Vegetarian Star

“Here’s why I’m unabashedly pro-faux: It’s much better for human health, exponentially better for our environment, and infinitely better for animals.”

“I wish that we lived in a world where every family had the time, know-how, means, and motivation to prepare healthful, from-scratch meals brimming with organic vegetables, whole grains, and slow-cooked beans. There is no doubt that this is the ideal, and that we’d all be a lot better off if we ate this way.”

“But we don’t live in a perfect world. As Mark pointed out in his TED talk, the vast majority of Americans are surviving on frozen pepperoni pizzas, buckets of chicken, Big Gulps, chips, and chocolate bars. The closest many kids may get to eating a vegetable on any given day may be the French fries on their lunch tray.”

“Showing people who are trying to move toward a plant-based diet that they can still eat their favorite comfort foods is an important way to break down barriers and resistance to a new way of eating. Once the mind opens, it continues to expand. For many people, starting out on transitional foods like vegan meats, cheeses, and milks is a first, fantastic step, and they’ll likely later incorporate more “real foods” like unprocessed grains, beans, vegetables, and fruits into their diet.”

—Kathy Freston, author of Veganist and the woman who helped Oprah‘s staffers go vegan for one week, on how her views of faux meat differs from that of Mark Bittman, food writer who invented his own version of part-time vegetarianism where every meal before six p.m. is vegan. Bittman is not a fan of fake meats because they are processed. View more of Bittman’s thoughts on more sustainable food from his TED talk in 2008.

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