Producing a sustainable environment can be a positive outcome of the vegan diet due to the more efficient use of water and land when compared to meat production. Greenhouse gasses also appear to be lessened. This graphic from CulinarySchools.org lays out the numbers and comparisons in a useful way!
Many top chefs around the world predicted that the next few years would see vegetables becoming the main attraction at restaurants and that the eateries that could do it well would benefit from eager customers wanting to try plant-based cuisine. The prediction seems to becoming true.
A top restaurant in the city where I live did an all veg menu for one night last month and it was impossible to get a reservation. In Cleveland, a meat and potatoes city according to this article, the vegan trend is on the up-tick. The Cleveland Vegan Society organized a fundraiser to raise money for a VegFest, and it sold out with over 400 people attending! A local vegan chef commented:
"I was totally shocked that it wasn't just a bunch of my Trekkie friends that usually hang out in their moms' basement," jokes Harouvis. "These were normal, professional, amazing people that were there. There were no secret handshakes. I was so excited. Whenever you find your people, you're just so happy."
The vegan society there also held a Vegan 101 workshop and sold out all 150 seats. These are just a few examples, but it's clear that the demand for healthier food options is growing and the interest in the vegan diet and lifestyle is expanding across the U.S.!
For the last three months (Nov, Dec, and Jan), wind farms in Spain produced the largest portion of its electricity requirement for the first time (more than 25%). According to this article from the Guardian, wind energy output was higher than that from coal or nuclear generators. Spain has a goal of deriving 40% of its electricity from renewable energy sources by 2020. It appears to be well on its way, setting a nice example for the rest of the world!
A recent study carried out in the UK by Oxford University and published in the American Journal of Clinical Nutrition concludes that vegetarian diets lowered the risk of heart disease among the 45,000 participants by 32%.
Overwhelmingly, those who identified with being vegetarian had lower blood pressure, cholesterol levels and body mass index (BMI) than those who ate meat and fish. The team found a 32% lower risk of hospitalization or death from cardiovascular disease among the non-meat-eaters. Source
Per the CDC, heart disease is the leading cause of mortality in both men and women and is caused in part by high blood pressure, smoking, and high LDL cholesterol. Other factors include diabetes, obesity, poor diets, excessive use of alcohol, and inactivity. Many of these factors are influenced by what we eat and a plant-based diet could help mitigate or overcome many of the contributors to heart disease. The results of this study support this approach to preventative health.
Make Simple Vegan Meals