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Our class attended a presentation by Ms. Karin Callipo, who introduced us to the online website FoodCare.
As part of my assignment, we had to choose one text from the platform and create an article based on it. I decided to focus on the topic of veganism because it connects ethics, health, and sustainability—three areas that are becoming increasingly important in today’s world.
At first, I honestly thought veganism and vegetarianism were basically the same. But the more I read and tried new foods, the more I realized how different they actually are—and how much impact our choices can have.
When I first heard about vegetarianism, I understood it as “no meat.” That part was clear. But veganism goes a lot further. Vegans don’t eat any animal products—not just meat, but also eggs, dairy, honey, and even things like gelatin. They also try to avoid using products made from animals, like leather or some cosmetics. I didn’t know that before, and it really surprised me.
Living in Slovenia, we’re surrounded by nature—forests, mountains, lakes—and I’ve always loved that. So when I discovered, thanks to FOODCARE Didactic Material, that veganism can reduce greenhouse gas emissions, save water, and help protect forests, it really caught my attention. Vegetarianism also helps the environment, but since it still includes dairy and eggs, the impact isn’t quite as strong.
I also learned that veganism puts a big focus on animal welfare. It’s not just about food—it’s about choosing products that don’t involve animal suffering. That part really made me think about what I buy and how it affects the world.
I know that other students of my same school went to Mallorca to discover Veganism there and had a look to their video. That made me simply enthusiastic to know more, and maybe to visit Mallorca soon to eat in these restaurants.
Brina Erjavec, third-year student
of the Economics Technician program at ŠC Sežana