A Famous Person Who Is A Expert Of Animal Rights Veggin’ Out is In

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Veggin’ Out is In

Vegetarians don’t have to feel like the wise-cracking red-headed kids anymore. Gone are the days when vegetarianism was viewed unfavorably. Today, this meat-free lifestyle occupies an important place in our culinary culture.

There are a number of reasons why people support a vegetarian lifestyle: health and well-being, concern for animal welfare, humanitarianism, spiritual and religious beliefs, moral and social aspects; while others are concerned with economic issues, environmental awareness and the prevention of world hunger. Whatever the motivation, Vegetarianism and Veganism has a huge following, and as the emphasis continues to focus on healthy living and people are educated about the cruel and unfair treatment of animals, its popularity will continue to grow.

Vegetarianism is popular in Hollywood among many stars, notably actress and model Pamela Anderson; Longtime member of PETA (People for the Ethical Treatment of Animals) and passionate animal rights advocate who became a vegetarian as a teenager. Today she continues to promote vegetarianism by working with PETA on their many campaigns. Because of her continued commitment to humanitarianism and as a loyal and vocal supporter of PETA, Paul McCartney presented her with the “Linda McCartney Memorial Award” in August 1999 as a tribute to his late wife, who also was committed to PETA’s ideologies.

But you don’t have to be a true vegetarian to enjoy vegetable dishes or to have a passion and understanding for the kitchen. Vegetarian food is no longer stereotyped as boring, unhealthy and tasteless. This growing market trend equals big business, and as the demand for vegetarian options increases, fast food chains and restaurants are doing their part by offering tasty and nutritious meat-free menu choices. Even colleges, universities, schools and hospitals are including vegetarian food in their meal plans. Food markets are also riding the trend. Whole Foods offers a wide line of affordable, healthy, high-quality vegetarian items from fresh to frozen. According to Kat Sullivan, South Pacific Foods Marketing Association Regional Coordinator, “Whole Foods Market has the largest selection of all natural vegetarian and vegan products available. We will continue to look for new and exciting options vegetarians to carry in our stores, as we develop recipes from our kitchen to offer in our Prepared Foods Department.Whole Foods Market launched the Animal Compassion Foundation, a non-profit organization dedicated to improving the quality of life of farm animals. Our meat standards are the highest in the industry and we hope the foundation’s work will educate farmers and meat producers about how important animal welfare is.”

Vegetarianism is going mainstream and going “raw”. Healthy and meat-free are acceptable choices in today’s society. Vegetarianism is a personal choice and does not need to be explained or defended. It is the responsibility of the food service business; especially professional chefs who are role models, mentors, culinary educators and industry representatives, have knowledge and experience in vegetarian products and cuisine. CEO Jesus Cibrian of Aramark at the Las Vegas Convention Center agrees. “Today people are more conscious of their diet and it is important to know how to prepare vegetarian meals. I constantly receive requests from clients for vegetarian alternatives to be served at their catering events, and I also offer options vegetarian in our International Food. Market Restaurant. We have a full salad and salad becomes a main course for many people.” Chef Jesus had the honor of serving as Executive Chef at the 2004 Summer Olympics in Athens, Greece. “The demand and consumption of fruit and vegetables at the Olympics was phenomenal. We were hit by vegetarian requests! The trend is there and we need to accommodate all vegetarian and vegan requests as best we can.”

Tal Ronnen, CEO and founder of foodservice consulting group Veg Advantage, works with product manufacturers and foodservice distributors to educate them about the alternatives available to meet the demands of the growing vegetarian community. He also works closely with chefs and restaurants to help them add quality alternatives to meat, dairy and egg products and add delicious and healthy appetizers, entrees and desserts to their menus that will delight the palate of vegetarian and non-vegetarian diners. “Diners are becoming more sophisticated, and a plate of Portobello mushrooms or a plate of couscous won’t cut it anymore. A recent Aramark study found that 25 percent of college students want vegetarian options when dining out, so a restaurant that does not have a variety of foods. vegetarian dishes may be missing a large segment of consumers. Offering a variety of vegetarian options on the menu can help a restaurant get rid of the “veto factor” where, for example, a family vetoes a restaurant because their vegetarian daughter doesn’t like the options available there.” Chef Tal believes, “The easiest way to satisfy all different types of vegetarians is to offer a vegan meal. A vegan meal does not contain meat, milk, eggs or honey, and this option is suitable for all types of vegetarians. For example. , if you offer a meatless dish that contains cheese, vegans and ovo-vegetarians (a vegetarian who consumes eggs but does not eat dairy products) will not order it. But if you replace the cow’s cheese with soy cheese, dishes will be ordered from Lacto-vegetarians (a vegetarian who consumes dairy products but does not eat eggs), vegetarians and vegans alike. Vegan options are guaranteed to be acceptable to all vegetarians, so having a vegan option on the menu Yours is an easy way to keep all your customers happy.”

Being vegetarian, vegan or choosing a healthier lifestyle doesn’t mean you’re limited to carrot juice and bean sprouts. This lifestyle is quickly becoming an accepted norm, and grocery stores and restaurants have become much more accommodating by carrying a variety of flavorful and nutritious options.

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