As is the case with many millennials, I’ve spent most of my adult life dabbling in following a plant-based diet. It started in college for financial reasons, when I preferred to spend the majority of my grocery budget on produce (and, admittedly, wine) rather than on more expensive meat and fish. Once I learned more about how animal agriculture negatively impacts the environment, I continued to phase meat out of my diet—partially at times, entirely at others. I’m also a lifelong lactose-intolerant who has been deeply invested in the development of non-dairy cheese and ice cream since the early aughts. And I’m not the only one who’s invested.
Plant-based diets are on the rise. It seems there’s a new non-dairy "milk" on the shelves every week, and lab-grown or meatless proteins like Beyond Meat and Impossible Burgers are popping up on menus everywhere from fast-food chains to high-end restaurants. "Meatless Monday" has become as ubiquitous as "Taco Tuesday". There has never been more variety and accessibility when it comes to plant-based food; it’s exciting, but can also be daunting. In the last decade, various media have continued to uncover the environmental and ethical impact of eating animals. We know that we should be eating less meat—and many already are—but when it comes to differentiating between vegetarian, vegan, and plant-based, there can be a lot of nuance. So, let’s break it down.
from Food52 https://ift.tt/382ErsF
0 Comments