In India, vegetarianism is usually synonymous with lacto vegetarianism. Most restaurants in India clearly distinguish and market themselves as being either "Non-Vegetarian", "Vegetarian", or "Pure Vegetarian" (lacto vegetarian). Vegetarian restaurants abound, usually, many vegetarian (Shakahari: plant-eater, in Sanskrit) options are available. Animal based ingredients (other than milk and honey) such as lard, gelatin, and meat stock are not used in the traditional cuisine.
According to the 2006 Hindu-CNN-IBN State of the Nation Survey, 31% of Indians are vegetarians, while another 9% consumes eggs. Among the various communities, vegetarianism was most common among Jains, Brahmins at 55%, and less frequent among Muslims (3%) and residents of coastal states respectively. Other surveys cited by FAO and USDA estimate 20%–42% of the Indian population as being vegetarian. These surveys indicate that even Indians who do eat meat, do so infrequently, with less than 30% consuming it regularly, although the reasons are partially economical.
India has devised a system of marking edible products made from only vegetarian ingredients, with a green dot in a green square. A mark of a brown dot in a brown square conveys that some animal-based ingredients were used.
Recent growth in India's organized retail has also been hit by some controversy, because some vegetarians are demanding meatless supermarkets
Vegetarianism by country - Wikipedia, the free encyclopedia
A 2002 poll of American adults found the following reasons for choosing a vegetarian lifestyle:
Most important reason for becoming a vegetarian
Health -- 32%
Because of chemicals and hormones in meat products -- 15%
Don't like the taste of meat -- 13%
Love of animals -- 11%
Animal rights -- 10%
Religious reasons -- 6%
Concern for the planet -- 4%
To lose weight -- 3%
To reduce hunger and famine worldwide -- 1%