An Insight into Vegetarianism

*Please click the blue sound icon for an auditory version of this blog post

Apple Graphic

Monday the 1st of October marks World Vegetarian Day which is also part of Vegetarian Awareness Month - a time for those who want to give going meat-free a try or for those who want to celebrate their vegetarian or plant-based diets. Vegetarianism and flexitarian diets have increased massively over the past few years with an increasing variety of vegetarian and vegan options available in both supermarkets and restaurants.

What is included in this blog post:


what is world vegetarian day?

World vegetarian day was founded in 1977 by the North American Vegetarian Society and endorsed by the International Vegetarian Union in 1978. This blog runs through the brief history of vegetarianism and in turn, how this impacts or disrupts the food industry. There will also be some tasty Vegetarian recipes at the end of the blog to give you some meat-free inspiration!

When did vegetarianism begin?

Some of the first claimed vegetarians were the Pythagoreans – derived from the Greek philosopher Pythagoras. It’s unclear whether he followed a strict meatless diet but in historical documents, it has been found that they expressed some of the same arguments regarding vegetarianism that people still use today.

Although it’s likely that people abstained from eating meat before Pythagoras (plants would have formed the basis of diets), the rise in vegetarianism likely occurred during classical times. The term vegetarian arose after the first vegetarian society was born in 1847. In 1850, the American Vegetarian Society was founded in New York, USA. This was followed by the arrival of the first vegetarian church in Salford by William Cowherd, he believed that God inhibited animals, so it would be a sin to eat them.

As time went on, vegetarianism gained momentum as influential people contributed to the movement. For example, John Harvey Kellogg (creator of Cornflakes) was a strong advocate for vegetarianism. Benjamin Franklin encouraged vegetarianism for a short while, promoting its economic benefits as it saved money. By the end of the 19th century, the vegetarian movement was thriving and in 1889 there were 52 vegetarian restaurants in Britain.

 
 
John Harvey Kellogg

John Harvey Kellogg

 

During the late 19th century and early 20th century, vegetarian cookbooks began to be released and then as the movement progressed – cookbooks addressed the lack of protein in vegetarian diets and encouraged proteins such as beans and grains. The history of vegetarianism is much more complex than this, however, it shows that vegetarianism has been going for a long time and always had influential advocates.

With vegetarianism is on the rise, trends such as Veganuary are starting to emerge – people try out the vegan lifestyle for January and see how they fare cutting out animal products. According to latest research by Kantar, around 29% of evening meals contain no meat or fish. In January, 1 out of 10 ready meals bought were vegetarian, increasing sales by 15%.

how is the food industry changing?

Vegetarianism and, in particular, veganism, is predicted to disrupt food production in 2018/19 as the vegan British population has grown to 3%. Flexitarians (those who try to consume less meat) are also on the rise and are expected to consume and purchase less meat. It’s evident that vegetarianism and veganism is impacting the industry, with shops like Marks & Spencer have introduced vegan ranges and Zizzi have begun to offer vegan pizzas.

People are more food-conscious than ever and are able to research and access information more easily, so it is not surprising that people change their eating habits more regularly and are able to follow trends. Platforms like Netflix are bringing influential documentaries which show the impact of animal agriculture, proving to be a successful way of gaining attention. It seems like vegetarianism and veganism is not going to slow down and manufacturers and developers within the food industry will need to adapt their products to the changing consumer preferences.

At Foster’s Bakery, all our products are vegetarian apart from our cheese scones. We offer a range of products from focaccia to sourdough. Some of our products are shown below:

To learn more about The Vegetarian Society, World Vegetarian Day and the benefits of being vegetarian – click here. Other sources used to research for this blog are available here: The History Kitchen, BBC News, Kantar, Industry Leaders Magazine and The Guardian.

See below a selection of our products and some vegetarian serving suggestions:

 
 

5 tasty veggie recipes to try

mushroom welsh rarebit toastie with a fried egg

A twist on the classic Welsh rarebit, but a delicious twist at that! Adding mushroom, tarragon and a fried egg elevates this sandwich to another level. Recipe from Delicious Magazine.

mushroom and feta risotto

An easy recipe to adjust depending on your preferences. This recipe from Tesco Real Food combines the rich flavour of porcini mushrooms with wine, spinach and feta to create a delicious and filling dinner.

smokey veggie wellington

Something a little bit different to have with your Sunday dinner. This wellington contains mushrooms, onions, tofu and seasoning and is also vegan when using vegan puff pastry! Recipe from Veganuary.

carrot, halloumi and dill balls

These would be a great accompaniment to a salad or as a side. These balls are made out of halloumi and carrots, seasoned and then deep fried. Recipe from Olive Magazine.

creamy courgette lasagne

A simple recipe combining pasta, cheese, tomato sauce and courgette to make a delicious and homely meal. Recipe by BBC Good Food.