An Overview
The concept of a vegetarian diet is not a recent invention or fad but an ancient tradition. Throughout history various types of vegetarian diet and lifestyle have been followed either by necessity or for a variety of reasons such as health, religious or ethical concerns.

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Classical Greece
In the 6th Century BC, the Greek philosopher Pythagoras proposed the theory that the soul was destined to be reincarnated several times after death. Taking this into account, vegetarianism was seen as the only way to ensure you were not eating your grandmother or another relative, whose soul for example could have been transmitted to your neighbour's pig, lamb, chicken or cow.

The Pythagorean diet came to mean an avoidance of the flesh of slaughtered animals and was similar to veganism in its strictest form. Pythagoras had two classes of followers, the inner circle, who followed a strict diet of bread, honey, cereals, fruits and vegetables and the outer circle who were allowed to eat meat and wine, only abstaining from meat on certain days.

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Vegetarianism in the East
In the East, at about the time of Pythagoras, vegetarianism became central to the Hindu, Buddhist and later the Sikh religions. As with the Pythagorean diet, this practice was also based on the belief in reincarnation which was (and still is) important to all these religions. The approach was epitomised by the Edict of 250BC, “Not to injure living things is good”, which was declared by King Asoka, an India Emperor who elevated Buddhism to the official state religion.

Today 83% of the Indian population follows a vegetarian diet. During the past 40 years interest in Eastern mysticism has grown in the West and with this, the idea that the idea that a vegetarian diet can help you attain spiritual harmony and inner peace.

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The Renaissance
The influence of ancient Greece and Rome greatly diminished during the renaissance period and the vegetarianism virtually disappeared during this period except in certain orders of the Catholic Church such as Cistercian monks.

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Seventeenth Century
In the 17TH Century vegetarianism rose in popularity in England as a treatment for obesity for the wealthy who typically would consumed 7-8 meat dishes at one meal time.

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Eighteenth Century
Humane reaction to vivisection became vocal in the 18th century in Britain and later spread across Europe. This trend picked up on ideas first muted in the 17th century by philosophers such as the Frenchman, Pierre Gassendi, who believed that humans were no more than beasts and in fact that animals were more like humans because they too had sensory organs. In Britain, a number of leading physicians and dietitians experimented with vegetarian diets as an alternative to meat consumption. The group concluded that the body could be perfectly nourished by a vegetable-based meat-free diet.

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Industrial Revolution
The first vegetarianism conference was held in Ramsgate in 1847, during which the Vegetarian Society was formed. The Society's first magazine was launched in 1848 and has remained in continuous production to the present day. By 1860 vegetarian societies were active in England, Europe and the United States and in London there were over 34 vegetarian restaurants.

The scientific basis for vegetarianism was affected considerably by John Harvey Kellogg (1852-1943). In America he administered the Battle Creek Sanatorium established by the Seventh Day Adventists Community, which became the most famous health institution of its time. As part of the Sanatorium's dietary programme, Kellogg created an assortment of meat substitutes and other vegetarian health foods, including breakfast cereals such as cornflakes.

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Twentieth Century
By the beginning of the 20th century considerable advances were made in nutritional research including the discovery of vitamins. At the end of the First World War, civil rationing was introduced and this included meat rationing. Vegetarians used this opportunity to promote their recipes as an alternative to meat.

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By the Second World War there was a general recognition that nutrition theories were based on scientific fact and that fruit and vegetables could contribute to a healthy diet. During the war, rationing was again introduced and the Ministry of Food encouraged the public to increase their consumption of vegetables (and even consider wholly vegetarian dishes!) as a substitute for meat.

In the post war years concerns over animal welfare and intensive farming practices boosted demand for vegetarian food products. At the same time, healthy eating trends led to a gradual decline in meat consumption and an increase in the consumption of meat-free products.

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Twenty First Century
As we enter the new millennium the popularity and growth in sales of vegetarian and meat-free food is in part due to developments in the product itself. Technological innovation has delivered a wide range of high quality, good tasting food products.

Food that was previously only of interest to dedicated vegetarians now have much wider appeal and are increasingly consumed by the growing number of meat reducers, as well as vegetarians. With consumers leading increasingly busy lifestyles, the availability of a wider choice of meat-free convenience foods will continue to stimulate growth in the market.

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