Vegan Starter Guide
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Animals Liberation Philosophy and Policy Journal Volume 5, Issue 2
AAnniimmaallss LLiibbeerraattiioonn PPhhiilloossoopphhyy aanndd PPoolliiccyy JJoouurrnnaall VVoolluummee 55,, IIssssuuee 22 -- 22000077 Animal Liberation Philosophy and Policy Journal Volume 5, Issue 2 2007 Edited By: Steven Best, Chief Editor ____________________________________________________________ TABLE OF CONTENTS Lev Tolstoy and the Freedom to Choose One’s Own Path Andrea Rossing McDowell Pg. 2-28 Jewish Ethics and Nonhuman Animals Lisa Kemmerer Pg. 29-47 Deliberative Democracy, Direct Action, and Animal Advocacy Stephen D’Arcy Pg. 48-63 Should Anti-Vivisectionists Boycott Animal-Tested Medicines? Katherine Perlo Pg. 64-78 A Note on Pedagogy: Humane Education Making a Difference Piers Bierne and Meena Alagappan Pg. 79-94 BOOK REVIEWS _________________ Fast Food Nation: The Dark Side of the All-American Meal, by Eric Schlosser (2005) Reviewed by Lisa Kemmerer Pg. 95-101 Eternal Treblinka: Our Treatment of Animals and the Holocaust, by Charles Patterson (2002) Reviewed by Steven Best Pg. 102-118 The Longest Struggle: Animal Advocacy from Pythagoras to PETA, by Norm Phelps (2007) Reviewed by Steven Best Pg. 119-130 Journal for Critical Animal Studies, Volume V, Issue 2, 2007 Lev Tolstoy and the Freedom to Choose One’s Own Path Andrea Rossing McDowell, PhD It is difficult to be sat on all day, every day, by some other creature, without forming an opinion about them. On the other hand, it is perfectly possible to sit all day every day, on top of another creature and not have the slightest thought about them whatsoever. -- Douglas Adams, Dirk Gently’s Holistic Detective Agency (1988) Committed to the idea that the lives of humans and animals are inextricably linked, Lev Nikolayevich Tolstoy (1828–1910) promoted—through literature, essays, and letters—the animal world as another venue in which to practice concern and kindness, consequently leading to more peaceful, consonant human relations. -
The Green Protein Report
EXECUTIVE SUMMARY THE GREEN PROTEIN REPORT: MEETING NEW ZEALAND’S CLIMATE CHANGE TARGETS BY 2030 THROUGH REDUCED RELIANCE ON ANIMAL AGRICULTURE THE GREEN PROTEIN REPORT 2020 1 THE GREEN PROTEIN REPORT: MEETING NEW ZEALAND’S CLIMATE CHANGE TARGETS BY 2030 THROUGH REDUCED RELIANCE ON ANIMAL AGRICULTURE ISBN: XXXXXX MARCH 2020 Authored by: Jasmijn de Boo, BSc (Hons), MSc, DipEd, MRSB Prof. Andrew Knight, BSc (Vet Biol), BVMS, MANZCVS, DipECAWBM (AWSEL), DipACAW, PhD, FRCVS, SFHEA PO Box 78111, Grey Lynn, Auckland 1245 Contributions from Michal Klar, Nichola Kriek and Jennifer Riley. New Zealand Designed by Chelsa Sinclair Email: [email protected] Photo credit: Farmwatch www.vegansociety.org.nz 2 THE GREEN PROTEIN REPORT 2020 ABOUT THE VEGAN SOCIETY AOTEAROA NEW ZEALAND The Vegan Society of Aotearoa New Zealand supports and helps to facilitate a vegan lifestyle and plant-based eating. We do this by creating a vibrant, visible and influential community, and by providing resources and information. As a national charity we are the voice of veganism in New Zealand, with a strong media and social media presence. Our goal is to grow veganism in New Zealand by making it easy and desirable. We educate Kiwis about veganism and promote vegan education elsewhere. We encourage the availability of vegan options in institutions such as schools, hospitals and other public facilities throughout the country. We are increasing and supporting business activity around veganism with our Business Membership Scheme, the introduction of New Zealand Vegan Certification and through our Vegan Food Awards, which recognise excellence in the vegan food industry. We also provide a nationwide community support network for vegans and those progressing toward veganism. -
The Book Collection at the Veggie Center FAR from COMPLETE, THIS LIBRARY of VEGETARIAN SOURCES SHOWS the BREADTH of OUR CULTURE
2 WHAT YOU’LL FIND AT THE VEGETARIAN CENTER OF NYC: A RESOURCE GUIDE The Vegetarian Center is the If you’re a vegetarian, we’ve brightest jewel in VivaVegie’s got the answers! education and outreach crown. The Vegetarian Center of NYC is a unique clearinghouse for information. On a daily basis, it receives numerous The VivaVegie Society has a solid history of service to phone calls and walk-in visits from inquisitive people in- the vegetarian community. Since 1991 it has distributed terested in the vegetarian lifestyle. People are always tens of thousands of copies of its hallmark publication, grateful for what the center has to offer them, usually “101 Reasons Why I’m a Vegetarian” by Pamela free of charge. Rice. It has continuously published its journal, The Viva- Vine, for over 10 years. It has been tireless in its dedication This place is here for you. to creative and effective vegetarian street outreach. Hun- Today we vegetarians have a place to call home—a fa- dreds of people, and perhaps thousands, have adopted cility that is there strictly on our behalf. In the long run, the vegetarian lifestyle because of the efforts of the group. the center will grow into whatever the vegetarian com- VivaVegie’s proudest accomplishment, however, has munity of New York City decides it should be. VivaVegie been the opening of its Vegetarian Center. Here is a has laid a foundation. The challenge for us as a com- place that focuses on projecting the vegetarian point of munity is to come together and build this center into a view as its primary mission. -
Does a Vegan Diet Contribute to Prevention Or Maintenance of Diseases? Malia K
Cedarville University DigitalCommons@Cedarville Kinesiology and Allied Health Senior Research Department of Kinesiology and Allied Health Projects Fall 11-14-2018 Does a Vegan Diet Contribute to Prevention or Maintenance of Diseases? Malia K. Burkholder Cedarville University, [email protected] Danae A. Fields Cedarville University, [email protected] Follow this and additional works at: https://digitalcommons.cedarville.edu/ kinesiology_and_allied_health_senior_projects Part of the Kinesiology Commons, and the Public Health Commons Recommended Citation Burkholder, Malia K. and Fields, Danae A., "Does a Vegan Diet Contribute to Prevention or Maintenance of Diseases?" (2018). Kinesiology and Allied Health Senior Research Projects. 6. https://digitalcommons.cedarville.edu/kinesiology_and_allied_health_senior_projects/6 This Senior Research Project is brought to you for free and open access by DigitalCommons@Cedarville, a service of the Centennial Library. It has been accepted for inclusion in Kinesiology and Allied Health Senior Research Projects by an authorized administrator of DigitalCommons@Cedarville. For more information, please contact [email protected]. Running head: THE VEGAN DIET AND DISEASES Does a vegan diet contribute to prevention or maintenance of diseases? Malia Burkholder Danae Fields Cedarville University THE VEGAN DIET AND DISEASES 2 Does a vegan diet contribute to prevention or maintenance of diseases? What is the Vegan Diet? The idea of following a vegan diet for better health has been a debated topic for years. Vegan diets have been rising in popularity the past decade or so. Many movie stars and singers have joined the vegan movement. As a result, more and more research has been conducted on the benefits of a vegan diet. In this article we will look at how a vegan diet may contribute to prevention or maintenance of certain diseases such as cancer, diabetes, weight loss, gastrointestinal issues, and heart disease. -
A Pocket Guide to Veganism
A Pocket Guide to Veganism What is veganism? Veganism is a way of living that seeks to exclude, as far as is possible and practicable, cruelty to and exploitation of animals. In dietary terms, this means avoiding eating animal products like meat, dairy, eggs and honey. Why Vegan? It’s better for animals! The majority of animals who are bred for consumption spend their short lives on a factory farm, before facing a terrifying death. Chickens like Bramble here spend their lives in tiny, windowless sheds. She had no access to natural light, fresh air, or even grass. Thankfully she was saved from slaughter. But many others aren’t as lucky. It helps the planet! Animal farming is responsible for more greenhouse gas emissions than all motorised transport combined. In addition, it is responsible for vast amounts of deforestation and water pollution around the world. The carbon footprint of a vegan diet is as much as 60% smaller than a meat-based one and 24% smaller than a vegetarian one. It’s healthy! You can obtain all of the nutrients your body needs from a vegan diet. As such, the British Dietetics Association and American Academy of Nutrition and Dietetics (along with many other similar organisations around the world) all support a well-planned vegan diet as being healthy and suitable for all age groups. Shopping It has never been easier to be vegan, with plant-based foods now available in every single supermarket. Thanks to Animal Aid’s #MarkItVegan campaign, the vast majority of supermarkets now clearly label their own-brand vegan products! Brands to look out for.. -
“Veganism” - a Challenge in Indian Hospitality Industry
International Journal of Research in Engineering and Applied Sciences (IJREAS) Available online at : http://euroasiapub.org Vol. 6 Issue 9, September - 2016, pp.206~217 ISSN(O): 2249-3905, ISSN(P) : 2349-6525 | Impact Factor: 6.573 | Thomson Reuters ID: L-5236-2015 A STUDY ON “VEGANISM” - A CHALLENGE IN INDIAN HOSPITALITY INDUSTRY Suyasha Gupta1, Assistant Lecturer Dr. Ambedkar IHM, Sector 42 D, Chandigarh Shilpi Bhatia2 Assistant Lecturer Dr. Ambedkar IHM, Sector 42 D, Chandigarh Abstract Veganism is a practice of abstaining from the use of animal products, particularly in diet, and is also an associated philosophy that rejects the commodity status of animals. A follower of veganism is known as a vegan. The term was coined by Donald Watson. The paper highlights the totality of this concept barring the intricacies of the nutritional aspects in detail. The concept of vegan lifestyle and the challenges faced by going vegan Keyin Words:hospitality- Veganism, industry Vegans,are focussed. Challenges, The paper Vegan also Lifestyle, brings out India the various. steps taken at global level to increase the awareness of this lifestyle which goes far beyond the plate. Introduction Veganism is a practice of abstaining from the use of animal products, particularly in diet, and is also an associated philosophy that rejects the commodity status of animals. A follower of veganism is known as a vegan. Distinctions are sometimes made between several categories of veganism. Dietary vegans (or strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. 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 animal products for any purpose. -
Larevuedurable Savoirs • Sociétés • Écologie • Politiques Publiques
DOSSIER Agriculture locale et commerce équitable Durable LaRevueDurable savoirs • sociétés • écologie • politiques publiques RENCONTRE Revue JACQUES GRINEVALD : La Nicholas Georgescu-Roegen, dissident de l’Occident et visionnaire de la décroissance DOSSIER la paysannerie familiale est capable d’intensifi er la production agricole au Pérou et au mexique, la consommation équitable débarque sur les marchés locaux Dans l’Ouest français, le rad apporte des solutions En Suisse et en France l’agriculture contractuelle explose : 9.– : Des réponses au « Cauchemar de Darwin » : AGRICULTURE LOCALE ET COMMERCE ÉQUITABLE ISSN 1660-3192 CHF : 15.– ISSN 1660-3192 CHF : NUMÉRO 20 • AVRIL - MAI - JUIN 2006 • bimestriel Jean-Yves, brasseur bio en Dordogne (24) prêt n° 1052 de 13 720 € pour le réaménagement de la brasserie du Canardou 2 la Nef - 114, bd du 11 novembre 1918 69626 Villeurbanne Cedex fax : 04 72 69 08 79 société coopérative courriel : [email protected] 230x159 10/03/06 13:32 Page 1 de finances solidaires www.lanef.com 1 PUB QUADRI 230x159 1 BULLETIN D’ABONNEMENT29/03/06 12:25:50 à renvoyer à WWF France, BP 201, 27102 Val de Reuil Cedex ¢ Pour une planète vivante P04DUR LA PELUCHE GRENOUILLE, + symbole du combat du WWF pour l’eau douce 15,seulement80 par an K OUI, je m’abonne à Panda magazine pour : K 2 ans au prix de 26 seulement au lieu de 31,60 pour 8 numéros K 1 an au prix de 15,80 pour 4 numéros K OUI, je souhaite faire un don de : ......................... Je règle par : K Chèque bancaire à l’ordre du WWF K Carte bancaire n° date de validité signature : Avec panda magazine K je désire recevoir une facture je protège la nature et je soutiens le WWF Adresse de réception de l’abonnement : Nom :. -
Comparative Environmental LCA of the Impossible Burger® with Conventional Ground Beef Burger
COMPARATIVE ENVIRONMENTAL LCA OF THE IMPOSSIBLE BURGER WITH CONVENTIONAL GROUND BEEF BURGER Prepared by: Sofia Khan (Quantis) • Cristóbal Loyola (Quantis) • Jon Dettling (Quantis) • Joshua Hester (Quantis) Rebekah Moses (Impossible Foods) For: Impossible Foods Contact: Sofia Khan Cristóbal Loyola Senior Sustainability Consultant Sustainability Consultant [email protected] [email protected] PROJECT INFORMATION Project title Comparative environmental LCA of the Impossible Burger® with conventional ground beef burger Contracting organization Impossible Foods Liability statement Information contained in this report has been compiled from and/or computed from sources believed to be credible. Application of the data is strictly at the discretion and the responsibility of the reader. Quantis is not liable for any loss or damage arising from the use of the information in this document. Version Final Report; 27 February 2019 Project team Sofia Khan ([email protected]) – Project Manager Jon Dettling ([email protected]) – Global Director of Services & Innovation Cristóbal Loyola ([email protected]) – Analyst Joshua Hester ([email protected]) – Analyst Client contacts Rebekah Moses ([email protected]) – Senior Manager, Impact Strategy External reviewers Gidon Eshel, Ph.D. ([email protected]) – Bard College Greg Thoma, Ph.D. ([email protected]) – University of Arkansas Nathan Pelletier, Ph.D. ([email protected]) – University of British Columbia Associated files This report is associated with the following electronic file: ▪ Impact2002+ v2.28 Characterization Factors. COMPARATIVE LCA OF IMPOSSIBLE BURGER WITH CONVENTIONAL BEEF BURGER 2 Executive Summary The global community is facing an imperative to feed 10 billion people by 2050, and an urgent need to sustain a food secure future while also preserving and strengthening the natural environment. -
Environmentally Optimal, Nutritionally Aware Beef Replacement Plant-Based Diets Gidon Eshel,*,† Alon Shepon,‡ Elad Noor,§ and Ron Milo‡
Article pubs.acs.org/est Environmentally Optimal, Nutritionally Aware Beef Replacement Plant-Based Diets Gidon Eshel,*,† Alon Shepon,‡ Elad Noor,§ and Ron Milo‡ † Physics Department, Bard College, Annandale-on-Hudson, New York 12504-5000, United States ‡ Department of Plant and Environmental Sciences, Weizmann Institute of Science, Rehovot 76100, Israel § Institute of Molecular Systems Biology, ETH Zürich, Auguste-Piccard-Hof 1, CH-8093 Zürich, Switzerland *S Supporting Information ABSTRACT: Livestock farming incurs large and varied environmental burdens, dominated by beef. Replacing beef with resource efficient alternatives is thus potentially beneficial, but may conflict with nutritional considerations. Here we show that protein-equivalent plant based alternatives to the beef portion of the mean American diet are readily devisible, and offer mostly improved nutritional profile considering the full lipid profile, key vitamins, minerals, and micronutrients. We then show that replacement diets require on average only 10% of land, 4% of greenhouse gas (GHG) emissions, and 6% of reactive nitrogen (Nr) compared to what the replaced beef diet requires. Applied to 320 million Americans, the beef-to-plant shift can save 91 million cropland acres (and 770 million rangeland acres), 278 million metric ton CO2e, and 3.7 million metric ton Nr annually. These nationwide savings are 27%, 4%, and 32% of the respective national environmental burdens. ■ INTRODUCTION ■ MATERIALS AND METHODS While all food production taxes the environment,1 livestock is The calculations on which this paper is based update our earlier disproportionately taxing,2 and beef exerts by far the most papers,3,5 including updating feed composition based exclu- environmental burdens.3 Conversely, plant foods tend to sively on NRC data,11,12 and an updated account of byproducts demand significantly less resources.4 Consequently, considering in livestock feed. -
Vegan Catering Guide
Vegan Catering Guide Vegan food is prepared from the bountiful plant kingdom: vegetables, grains, legumes (peas, beans, and lentils), fruits including nuts and seeds; plus fungi (mushrooms), minerals (salt), etc. Vegan food excludes animal-source products or ingredients: meat, fish, or fowl, or derivatives of these such as gelatin, rennet (in cheese), soup broths made from animal stock (beef, chicken, fish); also rejected is anything else of animal origin such as milk, whey, cheese, butter, yogurt, casein, eggs, honey. Substitutions, commercially available or made from recipes, are: Dairy: Milk, yogurt, cream, butter, cheese, etc. can be made from soy and other beans, rice, nuts or seeds. Egg: Replace one egg* with approx. ¼ cup of one of the following: tofu, applesauce, pureed fruit, soy yogurt, avocado, vegan mayo, mashed potatoes or sweet potatoes, tomato paste, oats, breadcrumbs, flour, banana, water, soymilk. Another option for binding, mix 3 Tbsp. water with 1 Tbsp. ground flax or cornstarch. For lightness, slightly increase the amount of baking powder, or baking soda and vinegar (or other acid such as lemon juice). For egg smell and flavor add ½ tsp. black salt. *The selection depends on qualities desired: binding, lightness, volume, and/or flavor. Meat: Main dishes and burgers can be made from seitan (wheat gluten), soy (tempeh, tofu, and TVP), or legumes often combined with grains, nuts, mushrooms, and/or vegetables. Alcohol: refer to Barnivore.com for listings without animal ingredients or fining agents. General tips: When making a dish vegan, be sure to replace calories, not just take them out. Protein can be from legumes: beans and peas such as kidney beans, pinto beans, black beans, lima beans, black-eyed peas, garbanzo beans (chickpeas), split peas, lentils. -
Rethinking the Meat-Guzzler - New York Times
Rethinking the Meat-Guzzler - New York Times http://www.nytimes.com/2008/01/27/weekinreview/27bittman.html... January 27, 2008 THE WORLD Rethinking the Meat-Guzzler By MARK BITTMAN A SEA change in the consumption of a resource that Americans take for granted may be in store — something cheap, plentiful, widely enjoyed and a part of daily life. And it isn’t oil. It’s meat. The two commodities share a great deal: Like oil, meat is subsidized by the federal government. Like oil, meat is subject to accelerating demand as nations become wealthier, and this, in turn, sends prices higher. Finally — like oil — meat is something people are encouraged to consume less of, as the toll exacted by industrial production increases, and becomes increasingly visible. Global demand for meat has multiplied in recent years, encouraged by growing affluence and nourished by the proliferation of huge, confined animal feeding operations. These assembly-line meat factories consume enormous amounts of energy, pollute water supplies, generate significant greenhouse gases and require ever-increasing amounts of corn, soy and other grains, a dependency that has led to the destruction of vast swaths of the world’s tropical rain forests. Just this week, the president of Brazil announced emergency measures to halt the burning and cutting of the country’s rain forests for crop and grazing land. In the last five months alone, the government says, 1,250 square miles were lost. The world’s total meat supply was 71 million tons in 1961. In 2007, it was estimated to be 284 million tons. -
Vegan History
Vegan History Veganism has origins that date back to ancient India and Mediterranean societies. Vegetarianism is known to be mentioned by the Greek philosopher and mathematician Pythagoras around 500 BC.(1) Veganism can be traced to the Indus Valley Civilization in 3300-1300, particular to northern and western ancient India. An early known vegan was the Arab poet al-Ma’arri, 973-1057 AD. He based his view on equal justice not only for humans, yet for animals as well. His philosophy was based in health, the transmigration of souls, and animal welfare. (2) In the 19th century vegetarianism became a significant movement in UK and USA, with a minority of vegetarians avoiding all animal foods. In the early 1800’s poet Percy Bysshe published “A Vindication of Natural Diet” and a London doctor, William Lambe said “water and vegetable diet could cure cure anything from tuberculosis to acne.” (3) Around 1830 many vegan communities were established. The Temple School opened in 1834 in Massachusetts in the USA, and Fruitlands in 1844. 1838, in England James Pierrepont Greaves founded the vegan community the Concordium at Alcott House. Then in 1843 members from the Alcott House formed the Vegetarian Society in UK. In this time vegetarians opposed veganism, calling it impractical and thought it may oppose their vegetarian crusade. In 1944 when The Vegetarian Society didn’t support the emerging Vegan movement, Donald Watson started his own publication called The Vegan News, and coined the word vegan. The publication inspired others to give up dairy, such as George Bernard Shaw. November 1st is World Vegan Day, which also marks the founding of The Vegan Society in UK.