The Hidden Environmental Costs of Your Favorite Vegan Foods

Being vegan is a powerful way to help the planet. Saying no to meat and dairy products saves animals and reduces your carbon footprint. Thanks to its growing popularity, being vegan has never been easier. From vegan menus at restaurants to dedicated sections in supermarkets, plant-based eating is everywhere. 

With veganism on the rise, certain foods have become culinary trends. Meat alternatives like soy, tofu, and seitan have become staples in restaurants and kitchens everywhere. Other foods like cauliflower and avocado have become social media favourites, inspiring cookbooks and viral recipes. Cauliflower, once considered a boring boiled vegetable, now dominates screens in the form of roasted, air-fried, steaks, rice, wings and more. 

But just because these foods are vegan doesn’t mean they are entirely good for the planet. Many of these trendy foods come with their own set of environmental and social issues. Consumers are often tricked into thinking anything vegan is 100% good and we need to be aware when this is not the case. But don’t worry, we’ve put together a list of some trendy foods that, despite their benefits, are more harmful than you’d think.

SOY 

Soy is a go-to vegan food for those looking for a meat alternative with a similar texture and protein content. But this versatile crop has significant environmental problems. Soy farming has doubled over the last two decades. We often don’t realise that soy is in much more than our meat alternatives, including some chocolates, ice creams and cosmetics. A large amount of the world’s soy is also fed to livestock. The rising demand for soy has resulted in forests, savannahs and grasslands being transformed into soy plantations. This transformation endangers habitats, particularly in places like the Amazon and African Savannahs. Brazil is the biggest producer of soy and faces significant deforestation and habitat loss due to its expansion. Soy production also generates extremely high levels of greenhouse gases and relies on large amounts of water, energy and chemicals. All of these factors lead to this popular crop leaving an incredibly high environmental footprint. 

AVOCADO 

With 11 billion pounds of avocados consumed every year avocados are one of the most popular foods in the vegan world. Packed with unsaturated fats, fibre and potassium, avocados boast numerous health benefits, including antioxidant and anti-inflammatory properties. However, this product comes at a steep social and environmental cost. It takes 2000 litres of water to produce 1kg of avocados and most avocados are grown in regions where water is an already scarce resource.

Avocados are also expensive and a lucrative business for farmers. This has led farmers to clear old trees and natural areas to plant more avocado trees, contributing to deforestation and biodiversity loss. Avocado cultivation also relies on chemical pesticides and fertilisers which degrade soil quality over time. The economic success of avocados has even attracted organised crime, with cartels becoming involved in the trade, particularly in Mexico. Human rights abuses and poor working conditions are renowned in the avocado industry.

QUINOA

Quinoa is often hailed as a superfood. It has origins in South America where it has been a staple for decades. Traditionally, quinoa was grown in fields where llamas graze, enriched by natural manure. However, the global surge in demand has made this sustainable practice impossible. Many farmers have abandoned traditional methods, opting for chemical fertilisers instead, leading to soil depletion. The rush to capitalise on the quinoa boom has also led to land grabs, displacing local communities. Because of this, Quinoa’s prices have increased and is now more profitable to export than to sell to local communities. All of these aspects mean it is no longer the affordable staple that it was for families.

ALMONDS

Almonds have become a staple in many vegan diets, particularly in the form of almond milk, which is a popular alternative to dairy. Like many nuts, almonds offer high nutritional benefits. However, their cultivation is incredibly resource-intensive, demanding high amounts of water and pesticide consumption. It takes more than 4 litres of water to grow a single almond and around 6000 to produce one litre of almond milk. This high water consumption is particularly concerning in drought-prone areas like California, where many almonds are grown. 

Aside from these factors, it is not recommended to overconsume almonds since excessive consumption can lead to digestive issues and reduced nutrient absorption, making moderation key.

SO WHAT SHOULD WE DO? 

This doesn’t mean that you should stop eating these delicious foods. The key is to be mindful of how we consume them. The most important thing is to limit excessive consumption; even the most sustainable foods can become harmful when mass-produced. Diversify your diet with a wide range of plant-based foods and choose seasonal ingredients where possible.

We should also advocate for policy changes in areas like sustainable agriculture, water resource management, fair trade and labour rights. Supporting and encouraging responsible farming practices is key to protecting the environment, ensuring fair treatment of workers, and promoting a more equitable and resilient food system.

+Highlight Image: ©Ella Olson via Unsplash