Welcome to Small Bite Sound Bites, a midweek segment of food for thought podcast where I,

your host Colleen Patrick-Gudrow, share short, succinct, thoughtful responses to typical

questions, myths, and misconceptions related to plant-based eating, veganism, and animal

protection.

You can support this podcast today by going to joyfulvegan.com slash donate.

This is the topic I talk about in my book The Joyful Vegan and it is about advocating

for vegan items on restaurant menus or in restaurants or plant-based items in restaurants,

whatever you want to call it.

So take a listen and let me know what you think.

This might sound controversial to you.

This might sound counterintuitive to you, but in the end what I want is for us to be the

most effective and joyful ambassadors of compassion we can be and be the most effective advocates

we can be.

If you are looking to do restaurant advocacy and it's something that I think is really

lacking, I think it is really powerful, I think it has a huge impact and I don't think

it's done enough.

So here is what we know.

Research reveals that how items are marketed to customers makes all the difference in terms

of how well they sell or not.

Now one of the things I have heard from restaurants, they will say I had these items, I had vegan

items on my menu, but they never sold and so I took them off because I couldn't just

keep buying the ingredients and not have them sell, right?

...