Impact of 10 Weeks to Vegan

10 Weeks to Vegan is an email series and companion Facebook support group that provides participants with motivation, recipes, and resources to help them eat animal-free. We’ve adapted dozens of versions for different countries and regions.

Most participants take a survey when they sign up, and then they’re also sent a survey two weeks after the series ends. We’ve also surveyed a segment of participants after 6 months.

Our surveys in most countries have resulted in high rates of participants becoming vegetarian or vegan, usually 10 to 30%. We’ve conducted one survey where we had a randomized control group and we’re planning to do that again relatively soon.

2025 Survey Results

In previous surveys, discussed in sections below, we limited our participants to specific countries. More recently, we finished adding the infrastructure to be able to survey participants from all countries where we have a 10 Weeks to Vegan program.

By April of 2025, we had enough results from a wide array of countries as well as from participants in our completely revamped United States 10 Weeks to Vegan series. The new version, which we refer to internally as 10 Weeks 2.0, launched at the end of October 2024. We’ve since completed 10 Weeks 2.0 for a few other countries, but they’re not in the results below from April 2025.

We’re happy to report that the conversion rates for 10 Weeks 2.0 are higher than for the original version (see our previous United States surveys below). The United States 10 Weeks 2.0 had a conversion rate to vegetarian or vegan of 34% based on diet frequency questions, while all the countries combined had a conversion rate of 16%, and English-speaking countries had a conversion rate of 22%.

April 2025 Survey of 10 Weeks to Vegan Participants showing a high conversion rate to vegetarian or vegan

We attribute some of the recidivism to people not being clear on the definitions of terms like vegan or flexitarian when taking the pre-test.

2023 Randomized Controlled Survey

In 2022-23, Vegan Outreach conducted a survey to assess the effectiveness of 10 Weeks to Vegan by including a randomized control group. Previously, we conducted numerous surveys to determine whether participants had converted to vegetarian or vegan, but this time we wanted to include a control group to see if people who sign up for 10 Weeks to Vegan were likely to change even if they don’t receive the series.

Methodology

The surveys ran in Chile, Vietnam, and the United States. Instagram and Facebook users in our target audience were shown our typical ads used to pique interest in learning more about going vegan (the image at the top of this page is representative of ads we typically run). When someone clicked on the ad, they were taken to a screen explaining that we were conducting research and asking if they would take part. We let them know that if they agreed to participate, they might not receive any information about becoming vegan for 12 weeks. If they declined to participate, we sent them to our usual signup form for 10 Weeks to Vegan and they were not part of the study.

To encourage participation, we told them that they would be added to a raffle in which two randomly chosen participants per month, from each country, would win a $50 Amazon gift card (U.S. and Chile) or a 500,000 VND Tiki voucher (Vietnam).

If they agreed to participate, they were presented with a pre-test survey. After they took the survey, they were randomly assigned to be in either the treatment group (receiving the usual emails from the 10 Weeks to Vegan program) or the control group (receiving no emails). People in the treatment group were also invited to be part of the 10 Weeks to Vegan Facebook support group for their country. After 12 weeks, both the treatment and control groups were sent a post-test survey to fill out.

Conversion Rates

The main outcome we measured was the net conversion rate of the treatment and control groups. We defined a conversion as someone who reported going from meat-eater to vegetarian, from meat-eater to vegan, or from vegetarian to vegan. A recidivist was someone who changed in the opposite direction. The net conversion rate was the number of conversions minus the number of recidivists divided by the total number of participants.

We measured whether someone was a meat-eater, vegetarian, or vegan in two different ways:

  • Based on diet frequency (how often they eat various categories of animal products)
  • Based on how they self-identify: meat-eater, flexitarian, pescatarian, lacto-ovo vegetarian, or vegan

We asked the diet frequency questions before asking how they identify so as not to predispose them to answer the diet frequency questions according to how they identify. We considered flexitarians and pescatarians to be meat-eaters.

Unfortunately, we made an error on the Vietnam self-identify questions rendering those responses unusable, but we were able to include the data for the diet frequency questions.

Results

The survey began in April of 2022 and lasted until June of 2023.

Our response rates were relatively low, as seen in the chart below.

2023-RCS-response-rates-Impact-10W.png

We suspect that the response rate for the control group was higher than that for the treatment group because the treatment group’s post-test was longer than the control group’s. We also suspect that Chile had a higher response rate because their potential reward was relatively higher than the U.S. or Vietnam’s reward. We notified people about the post-test up to two times.

The conversion rates are shown in our Google spreadsheet, 2023 Randomized, Controlled Survey of 10 Weeks to Vegan Program.

2023-RCS-conversion-rates-Impact-10W.png

On that spreadsheet, we did three different analyses:

  1. Purple headings: Included all participants except the treatment participants who didn’t receive the 10 Weeks to Vegan emails, the control group participants who received the 10 Weeks to Vegan emails (by signing up in a different way), and the participants who chose the first answer for each question (which were incongruous and an indication someone was simply filling out the survey to be part of the raffle).
  2. Blue headings: Included only treatment group participants who reported joining the Facebook support group and opening at least 4 of the 10 Weeks to Vegan emails (the “committed group”) and control group participants who reported not seeking info on how to become veg after taking the pre-test (an “uncommitted” group).
  3. Yellow headings: Included all participants, even those excluded in the first (purple) analysis.

As with our previous surveys, there was a high rate of change between the pre-tests and post-tests.

Generally, for the United States and Vietnam arms, there was a difference between the treatment and control groups with mostly small overlaps between the 95% confidence intervals, giving us confidence that 10 Weeks to Vegan is having an impact.

For example, for the United States purple analysis, the treatment group had a 21% (95% CI: 14-30%) conversion rate based on diet frequency questions and a 20% (95% CI: 13-29%) conversion rate based on the identification questions, compared to the control group’s conversion rates of 12% (95% CI: 8-19%) and 14% (95% 9-20%), respectively.

In Chile, the only comparisons that showed a positive impact for the treatment group (where there wasn’t a large overlap between the confidence intervals) was in comparing the committed treatment group to the control group (for the diet frequency questions only). For the self-identify questions, the control group actually converted at a higher rate than did the treatment group (without a large overlap of confidence intervals).

Discussion

This randomized controlled survey showed that in the United States and Vietnam, participants taking part in 10 Weeks to Vegan were more likely to convert to vegetarian or vegan than participants randomized to a control group. Participants in the treatment group in Chile didn’t convert at a higher rate than the control group.

We haven’t figured out a good way to control for self-selection bias—in other words, the bias that people who are more interested in going vegan are more likely to take the survey. Making the reward higher could decrease this self-selection bias, but doing so could increase the bias that people who care about the reward—who might not be representative of the average participant in 10 Weeks to Vegan—are more likely to take the survey. In one of our past surveys, where each participant received a $5 gift card, we found a high rate of fraudulent participants.

Based partly on the results of our randomized controlled survey, we direct our ad spending for 10 Weeks to Vegan to countries where we get the most new members in our 10 Weeks to Vegan support groups; there are 49 such groups serving the many countries in which we actively promote 10 Weeks to Vegan. In 2023, we’ve averaged over 6,000 new members per month in these support groups.

In this survey, our first randomized controlled survey, we found a much higher post-test response rate among the control group. We believe this is because the treatment group’s post-test was significantly longer than the control group’s. One modification we’ll be implementing is to reduce the number of questions for the treatment group’s post-test and to allow the data to be submitted once they’ve answered the critical questions—the same questions that the control group receives.

This randomized controlled survey of 10 Weeks to Vegan is studying the impact on people who sign up through our ads but not those who, albeit in much smaller numbers, come to us organically. We’re working on ways to study those who sign up organically.

We’re in the process of adding required pre-test surveys for all 10 Weeks to Vegan participants in every country who signs up online, along with optional post-test surveys (we have no choice but to make the post-test optional). While these surveys won’t have a control group, they should allow for country-to-country comparisons and allow us to continue to monitor the program’s effectiveness.

We’re also planning a second randomized controlled survey, but it will be some time before that begins.

2022 and Previous Surveys

To assess the effectiveness of 10 Weeks to Vegan, we surveyed United States, Mexico, and India 10 Weeks to Vegan and Get Healthy participants before and after they began the email series. In order to evaluate long-term change, we sent out a follow-up survey to those in the United States for whom it has been ≥6 months since completing the series.

Methodology

The pre-test was emailed to participants within a week after they signed up for 10 Weeks to Vegan. We sent the post-test approximately two weeks after people finished the entire 10 Weeks to Vegan series. To encourage participation, we offered two randomly chosen participants per month a $50, $300 peso, or 1,500 INR, respectively, Amazon gift card.

We evaluated responses from participants who received 10 Weeks to Vegan, took both the pre-test and the post-test, and reported reading at least one email. In total, we evaluated responses from 500 US participants, 105 Mexico participants, 63 India participants, and 103 Get Healthy participants.

We asked people how often they eat various animal and plant products. The pre-test asks how often participants ate various animal products in the last month and the post-test asks how often in the last week. We follow the food intake questions with a question about whether they identify as a meat-eater, vegetarian, or vegan.

We considered those who moved from being a meat-eater to vegetarian or vegan, or from being a vegetarian to vegan, as a positive change. We classified those who moved in the reverse direction (vegan to vegetarian or meat-eater, or vegetarian to meat-eater) as a negative change. However, anyone whose self-identity was vegetarian or vegan at the pre-test and moved in a negative direction at post-test was cross-checked to see if their diet frequency showed otherwise. We counted the net changes for our total conversion figures.

For people who, based on food intake, misclassified themselves as a vegetarian or vegan in the identity question at pre-test and then reverted to a meat-eater or vegetarian at posttest, we didn’t count their reversal as a net negative. In these cases, we assume that they didn’t understand the definition of “vegetarian” or “vegan” at pre-test but then learned the definition during the series. The conversion rates would be inaccurate if we considered such people as having reverted simply because they learned the definition.

We further adjusted the results to reflect findings from the control group in our past Leafleting Effectiveness Study (LES). The LES asked the same food intake question as our 10 Weeks to Vegan surveys. We found that those in our control group had a conversion rate of 1.6%. Because we would have used this same methodology if we had a control group for our 10 Weeks to Vegan surveys, we subtracted the 1.6% rate from all our net conversion rates to arrive at the final, adjusted rates shown in the table below.

Additionally, we compared the results of those who signed up in-person versus online. In-person sources primarily came from those who signed up through public outreach on college campuses or local events. Online signups came from those who signed up via an online ad or through our website.

We determined p-values using a McNemar test comparing non-vegans at pre-test to total conversions at post-test.

Results

We received the following response rates to the surveys:

  • US pre-test: 7%
  • US post-test: 15.5% of those who took the pre-test
  • US ≥6-months post-series follow-up: 30% of those who took the post-test
  • Mexico pre-test: 10.5%
  • Mexico post-test: 10% of those who took the pre-test
  • India pre-test: 3%
  • India post-test: 10.5% of those who took the pre-test
  • Get Healthy pre-test: 9.5%
  • Get Healthy post-test: 12.5% of those who took the pre-test

The adjusted conversion rates in the table below show what percentage of participants moved in a positive direction—either from meat-eater to vegetarian or vegan, or from vegetarian to vegan. In all but one instance, those who signed up online showed the greatest change.

10W-Impact-All-Surveys-Table.png

All findings for the United States 10 Weeks to Vegan and Get Healthy were statistically significant. All but the in-person diet frequency results for Mexico were statistically significant. Because the pool of respondents from India was relatively small, the findings didn’t reach statistical significance.

Follow-up Results

We followed up with 143 US participants 6 months or longer after they’d completed 10 Weeks to Vegan. The results were very encouraging. There was no statistically meaningful recidivism between the time that they completed the post-test and the follow-up survey.

There was a slight improvement in in-person outreach and a slight decrease in online. The differences between the two were only statistically significant for the self-identity question.

Below are the results from the initial pre-test to the ≥6-month follow-up survey.

10W-1-to-10W-3-Impact-Table.png

Based on this data, it appears that our work is having a lasting effect.


The Change You Sparked Without Even Realizing It

Every choice we make leaves something behind. A shift in thinking, a conversation, a ripple we don’t notice.

This month, I want to share the kind of impact that doesn’t usually make it to the headlines. The kind that starts quietly, asking a decision-maker a difficult question, starting a dialogue about speciesism in a classroom, or inspiring journalists to write a small article about plant-based eating in a regional newspaper.

It’s the kind of work that moves slowly but steadily. And you’ve been part of it all along.

Changing Menus, Shifting Mindsets

The Green Tuesday Initiative is one of the quiet ways we create profound change. It starts with a simple shift: making plant-based food easier to choose at work. And that’s where the conversation about what’s on our plates begins.

Our New Partner: Vamsiram BSR Tech Park

Prem Reddy and Santosh Dutta from Vamsiram Group, alongside Bhavya Vatrapu from the Green Tuesday Initiative, hold an accreditation certificate at the ceremony marking Vamsiram BSR Tech Park’s commitment to serving sustainable meals every Tuesday.
Prem Reddy, Operations Lead; Santosh Dutta, Head of Leasing and Operations; and Bhavya Vatrapu, Senior Campaign Manager, Asia-Pacific, at Vamsiram Group’s Green Tuesday Initiative accreditation ceremony.

At Vamsiram BSR Tech Park in Hyderabad, a single cafeteria shift is expected to drive significant environmental savings. With 7,000 employees, the scale of change is just beginning to unfold:

  • 43,680 kg/96,298 lb of chicken reduced annually
  • 36,000 kg/79,366 lb of paneer (cottage cheese) reduced annually

This change is expected to spare ~28,803 animal lives. That’s the size of one large commercial poultry farm in India.

Quote from Prem Reddy, Operations Lead at Vamsiram Group: "Joining the Green Tuesday Initiative aligns with our strong focus on sustainability. As a company, we incorporate green building designs and energy-efficient practices in all our projects. Serving plant-based food across our campuses is something we are looking forward to implementing in collaboration with the Green Tuesday Initiative team. We have started this at BSR Tech Park as a pilot and will roll it out in a phased manner at Sohini Tech Park and Jyoti Tech Park as well." Includes image of Prem Reddy and Green Tuesday Initiative logo.

What Happens After the Webinar

Collage of newspaper clippings, webinar snapshots, and professors receiving certificates of appreciation for organizing Food-Planet-Health sessions across various colleges in India.
From media mentions to faculty recognition, here’s a glimpse of what happens after a Food Planet Health webinar.

Each week, students join our Food-Planet-Health webinars looking for answers. This quarter, 145+ teachers joined them too, opening doors to campus partnerships, deeper engagement, and year-round events. Our Food-Planet-Health webinars are creating impact beyond university campuses. Extensive coverage in regional newspapers takes the vegan conversation beyond campuses and into everyday life. Local media speak directly to families and communities in familiar languages, making plant-based eating feel relevant and grounded in local realities and traditions.

Here’s what happened in just the first quarter of 2025:

  • 55 webinars conducted
  • 5,371 students reached and inspired to try plant-based meals

From Awareness to Action

YouTube thumbnail for Food-Planet-Health Awareness Program testimonial by Ajay Kushwaha.

Attendance numbers tell us how many people showed up to attend the Food-Planet-Health webinar. But the real story begins after the session ends.

This quarter, 1,364 people joined our 10 Weeks to Vegan Facebook group, each one taking a step toward change, like Ajay, who logged on out of curiosity and walked away rethinking his plate.

Your support is what makes every ripple possible. Thank you for everything you do to help animals! Giving each month helps our daily fight for animals. Please join our monthly sustainers now!

We would love to hear from you with any feedback, suggestions, campaign ideas, or maybe a couple of encouraging lines for my team. I will share it with them.

With gratitude for every wave you’ve initiated,

Richa Mehta

Director of Programs, Asia-Pacific


Vegan Snacks and Travel Foods

Whether you’re short on time or gearing up for a road trip or hike, these easy vegan meals and snacks will keep you energized.

Quick Snacks and Handy Travel Foods

Easy vegan snacks: Dates with almond butter, Vegan jerky, Corn chips and guac or salsa, Hummus and pretzels, Energy bars, Apples or celery with peanut butter, Trail mix, Oatmeal

  • Hummus with veggies, chips, or pretzels. Most airports in the United States have convenience stores that sell small tubs of hummus with pretzels in the refrigerator cases.
  • Tofurky Deli Slices sandwich with mustard or vegan mayo. I usually fly cross-country with two Tofurky sandwiches because you never know what might be available in airports or on planes.
  • Many coffee shops, including Starbucks, sell oatmeal which can be a great breakfast option when traveling by car or plane.
  • Trail Mix of nuts and dried fruit. In the United States, Trader Joe’s sells a wide variety of relatively inexpensive nuts and dried fruit.
  • Energy bars like Lärabar or Clif Bars. Clif Builder Bars are very high in protein (20 g).
  • Vegan jerky.
  • Popcorn with nutritional yeast to give it a cheesy flavor.
  • Vegan cheese and pepperoni on crackers.
  • Celery sticks stuffed with peanut butter and raisins.
  • Corn chips with guacamole and salsa.
  • Dates stuffed with almond or peanut butter.
  • Apple with peanut butter. These taste surprisingly close to caramel apples.
  • Peanut butter and pickle sandwiches. Some prefer dill, others choose sweet pickles. One of our staff members insisted we include this option. Where do you stand on peanut butter and pickle sammies?

Peanut Butter and Pickle Sandwich

 

 

 


Meet the Women Who Are Changing India for Animals!

Women’s Day is the perfect time to celebrate the changes women make for animals in India with your support. In our 10 Weeks to Vegan program, women are proving that compassion isn’t just what you say—it’s what you do.

Breaking Old Habits, Building New Futures

Spreading compassion

 

For Pratishtha, learning about the dairy industry changed everything. She gradually stopped consuming it, but her journey didn’t stop there. “Whenever I meet someone I know, I try to spread awareness about what veganism is.”

 

Vegan coconut ice cream

 

Vaishnavi challenged herself to go dairy-free for ten weeks, saying, “I felt happy and my heart was satisfied after not using any dairy products for 10 weeks.” When she craved ice cream, she found a plant-based version she loved, proving that eating foods that are kinder to animals is also convenient and delicious.

 

Kindness Can Be Delicious

Tofu

 

For Pallavi, the transition felt overwhelming at first, but exploring new ingredients changed everything—“I have been pleasantly surprised by how delicious and satisfying vegan meals can be.”

 

 

plant-based alternatives

 

Mohini, raised in a non-vegetarian household, thought ditching meat and dairy would be tough. But after trying plant-based alternatives, she realized, “It’s not at all tough for me.” Dairy remains her biggest challenge, but she’s taking it one step at a time.

 

 

Cauliflower cheese

 

Divya, a lifelong vegetarian, thought she couldn’t live without paneer and cheese—until she tried cauliflower cheese. “It somehow works its magic,” she said, proving that comfort food doesn’t have to come at a cost.

 

Your Support Changes Everything

Collage of the members of the 10 Weeks to Vegan - India Facebook community with the text "Faces of Change".
Women from our 10 Weeks to Vegan Facebook community choosing kindness, one meal at a time.

56% of our 10 Weeks to Vegan community members are women, showing that more women are choosing veganism for the animals.

This Women’s Day, let’s support them in making the change. Donate to help more women go vegan.

Meet the Females Who Keep Us Going!

Warmly,
Richa Mehta
Director of Programs, Asia-Pacific

 

 

 

 

 


Replacing Eggs

There are many vegan egg substitutes and which ones to choose depends on whether the eggs are part of the main course or being used for cooking or baking.

Breakfast and Savory Eggs

For the main course, eggs can be replaced with tofu scramble or chickpea flour omelets. There’s also a commercial brand of eggs, JUST, with a more egg-like taste and consistency. Their JUST Egg can be used for omelettes or scrambled eggs and their JUST Egg Folded is typically used for breakfast sandwiches.

Breakfast and savory egg replacements: Fresh tofu—>tofu scramble, Just Egg Folded—>Breakfast sandwich, Chickpea flour—>Omelet

Vegan Egg Substitutes for Baking and Cooking

Replacing eggs in baking is a bit more complicated because eggs provide several functions, including:

  • Leavening to make the food rise
  • Moisture
  • Fat to make the food soft
  • Binding to hold the food together
  • Flavor

But you don’t have to give up mouthwatering cakes and cookies to go vegan! Here are some basic egg substitutes:

Egg replacements for baking; Cakes; Just Egg, Ener-G, Bob’s Red Mill, Cookies, muffins, dense cakes, and dessert breads; Mashed overripe banana or avocado, Chia seeds, Applesauce, Chickpea Brine (Aquafaba), Silken tofu

Rather than making things up as you go, it’s best to use tested vegan baking recipes and follow the recipes carefully. Start by using tried-and-true recipes from vegan baking cookbooks or by searching the Internet for recipes with positive reviews. If you’re new to vegan baking, skip the recipes without any reviews!

Bonus! Enjoy this coupon for the delicious JUST Egg products mentioned above and save on your next vegan breakfast.

 

 


This is Who You Pay to Help Animals

I wish you a healthy and happy new year. Our India programs are now 6 years old, thanks to your support! We started as a three-person team and are now a group of ten, working to create lasting change for animals in India.

On this special occasion, each of us wants to share what your support means to us.

You’re Helping Us Save Animals

“Hi, we’re the newest members of the college outreach team, and we’re so excited to share that in 2024, our team inspired 54,000+ students to try the 10-week challenge through the Food-Planet-Health Awareness Program.

More than 25,000 students participated in our survey after attending the webinars, and 91% said that they would like to adopt a plant-based diet. Over the past 3 years, you’ve helped us double our impact.”

Our Outreach Coordinators – Sarani Bhattacharyya, Ajit, Karkera, and Nija Dhillon. 

You’re Helping Students in India Go Vegan

  • 54,174 students attended our webinars
  • 55,342 students joined the 10 Weeks to Vegan Challenge
  • 1,031 colleges reached
  • 240 webinars conducted

Learn more about our work! 

Jaydeep and Meenal talk about our online outreach programs and vegan communities.

  • Over 10,000 people are currently getting support through our online communities
  • Over 55,000 people have accessed support resources through the 10 Weeks to Vegan India website

Here are some inspiring testimonials!

Testimonials from our 10 Weeks to Vegan and Food-Planet-Health programs.

You’re Helping Institutions Implement Plant-Based Food Policies

Bhavya and Sowndarya talk about how your support helps us sensitize corporations to the impact of food on the environment and animals. 

  • Removed 6,32,918 kg/1,395,345 lb of animal products through new partnerships in India and Vietnam
  • Partnered with 12 institutions across India and Vietnam
  • Secured an 80% renewal rate among previous partners, reducing 16,64,448 kg/3,669,479 lb of animal products
  • Supported Sourcebynet Pte. Ltd. in serving and promoting plant-based food across 8 countries

Our Total Impact!

Your unwavering support has driven real change—helping institutions adopt sustainable food practices, empowering students to explore plant-based living, and reducing the demand for high-carbon-footprint foods. None of this would be possible without you. As we step into 2025, we look forward to expanding our reach and deepening our impact together. Thank you for being a part of this journey.

Richa Mehta

Director of Programs, Asia-Pacific

Vegan Outreach

 


2024 Vegan Outreach Milestones

As a Vegan Outreach Donor, you’re part of a community that understands the importance of inspiring people to go vegan. We had a big year for animals in 2024! These successes are only possible because of your support! This year we are trying to raise $175,000 which will be matched by an anonymous donor. Your support means everything.


Nurturing Compassion for Animals Through Plant-Based Education

Last quarter, we empowered individuals and organizations to embrace plant-based living, reducing animal suffering through impactful outreach. From student engagement to corporate partnerships, every initiative brought us closer to a more compassionate world for animals. In this newsletter, we share the progress we’ve made together, thanks to your unwavering support and the dedication of our partners and team.

FPT Software – Our First Partner in Vietnam

MoU signing ceremony at the FPT Software office in Hanoi (L). Employees participating in the plant-based cooking workshop at the FPT Software Hanoi Campus (R).

In July 2024, FPT Software became the first Vietnamese organization to partner with the Green Tuesday Initiative, committing to reducing their food-related carbon footprint by promoting plant-based meal options.

Plant-based Cooking Workshop

In September we hosted an engaging plant-based cooking workshop at its Hanoi campus. Our guest speaker, Chef Qyunh – a vegan chef, book author, and TED speaker, led the session, during which employees learned about the environmental impact of food and how to create balanced plant-based meals. Thang Ngo Thi from FPT appreciated the workshop for its health benefits and fun atmosphere. The initiative will soon expand to their Ho Chi Minh campus.

“Sustainability is now taking the center stage of the global concern and of our customers. As we foster green and sustainable development to create long-lasting values for our employees, clients, and the community, FPT Software always strives to become a forerunner in the sustainable movement, bolstered by cutting-edge technologies and innovations. The implementation of ‘Green Tuesday’ is another step to help us achieve this goal.”
– Nguyen Khai Hoan, Senior Executive Vice President, FPT Software

Read more here

Sonta Foundation Joined The Green Tuesday Initiative

In September 2024, the Sonta Foundation partnered with the Green Tuesday Initiative to promote plant-based eating among employees. Chef Qyunh led an interactive workshop including:

  • Practical cooking techniques and recipes
  • Insights into the environmental and health benefits of plant-based meals
  • Addressing common misconceptions and empowering them to embrace a plant-based diet

Read more about our partnership here.

    ICE College’s Pioneering Role in Plant-Based Culinary Education

    ICE College of Hotel Management in Navi Mumbai joined the Green Tuesday Initiative, marking a significant shift in the hospitality industry toward plant-based culinary techniques. Recognizing the environmental impact of animal products, ICE integrated plant-based cooking into its curriculum and implemented plant-based days on campus. The institute’s annual reductions include:

  • 2,000 pounds of chicken
  • 4,536 liters of milk
  • 15,120 eggs
  • 3,333 pounds of paneer (cottage cheese)

Read more about the collaboration here.

Growing Enthusiasm for Plant-Based Diets: 10 Weeks to Vegan Challenge

Through our Food-Planet-Health webinars, we help students learn about the cruelty of farm animals in India and inspire them to go vegan for animals, health, and the environment. We are committed to creating more vegans through each webinar and building a compassionate future.

Last quarter, we:

  • Reached 319 colleges through 56 webinars
  • 15,000+ students signed up for the 10 Weeks to Vegan challenge through college outreach
  • 1,130 people signed up for the 10 Weeks to Vegan challenge through social media outreach
  • Our Team is Growing – Introducing Meenal

    We are thrilled to welcome Meenal Rajapet to the Vegan Outreach India team as our new Communications Specialist! Before joining Vegan Outreach, Meenal honed her skills over 4 years of working for leading animal protection organizations in India.

    Monthly donors help us plan our spending efficiently. Vegan Outreach’s monthly donor program can help you conveniently and consistently put your funds to work for farmed animals.

    Become a monthly sustainer.

    With Gratitude,

    Richa Mehta


    Processed Vegan Meats: Faux or Friend?

    By Chef Alex Bury, Vice-President of Development

    I went vegan in 1995 while living in Anchorage, Alaska. We didn’t have many vegan options back then! I made all the newbie mistakes, so you don’t have to.

    One mistake I made was to avoid vegan meats. There’s some scary misinformation floating around about them, but here at Vegan Outreach, we’re big fans!

    For a few years, I tried not to eat processed foods or vegan meats (also known as “faux” meats). It didn’t work well for me. I was often hungry and sometimes had low energy.

    A friend of mine had a similar experience and wrote about it in a blog post, Story from a Once-Failing, Now-Thriving Vegan.

    There’s some scary information floating around about vegan meats. But here at Vegan Outreach, we’re big fans!

    Vegan meats can make the transition to a vegan diet easier. They provide the familiar and satisfying meal experiences you’re used to without hurting animals. You can use your favorite traditional recipes by replacing the meat with vegan meat. It’s convenient. It’s fast. It’s delicious.

    These days, you can choose from so many different vegan meats it’s almost ridiculous! Here are some of my favorites:

    • Lunchtime sandwiches with Tofurky deli slices (available at most grocery stores in the United States), mustard, vegan mayo, and lettuce
    • Gardein fish filets with coleslaw
    • Burgers or hot dogs with tater tots and a side salad

    I love almost all the burgers in the freezer section, from Beyond to Gardein to Impossible to Field Roast.

    Another important reason to eat vegan meat is that it might be a convenient way to get protein. While there are other high-protein vegan foods, such as tofu and beans, most vegan meats made from soy or wheat gluten contain more protein than any other plant foods.

    Many new vegans are nervous about eating vegan meats. Diets consisting of vegetables but not enough protein or calories can leave you tired. You might only feel energetic if you eat higher amounts of protein.

    Vegan meats can help you feel full, satiated, and emotionally comforted. They prevent animals from suffering and help show your non-veg friends that vegan food is familiar.​​ They can help you meet your protein needs and feel more energetic.

    While vegan meats may not be for every vegan, we hope you’ll try adding them to your diet for a few weeks to see how you like them!


    Video: Tips for Enjoying the Holidays as a Vegan

    Navigating the holidays as a vegan can present some unique challenges, especially if you’re at a large gathering and the only vegan in attendance.

    Whether this is your first holiday season as a vegan or you’ve been vegan for several years, Kim Sujovolsky, founder of Brownble, has put together a comprehensive list of tips to help ease any stresses or worries you may have!

    If there are other tips you’ve found helpful at holiday gatherings, and which aren’t mentioned in this video, be sure to share them in the comment section below!