I learned first hand about the economic reality of finding plant based healthy foods from a local restaurant. I started a group of local people who want to approach restaurants about adding vegan/healthy menu choices. The first owner I talked to was very sympathetic to our cause and she has been a vegan in the past. She explained that she has been building her business up for ten years. It is now one of the best restaurants in Tacoma. She said that since 99% of her customers are not interested in vegan menu options, she can’t afford to invest the time and money to create plant based menu items. She has a few entrees that can be changed a little bit to make them vegan but that’s as much as she can do.
If only meat and oil caused anaphylactic shock or some other acute reaction. Instead of killing slowly over a long period of years after debilitating for years. Then restaurateurs would see vegans not as irritating freaks but as people trying to prevent their own premature deaths and ill health.
I went to PF Chang the other day, and it was amazing to have multiple vegan choices (not necessarily low-fat/oil-free, but at least vegan) on the menu, rather than one make-do choice that might even need modification to work. But they have a gluten-free section for celiacs--boxed in on the menu to call attention to how seriously they take the needs of celiacs. Nothing like that for vegans or low-fat vegans. Because our WOE is seen as just one possible choice, and not one made for any good reason; if you can make it through dinner eating something (meat) without an allergic or immune reaction, then hey, it's good food for you!