Vegetable and sustainable nutrition (food supply) – The charm of (latest product, development, innovation, change) that drives new consumers

Embracing a healthy and respectful lifestyle is increasingly becoming part of a culture shared by many. The awareness of the effects of nutrition on the body and the research done in this area are revolutionizing the consumer’s way of eating and buying process, favoring a diet at is basically devoid of foods of animal origin.
For starters, we must make a distinction between vegetarians and vegans. Although both adopt a similar nutritional style free of meat, significant differences distinguish the two groups.

Vegetarian
Those who follow a vegetarian diet exclude meat and fish, in all their derivations and treatments without giving up animal products such as milk and eggs. Included in this category are so-called semi-vegetarians who limit the consumption of meat, fish, and poultry to less than once a week.
Curiosity: the origin of the term “vegetarian” goes back to the early nineteenth century. Previously, the title given to those who followed a diet of this type was “Pythagorean” in honor of one of the first to adopt it: the mathematician Pythagoras.

Vegan
Anyone who enters this nutritional category generally feels like air is way of life. The vegan follows a plant-based diet only, eliminating any derivatives of animal origin, such as milk or eggs. In addition to the choice of food, however, it appropriates a school of thought that does not allow the use of certain materials, considered “forbidden”, such as leather, wool, silk, fur, and so on. They also do not use any cosmetic product that is tested on animals, and do not participate in circus shows or sports such as hunting and horseback riding.
Curiosity: The term “vegan” has its origins in 1944 by Donald Watson, who replaced the word “vegetarian” with its first and last letters “veg .. an”.
Despite the two categories are the most common, there are other nutritional groups which practice plant based diets. Another example are the raw foodists and Fruitarians who prefer the consumption of uncooked fruit and vegetables to avoid losing all the nutritional content in the produce.

What are the factors contributing to the decision to eliminate meat?
After much research, an ethical trend has been identified in the decision to eliminate meat from a person’s diet. The main reasons that move veg supporters are the methods of animal farming, the conditions in which they are raised, and premature slaughtering. They also include health-conscious, environmental, and economic motives within the results produced.

Healthy eating: a conscious attitude or momentary trend?
With the massive introduction of organic products, the attention to the quality of the foods that we serve is increasingly common even to whoever does not accept this philosophy.
Excluding a fashionable factor is not possible, because there will certainly be those who follow this trend only for the sake of being fashionable, however most do so for a personal awareness.
Change your nutritional style is a difficult choice that involves a journey full of renunciation and sacrifices, not to mention that it requires a level of nutritional knowledge that’s sufficient enough to avoid the risk of incurring maladies and/or nutritional deficiencies.

Some numbers
If in previous years the number of vegetarians in Italy has declined (from 6.5% in 2014 to 5.7% in 2015), in 2016, however, it increased by slightly less than two percentage points to 7.1%. Even the percentage of vegans, who represent a minority of the population, has registered the same kind of trend: after the decline of the previous year (from 0.6% in 2014 to 0.2% in 2015), the number reached 1% of the population in 2016.

Another interesting fact emerges from a Nielsen study: since 2010, meat consumption has seen steady declines of 5% per year, while there has been an exponential increase of the products used by vegetarians and vegans as demonstrated by the 17% increase in in 2015 the sales of soy milk, rice or almond and double-digit growth of ready vegetable soups (38%).