Plant-Based vs Vegan

The terms plant-based and vegan are often used interchangeably, but they have different origins and connotations. In general, "vegan" refers to a philosophy and way of living that excludes animal products and animal exploitation as far as possible, while "plant-based" refers primarily to a diet or food product that is made mainly or entirely from plants.

Origins of the terms

The word vegan was coined in 1944 by Donald Watson and the founders of the Vegan Society in the United Kingdom (see history of veganism). From the outset it described both a diet and an ethical stance against the use of animals.

The phrase plant-based in a dietary sense was popularised in the 1980s, and the American nutritional biochemist T. Colin Campbell is often credited with promoting it to describe a diet based on whole plant foods, with an emphasis on health rather than ethics. The related phrase "whole-food, plant-based" (WFPB) refers to a diet that emphasises minimally processed plant foods and often limits added oils, sugar and salt.

Key differences

The main distinctions can be summarised as follows:

• Scope beyond food. A vegan typically avoids leather, wool, silk, animal-tested cosmetics and similar products (see vegan fashion and cruelty free cosmetics). Someone who eats a plant-based diet may not apply these principles.
• Degree of strictness. "Plant-based" is sometimes used loosely to mean a diet that is predominantly but not exclusively plants. A vegan diet by definition excludes all animal-derived ingredients, including less obvious ones (see hidden animal ingredients).
• Motivation. Veganism is rooted in an ethical position on animals (see ethical veganism), while plant-based eating is frequently motivated by health or environmental reasons.
• Food quality. Veganism places no inherent restriction on processed foods, sugar or oil. A strict whole-food, plant-based diet does, although some people who describe their diet as plant-based still eat small amounts of animal products.

Use in labelling and marketing

Since the 2010s, many food companies have preferred "plant-based" over "vegan" on packaging. Commonly cited reasons include a desire to appeal to flexitarians and meat-eaters who might perceive the word "vegan" as restrictive or associated with a particular identity.

This has practical implications for shoppers. A product labelled "plant-based" is not always vegan; it may, for example, contain small amounts of milk derivatives, eggs or honey, or be made in a way that is not acceptable to all vegans. In many jurisdictions neither term has a single legal definition, and regulations vary. Independent schemes such as the Vegan Society Trademark, the V-Label and Certified Vegan provide more consistent criteria (see vegan certifications and labels).

Overlap and common ground

In practice, the two categories overlap substantially. A meal of lentil curry and rice is both vegan and plant-based. Foods such as tofu, tempeh, plant based milks and vegan cheese are commonly marketed under both labels.

Nutritionally, the considerations for a fully plant-based diet are the same as for a vegan diet. Both require a reliable source of vitamin b12 and attention to nutrients such as vitamin d, iodine and omega 3 fatty acids.

Related terms

Other terms sometimes confused with these include:

1. Vegetarian – excludes meat and fish but usually includes dairy and eggs.
2. Flexitarian – a mainly plant-based diet that includes occasional meat or fish.
3. Plant-forward – a diet that emphasises plant foods without necessarily excluding animal products.
4. Dietary vegan – someone who follows a vegan diet without adopting veganism in other areas of life.

See the vegan glossary for further definitions.

See also

• veganism
• how to go vegan
• veganuary