World Vegan Day 2026: 10 Best Vegan Restaurants in the USA

From indianeagle.com

November 1st is World Vegan Day, and the plant-based food scene across America is hitting a different right now. Over 32,000 vegan and vegetarian restaurants are operating in the U.S., the food got way better, the chefs got way more creative, and even the most stubborn meat-eaters are catching on.

These 10 spots are the real deal.

Crossroads Kitchen, Los Angeles, CA

Mediterranean-focused, zero soy on the menu, everything built around vegetables, nuts, and house-made cheeses. That’s the playbook at Crossroads Kitchen on Melrose Ave in LA, where chef Tal Ronnen has been running the show since 2013. The restaurant earned the first Michelin star ever given to a plant-based spot in America, and the food is the reason why. No tofu, no tempeh, just vegetables and creativity doing all the heavy lifting.

Must-try: Spaghetti Carbonara, Stuffed Zucchini Blossoms, Artichoke “Oysters”

Price: 50-100+ per person

Website: crossroadskitchen.com

Vedge, Philadelphia, PA

The word “vegan” doesn’t show up anywhere on the Vedge menu, and that’s not an accident. Owners Rich Landau and Kate Jacoby made that call on purpose when they opened the restaurant in a Center City brownstone back in 2011, because the mission was always about competing against every restaurant in Philly, not just the plant-based ones. Food & Wine named it one of the 40 most important restaurants of the past 40 years. Michelin recommended it in 2025. The bet paid off a long time ago.

Must-try: Seasonal tasting menu, custom-formulated seitan dishes, house-made bitters

Price: 50-80+ per person

Website: vedgerestaurant.com

Elizabeth’s, Washington, D.C.

Three Friday nights a month on the second floor of a row house in 2010, that’s how Elizabeth’s started. No full-time staff, no permanent menu, no guarantee it would last past the first year. Fast forward to 2026, and it’s a seven-course prix fixe tasting menu served inside a candlelit townhouse with 56 seats, the menu rotates monthly, the food is largely raw, and Big 7 Travel ranked it among the 50 best vegan-friendly restaurants in the world. From pop-up to world-class, the whole arc happened one course at a time.

Must-try: The full seven-course tasting (it’s the only option, and it’s worth every penny)

Price: $120 per person

Website: elizabethsgoneraw.com

Dirt Candy, New York City, NY

Chef Amanda Cohen’s Michelin-starred vegetable spot on the Lower East Side. Every dish focuses on a single vegetable, reimagined in ways nobody saw coming. Every single dish can be made fully vegan. Tip is included in the price, because Cohen was one of the first chefs in NYC to ditch tipping and pay fair wages instead.

Must-try: Carrot Waffles with peanut mole, Mapo Eggplant, celery bread with seaweed caviar

Price: $118 per person (tip included)

Website: dirtcandynyc.com

Plant, Asheville, NC

Scratch-made everything, globally inspired menu, bold flavours that don’t hold back, and just 47 seats in a cosy Asheville dining room. Plant has been doing all-vegan fine dining since 2011, pulling from culinary traditions across the globe and turning vegetables, spices, and creative techniques into plates that make people rethink what plant-based food can actually taste like. Asheville’s first all-vegan restaurant, and still the one everybody talks about when the city comes up in conversation.

Must-try: Peppercorn Crusted Seitan, Ginger Fire Sauté, Raw Enchiladas

Price: 13-35 per person

Website: plantisfood.com

Café Gratitude, Los Angeles, CA

Two locations in LA (Venice and Larchmont), organic everything, and every dish named as an affirmation like “I Am Beautiful” or “I Am Dazzling.” Chef Seizan Dreux Ellis runs the kitchen, the food draws from Ayurvedic principles, and the menu features mushroom “carnitas” and tempeh “ground beef” that actually slap.

Must-try: Buffalo Cauliflower, Chi-Rizo Breakfast Burrito, “I Am Caring” Nachos

Price: 20-35 per person

Website: cafegratitude.com

Norah, Portland, OR

Vegan Asian fusion with two Portland locations, named after “manora,” a traditional Thai dance. VegOut magazine put it on the 2024 list of the ten best vegan restaurants in the entire country. Fodor’s listed it among Portland’s fifteen best restaurants, period.

Must-try: Butter Tofu, Pad Thai Nachos, Mushroom Linguine with coconut-galangal sauce

Price: 10-25 per person

Website: norahpdx.com

Greens Restaurant, San Francisco, CA

The OG of American vegetarian dining, open since 1979, sitting in a converted warehouse at Fort Mason with Golden Gate Bridge views. The New York Times credited Greens as “the restaurant that brought vegetarian food out from sprout-infested health food stores and established it as a cuisine in America.” Not fully vegan, but vegan dishes are always on the menu.

Must-try: Spring Rolls with coconut peanut sauce, Potato Griddle Cakes, seasonal pizzas

Price: 25-50 per person

Website: greensrestaurant.com

Native Foods, Multiple Locations

Fast-casual, fully vegan, operating since 1994. Native Foods has spots in California, Colorado, and Illinois serving a menu that looks like any American diner except there’s zero animal products anywhere in the kitchen. The chain almost went under a few years back, but former managers with 30+ years of combined experience bought what was left and kept it running. Prices sit between $13 and $22 a plate, the food is solid, and nobody at the table needs to know it’s vegan unless someone brings it up.

Must-try: Nashville Hot Chicken Sandwich, Twister Wrap, BBQ Brisket Burger

Price: 13-22 per person

Website: nativefoods.com

The Veggie, Madison, AL

Image Source: Web

Started as a home-based business, grew into one of the most recognized vegan spots in the Southeast. Chef Adyre Mason has been on Food Network, and the menu blends Southern comfort food traditions with plant-based creativity. Proof that the vegan scene ain’t just a coastal thing.

Must-try: Chimichurri Impossible Burger, Cajun Konjac Shrimp

Price: 10-20 per person

Contact: (256) 893-4709

Conclusion

The vegan restaurant game in America is legit right now. Michelin-starred tasting menus in LA, $10 comfort food plates in Alabama, Asian fusion joints in Portland, fine dining brownstones in Philly, plant-based eating covers every price point, every vibe, every craving in between. The food got better, the chefs got bolder, and the scene ain’t slowing down anytime soon. Happy World Vegan Day 2026, go eat something that is different.

Disclaimer: Indian Eagle claims no credit for the images featured on its blog site. All the visual content is copyrighted to its respective owners only. We mention the source name of the image whenever possible and found. However, if we miss acknowledging the owner’s source, please contact us. In case, owners don’t want us to use their images, we will remove them promptly. We believe in providing proper attribution to the original author, artist, and photographer. https://www.indianeagle.com/traveldiary/10-best-vegan-restaurants-in-usa/

 

World Vegan Day: Why is it celebrated and how can you participate?

From indulgexpress.com

Think vegan food is all lentils and lettuce? On November 1, discover the movement's history and find out just how delicious plant-based eating can be

What comes to mind when you picture someone who follows a vegan lifestyle? Perhaps a person solemnly munching on grass, or surviving on an unglamorous arsenal of lentils and leafy greens? Our imagination can be surprisingly restrictive when it comes to vegan food, overlooking the colour, flavour and culinary history of plant-based cooking. Observed on November 1, World Vegan Day is a good excuse to revisit those assumptions, explore the movement and, most importantly, dig in!

Lettuce change our minds about vegan food

Donald Watson, founder of the Vegan Society, with a copy of The Vegan News

The occasion was first marked in 1994 by Louise Wallis, then chair of the UK-based Vegan Society, to commemorate the organisation’s 50th anniversary. Founded in November 1944 by Donald Watson and fellow non-dairy vegetarians, the society is credited with introducing the word vegan, coined by Donald by shearing ‘vegetarian’ down to its first and last syllables.

Veganism is a philosophy and way of living that seeks to exclude animal exploitation and cruelty, as far as possible and practicable. Meat, fish, eggs, dairy and honey leave the table, while leather, wool, silk and products involving animal testing come under scrutiny. A plant-based diet, meanwhile, describes what goes on the plate, without necessarily extending to the rest of one's lifestyle.

A bowl of plant-based ramen

The word vegan still carries a fair amount of static. Common assumptions include prohibitively expensive groceries, nutritional deficiencies and a side of moral superiority. Yet a well-planned vegan diet can meet nutritional requirements with a varied menu. Chickpeas, kidney beans, soybeans, tofu and tempeh supply protein, while pulses and leafy greens contribute iron. Sesame seeds, fortified plant milks and calcium-set tofu bring calcium to the table, with walnuts, flaxseeds and chia seeds supplying plant-based omega-3. Vitamin B12 requires special attention, since fortified foods or supplements are its reliable sources for vegan people.

Chances are, you have already enjoyed an entirely vegan meal without giving it much thought. Indian kitchens have long made room for dishes built around pulses, grains, vegetables, nuts and spices. Idli with coconut chutney, chana masala, rajma and Bengali favourites such as shukto and dhokar dalna can all be vegan when prepared without ghee or dairy. These dishes hardly need a fashionable label to earn their place at the table. For something new, try tempeh noodles, a richly spiced tofu curry or a hummus platter with warm pita.

Plant-based sushi

World Vegan Day is a fine opportunity to venture into a vegan café, sample a plant-based take on a familiar favourite or experiment with a new recipe at home. An almond-milk matcha latte can accompany your culinary adventure, while vegan skincare and clothing offer other avenues to explore. People will always have different convictions about food and lifestyle, and disagreements are part of the conversation. A little curiosity, an open mind and a good plate of food make a great place to begin and celebrate.

https://www.indulgexpress.com/food/trends/2026/Nov/01/world-vegan-day-why-is-it-celebrated-and-how-can-you-participate

UK: Oxford University invites 100,000 people to take part in a major study of plant-based diets

From ndph.ox.ac.uk

Researchers at Oxford Population Health have launched a major new study designed to generate the most up-to-date picture of different diets in the UK, including plant-based diets, and how they affect long-term health and wellbeing. 

All UK residents aged 18 years and over are invited to complete an online questionnaire, regardless of whether they regularly consume meat, fish, and dairy products, or follow a flexitarian or plant-based diet. Participants can also opt to receive a personalised nutrient report, contribute biological samples, and complete follow-up questionnaires. 

Funded by the Medical Research Council, part of UK Research and Innovation, the EPIC-Oxford 2 study will investigate the health effects of modern diets as dietary habits in the UK continue to evolve.  

The project builds on the original EPIC-Oxford study, one of the best-known studies of vegetarian and vegan diets, which began in the 1990s and has followed the health of around 65,000 people living throughout the UK. 

The main objective of EPIC-Oxford 2 is to establish the world's most informative resource for studying the health benefits and risks of modern plant-based diets. The EPIC-Oxford 2 team aims to involve around 100,000 people, including 80,000 new volunteers alongside participants from the original EPIC-Oxford study.

Why the study is needed 

The UK's food landscape has changed significantly since the original EPIC-Oxford study was established more than three decades ago. Previous studies of vegetarian and vegan diets were conducted before the widespread availability of today's plant-based meat and dairy alternatives, and relatively little is known about the long-term health effects of modern dietary patterns.  

EPIC-Oxford 2 aims to address this evidence gap by collecting detailed information on diet, lifestyle and health from adults across the UK. Key changes in the food landscape and dietary patterns include: 

• An increasing number of people are following a flexitarian, pescatarian, vegetarian or vegan diet; 

• Growing interest in reducing consumption of meat and other animal products for health, environmental and ethical reasons; 

• Rapid expansion in the availability and consumption of plant-based food products; 

• Increasing public debate about the health impacts of ultra-processed foods, including plant-based alternatives. 

Keren Papier, Chief Investigator and Senior Nutritional Epidemiologist at Oxford Population Health, said:

More people in the UK are experimenting with plant-based diets than ever before, but what people are eating today is very different from what they were eating when many of the studies that inform current evidence were conducted. Participants in this study will help us to address many important questions about how modern diets affect long-term health; we are very grateful for their input.

How this study contributes to health research 

The original EPIC-Oxford study revealed important differences in disease risk between people following different diets, including vegans, vegetarians, pescatarians and meat-eaters. Researchers observed differences in the risk of conditions such as heart disease, diabetes and some cancers, but many questions remain. EPIC-Oxford 2 aims to go beyond identifying patterns by combining information on diet, health, lifestyle and biomarkers.  

Keren Papier added:

With EPIC-Oxford 2, we want to go beyond describing those differences in disease risk and better understand the biological mechanisms that may explain them. By combining population-level diet research with molecular studies, we hope to build stronger evidence on how diet affects health and support better disease prevention in the future.

Take part 

EPIC-Oxford 2 is open to anyone aged 18 years or over living in the UK. Researchers are keen to hear from everyone, whatever they eat. The information gathered will support future investigations into a range of important health outcomes and may help inform dietary guidance for the public.  

People interested in taking part in the study can find out more on the EPIC-Oxford 2 webpages and complete the online survey which will take around 25 minutes.   

https://www.ndph.ox.ac.uk/news/oxford-launches-major-uk-study-of-plant-based-diets 

Swapping Animal Protein for Plant Protein, Not Cutting Protein Overall, Linked to Weight Loss in New Randomized Trial

From pcrm.org

Secondary analysis of a 36-week cross-over trial finds that shifting protein source from animal to plant, on a low-fat vegan diet, tracked with weight loss, while a Mediterranean diet with similar animal protein intake showed no change 

WASHINGTON, D.C. — Overweight adults who traded animal protein for plant protein on a low-fat vegan diet lost weight in a randomized, cross-over clinical trial, while a Mediterranean diet, despite comparable emphasis on fruits and vegetables, produced no significant change in either protein intake or body weight, according to new research published in BMJ Nutrition, Prevention & Health.

The findings, from a secondary analysis of a trial conducted by researchers at the Physicians Committee for Responsible Medicine, suggest that where dietary protein comes from may matter more for weight management than how much of it people eat.

“Patients are constantly told to worry about getting enough protein,” said Hana Kahleova, MD, PhD, senior study author and director of clinical research at the Physicians Committee for Responsible Medicine. “What this trial suggests is that the more useful question isn’t how much protein you’re eating, but where it’s coming from. When our participants shifted from animal to plant protein, the weight came off, without anyone counting calories.”

Photo: Getty Images

How the Trial Worked

Researchers followed 62 overweight adults in Washington, D.C., who were randomly assigned to a low-fat vegan diet (fruits, vegetables, whole grains and legumes, with no animal products) or a Mediterranean diet modelled on the PREDIMED protocol (rich in vegetables, fruit, legumes, fish, nuts, and extra-virgin olive oil, with lean white meat favoured over red meat) for 16 weeks. After a four-week washout period, each participant crossed over to the other diet for another 16 weeks. Neither group was told to restrict calories. Fifty-two of the 62 participants (84%) completed the full 36-week trial, and three-day food records were analysed at each study visit by a registered dietitian.

Key Findings

• On the vegan diet, total protein intake fell by an average of 33.3 g/day, animal protein fell by 47.7 g/day, and plant protein rose by 14.4 g/day, all significant shifts. None of the three changed significantly on the Mediterranean diet.
• Across both diets, participants whose animal protein intake fell the most, and whose plant protein intake rose the most, lost the most weight. Changes in total protein and animal protein correlated positively with weight change (more protein, less weight lost), while changes in plant protein correlated negatively (more plant protein, more weight lost).
• Reductions in four specific amino acids—isoleucine, lysine, methionine, and tyrosine, which are all more concentrated in animal protein—also correlated with greater weight loss.

The parent trial, published in 2022, found that participants lost an average of 6.0 kg (about 13 pounds) on the vegan diet, with no significant weight change on the Mediterranean diet. This new analysis digs into why: It’s the first to link that weight loss specifically to the shift away from animal protein and the specific amino acids that go with it, rather than to a drop in protein intake overall.

Why It Matters

More than a third of adults worldwide are now overweight, and diet is a first-line target for treatment. Popular advice often centres on hitting a protein target, without much attention to source. These findings add to a growing body of evidence—including a 2025 meta-analysis linking higher animal protein intake to greater obesity risk, and prior trials of plant-based diets for weight loss—suggesting that the amino acid profile of a diet, not just its protein or calorie count, may help explain why plant-based eating patterns tend to support weight loss.

“This doesn’t mean protein is the enemy,” said Dr. Kahleova. “It means the source matters. Shifting the balance toward beans, lentils, tofu, and whole grains—and away from meat, dairy, and eggs—gave our participants a metabolic and a weight benefit they didn’t get by simply eating more vegetables on a Mediterranean-style diet.”

https://www.pcrm.org/news/news-releases/swapping-animal-protein-plant-protein-not-cutting-protein-overall-linked-weight

Future Food Quick Bites: Burger King Royale, Vegan Chocolates & SuperYou Protein

From greenqueen.com.hk

By Anay Mridul

Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Burger King’s Vegan Royale offer, The Undairy Co.’s dairy-free chocolates, and the cost of UPF labelling.

New products and launches

As part of its ongoing partnership with The Vegetarian Butcher, fast-food chain Burger King is offering a buy-one-get-one-free deal on 250,000 Vegan Royale sandwiches to UK customers who purchase one of the former’s products in supermarkets. The purchases must be made before November 22, and shoppers can redeem the burger offer until December 31. 

Courtesy: The Undairy Co.

UK chocolate brand The Undairy Co. has launched the Icons Selection Box, a plant-based take on Mars’s Celebrations chocolate mix, featuring seven options that resemble Dairy Milk, Terry’s Chocolate Orange, Biscoff truffles, and the Cadbury Creme Egg.

Speaking of vegan chocolate, Cornwall-based Buttermilk has launched a Caramel Choc Biscuit Fingers bar in the style of Twix at Morrisons, priced at £1.50 per 50g.

Courtesy: HappyVore

HappyVore, France’s best-selling meat alternative brand, has expanded its plant-based cordon bleu range with a tomato version, after it became the “biggest launch” in the country’s vegan deli category, according to its founder.

Indian pet food brand Drools has rolled out 100% Veg Gravy, a plant-based wet food for dogs, designed to be served as a complementary food or mixed with dry kibble to add moisture, aroma and variety.

Fellow Indian start-up SuperYou, co-owned by Bollywood actor Ranveer Singh, has made its US debut, launching its fermented yeast protein powder at Walmart, and soon on Amazon.

US woman-owned wellness start-up Mujo Co. has teamed up with Rubisco protein maker Plantible Foods to launch a vanilla protein powder combining the latter’s duckweed-derived protein with yellow pea protein and coconut MCT oil. It delivers 22g of complete protein per 30g, and will begin shipping next month for $45 per 450g pack.

Meanwhile, US frozen food company Blackbird Foods‘s plant-based pepperoni pizza has landed on the shelves of select Target stores.

And New York-based Sweet Vegan has kickstarted its fifth annual Harvest Basket Giveaway, bringing together 16 brands to offer one winner a box of vegan food, desserts, beauty, wellness, fashion, dining experiences, and lifestyle products worth over $3,500.

Company and finance updates

US fermentation start-up Superbrewed Food has hired former Kerry Group and Nuritas executive Rizwan Khan as its new CEO, who will take over from co-founder Bryan Tracey (who now serves as company president). It has simultaneously announced results from a consumer trial of its Thrvia postbiotic, with 89% of participants showing improvement in their overall digestive health scores after four weeks.

Courtesy: Superbrewed Food

Californian precision fermentation start-up The Every Company has secured a new US patent covering advanced ovalbumin (the main protein in egg whites) compositions and food applications across a range of microbial strains (such as Pichia pastoris, Trichoderma reesei, and Aspergillus niger). It is the firm’s 65th granted patent globally.

Israeli precision-fermented dairy start-up Imagindairy has appointed Paul Kollesoff as its executive chairperson. He previously had senior leadership roles at Glanbia Nutritionals and Perfect Day (where he founded consumer brand The Urgent Company).

Copenhagen-based mycelium protein start-up Tempty Foods has been recognised as the Danish Food Start-up of the Year 2026 by the Danish Startup Group.

US rubisco protein startup Fudi Protein and cultivated meat media supplier Deco Labs have won the pitch competition at Bezos Earth Fund‘s second annual summit by the Bezos Center for Sustainable Protein at North Carolina State University, securing $75,000 each.

Russian dairy processor Milk Logic (formerly Danone’s subsidiary in the country) has acquired Poligrin, the parent company of the 5Yes! brand of plant-based milk, preserving the latter’s product recipes and team.

Research and policy developments

French precision fermentation start-up Verley has secured its first US patent, covering the microparticulation of its animal-free beta-lactoglobulin protein.

If the UK Parliament replaced 30% of its meat, fish and shellfish purchases with plant proteins like legumes, nuts and tofu, the government could save £216,000 a year in food procurement costs, according to analysis by Humane World for Animals.

The UK’s Alternative Proteins Association has published a best-practice guidance document for conducting novel food taste trials, drawing on insights from the Food Standards Agency‘s cultivated meat sandbox programme.

Algal oil and yeast protein have been named the top ingredients for use in alternative pet food by the Centre for Feed Innovation and the Pet Sustainability Coalition.

A large-scale study of 1,305 cats by the Griffith University School of Environment and Science in Australia has found that felines fed a vegan diet have a 34% lower chance of being assessed as overweight.

As the US government weighs up how to define ultra-processed foods (UPFs), a University of Chicago analysis suggests that mandatory UPF labelling could impact nearly three-quarters of packaged food products in the country and cost them $14.2B – and that doesn’t include an extra $1B a year in lost revenue for domestic agriculture and $7.7-8.7B in increased annual food import costs.

Finally, speaking of weight and UPFs, a study by the Physicians Committee for Responsible Medicine has revealed that eating more meat, fish, eggs, and dairy products was linked with weight gain even when they were minimally processed, while similarly processed plant-based food – like fruits, vegetables, whole grains, and beans – had the opposite effect.

https://www.greenqueen.com.hk/future-food-quick-bites-burger-king-royale-vegan-chocolates-superyou-protein/

Six Months After Veganuary, 82% of Participants Have At Least Halved Their Animal Product Consumption

From vegconomist.com

Ahead of World Vegan Day on November 1, Veganuary has published the results of its follow-up survey on Veganuary 2026. Of the respondents who were not vegan before taking part, 82% say they have cut their consumption of animal products by at least half six months after the campaign.

The survey was sent to 343,459 people who took part in Veganuary 2026 and received the organization’s 31-day series of support emails. 1,730 responded.

A third remain fully vegan

According to Veganuary, 35% of respondents who were not previously vegan still follow a fully vegan diet. Another 33% have reduced their consumption of animal products by more than 75%, and 14% by 50–75%.

Those who did not stay vegan remain open to the idea. 92% say they are likely to try a vegan diet again in the future, and 91% would take part in Veganuary again.

Image: Farhad Ibrahimzade on Pexels

Health and kitchen benefits

Among respondents who have eaten a plant-based diet since taking part in Veganuary, 77% report an improvement in at least one aspect of their health, and 63% report better overall health. Other benefits include more energy (53%), improved mood (52%), and better skin and a desired change in body weight (44% each). In addition, 61% say they feel more inspired when cooking.

“Many people try Veganuary for the sake of the animals or the climate — and then realize that the change is good for them personally, too,” said Mirjam Schmitt, spokesperson for Veganuary Germany.

Lasting impact on brands and products

Veganuary also continues to drive product innovation. More than 1,100 new products and menu options launched for the 2026 campaign, and 56% of respondents say they discovered new brands or products during Veganuary that they still buy regularly six months later.

Around 30 million people worldwide tried vegan during January 2026. Veganuary will launch its 2027 campaign in December. “Veganuary 2027 is just around the corner, and we will continue to inspire and support millions of people to try veganism throughout January and beyond,” said Estefanía Lozano, interim director of Veganuary Spain.

https://vegconomist.com/society/charity-campaigns/six-months-after-veganuary-82-participants-halved-animal-product-consumption/ 

Your Friendly Vegan: Let’s talk about dairy

From dailycollegian.com

By Lucy Peterson

Justifying the dairy industry is easy when we are so far removed from the animals themselves 

I was spreading my favourite butter alternative onto a bagel the other day when I got to thinking about the dairy industry. People often ask, “What’s so wrong with consuming dairy? Cows produce milk anyway, right?”

While producing milk is natural for cows, we must consider why cows make milk in the first place. To produce milk, a cow must give birth in order to jumpstart the mammary gland. Nursing then stimulates oxytocin, which causes the muscles around the milk-producing tissue to contract, releasing milk into the teat for the calf. Naturally, calves wean over seven to 14 months, gradually shifting to grass and adult life.

In factory farming, however, the baby is separated from their mother and mechanical milking begins within a day or two of birth. When separated prematurely, both the mother and the calf display signs of distress through excessive pacing, calling out in search of one another and many other physical signs of agitation. Calves specifically are less likely to have healthy social relationships with other cattle and are more fearful of handlers when they are separated so young.

At birth, mother cow and calf bond, forming a lasting connection proven to foster social stability and psychological and physical development. Similar to humans on this front, cows form structured social groups, clear hierarchies, long-term friendships and have distinct personalities. They communicate through complex vocalizations and body language, have preferred companions within their herds and show affection through social grooming. Hierarchies within the herd are decided from grooming contributions and seniority (in terms of age and lived experience). Cows who spend their youth together are able to form trusting lifelong bonds.

While we may not participate in mutual grooming or live in herds, these ideas and attributes of cow populations are eerily familiar to human social structures. We all understand care, mentorship and social bonds, whether it be in our families, friend groups or communities here at the University of Massachusetts. The importance of having a senior mentor or guardian, like a mother or a trusted adult, are understood facts of life. So if all these are the same, can we justify the exploitation of cows for their milk just because they communicate differently than us?

When a cow and its calf are separated, mothers become depressed after experiencing such an intense hormonal shift throughout pregnancy and childbirth only to be taken from their child. They are milked mechanically multiple times daily, and when their dairy supply drops they are reimpregnated, continuing a cycle centred on exploitation. Calves either enter dairy production themselves or are raised in the meat industry.

As a feminist, I struggle with this industry built on exploiting female reproduction. Motherhood exists within every living species. Whether it is a turtle that lays eggs she will never see again or a chimpanzee that raises her child years beyond birth, all female organisms share the magical ability to create life.

Indeed, in human society, women suffer; the patriarchy often monetizes and oppresses female biology. Having grown up in the most liberal northeastern corner of the United States where conversations about bodily autonomy, consent and educational resources surrounding gynaecological health were readily available to me, I choose not to fund reproductive exploitation and the suffering of any female being.

Simple swaps like soymilk lattes, vegan butter or dairy-free ice cream offer accessible ways to reduce demand for this system. Why fuel the rhetoric that it is acceptable for humans to exploit women across the globe no matter their species, when there are easy and practical alternatives?

It is difficult to wrap our heads around suffering and exploitation when it is so ingrained into our society and we’re so far removed from it. When you go to the grocery store to buy milk, you can’t see the cow getting separated from her child to produce it. You just see a label, nutrition facts and a price tag. How can we blame people for not understanding the consequences of the food they eat when they were never taught to? But for the most of us who get our food from the store, we have the choice to refuse the option that fuels oppression and suffering.

For me, veganism is both a diet and a form of protest — it is being a part of a movement to dismantle a narrative that not only promotes the abuse of each other, but also of nature. Veganism is about educating yourself on the system that fuels our society while making little changes and steps in the direction that reduces suffering. It is finding new recipes, picking the plant-based option and thinking about the treatment of the animals you’re getting your food from before consumption.

https://dailycollegian.com/2026/10/your-friendly-vegan-lets-talk-about-dairy/