From New York to Los Angeles—and far beyond—the plant-based shift is accelerating. Explore the data, health wins, climate impact, and the surprising economic boom shaping World Vegan Day 2025.
Visual summary: The world map highlights U.S., U.K., Germany, Canada and Australia as plant-based leaders, alongside icons for CO₂, water and land savings plus heart-health benefits.
1) The global trend: plant-based goes mainstream
- Search & retail momentum: Interest in “vegan protein” and “oat milk” has surged across the U.S., U.K., Canada and Australia.
- Market trajectory: Analysts project the global plant-based foods market to continue double-digit growth toward 2030.
- Menus everywhere: Fast-casual chains and coffee giants are standardising plant-forward options across major U.S. cities.
2) Health wins backed by evidence
Well-planned vegan patterns can support heart health and weight management, while meeting protein needs with legumes, soy, nuts and whole grains.
- Cardiometabolic risk: Plant-forward diets are associated with lower LDL cholesterol and reduced cardiovascular risk.
- Protein quality: Soy, tofu/tempeh, beans, lentils and pea-based products provide complete or complementary amino acids.
- Nutrients to watch: B12, iron (plus vitamin C), calcium, iodine and omega-3 ALA (with optional EPA/DHA supplements).
See evidence from Harvard T.H. Chan School of Public Health and U.S. Dietary Guidelines.
3) Climate & environment: the biggest lever on your plate
Life-cycle studies show large emission reductions when swapping beef for legumes/tofu and dairy for plant milks.
Plant proteins typically require far less freshwater than beef and cheese.
Plant-based foods use dramatically less land, freeing space for nature and carbon sinks.
Evidence synthesis: Our World in Data (based on Poore & Nemecek), and FAO resources on food systems and sustainability.
4) The vegan economy: products, jobs, innovation
- Grocery: Retail shelf space for alt-milks, snacks and ready-meals continues to expand in U.S. supermarkets.
- Food-service: National chains standardise plant-based entrées and sides, improving access and affordability.
- Innovation: Investments in alt-dairy, fermented proteins and fibre-rich formulations aim for cleaner labels and better price parity.
5) Quick-start: a one-week plant-based challenge
- Breakfast: Oat latte + peanut-butter toast or tofu scramble tacos.
- Lunch: Burrito bowl (beans, brown rice, fajita veg, guac) or Mediterranean salad with chickpeas.
- Dinner: Chili de frijoles, curry de lentejas o pasta con boloñesa de lentejas.
- Snacks: Fruit, nuts, edamame, hummus + veg sticks.
Top Vegan Foods Loved Around the World 🌍
From Middle Eastern street eats to global comfort classics, these naturally vegan dishes show how plant-based love travels the world.
1. Falafel
Crispy chickpea or fava-bean fritters packed into pita with fresh salad and tahini — the Middle East’s ultimate vegan street food.
2. Chana Masala
A hearty chickpea curry spiced with cumin, coriander and turmeric. Comforting, protein-rich and naturally vegan from India.
3. Spaghetti Aglio e Olio
Simple yet classic Italian pasta made only with garlic, olive oil and chilli flakes — an elegant plant-based favourite worldwide.
4. Guacamole
Mexico’s creamy avocado dip that became a global star — rich in healthy fats and the face of modern plant-based snacking.
5. Vegan Pizza & Plant-Based Burgers
The comfort food revolution: dairy-free “cheese”, meat-free patties and creative toppings taking over menus from LA to London.
Official sources & further reading
- Our World in Data – Food emissions comparisons
- Harvard T.H. Chan – Vegetarian & vegan diets
- CDC – Heart disease prevention (diet patterns)
- FAO – Food systems & sustainability
- U.S. Dietary Guidelines
