is the month of good intentions and the desire for change, and the desire to get in shape, eat well and face the new year with a healthy diet is almost always at the top of the priorities.
And it is precisely in January that since 2014
, the largest vegan movement in the world, inspires people to try a plant-based diet. In fact, in 2021, more than 580,000 people around the world participated in the movement, demonstrating an interest and a propensity for a plant-based lifestyle that has been growing more and more in recent years. 46% do so with animals in mind, 22% for health and 21% for the environment. Imagined as a 'challenge' to progressively approach the vegan world (a free motivational newsletter arrives every day with advice, recipes, suggestions. Official partner in Italy is the association Be Animals), it has as testimonials known vegans such as
Joaquin Phoenix, Paul McCartney
among the others and even Jay and Katja Wilde, former cattle ranchers.
The 'challenge' is also to realize that a 100% vegetable diet is not synonymous with renunciation, on the contrary. You learn to eat new foods that you most likely didn't know before. At the
beginning it is better to take
and adapt to changes, keeping habits as similar as possible by
simply replacing some foods of animal origin with plant ones
. Veg nutrition is very varied, full of healthy and very delicious foods, filling up with energy and health is very easy: fruit, vegetables, cereals, legumes, oils, seeds and nuts can be combined in infinite different ways to obtain many recipes that will make every meal nutritious, colorful and energetic.
After all, also in Italy the vegan population
is increasing or rather the slice of those who have reduced the consumption of meat and fish has increased in order to increase the vegetal quota more
The confirmation also comes from a research conducted by Just Eat, to order food at home online throughout Italy and in the world, in collaboration with BVA Doxa. The research analyzed the attitude of Italians towards the vegan and vegetarian phenomenon, the reduction in the consumption of animal products in the population and the reasons behind those who choose this type of diet. It turns out that, despite being a mainly omnivorous people, Italians pay more attention to the consumption of animal proteins than in the past, to limit its negative effects on health. I am indeed
2 out of 3 (67%) Italians who declare that they have reduced their consumption of meat and fish
, mainly for health reasons (45%), but also for attention to the issue of sustainability (28%). In addition, 20% of respondents stated that they have tried a vegan / vegetarian diet in the past, while about 14% declare themselves inclined to follow a vegan diet in the next 12 months, and the propensity grows (32%) if adherence the vegan diet was limited in time (3-6 months).
In general, the Italian population recognizes that veganism has a low environmental impact (57%) and is healthy (55%).
The choice to consume vegan dishes at home, motivated by attention to health or with a low environmental impact, affects almost 1 Italian out of 2. There is also experimentation outside the home, with 28% of Italians who ordered vegan dishes at the restaurant , and
19% who dined in restaurants specializing in vegan cuisine
. 39%, on the other hand, often bought vegan products at the supermarket, thanks also to
the rise of meat substitutes
, which 9 out of 10 Italians declare they know, or have tried / bought (20%). The choice of these products is motivated by their high content of vegetables (42%) while among those who have never tried them (80%) about half (46%) declare themselves very / fairly in favor of buying them. Safeguarding one's health and having a lower impact on the environment are the two strong reasons. The rise of a vegetarian vegan diet also affects food delivery: in fact, 17% of Italians have ordered vegan dishes through food delivery. The Just Eat observatory confirms an
evident growth of restaurants specialized in vegan cuisine
, which register + 31% in 2021, after already a significant growth in 2020 (+ 160%). But not only strictly vegan restaurants: the offer of purely vegetable dishes affects various kitchens, as evidenced by the growth of + 17% in 2021 and + 70% in 2020 of restaurants that offer
vegan alternatives on their menu
The most ordered vegan dishes are in the fifth edition of the Map of food at home in Italy, which recorded a growing trend of vegan cuisine with an increase of + 67%.
Meanwhile, in the bookstore, the vegan food section is enriched with titles on the wave of the phenomenon. Among the many books,
Vegan and Vegetarian Recipes also for omnivores
by Iader Fabbri, published by Mondadori Electa (from January 18) intercepts a line of this phenomenon: omnivores, which are the majority of the population, are tempted by vegetarians. The intent of the author, a nutritionist biologist and scientific popularizer, is to bring
veg and omnivores together at the table
sharing taste, balance and well-being thanks to over 50 vegan and vegetarian dishes, designed for everyone. Omnivores will find appetizing and original gastronomic opportunities for every day, discovering new tastes and unexpected flavors but also a better nutritional balance. Vegans and vegetarians, on the other hand, will learn the best culinary strategies to enhance veggie protein sources. "I wrote this book with two fundamental objectives: the first is to convey to vegetarians and vegans the importance of a good protein rotation, and the second is to make omnivores understand that there are alternative protein sources to those they usually take and that can be integrated into the diet because they are already present in our culinary culture ”says
Parmigiana eggplant, cabbage lasagna, avocado toast, almond muffins: these and many other tasty variations that can also be made by "denied in the kitchen" and that are able to bring together the taste and creed of veg and of omnivores, helping the former to balance proteins correctly and the latter to appreciate more vegetables and fruit by discovering numerous alternatives to animal-derived products.
In the book there are also many regional recipes - such as peperonata, Roman-style artichokes, pane frattau, and caponata - which, from north to south, apply the principles of the Iader Fabbri method in a tasty way: no strict diets, no calorie counting, daily research of 'balance between macronutrients to ensure a balanced hormonal structure of the body through food.