What is VEGAN day? World Vegan Day is celebrated globally on 1st November every year. This day is celebrated by vegans across the world to celebrate their vegan lifestyle.
In earlier times, vegans were known as vegetarians who did not consume dairy products. But with time, this was extended to different foods and by-products derived from animals. And nowadays, vegans are known as individuals who do not consume foods like meat, fish, poultry and do not use animal products or even by-products such as eggs, dairy products, honey, leather, fur, silk, cosmetics. Instead, they eat various plant foods, including fruits, vegetables, whole grains, legumes, nuts, seeds, and products made from these foods. This can be influenced by ethical, health, or environmental reasons.
The idea about world vegan day was proposed on November 1st, 1994 as a way of commemorating the 50th anniversary of the UK Vegan Society and the term “Vegan” was introduced by Donald Watson, who founded the Vegan Society, derived from the word “Vegetarian”. But this is not the actual beginning. Then WHEN? It is estimated that veganism has a history of at least around 2000 years, and the idea of vegetarianism; that means avoiding meat consumption, has a history around for even 500 years prior to that. That was when Greek philosopher and mathematician, Pythagoras of Samos, made it part of his life’s work to promote kindness and care for all species. Many followers of Buddhism are also promoters of vegetarianism and they believe that they should not harm other animals.
The world vegan day is an opportunity to highlight the importance of animal rights and promote the benefits of a vegan diet and veganism in general. Vegan diet is beneficial in reducing the risk of diseases like heart diseases, certain cancers, type two diabetes, arthritis and lung and kidney diseases. Since a vegan diet is mainly plant based, it is rich in fiber and low in cholesterol. So, if you can live happily and healthy without harming animals then why wouldn’t you? Just think!!!
Article by: P.C.M Perera
Society of Food Science and Technology
Wayamba University of Sri Lanka