I started by founding the “Green Leaf Club” at Bridgeland High School, which aimed to educate students about the benefits of a plant-based diet. Additionally, I collaborated with local restaurants to offer vegan options and discounts, making it easier for students to try plant-based meals. At the Cypress Farmers Market, I partnered with local vendors to host monthly vegan cooking demonstrations and tastings, aiming to demystify plant-based eating for our community. These events became a platform for creativity and education. For example, I showcased jackfruit tacos—using young jackfruit marinated in smoky spices as a meat substitute—to highlight how vegan meals can be both hearty and flavorful. Another crowd favorite was lentil curry, simmered with coconut milk and turmeric, which I paired with freshly baked naan made from scratch using plant-based yogurt. Attendees were also introduced to vegan sushi rolls filled with avocado, cucumber, and marinated tofu, proving that vegan cuisine can be both elegant and accessible. Each demonstration included recipe cards and nutritional handouts, and we encouraged participants to ask questions about sourcing ingredients or adapting family recipes. Over six months, these events attracted over 300 attendees, with many returning to share their own vegan cooking experiments. One vendor reported a 40% increase in sales of plant-based ingredients like tempeh and nutritional yeast following our collaborations.
One of my proudest achievements was convincing our religious school’s cafeteria (serving over 2000 kids at “All World Gayatri Pariwar – Houston” every weekend) to introduce a permanent vegan menu option. After months of collaboration with nutritionists and administrators, we launched “Green Plate Tuesdays”—a weekly rotating menu featuring dishes like black bean chili, roasted vegetable grain bowls, and tofu stir-fry.
At the university I will attend, I plan to major in Computer Science and Environmental Studies, merging these fields to develop tech-driven solutions for sustainable agriculture. I’d like to focus on developing scalable solutions like AI-driven vegan recipe apps and carbon footprint trackers for schools. Long-term, I aspire to publish research on food technology and lobby for legislation that supports eco-friendly farming practices. My future goals include earning a degree in Environmental Science or Sustainable Agriculture and pursuing a career that allows me to make a significant impact on the environment and animal welfare. I aim to publish research on the benefits of veganism and contribute to policy changes that promote sustainable and ethical food practices.
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To send support for additional scholarships and internships, donate at www.vrg.org/donate or call (410) 366-8343. You can also send a donation to VRG, P.O. Box 1463, Baltimore, MD 21203.
Do you know an amazing high school student who promoted veganism? If so, let them know about our annual scholarship contest. The deadline for high school seniors is February 20th of each year. To see scholarship rules and past winners, visit www.vrg.org/student/scholar