conscious eating


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Options Grow for Plant-Based Eating by Marlaina Donato


Goes Mainstream ‘Less Meat’ P


lant-based lifestyles, once considered by some as a fad that would fade, are on the rise


worldwide. According to a Harris Interactive poll commissioned by the Vegetarian Resource Group, 6 million to 8 million Americans have completely eliminated meat, including seafood, from their plates. With a 600 percent increase of people going vegan domestically in the past three years and companies like Nestlé devising vegan-tailored product launches, plant-based eating is creating unprecedented demand. “I’ve defi nitely seen plant-based


eating become more mainstream. Many restaurants now provide plant-based options to keep their customers happy, and more food startups are creating nut- and soy-based cheeses, milks and yogurts,” says Lisa Stollman, a plant- based nutritionist in New York City. Vegan lunch options are even making


their way into the Los Angeles public school system.


Millennials Lead the Way GlobalData, a data and analytics company, reports, “Seventy percent of the world population is either reducing meat consumption or leaving meat off the table altogether,” with Millennials at the forefront. “T e environment has been the


Millennial generation’s primary concern. Health is of less importance than interest in making the Earth a better place to live,” says Gene Stone, a plant- based diet expert in Hudson, New York, and author of the bestselling Forks Over Knives: T e Plant-Based Way to Health. Stollman concurs, saying, “T e


majority of my vegan clients are in their 20s and 30s, and their concern for animal treatment relates to sustainability. Sustainability helps


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