I think

1. There should be specialized research institutions to study how to make soy products taste close to meat while reducing costs. If this can be done, then there must be a cost advantage in turning the okara originally fed to pigs into food that tastes close to meat. Because according to the basic efficiency of the food chain, if okara becomes pork, the total nutritional content will be reduced by an order of magnitude.

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

3. There should be wider publicity to let people know how to eat vegetarian and get balanced nutrition.

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