By Chaltu Watkins
Interning with The Vegetarian Resource Group has been an insightful and enjoyable experience. Over the course of my internship, I deepened my understanding of vegan advocacy and the many components that contribute to promoting this lifestyle.
One of the highlights of my internship was writing several blog posts reviewing vegan restaurants. I explored various dining options, including discovering a vegan restaurant in my area and dining there with another VRG intern. These experiences gave me firsthand insight into the importance of supporting local businesses that align with ethical and sustainable values.
I also had the opportunity to interview prominent vegan advocate Crystal Forman, MPH, MHA. Our conversation focused on her journey into vegan advocacy and practical advice for eating a healthy vegan diet on a budget. Her insights were not only inspiring but also demonstrated the importance of making veganism accessible to all communities.
My peer interviewed me about my own experience as a vegan. This allowed me to reflect on my personal journey. I also conducted a vegan product review, which involved assessing the ingredients and taste.
I had the opportunity to work with Reed Mangels, PhD, RD, a registered dietitian, to deepen my understanding of vegan nutrition. Through our conversations, I learned practical strategies for meeting nutritional needs on a plant-based diet. We discussed the importance of calcium intake for maintaining strong bones, as well as the role of physical activity, like weight training and running, in building bone density. Since bones naturally weaken with age, it’s important to establish strong habits while young to support long-term bone health.
I assisted Dr. Mangels with a budget project where the goal was to create a healthy, affordable vegan meal plan for a family of four relying on SNAP benefits. This required me to visit local grocery stores to collect pricing for ingredients and better understand how to shop smart. These are skills that have helped me as a college student trying to eat well without overspending on groceries.
Additionally, I had the chance to sit in on a class taught by Crystal Forman, MPH, MHA, at Christopher Place, a transitional housing program for men experiencing homelessness. That experience gave me a new perspective on how food can be used as an educational tool. During the class, there were meaningful conversations about health and how to care for our bodies, topics that are often overlooked. I was able to see firsthand the impact food can have and how to use one’s skill and passion to help others.
One of the most significant lessons I learned was the importance of clear labeling and definitions within the vegan and vegetarian community through the different articles I had to read. Before this internship, I assumed that “plant-based” and “vegan” were interchangeable terms. However, I quickly realized that while there is some overlap, they have distinct meanings. For example, veganism typically extends beyond diet to include a broader ethical commitment to avoiding animal exploitation in all areas of life, including clothing, cosmetics, and household products. In contrast, plant-based often refers more narrowly to dietary choices. Understanding this distinction is crucial in advocacy, communication, and consumer education. I also gained valuable insights into the challenges and strategies behind food labeling, and the importance of accurate ingredient disclosure. This knowledge has helped me see how advocacy work intersects with policy, health, and consumer rights.
My time at The Vegetarian Resource Group has strengthened my skills in research, writing, and critical thinking, while allowing me to contribute to a cause I care deeply about. I walk away from this experience with a greater appreciation for the thoughtful work behind vegan outreach and a stronger commitment to advocating for ethical and sustainable living.
For information about VRG internships, see www.vrg.org/student/index.php