Category: vegetarianism

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Are women and young people the best hope for fighting animal cruelty?

A recent poll of Canadians about a range of animal issues is cause for optimism in the animal protection movement.

The poll, by respected polling company Research Co., found that majorities of Canadians are opposed to using animals in rodeos (59%); hunting animals for sport (85%); keeping animals in zoos or aquariums (52%) and killing animals for their fur (75%).

These results are encouraging but they may contain even more positive news when the survey sample is broken down by age and gender.

On a number of these issues, higher percentages of women and younger people oppose the exploitation of animals (which is consistent with other polling on animal issues). For example, while 59% of all Canadians oppose using animals in rodeos, 67% of women and 64% of people aged 18-34 take that position. Similarly, while 52% of Canadians oppose keeping animals in zoos and aquariums, 56% of women and 56% of the 18-34 age group are opposed.

Even on the animal-related issue of eating meat, where a significant minority of Canadians (19%) oppose eating animals, the poll found opposition higher among women (22%) and those aged 18-34 (25%).

On a number of animal welfare issues polling shows greater opposition to animal exploitation among younger people.

All this may bode well for animals in the future, as the younger generation moves up the demographic ladder and replaces the older generation.

The same may be true of the support for animal welfare from women, but this could depend on whether women continue to gain more social power and status in fields such as politics and media. Progress in these areas has been slow.

In October 2019, Canada elected 98 women to the federal House of Commons. Women now represent 29% of the 338 elected Members of Parliament, up from 27% in the last parliament.  However, a recent report found that, based on the rate of change over the last five federal elections, it will take 87 years before gender parity is reached in our national elected chamber. There are currently no female provincial premiers.  Another study found that women accounted for just 29% of all people quoted in major Canadian media, compared to 71% for men.

While polls show women tend to be more supportive of animal welfare, the gender gap in politics and media suggests their voices may not be heard in the public discourse on animal issues. This photo of current provincial premiers illustrates why that might be the case.

If women and younger people gain stronger voices in Canada’s public discourse, it’s possible that animal welfare issues will garner more attention, and the opposition to the abuse and exploitation of animals will grow.  If so, the future for animals might be brighter than we think.

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Larry’s Market: the new vegetarian grocery store with a mission to provide “Healthy Food Conveniently”

Larry’s Market owner Ryan Dennis has brought in chef Haley Parrent to prepare menus for specific dietary needs. Photo by Mike Wakefield/North Shore News 

Since opening it’s doors this July, vegetarian grocery store Larry’s Market, located at North Vancouver Shipyards, has been a big hit with Vancouverites looking to buy healthy food, conveniently!  VHS asked Ryan Dennis, the owner of Larry’s Market, what inspired his new venture, after spending the past 25 years in the grocery industry, before deciding to open his own store. 

What inspired the opening of Larry’s Market?

My wife was diagnosed with Breast Cancer in 2017.  We had to make some decisions on what healthy eating looked like for our family after this health scare.  After researching, we decided that a plant-based diet was the way to go.  We weren’t able to find a lot of options in grocery stores, so we decided we would create an option.  We are happy we did and now we successfully serve North Vancouver’s Shipyards District with Vegetarian groceries, coffee and grab and go restaurant food.  My wife is now healthy and is helping me run Larry’s Market.

Why do you think it’s a good time to open a plant-based business?  

We feel that communities are shifting to more plant-based diets.  People are eating less meat and seafood.  The timing is great because people are being educated by the many documentaries and reports that are continually being released that support plant-based diets.

What demographics will you be targeting? 

The demographic is all across the board.  We are seeing young people that are educating themselves and retired folks that are looking for “food as thy medicine”.  The professionals that are on the go and looking for a convenient meal are returning for their favourite salad, sandwich or pizza daily.

What has the response been so far from Vancouver consumers?

Vancouver has accepted us very well.  We are seeing people from all over the Lower Mainland that are making us a destination.  People are always asking us to expand to their neighbourhood so they don’t have to drive over to the North Shore.

Everything in your store is vegetarian or vegan, how will you win over carnivores?

Our store is all vegetarian and our menu is over 75% vegan.  We are accepting of all people.  We want to be the bridge between the vegan and the carnivore.  More people are looking to decrease the amount of meat they eat and we want them at Larry’s. 

What challenges do you think you will face?

Most commonly asked question at Larry’s Market.  How do I get enough protein?  We answer with the solutions that we have in store that have been designed to increase the amount of protein that a person gets in their diet.

What has been the biggest challenge in launching your business?

The biggest challenge in launching is providing the customer with different products than they can get in a regular supermarket.  The product range that we are building is very unique and we continuously get people telling us our products are very cool and unique.

Do you think the market for plant-based food will continue to grow?

We know that the market will continue to grow.  We know that this isn’t a trend it is a way of life that more and more people are taking on.  On the daily we have people coming in saying that they have just started their new plant-based way of life.

What’s on the menu in your store? 

Our store is famous for our salads.  We have teamed up with Brian Skinner, famous for the Acorn Restaurant and now in Kelowna for Frankie we Salute you, to get recipes that are amazing and taste great.  Vegetarian Pizza’s are unique and our best seller is our Spicy Cauliflower pizza.  Sandwiches are led by our Chickpea Tuna which outsells our other sandwiches by quite a bit.

If Larry’s Market North Vancouver is a success would you consider expanding to more locations?

We will be expanding Larry’s in the near future.  Stay tuned.

Larry’s Market is located at: 140-125 Victoria Ship Way, BC V7L 0G5
 (604) 999-0998  https://www.larrysmarket.ca


 

 

 

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Help us build a kinder community for animals on Giving Tuesday!

The Vancouver Humane Society and The Happy Herd Farm Sanctuary are partnering to raise funds to help animals now and in the future.

Every year in Canada, more than 800 million animals are raised on cruel factory farms before they are sent for slaughter. They suffer from confinement and from being denied the chance to live and behave naturally.  Yet science has shown that each animal, just like your pet cat or dog, has his or her own unique personality. That’s why we say every animal is someone, not something.

This year, on Giving Tuesday, December 3rd, we are again partnering with The Happy Herd Farm Sanctuary to make life better for farmed animals.  Giving Tuesday is the annual opportunity to put your dollars toward a cause that’s near and dear to your heart – this year, we hope you’ll make it the plight of animals on factory farms.  All donations will be split between both charities.

At VHS, we work year-round to draw public and media attention to the treatment of farmed animals. Our Go Veg campaign encourages people to try a plant-based diet, which reduces the demand that drives factory farming. We’ve recently launched our new Plant-Based Plates initiative which builds on the success of our Meatless Monday project. Our programs have helped institutions rethink the role of plants on the plate and improve access to climate-friendly, healthy and humane options on menus. Through menu planning and culinary support, we assist institutions, such as schools, businesses and healthcare providers, in incorporating new and trendy plant-based dishes that help them meet client demand and reflect their commitment to protecting the planet, public health and animal welfare.  And our rodeo campaign is exposing cruelty and showing that “livestock” are not just commodities to be brutalized for entertainment, but sentient animals capable of feeling physical and emotional pain.

Our partners at The Happy Herd Farm Sanctuary have shown how rescued farmed animals, free of cruelty and confinement, can flourish as individuals. The sanctuary provides a forever home for all types of animals where they can live out their entire lives in a beautiful, natural setting where they are treated with kindness and respect. Visiting Happy Herd and meeting the animals can be a life-changing experience. You will quickly see them as “friends, not food.”

On December 3rd (and before!), you can donate directly to our joint appeal, but you can also help by supporting the generous (and cruelty-free) local businesses who are partnering with VHS and Happy Herd. On Giving Tuesday, they will be launching a variety of special offers and promotions, all raising funds to help us help animals.  Watch our website and social media channels for updates as we get closer to December 3rd– or sign up for our action alerts.

Giving Tuesday is your chance to make life better for farmed animals.  Don’t miss it!

 

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Vancouver Climate Strike a sign of hope for all of us – including the animals

On September 27th, approximately 100,000 people took the streets of Vancouver for the global Climate Strike.

The Vancouver Humane team joined this inspiring event, which was youth-led and called on governments to take immediate action on climate change.

Organizers had anticipated around 15,000 people would join the strike. Instead, it ended up being the city’s largest protest since the Walk for Peace in 1984, when 115,000 marched in support of nuclear disarmament.

The incredible turnout illustrates the reality that climate change truly impacts all of us and that reality is already being felt across Canada. On average, the country is currently warming at twice the global rate, with Northern Canada warming at almost three times the global average. Across Canada, climate change is leading to increases in precipitation, heat waves, intense forest fires, water supply shortages and an increased risk of coastal flooding. It’s also a major contributor to the planet’s growing biodiversity crisis, which currently threatens over one million species with extinction.

As the widespread support for the Climate Strike reflects, the time for climate action is now and addressing the issue requires that we all do our part. Collectively, we must call on decision-makers for system-level changes that ensure we reduce emissions in order to limit warming within 1.5 degrees Celsius. The upcoming federal election is an important opportunity for calling on candidates to commit to meaningful and science-based measures for tackling climate change. 

At the same time, we can make individual-level changes in our daily lives that can also have a major impact. A growing body of research is calling for a significant reduction in global meat consumption and a transition toward a more sustainable and climate-friendly plant-based diet in order to meet our international climate commitments, avoid the worst impacts of climate change and to help tackle the growing factory farming trend and biodiversity crisis.

So while the climate emergency can seem daunting, there is so much hope in the collective call to action brought forward by the 7.6 million people from around the world who participated in the week of actions surrounding the Global Climate Strike.

Here are a few of our favourite photos from the Climate Strike:

 

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Cambridge University Cuts Emissions With Less Meat & More Plant-based Foods

 

Back in 2016, Cambridge University made the decision to remove beef and lamb from its campus menus and offer more plant-based dishes in an effort to reduce its food-related emissions.

Cambridge pointed to the fact that producing beef and lamb emits 250 times more greenhouse gases per gram of protein than legumes (lentils, chickpeas, beans) and that one meal with beef or lamb has the same footprint as eight months of chickpea-based meals. They also highlighted that plant-based foods require less water and land than animal-based foods.

The school has since reported that the decision, which was part of its Sustainable Food Policy, has been effective in reducing emissions per kilogram of food purchased by 33 per cent and land use per kilogram of food purchased by 28 per cent. The move cut the school’s overall emissions by 10.5 per cent, while simultaneously increasing sales and profit.

“It is hard to imagine any other interventions that could yield such dramatic benefits in so short a span of time,” said Andrew Balmford, professor of Conservation Science at the University of Cambridge.

In swapping out red meat options for more plant-based dishes, the school focused on making plant-based dishes appealing and accessible. Cambridge’s catering team took part in plant-based cooking classes, visited restaurants with plant-based menus for inspiration and managers received training on marketing for sustainability rather than for profit.

Meanwhile, dishes added to the menu were strategically placed in the cafeteria so as to highlight them specifically and encourage customers to choose them over meat-based options.

When it came to the labelling of dishes, staff focused on the ingredients rather than identifying dishes as specifically “veg” or “vegan”. They hoped this would create universal appeal and that customers would focus on the deliciousness of the dish.

Some of the most popular plant-based dishes include Swedish style vegballs with mash and creamy mustard sauce, smoky Moroccan chickpea stew with saffron infused couscous and a sweet potato burger.

The success of this decision by Cambridge University serves as an inspiring example for other post-secondary schools and institutions that offer food service. It also comes at a crucial time, as a growing body of research concludes that a significant reduction in global meat consumption is essential for addressing climate change, the global biodiversity crisis and the high demand for meat that drives the cruel factory farming system.

Interested in introducing or expanding plant-based menu options at your school, workplace, business or in your community? Get in touch to learn about our Plant-Based Plates program! 

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Introducing Our New Plant-Based Plates Program

Since the launch of our Meatless Monday program in 2015 we’ve worked with public institutions, including schools and hospitals, to introduce more veg and vegan options to their cafeteria menus.

As the demand for plant-based foods continues to grow, so has our work to improve public access to these humane, healthy and sustainable menu options. We’re excited to launch our new Plant-Based Plates program, which expands on our Meatless Monday work to bring plant-based dishes to daily menus.

Through presentations, culinary support, menu sampling and outreach, we aim to help food service teams and food policy decision-makers put more plants on plates and to educate and empower the public in making more informed food choices that are better for animals, the planet and public health.

Earlier this summer, we kicked off our new Plant-Based Plates initiative by offering a culinary workshop and guest chef pop-up at the BC Children’s & Women’s Hospital. The hospital’s food service team explored making a number of plant-based dishes, including a Pad Thai and a Pulled BBQ Jackfruit Burrito. Vancouver Humane staff offered samples of the dishes during the lunch hour and handed out information and free recipes to hospital guests. The dishes proved popular, selling out during lunch, and the recipes have since been added to the café’s menu rotation.

Guest Chef Andrea Potter of Rooted Nutrition leads BC Children’s & Women’s Hospital staff in a plant-based culinary workshop.

We look forward to continuing to support institutions throughout Metro Vancouver in bringing their menus into alignment with the growing body of evidence that concludes a global dietary shift toward a plant-based diet is not only one of the most effective ways to reduce our individual environmental footprint, but it’s also necessary if we are to meet our global climate targets. This is why Plant-Based Plates will also focus on government food and procurement policies, encouraging a shift toward prioritizing animal-friendly and climate-friendly plant-based foods.

We all have a role to play in protecting animals, the planet and public health, and a great place to start is with what we put on our plates. Looking for recipes? Take our Plant-Based Pledge and receive a weekly recipe sent to your inbox! If you’re interested in bringing more plant-based meals to your school/school district, workplace or community, we encourage you to check out our new Plant-Based Plates website and get in touch with us! Please also consider making a donation to help us continue this important work.

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Thinking about going plant-based?

Navigating through the all the advice and information about plant-based diets can be confusing.  Arguments rage in the news media and online about the ethical, health and environmental considerations involved in moving away from animal-based foods.

Ethical arguments

The ethical case for switching to a plant-based diet is strong.  Science has shown that most animals are sentient. That is, they have the capacity to feel pain, pleasure, suffering or comfort. There is no doubt that the billions of animals raised for food suffer, mainly because of industrialized agriculture, which deprives them of the ability to engage in natural behaviours, forces them to live in confined spaces, subjects them to painful procedures, transports them in stressful conditions, and ends their lives prematurely in a slaughterhouse. 

Many people who have researched and thought about the sentience of animals and about the nature of modern animal agriculture have given up meat. For example, famed anthropologist and conservationist Jane Goodall has written that she stopped eating meat some 50 years ago “when I looked at the pork chop on my plate and thought: this represents fear, pain, death.”

Dr. Lori Marino, a renowned neuroscientist, recently wrote: “…the scientific literature on everyone from pigs to chickens points to one conclusion: farmed animals are someone, not something. They share many of the same mental and emotional characteristics that we recognize in ourselves and acknowledge in the animals closest to us – dogs and cats. To continue our self-indulgence, we resist the evidence and reinforce the status of farmed animals as objects, as commodities, as food.”

If you accept the ethical arguments against raising animals for food, the question then becomes: Okay, now what?  For a growing number of people, the answer is to simply stop consuming animal products. The good news is that it’s never been easier to do so, but there are still practical matters to consider.

What do I eat?

The first big one is: What do I eat?  This is where the debates over dietary health begin. It’s important to know that there is plenty of scientific evidence to show that a plant-based diet can be healthy. The Dietitians of Canada have stated that: “A healthy vegan diet has many health benefits including lower rates of obesity, heart disease, high blood pressure, high blood cholesterol, type 2 diabetes and certain types of cancer.”

However, if you’re concerned about health, you can’t just switch to a diet of veggie burgers, fries and vegan donuts. That’s why nutrition experts recommend a “whole foods” plant-based diet that focuses on including vegetables, fruits, whole grains, legumes, seeds and nuts.  It can take a little time and effort to learn how to plan, shop for and prepare whole-food meals, but fortunately there are boundless resources online and in print to help you. (One of our favourites is Easy Animal-Free. You can also sign our Meatless Monday Pledge and receive weekly plant-based recipes.)  In Vancouver, there are also plenty of plant-based restaurants to choose from, so going out to eat isn’t a problem.

The new meat alternatives

But what about all the new meat substitutes people are talking about, such as the Beyond Burger and the Impossible Burger?  These products are sometimes criticized for being processed foods or for being high in calories.  However, many also contain important nutrients such as protein and vitamin B12, which are important to a meatless diet. In many cases, the products have similar or better nutritional profiles than the meat products they’re replacing. The best approach to these foods is to eat them as occasional treats rather than as a staple of your diet. You can also check labels for nutritional information if you have specific concerns about ingredients. 

Vancouver Humane is very supportive of the rise of the plant-based food industry. If all the world’s burgers, sausages and chicken nuggets were replaced with plant-based alternatives it would likely mean the end of factory farming, which exists only to mass produce cheap meat. It would also mean the end of suffering and slaughter for billions of animals. That’s a prize worth striving for.

It’s also essential to know that eating the new plant-based meat substitutes is far better for the environment than eating meat. The global meat and livestock industry is a major contributor to climate change and causes considerable environmental damage and harm to wildlife.

Take a step in the right direction

So, for a variety of important reasons, it’s a good idea to transition to a plant-based diet. Not everyone can make that change overnight, so go at your own pace. Even just reducing your meat consumption helps and is a step in the right direction.  At Vancouver Humane, we recognize that change can be difficult and we don’t condemn people for their food choices. Instead we believe in providing helpful and reliable information, giving encouragement and being supportive.

If you’re ready to join the plant-based movement, please support our Go Veg campaign. You can help by eating more compassionately and by encouraging others to do the same.

Remember, every time you sit down to eat you can stand up for animals.

 

 

 

 

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Why is a humane society talking about plant-based diets?

“Put simply, when we eat animal products we hurt both farmed and wild animals”

 

Anyone who is familiar with Vancouver Humane’s work or follows our social media channels will notice that we encourage people to try a plant-based diet. Some people, especially those who see a humane society’s work as limited to helping companion animals, might wonder why we put such emphasis on changing diets.

The most obvious reason is that the fewer meat and dairy products we consume, the fewer animals need to be slaughtered. Another reason is that reducing animal-based food consumption negates the case made by industry for factory farming, which exists because of the demand for intensively-produced, cheap meat and dairy.  In short, eating fewer animal products means less slaughter and suffering. It’s also worth noting that 60 per cent of all mammals on earth are livestock, so addressing factory farming means helping large numbers of animals.

“There is substantial evidence that meat consumption contributes to global warming” 

But cutting meat consumption benefits animals in other important ways. Most people are now aware of the threat of climate change to the planet – and that means a threat to animals as well as humans. There is substantial evidence that meat consumption contributes to global warming. (The United Nations says that the livestock sector produces 14.5 per cent of human-generated global greenhouse gas emissions.) And there is no doubt climate change is having an impact on wildlife. As the WWF says, “From polar bears in the Arctic to marine turtles off the coast of Africa, our planet’s diversity of life is at risk from the changing climate.”

Aside from contributing to the harm to wildlife through global warming, meat consumption is having a negative impact on animals by causing other environmental damage. A 2017 WWF study found that excessive animal product consumption is responsible for 60 per cent of all biodiversity loss, due to the massive amount of land being used to grow feed for livestock. A previous study on biodiversity loss concluded that: “The consumption of animal-sourced food products by humans is one of the most powerful negative forces affecting the conservation of terrestrial ecosystems and biological diversity. Livestock production is the single largest driver of habitat loss, and both livestock and feedstock production are increasing in developing tropical countries where the majority of biological diversity resides.”  Put simply, when we eat animal products we hurt both farmed and wild animals.

“Livestock production is the single largest driver of habitat loss”

Our focus on reducing the consumption of animal products doesn’t mean we don’t also work to improve the lives of animals currently suffering on factory farms.  We publicly demand accountability for incidents of deliberate animal cruelty on farms and we routinely push for better conditions for farmed animals through, for example, government consultations.

We also make time to address other issues such as rodeos, animals in captivity and the plight of animals whose welfare is often overlooked.

And we haven’t forgotten our precious companion animals, who we help through our McVitie Fund when they are sick and injured.

It’s your donations that make all this work possible. Whether you want to make a better future for animals or help them right here and now, your support will make a real difference.

Take action: Our Go Veg campaign
News: Our latest article on the Daily Hive 

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Delicious cakes from a creative vegan baker

Level V Bakery’s Monica Tang with some of her delicious creations

 

Level V Bakery is an online plant-based business in Richmond, BC, run by Monica Tang.  We talked to Monica about the challenges and rewards of starting a business… and her amazing vegan cakes!

 

Why did you decide to start Level V Bakery?

I always had dabbled in baking, but it wasn’t until January of 2017 that I took it more seriously, after my vegan BFF Maria ordered my very first cake.

Baking gives me a creative outlet since I need to be creative in order to replace eggs and dairy with vegan substitutes.

I wanted to impress people and show that vegan desserts can be delicious and look amazing too.

 

 

What has been the reaction from consumers so far?

The usual response I receive from vegans and non-vegans is that they cannot believe that my cakes tastes better than non-vegan cakes. They are also usually impressed at how moist my cakes are and yet also not too sweet. 

 

What are your most popular items?

My most requested cakes are the tiramisu, cookie dough, and chocolate peanut butter banana. 

The tiramisu was one my first cake flavours I developed. It’s an interpretation of a traditional tiramisu because one of my favourite non-vegan cakes I used to eat was a tiramisu from a Chinese bakery in Kerrisdale. It has three layers of vanilla sponge cake soaked in coffee, chocolate aquafaba mousse and is topped with a layer of coconut whipped cream. 

The cookie dough cake gives you the best of both worlds of chocolate and vanilla. This cake has five layers of vanilla sponge cake speckled with chocolate shavings – and in between each layer is a light chocolate frosting. It’s decorated with a chocolate ganache drip and cookie dough truffles. 

The chocolate PB banana cake was first created for my boyfriend (now husband) because it encompasses all of his favourite flavours. This cake has fresh bananas and peanut butter frosting in between five layers of chocolate cake. It’s also decorated with a chocolate ganache drip and addictive peanut butter pretzel chocolate gems.

Although these are my most popular flavours, I am always trying out new flavours and coming up with new creations.

 

What are the biggest challenges in making vegan desserts?

The largest hurdle I face making vegan desserts is finding the time and energy to try new recipes and to replicate items that need eggs. Things I’d like to achieve one day is to develop a vegan cream puff and vegan bubble waffles! 

  

Who are your customers?  

My main customers are vegans who share their cakes with their fellow vegan friends and omnivorous buddies. It’s great to know that my cakes can be enjoyed by everyone and doesn’t make one or the other feel excluded from the occasion they are celebrating. 

  

Do you plan to expand the business?

I may have the opportunity to provide vegan baked goods to a local organic grocer in the near future!

 

What is the hardest part about opening a vegan business?

I think the hardest part is to get started, even though there is a growing trend of vegan companies out there. I don’t really feel like it is about competing against each other, but to support other businesses, welcome new ideas, and to work together to achieve the goal of a vegan mecca.

 

What do you like best about your work?

The best part of making vegan desserts is to share them with other people and receive their reaction! I love it when people tell me what they think, how they like it, and what I could improve on.  

 

Do you think demand is growing for plant-based foods?

I do believe there is a growing demand. As more people become exposed to words like “plant based” and “vegan” and with an abundance of vegan options now available, people are starting to become more aware that the choices they make have a great impact on their health and the environment. 

  

Where do you see Level V Bakery in five years?

I haven’t even gave that a thought. Hopefully making desserts on a larger scale and providing to local grocers, cafes, and restaurants. But my dream would be to open my own bakery and have my own bricks and mortar store! 

 

Level V Bakery
Email: levelVvegan@gmail.com

 

 

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Earth Day: Go plant-based for the planet

Today marks the 48th annual Earth Day celebration and around the world events and efforts will be taking place to draw attention to the need for stronger environmental protections.

As the global community reflects today on the increasingly sensitive state of the planet and what role we as individuals can play in tackling what can sometimes feel like an overwhelming issue, it’s important to remember that every time we sit down to eat, we have an opportunity to stand up for a better world.

Animal agriculture has been identified as a leading contributor not only to climate change, but to air and water pollution, water use, land degradation, deforestation and biodiversity decline.

In fact, animal agriculture is responsible for more greenhouse gas emissions than the entire global transportation sector. This is because animal-based foods are incredibly inefficient to produce and are very resource-intensive. The processes involved when it comes to raising, transporting and slaughtering animals for food are responsible for potent greenhouse gas emissions including carbon dioxide, methane and nitrous oxide. To put this in perspective, beef production requires 20 times more land and emits 20 times more greenhouse gas emissions per unit of edible protein than common plant-based protein sources such as beans, peas and lentils.[1]

The production of animal-based foods also requires and pollutes large amounts of water. Agriculture accounts for 92% of our global freshwater footprint; approximately one third relates to animal products.[2] The water footprint per gram of protein for milk, eggs and chicken is approximately 1.5 times larger than for pulses (beans, lentils, peas). For beef, it is six times larger than for pulses.[3] The sheer volume of animal waste, along with fertilizers and pesticides used for feed crops, as well as hormones and antibiotics used on livestock create major water pollution issues. These pollutants seep into waterways, threatening water quality, ecosystems and animal and human health.[4]

Meanwhile, animal agriculture is a key contributor to land degradation and deforestation, with one-quarter of the earth’s land surface (excluding Antarctica) being used as pastureland. [5] The conversion of natural habitat to accommodate livestock and feed crops puts immense pressure on wildlife that struggle to survive in increasingly fragmented and degraded environments. Ineffective and ill-informed cull programs put additional pressure on predator populations, due to the perceived threat they pose to livestock profits.

While our diet can be a major part of the problem when it comes to protecting the planet, that also means it is a crucial part of the solution. A 2016 Oxford Martin School study found that the adoption of global dietary guidelines would cut food-related emissions by 29%, vegetarian diets by 63%, and vegan diets by 70%.[6] By reducing and eliminating resource-intensive animal products from our diet and supporting efforts to make more sustainable plant-based foods widely accessible, we can drastically decrease our individual and societal environmental footprints.

This Earth Day, join the growing number of people around the world who are recognizing the power behind what we put on our plate. Take our Meatless Monday pledge for recipe ideas and download our Live Well booklet to learn more about a plant-based diet. You can also support VHS’s efforts to introduce more healthy, humane and sustainable plant-based menu options in schools and other institutions.

[1] http://www.wri.org/blog/2016/04/sustainable-diets-what-you-need-know-12-charts

[2] http://waterfootprint.org/media/downloads/Gerbens-et-al-2013-waterfootprint-poultry-pork-beef_1.pdf

[3] http://waterfootprint.org/en/water-footprint/product-water-footprint/water-footprint-crop-and-animal-products/

[4] http://www.fao.org/3/a-i7754e.pdf

[5] http://www.wri.org/blog/2016/04/sustainable-diets-what-you-need-know-12-charts

[6] https://www.oxfordmartin.ox.ac.uk/news/201603_Plant_based_diets