highlighted several legal and regulatory challenges. This trend is particularly pronounced in the food service sector, where vegan options have evolved from marginal offerings to standard features, especially in urban areas and among younger populations. While consumer data confirm2 a steady rise in demand for plant-based meals, this societal development has not been matched by corresponding progress in the legal domain, resulting in notable gaps and ambiguities in the definition, labeling, and regulation of vegan dishes. The legal implications of veganism extend across both public and private law. On the one hand, ethical veganism may qualify as a protected belief under human rights law, entitling individuals to certain accommodations. On the other, food service providers, especially restaurants, face increasing legal exposure under consumer protection, tort, and food safety regimes if they misrepresent or mishandle vegan claims. These risks are amplified by the absence of a harmonised EU definition of “vegan”, despite the growing use of private certification schemes and soft-law guidance.3 This article examines the legal responsibilities of food business operators, with a particular focus on gastronomic providers, in offering and labelling vegan dishes. It considers to what extent restaurants may be legally accountable when labelling dishes as vegan in a fragmented regulatory environment. The discussion situates this question within the broader framework of EU food information law, consumer rights, civil liability, and fundamental rights protections, drawing also on selected national approaches, including Slovenia’s. By placing veganism at the intersection of food regulation and ethical conviction, this article contributes to a developing field of legal inquiry concerned with dietary integrity, consumer trust, and the evolving obligations of food providers in a socially conscious marketplace.4 2 See, ProVeg International, European Consumer Survey on PlantBased Foods (June 2020) https://corporate. proveg.com/wp-content/uploads/2022/02/PV_Consumer_Survey_Report_2020_030620-1.pdf and ProVeg International (with University of Copenhagen and Ghent University), Evolving Appetites: An Indepth Look at European Attitudes towards PlantBased Eating (Smart Protein Project 2023) https://proveg.org/report/evolving-appetites-anin-depth-look-at-european-attitudes-towards-plant-based-eating/, both accessed 3 June 2025. 3 European Vegetarian Union, Definitions of “Vegan” and “Vegetarian” in Accordance with the EU Food Information Regulation (Position Paper, July 2019) https://www.euroveg.eu/wp-content/uploads/2023/01/EVU-DefinitionPP-July-2019.pdf, accessed 13 May 2025. 4 ProVeg International and ICLEI Europe, Plant-Based Sustainable Public Procurement: Best Practices (2023) https://proveg.com/press-release/public-procurement-report/ accessed 13 June 2025. 168 KATJA ŠTEMBERGER BRIZANI
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