With veganism on the rise, is meat cooked?

The Globe and Mail / 26 August 2018

Vegans are suddenly everywhere. Restaurants that serve meals completely free of all animal products have opened all over New York, San Francisco and Los Angeles, and in Britain, the number of vegans more than tripled in the decade from 2006 to 2016. But most surprisingly, Germany – where not so long ago, meat-heavy cuisine made the country a hostile terrain even for vegetarians – has Berlin showcasing itself as the European center of vegan fine dining.

Canadian consumption of beef and pork peaked in the 1980s, and has dropped sharply since. For a time, this drop seemed to indicate nothing more dramatic than a preference for chicken, but Canadian consumption of all meats has been falling since 2007. Today, restaurants that fail to offer animal-free meals risk losing millennials as customers.

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