Mission: Educates the public about vegetarian and vegan diets and lifestyles. Assists health professionals, businesses, foodservices, consumers, media, students, and educators.
Programs: Production of educational materials: vegetarian books and brochures. Vrg brochures distributed include vegetarian nutrition for teenagers, una dieta vegetariana, vegetarianism in a nutshell, heart healthy eating, veganism in a nutshell, i love animals and broccoli shopping basket, i love animals and broccoli coloring book, save our water. Vrg books include simply vegan, meatless meals for working people, vegan handbook, lowfat jewish vegetarian cookbook, vegan in volume, vegan meals for people with diabetes, vegan seafood, no cholesterol passover recipes, conveniently vegan, vegan meals for one or two, vegans know how to party.
vegetarian journal - production, promotion & mailing of vegetarian journal four times a year. 10,000 copies in print and also available on the web. All nutrition articles are reviewed by a registered dietitian. Includes nutrition hotline dietitian answering consumers' questions, notes from the vrg scientific department, vegetarian action, vegan cooking tips, foodservice ideas, vegan recipes, review of new vegan products and books, vrg research on vegetarianism, information for dietitians, a review of scientific papers related to vegetarianism.
assistance and outreach to health professionals, businesses, foodservices, professional organizations, students, consumers, members, media, restaurants, and schools-classes (12); scholarships; internship programs; presentations to schools, clubs and other organizations; educational events; presentations at consumer, foodservice, and professional conferences; booths at conferences (24); essay contest; media (ongoing), consulting with health professionals, foodservices, and businesses helping vegetarians (24); website (over 250,000 unique visitors per month); 3,000,000 hits per month); e-mail newsletters (20,000).
research - by registered dietitians, volunteers, and interns. In-depth studies used to educate the public (6); research: ingredients in foods, restaurants, statistics and polls on vegetarians, health issues, foodservice questions, environmental aspects.