The vegan food blog Quarrygirl today posted the results of
lab tests they did on food from various restaurants to determine whether it's really vegan, which slightly rocked the world of Los Angeles vegetarianism, though in truth the results are not too big a shock to anyone of the anti-meat persuasion: several "vegan" Thai places and other small operations that import their fake meats from elsewhere failed. The brand-name restaurants that make their stuff from scratch, like Real Food Daily and M Cafe, passed.
Here are the takeaways I got from their science experiment.
As anyone vegetarian knows, you simply cannot trust restaurants' assurances about their ingredients. Sometimes employees don't know; sometimes they just lie. Either way, there are no guarantees. There are no regulations that promise punishment if food is billed as vegan and then turns out not to be. It's only common sense that there are certain regulations for food called "kosher," that suppliers are pressed by threat of litigation to disclose when their offerings contain allergens, etc. But vegans just have to be trusting. Restaurants that claim to be vegan owe a higher duty to their customers.
Obviously, an enormous amount of effort went into doing this research on the bloggers' part. But there is still something journalistically suspect about the final product. When you're going to accuse a business of failing at its basic principles, you have to be on the high ground. First of all, that means it's just not appropriate to write anonymously. Not only is signing your name to a story like this a basic courtesy to the people you're writing about, but it also signals to your readers that you personally are standing behind your assertions. While there are drawbacks to blogging openly under your own name, readers and subjects alike are owed that courtesy.
One has to ask why there are no responses in their blog post from the people who run the restaurants in their crosshairs. With the awesome effort they undertook to put together this exposé, surely a few phone calls should have been placed? Even if you accept the science as accurate and complete, the results still raise plenty of questions: do the failing eateries know they are using nonvegan ingredients? Where do they get these ingredients and what efforts do they make to ensure that suppliers are being up-front about what goes into their food? What are they going to do now that their food has been shown to contain animal products – do they contest the truth of that claim?