When he became a vegetarian 18 years ago, Lin Hung-jui (林紘睿) never imagined his chosen lifestyle would eventually become his livelihood.
Then, in 1997, he founded the Web site Suiis, which has evolved into a popular online source of information for vegetarians.
His latest project is the release of a new updated version of his pocket-sized vegetarian restaurant guide, last published in 2006. The edition, which sold out all 15,000 copies printed online, was a remarkable success story, especially for a book that did not have a single picture. Volumes with sales of 10,000 copies in bookstores are generally considered best sellers in Taiwan.
The book’s success reflects the rapidly growing number of vegetarians in the country and the increasing demand for information on vegetarian restaurants because volumes with sales of 10,000 copies in bookstores are considered best sellers in Taiwan.
The Almanac of Food Consumption Survey in Taiwan last year showed that vegetarians — using the broadest definition that includes individuals who eat vegetarian only at specific times — accounted for almost 10 percent, or 2.3 million, of Taiwan’s 23 million people.
In its first six years, Lin’s Web site featured a free restaurant search, but the model failed to generate revenue for the site. That changed when Lin launched an online market for vegetarians.
As the company evolved, so did interest, 40 year-old Lin said.
“Just a few years ago, some people would flee when they heard the word ‘vegetarian.’ But now people have started to feel that being a vegetarian can benefit both their health and the environment,” he said.
Of his main business lines, Lin started the first online travel agency dedicated to vegetarians, whom Lin said usually feel uncomfortable or less respected in regular tour groups because they usually sit separately during meals and have less variety to choose from.
Lin acknowledged, however, that it could be extremely challenging to organize overseas vegetarian tours, especially to Japan and South Korea, which are among the most popular destinations for Taiwanese tourists.
To prevent his customers from being exposed to non-vegan ingredients, Lin sends vegetarian recipes to restaurants in Japan. And for tours in South Korea, Lin has even asked his partner there to visit local restaurants in advance to make sure their food is vegetarian before signing any contracts.
To get people to support the concept of a vegetarian diet, Lin said the food industry should improve itself first.
One of his suggestions would be to require all restaurants to specify the ingredients in each dish and prepare a separate menu for vegetarian customers.
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