Our outline of tips for eating out at non-vegan establishments from our July 2018 event.
PlantDiego would like to launch a healthy restaurant campaign in San Diego, but need someone to lead it! Restaurants will be awarded a certificate and get social media attention for offering at least one oil-free, vegan option (they don’t need to be a vegan restaurant). Here’s a link to get you started. Please contact us at if you would like to help out.
Download a pdf of our list.
For more tips on eating out at non-vegan establishments, check out this article from the Center for Nutrition Studies.
View the article.
We recommend supporting smaller, local/eco-friendly businesses whenever possible! Most of these businesses support factory farming and are causing a lot of waste with their excessive to-go packaging. On the other hand, our frequenting these places encourages them to continue offering vegan options, which helps those just starting out on this journey. When on the road, in a big hurry, with a group, or at the airport, these tips can come in handy. So, if you find yourself at one of these places, here are some tips on how to proceed as a plant-based human. Note that many of these selections contain lots of processed flour, oil and sugar, so keep that in mind while ordering.
Since menu items may vary by location, be sure to let your server know that you’re vegan to ensure no animal products are used!
Download a pdf of our guide.
HappyCow is more than simply a restaurant and health food store guide, it’s an ever-evolving online hub that serves millions worldwide each month.
Download the free HappyCow mobile app.
The Vegan Lab
The Vegan Lab created a vegan food substitution guide to help take the mystery out of what to use as an alternative. It lists both commercial products as well as recipes to make your own.
Download the food guide.
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PlantDiego is dedicated to educate and inform San Diegans about the benefits of eating a whole-food, plant-based diet for optimal nutrition and health; for environmental sustainability (including mitigation of food waste); and for compassion and mindfulness in food choices.
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