I think

1. There should be a special research institution to study how to make bean products taste close to meat and reduce costs at the same time. If this can be done, there must be a cost advantage in turning the bean dregs originally fed to pigs into food with a taste close to that of meat. Because according to the basic efficiency of the food chain, bean dregs become pork, and the total nutrition will be reduced by an order of magnitude.

2. We should study vegetarian food processing to make vegetarian food easier to digest. If nothing else, vegetarians tend to fart. . . . This will hinder many people.

3. There should be more extensive publicity to let people know how to get balanced nutrition by being vegetarian.

Only with a large vegetarian population can there be room for the future development of vegetarian catering. If this population base has not been formed, any trend is empty.