By ROBIN POWELL

If you had told me 18 months that, by now, I would be well on the road to becoming a vegan I would never have believed you. But that’s precisely what’s happened — I’m probably 80% of the way there — and I have to say I’m feeling healthier and happier for it.

Don’t worry, I’m not going to proselytise. What we choose to eat is, and always should be, a personal decision. This whole issue is a complex one, and everyone’s entitled to their own opinion. But I’m going to explain why I made the decision I did, and tell you how it’s gone. Why? Because, in my view, this is such a critical issue that everyone needs to stop and think about it.

Bye-bye processed meat

My journey to virtual veganism began a few years ago. I used to eat meat or fish, almost religiously, two or three times a day. But we read so many stories about the health risks of eating processed meat that my wife and I cut out ham, bacon, burgers and sausages. I’ll admit, I still have a craving for a bacon sandwich sometimes, but the rest I can happily live without.

It wasn’t until the start of lockdown, when our son Ollie returned from university in Stockholm and moved back in with us, that I decided to take things further. Like me, Ollie used to be a confirmed meat-eater, but while in Sweden he started to do some research. He watched online films like The Game Changers and gradually reduced his consumption of meat and fish.

To start with, Ollie would eat different meals to us. But, partly to save time, and also, if we’re honest, to stop him for shaming us every time we put a forkful of meat in our mouths, we decided to try a plant-based diet.

How the experiment went

To cut a long story short, the experiment was far more successful than we thought it would be. Over time, we almost completely cut out meat from our diets and, largely as a result of watching Seaspiracy, did more or less the same with fish.

Eliminating dairy products is still a work in progress. Yes, you can buy plant-based yogurt, but I still prefer the dairy variety, and vegan cheese is not a patch on the real thing. Plant-based milk is an acquired taste too; I’ve switched to oat milk in porridge, but I still prefer dairy milk in tea and coffee. I also eat eggs, not least because there seems to be a strong case for doing so from a nutritional point of view.

Nevertheless, as I say, I am now about four-fifths vegan. And the result? Well, I’m ten kilos lighter than when I started. I also feel healthier; the bloating and heartburn I used to experience have completely gone.

I’m sorry if this sounds trite, but I’m happier too. I’m not against killing animals for food in principle, but I’m sure that if we spent a day in a slaughter-house, most of us would be much less comfortable eating meat. And again, apologies if this seems airy-fairy, but living as I do in the countryside, I now feel more at one with nature, and certainly with the farm animals that graze in the fields surrounding our village.

The right thing to do

But the most important reason why I’m now virtually vegan is that, ethically, it’s the right thing to do. Intensive meat production plays a huge role in climate change. and unless things change, gas emissions from our food system will account for more than half of global emissions created by humans by 2050.

To quote Sir David Attenborough in A Life On Our Planet, “we must change our diet. The planet can’t support billions of meat-eaters.”

It’s totally unrealistic to expect everyone, or even most people, to eat a plant-based diet. But for those of us who are able, and can afford, to access a properly balanced vegan (or at least vegetarian) diet, it definitely makes sense.

Have a go yourself

So why not have a go at avoiding meat for a month or, better still, staying off it until Christmas?

Here are some personal tips if you do take up the challenge:

Don’t aim for the stars. Instead of trying to to be totally vegan from the word go, start small. Perhaps just give up red meat, processed meat or both. Alternatively, only eat meat at the weekends, or after 6pm.

Keep an open mind. Be willing to try foods you’ve previously not considered. And if something is not to your liking or a recipe doesn’t work, stay positive, persevere and try out something else.

Prepared to spend more time cooking. Meals will certainly take longer to prepare at first, but that will change the more experienced you become. And remember, fresh produce is far better for you than processed convenience foods.

Fake meat and fish products are overrated. A whole new industry has emerged that aims to recreate everything from sausages to fish fingers and pulled pork. Some of these products taste OK; others (vegan halloumi fries, in my experience) can be pretty horrible.

One more thing

Finally, one of the biggest things I’ve learned from this whole exercise is not to be too strict or hard on yourself. You’ll almost certainly slip back into old ways occasionally, but it’s no big deal. And I certainly wouldn’t not eat meat or fish if I were offered it as someone’s guest.

The important thing is to find the right balance for you personally. Remember, you can help the environment by reducing the amount of animal products you consume, without necessarily eradicating them altogether.

And don’t be hard on others either. We’re all at different stages on this particular journey. Far better than judging those who are further back than we are is to offer them advice and encouragement.

ROBIN POWELL a journalist and author and is Head of Client Education at RockWealth.

ALREADY VEGAN?

If you’re already a vegan, why not play a part in the United Nations Food Systems Summit 2021. The event, which tales place in September, is part of the Decade of Action to achieve the UN’s Sustainable Development Goals (SDGs) by 2030.

The Summit will launch bold new actions to deliver progress on all 17 SDGs, each of which relies to some degree on healthier, more sustainable and equitable food systems. There are several ways to get involved.

Finally, we’re always on the lookout for excellent vegan restaurants in Brighton and the rest of Sussex. If there’s anywhere you can recommend, just message our founder and committed vegan Steven Williams on Twitter. Some of the places we like best are included in this excellent article from Restaurants Brighton.

CAN WE HELP?

If you’re looking for a financial planner, why not get in touch?

We serve clients in Brighton and across both East and West Sussex, as well as in London.

If we can’t help you, or feel you would be better speaking to someone else, we will be happy to point you in the right direction.

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18 AugWhy I became a virtual vegan