gary Steiner, Animals and the Limits of Postmodernism, New York: Columbia University Press, 2013, 127–128.
- Embar, Wanda. "Ingredients". Vegan Peace. Archived from the original on 26 January 2018. Retrieved 13 March 2018.David L. Meeker (ed.), Essential Rendering: All About The Animal By-Products Industry, National Renderers Association, 2006.
- Barkham, Patrcik (12 January 2019). "'We're humus sapiens': the farmers who shun animal manure". The Guardian. Retrieved 14 January 2019.
- "Flublok Seasonal Influenza (Flu) Vaccine". Centers for Disease Control and Prevention. 14 December 2017. Archived from the original on 14 March 2018. Retrieved 13 March 2018.
- Stepaniak 2000, 20, 115–118, 154.
- S. Aerts, et al., "Culling of day-old chicks: opening the debates of Moria?" in Kate Millar, Pru Hobson West, Brigitte Nerlich (eds.), Ethical Futures: Bioscience and Food Horizons, Wageningen Academic Publishers, 2009, 117.
- Lori Gruen, Ethics and Animals, Cambridge University Press, 2011, 85–86.
- Erik Marcus, Veganism: The New Ethics of Eating, McBooks Press, 2000, 128–129.
- Engber, Daniel (30 July 2008). "The Great Vegan Honey Debate: Is honey the dairy of the insect world?". Slate. Archived from the original on 9 March 2018. Retrieved 9 March 2018.
- "The honey industry". The Vegan Society. Archived from the original on 9 March 2018. Retrieved 9 March 2018.
- Heinze, Cailin (15 March 2017). "A big pawprint: The environmental impact of pet food". Environment+Energy. The Conversation. Archived from the original on 13 April 2018. Retrieved 13 April 2018.Hewitt, Alison (4 August 2017). "The truth about cats' and dogs' environmental impact". UCLA Newsroom. University of California, Los Angeles. Archived from the original on 12 April 2018. Retrieved 12 April 2018.
- Rastogi, Nina (23 February 2010). "The Trouble With Kibbles". Health and Science (The Green Lantern). Slate. Archived from the original on 12 April 2018. Retrieved 12 April 2018.
- Wakefield, Lorelei A.; Shofer, Frances S.; Michel, Kathryn E. (2006). "Evaluation of cats fed vegetarian diets and attitudes of their caregivers". Journal of the American Veterinary Medical Association (published 1 July 2006). 229 (1): 70–3. doi:10.2460/javma.229.1.70. PMID 16817716.Rothgerber, Hank (1 September 2013) [Epub published on 22 April 2013]. "A Meaty Matter: Pet Diet and the Vegetarian's Dilemma". Appetite (Research report). 68: 76–82. doi:10.1016/j.appet.2013.04.012. eISSN 1095-8304. ISSN 0195-6663. LCCN 83646052. PMID 23619313.Welch, Dan; Brown, Katy (24 May 2010). "The ethics of veggie cats and dogs". The Guardian. Archived from the original on 12 April 2018. Retrieved 12 April 2018.Gonzalez, Robbie (31 July 2015). "The Animal-Lover's Dilemma: I Don't Eat Meat, but My Pet Does". io9. Archived from the original on 12 April 2018. Retrieved 12 April 2018.Greener, Helen Bee (15 November 2017). "Should we feed cats and dogs a vegan diet?". Vegan Food & Living. Anthem Publishing. Archived from the original on 13 April 2018. Retrieved 13 April 2018.
- Capps, Ashley (15 June 2015). "Should Vegans Have Vegan Dogs and Cats?". Free From Harm. Archived from the original on 12 April 2018. Retrieved 12 April 2018.
- Gabardi, Chiara Spagnoli (7 April 2016). "Can Dogs & Cats Eat a Vegan Diet?". Eluxe Magazine. Archived from the original on 12 April 2018. Retrieved 12 April 2018.
- Knight, Andrew (20 March 2015). "Vegan animal diets: facts and myths". The Vegan Society. Archived from the original on 12 April 2018. Retrieved 12 April 2018.
- James, Lauren (7 October 2017). "Vegan dogs and cats in Hong Kong – how diet lowers pets' carbon footprint and improves their health, according to owners". Lifestyle (Health & Wellness). South China Morning Post. Alibaba Group (published 6 October 2017). Archived from the original on 13 April 2018. Retrieved 13 April 2018.Solon, Olivia (2 February 2018). "The owners putting pets on vegan diets: 'We feed our animals without exploiting others'". Life and Style. The Guardian. Archived from the original on 12 April 2018. Retrieved 12 April 2018.
- "Veggie Cat Food? Why Not All Cats Need Meat". EarthTalk. Scientific American. 12 March 2009. Archived from the original on 12 April 2018. Retrieved 12 April 2018 – via E–The Environmental Magazine.
- McDermott, Marie Tae (6 June 2017). "The Vegan Dog". The New York Times. Archived from the original on 12 April 2018. Retrieved 12 April 2018.
- Heussner, Ki Mae; Berman, John (8 April 2009). "Can My Pet Be a Vegan Like Me?". Technology. ABC News. Archived from the original on 12 April 2018. Retrieved 12 April 2018.Hawn, Roxanne (19 May 2011). "Should Your Pet Go on a Vegetarian Diet?". Healthy Pets. WebMD. Reviewed by Audrey Cook. Archived from the original on 12 April 2018. Retrieved 12 April 2018.Nancarrow, Dan (2 May 2012). "Vegan pet food triggers meaty debate". Brisbane Times. Fairfax Digital. Archived from the original on 12 April 2018. Retrieved 12 April 2018.Lee, Justine A. (25 September 2013). "Is It Possible (Or Safe) to Make Your Pet a Vegetarian?". Pet Health Network. IDEXX Laboratories. Archived from the original on 12 April 2018. Retrieved 12 April 2018.Whigham, Nick (10 April 2018). "Is it a terrible idea to make your pet a vegan?". Technology & Science (Animals). news.com.au. News Corp Australia. Archived from the original on 13 April 2018. Retrieved 13 April 2018.
- Knight, Andrew; Leitsberger, Madelaine (2016). Phillips, Clive J. C. (ed.). "Vegetarian versus Meat-Based Diets for Companion Animals". Animals (Review article) (published 21 September 2016). 6 (9): 57. doi:10.3390/ani6090057. PMC 5035952. PMID 27657139.
- Kanakubo, Kayo; Fascetti, Andrea; Larsen, Jennifer A. (2015). "Assessment of protein and amino acid concentrations and labeling adequacy of commercial vegetarian diets formulated for dogs and cats". Journal of the American Veterinary Medical Association (published 15 August 2015). 247 (4): 385–92. doi:10.2460/javma.247.4.385. PMID 26225610.
- Reed Mangels, Virginia Messina and Mark Messina, The Dietitian's Guide to Vegetarian Diets, Jones & Bartlett Learning, 2011, 7.
- Berkeley Wellness (2 December 2014). "Fake Meat Gets Real". Berkeley Wellness. Berkeley University of California. Archived from the original on 25 February 2018. Retrieved 25 February 2018.
Made from such ingredients as soy, beans, lentils, wheat gluten, rolled oats, brown rice, nuts, sunflower seeds, and vegetables (like mushrooms, onions, peas, peppers, and carrots), fake meats are also being embraced by some hard-core meat eaters. And you won’t find just faux burgers, sausages, hot dogs, and breakfast patties anymore. Now there is everything from chicken-less strips and beef-less tips to pulled 'pork' and 'fish' fillets, all ready to heat and eat. Faux prawns are not only vegetarian, but kosher to boot.
- Mangels, Messina and Messina 2011, 256–257.
- Mangels, Messina and Messina, 2011, 444.
- "Basic Report: 01077, Milk, whole, 3.25% milkfat, with added vitamin D". Agricultural Research Service. United States National Agricultural Library. United States Department of Agriculture. May 2016. Archived from the original on 16 March 2018. Retrieved 16 March 2018.
- "Basic Report: 16222, Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D". Agricultural Research Service. United States National Agricultural Library. United States Department of Agriculture. May 2016. Archived from the original on 16 March 2018. Retrieved 16 March 2018.
- "Full Report (All Nutrients): 45179305, Silk, almondmilk, unsweetened original, UPC: 025293001701". Label Insight. 25 June 2017. Archived from the original on 16 March 2018. Retrieved 16 March 2018 – via United States Department of Agriculture.
- Krule, Miriam (15 August 2012). "Two Scoops, Hold the Dairy: What's the best vegan ice cream? We taste-tested six dairy-free brands". Slate. Archived from the original on 3 March 2018. Retrieved 3 March 2018.
- Monica Reinagel, Nutrition Diva's Secrets for a Healthy Diet, Macmillan 2011, 20–21.
- Reed Mangels, The Everything Vegan Pregnancy Book, Adams Media, 2011, 174.
- Russell J. Merritt, Belinda H. Jenks, "Safety of Soy-Based Infant Formulas Containing Isoflavones: The Clinical Evidence", The Journal of Nutrition, 134(5), 1 May 2004, 1220–1224: "Modern soy formulas meet all nutritional requirements and safety standards of the Infant Formula Act of 1980." PMID 15113975
- Coscarelli, Chloe (2012). Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way. Simon and Schuster. ISBN 978-1451636758.
- Stepkin, Kay (16 January 2013). "Vegan cheese replaces lingering brie craving: Vegan brie takes just minutes of actual work". Chicago Tribune. Archived from the original on 3 March 2018. Retrieved 3 March 2018.
- Buren, Alex Van (29 March 2018). "What Is Vegan Cheese Exactly—and Should You Be Eating It?". Health. Yahoo!. Archived from the original on 3 April 2018. Retrieved 3 April 2018.
Those looking to emulate the creamy texture and saltiness of real cheese tend to find themselves reaching for cashews, both at restaurants and at home. [...] But several other nuts can be transformed into vegan 'cheese'—what Keenan calls 'nutcheese'—such as almonds and pine nuts, among others.
- Moreau, Elise. "What in the World is Vegan Cheese, Anyway? Can it Actually Replace 'Real' Cheese?". Foodie Buzz. Organic Authority. Archived from the original on 3 April 2018. Retrieved 3 April 2018.
Depending on the brand and recipe that's used, vegan cheese can be made from soy protein (used in shiny, slick, rubbery varieties), solidified vegetable oil (like coconut, palm, or safflower) nutritional yeast, thickening agar flakes, nuts (including cashews, macadamias, and almonds), tapioca flour, natural enzymes, vegetable glycerin, assorted bacterial cultures, arrowroot, and even pea protein.
- Zimberoff, Larissa (17 May 2019). "There's a multibillion-dollar race on to replace the egg. Good luck with that". Los Angeles Times. Retrieved 3 July 2019.
- Thomson, Julie (12 June 2017). "8 Genius Egg Substitutes For Baking". HuffPost. Retrieved 2 July 2019.
- Ryland, Ali (22 May 2015). "20 amazing things you can do with aquafaba". The Vegan Society. Archived from the original on 5 March 2018. Retrieved 4 March 2018.
- Brenda Davis and Vesanto Melina, Becoming Raw: The Essential Guide to Raw Vegan Diets, Summertown: Book Publishing Company, 2010, 4.
- Mangels, Messina and Messina 2011, 71; for their chapter on protein, 65–79.
- Mangels, Messina and Messina 2011, 72, 78.
- M. Messina and V. Messina, "The role of soy in vegetarian diets", Nutrients, 2(8), August 2010, 855–888. doi:10.3390/nu2080855 PMID 22254060 A. Vega-Gálvez, et al., "Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review", Journal of the Science of Food and Agriculture, 90(15), December 2010, 2541–2547. doi:10.1002/jsfa.4158 PMID 20814881 L. E. James Abugoch, "Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties", Advances in Food and Nutrition Research, 58, 2009, 1–31. doi:10.1016/S1043-4526(09)58001-1 PMID 19878856
- Long, Cynthia (22 February 2012). "Crediting Tofu and Soy Yogurt Products" (PDF). Food and Nutrition Service (Memorandum). Alexandria, VA: United States Department of Agriculture. Archived from the original (PDF) on 12 July 2017. Retrieved 13 March 2018.
The Nutrition Standards in the National School Lunch and School Breakfast Programs final rule was published on January 26, 2012. The final rule gives schools the option to offer commercially prepared tofu as a meat alternate in the National School Lunch Program (NSLP) and School Breakfast Program (SBP).
- Mangels, Messina and Messina 2011, 75ff.
- Mangels, Messina and Messina 2011, 77.
- Fumio Watanabe, et al., "Vitamin B12-Containing Plant Food Sources for Vegetarians", Nutrients, 6(5), 5 May 2014, 1861–1873. doi:10.3390/nu6051861 PMID 24803097 Fumio Watanabe, et al., "Biologically active vitamin B12 compounds in foods for preventing deficiency among vegetarians and elderly subjects", Journal of Agriculture and Food Chemistry, 61(280), 17 July 2013, 6769–6775. doi:10.1021/jf401545z PMID 23782218
- Reed Mangels, Virginia Messina, and Mark Messina, "Vitamin B12 (Cobalamin)", The Dietitian's Guide to Vegetarian Diets, Jones & Bartlett Learning, 2011, 181–192.
- "Vitamin B12 – Fact Sheet for Health Professionals". Office of Dietary Supplements, US National Institutes of Health. 11 February 2016. Retrieved 24 February 2018.
- Briani C, Dalla Torre C, Citton V, Manara R, Pompanin S, Binotto G, et al. (2013). "Cobalamin deficiency: clinical picture and radiological findings". Nutrients (Review). 5 (11): 4521–39. doi:10.3390/nu5114521. PMC 3847746. PMID 24248213.
- Debra Wasserman, Reed Mangels, Simply Vegan, The Vegetarian Resource Group, 2006, 171; also at Reed Mangels, "Vitamin B12 in the Vegan Diet", The Vegetarian Resource Group, accessed 8 July 2015.
- Roman Pawlak, et al., "The prevalence of cobalamin deficiency among vegetarians assessed by serum vitamin B12: a review of literature", European Journal of Clinical Nutrition, 68(5), May 2014, 541–548. doi:10.1038/ejcn.2014.46 PMID 24667752
- C. W. Wong, "Vitamin B12 deficiency in the elderly: is it worth screening?", Hong Kong Medical Journal, 21(2), April 2015, 155–164. doi:10.12809/hkmj144383 PMID 25756278
- Roman Pawlak, et al., "How prevalent is vitamin B(12) deficiency among vegetarians?", Nutrition Reviews, 71(2), February 2013, 110–117. doi:10.1111/nure.12001 PMID 23356638
- Moore, SJ; Warren, MJ (1 June 2012). "The anaerobic biosynthesis of vitamin B12". Biochemical Society Transactions. 40 (3): 581–6. doi:10.1042/BST20120066. PMID 22616870.
- Graham, Ross M.; Deery, Evelyne; Warren, Martin J. (2009). "18: Vitamin B12: Biosynthesis of the Corrin Ring". In Warren, Martin J.; Smith, Alison G. (eds.). Tetrapyrroles Birth, Life and Death. New York, NY: Springer-Verlag New York. p. 286. doi:10.1007/978-0-387-78518-9_18. ISBN 978-0-387-78518-9.
- "Foods highest in Vitamin B12 (based on levels per 100-gram serving)". Nutrition Data, Conde Nast, USDA National Nutrient Database, release SR-21. 2014. Retrieved 16 February 2017.
- "Dietary Supplement Fact Sheet: Vitamin B12". Office of Dietary Supplements, National Institutes of Health. Retrieved 28 September 2011.
- Mangels, Messina and Messina 2011, 187.
- Mangels, Messina and Messina 2011, 190, 297; Debra Wasserman, Reed Mangels, Simply Vegan, The Vegetarian Resource Group, 2006, 171; Mangels 2006.
- Joanne Stepaniak, The Nutritional Yeast Cookbook, Book Publishing Company, 1997, 6.
- Fang H, Kang J, Zhang D (2017). "Microbial production of vitamin B12: a review and future perspectives". Microb Cell Fact (Review). 16 (1): 15. doi:10.1186/s12934-017-0631-y. PMC 5282855. PMID 28137297.
- Riaz, Muhammad; Fouzia Iqbal; Muhammad Akram (2007). "Microbial production of vitamin B12 by methanol utilizing strain of Pseudomonas specie". Pak J. Biochem. Mol. Biol. 1. 40: 5–10.
- Kent JA, Bommaraju T, Barnicki SD (2017). Handbook of Industrial Chemistry and Biotechnology. Springer. p. 1561. ISBN 978-3-319-52287-6.CS1 maint: Uses authors parameter (link)
- Xia W, Chen W, Peng WF, Li KT (2015). "Industrial vitamin B12 production by Pseudomonas denitrificans using maltose syrup and corn steep liquor as the cost-effective fermentation substrates". Bioprocess Biosyst Eng. 38 (6): 1065–73. doi:10.1007/s00449-014-1348-5. PMID 25561346.
- "Calcium (Fact Sheet for Health Professionals)". Office of Dietary Supplements. National Institutes of Health. 2 March 2017. Archived from the original on 17 March 2018. Retrieved 17 March 2018.
- Mangels, Messina and Messina 2011, 109ff.
- Catherine A. Ross, et al. (eds.), "DRI Dietary Reference Intakes, Calcium, Vitamin D", Committee to Review Dietary Reference Intakes for Vitamin D and Calcium, Institute of Medicine, 2011.
- "Calcium, mg per 100 g; Food Groups: Vegetables and Vegetable Products". US Department of Agriculture Food Composition Databases. 7 May 2019. Retrieved 29 May 2019.
- Paul N. Appleby et al., "Comparative fracture risk in vegetarians and nonvegetarians in EPIC-Oxford", European Journal of Clinical Nutrition, 61(12), February 2007, 1400–1406. doi:10.1038/sj.ejcn.1602659 PMID 17299475
- "Calcium: Dietary Supplement Fact Sheet", National Institutes of Health, Office of Dietary Supplements, 21 November 2013.
- A. Reed Mangels, "Bone nutrients for vegetarians", American Journal of Clinical Nutrition, July 2014, Supplement 1, 69S–765S. doi:10.3945/ajcn.113.071423 PMID 24898231
- L. T. Ho-Pham et al., "Effect of vegetarian diets on bone mineral density: a Bayesian meta-analysis", American Journal of Clinical Nutrition, 90(4), October 2009, 943–950. doi:10.3945/ajcn.2009.27521 PMID 19571226
- Annabelle M. Smith, "Veganism and osteoporosis: a review of the current literature", International Journal of Nursing Practice, 12(5), October 2006, 302–306. doi:10.1111/j.1440-172X.2006.00580.x PMID 16942519
- "Vitamin D", Office of Dietary Supplements, National Institutes of Health; Mangels et al. 2011, 204–209; Ross et al. (Institute of Medicine) 2011, 75–124.
- Mangels et al. 2011, 207–208; "Vitamin D: Health Risks from Excessive Vitamin D", Office of Dietary Supplements, National Institutes of Health.
- Wang, Ting; Bengtsson, Göran; Kärnefelt, Ingvar; Björn, Lars Olof (1 September 2001). "Provitamins and vitamins D2 and D3 in Cladina spp. over a latitudinal gradient: possible correlation with UV levels" (PDF). Journal of Photochemistry and Photobiology B: Biology. 62 (1–2): 118–122. doi:10.1016/S1011-1344(01)00160-9. PMID 11693362. Archived (PDF) from the original on 22 March 2018. Retrieved 22 March 2018.
- Watson, Elaine (13 March 2012). "Veggie vitamin D3 maker explores novel production process to secure future supplies". NutraIngredients-USA. William Reed Business Media. Archived from the original on 22 March 2018. Retrieved 22 March 2018.
The D3 is currently wild harvested from lichen that grows on rocks, trees and other locations in North America, Asia and Scandinavia [...] It is collected in buckets and washed at source, and then put through a multi-step process of extraction (using ethanol), purification and concentration in the UK before it is added to a vegetable oil carrier (medium chain triglycerides). It is then shipped over to GHT in canisters to be made into finished products (sprays, softgels etc).Watson, Elaine (7 December 2012). "Lichen-based vegan vitamin D3 gains momentum as Nordic Naturals introduces new product". NutraIngredients-USA. William Reed Business Media. Archived from the original on 22 March 2018. Retrieved 22 March 2018.
- Mangels, Messina and Messina 2011, 209.
- Ross et al. (Institute of Medicine) 2011, 75.
- Mangels, Messina and Messina 2011, 141.
- Mangels, Messina and Messina 2011, 138ff, 143–144. For a detailed discussion, "Iron", Food and Nutrition Board, Institute of Medicine, National Academy Press, 2001, 290–393.
- Mangels, Messina and Messina 2011, 146].
- Mangels, Messina and Messina 2011, 143.
- "Iron: Health Risks from Excessive Iron", Office of Dietary Supplements, National Institutes of Health.
- Davida Gypsy Breier, Reed Mangels, Vegan & Vegetarian FAQ, The Vegetarian Resource Group, 2001, 27.
- Mangels, Messina and Messina 2011, 142; Reed Mangels, "Iron in the Vegan Diet", The Vegetarian Resources Group.
- Sanders Tom A (1999). "The nutritional adequacy of plant-based diets". The Proceedings of the Nutrition Society. 58 (2): 265–9. doi:10.1017/S0029665199000361. PMID 10466165.
- "Omega-3 Fatty Acids and Health", Office of Dietary Supplements, National Institutes of Health. The Adequate Intake for ALA is 1.1–1.6 g/day.
- "Omega-3 Fatty Acids and Health", Office of Dietary Supplements, National Institutes of Health. Adequate Intakes for EPA and DHA have not been determined.
- Paul N. Appleby, et al., "The Oxford Vegetarian Study: an overview", American Journal of Clinical Nutrition, 70(3), September 1999, 525S–531S.
- "Iodine", Office of Dietary Supplements, National Institutes of Health. The RDA is 110 mcg (0–six months), 130 mcg (7–12 months), 90 mcg (1–8 years), 120 mcg (9–13 years), 150 mcg (14+). The RDA for pregnancy and lactation is 220 and 290 mcg respectively.
- Dinu, M; Abbate, R; Gensini, G. F; Casini, A; Sofi, F (2017). "Vegetarian, vegan diets and multiple health outcomes: A systematic review with meta-analysis of observational studies" (PDF). Critical Reviews in Food Science and Nutrition. 57 (17): 3640–3649. doi:10.1080/10408398.2016.1138447. hdl:2158/1079985. PMID 26853923.
- Woo, K. S; Kwok, T. C; Celermajer, D. S (2014). "Vegan Diet, Subnormal Vitamin B-12 Status and Cardiovascular Health". Nutrients. 6 (8): 3259–3273. doi:10.3390/nu6083259. PMC 4145307. PMID 25195560.
- Veganism, vegetarianism, bone mineral density, and fracture risk: a systematic review and meta-analysis
- "Vitamin B12 or folate deficiency anaemia – Symptoms". National Health Service, England. 16 May 2016. Retrieved 16 February 2017.
- Venkatramanan S, Armata IE, Strupp BJ, Finkelstein JL (2016). "Vitamin B-12 and Cognition in Children". Adv Nutr (Review). 7 (5): 879–88. doi:10.3945/an.115.012021. PMC 5015033. PMID 27633104.
- American Dietetic Association (2003). "Position of the American Dietetic Association and Dietitians of Canada: Vegetarian diets". Journal of the American Dietetic Association. 103 (6): 748–765. doi:10.1053/jada.2003.50142. PMID 12778049.
- "Position of the American Dietetic Association: Vegetarian diets". Journal of the American Dietetic Association. 109 (7): 1266–1282. 2009. doi:10.1016/j.jada.2009.05.027.
- "Dietary Guidelines for Australia" (PDF). Australian National Health and Medical Research Council.
- "Eating for Healthy Vegetarians" (PDF). The New Zealand Ministry of Health. Archived from the original (PDF) on 24 January 2019.
- "The vegan diet". The British National Health Service. 3 September 2018. Archived from the original on 19 May 2019.
- "Vegetarian nutrition". The British Nutrition Foundation. Archived from the original on 28 April 2019.
- "Vegan diets: everything you need to know". The Dietitians Association of Australia. Archived from the original on 19 May 2019.
- "Tips for Vegetarians". The United States Department of Agriculture. 22 June 2015. Archived from the original on 19 May 2019.
- "Vegetarian diet: How to get the best nutrition". The Mayo Clinic. Archived from the original on 19 May 2019.
- Minoli Amit, "Position statement: Vegetarian diets in children and adolescents", Paediatric Child Health, 15(5), 2010, 303–314, 1 June 2010, reaffirmed 1 February 2016. PMID 21532796
- "For vegetarians". The Heart and Stroke Foundation of Canada. Archived from the original on 28 April 2019.
- "The eatwell plate", National Health Service; "The vegan diet", National Health Service.
- "What Foods Are in the Protein Foods Group?". United States Department of Agriculture. 23 February 2015.
- "Vegetarian Choices in the Protein Foods Group". United States Department of Agriculture. Archived from the original on 18 October 2014. Retrieved 13 October 2014.
- Tuso, Phillip J.; Ismail, Mohamed H.; Ha, Benjamin P.; Bartolotto, Carole (2013). "Nutritional Update for Physicians: Plant-Based Diets". The Permanente Journal. 17 (2): 61–66. doi:10.7812/TPP/12-085. PMC 3662288. PMID 23704846.
- "Vegetarian Diets and Cancer Risk". American Institute of Cancer Research.
- "Position of the American Dietetic Association: vegetarian diets", Journal of the American Dietetic Association, 109(7), July 2009, 1266–1282. doi:10.1016/j.jada.2009.05.027 PMID 19562864
- Piccoli, GB; Clari, R; Vigotti, FN; Leone, F; Attini, R; Cabiddu, G; Mauro, G; Castelluccia, N; Colombi, N; Capizzi, I; Pani, A; Todros, T; Avagnina, P (April 2015). "Vegan-vegetarian diets in pregnancy: danger or panacea? A systematic narrative review". BJOG: An International Journal of Obstetrics & Gynaecology. 122 (5): 623–633. doi:10.1111/1471-0528.13280. PMID 25600902.
- "Nutrition considerations", Journal of the American Dietetic Association, 2009; 109(7): doi:10.1016/j.jada.2009.05.027 PMID 19562864
- Foster, Meika; Herulah, Ursula; Prasad, Ashlini; Petocz, Peter; Samman, Samir (2015). "Zinc Status of Vegetarians during Pregnancy: A Systematic Review of Observational Studies and Meta-Analysis of Zinc Intake". Nutrients. 7 (6): 4512–4525. doi:10.3390/nu7064512. ISSN 2072-6643. PMC 4488799. PMID 26056918. This article incorporates text by Meika Foster, Ursula Nirmala Herulah, Ashlini Prasad, Peter Petocz, and Samir Samman available under the CC BY 4.0 license.
- M. R. Pepper, M. M. Black, "B12 in fetal development", Seminars in Cell and Developmental Biology, 22(6), August 2011, 619–623. doi:10.1016/j.semcdb.2011.05.005 PMID 21664980
- Ann Reed Mangels and V. Messina, "Considerations in planning vegan diets: Infants", Journal of the American Dietetic Association, 101(6), June 2001. doi:10.1016/S0002-8223(01)00169-9 PMID 11424546
- "Vitamins, supplements and nutrition in pregnancy", National Health Service, UK.
- Amy Schweitzer, "Dietary Supplements During Pregnancy", The Journal of Perinatal Education, 15(4), Fall 2006, 44–45. doi:10.1624/105812406X107834
- Animal Ingredients A to Z, E. G. Smith Collective, 2004, 3rd edition; Lars Thomsen and Reuben Proctor, Veganissimo A to Z, The Experiment, 2013 (first published in Germany, 1996)."Animal-Derived Ingredients Resource". PETA. 18 April 2012. Archived from the original on 15 March 2018. Retrieved 14 March 2018.
- Mestel, Rosie (20 April 2012). "Cochineal and Starbucks: Actually, this dye is everywhere". Los Angeles Times. Archived from the original on 6 December 2016. Retrieved 14 March 2018.
- Raymond Eller Kirk, Donald Frederick Othmer, Kirk-Othmer Chemical Technology of Cosmetics, John Wiley & Sons, 2012, 535.
- "Certification". Vegan Awareness Foundation. Archived from the original on 15 March 2018. Retrieved 14 March 2018.
- Croswell, Alexis (5 February 2014). "How to Read a Cruelty-Free Cosmetics Label". One Green Planet. Archived from the original on 15 March 2018. Retrieved 14 March 2018."FAQ: Are all Leaping Bunny companies vegan (i.e., manufactured without animal by-products)?". Leaping Bunny. 27 February 2014. Archived from the original on 15 March 2018. Retrieved 14 March 2018.
The Leaping Bunny list does not provide information about the composition of ingredients. Because ingredient information is available—and required by law—we know that conscientious consumers can read labels to discover whether products are vegan or not. For this reason, Leaping Bunny chooses to focus its resources on validating information that is not readily available to consumers, such as animal testing claims. Many Leaping Bunny companies are committed to manufacturing natural and vegan products; however, the Leaping Bunny Program can only certify the animal testing component of this process.
- "Trademark search". The Vegan Society. Archived from the original on 15 March 2018. Retrieved 14 March 2018.
- "Choose Cruelty Free list (vegan) Archives". Choose Cruelty Free. Archived from the original on 15 March 2018. Retrieved 14 March 2018.
- Linzey, Andrew. "Dowding, Lady Muriel", Encyclopedia of Animal Rights and Animal Welfare. Greenwood, 1998, 139"About Beauty Without Cruelty (The History of Beauty Without Cruelty)". Beauty Without Cruelty. Archived from the original on 15 March 2018. Retrieved 14 March 2018.
- Morgan, Brittney (18 February 2016) [10 June 2015]. "13 Cool Vegan-Friendly Businesses That Inspire". Business News Daily. Archived from the original on 15 March 2018. Retrieved 14 March 2018.
- Joanne Stepaniak (2000). The Vegan Sourcebook. ISBN 9780071392211.
- Phloem (29 June 2017). "These are the five most innovative materials being used in vegan fashion". The Flaming Vegan. Archived from the original on 15 March 2018. Retrieved 14 March 2018.
- Hickey, Shane (21 December 2014). "Wearable pineapple fibres could prove sustainable alternative to leather". The Guardian. ISSN 0261-3077. Archived from the original on 15 March 2018. Retrieved 14 March 2018.
- Eric Prescott, "I'm Vegan: Gary Francione, Vimeo, 2009, from 00:13:53.
- Tom Regan, The Case for Animal Rights, University of California Press, 1983, 243, 333–339.
- Peter Singer, Practical Ethics, Cambridge University Press, 1999, 50; Singer 1999, 60–61.
- Peter Singer and Jim Mason, The Way We Eat, Rodale, 2006, 281–282.
- Bruce Friedrich, "Personal Purity vs. Effective Advocacy", PETA, 2006.
- Val Plumwood, "Gender, Eco-Feminism and the Environment", in Robert White (ed.), Controversies in Environmental Sociology, Cambridge University Press, 2004, 52–53.
- Val Plumwood, The Eye of the Crocodile, edited by Lorraine Shannon, Canberra: Australian National University E Press, 2012, 87.
- "Professor Ben Mepham – Founder Director of the Food Ethics Council". Food Ethics Council. Archived from the original on 8 March 2018. Retrieved 7 March 2018.
- Mepham, B (March 2011). "The Animal Rights Debate: Abolition or Regulation?". Animals (Book Review). 1 (4): 200–204. doi:10.3390/ani1010200. PMC 4552207.
- Thweatt-Bates, Jeanine (2016). Cyborg Selves: A Theological Anthropology of the Posthuman. London: Routledge, 100–101 (first published 2012).
- Pearce, David (30 July 2014). "The Radical Plan to Phase Out Earth's Predatory Species" (Interview). Interviewed by George Dvorsky. io9. Archived from the original on 4 March 2018. Retrieved 4 March 2018.
Carnivorous predators keep populations of herbivores in check. Plasmodium-carrying species of the Anopheles mosquito keep human populations in check. In each case, a valuable ecological role is achieved at the price of immense suffering and the loss of hundreds of millions of lives. What's in question isn't the value of the parasite or predator's ecological role, but whether intelligent moral agents can perform that role better. On some fairly modest assumptions, fertility regulation via family planning or cross-species immunocontraception is a more civilised and compassionate policy option than famine, predation and disease. The biggest obstacle to a future of compassionate ecosystems is the ideology of traditional conservation biology—and unreflective status quo bias.
- Fairlie, Simon (2010). Meat: A Benign Extravagance. Chelsea Green Publishing. 230–231. ISBN 978-1603583251.
- Dominick, Brian. Animal Liberation and Social Revolution: A vegan perspective on anarchism or an anarchist perspective on veganism, third edition, Firestarter Press, 1997, pp. 5–6.
- Pelley, Virginia (29 January 2018). "This Extreme Sect of Vegans Thinks Your Baby Will Destroy the Planet". Marie Claire. Retrieved 30 July 2018.
- "Definition of veganism". vegansociety.com.
- Sareen, Anjaji (15 August 2012). "Why Don't Vegans Care About People?". The Huffington Post. Retrieved 27 May 2019.
- Watson, Paul (6 May 2014). "V". Sea Shepherd Conservation Society. Archived from the original on 3 August 2017. Retrieved 7 March 2018.
So why are all the meals on Sea Shepherd ships vegan? The answer is because vegetarianism and especially veganism are powerful alternatives to eight billion human beings and their domestic animals eating the oceans alive. The diversity in our ocean is being diminished more and more every day and when diversity collapses, interdependence between species collapses and the result is a dead ocean. And a dead ocean means death to all creatures big and small because if the ocean dies, we all die. [...] Sea Shepherd's position is that all commercial fisheries must be shut down so fish can have a chance to recover. The only relatively 'sustainable' fisheries are artisanal fishing by fishermen working from very small boats out of tiny ports in India, Africa, etc. We need to remove the corporations, the big trawlers, seiners, and long-liners, the heavy gear, the big nets, the long lines and the factory ships if our oceans are going to be saved.
- Bland, Alastair (1 August 2012). "Is the Livestock Industry Destroying the Planet?". Smithsonian. Archived from the original on 3 March 2018. Retrieved 3 March 2018.
The global scope of the livestock issue is huge. A 212-page online report published by the United Nations Food and Agriculture Organization says 26 percent of the earth's terrestrial surface is used for livestock grazing.
- Steinfeld et al. 2006, 3, 74.
- Steinfeld et al. 2006, 12, 42. The roots, vegetables and pulses are mostly cassava, potatoes, sweet potatoes, cabbage, plantain, peas, and beans.
- Wolf, Julie; Asrar, Ghassem R.; West, Tristram O. (29 September 2017). "Revised methane emissions factors and spatially distributed annual carbon fluxes for global livestock". Carbon Balance and Management. 12 (16): 16. doi:10.1186/s13021-017-0084-y. PMC 5620025. PMID 28959823."Methane emissions from cattle are 11% higher than estimated". The Guardian. Agence France-Presse. 29 September 2017. Archived from the original on 3 March 2018. Retrieved 3 March 2018.
- Nemecek, T.; Poore, J. (1 June 2018). "Reducing food's environmental impacts through producers and consumers". Science. 360 (6392): 987–992. Bibcode:2018Sci...360..987P. doi:10.1126/science.aaq0216. ISSN 0036-8075. PMID 29853680.
- Carrington, Damian (31 May 2018). "Avoiding meat and dairy is 'single biggest way' to reduce your impact on Earth". The Guardian. Retrieved 12 March 2019.
A vegan diet is probably the single biggest way to reduce your impact on planet Earth, not just greenhouse gases, but global acidification, eutrophication, land use and water use. It is far bigger than cutting down on your flights or buying an electric car
- Assessing the Environmental Impacts of Consumption and Production, International Panel for Resource Management, United Nations Environment Programme, June 2010.
- Carus, Felicity (2 June 2010). "UN urges global move to meat and dairy-free diet". The Guardian. Archived from the original on 3 March 2018. Retrieved 3 March 2018."Energy and Agriculture Top Resource Panel's Priority List for Sustainable 21st Century", United Nations Environment Programme (UNEP), Brussels, 2 June 2010.For an opposing position, Simon Fairlie, Meat: A Benign Extravagance, Chelsea Green Publishing, 2010.
- Christian J. Peters, Jennifer Wilkins, Gary W. Ficka, "Testing a complete-diet model for estimating the land resource requirements of food consumption and agricultural carrying capacity: The New York State example", Renewable Agriculture and Food Systems, 22(2), June 2007, 145–153. doi:10.1017/S1742170507001767Lang, Susan S. (4 October 2007). "Diet for small planet may be most efficient if it includes dairy and a little meat, Cornell researchers report". Cornell Chronicle. Cornell University. Archived from the original on 3 March 2018. Retrieved 3 March 2018.
- Brian Machovia, K. J. Feeley, W. J. Ripple, "Biodiversity conservation: The key is reducing meat consumption", Science of the Total Environment, 536, 1 December 2015, 419–431. doi:10.1016/j.scitotenv.2015.07.022 PMID 26231772Morell, Virginia (11 August 2015). "Meat-eaters may speed worldwide species extinction, study warns". Science. doi:10.1126/science.aad1607. Archived from the original on 3 March 2018. Retrieved 3 March 2018.
- Smithers, Rebecca (5 October 2017). "Vast animal-feed crops to satisfy our meat needs are destroying planet". The Guardian. Archived from the original on 3 March 2018. Retrieved 3 March 2018.
- Carrington, Damian (21 May 2018). "Humans just 0.01% of all life but have destroyed 83% of wild mammals – study". The Guardian. Retrieved 8 June 2018.
- Bar-On, Yinon M; Phillips, Rob; Milo, Ron (2018). "The biomass distribution on Earth". Proceedings of the National Academy of Sciences. 115 (25): 6506–6511. doi:10.1073/pnas.1711842115. PMC 6016768. PMID 29784790.
- Ripple WJ, Wolf C, Newsome TM, Galetti M, Alamgir M, Crist E, Mahmoud MI, Laurance WF (13 November 2017). "World Scientists' Warning to Humanity: A Second Notice". BioScience. 67 (12): 1026–1028. doi:10.1093/biosci/bix125.
- McGrath, Matt (6 May 2019). "Humans 'threaten 1m species with extinction'". BBC. Retrieved 3 July 2019.
Pushing all this forward, though, are increased demands for food from a growing global population and specifically our growing appetite for meat and fish.
- Watts, Jonathan (6 May 2019). "Human society under urgent threat from loss of Earth's natural life". The Guardian. Retrieved 3 July 2019.
Agriculture and fishing are the primary causes of the deterioration. Food production has increased dramatically since the 1970s, which has helped feed a growing global population and generated jobs and economic growth. But this has come at a high cost. The meat industry has a particularly heavy impact. Grazing areas for cattle account for about 25% of the world’s ice-free land and more than 18% of global greenhouse gas emissions.
- Adams, C. J. (2010). "Why feminist-vegan now?". Feminism & Psychology. 20 (3): 302–317. doi:10.1177/0959353510368038.
- Duvnjak, Angella (6 September 2011). "Joining the Dots: Some Reflections on Feminist-Vegan Political Practice and Choice". Outskirts (published May 2011). 24. Archived from the original on 8 March 2018. Retrieved 7 March 2018.
- Hamilton, Carrie (2017). "sex, work, meat: the feminist politics of veganism". Feminist Review. 114 (1): 112–129. doi:10.1057/s41305-016-0011-1.
- "Vegan Feminist: An Interview with Carol J. Adams.: at USF Libraries". eds.b.ebscohost.com. Retrieved 26 April 2017.
- Labendz, Jacob Ari; Yanklowitz, Shmuly, eds. (25 March 2019). Jewish veganism and vegetarianism : studies and new directions. ISBN 9781438473628. OCLC 1097665203.
- Linzey, Andrew, ed. (2018). The Routledge Handbook of Religion and Animal Ethics. Routledge. ISBN 9780429953125. OCLC 1057668715.
- Adams, Carol J. (2017). "The Poetics of Christian Engagement: Living Compassionately in a Sexual Politics of Meat World". Studies in Christian Ethics. 30 (1): 45–59. doi:10.1177/0953946816674148. ISSN 0953-9468.
- "Should Hindus Be Vegan? Case Study: The International Society for Krishna Consciousness (ISKCON) - The Hindu Teachings on Nonviolence, Karma, Reincarnation and the Sacred Status of the Cow, All Indicate Veganism is a Realistic Response to Cow-Killing - Articles - The Writings of Vasu S. Murti: Human Rights". www.all-creatures.org. Retrieved 2 May 2019.
- Tuttle, Will M., ed. (24 February 2019). Buddhism & veganism : essays connecting spiritual awakening & animal liberation. Danvers, Massachusetts. ISBN 9781940184494. OCLC 1091273483.
- Yacoubou, Jeanne (2006). "Vegetarian Certifications on Food Labels: What Do They Mean?". Vegetarian Journal. 17 (3): 25. Retrieved 6 August 2017.
- Basas, Carrie Griffin (2011). ""V" is for Vegetarian: FDA-Mandated Vegetarian Food Labeling". Utah Law Review. 4: 1275. doi:10.2139/ssrn.1434040.
- Starostinetskaya, Anna (17 July 2017). "New Flag Launches to Unite Vegans Across the Globe". VegNews. Archived from the original on 8 March 2018. Retrieved 7 March 2018.
- "Vegan Calculator - the Vegan Web Designer". Retrieved 27 May 2019.
- Springmann, Marco; Godfray, H.C.J.; Raynar, Mike; Scarborough, Peter (9 February 2016). "Analysis and valuation of the health and climate change cobenefits of dietary change" (PDF). Proceedings of the National Academy of Sciences. 113 (15): 4146–4151. Bibcode:2016PNAS..113.4146S. doi:10.1073/pnas.1523119113. PMC 4839446. PMID 27001851. Retrieved 28 May 2019.
- MacAskill, William (28 July 2015). Doing Good Better: How Effective Altruism Can Help You Help Others, Do Work that Matters, and Make Smarter Choices about Giving Back. Random House.