here’s the thing: meat and animal products taste good all on their own, while vegan and vegetarian food require mastery. if you go to a vegan restaurant, the level of time, effort, and skill that must go into the food they’re creating goes above and beyond. further, the food requires no harm to animals, has less of a negative environmental impact, and, therefore, carries less guilt.

while it’s unlikely that everyone will adopt an entirely plant-based lifestyle, eating more sustainably should be everyone’s goal. eating more vegan or vegetarian meals, shopping locally, and using seasonal produce are some main ways to do that. animal agriculture is harmful to the environment in three major ways: excessive water use and greenhouse gas production, and destructive land use.

on the flip-side, there are many benefits to eating a plant-based diet, such as improved animal welfare and personal health, and better sustainability. i’ve been an ovo-vegetarian (someone whose diet includes eggs, but no dairy, meat, or fish) for a few years now. while living in san diego, i’ve been on the search for the best vegan restaurants. san diego is a wonderful place to be vegan or vegetarian, but as our need for more sustainable food grows, so does our need for more sustainable options. so, if you’re living in san diego, or just here for a visit, here are few of those places. they’re delicious, comforting, and provide an array of options that’ll satisfy even the most tenacious of meat eaters.

your new favorite jewish deli: ben & esther’s

a few months ago, a close friend of mine asked me to meet her for lunch at a spot that she’s been dying to try. we’re both vegetarian and are constantly on the hunt for the best vegetarian and vegan food in san diego. ben & esther’s is a hole in the wall style jewish deli, with all the fixings: giant jars of kosher pickles, a selection of baked goods, deli counter salads, and a list of classic sandwiches, bagels, and of course, schmears.

i’m not exaggerating when i say that i was over the moon after seeing the menu. my friend and i both ordered our sandwiches. i went for the rueben, a pickle, and a raspberry jammer for later. she got a bagel sandwich, and some schmear.

since then, i have moved around the block from their location on el cajon boulevard and i’m not embarrassed to say that i have eaten there almost every week since. even my non-vegan mother was impressed. she’s 71 and still asks if they have “regular” eggs at every vegan restaurant we go to.

i reached out to ben & esther’s founder justin king, whose grandparents are the deli’s namesakes. he put me in contact with his business partner marc bennett, who lives here in san diego. marc and i spoke about the main goal of the company, to make consistently quality and delicious jewish-american deli food.

ben & esther’s was born in portland, oregon, and has since opened three restaurants: the location on el cajon blvd., one in oceanside, california, and a second portland location. they are soon opening a location in seattle. marc says that their goal is to open locations all along the west coast, a goal i believe they will have no difficulty accomplishing.

vegan food, that’s reminiscent of your favorite jewish deli order? what more could you want? both justin and marc sign their emails “for the animals,” a phrase that speaks volumes, as kindness and accountability are two of the pillars of the vegan lifestyle. so next time you’re craving a blt or a philly cheesesteak, check out ben & esther’s. and make sure to grab a raspberry jammer for later, though be warned, it probably won’t survive the car ride.

the date-night spot: donna jean

i like to think that the future of food is in restaurants like donna jean. it’s a glorious, sustainable brunch and dinner restaurant on the outskirts of balboa park in san diego. i spoke to its founder chef roy elam about his gem of a vegan restaurant, whose namesake is his late mother, donna jean. when donna was diagnosed with breast cancer, her doctor recommended that she start eating a more plant-based diet. according to a 2017 review, a vegan diet reduces overall cancer risk by 15%. this is possibly due to the presence of phytochemicals — biologically active compounds in plants that help protect against cancer. there are other benefits of a vegan or vegetarian diet, such as better metabolic health, healthier gut microbiota, and lower cholesterol.

roy flew home to st. louis, missouri, to help her veganize some of her favorite recipes. years later, he was inspired to create a restaurant that, while plant-based and sustainable, offers beautiful and delicious seasonal dishes. my favorites are their house bread with maldon salt (i recommend upgrading to the garlic butter sauce — it’s unreal). seasonal dishes like the sea bean caesar salad, and their hot shrooms: deep fried oyster mushrooms with pickles and nashville style hot sauce.

they even have pasta and pizza, made with their own vegan cheese that actually melts. chef howe (of donna jean) and chef roy created scratch house vegan cheeses. chef howe was unimpressed with the vegan cheese options on the market and embarked on creating his own. just look at their “fungazi” pizza. i’m in love.  

chef roy works with local markets and produce suppliers to make a menu using seasonal and local produce. therefore, the menu will vary depending on season, and location. they have recently opened a second donna jean location in sherman oaks, a neighborhood in los angeles. reservations are required for the l.a. location, and strongly suggested for san diego. it’s just that good. chef roy eventually hopes to open another location, in st. louis, missouri, to bring home some of his amazing recipes. but in the meantime, make a reservation at donna jean in san diego or l.a., it’s food at its best: seasonal, sustainable, and comforting. i promise, donna jean will transform how you view vegan food.

the punk rock quick bite: underdog

the newest member of san diego’s vegan lineup is underdog, a food truck on the borders of university heights and north park. they opened their truck only three months ago, but they’re already getting noticed. i reached out to married duo chelsea and mark ross who created underdog. together they embarked on a journey to veganize classic street foods. they’ve both been vegan for two decades and wanted to create a food truck that’s entirely vegan but boasts all your favorite street foods. they’ve got everything from korean-style corn dogs to animal fries and chili dogs. the concept is vegan food but punk rock, no limits, no rules. 

as with the previous two establishments, underdog has a similar goal: providing delicious food without any harm to our animal friends. i’m a big fan of their corn dogs. they’re truly a perfect food; fluffy, savory, and served with a choice of condiments, though i’m a ketchup and yellow mustard purist all the way. however, the next time i stop by, i’m grabbing the “goblin’s club.” it’s their korean-style corn dog covered in french fries, panko, and sugar. 

i reached out to chelsea and mark. we spoke about how they’re stoked on the vegan community here in san diego and surprised at how strong it is. we bonded over our shared experience and how much we appreciate that san diego is becoming something of a vegan oasis. when you go looking for them, their truck is bright orange and parked on the corner of el cajon blvd. and texas st. you can’t miss it. they’ve got the perfect location if you’re looking to grab a quick bite. whether you’re vegan or not, they have an amazing selection of delicious options. they might be the underdogs in this list, but they’re already making a name for themselves.

the future is vegan 

not every city has as many vegan and vegetarian restaurants as san diego. however, the future looks promising and it’s thanks to restaurants like these. i am so grateful to ben & esther’s, donna jean, and underdog for making excellent dishes that give vegan food a new trope: good to your taste buds, and good to the planet. these restaurants have helped make me more optimistic for the future of vegan food, that maybe people (regardless of diet) will choose to eat at plant-based restaurants. making this choice becomes significantly easier when there are more vegan restaurants to choose from. so, whether you live here, or are visiting, i hope you choose to check out one of these restaurants. i promise that you’ll love them.

click through to read on:

health and climate are inspiring change in what’s on the menu and california-based company eat just is on the forefront of this food revolution.

host frank sesno speaks with josh balk, co-founder of eat just, which has produced and sells plant-based eggs and now, manufactured chicken. the first restaurant is now serving it in singapore, and he says more manufactured food – chicken and fish – is on the way. started from a single cell, say from a feather, in a lab, then ultimately to your plate, it uses a fraction of the water, produces a fraction of the waste, methane, and other things that pollute and warm the planet.

then we hear from planet 世界杯欧洲预选赛免费直播 mary magnuson about insect farming. high in protein, low in planetary impact – are lime-cilantro grasshopper tacos the future?

find out more in our latest episode of planet forward, seen on pbs’s peril and promise and produced in association with asu’s global futures laboratory:

like the pandemic, climate change can feel like a massive, impossible problem that we as individuals have no control over. fortunately, just like how people all over the world choose to wear a mask and socially distance from others every day, you have the ability to make an impact on the environment from the safety of your home. 

1. whip out your green thumb 

as covid-19 has held the world hostage for the past few months, not only has people’s physical health suffered but so has their mental health. according to a recent poll conducted by the kaiser family foundation, 45% of american adults say that stress associated with worrying about the virus has had a negative impact on their mental health. another survey conducted in early april by researchers at yale university and george mason university shows that about 66% of americans “feel a personal sense of responsibility to help reduce global warming” even during the pandemic.

how can people address their stress about the state of the environment, while also managing their anxiety about exposure to covid-19? gardening might help. 

an article published by the national institutes of health (nih) in 2018 explores the idea of green care, defined as therapy by exposure to plants and gardening. the article cites a japanese study that found just looking at plants reduced stress and fear. physically, patients experienced a decrease in blood pressure, pulse rate, and muscle tension. in terms of the current pandemic, gyms across america remain closed, in addition to a number of parks and beaches, depending on individual state restrictions. this has made staying active each day substantially more difficult. gardening can be a way to get out of the house, get fresh air, and make an impact on the environment. 

on a larger scale, gardening reduces the amount of carbon dioxide in the atmosphere and increases oxygen. according to the national wildlife federation, trees can absorb up to one ton of carbon dioxide pollution from the atmosphere. so if every american planted one tree, millions of tons of carbon dioxide could be absorbed each year. essentially, this would reduce global warming and improve air quality, which is particularly important during a pandemic that can affect the respiratory system. gardens also attract pollinators, including insects and birds, which are “vital to the production of healthy crops” and essential for maintaining ecosystems, according to the united states department of agriculture. 

if you’re someone who lives in a city or doesn’t have access to your own outdoor space, you can keep plants inside your home. the nih article mentions that indoor gardening has been used to treat mental health issues, not just for an at-home change in scenery but because plants can remove toxins and dust from the air with their leaves. if you don’t have the greenest thumb or feel stressed about keeping something alive, there are several types of low maintenance plants that thrive indoors. 

2. take something off your carbon plate

during the pandemic, going to the supermarket has become a stressful experience as shoppers do their best to socially distance while searching the aisles for what their family needs. many people have opted for delivery services such as instacart but still face the issue of an increase in food prices. according to the u.s. bureau of labor statistics, the price of meat, eggs, and poultry jumped 4.3% from march to april, the biggest monthly increase in 50 years.

is it possible to spend less time in the grocery store, save money, and eat more sustainably? the answer is yes, and it starts with purchasing less meat. 

methane is a greenhouse gas 25 times more powerful than carbon dioxide, which means it traps heat more efficiently in the atmosphere, according to the environmental protection agency (epa). the epa also states that livestock, especially cattle, produce methane when they digest their food, specifically by belching. the storage of livestock manure also produces methane, making agriculture the largest source of methane in the united states. 

in addition to contributing a lot of methane, beef production takes up a significant amount of natural resources. according to the world resources institute (wri), one-quarter of the planet (excluding antarctica) is used for cows to graze on. this pastureland is often the result of substantial deforestation. according to the yale school of forestry and environmental studies, cattle ranching is responsible for 80% of deforestation of the amazon. the wri also states that beef production uses between two to four times the amount of freshwater as other livestock does and 7.5 times more freshwater than plant-based food. 

if consumers were to swap beef for pork, poultry, or plant-based protein, the wri predicts global greenhouse gas emissions would drop by 15%. making that simple choice next time you’re in the supermarket allows you to make a positive impact. plus, you can save room in your freezer. 

3. do a little digging before you click ‘buy’ 

as weeks have turned into months, people have been scrambling to find ways to kill time while maintaining social distancing. besides relying on streaming services, there has been an increase in online shopping. according to the u.s. department of commerce, americans spent $146.47 billion online with u.s. retailers in the first quarter of 2020, increasing 14.5% from the same time last year. 

major retailers specifically saw a jump in numbers. target experienced a 141% increase in digital sales in the first quarter of 2020 and sales fulfilled by the delivery service, shipt, went up by 300%. amazon also had a successful first quarter, making $75.5 billion in net sales, an increase of 26% from the same time last year. 

with great power comes great responsibility — and a lot of packages. you have to wonder what the total amount of cardboard and plastic pollution will be when we look back on these few months of the pandemic. there are some numbers we do currently have. according to national geographic, 8 million tons of plastic wind up in the ocean each year. we also know that companies like amazon have struggled to make environmentally conscious choices in the past. last year, the washington post reported that amazon’s newly introduced lightweight plastic mailers created to reduce the use of cardboard boxes weren’t easily recyclable and clogged up machinery in recycling systems. 

on the other hand, amazon has launched a few initiatives to become more sustainable, including a guide on how to recycle different types of packaging. if you’re still worried about contributing to potential packaging pollution, you can buy products from companies that have consistently prioritized sustainability. 

according to the united nations economic commission for europe, the fashion industry emits about 10% of global carbon emissions and produces almost 20% of global waste water. however, companies like toms, patagonia, and thredup — the largest online thrift store — lead by example. there also are several organizations dedicated to educating people about conscious consumerism including remake and good on you. these resources provide a roadmap to sustainable online shopping so you can keep your life and closet guilt-free.

the buzz surrounding these meatless burgers is undeniable. but i wanted to take a step back from all the hype and investigate the marketing claims most consumers are using to inform their decisions. for example, these companies say their products are saving the planet by reducing the effects of climate change, but can we verify that? or we’re led to believe that plant-based burgers are healthier. are they really? after interviewing food experts and poring through scientific research, we finally have the answers every consumer needs to know.

while finding hunger solutions, we must also consider the urgent threat of global climate change. the problem is complex, as the food system is both a leading cause of climate change and an industry deeply impacted by its effects.

relieving both of these problems simultaneously is a difficult task. luckily, there are many ways to build a healthy and sustainable diet, and many innovations at our fingertips to help get us there. the following “win-win” plant-powered solutions serve both human health and the environment and have use across a variety of contexts. if applied on a global scale, these innovations could help lead a path toward healthful, sustainable food systems in the future.

1. swapping protein

it is well-known that meat, particularly livestock meats, have some of the largest carbon and water footprints of all foods, representing 14.5% of all global greenhouse gas emissions (ghg). red and processed meats also have been linked to increased risks of cancer and cardiovascular disease. but there are other ways to consume protein. plant-based proteins including legumes, nuts, and whole grains are far less carbon- and water-intensive than animal proteins and offer plenty of health benefits, including lower rates of diabetes, cardiovascular disease, and cancer. a shift from meat to less processed plant proteins will remain important moving forward.

2. focusing on whole plant foods

fruits, vegetables, legumes, nuts, seeds, and whole grains are all micronutrient-dense foods, filled with powerful plant compounds, including cancer-fighting flavonoids and heart-friendly plant sterols. their high levels of dietary fiber provide fullness while lowering the risk of various chronic diseases, such as stroke, hypertension, and diabetes. fruits and vegetables vary in their water and carbon use, but are generally far less harmful to the environment than animal-based foods, especially when planned according to ideal growing seasons and delivered to consumers locally whenever possible.

3. algae as food

although algae have been consumed by humans for thousands of years, large scale adoption of algae as food has not taken off fully. however, it should. algae could offer sustainably sourced protein and vitamin b-12, an essential micronutrient primarily found in animal-based foods, offering a valuable source of nutrition for those shifting toward a sustainable plant-based diet. algae also could be considered as an alternative to seafood as a source of dha and epa while helping decrease the current harm caused to the oceans by overfishing. the humble plant also contains a large amount of iodine, a mineral that ranks among the leading micronutrient deficiencies in the world. scaling up nori (dried green and purple laver) and red algae production is worth considering for planetary and human health.

4. biotechnology

biotechnology (such as the use of genetically modified organisms, commonly known as gmos) is a powerful tool that may offer solutions to various malnutrition-related problems. for example, biotechnology can be used to address many micronutrient deficiencies of public health concern, including vitamin a, iodine, iron, and zinc, all of which already have been implemented into staple crops such as rice and proved effective in reducing rates of deficiencies. also, biotechnology has helped create more sustainable and resilient crops better equipped to deal with an increasingly unpredictable climate, dwindling water supplies, and extreme weather events, and offers potential to decrease reliance on harmful pesticides.

5. hydroponics and fortification

hydroponic farming (also known as vertical farming) allows for the cultivation of large amounts of plant-foods, and is uniquely adaptable in urban settings, thereby slashing fresh food mileage and emissions in areas of high demand but little agricultural landscape. in addition to its high productivity and efficient water usage, hydrophobic farming offers opportunities for plant-food fortification, offering an additional way to combat micronutrient deficiencies and encourage fresh, plant-based food consumption at a larger, less resource-intensive scale.

6. replacing sugar crops with more diverse plant crops

consumption of added sugar is associated with increased rates of obesity, diabetes, and dental caries, and offer little nutritive value besides calorie density. high-fructose corn syrup (hfcs), often found in soft drinks and packaged foods, is also associated with elevated risks of cardiovascular disease. sugar and hfcs-full products are cheap, highly accessible, and supported by subsidies and tariffs. as a result, much land is devoted to corn production, limiting land available for other crops and threatening agricultural diversity. ending sugar subsidies and replacing them with other fruit and vegetable subsidies could benefit human health and encourage crop diversity, expanding the variety of plants we grow and consume, which is important for long-term agriculture and dietary well-being.

7. widespread use of low-water, highly nutritious fruit crops

there are many low-resource, weather-resistant, food-bearing plants that are not widely used now. for example, the moringa oleifera, shown above, is a fast-growing, drought-resistant tree native to tropical south asia. it produces high volumes of nutritious fruits and edible leaves, and its kernels can be used to produce oil. artocarpus altilis (‘breadfruit’), is another hearty, fast-growing species of flowering tree that produces edible fruits rich in protein, vitamins, and minerals, and requires little fertilizer or pesticides. while these plants and others like them already are used in some areas to alleviate malnutrition, more widespread use is worth exploring.

solving global hunger in a sustainable way will be a real challenge. however, starting with little “win-win” solutions can help guide a path forward to create a more sustainable, nutritious future for all. from algae to breadfruit to biotechnology, focusing on expanding innovations and taking full advantage of the power of plants can lead to improved planetary and human health moving forward.

rebecca, a college student from washington, d.c., started eating a plant-based diet a couple of months ago. she explains, “the transition to being vegan was relatively easy for me… but… i am lucky and not everyone may be able to afford to eat a plant-based or healthier diet.”  

unfortunately, many people in the united states live in food deserts, or places where there is no access to affordable, healthy food. this gap of opportunity makes it harder for those in low-income communities to purchase fresh produce.

according to the food empowerment project, “…many food deserts contain an overabundance of fast food chains selling cheap ‘meat’ and dairy-based foods that are high in fat, sugar, and salt.” food deserts also have no easily accessible supermarkets, and a staggering 2.3 million people live over a mile away from a supermarket, while not having access to a car.

fast food may be cheap in price, but is expensive in what economists call an “external cost,” or the costs imposed on the environment and people in the making of that product, such as the amount of water it took to grow the food, or the amount of greenhouse gases emitted to transport it — not to mention the expense of potential health impacts.

the foods that are most expensive in those costs are cheapest in price due in part to government subsidies. most of the subsidies for agriculture go to the largest, wealthiest companies which produce staple products such as corn — nearly half of which is fed to livestock in the united states, according to the u.s. department of agriculture. the goal of subsidies is to provide a program that lowers the price for the consumer, but it may be making the wrong foods cheaper.

when talking about her experience so far with a plant-based diet, rebecca also notes, “replacements for animal products normally cost more than the original product, and it isn’t always easy to find good vegan options at fast food restaurants…”

without trying to replace animal products with fake meats and fake cheeses, buying the ingredients that would make up a whole foods diet can be a more affordable way to eat plant-based. however, this does not solve the problem for those who still have no access to supermarkets, and no time to prepare meals. this inconvenience, paired with the fact that it is simply not economical for those in food deserts, makes it difficult or impossible for some to maintain a healthy and sustainable diet.

residents in some communities have started gardens, providing a healthier alternative to fast foods for their local community. this is a great start, but government subsidies could be used to make nutritious foods cheaper, and therefore provide an opportunity for people to buy more plant-based products. as rebecca points out, not everyone has the same ability to maintain a consistent healthy diet. although eating more plant-based is sustainable, until it becomes more affordable and accessible, many people will not have that luxury.