From Vegan to Flexitarian: Why Food Labels Are Fading

Last Updated on 08/06/2025 by Casino

Remember when veganism was the gold standard for eating “clean” and saving the planet? Now? Even long-time vegans are sneaking eggs, flexing their labels, and saying things like: “I’m plant-based… mostly.”

Welcome to the flexitarian era—where food choices are less about perfection and more about balance.

1. The Rise (and Plateau) of Veganism

Veganism exploded over the last decade, but it’s now leveling off.

Major fast-food chains launched vegan menus
Celebrities, documentaries, and influencers pushed the movement
But by 2024, Google Trends shows searches like “why I stopped being vegan” increasing fast

Example: Tabitha, a former hardcore vegan, now eats fish once a week and says, “I didn’t quit—just evolved.”

tired vegan vs. nourished flexitarian — Many former vegans find health improves with flexibility

2. Flexitarianism = Less Dogma, More Freedom

A flexitarian is mostly plant-based—but not strictly.

Think: meat once a week, eggs sometimes, cheese if it’s “worth it”
It appeals to health-conscious eaters without moral panic or peer policing
It also fits busy lifestyles and mixed households

Example: A family with one vegan teen, one paleo dad, and a mom who eats everything? Flexitarian eating brings peace to the dinner table.

3. Why the Shift? Burnout + Biofeedback

People didn’t “give up”—they just started listening to their bodies.

Bloating, fatigue, nutrient gaps, and hormone imbalances were common complaints from strict vegans
Online forums are now full of ex-vegans talking about their “first egg” or “first bone broth” experience

Example: After 5 years of veganism, Jesse added in salmon for mental clarity—and hasn’t looked back.

4. Ethics Meets Realism

Many people still care about animals and the planet—but realize:

Not all plant-based products are environmentally friendly
Local eggs or regenerative meat might have lower carbon footprints than almond milk or soy burgers

Example: An eco-conscious couple switches from vegan soy meat to once-a-week local lamb—calling it “climate-flexitarianism.”

Related: Too Clean, Too Sick → (sometimes health needs a little messiness too)

buying local ethical food at a market — Ethical eating now includes local, low-impact options.

5. Food Identity Is Loosening Up

For years, food labels became personality labels: vegan, keto, paleo, raw, etc.
Now? The vibe is: eat what works.

Social media is moving from “label pride” to “lived experience”
There’s less shame in modifying your diet
More focus on bioindividuality and mental health

Example: A creator posts their “ex-vegan what-I-eat-now” video—and gets support, not hate. The tide is turning.

Final Thought:

I used to think eating had to be all-or-nothing. Vegan or nothing. Perfect or failure. But over time, I’ve realized most of us are just trying to do our best—with our bodies, our values, and our lives.

Flexitarianism isn’t a trend—it’s a reflection of real life. It makes space for the occasional egg, the celebratory meal, the need to adjust when your health demands it. In the end, food isn’t a contest. It’s fuel. It’s connection. It’s personal. And it’s okay if your plate looks different today than it did last year.