So hopeful to think that there are more people in the world who are primed to move to veganism.
Some other groups that might be pre-vegan could include:
- backyard chicken keepers. Having kept some myself it helped turn me vegan to realise how they are bred for short lives before they inevitably get sicknesses that vets cant help with. It really opens your eyes seeing first hand how these intelligent, lovely creatures live and then how incredibly cruel the industry is
- environmentalists who haven’t become vegan yet should really be open to learning how much animal agriculture is contributing to global warming (50% by some estimates). They are experiencing a real cognitive dissonance if they can learn how much impact their own act of going vegan could have but refusing to do so
- buddhists who believe in ahimsa but continue to eat meat and/or dairy
I wonder how many other groups of pre-vegans are out there.
Tremendous research! I’m thinking, too, of neurodivergent folks—many of whom (myself included) are highly sensitive and empathic.
If they’re not vegan yet, I’d guess that it’s probably down to a knowledge gap only.
And by “only”, I don’t mean filling the gap is easy—just that if they understood what happens to animals in factory farming, their empathy would take them the rest of the way to going vegan…
It’s a hot take, but something the movement should look into!
As someone who had ARFID throughout my whole childhood, going vegan really helped me, but it depends on the individual’s food restrictions. I already had a problem with the texture of beef and pork which meant I never missed those, but if for someone else these are the only foods they can eat it could be an issue.
Personally, learning how to replace ingredients, nutrition, and having a moral motivation behind mealtimes really helped me broaden the range of foods I eat.
Uff that sounds challenging. That's super interesting that the 'moral motivation' could support you in somehow overriding your eating experience -- or at least modifying it (if I understood you correctly?)!
When it comes to texture, viscosity, etc., this is where I have hope in technology. I'm optimistic that the new wave of lab-grown and plant-based alternatives will give many more people many more options... Thanks for bringing ARFID to my awareness on this topic. It's something I hadn't considered before!
So hopeful to think that there are more people in the world who are primed to move to veganism.
Some other groups that might be pre-vegan could include:
- backyard chicken keepers. Having kept some myself it helped turn me vegan to realise how they are bred for short lives before they inevitably get sicknesses that vets cant help with. It really opens your eyes seeing first hand how these intelligent, lovely creatures live and then how incredibly cruel the industry is
- environmentalists who haven’t become vegan yet should really be open to learning how much animal agriculture is contributing to global warming (50% by some estimates). They are experiencing a real cognitive dissonance if they can learn how much impact their own act of going vegan could have but refusing to do so
- buddhists who believe in ahimsa but continue to eat meat and/or dairy
I wonder how many other groups of pre-vegans are out there.
Tremendous research! I’m thinking, too, of neurodivergent folks—many of whom (myself included) are highly sensitive and empathic.
If they’re not vegan yet, I’d guess that it’s probably down to a knowledge gap only.
And by “only”, I don’t mean filling the gap is easy—just that if they understood what happens to animals in factory farming, their empathy would take them the rest of the way to going vegan…
It’s a hot take, but something the movement should look into!
As someone who had ARFID throughout my whole childhood, going vegan really helped me, but it depends on the individual’s food restrictions. I already had a problem with the texture of beef and pork which meant I never missed those, but if for someone else these are the only foods they can eat it could be an issue.
Personally, learning how to replace ingredients, nutrition, and having a moral motivation behind mealtimes really helped me broaden the range of foods I eat.
Uff that sounds challenging. That's super interesting that the 'moral motivation' could support you in somehow overriding your eating experience -- or at least modifying it (if I understood you correctly?)!
When it comes to texture, viscosity, etc., this is where I have hope in technology. I'm optimistic that the new wave of lab-grown and plant-based alternatives will give many more people many more options... Thanks for bringing ARFID to my awareness on this topic. It's something I hadn't considered before!
Thanks for doing this research!