Vegan, Flexitarian Or Carnivore? Here’s The Impact Your Diet Had This Year

From plantbasednews.org

Environmental footprint calculators can allow people to estimate the impact of their food choices 

Do you know how much what you ate this year impacted animals and the planet?

If you followed a vegan, flexitarian, or carnivore diet in 2025, here’s how to measure the effect of your food choices on your footprint, and the world around you.

How to work out the environmental impact of your diet

Adobe StockGoing vegan could save nearly 200 animals per year

Harvard University’s “footprint calculator” allows users to input the foods they typically eat in a week, as well as the frequency, and details about themselves.

The calculator then estimates the environmental impact of that diet over a year, providing averages and comparisons for context. If you want to roughly calculate your own footprint, this is one of the simplest solutions. (Note: the calculator only includes food-based emissions, so it does not reflect a person’s total footprint.)

Studies indicate that men have the largest climate footprint of all, primarily due to the cars they drive and the amount of meat they eat. Studies also show that the more meat, fish, dairy, and other animal products in your diet, the higher your overall environmental footprint. To visualize and compare, Plant Based News (PBN) input the details of common diets featuring different quantities of animal products.

For example, according to Harvard’s footprint calculator, a vegan diet might emit around 247kg of carbon, 1,416g of nitrogen, and 240,192 litres of water, which is well below the US national average per capita of 1750kg of carbon emissions per year.

Meanwhile, a vegetarian diet that included eggs, milk, and cheese as well as plant-based staples like rice, grains, legumes, and vegetables might create 512kg of carbon – also below the US national average – along with 4,708g of nitrogen, and 285,036 litres of water per year, for a slightly larger footprint.

Flexitarians, omnivores, and carnivores

Flexitarianism is trickier to estimate, as it might include both meat-eaters who have a single plant-based meal per week, and pescatarians who very rarely eat meat. A flexitarian who regularly eats eggs and dairy but only semi-regularly eats meat and fish might create 882,156kg of carbon, 7,114g of nitrogen, and 303,564 liters of water.

Meanwhile, the Standard American Diet (SAD), which includes plenty of meat, dairy, and fats, could create 1750kg of carbon emissions per year. A typical omnivorous diet might also create around 20,000g of nitrogen and 660,000 liters of water.

According to the footprint calculator, eating a carnivore diet has the biggest impact of all. Someone following a carnivore diet might have an annual footprint of at least 2,592kg of carbon, 35,633g of nitrogen, and a whopping 680,112 litres of water.

The calculator also described the 2.5k of carbon produced by eating carnivore as “far above” the US national average per capita, the second-highest in the world.

By reducing or cutting out animal products, people can minimize their impact on the planet - Media Credit: Adobe Stock

Eating vegan could save hundreds of animals per year

Animal agriculture is both the leading cause of climate change and the world's biggest cause of food waste. Farming animals contributes to deforestation, biodiversity loss, and pollution, and estimates suggest the industry kills at least 1.2 trillion animals every year. As noted by Sentient Media, the total number of human beings that have ever existed is estimated to be 117 billion; less than 10 percent of the meat industry’s annual death toll.

Studies show that opting for plant-based foods, which are more sustainable and efficient than meat and dairy, can cut emissions. Swapping animal proteins for plant-based meat can reduce your overall footprint by nearly 90 percent, and PETA estimates that adopting an entirely vegan diet can save nearly 200 animals per year.

Overall, food production causes roughly a third of all human-caused greenhouse gas emissions (GHGs), while a third of all produced food is ultimately wasted. All food production requires resources and causes emissions, but the current system, which prioritizes animal products, is inefficient and unsustainable.

According to the latest EAT-Lancet report, widespread adoption of the Planetary Health Diet could prevent more than 40,000 early deaths per day and save USD $5 trillion per year through improved climate resilience, environmental restoration, and human health.

Not everyone can avoid eating meat, for a variety of reasons, but many of us are fortunate enough to be able to choose the foods that we buy and consume. Cutting just a few hundred grams of meat every week can still make a significant, measurable impact on your environmental footprint, helping humans, animals, and the planet.

*All PBN‘s dietary calculations here were based on a 30-39-year-old man living in the US. Your footprint will vary depending on your age, gender, location, and overall lifestyle. These results are approximations only.

https://plantbasednews.org/news/environment/vegan-flexitarian-carnivore-diet-impact-year/

This Is the Best City for Vegans and Vegetarians in the U.S.—and It Has Plant-based Festivals, Bakeries, and Fine Dining

From msn.com/en-us

Key Points

• A new study ranked the best U.S. cities for vegetarians and vegans, based on factors such as affordability, accessibility, and plant-based dining options.
• Portland, Oregon, took the top spot for its thriving vegan community, abundance of organic farms, and diverse plant-based restaurants.
• Los Angeles and Austin rounded out the top three, thanks to their growing number of vegan eateries, cooking classes, and community gardens.

Approximately 5 percent of Americans identify as either vegetarian or vegan, according to Gallup. That may seem like a small percentage, but it stacks up to more than 16 million people across the nation—and they certainly deserve a chance to have a great meal on their travels, too. That's exactly why WalletHub put together a list of the best cities for vegetarians and vegans in 2025.

In September, the personal finance website revealed its list, which it determined by comparing the 100 most populated cities across three key metrics: affordability, diversity, accessibility, quality, and "vegetarian lifestyle." That included looking at everything from the average cost of groceries for vegetarians and vegans, the number of restaurants with vegetarian and vegan offerings, and for the vegetarian lifestyle, the availability of vegan and vegetarian festivals. 

After doing all this digging, it named Portland, Oregon, as the top spot for those who want their meals without meat. 

"One contributing factor is that it has the second-largest number of affordable restaurants with vegetarian or vegan options that have at least 4.5 stars on Yelp," the team explained. "In addition, the city has a very high number of organic farms, community gardens, farmers' markets, and vegetable nurseries per capita."

It also noted that if you do visit Portland as a vegetarian, know you'll be in good company as residents of Portland order "this type of cuisine 148 percent more often than the U.S. average. Portland also has the ninth-highest percentage of people who consume vegetables daily."

Png-Studio/Getty Images The White Stag sign greets those traveling into Old Town on the Burnside Bridge in Portland, Oregon.© Png-Studio/Getty Images

As chef Aaron Adams at the upscale vegan restaurant Astera explained to Travel + Leisure, it should come as no surprise that Portland was named No. 1. "[The people here] are deeply concerned with ethics and the environment," he says. "Animal welfare is a big part of that, and veganism is represented here probably to a higher percentage than I've experienced anywhere else in the country. We have dozens of dedicated vegan restaurants and food carts operating here, and most of them are thriving." His go-to favourite restaurants in the area include Mis Tacones, the Orange & Blossom patisserie, and Obon Shokudo. 

Diana Edelman, a vegan food and lifestyle expert, concurred. "What makes Portland so great for vegans and vegetarians is the community," she says.

She pointed to local content creator Waz Wu, who is helping lead the charge in making veganism more accessible for those living and visiting the city. "She founded Veganizer PDX, which focuses on plant-based events, and launched Circle V Portland last year, a vegan food and drink festival," Edelman says. "She also organizes an annual World Vegan Month event in the city and brings together restaurants, food carts, and pop-ups that have vegan specials for the month."

But Portland isn't alone in offering great vegan and vegetarian options. Los Angeles, California, came in a close second, with WalletHub noting that L.A. residents eat plant-based meals 187 percent more often than the U.S. average. It added that the "city has the second-highest number of affordable restaurants with vegan and vegetarian options that have at least 4.5 stars on Yelp." Rounding out the top three is Austin, Texas, thanks to having the seventh-most juice and smoothie bars, the fourth-most vegetarian cooking classes per capita, and the ninth-most community gardens per capita.

https://www.msn.com/en-us/travel/news/this-is-the-best-city-for-vegans-and-vegetarians-in-the-u-s-and-it-has-plant-based-festivals-bakeries-and-fine-dining/ar-AA1RDRhC?apiversion=v2&domshim=1&noservercache=1&noservertelemetry=1&batchservertelemetry=1&renderwebcomponents=1&wcseo=1

10 easy vegan dinners anyone can make in 20 minutes

From vegoutmag.com 

By Avery White

These quick, satisfying plant-based meals prove that weeknight cooking doesn't have to be complicated or time-consuming

I spent years believing that good food required hours of prep, elaborate techniques, and weekends devoted to meal planning.

Then I left my finance career, started actually cooking for myself, and discovered something liberating: the best weeknight meals are often the simplest ones.

These ten dinners have become my go-to rotation when I get home from a long trail run or finish a writing deadline with zero energy left.

None of them require specialty ingredients or culinary school training. They're the kind of meals that make you wonder why you ever thought vegan cooking was complicated.

What would it feel like to know that dinner is always just 20 minutes away?

1. Coconut curry noodles

This one comes together while your noodles boil.

Sauté garlic and ginger in a splash of oil, add a can of coconut milk and a few spoonfuls of curry paste, then toss in whatever vegetables need using up. Pour over rice noodles or ramen.

The magic is in the ratios: one can of coconut milk to two tablespoons of curry paste creates the perfect balance.

Add a squeeze of lime and some fresh cilantro if you have it. This meal taught me that restaurant-quality flavour doesn't require restaurant-level effort.

2. Smashed white bean toast

Drain a can of white beans, mash them roughly with a fork, and season with lemon juice, olive oil, salt, and whatever herbs are in your fridge. Pile onto crusty bread that's been rubbed with garlic.

Top with cherry tomatoes, arugula, or quick-pickled onions.

I make this at least once a week, and it never feels repetitive because the toppings change with the seasons. Sometimes the most nourishing meals are the ones that don't try too hard.

3. Peanut noodle bowls

Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and a splash of hot water until smooth.

Toss with any noodle you have, whether that's spaghetti, soba, or instant ramen without the seasoning packet.

Add shredded cabbage, edamame, sliced cucumber, and a sprinkle of sesame seeds.

The sauce keeps for a week in the fridge, so I often make a double batch. This is the meal that convinced Marcus that vegan food could be genuinely crave-worthy.

4. Sheet pan fajita vegetables

Slice bell peppers and onions, toss with oil and fajita seasoning, and roast at high heat while you warm tortillas and prep toppings. The oven does all the work while you set the table.

Serve with guacamole, salsa, and cashew crema if you're feeling fancy.

I love meals like this because they're interactive and satisfying without requiring me to stand over a stove. What could you accomplish in those 15 hands-off minutes?

5. Miso soup with greens and tofu

Bring vegetable broth to a simmer, whisk in white miso paste, and add cubed silken tofu and handfuls of spinach or bok choy. Done. This is my go-to when I want something warm and gentle.

Add cooked rice or noodles to make it more substantial.

A drizzle of sesame oil and some sliced scallions elevate it from simple to special. I've made this soup hundreds of times, and it still feels like a small act of self-care.

6. Chickpea shakshuka

Sauté onion and garlic, add canned tomatoes with cumin and smoked paprika, then stir in chickpeas and let everything simmer together. The chickpeas absorb all those warm, spiced flavours.

Serve with crusty bread for dipping or over couscous.

This is the meal I make when I want something that feels homemade and comforting without actually requiring much from me. The spices do the heavy lifting.

7. Avocado and black bean tacos

Warm canned black beans with cumin and a pinch of cayenne. Slice an avocado. Assemble in corn tortillas with quick-pickled red onion and a squeeze of lime. That's it.

The contrast of creamy avocado, earthy beans, and bright pickled onion creates something greater than the sum of its parts.

I keep pickled onions in my fridge at all times specifically for meals like this. They transform simple into memorable.

8. Veggie fried rice

Use day-old rice if you have it, or spread fresh rice on a sheet pan for a few minutes to dry it out. Fry with frozen peas, corn, diced carrots, and scrambled tofu seasoned with turmeric.

The secret is high heat and not stirring too much, so the rice gets slightly crispy.

A generous pour of soy sauce at the end brings everything together. This is the meal that uses up all those random vegetables before they go bad.

9. Mediterranean mezze plate

Sometimes dinner doesn't need to be cooked at all.

Arrange store-bought hummus, olives, cherry tomatoes, cucumber, and warm pita on a board. Add marinated artichoke hearts or roasted red peppers from a jar.

This is my favourite summer dinner and my reminder that feeding yourself well doesn't always mean elaborate preparation. There's wisdom in knowing when simple assembly is enough.

10. Pasta with garlic and greens

While pasta cooks, sauté sliced garlic in olive oil until fragrant, then add a big bunch of greens like kale or Swiss chard. Toss with the drained pasta, a splash of pasta water, and a squeeze of lemon.

Finish with nutritional yeast or vegan parmesan and red pepper flakes.

This is the meal I've made more than any other since going vegan. It reminds me that the Italian grandmother approach to cooking, simple ingredients treated with respect, never fails.

Final thoughts

After years of overcomplicating food, I've learned that weeknight dinners should sustain you without depleting you.

These ten meals have become my foundation because they're forgiving, adaptable, and genuinely delicious without demanding perfection.

The real gift of simple cooking is the mental space it creates.

When dinner stops being a source of stress, you have more energy for the things that actually matter. What would your evenings look like if you trusted that good enough really is good enough?

https://vegoutmag.com/food-and-drink/s-bt-10-easy-vegan-dinners-anyone-can-make-in-20-minutes/

Raw foodism—This is what the new viral trend is all about

From eladelantado.com

Raw veganism is a movement that emerged from the intersection of veganism and vegetarianism. According to the Dictionary of the Spanish Language (DLE), raw foodism is a “dietary regimen based primarily on the consumption of raw and unprocessed products.” It is a trend in which the diet consists mainly of raw food; no animals or animal products are consumed, nor is anything cooked. This trend has found a particular following in Hollywood and among content creators.

It’s not only based on non-animal foods but these foods must also be consumed raw

This trend, also known as raw food, aims to maximize the essential nutrients in food by consuming it in its natural state or with minimal processing. It’s a highly controversial diet that certainly has its advantages and disadvantages. It’s not only based on non-animal foods—meaning no meat, fish, eggs, dairy, honey, etc.—but these foods must also be consumed raw, without any cooking or processing whatsoever.

Those who follow this diet consume between 60% and 100% raw foods

Everything that makes up a vegan diet, but with a different preparation: instead of cooking them, the seeds are soaked in water, causing their starch and proteins to break down into short, digestible fragments that, after a few days, make them suitable for consumption. Those who follow this diet consume between 60% and 100% raw foods, always avoiding cooking above 45-47°C. The main objective is to preserve enzymes, vitamins, and antioxidants that tend to degrade at high temperatures.

According to experts, when we cook food, some of the micronutrients it contains are destroyed

Therefore, a raw food diet prioritizes natural and organic ingredients; with fruits and vegetables, especially leafy greens; nuts and sprouted seeds; sprouted legumes and shoots; seaweed… According to experts, when we cook food, some of the micronutrients it contains are destroyed, but when eaten raw, vitamins, minerals, antioxidants, plant proteins, and fibre are preserved.

Many opt for raw veganism, that is 100% plant-based options

As we explained earlier, to transform food without using fire, methods such as germination, artisanal fermentation, or sun drying are employed, linking this practice to ethical and ecological lifestyles. Although many opt for raw veganism (100% plant-based options), raw foodism also allows the incorporation of animal products such as raw eggs, unpasteurized dairy (kefir or raw yogurt), honey, raw fish (such as ceviche or sashimi), and steak tartare.

Experts discuss the importance of this diet for strengthening the heart

In any case, science also suggests continuing to cook proteins and certain vegetables (such as tomatoes or carrots), as this process facilitates the absorption of nutrients like lycopene and ensures food safety. Experts discuss the importance of this diet for strengthening the heart. By focusing primarily on fruits and vegetables, blood pressure decreases, and there is a lower risk of heart disease and stroke.

Since animal products are not consumed, a vitamin B12 deficiency is common

The influence of including nuts, seeds, sprouted whole grains, and legumes is also discussed, as they improve blood cholesterol levels. On the other hand, as with a vegan diet, the body does not receive the high-quality protein provided by animal products. Since animal products are not consumed, a vitamin B12 deficiency is common. Therefore, people who follow both this type of diet and a vegan diet must take supplements to maintain their body’s nutritional and energy requirements.

https://eladelantado.com/en/raw-foodism-the-new-viral-trend/

Chickpea Noodle Soup Is a Cosy, 30-Minute Dinner

From eatingwell.com

This cosy noodle soup is the kind of simple meal that’s worth keeping in your weeknight rotation. It starts with an aromatic base of carrots, celery and onion simmered in vegetable broth and gets heartiness plus fibre and some plant-based protein from chickpeas and whole-wheat rotini. Light yet satisfying, this chickpea noodle soup is perfect for cold evenings, easy lunches or anytime you need a bowl of comfort. 

Active Time:

30 mins

Total Time:

30 mins

Servings:

4

Nutrition Profile:

No Added Sugar Mediterranean Diet Sesame-Free Diabetes-Friendly Nut-Free Dairy-Free Healthy Pregnancy Soy-Free Vegan Vegetarian Egg-Free Low-Calorie

Why You'll Love This Recipe

• This is a light yet satisfying soup that’s an ideal choice for cold evenings or quick lunches.
• This soup is loaded with fibre, plant protein and antioxidants—perfect for cold and flu season.
• For more of a chicken noodle soup vibe, replace the vegetable broth with chicken broth.

In just 30 minutes, you can have a bowl of warm, comforting Chickpea Noodle Soup—optimal for busy weeknights when you need dinner in a hurry. Chickpeas are loaded with plant protein and fibre; they make a fun vegetarian replacement for chicken in this soup that includes a classic mirepoix of onion, celery and garlic. Carrots and whole-wheat pasta add a bit of heartiness and antioxidants, while Italian seasonings and parsley add a fresh touch. The vegetable broth is light and, along with a squeeze of lemon, brings all the flavours together. Keep reading for our expert tips, including how to save on prep time.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• To save time, consider using pre-chopped onions and carrots, or opt for a frozen mirepoix blend containing chopped onions, carrots and celery instead of fresh vegetables.
• For added greens, stir in a few handfuls of spinach or kale during the last 2 minutes of cooking. To make the soup heartier, consider adding shredded chicken or sliced shiitake mushrooms. For an herby touch, mix in chopped fresh dill along with the parsley.
• Use chicken broth in place of vegetable broth to lean more toward a chicken noodle soup.
• Adding a splash of soy sauce at the end of cooking will enhance the umami flavour, or you could sprinkle on some freshly grated Parmesan cheese.

Nutrition Notes

• Chickpeas bring plant protein power to this soup. In just ½ cup of chickpeas, you’ll get 1 more gram of protein than you do in one large egg. Chickpeas’ fibre contributes to a lower risk of heart disease and can help stabilize your blood sugar.  
• Whole-wheat pasta adds more fibre and antioxidants to your bowl than white pasta does. With that said, some people don’t like the heartier taste and texture of whole-wheat pasta—and that’s OK. If you use white pasta, you’ll still get a little bit of fibre and energy-boosting carbohydrates.
• Carrots are loaded with antioxidants and vitamin A. The powerful plant compounds in carrots contribute to healthy eyes, skin, immunity, heart and brain. 
• Vegetable broth doesn’t typically add much in the way of nutrition, except hydration. It can, however, add a lot of sodium to your bowl, which is why we recommend using lower-sodium broth for this soup. This allows you to flavour the soup more to your liking without extra, unnecessary salt.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 2 medium carrots, peeled and chopped (1 cup)

• 1 small yellow onion, chopped (½ cup)

• 2 medium stalks celery chopped (½ cup)

• 2 medium cloves garlic, minced (about 2 teaspoons)

• 6 cups lower-sodium vegetable broth

• 1 (15-ounce) can no-salt-added chickpeas, rinsed

• ¾ teaspoon salt

• ¼ teaspoon ground pepper

• 4 ounces whole-wheat rotini pasta (1¼ cups)

• 1 teaspoon salt-free Italian seasoning

• 2 tablespoons lemon juice

• 1 tablespoon chopped fresh flat-leaf parsley

1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add chopped carrots, onion and celery and minced garlic. Cook, stirring often, until the onion is translucent, 3 to 4 minutes.

   

   Photographer: Robby Lozano, Food Stylist: Chelesa Zimmer, Prop Stylist: Lindsey Lower.

2. Stir in 6 cups broth, the rinsed chickpeas, ¾ teaspoon salt and ¼ teaspoon pepper. Bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook until the vegetables begin to soften, 6 to 7 minutes.

3. Stir in 4 ounces rotini and 1 teaspoon Italian seasoning. Cook, uncovered, stirring occasionally, until the pasta is al dente, 7 to 8 minutes. Remove from heat and stir in 2 tablespoons lemon juice and 1 tablespoon parsley.

4. https://www.eatingwell.com/chickpea-noodle-soup-11859311