A practice of compassion, repeated daily.
Veganism is not a diet you tolerate; it is a way of seeing the world. Once you notice that the cow on the carton had a calf taken from her, that the egg on the plate came from a hen who lost her brothers at the hatchery, the question becomes less about food and more about consistency. This page is for people who want to live that consistency without losing joy, friends, or curiosity.
Vegans avoid animal products in food (meat, fish, dairy, eggs, honey) but also in clothing (leather, wool, silk, down, fur), cosmetics (animal-tested or animal-derived ingredients) and entertainment (zoos, circuses, aquaria, horse and dog racing). The thread that connects them is simple: where there is a reasonable alternative, we use it rather than the animal-based version.
The Vegan Society's definition of veganism includes the phrase 'as far as is possible and practicable.' That clause matters. Unavoidable animal-derived processing aids, existing leather possessions and necessary medication can raise different practical questions. The Society advises taking prescribed medicines. Veganism asks for honest direction and persistence, not for impossible perfection.
Social situations can be challenging for new vegans, alongside finding food and feeling healthy on the diet. Useful habits: tell hosts in advance, bring a generous shareable dish, ask for ingredients rather than for a special menu, and let your relatives observe rather than argue. Supportive people around you can make the change easier.
"Veganism asks for honest direction and persistence, not for impossible perfection."
Research identifies several possible supports for staying vegan or vegetarian, but not a three-trait formula for remaining vegan for decades. In Faunalytics' six-month study, feeling unhealthy, low identification with veganism or vegetarianism, and perceived social stigma were associated with abandoning the transition. Social support and practical food skills may help.
A pot of beans and a tray of roasted vegetables on Sunday can cover several weekday lunches. Having food ready may make tired days easier.
A small bag of nuts in your coat pocket prevents the airport-meltdown decision that ends three months of effort.
You don't need every restaurant to be vegan. You need three near home where you know the staff and the food.
A vegan friend, an online group, or a local cooking class can provide useful practical and social support.
Planned transition speed among 222 new vegans and vegetarians in the US and Canada.
% of participants
Faunalytics, 'Many Paths To One Goal', 2021, key findings
Practical considerations informed by research on current, former and transitioning vegans and vegetarians; not ranked predictors.
| Factor | Potential supports | Potential challenges |
|---|---|---|
| Motivation | Personally meaningful reasons | Low motivation |
| Social | Supportive social contacts | No vegan in close circle |
| Cooking | Can prepare suitable meals | Relies on takeaway |
| Identity | "I am vegan" | Low identification with the change |
| Cravings | Found satisfying alternatives | Frequent animal-product cravings |
Sources: Faunalytics 2014 survey and 2022 Barriers and Strategies report; practical examples are illustrative.
Early on, focus on logistics: a new shopping list, two or three new staple recipes, a reliable B12 source. Social situations also take practice: telling people, navigating restaurants, hosting a meal. Familiarity develops at different speeds. People who stop often mention feeling unhealthy, weak identification with the change or social pressure, so build a support network alongside practical cooking and nutrition skills.
Beyond the obvious — meat, dairy, eggs — being vegan touches the corners of a life: the gelatin in some vitamins, the lanolin in some lip balms, the down in a winter coat inherited from a parent. One pragmatic approach is to change new purchases while keeping existing possessions until they wear out. Views differ on older animal-derived belongings; aim for thoughtful decisions rather than impossible perfection.
Possible benefits go beyond the menu: cheaper grocery bills when inexpensive staples replace meat, satisfaction from aligning purchases with values, discovering unfamiliar flavours, and friendships with other vegans. Experiences vary, but these small daily pleasures can help the change feel worthwhile.
Two separate measures in the same cohort, at the start and after six months. These are not retention rates.
% of respondents
Faunalytics, 'Barriers And Strategies', 2022, Figures 3 and 4
Composite of Faunalytics survey data and Vegan Society retention reports.
Swap a few familiar staples for plant-based versions, check fortification labels and set up a reliable vitamin B12 source.
Plan ahead for family meals and restaurants. Practise a short, friendly explanation of your choice and ask for practical help.
Keep the recipes you enjoy and can cook confidently, and adjust portions so you are eating enough.
Notice what helps and what is still hard. In research, identification with the diet tended to grow over the first six months.
Review food variety, supplements and spending. See a registered dietitian if you have persistent symptoms or nutrition worries.
Pick one new recipe a week. By the end of a year you'll have fifty dishes you can make without thinking.
Keep the supplement somewhere visible, following its storage instructions and keeping it away from children. A regular cue can help you remember it.
Frozen edamame, peas, berries and a bag of pre-cooked grains turn the worst weeknight into a fifteen-minute meal.
Save the article, the documentary clip, or the photograph that first moved you. On hard weeks, it does more than willpower.
No. Food is the largest and most frequent point of contact, but veganism extends to clothing, cosmetics and entertainment whenever practical alternatives exist.
No. The Vegan Society definition explicitly says 'as far as is possible and practicable.' Aim for honest, durable progress.
Some families resist at first; others are supportive. Try sharing food rather than arguing, and explain what help you need. Attitudes may soften with familiarity, but there is no guaranteed timetable.
Beans, rice, oats, lentils, frozen vegetables and seasonal fruit can be inexpensive staples. Costs depend on local prices, availability and what you buy; mock meats and specialty cheeses can add to the bill.
Beans, rice, oats, frozen vegetables and seasonal produce can be affordable staples. Mock meats and artisan cheeses may cost more than conventional alternatives, but prices vary and you don't need them. A staple-based vegan diet can cost less in some settings; savings are not guaranteed for every household.
Cats are obligate carnivores and should eat meat-based food unless you work closely with a veterinary nutritionist on a tested alternative. Dogs need a complete, balanced diet; discuss plant-based feeding with your vet and choose food with an appropriate nutritional adequacy statement. AAFCO sets standards but does not certify foods.
No. Keeping existing boots until they wear out is one way to avoid waste and replacement purchases. Some vegans prefer to donate or re-home animal-derived belongings. Choose an approach that fits your values, and consider non-animal alternatives when replacing them.
An accidental mistake need not end your commitment. Return to vegan food at the next meal and work out what would help next time. Avoid treating one lapse as total failure, but remember that people stop for many reasons, including health concerns, practical barriers and social pressures.
Three things peer-reviewed research consistently finds about people who live vegan.
The British Dietetic Association says well-planned plant-based diets can support healthy living at every age. Vegans need fortified foods or supplements for vitamin B12 and should pay attention to other nutrients too. Pregnancy, childhood and medical conditions call for tailored professional advice.[1]
Faunalytics followed 222 new vegans and vegetarians in the US and Canada for six months. People who identified only weakly with their diet were about twice as likely to abandon it as others (16% versus 8%). This is an association, not proof that a label causes persistence.[2]
Hopwood and colleagues' 2020 PLOS ONE study built a questionnaire that measures health, environmental and animal-rights motives separately. Among non-vegetarians, health was the most common reason for considering vegetarian eating. The study describes motives; it does not rank which one lasts longest.[3]
If this resonates, the seven-day starter walks you through your first week, meal by meal, with a regional grocery list.
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