In recent years, Japan has witnessed a notable rise in veganism, spurred by increasing awareness of environmental sustainability and health benefits. Traditionally, Japanese cuisine contains seafood and meat dishes, but the shift towards plant-based diets is gaining momentum, particularly among younger generations.

The country has faced pressing environmental challenges such as a high carbon footprint from meat production. Livestock farming is a major contributor to greenhouse gas emissions, deforestation, and water consumption. Many Japanese are now recognizing that reducing meat consumption can play a pivotal role in mitigating climate change and preserving natural resources. This awareness is driving a shift towards plant-based diets, as individuals seek to reduce their environmental impact. Additionally, many Japanese are turning to veganism as a way to return to a healthier, more balanced diet. Plant-based diets are known for their benefits in reducing risks of chronic illnesses, improving digestion, and boosting overall well-being. The influence of global health trends and scientific research supporting vegan diets also play a significant role in this dietary shift.

While veganism in Japan remains niche, the movement is gaining momentum. VegeProject, initiated at Kyoto University, has played a significant role in promoting vegan options in university cafeterias and beyond. Founded by Haruko Kawano, the project has successfully introduced vegan dishes and created awareness about veganism. VegeProject has expanded its efforts, collaborating with industries to produce vegan products, issuing vegan/vegetarian certified labels, and creating resources like VegeMap for tourists.

As veganism becomes more accessible, the hope is to provide more opportunities for the public to engage with and adopt a vegan lifestyle, making Japan a more welcoming place for vegans and vegetarians.