vegetarïers

Vegetarïers are people who abstain from eating meat and, in some cases, other animal products. Definitions vary by culture and choice. In many traditions, vegetarïers avoid animal flesh but eat plant-based foods; subtypes differ in dairy and eggs. The main categories are lacto-vegetarïers (dairy allowed, eggs not), ovo-vegetarïers (eggs allowed, dairy not), and lacto-ovo vegetarïers (both dairy and eggs allowed). Some follow vegan patterns, and some distinguish pescatarïers, who eat fish but no other meat, as a related group.

Historically, vegetarïer practices appear in many cultures. In the modern era, vegetarianism gained momentum in Britain and the United States during the 19th and 20th centuries, driven by ethical, health, and religious arguments. Today it is widespread globally, with regional variation.

Properly planned vegetarïer diets can meet nutritional needs for most people. Key considerations include protein from legumes, grains, nuts, and soy; iron, zinc, calcium, and iodine from plant sources; and vitamin B12, typically from fortified foods or supplements for vegans. Omega-3s from flax, chia, and walnuts are also important.

Environmental and ethical motivations often point to lower greenhouse gas emissions, land use, and water use compared with meat-based diets, though results depend on food choices. Cultural and religious traditions also shape vegetarian norms.

Vegetarïers are part of a broader spectrum of plant-based eating, alongside veganism, flexitarianism, and pescatarianism.