Published Paper Details:

A Systematic Review Of The Literature Was Conducted, Looking At Empirical Research On The Environmental Impact, Ethical Considerations, And Nutritional Limitations Involved With Vegan And Vegetarian Diets. This Study Critically Analyses The Environmental, Ethical, And Nutritional Consequences Of Following Vegan And Vegetarian Diets, Specifically Highlighting The Unexpected Effects Of Plant-Based Food Production On Pollinator Health And Carbon Emissions. The Global Demand For Trendy Vegan Crops Like Avocados And Almonds Has Led To Intensive Agricultural Methods That Threaten Bee Populations With Pesticide Exposure And Habitat Loss. This Study Aims To Investigate The Contradiction Between Minimizing Animal Exploitation And The Unintended Harm Inflicted On Pollinators, Undermining The Sustainability Credentials Of Plant-Based Diets. The Findings Demonstrate That While Plant-Based Diets Generally Have A Lower Carbon Footprint Than Omnivore Diets, There Are Still Environmental Trade-Offs Associated With Them. According To The Study, Vegan Diet Participants Are At Risk For Health Problems Due To Dietary Deficits In Important Elements Like Vitamin B12, Iron, And Omega-3 Fatty Acids. Furthermore, An Ecological And Animal Welfare-Conscious Approach Is Required By The Ethical Foundation Of Plant-Based Food Production Methods. This Study Proposes An Integrated Approach To Contextualize Vegan Dietary Choices Within Sustainable Food Systems By Identifying Knowledge Gaps. The Results Will Help Consumers, Educators, And Policymakers Make Evidence-Based Decisions On Sustainability, Ethical Consumption, And Diet.