As time has passed, food trends have evolved. Veganism may seem like one of these trends, with “beyond” meat alternatives being offered by chains such as Burger King and Dunkin Donuts, but really, it isn’t all that new. 

Not A Fad Diet

The earliest known written use of the term “vegan” was documented in 1838, by actress, writer, and abolitionist Fanny Kemble, in her Journal of a Residence on a Georgian plantation. Now, in 2020, veganism is rising in popularity. As of 2018, around 8% of the world’s population is vegan, avoiding dairy and meat at all costs. This has impacted food production a great deal. 

Impact on Farmers

In recent years, U.S. dairy farmers are seeing the largest decline in dairy operations since 2004. Meat production, too, is slowing. Family farms are shutting down, cows aren’t being purchased, and now, with the closures of eateries due to COVID-19, milk and other dairy products are having to be dumped, dwindling even further.

This may seem like the end of agriculture, a farm-destroying apocalypse. But it doesn’t have to be. Some farmers are adapting to this shift in agriculture by changing their selection of crops and the timing of their field operations. By diversifying their crop rotations, and integrating livestock with crop production systems, farmers are keeping up with the changing culture of food – which has turned to plant-based products in part to the environmental impact. By sustainably raising livestock for meat and dairy, and growing more sustainable crops, farmers are keeping up with the times, and are still a strong part of our food system.

How Tri-North Can Help

As Tri-North moves towards more industrial projects, we will observe these changes, and adapt just as the farmers have had to. We offer a variety of different services, from estimations to subcontracting. Farmers making changes to their operations could truly benefit from our safety analysis and small project work, among other things.

With cleanliness being a primary concern right now, we also offer auditing services, in which we observe our customers’ facilities and make design changes for safety and cleanliness. We’re here to help in any way we can – to help benefit your business, customers, and the world of food production.