Semivegetarian

Semivegetarian is a dietary pattern that is predominantly plant-based but includes occasional meat or fish. The term is used variably and is not a formally standardized diet; in practice it is often aligned with flexitarian or vegetarian-leaning omnivore concepts. Some definitions specify avoidance of red meat while allowing poultry or fish, dairy, and eggs, whereas others permit meat on an irregular or as-needed basis rather than following a fixed rule.

Typical practice centers on a largely plant-based base of vegetables, fruits, legumes, grains, nuts, and seeds, with meat consumed infrequently. Dairy products and eggs are often allowed, but the frequency and type of animal products can vary by individual or cultural context. Semivegetarian differs from vegan or vegetarian patterns primarily by the intentional inclusion of animal flesh on occasional occasions.

Health and nutrition considerations emphasize higher intake of plant foods and fiber and potential reductions in saturated fat. Nutritional planning may be needed to ensure adequate protein, iron, vitamin B12, calcium, and zinc, especially if meat is limited rather than regularly included. As with any diet, variety and balance are important, and individual needs may vary based on age, health status, and activity level.

Environmental and ethical motivations for semivegetarian patterns often include reducing meat consumption to lower greenhouse gas emissions, conserve water and land, and promote animal welfare. Critics note the lack of a universal definition can complicate research and public understanding, and that relaxed meat rules may be exploited to justify unhealthy eating patterns.

See also: flexitarian, pescatarian, vegetarian.