Vegetarian Food Products or Substitutes

To evaluate the readability of such materials in a more robust and transparent manner, the Humane Research Council (HRC) partnered with VegFund and FARM to test a selection of outreach materials that are commonly used by vegan advocates. The average readability scores placed these materials in the range of the 11th grade reading level or higher, which is three to four grade levels higher than the average U.S. adult.

This article provides a comprehensive review of current research addressing vegetarianism and veganism, including research about attitudes, gender differences, and vegetarianism worldwide.

Researchers administered surveys at vegetarian and vegan events in 14 states over a two-year period to determine individuals' reasons for being vegetarian or vegan and past experiences with farmed animals.

This study estimates the expected energy use, greenhouse gas emissions, and land and water use needed for the industrial production of cultured meat (i.e. in vitro meat). The study authors suggest cultured meat could reduce environmental damage, conserve wildlife, provide food access for human populations, and improve animal welfare.

This article discusses recent research based on surveys of undergraduates in France, Ireland, and the United States. The study investigates how attitudes vary internationally, as well as by the respondents' discipline of study.

This paper discusses the official position of The American Dietetic Association (ADA) on vegetarian diets, which states that "appropriately planned vegetarian diets are healthful, are nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases."

This report summarizes results from Wave 4 of the Animal Tracker annual survey of U.S. adults regarding their attitudes and behavior toward animals. In summary, the results continue to show strong support for humane education and many other advocacy tactics. However, support for all tactics is lower than it was in 2008 and there appear to be fewer people engaging in animal-friendly behaviors, perhaps in part due to the economic downturn.

This report explores the link between consumer attitudes and actual purchasing behaviors and includes a number of statistics on consumer buying trends. The issues examined relate overall to sustainable food, including animal welfare, British seasonal production, ethical production, healthy balanced diet, sustainable sources of fish, and environmental sustainability. Report findings show a need for food retailers and producers to ensure that labels are clear and effective, and to understand what consumers care about versus what they actually feel they are able to buy.

A survey on dining satisfaction at Yale University yields general recommendations about menus and meal options. Among these findings, students said they would like more vegetables, and meat and poultry entrees. Dishes ranking low in popularity include vegetarian and vegan entrees, as well as ethnic foods.