An economic vegetarian is a person who practices Vegetarianism from the philosophical viewpoint that the consumption of meat is economically unsound.
Economic vegetarians believe that nutrition can be acquired more efficiently and at a lower price through vegetables, grains, etc., rather than from meat. They argue that a vegetarian diet is rich in vitamins, fiber, and complex carbohydrates, and carries with it fewer risks (such as heart disease, obesity, and bacterial infection) than animal flesh. Consequently, they consider the production of meat economically unsound.
Many economic vegetarians also promote the idea that advanced agricultural techniques have made the production of meat outdated and inefficient. Some promote the idea of synthetic and cloned meat.
Economic vegetarians frequently contrast themselves with mainstream vegetarians, most of whom abstain from animal products on religious or ethical grounds.
Vegetarianism is the practice of not eating meat, including beef, poultry, fish, or their by-products, with or without the use of dairy products or eggs.
Vegetarians may consume dairy and egg products; a stricter form is veganism, which excludes dairy, eggs, and any foods that contain these or other animal products; still stricter is fruitarianism, which excludes all food but the botanic fruits of plants.
An economicvegetarian is someone who practices vegetarianism from either the philosophical viewpoint concerning issues such as public health and curbing world starvation, the belief that the consumption of meat is economically unsound, part of a conscious simple living strategy or just out of necessity.
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