From Tradition to Transformation

Supporting a Monastery in Bhutan in becoming Fully Plant-Based

A structured, community-driven initiative that brought together compassion, health, and sustainability, leading to a permanent dietary shift.

A rural scene in Bhutan with people caring for animals such as cows and goats, traditional architecture, lush green hills, and flying birds. Text overlays promote animal conservation and plant-based mindfulness movements in Bhutan.

The monks at Pema Yoedling Monastery in Bhutan wanted to take the challenge of transforming the monastery to a plant-based one. A month-long guidance led to a lasting change in lifestyle. What began as a guided journey evolved into a complete system shift, demonstrating that even deeply rooted institutions can adopt sustainable, compassionate food systems.

IMPACT SNAPSHOT

Illustration of a traditional Asian-style pagoda with multiple tiers, set on a grassy hill with clouds in the background.

Monastery transitioned to plant-based system

Calendar showing the date 30 with a green check mark

Month-long structured intervention

An apple, a carrot, and a health checklist on a clipboard.

Personalised nutrition support for participants

A block of cheese, a carton of milk, and a cheese grater on a black cutting board.

On-site tofu and soy milk production initiated

Icon of three people with a red heart above them, representing caring or community.

Demand generated across local institutions

5+

people trained to continue vegan education

100+

people served vegan meals

5

×

times a day

Bridging Tradition and Sustainable Nutrition

Monastic communities follow deeply rooted dietary traditions. Any transitioning requires addressing nutritional balance, cultural acceptance, accessibility in a remote setting, and long-term sustainability.

The program addressed all these.

The goal was not just to change food, but to enable a smooth and practical transition without disrupting existing systems.

The initiative was rooted in the Buddhist principle of non-violence, connecting everyday food choices with the First Precept and encouraging participants to reflect on how vegan living could align with values already central to monastic life.

A group of people, some wearing traditional robes, are seated around a table with floral decorations. Two men are standing near a wall, engaging in a conversation. The room has ornate decorations, including hanging fabrics, glass display shelves with figurines, and traditional artwork on the walls.

Through a Transition Programme

The initiative was spearheaded by

Seal of the Jangsa Animal Saving Trust featuring a lotus flower, a snow lion, and Tibetan script around the top.
Animal Save India logo

Jangsa Animal Save

Animal Climate and Health Save Foundation

Logos of Veg Voyages Foundation and Vegan Travel Asia, featuring silhouettes of a tree, person, and elephant in one logo, and a skyline with mountains and animals in another, using vibrant colors and green accents.

and supported by

VegVoyages Foundation and Vegan Travel Asia

The programme focused on replacing traditional meals with plant-based alternatives, introducing locally viable and nutritious recipes, and aligning food choices with values of compassion, sustainability, and health.

Structured to their needs

The programme was carefully structured after evaluating the monastery’s dietary needs, their traditional foods and a one-on-one personalised guidance by dietician and nutritionist Shweta Giridhar Bhajbhuje.

Five-step diagram illustrating a plant-based diet transition process. Step 1: Assessment with a checklist and fruits and vegetables. Step 2: Nutrition support featuring a woman holding a tablet. Step 3: Meal transformation with a bowl of greens and tofu. Step 4: Hands-on training with a chef in a kitchen. Step 5: Continuous support with a handshake surrounded by circular arrows.

Beyond the Plate

The transition was supported through vegan potlucks, documentary screenings, culinary demonstrations, dietitian consultations, mindfulness activities and interactive educational sessions, creating multiple opportunities for discussion, learning and participation.

A series of concentric circles illustrating the hierarchy of monasteries, starting with Pema Yoedling Monastery at the center, followed by Other Monasteries, Hotels, and Schools at the outermost circle.

Impact extended beyond the monastery

The initiative created a ripple effect across the region:

  • Interest from regional monastic leadership in adopting plant-based food systems

  • A local hotel association pledging to introduce a monthly “Vegan Day”

  • Schools and institutions expressing interest in sourcing plant-based products

This reflects a broader shift from individual adoption to community-level transformation.

Result? Plant-based diet was adopted by the monastery for long-term!

The initiative resulted in the monastery fully adopting a plant-based diet beyond the duration of the programme. Participants responded positively to the transition, demonstrating that plant-based systems can be practical, affordable, and sustainable.

The monastery also began producing its own tofu and soy milk, marking a shift towards self-reliance.

89+

63 monks and 26 external participants ready for plant-based adoption

1500+

community members engaged

150+

students educated during the camp

Marking 1st

soy production facility in Gelephu

180 L

per hour of soy milk production

Various packets of plant-based vegan and vegetarian food products, including tofu, mayo, and cheese, arranged on a wooden surface.

The monastery followed a self-sustaining model

To ensure long-term sustainability, a tofu-making machine was installed at the monastery.

The monastery now produces tofu and soy milk and started supplying these products to nearby areas. This has created a model that supports both economic sustainability and wider adoption within and around the community.

A diverse group of people posing together indoors. Some are standing and others seated, making peace signs. The background includes red chairs, a television, and framed pictures on the wall.

“Every small detail was thoughtfully executed. We're thrilled with the outcome.”

— A participant from the program

Further developments and expansion

Recent Development (India):

Jangsa Dechen Choling Monastery (Thongsa Gomba), Kalimpong (West Bengal), under Lama Kunzang Dorjee, has initiated this transition.

In November 2025, our team with Vegan travel Asia and Veg voyages foundation conducted :

  • Nutrition awareness sessions

  • Health check-ups

  • Training on plant-based kitchen systems

  • Linking food choices with health and non-violence

What changed?

Permanent institutional transition

Internal food capacity strengthened

5 Local leaders developed

Plant-based production infrastructure established

Wider institutional interest emerged

Why this model works?

Structured + Easy to Implement

Supported with nutritional guidance

Scalable across institutions

Adaptable to traditional systems

Designed for long-term sustainability

If you are a government body, NGO, or institution looking to implement sustainable, plant-based food systems, we invite you to collaborate with us.

Contact Us