Live Vibrantly - April 22, 2025

The Roots of Change: Evolving Toward Plant-Based Diets in a Modern World

By Brian Patterson

The modern dietary landscape is witnessing a significant shift, a verdant revolution driven by the rising popularity of plant-based diets. Plant-based diets are not purely vegetarian. They represent a mindset that emphasizes adding more plant-based foods to our meals, while reducing our consumption of animal products. This movement, rooted in environmental consciousness and personal well-being, is reshaping our relationship with food. As we age and gain a deeper understanding of our planet’s fragility and our own resilience, the rationale for embracing plant-based options grows increasingly compelling.

One driver of this shift is the environmental impact of animal agriculture. Livestock production requires vast resources, from land use to water consumption, and contributes to greenhouse gas emissions and deforestation. By transitioning towards plant-based diets, we can reduce our carbon footprint and foster regenerative agricultural practices. These practices, which prioritize soil health and biodiversity, are essential for creating a more sustainable food system.

Shifting Our Consumption Habits

As I have matured, I have recognized the long-term consequences of my dietary choices and the need for responsible consumption. In my 20s and 30s, I was the king of quantity from the barbecue and the grill. Now in my 60s, I thrive on smaller portions of higher quality meat as an accompaniment to well-prepared vegetables.

However, the typical American’s palate retains a deep-seated affinity for animal protein. A pragmatic approach to shifting our palates lies in moderation. A gradual reduction in animal product consumption, coupled with a corresponding increase in plant-based alternatives, offers a sustainable compromise. This “middle ground” acknowledges our biological predispositions while mitigating the environmental impact of excessive meat consumption. Like “meat”-ing in the middle.

Amping Up the Flavor

The perception that plant-based cuisine is bland or restrictive is a misconception. When prepared with skill and creativity, plant-based meals can be vibrant, flavorful and delicious. The sheer variety of fruits, vegetables, grains and legumes offers a rich palette for culinary exploration. By embracing innovative cooking techniques and using high-quality ingredients, we can unlock the full potential of plant-based flavors. This is something we have been striving toward over the past three years throughout the Goodwin Living communities. By offering tantalizing plant-based dishes, we hope to naturally spark curiosity for all kinds of eaters.

Looking at Our History

To truly understand our relationship with food, we must delve into our evolutionary past. Before the advent of large-scale agriculture and ranching, our ancestors were hunter-gatherers. Their diets consisted of a diverse array of wild plants, fruits, nuts and occasionally, hunted animals. This foraging lifestyle shaped our physiology and dietary preferences.

While modern agriculture has significantly altered our food sources, the fundamental principles of a balanced diet, incorporating a variety of plant-based foods, remain relevant. This perspective allows us to understand that large-scale animal agriculture is a relatively new concept in the scope of human existence and coincides with a rise in related human ailments.

Making the Shift to More Plant-Based Foods

Not that long ago, I was all about the biggest, thickest, juiciest, most marbled steak on the menu, maybe with a baked potato and a broccoli spear on the side. That just doesn’t appeal to me anymore. Now, I tend to get the salad that is garnished with a few slices of perfectly cooked steak. I did not make this change overnight though, and you don’t need to either. So, what can you do to take baby steps toward including more plants in your diet without having to sacrifice a satiating experience?

The most obvious way you can test the waters of a more plant-based diet is to make new choices when ordering from the menu. On a day when you typically order a deli meat sandwich, try something like a chickpea salad sandwich, or a veggie and cheese sandwich with avocado.

Give tofu a chance: by itself, yes tofu is kind of flabby and bland. Its elegance lies in how sauces and glazes transform it and are accompanied by fresh stir-fried vegetables. Try a stir-fry in which cubes of firm tofu are the protein, dressed in authentic sauces, seasonings and stocks, and tossed with a variety of fresh herbs and vegetables. The variety of textures and flavors will satisfy.

Eat more fish and less beef: ironically, it takes more water to produce a pound of beef than it does a pound of fish. You will be doing your taste buds, body and the earth a favor by opting for fish occasionally instead of beef.

Another mindset shift is to make meat the garnish and vegetables the center of the plate. In other words, shift from thinking of entrees as meat-centric. Order salads or grain bowls that are garnished with a few tasty bites of fish, chicken, beef, shrimp or tofu.

Finally, satiate your intellect. The more varied and interesting food you eat, the more intellectually curious you are about what you are eating. Learn the story behind the food— that knowledge is in itself a form of satiation.

The rise of plant-based diets reflects a growing awareness of the interconnectedness between our dietary choices and the health of our planet. By embracing moderation, celebrating culinary creativity and understanding the origins of our human diet, we can create a more sustainable and fulfilling food system. As we mature and gain wisdom, we recognize the importance of making informed choices that benefit both ourselves and future generations. The verdant shift towards plant-based eating is not merely a trend; it is a necessary evolution toward a healthier and more sustainable future.

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Chef Brian Patterson is the Culinary Innovation and Development Chef at Goodwin Living. In his role, Chef Brian provides training and upskilling to the dining services teams at GHA, GHBC and The View Alexandria (TVA), audits kitchen operations and acts as the project manager for new dining services initiatives.