Dairy- and egg-free vegetarianism. What does it mean to be vegan?

Veganism constitutes the most stringent interpretation of vegetarianism, characterized by the complete exclusion of all animal-derived products—both those directly obtained (such as meat, fish, and seafood) and secondary derivatives (including dairy, eggs, and honey)—due to their association with animal exploitation or suffering. The origins of this dietary philosophy trace back to ancient India, where the principle of *ahiṃsā* (non-violence), central to Hinduism, Jainism, and Buddhism, mandated reverence for all sentient beings. Within the European context, proto-vegan practices emerged in classical Greece: the philosopher and mathematician Pythagoras advocated for *metempsychosis* (the transmigration of souls) and prohibited the consumption of "ensouled creatures," a tenet later echoed in Plato’s discourses on the interconnectedness of humans and nature. During the medieval period, the dominant Christian doctrine sidelined these ideas, viewing animals as divinely ordained resources for humanity; while certain monastic orders observed periodic plant-based fasts, these were motivated by asceticism rather than animal welfare. A resurgence occurred in the 19th century with the establishment of organized vegetarian societies—such as the *Vegetarian Society* (1847) in England—which extolled the health and moral benefits of meat-free diets. It was not until the 1940s that veganism emerged as a distinct movement, spearheaded by Donald Watson, who founded *The Vegan Society* in 1944 and coined the term "vegan" (derived from "vegetarian non-dairy"). Today, veganism is experiencing rapid growth not merely as a dietary choice but as an ethical and ecological stance, driven by concerns over industrial animal agriculture (including greenhouse gas emissions and deforestation for grazing), animal welfare, and the imperative for sustainable planetary stewardship.