During lunch one day, a co-worker of mine asked if I was vegetarian. I explained my 30-day challenge, and told her that I do still eat chicken and fish occasionally, but I’m trying to avoid red meat.
Apparently, the term for that is semi-vegetarian, or Flexitarian.
According to Wikipedia, “Flexitarianism is a semi-vegetarian diet focusing on vegetarian food with occasional meat consumption. A self-described flexitarian seeks to decrease meat consumption without eliminating it entirely from his or her diet. There are no guidelines for how much or how little meat one must eat before being classified a flexitarian.”
If you Google “Flexitarian”, you’ll get dozens of news articles, even a Facebook group!
I found this quote particulary interesting (in this article from Newsweek):
And while only 2 to 3 percent of Americans are traditional vegetarians, who shun anything that ever had a face, according to the Vegetarian Resource Group, vegetarian foods have become increasingly popular among non-vegetarians. “If you look around at every regular, mainstream grocery store, you have soy milk right next to regular milk, you have veggie burgers in the frozen section, and tubs of tofu sitting there in the produce section,” says Blatner. She suggests that many of those who buy these products may be flextitarians and not even realize it. Even dedicated vegetarians say they are somewhat flexible. A 2003 study in the American Journal of Clinical Nutrition found that two out of three vegetarians say they can’t stick to a pure veggie diet all the time.
Just some “Food for thought”, I guess!