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.
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
Monastery transitioned to plant-based system
Month-long structured intervention
Personalised nutrition support for participants
On-site tofu and soy milk production initiated
Demand generated across local institutions
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.
Through a Transition Programme
The initiative was spearheaded by
Jangsa Animal Save
Animal Climate and Health Save Foundation
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.
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.
1500+
community members engaged
150+
students educated during the camp
Marking 1st
soy production facility in Galephu
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 introducing 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.
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.
“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
Why this model works?
Structured + Easy to Implement
Supported with nutritional guidance
Scalable across institutions
Adaptable to traditional systems
Designed for long-term sustainability