Across North America, many people notice anniversaries that trace the roots of veganism. On November 1, 1944, in London, Donald Watson helped launch a vegan community and coined the term by taking the first and last letters of vegetarian. This milestone echoes today as surveys show growing interest: in Russia, the share of vegans has risen to about 6% of the population after doubling in the past five years (citation: The Vegan Society; VTsIOM).
To be precise, veganism is a stricter form of vegetarianism.
If some vegetarians avoid meat and dairy but still eat fish or eggs when affordable, vegans extend the principle to exclude all animal products and animal-derived clothing. For vegans, the lifestyle is more than a diet; it is a full commitment to ethical and environmental principles.
The dietary foundation centers on vegetables, fruits, grains, legumes and starches. Plant-based proteins come from beans, lentils, tofu, tempeh, nuts and seeds. Protein intake matters for muscles, bones and energy, so vegans plan to obtain all essential amino acids and nutrients such as calcium, iron and vitamin B12 through a varied diet and fortified foods or supplements (citation: Academy of Nutrition and Dietetics).
The motivations for choosing a vegan path vary from person to person. Some are moved by compassion for animals, others by hopes of body health and environmental impact. Scientific views range as well: some studies highlight lower cholesterol and heart benefits, while others point to potential gaps in protein and fats if meals are not well planned (citation: nutrition research reviews).
It is common to wonder about taste and identity. People who enjoy meat can still embrace vegan principles, sometimes adopting a flexible approach or a hybrid diet that reduces animal products without full avoidance. The reality is that many people around the world live with a mix of dietary choices and ethical considerations.
Vegan eating today can be less affordable in some markets. Fresh produce, particularly out-of-season items, can carry a premium, and nuts, chocolate and dried fruit may rise in price. At the same time, staples like beans, oats and rice remain economical, while some specialized vegan products can raise weekly grocery totals (citation: market price analyses).
Protein options in legumes and nuts support health, but some vegans monitor amino acid intake to ensure balanced nutrition. Protein shakes or fortified foods can help, though taste and cost can vary, influencing everyday choices.
Veganism also shapes social experiences. Plane meals, dining out, and online communities all reflect a growing visibility. In public settings, mentioning vegan choices can steer food options toward plant-based options, and many brands emphasize cruelty-free and vegan labels to align with consumer values.
Cosmetics and personal care products increasingly display vegan or cruelty-free symbols, making it easier to choose items that align with this lifestyle for those who want a consistent vegan approach across daily routines.
People report differing experiences within families and friend groups, with some exploring reduced-meat diets and others returning to mixed menus for various reasons. The shift prompts conversations about nutrition, culture, and how meals fit into everyday life.
Considering a world where veganism becomes the norm reveals both benefits and challenges. Healthier eating patterns and lower animal farming needs could ease environmental pressures, yet policies would need to balance animal welfare, livelihoods, and food security. Pets would still require diets suited to omnivores, highlighting practical limits to broad dietary shifts.
Looking ahead, veganism is likely to remain a growing minority that gains visibility and influence. People may celebrate occasional protein-forward treats and continue to advocate for animal welfare as communities explore sustainable food systems.
The piece presents various perspectives and invites readers to consider how plant-based living could fit into different lifestyles and cultures.