UPDATE:

The immediate feedback I got is that people are interested in supporting but do not want to publicly sign their names, use a certain platform, or don't like the optics of petitioning. If you're seeing this and interested in contributing – please fill out this anonymous google form to register your interest and preferences. 

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A petition is often used to make demands or call out wrongdoing – but that’s not what this is about. The goal of this petition is simple: to show the real numbers behind our plant-based community in Longmont and to demonstrate our enthusiastic support for local restaurants that offer more inclusive options. Our diets are incredibly personal to us, and each individual will have their own reason for eating the way they do. A plant-based diner could be thinking about animal welfare, their own health, sustainability reasons, cultural or religious traditions or all of the above. And we just want to go out and about in our beautiful town, share meals with loved ones and support local businesses. 

Plant-based diners in Longmont – whether they're vegan, vegetarian, or have allergies – often struggle to find meals when dining out in town. This means we’re cooking at home or leaving town to eat, taking our dollars to Boulder, Denver, and Fort Collins. Offering more plant-based choices is an easy way for local restaurants to keep customers here in Longmont – and grow your business.

Here’s how adding plant-based options helps your restaurant:
– Increase sales to a growing audience of plant-based, vegetarian, and flexitarian diners.
– Welcome guests with egg and dairy allergies by offering inclusive, allergen-friendly dishes.
– Attract groups and families with diverse dietary needs who want to dine together.
– Earn visibility on highly-trafficked directories like HappyCow, bringing in locals and visitors looking for plant-based options.
– Keep dining dollars in Longmont. Right now, plant-based diners are leaving Longmont every day to find meals. Let’s give them reasons to stay – and spend – right here at home.

Plant-based menus aren’t a trend – they’re a smart business move. Restaurants that offer more plant-based options stand out, grow their customer base, and build loyalty among a diverse, engaged community. And it’s not just about customers – it’s good PR. Restaurants that make the effort are often featured in local publications, social media roundups, and community guides, creating buzz and bringing new diners through the door.

You don’t have to overhaul your entire menu to make an impact – even a few thoughtful additions can help you reach more customers and make everyone feel welcome.

Tips for success:
– Offer at least one plant-based option in every section – appetizers, salads, mains, sides, and desserts – not just a single entree.
– Label plant-based options clearly. A simple “V” or “plant-based” symbol lets customers know what they can order – but make sure you include a key so it’s clear whether “V” means vegan or vegetarian.
– Price options fairly. We know that niche ingredients and special often have to cost more, but upcharging every vegan swap can deter customers. 
– Educate your team. Servers should know what’s plant-based, what’s vegetarian, and which dishes contain allergens like dairy or eggs. This builds trust and keeps guests coming back.
– Ask the plant-based community what they’d love to see. We’re a resourceful, supportive group – happy to share ideas and connect you with vendors.
– Ask your food reps for help. They know what’s selling, and what ingredient swaps are working for other restaurants – like switching to plant-based mayo so all your sandwiches, dressings and sauces are egg-free by default.
– Host a vegan night to test new dishes. Events like these draw big crowds (just look at The Rayback Collective in Boulder!) and create buzz for your business.

It could be as simple as changing how you think of plant-based foods: It’s important to shift the mindset that plant-based dishes are “fake” versions of other meals or lackluster substitutes. These options are in high demand by a wide range of customers – not just vegans – and can stand on their own as creative, satisfying, and delicious additions to your menu.

Also, don’t limit your understanding of “vegan” to processed meat and dairy substitutes OR raw green vegetables. Potatoes are vegan. Pasta is vegan. Sugar is vegan. Herbs are vegan. Coconut milk is vegan. Many flavorful plant-based dishes can be built around simple, inexpensive whole foods you already have in-house.

If plant-based options didn’t take off before, consider why: unclear labeling, upcharges, or staff confusion can all discourage customers. Small tweaks make a big difference. Common issues that come up are restaurants that offer only a salad, but all the dressings have egg or a veggie burger that only comes on a brioche bun. Issues like this can deter customers while leaving you with the impression that vegan options are not in demand. 

Every person signing this petition is a local resident committed to supporting Longmont businesses that offer more vegan options. We’re your neighbors, friends, and customers – and we’re ready to show up and spend our money at restaurants that make the effort to include us.

By making your menu more plant-friendly, you’ll build a loyal customer base, attract new diners, and keep Longmont’s dining dollars local.

Longmont Vegans: If you support this idea, please sign the petition and show Longmont’s restaurants that there’s real demand for more plant-based choices in our community. To stay connected and learn more about updates, please join our free substack newsletter here: https://longmontvegans.substack.com/

Additional resources:

– Vegan: a person who avoids eating animal products (including meat, dairy, eggs, and honey), or a food made without any animal-derived ingredients.
– Plant-based: generally interchangeable with “vegan” in the context of food, though some use it to describe a diet focused primarily on plants.
– Vegetarian: a person or food that excludes meat, fish, and poultry but may include dairy, eggs, and other animal products.

On honey: eating honey is not technically included in the vegan definition, but you will find that many self-identified vegans will eat honey or are not strict about it. Best to ask your customer and not assume!

On cross-contamination: a very common myth is that vegan and plant-based eaters are sticklers about cross contamination with animal-based foods, cook surfaces and shared equipment. In reality, the vast majority of diners do not think about it that much and don't expect that restaurants will maintain separate equipment. 

Guides and Articles
– Grubhub: The Best Vegan Menu Ideas for Your Restaurant – Offers insights on the benefits of adding vegan options, tips for implementation, and creative ideas for all meals.
– Lightspeed: Vegan Menu Ideas for Your Restaurant – Provides five tips for adding vegan options to your menu, including starting gradually and getting familiar with vegan alternatives.
– WebstaurantStore: Vegan Menu Ideas for Your Restaurant – Explores ways to build a more innovative menu that can accommodate and draw vegan customers to your restaurant.
– The Sustainable Restaurant Association: 7 Ways to Make Your Plant-Based Menu Options Irresistible – Offers strategies to enhance the appeal of plant-based dishes, including increasing selection and making dishes delicious.
– HappyCow – A global directory of vegan and vegetarian restaurants, cafes, and health food stores. A highly trafficked universal go-to for vegan diners.