Something I've been working on today. Recently went on a business trip to Las Vegas. The problem was describing/ordering Vegan food to the people in the restaurants. Vegetables are no problem since everyone knows what they are, but Vegan meat substitutes are completely foreign. It's obvious we need a language change to accommodate the plant-based lifestyle; and so would like to collaborate with others to git er' done!
See the initial information below. Will have more to share in a couple of days.
Would love to know your thoughts by joining and posting here or sending email.
Thanks. gdpreston1@cox.net - Use subject line Plant-Based Lexicon.
What are we doing?
Gregory Preston, founder of VEGG-Frontiers is engaging the world-wide audience of vegans and vegetarians in an “idea crowdsourcing” initiative and challenge:
v To define, ratify and adopt a new standardized “vegan/ vegetarian / plant based lifestyle lexicon” that will make life less stressful and more positive, clearly communicate shared interests and values to information and media sources.
v Change existing dialogs to present the plant-based lifestyle in a positive manner in order to enhance the evolution to the lifestyle.
v Help organize the interests and values of interested individuals living a plant-based lifestyle to leverage collective influence over social, political and business institutions.
What is Idea Crowdsourcing? – The practice of obtaining needed input and ideas, by soliciting contributions from a large group of people, and especially from an online community, rather than from traditional methods.
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------- Join this blog to follow and support this effort -------
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Proposed Timeline and Method of Vetting and Adoption
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Status
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Date
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Description / Activity
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Complete
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May 20, 2013
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Post Phase1 (meat, fish, seafood, cheese lexicon) information for review and comment. This includes the proposed new lexicon and standards for labeling. Manufacturers will also be requested to adopt the approved standard.
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July 4, 2013
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Phase 1 input, suggestions, issues and ideas to be submitted with regard to immediate adoption of the new lexicon. Input received after this date will be discarded. Submit input to gdpreston1@cox.net and using the email subject-line: The New Vegan Lexicon 1
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July 20, 2013
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Phase 1 feedback posted for community consumption and transparency. Options, feedback and adoption decision solicited.
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July 30, 2013
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Phase 1 final adoption decision made. Commitment from the community to immediately adopt and support the standard. Communication of the new lexicon and standards to all plant-based manufacturing companies, information and news sources.
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August 30, 2013
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Phase 1 feedback and comment from all plant-based manufacturing companies, information and news sources back to the participating community. Determination of any responses / actions necessary.
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August 15, 2013
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Post Phase2 (Plant-based Dairy Products lexicon) information for review and comment. This includes the proposed new lexicon and standards for labeling. Manufacturers will also be requested to adopt the approved standard.
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Sept. 15, 2013
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Phase 2 input, suggestions, issues and ideas to be submitted with regard to immediate adoption of the new lexicon. Input received after this date will be discarded. Submit input to gdpreston1@cox.net and using the email subject-line: The New Vegan Lexicon 2
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Sept. 30, 2013
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Phase 2 feedback posted for community consumption and transparency. Options, feedback and adoption decision solicited.
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November 15, 2013
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Phase 2 final adoption decision made. Commitment from the community to immediately adopt and support the standard. Communication of the new lexicon and standards to all plant-based manufacturing companies, information and news sources.
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November 30, 2013
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Phase 1 feedback and comment from all plant-based manufacturing companies, information and news sources back to the participating community. Determination of any responses / actions necessary.
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Nov. 30, 2013 – June 2014
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Phase1 and 2 communication, education, information sent world-wide with the help of the plant-based community.
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New Lexicon adopted world-wide and inculcated into plant-based community, manufacturer, merchant, vendor, and service providers.
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Why a new lexicon?
Preston states: “The Problem we face currently as vegetarians and vegans is that we are still very tied in our minds and our cultures to the existing lexicon of meat. The need now is for people who live on a plant-based diet to form and adopt a new lexicon to use as an enabler to collectively differentiate ourselves and evolve beyond this limitation.”
Currently, a person living a plant-based lifestyle cannot effortlessly go into any restaurant across the world and order a meatless chop, cutlet, meatball, loaf, patty, or steak without comparing what they’re ordering with the animal counterpart. Instead, the person living a plant-based lifestyle has to say something like: I’d like a “Chik’n patty”, “Fake Meat”, “Mock Fish”, “Veggie burger”, “Vegan Shrimp”, “Meatless chicken” or “Vegan Wings”. These terms refer in part or in whole to sentient beings. Many in the plant-based community have deep convictions; believing that meat represents a sentient being that was killed, who experienced shock and pain, witnessed others of their family or group murdered, were dismembered or cooked whole in some manner.
This is what people living a plant-based lifestyle currently have to work with in trying to align with the current lexicon of meat. For the vegan or vegetarian, this lexicon is not appropriate because of what it represents; a legacy lifestyle that modern mankind has an opportunity to finally evolve away from.
The new plant-based lifestyle lexicon does not have to be based on past wrongs. We’ve grown beyond those; so let’s do something different. The time has come - to create and immediately adopt a new name (new words) to represent plant based “Meat”, “Fish” and “Seafood”. In addition, we also must consider doing the same thing for all plant-based eggs and dairy products. The current lexicon describing the animal-based versions of these products is inappropriate for use with a plant based lifestyle.
New plant-based lifestyle lexicon categories, must not refer to animal parts such as thighs, wings, breasts, flank, ribs, shoulder, hocks, collar, knuckle, belly, neck, organs(Kidneys, Brains), flesh, sirloin, loin, leg, jowl, round, shank, or tongues; nor any particular category of, nor specific animals such as Pork, Fish, Trout, Catfish, Shrimp, Poultry, Beef, Veal, Lamb, Ham, Goat, Buffalo, Squirrel, &c. Any reference to these is objectionable and inappropriate.
The new plant-based lifestyle lexicon we adopt to describe vegan and vegetarian “meat” need to correspond with the typical methods of cooking (grilled, BBQ, boiled, braised, stuffed, seared, fried, baked, &c.) and the typical methods of portioning the vegan/vegetarian “Meat” such as (chop, cubed, sliced, diced, minced, ground, balls, crumbles, loaf, patties, burger,& c.); because even though these terms are also used in the lexicon of animal meat, fish and seafood; they represent generic methods used for all other non-animal based cooking as well and so they are appropriate.
New lexicon proposal
New terms must be completely different than existing terms so that there is no chance of miscommunication or misinterpretations. Those living a plant-based lifestyle need terms that they can use quickly to convey what is intended, required or needed. They cannot rhyme with, nor be anything close to the legacy terms. Therefore, the lexicon of terms being proposed for immediate world-wide plant-based community adoption is:
Veega = (vEgah) - Plant-based “Meat”
1. Examples of use: Veega Chops, Corned Veega, Cubed Veega, Sliced Veega, Veega Frankfurters, Fresh Veega, Ground Veega, Veega Balls, Veega Crumbles, Veega Loaf, Veega Patties, Veega Burger, Half Veega, Veega Kabobs, Veega Skewers, Veega Sausages, Veega Bratwurst, Veega Bockwurst, Smoked Veega, Shredded Veega, Wrapped Veega, Veega Steak.
2. Veega represents any plant-based meat substitute. Veega is used instead of the legacy term meat.
3. Veega can be made out of any plant-based (not animal nor biologically or biochemically engineered animal-based tissue) material. Typical ingredients used to make Veega are:
§ Seitan. Also known as wheat gluten, Seitan was popularized by vegetarian monks in China. It’s frequently used in place of red meat, chicken or pork and, has a whopping 30+ grams of protein per 4 ounce serving.
§ Tofu. Because tofu has become increasingly popular, you can find it in most grocery stores. It doesn’t have much flavor in and of itself, but it tends to pick up the flavors of the foods and sauces around it. Made from soy, 4 ounces of tofu contains about 17 grams of complete proteins. Soybeans are not only rich in protein and essential amino acids, but soy is also an excellent source of calcium, phosphorus, iron, magnesium, and zinc. Tofu’s vast nutritional benefits make it an excellent Veega ingredient.
§ Tempeh. Can be used to make homemade Veega Burgers. The taste is quite earthy and nutty, and very delicious. It can also be marinated before you grill, fry or bake it. It also has 20 grams of muscle-building protein per each 4 ounce serving.
§ Mushrooms. Portobello mushrooms in particular are a popular Veega ingredient. Because of their large size, the mushroom can be used to make a large Veega portion suitable for a sandwich or on a burger bun.
§ Eggplant. For those who enjoy it, eggplant is a very versatile Veega ingredient. Eggplant also works well on sandwiches or in other dishes like Veega balls or Veega lasagna.
§ Beans. Beans are an often-overlooked nutritional powerhouse. As an ingredient for Veega, beans work well. Much like Seitan, Tofu and Tempeh, they contain a good amount of protein. They’re also incredibly versatile and can be used in soups, stews, salads, Veega burgers and more.
§ TVP (Textured Vegetable Protein). Also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a Veega analogue or extender. It is quick to cook, with a protein content equal to that of animal meat. TVP is usually made from high (50%) soy protein soy flour or concentrate, but can also be made from cotton seeds, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes. As much as 50% protein when dry, TVP can be rehydrated at a 2:1 ratio, which drops the percentage of protein to an approximation of ground animal based meat at 16%.
Veesha = (vEshah) - Plant-based “Fish”
1. Examples of use: Veesha white, Veesha filet, Veesha chops, Veesha steak, Veesha burger or sandwich, Smoked Veesha, Veesha Tacos. 2. Veesha represents any plant-based fish substitute. Veesha is used instead of the legacy term fish.
3. Veesha can be made out of any plant-based (not animal nor biologically or biochemically engineered animal-based tissue) material. Typical ingredients used to make Veesha are:
§ Starches. Plant-based starches can be used to create Veesha.
§ Tofu. Because tofu has become increasingly popular, you can find it in most grocery stores. It doesn’t have much flavor in and of itself, but it tends to pick up the flavors of the foods and sauces around it. Made from soy, 4 ounces of tofu contains about 17 grams of complete proteins. Soybeans are not only rich in protein and essential amino acids, but soy is also an excellent source of calcium, phosphorus, iron, magnesium, and zinc. Tofu’s vast nutritional benefits make it an excellent Veesha ingredient. When frozen and then thawed, firm Tofu takes on a Veesha-like quality which can be used for Veesha Fillets or Salads.
2. Veeshafood represents any plant-based seafood substitute. Veeshafood is used instead of the legacy term seafood.
3. Veeshafood can be made out of any plant-based (not animal nor biologically or biochemically engineered animal-based tissue) material. Typical ingredients used to make Veeshafood are:
§ Starches. Plant-based starches can be used to create Veesha.
§ Tofu. Because tofu has become increasingly popular, you can find it in most grocery stores. It doesn’t have much flavor in and of itself, but it tends to pick up the flavors of the foods and sauces around it. Made from soy, 4 ounces of tofu contains about 17 grams of complete proteins. Soybeans are not only rich in protein and essential amino acids, but soy is also an excellent source of calcium, phosphorus, iron, magnesium, and zinc. Tofu’s vast nutritional benefits make it an excellent Veeshafood ingredient. When frozen and then thawed, firm Tofu takes on a Veeshafood-like quality which can be used for Veeshafood Fillets or Salads.
§ Mushrooms. A section of the stem of a large white mushroom can be used as an ingredient for Veeshafood.
Vooish = (vOOEsh) - Plant-based “Cheese”
1. Examples of use: Vooish Monterey Jack, Vooish Colby, Creamed Vooish, Shredded Vooish, Vooish Slices, American Vooish, Melted Vooish. 2. Vooish represents any plant-based cheese substitute. Vooish is used instead of the legacy term “cheese”.
3. Vooish can be made out of any plant-based (not animal nor biologically or biochemically engineered animal-based) material. Typical ingredients used to make Vooish are:
§ Starches. Plant-based starches can be used to create Vooish.
§ Tofu. Because tofu has become increasingly popular, you can find it in most grocery stores. It doesn’t have much flavor in and of itself, but it tends to pick up the flavors of the foods and sauces around it. Made from soy, 4 ounces of tofu contains about 17 grams of complete proteins. Soybeans are not only rich in protein and essential amino acids, but soy is also an excellent source of calcium, phosphorus, iron, magnesium, and zinc. Tofu’s vast nutritional benefits make it an excellent Vooish ingredient.
Why now?
Because Vegan/Vegetarianism is the future and is growing tremendously now!Whether you’re personal choice is a Dietary Vegan[i] or an Ethical Vegan[ii], the world community is showing a consistent evolution toward the vegan lifestyle. “It is the next principal evolutionary step of mankind as a whole on this planet,” says Preston.[iii],[iv]
Any individual who does personal research to educate themselves using reliable sources must end up with an irrefutable decision: to eat a plant-based diet. It just like the seat-belt debates of the 1970s and 80s and the tobacco use debates of the 1980s and 90s - If you have common sense, morality, or both, you will not be able to turn away from the vegetarian/vegan lifestyle.
Those individuals who evolve into a vegan lifestyle via the dietary route for their health; besides learning about the huge health benefits, soon also learn that being vegan is the best alternative for the world and global sustainability. “The entire goal of today’s international climate objectives can be achieved by replacing just one-fourth of today’s least eco-friendly food products with better alternatives.”[v]
Individuals, who evolve into a vegan lifestyle via the ethical route in order to eliminate cruelty and the death of other sentient beings, soon also learn that being a vegan is the best alternative by far for their personal health.
In the United States; a country of 350 Million people, 2-4% of the population is completely Vegan[vi]. That’s seven to fourteen million people[vii]. A 2008 Vegetarianism Times study stated that 22.8 million people follow a vegetarian-inclined diet.[viii] Nearly 50% of the U.S. population NOW has at least one meatless meal per week![ix]
Large Business world-wide does not exist without the Consumer and the Consumer IS KING[x]. That is why the most savvy food manufacturers and restaurant chains world-wide are making changes. They’re paying attention, seeing the writing on the wall and investing in the future of their businesses.
McDonald's Goes Vegetarian in India | TIME.com - Sep 4, 2012 – ... containing two “all-beef patties” in its nearly 33000 worldwide restaurants, a pair of ... The first meatless McDonald's is expected to debut in 2013 in ... Devi cave shrine, a popular Hindu attraction in India-controlled Kashmir.
140 Vegan Businesses Around the World - Veganism - Oct 14, 2012 – With the growing popularity of vegan living, they just recently thought to market the ... on-line worldwide, and through some retailers in Germany and Italy. .... The Peterson-Creek family took over the operation this year (2012).
Vegan Food Companies - Chez Bettay, the Vegan Gourmet - Discover my favorite Vegan Food Companies and How to Contact them. ... Amy's Kitchen is a family owned business that creates and distributes over 88 ...
Guide to Vegetarian and Vegan Food Suppliers - Happy Cow - A Guide to online vegan and vegetarian organic shops, online health food stores, and eco-friendly ... Vegan owned, operated, and all products are 100% vegan.
Consumers are reading labels selecting their foods more holistically based on all the “food factors” including taste, ingredients, source and nutritional composition, as well as who is making their food along with an understanding of impact on the environment.
The National Resource Defense Council estimates 40% of food goes uneaten each month in the United States. Not surprisingly, the Eco Pulse Survey from the Shelton Group reports 39% of Americans feel the most “green guilt” for wasting food, almost double the number who feel guilty about not recycling.
Read More: http://supermarketnews.com/blog/top-10-food-trend-predictions-2013#ixzz2TcT7qdcj
Read More: http://supermarketnews.com/blog/top-10-food-trend-predictions-2013#ixzz2TcT7qdcj
The Boomer Reality of Diabetes, High Blood Pressure and Heart Disease: Studies by the NPD Group show that nutrition and healthy eating habits are top meal-planning priorities for Baby Boomers. A recent study by ConAgra Foods found that eating canned tomatoes provides the greatest source of antioxidants to Americans’ diets — more than any other non-starchy vegetable. People who tend to eat low-fat diets rich in fruits and vegetables tend to have a decreased risk of cancer and heart disease. Boomers will focus on their intake of antioxidants as they continue their search for the fountain of youth. Boomers will control more than half the dollars spent on grocery foods by 2015, look for more heart-healthy antioxidant-rich foods including oily fish such as salmon, as well as green tea, sweet potatoes, dark leafy greens, popcorn, berries and whole grains to take over supermarket shelves.
Read More: http://supermarketnews.com/blog/top-10-food-trend-predictions-2013#ixzz2TcTBY3yf
Read More: http://supermarketnews.com/blog/top-10-food-trend-predictions-2013#ixzz2TcTBY3yf
Governments are also are seeing the need to engage: Once Shunned Vegetarian Diet Gains Approval in New USDA Guidelines - http://www.eatveg.com/Eat-your-veggies.htm
References:
[i] http://en.wikipedia.org/wiki/Veganism Dietary vegans avoid eating or drinking anything that contains an animal product (no meat, fish, eggs or dairy products) out of concern for human health or animal welfare, but may continue to use animal products in clothing, toiletries and other areas - Francione and Garner 2010, p. 257.
[ii] http://en.wikipedia.org/wiki/Veganism Ethical vegans see veganism as a philosophy. They reject the commodity or property status of animals, and refrain entirely from using them or products derived from them; they will not use animals for food, clothing, entertainment or any other purpose - Francione, in Francione and Garner 2010, p. 62.
[iii] January 5, 2011 - Vegan Diets Become More Popular, More Mainstream - http://www.cbsnews.com/stories/2011/01/05/health/main7216497.shtml
[v] Eating Less Meat is World’s Best Chance For Timely Climate Change, Say Experts - http://www.forbes.com/sites/michellemaisto/2012/04/28/eating-less-meat-is-worlds-best-chance-for-timely-climate-change-say-experts/ 04/28/2012 – Forbes - Michelle Maisto
[vii] http://www.vrg.org/blog/2012/05/18/how-often-do-americans-eat-vegetarian-meals-and-how-many-adults-in-the-u-s-are-vegetarian/
[viii] Vegetarianism Times 2008 study entitled Vegetarianism In America. http://www.vegetariantimes.com/article/vegetarianism-in-america/
[ix] http://www.vrg.org/blog/2012/05/18/how-often-do-americans-eat-vegetarian-meals-and-how-many-adults-in-the-u-s-are-vegetarian/
[x] Google search: https://www.google.com/search?num=100&newwindow=1&safe=off&site=&source=hp&q=rise+of+veganism&oq=rise+of+veganism&gs_l=hp.3..0.3093.8007.0.8333.16.13.0.3.3.1.278.1563.8j4j1.13.0...0.0...1c.1.14.hp.EdLgRWZbKps
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