I wonder partially how much of that is cost induced vs environmentally conscious. My wife and I are mostly vegetarian and it was price motivated. It's just cheaper.
this post was submitted on 24 Dec 2025
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I think one has to do a fair amount of cooking for a plant-based diet to be cheaper, given how heavily subsidized by taxpayer dollars animal products are. Plant-based fast food and prepared foods aren't cheaper than their omnivore comparators. Idk how much 'Gen Z' cook at home, but I'd guess home-cooking is trending downward across generations. I think we'll hit widespread affordability-related change in people's meal consumption habits and diet eventually, but we're not there yet
On the other hand, meal prepping with vegetables is way easier, stuff does spoil slower and is more forgiven for uneven cooking when you cook jn bigger batches. And many vegan meal prel recipes are "cook rice, throw all the stuff into the pan, success"
I’m not a vegan but I find myself ordering vegan plates at restaurants about 60/40 vs meat now. When we bake about half the time we make vegan dishes for some vegan family and they’re getting to par with traditional egg and butter based dishes.
Vegan recipes have gotten good, and it makes it a lot easier. But restaurants making veggie dishes actually dishes and not just sides is great.
We had thousands of years honing animal based recipes and food prep, progress the last 10 years on vegan recipes has been great.
Why is Yve's shutting down?
Yves kinda specialized in foods that fit into the "my 14 year-old decided to be a vegetarian" category. Something that you can swap out one thing for something else without too much effort, and still make a school lunch or tacos.
Don't get me wrong the veggie dogs and sandwich slices were great, but I think the market has changed. The average Canadian doesn't seem to be scared of a block of tofu anymore, especially with how many kitchens have an airfrier.