7 Plant-Based Foods That Fight Inflammation and Boost Energy

From plantbasednews.org

Interested in the effects of food on inflammation? Find out more about the effects of berries, seeds, and leafy greens 

Certain foods are linked with significant potential health benefits, especially when it comes to tackling inflammation. Furthermore, some of the most effective foods for fighting inflammation can also help to counter fatigue, pain, and even reduce the overall risk of disease.

Dr Rupy Aujla, NHS doctor and founder of the Doctor’s Kitchen, argues that what we put on our plates is one of the best tools we have to slow aging, support brain health, and protect against illness.

Dr Rupy, known for his YouTube channel The Doctor’s Kitchen, recently shared a video where he lists 10 anti-inflammatory foods and explores their benefits, and they all happen to be plant-based. He stresses that these foods can help lower inflammation markers in the body, improve energy, and support long-term health.

Berries for heart and blood vessel health

A daily cup or two of berries can make a big difference, and even a handful of berries a day can “fight inflammation more than most supplements,” Dr Rupy claims. Rich in anthocyanins, berries like blackcurrants, blackberries, blueberries, and raspberries support healthy cholesterol and blood vessels while reducing heart disease risk. Mixing different varieties gives a wider range of protective compounds. Frozen or freeze-dried options work just as well for smoothies, oats, or vegan yogurt bowls.

Greens for longevity and brain health

Packed with folate, vitamins, and antioxidants that fight inflammation and keep your brain young, leafy greens are like nature's multivitamin - Media Credit: YouTube/The Doctor's Kitchen

Dark leafy greens (the darker the better) such as kale, spinach, and chard act like “nature’s multivitamin,” says Dr Rupy. “They give you fibre, folate, vitamin K, and vitamin C”. As well as “carotenoids like lutein,” which help shield cells from oxidative stress. Studies link one daily serving to slower cognitive decline – the equivalent of being more than a decade younger. He suggests rotating raw and cooked greens to get the most out of them and notes that every culture has its own staple green, from collards in East Africa to wild quelites in Mexico.

Sprouts with 50 times more compounds

YouTube/The Doctor's KitchenThe broccoli sprout is the king of all sprouts due to its anti-inflammatory potential

Sprouts may be small, but they’re nutrient powerhouses. Broccoli sprouts, in particular, release sulforaphane, which activates detoxification pathways and reduces oxidative stress. “Sprouts are completely underrated,” Dr Rupy says. He points to a trial showing that eating 30 grams of raw broccoli sprouts daily for 10 weeks cut inflammatory markers by up to 59 percent. Growing them at home is simple – just soak seeds, rinse twice daily, and they’re ready within a week.

Extra virgin olive oil as a liquid anti-inflammatory

Olive oil is a cornerstone of the Mediterranean diet for good reason. Its polyphenols, such as oleocanthal, act on the same pathways as ibuprofen, though more gently. Dr Rupy notes that just “a drizzle around seven grams a day was linked to a 28 percent lower risk of dying from dementia-related causes”. He emphasizes buying cold-pressed, dark-glass bottled oil with a fresh harvest date. A peppery kick at the back of the throat is the sign of high polyphenol content. And contrary to popular belief, you can cook with olive oil; its compounds actually protect it from the heat damage that can make some other foods harmful.

Nuts to protect your heart

Despite their calorie density, nuts are “nutrient-dense powerhouse ingredients that you should not be scared of,” says Dr Rupy. Just a handful per day can lower cholesterol and reduce heart disease risk by nearly 20 percent. Walnuts, pecans, almonds, and even chestnuts stand out for their polyphenol content. He recommends keeping a jar of unsalted mixed nuts on the counter for easy snacking or sprinkling over salads and oats.

Seeds for omega-3s and plant power

Seeds offer protein, fiber, and a host of unique compounds. Flax seeds contain SDG lignans with strong anti-inflammatory effects; sesame seeds provide sesamin for vascular health; sunflower seeds are affordable and rich in vitamin E and linoleic acid. “Even one or two tablespoons a day shows anti-inflammatory benefits,” Dr Rupy explains. He prefers ground flax for better absorption and recommends keeping pre-milled versions in the fridge to protect their nutrients.

Legumes to feed gut microbes

Beans and lentils don’t just steady blood sugar; they also nourish the gut microbiome. These microbes produce short-chain fatty acids that strengthen the gut barrier and lower inflammation. Packed with fibre and polyphenols, legumes act as daily anti-inflammatories. Dr Rupy highlights that eating about 400 grams of cooked legumes per week, or three to four tablespoons a day, is enough. For beginners, he advises starting small to let your gut adapt, then working them into salads, soups, and pasta sauces.

Inflammation may be part of life, but it doesn’t have to dictate our health span. Dr Rupy’s message suggests that food can help deal with inflammation, particularly a daily mix of berries, greens, sprouts, healthy fats, nuts, seeds, and legumes.

You can find the original video on Dr Rupy’s YouTube channel, The Doctor’s Kitchen.

https://plantbasednews.org/lifestyle/food/plant-based-foods-that-fight-inflammation/

UK Vegan Energy: What is World Vegan Month?

From www.ecotricity.co.uk

November is here, which means it’s time to celebrate World Vegan Month.

World Vegan Month is a month-long global celebration that kicked off with World Vegan Day on 1 November 2025. Ecotricity is the only energy company with certified vegan energy, so you can be sure we’re playing our part.

In the UK, research shows that 6.4 per cent of adults plan to follow a vegan diet in 2025. This means there could be 3.4 million vegans in the UK in 2025!

Of course, this number is always growing thanks to celebrations like World Vegan Month and Veganuary.

When was the first World Vegan Month?

World Vegan Day first established in 1994 by Louise Wallis, chair of The Vegan Society, to commemorate the organisation’s 50th anniversary. Over time, the day transformed into World Vegan Week – and then World Vegan Month.

What happens in World Vegan Month?

The goal of the month is simple – to celebrate veganism and raise awareness of its benefits for animals, human health and the natural environment.

It’s not just for vegans. Everyone from the ‘vegan curious’ to people who have never considered switching to a plant-based diet can discover tastier, healthier ways to eat and live. World Vegan Month is about more than just food – it’s about ethical choices that extend to every aspect of our lives, from the clothes we wear to the energy that powers our homes.

How can I take part in World Vegan Month?

World Vegan Month is the perfect opportunity to explore the full potential of an ethical, plant-powered life.

If you’re curious about trying it out, download The Vegan Society’s free VeGuide app for a 30-day introduction to veganism – you can start any time, it doesn’t have to be 1 Nov. Each day has interesting facts and discoveries to make, along with a quiz where you can unlock discount codes and recipes.

If you fancy going along to an event and trying out some vegan products, head to their Events page to find festivals and fairs near you.

Here are a few more ways you can get involved:

• Take a plant-based pledge -Try going fully plant-based for a week – or simply commit to having one vegan meal each day for a month.

• Support vegan businesses - Buy from companies that are dedicated to cruelty-free products and ethical practices.

• Review your lifestyle - When you next need to replace something, like personal care products or clothing, find a cruelty-free alternative.

• Choose vegan energy - Check whether animals are used to make your energy and ensure your home is powered by a certified vegan supplier.

Why veganism and energy go hand in hand

Many people are surprised to learn that energy supplied to UK homes is not necessarily vegan. Some suppliers, including companies that label themselves as 'green,' use animal by-products to generate energy.

At Ecotricity, we believe that using animal waste from factory farming is ethically wrong and supports an industry that is a massive contributor to global emissions. That’s why we’re the only energy company in the world certified as vegan by both The Vegan Society and Viva!, the vegan charity.

When you commit to a vegan lifestyle, you’re actively choosing to reduce harm to animals and lessen your impact on the world. If you’re making ethical choices with your plate, you should be making them with your power, too.

https://www.ecotricity.co.uk/our-news/2025/vegan-energy-what-is-world-vegan-month 

8 things you only understand once you go vegan

From vegoutmag.com

By Avery White

Switching to plants changes more than your plate—it rewires how you shop, snack, and show up in social settings

Ever notice how some experiences only click after you’re in the middle of them? Switching to a vegan lifestyle is one of those shifts. 

I went in thinking mostly about animal welfare, yet within weeks I was puzzling over changes in my taste buds, my grocery budget, even my social life.

Those “aha” moments kept piling up, each rewriting a tiny piece of how I relate to food, culture, and my own body.

Curious what actually changes once the plant-based train leaves the station?

Below are eight lessons that only seem obvious after you’ve made the leap—and each one comes with a practical nudge so you can sidestep the rookie potholes and keep the ride smooth.

1. Your palate is far more flexible than you thought

“Taste buds are adaptable little fellas,” nutrition expert Dr. David Katz jokes, “when they can’t be with foods they love, they learn to love the foods they’re with."

Give it two to three weeks and the kale that once tasted like lawn clippings starts whispering sweet nothings. The science is simple: receptors for salt, sugar, and fat down-regulate when those stimuli drop, making subtler flavours pop.

Action step? Taper—not nuke—salt and added sugar. You’ll stay motivated long enough for your biology to catch up.

2. Grocery trips morph into scavenger hunts—then routines

The first plant-based shopping run feels like decoding a secret map.

Five trips later you glide past the dairy aisle because you already know which oat-milk brand steams best for lattes and which frozen edamame costs half as much when you buy the bulk bag.

I keep a running list on my phone of “wins” (nutritional yeast by the kilo, hello) and rotate stores monthly to restock.

Treat the learning curve like an adventure: you’ll build a personalized supply chain that makes weekday meals faster, cheaper, and less wasteful.

3. Social meals trigger hidden psychology

Ever been teased with “Come on, one bite won’t hurt”?

Social psychologist Dr. Melanie Joy captures the dynamic: “How we feel about an animal and how we treat it has much less to do with the animal than with our perception of it.” 

People often defend shared habits because they symbolize belonging. Instead of debating ethics over appetizers, I re-route the focus: “I’m here for the company—tell me about your new project.”

It preserves connection while normalizing your plate as just one personal choice at the table.

4. Planning beats willpower—especially for protein

Contrary to myth, plants aren’t protein ghosts.

The Academy of Nutrition and Dietetics states that well-planned vegan diets are “healthful, nutritionally adequate, and may provide benefits in preventing and treating disease.”

Translation: as long as you stock daily sources—beans, lentils, tofu, tempeh, seitan, nuts—you’re covered. My shortcut is prepping a double batch of lentil-walnut taco “meat” every Sunday.

Half goes into jars for salads; half hits the freezer for emergency dinners. It’s easier to open a jar than to open a delivery app.

5. Labels teach miniature lessons in critical thinking

Scan a package of cookies and you’ll see “vegan” in bold—right next to 20 g of added sugar.

Plant-based doesn’t equal healthful by default. I read front labels for quick filters (dairy-free, egg-free), then flip to the back where the truth lives.

Aiming for mostly whole-food ingredients keeps me honest and prevents the processed-food pothole that derails many beginners.

6. Energy levels shift—but timing matters

Week one you might feel lighter; week two a little sluggish as your microbiome recalibrates to extra fibre.

Around the one-month mark many people report steady energy and fewer afternoon crashes.

I track sleep and mood in a simple spreadsheet so I can match dietary tweaks (like adding B-12 or iron-rich greens) with how I feel.

Data beats guesswork, and noticing upward trends fuels motivation.

7. Compassion spills into unexpected corners of life

The longer I stay vegan, the more I catch myself extending patience—toward co-workers, stray cats, even my own inner critic.

Psychologists call this moral consistency: aligning values across domains once a big value shift locks in.

A practical move?

Volunteer at an animal-rescue event or plant a pollinator-friendly herb bed. Reinforcing compassion through action cements that wider mindset.

8. The conversation never ends—and that’s a good thing

Friends will ping you for recipe tips, parents will worry about calcium, and someone at a barbecue will quiz you on quinoa protein math.

Each chat sharpens your knowledge or reveals a gap to research. I keep a running “FAQ” note on my phone: favourite documentary links, beginner cookbooks, quick stats on land use.

Sharing from a place of curiosity rather than superiority keeps relationships warm and the dialogue evolving.

Conclusion

Going vegan isn’t a finish line; it’s a collection of pivots that keep unfolding—from taste buds recalibrating to deeper empathy sneaking into daily choices.

If you’re new to the fold, remember that adaptation is wired into your biology and your psychology: flavours adjust, habits settle, and social circles learn to meet you halfway.

Bank on planning over sheer resolve—batch-cook proteins, jot quick comeback lines, stock that emergency dark-chocolate bar.

And if you’re already a seasoned plant-lover, maybe one of these eight reminders nudged you to level-up: track energy, volunteer locally, or finally master homemade seitan.

The takeaway is simple: change rewards consistency more than perfection.

So lean into the small wins—today’s satisfying lunch, tomorrow’s confident reply, next month’s grocery bill that’s mysteriously lower.

Stack enough of those victories and you’ll look back wondering how something that once felt radical became your new normal. 

https://vegoutmag.com/food-and-drink/ain-8-things-you-only-understand-once-you-go-vegan/

"Why I went vegan at 40 – and how it transformed my energy levels"

From prima.co.uk/diet-and-health

Claire Ruston, now 44, explains what happened when she became vegan in midlife (including a whole new career) 

"'I could never give up cheese...'

"That was me, five years ago. I'd never met a cheese I didn't like – even if it came in foil triangles. I'd tiptoed towards vegetarianism for many years, reducing my meat intake but never officially taking the plunge (the barbecue ribs always got me). I’d even floated the idea of going vegan a few times, whenever my partner Rob and I would watch the latest documentary about factory farming. But I always talked myself out of it.

"In the end, it wasn’t a hard-hitting exposé that prompted the change. It was a bout of Covid that left me feeling not quite myself. I was keen to get back to full health and frustrated it was taking so long. Then I happened to watch The Game Changers, a documentary about the impact of a vegan diet on athletes’ strength and recovery.

"At first, we didn’t picture ourselves going strict vegan."

"‘It’s worth a try,’ I said to Rob. He was sceptical but agreed, ‘Let’s give it a shot.’

"We were already used to taking on challenges. We moved from the UK to Bulgaria together in 2011, bought a run-down house in the mountains and spent years renovating it. We immersed ourselves in local life and adjusted to living in a village, where the nearest supermarket is a 50-mile round trip.

"At first, we didn’t picture ourselves going strict vegan. The plan was to eat a plant-based diet during the week and perhaps indulge in a bit of dairy – cheese, obviously – on the weekends. But we loved our vegan weekday meals. I felt more creative in the kitchen, learning how to make a creamy dressing with tahini or a rich pasta sauce from roasted squash.

                                                                                                                                  Claire Ruston

"There were kitchen disasters, of course. My first vegan pancakes were terrible and I’ve made my fair share of disappointing vegan cakes. I quickly learned to read the comments on recipes online and seek out food writers I trust, such as Nisha Vora, Yotam Ottolenghi, Hetty Lui McKinnon and Joe Yonan. The benefits were obvious. I had more energy and felt healthier by the week. If I indulged in a dairy-heavy dish, I’d feel sick and have an upset stomach.

"Very quickly, cheesy ‘treats’ stopped being treats at all. I also noticed that my asthma was worse after eating dairy.

"Almost by accident, I’d become vegan. If there’s a stereotypical image of a vegan, I’m pretty sure I’m not it. I’m middle-aged and I couldn’t give a stuff about protein powder shakes. But here I am, living my best plant-based life.

" I had more energy and felt healthier by the week."

"Do I miss cheese? Sometimes, especially if I see a picture of an oozing brie. But I don’t miss it enough to eat it.

"Friends and family have been supportive. When I fly home, Mum cooks me a vegan roast dinner with veggie sausages. I don’t mind people eating meat around me – I ate meat for 39 years – but I draw the line at cooking bacon sandwiches for guests!

"People tend to view veganism through the lens of ‘giving up’ foods. But I have gained far more than I’ve given up. I eat a more varied diet than ever and, most importantly, it has reignited my passion for food. It’s even led to a new career.

"After years of blogging about life in Bulgaria, I began writing more and more about food. When I won the Guild of Food Writers Newcomer Award in 2023, it encouraged me to properly pursue food writing as a career. I now write about plant-based eating and growing my own food at auntiebulgaria.substack.com.

"I’m not out to convert anyone. But I do enjoy sharing my journey, and if it encourages a few people to eat a few more plants, then that’s great."

https://www.prima.co.uk/diet-and-health/diet-plans/a64069323/vegan-at-40-transformed-energy-levels/

Vegan Power: Back to our roots

From ecotricity.co.uk

Vegan energy? Are we STILL talking about that?! Of course – and this year we’re proud to be celebrating our six-year anniversary of our energy being vegan-certified by the Vegan Society.

It’s a great USP but, really, we think all energy should be vegan – why do animals and their by-products need to be involved in the process of generating energy anyway?

Back to where it all began

When we first announced that we were the world’s first vegan-certified energy supplier, it’s fair to say that the reaction was pretty mixed.

Back in 2018, we reported that a number of the Big Six energy companies (as well as some so called ‘green’ suppliers) were using animal by-products to make electricity and gas in the UK. From dead salmon to pig slurry, we shed new light on what was really being used to generate the electricity and gas being pumped into UK homes.

Fast forward to 2024, and we’re still the only vegan-certified energy supplier in the world. If you make conscious decisions about the food you eat and the clothes you wear, it makes sense to be aware of what’s powering your home too.

We have all the right ingredients

The best recipes are the ones which are easy to follow, and which don’t have obscure ingredients you’ve never actually heard of. Our energy fuel mix is much the same – no animal by-products, no nasties, just green energy.

Some people don’t see the problem with using animal by-products in energy production, using the argument that it’s better to use the waste products than not – but the problem is much bigger than that. By relying on waste products, these energy companies are actually relying on the factory farming industry continuing – and we don’t agree with that at all.

We’re committed to building a greener Britain and to end the use of fossil fuels. That’s why we use our profits to build more sources of green energy ourselves, rather than just using up what’s already out there – we call this Bills into Mills. We know that building new green infrastructure is integral in fighting the climate crisis.

https://www.ecotricity.co.uk/our-news/2024/vegan-power-back-to-our-roots 

World Vegan Day: What happens to your body when you switch to a vegan diet?

From healthshots.com

Have you recently switched to a vegan diet? Scroll down to know the advantages and disadvantages of following a vegan diet

Vegans eat a plant-based diet and avoid all animal products, including meat, poultry, fish, shellfish, dairy, eggs, and honey. Many people also avoid purchasing animal-derived products (for example, leather and reptile skin). Veganism, in general, opposes any form of animal exploitation, including the use of animals for entertainment and product testing. Ingredients derived from animals such as gelatine, albumin, casein, carmine, and pepsin can be found in marshmallows, gummy candies, chewing gum, and so on. Hence, reading food labels carefully when shopping becomes important.

Of course, there are advantages and disadvantages to being vegan. Adopting a vegan lifestyle necessitates careful planning and awareness of what you put in your body.

Switching to an all-plant diet, for example, may help you lose weight and improve your gut health, but it may also put you at risk of nutrient deficiencies. Here’s everything that can happen to your body, both good and bad, if you go vegan.

Pros of a vegan diet

Here are the advantages of following a vegan diet:

1. You get more fibre

This is one of the most noticeable dietary changes you will observe. Meats are devoid of fibre. Plants, on the other hand, are high in this nutrient, so eating less meat and more quinoa, black beans, chickpeas, and edamame increases your fibre intake significantly. Dietary fibre is essential for heart and gut health, as well as blood sugar and weight management.

2. Reduces risk of heart diseases

When we eat more plant-based foods and fewer animal products, it lowers the risk of stroke, heart attack and other heart-related conditions. This is because plant-based eaters consume more fruits and vegetables, fibre and polyunsaturated fats while consuming less saturated fat, all of which are dietary factors that support heart health.

3. Great for weight loss

Eliminating meat, dairy, and other animal products can help you lose weight and lower your cholesterol because they contain more fat and calories than plant-based foods. Vegans have a lower body mass index and blood pressure. 

Benefits of a vegan diet. Image courtesy: Shutterstock

Cons of a vegan diet

Here are the disadvantages of following a vegan diet:

1. You might feel low on energy

A vegan diet is deficient in iodine and choline. Iodine is required for thyroid health, which regulates energy, metabolism, and mood. Choline helps your brain by influencing your memory and mood. However, vegetables such as broccoli, Brussels sprouts, and sweet potatoes can provide choline, and iodine can be obtained from fortified (iodized) table salt. Still, supplementation for these nutrients may be beneficial. Plant-based foods are low in calories, a vegan diet can cause fatigue if you don’t eat enough to maintain your mental and physical energy levels.

2. You might become bloated

Fibre resists digestion when we eat it. We cannot digest fibre and must instead rely on the gut microbiota in our Gastrointestinal tract to do so. It eventually makes its way to the colon, where it ferments, releasing short-chain fatty acids and gases. This causes bloating. Everyone is affected differently. Drink plenty of water and slowly increase your fibre intake.

3. May face vitamin and mineral deficiencies

Veganism can cause anaemia, hormone disruptions, vitamin B12 deficiencies, and depression due to a lack of omega-3 fatty acids. That is why it is critical to consume a variety of proteins, vitamins B12 and D, iron, calcium, iodine, zinc, and omega-3 fatty acids. Veganism can cause anaemia, hormone disruptions, vitamin B12 deficiencies, and depression due to a lack of omega-3 fatty acids. Fortified cereals, plant milk, tofu, and nutritional yeast contain some of these nutrients. Iron and calcium are found in legumes and dark, leafy vegetables, while tofu contains protein, calcium, and zinc. Finally, walnuts, canola oil, soy products, and ground flaxseed contain omega-3 fatty acids such as DHA and ALA.

Veganism entails more than just abstaining from animal products. After weighing the advantages and cons of a vegan diet, make sure to follow up with regular dietitian visits and blood tests.

https://www.healthshots.com/healthy-eating/nutrition/world-vegan-day-pros-and-cons-of-following-a-vegan-diet/

CO2 shortage: Why the gas crisis shows veganism is needed, now more than ever

From inews.co.uk

The CO2 shortage should encourage Britons to reassess their meat consumption and consider adopting a more plant-based diet

This week’s gas crisis has shown exactly why more people need to take veganism seriously.

The UK's carbon dioxide (CO2) shortage prompted fears among meat producers that they would soon have to call a halt to production, putting supplies of pork and poultry at risk.

The rhetoric from the meat industry suggested the farmers would be the ones unfairly affected by the energy crisis, when in fact the animals would suffer the most.

This is because if farmers are unable to slaughter the animals, millions of pigs and chickens are at risk of being culled due to overcrowding and welfare concerns.

“If birds can’t be slaughtered, they must be kept ‘on farm’. Then there’s going to be the potential for welfare issues to arise, so to avoid that flocks can be culled,” the British Poultry Council (BPC) said.

“They can’t enter the food chain, and so then there’s an issue about food waste.”

The RSPCA was extremely concerned by this, and urged the Government to intervene to help prevent animal “suffering on a huge scale”.

The crisis that faced the meat sector, which has been temporarily averted now the Government has struck a multi-million pound deal with a fertiliser plant to restart CO2 production, shows Britons need to seriously consider adopting a vegan diet to reduce meat consumption.

Every year in the UK approximately 2.6 million cattle, 10 million pigs, 14.5 million sheep and lambs, 80 million fish and 950 million birds are slaughtered for human consumption.

Of the millions of pigs sent to slaughter each year, almost 90 per cent are stunned using high concentrations of CO2.

This method, though considered humane, has raised ethical concerns for years.

Tor Bailey, Campaign Manager of Animal Aid, described the practice as “horrendously cruel” as pigs are shown to be in distress when first coming into contact with the gas.

He told i: “Many people are unaware of the horrendously cruel practice of using high CO2 concentrations to stun pigs.

“Studies have shown pigs gasp for air, their airways burning as they squeal, panic and struggle to escape for up to a minute before losing consciousness.

“As a ‘nation of animal lovers’, we cannot continue to condone and financially support this horrifyingly cruel practice. A better solution to this issue is for people to choose a vegan diet and spare animals this unimaginable suffering.”

Last year the European Food Safety Authority (EFSA) published a report on the welfare of pigs at slaughter, and concluded CO2 stunning was a “serious welfare concern”.

The scientists said: “Exposure to CO2 at high concentrations [defined in their opinion as higher than 80 per cent by volume] is considered a serious welfare concern because it is highly aversive and causes pain, fear, and respiratory distress.”

The EFSA panel recommended replacing CO2 with other gas mixtures that are less aversive.

Additionally, a scientific study conducted by the University of Bristol also found concentrations of more than 30 per cent are highly aversive for pigs.

They concluded pigs endure “moderate to severe respiratory distress” from CO2 stunning as the animals are not rendered unconscious immediately.

Even the Department for Environment, Food and Rural Affairs (Defra), which released a report on the topic in January, condemned the method saying: “There are longstanding concerns about the negative welfare impacts of high concentration CO2 stunning systems for pigs.”

As a result the director People for the Ethical Treatment of Animals (Peta) has called on Britons to re-examine their relationship with meat.

Elisa Allen told the i: “The carbon dioxide shortage is an opportunity the UK should seize to re-examine how this ‘animal-loving’ nation slaughters the objects of its affection and to start respecting animals for who they are, rather than for their utility.”

High meat consumption is proven to be bad for the environment, with the industry being the single biggest cause of deforestation globally; contributing to climate change through the emission of greenhouse gases and using up 75 per cent of the world’s agricultural land.

Whereas, if everyone were to eat a plant-based diet, 75 per cent less farm land would be needed – the equivalent to the US, China, Europe and Australia combined.

This is because it takes significantly less land to grow food directly for humans than to feed animals, which humans then eat.

Research suggests making just slight tweaks to our diet, such as going vegan for just one day a week, can have a huge impact on the planet.

By swapping red meat for plant-based meals just once a week, UK greenhouse gas emissions could be cut by 50 million tonnes – the equivalent of taking 16 million cars off the road – and resulting in up to an 8.4 per cent reduction in the UK’s total greenhouse gas emissions.

The analysis, carried out by University of Oxford researcher Joseph Poore, also found switching just one red meat meal to plant-based a week could result in a 23 per cent reduction (eight million hectares) in the UK’s domestic and international farmland use, and a two percent reduction in the UK’s water use – the same as taking 55 fewer showers per person per year.

Eating a vegan diet, even if just once a week, can have huge benefits for the environment and could help reduce the UK’s reliance on CO2 production.

A spokeswoman from The Vegan Society said: “People are often surprised to hear that they can reduce their food-related carbon footprint by up to 50 per cent just by going vegan and cutting out all animal products.

“A vegan diet requires about a third of the land and a third of the water compared to a traditional western diet. We need to think differently about what we eat to save the planet.”

https://inews.co.uk/opinion/co2-shortage-why-the-gas-crisis-shows-veganism-is-needed-now-more-than-ever-1212334