Meet Mitch Veazey, Eyosias Gedion, Sav Berry, Shruthi Santhanam and Sophia Tone

Today we’d like to introduce you to Mitch Veazey, Eyosias Gedion, Sav Berry, Shruthi Santhanam and Sophia Tone.

So, before we jump into specific questions about your organization, why don’t you give us some details about you and your story.
Sav: When I was in high school, I started learning about how animals are treated in the meat and dairy industry. This massive injustice motivated me to first become a vegetarian at 16. However, I began losing weight because I didn’t educate myself on proper nutrition. So I stopped and became vegetarian again at age 18. This time it stuck. I learned about the macro and micronutrients I needed to stay healthy and thriving. I learned that we could get all of our necessary nutrition from plants. Then at 21, I became vegan and have been vegan for eight months now. My weight is stable, I feel happier and healthier, and I feel much better emotionally knowing that I am only buying products that are in line with my ethics.

Sophia: Growing up in Quebec, dairy, and to some extent meat, were huge parts of my day-to-day life. I was always concerned with climate change but didn’t make the link between what I was consuming and it’s impact. One day, after reading powerful articles and after watching a few of those nauseating Netflix documentaries on the food industry, I woke up and realized that I totally had the ability to use my voice as a consumer for change. In August, I’ll have been vegan for a year. Becoming a plant-based eater has done so much for me — every time I sit down to eat, I know that I’m helping the planet in my small way. I’ve realized that food is sacred and that it’s there to nourish me, not just fill me. I’ve never felt happier or healthier.

Shruthi: I understood from a young age that it was wrong to kill animals. What I didn’t learn more about until high school, however, was the extent that animal agriculture affects our environment and even the working conditions of the people in the industry. A close friend of mine went vegan in high school, which spurred me to do more research about the lifestyle. As I learned more about the cruelty that animals undergo and the vast environmental impact that it has, I drew closer and closer to cutting out all animal products from my diet. I finally made the plunge the summer before I started college, and while it definitely hasn’t been easy, I’m never looking back.

Mitch: I first became vegetarian my sophomore year of high school after learning about the animal cruelty and negative health and environmental effects caused by the meat industry. Over the course of my first year as a vegetarian, I learned that a vegan lifestyle is a far more impactful way to benefit animals, improve human health, and reduce my impact on the environment. I went vegan the following year and have been ever since (about six years).

When I began my freshman year at Georgia Tech in 2016, I was surprised to find that the vegan and vegetarian community (“veg community”) was not well connected. Many Georgia Tech students live a veg lifestyle, whether it be for ethical, environmental, health, cultural, or religious reasons. However, the only central connection we had was a small and disorganized groupme. It was from this groupme that I joined five other Tech vegans to form Veggie Jackets. In my first semester at Georgia Tech, I co-founded the Institute’s first vegan and vegetarian student organization, Veggie Jackets. Since then, Veggie Jackets has become one of the most popular clubs on campus, offering many events ranging from fun restaurant outings to wholesome club potlucks to educational speakers and ethics discussions and beyond. Four years later, I am graduating as the last remaining original founder and an amazing group of student leaders is stepping up to keep the torch going for the GT veg community for years to come. Our club is as strong as ever and I’m excited to see the future of Veggie Jackets.

Eyosias: When I first went veg a little over two years ago, I had a newfound passion for animal advocacy and vegan activism, but no real network or organization. During my search for vegan communities online and in Atlanta, I discovered that my campus had its very own student-run veg club called GT Veggie Jackets (endearingly named after our school nickname). I immediately joined and went to the next possible meeting.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Sav: Weight loss at 16 and avoiding dairy is pretty difficult because of some dishes that I grew up with and love the taste of. However, I had to ask myself if resisting those few dishes I love (or just changing up the recipe) is worth it compared to supporting the meat and dairy industry by buying their products. For me, the answer was simple.

Sophia: Honestly, being my impulsive self, the beginning was not easy. I hadn’t done enough research on how to get proper nutrition from plants. I also jumped right into veganism at the same time that I was starting my first year of college. I thought I had no time to properly figure out the right snacks and meals I could make for myself, so I went a little hungry for the first few months. Once I realized how idiotic and unhealthy I was being, I did my research, made a trip to the grocery store, and started eating better. It’s definitely a road ripe for experimentation.

Shruthi: Absolutely not. Growing up, there was a lot of pressure to fit in, and my diet was one of the biggest things that made me stand out. It took me a really long time to understand the reasons to eat plant-based, but I’m so glad that I’ve made it this far and I’m able to spread the word!

Mitch: It has been a mostly smooth road for our club because Veggie Jackets has always been supported by a passionate team of student leaders. Some early struggles included getting our name out there as a new club and fundraising. Since then, we have succeeded tremendously in those areas.

Eyosias: Speaking as both a member and an officer, it’s surprising how much the club can feel self-sustaining at times. I think that’s a testament to how passionate our fellow members are. The executive board wants to nurture that member engagement while broadening our member base to better represent the diversity of motivations for plant-based lifestyles. Besides being more inclusive, I believe it also just makes for better advocacy.

We’ve relied on members volunteering and guest speakers giving their time to run successful events. I especially want to thank Tom Franks, the Atlanta franchise owner for the plant-based bakery Cinnaholic. Tom has generously donated cinnamon rolls to all of our general meetings for over a year, and we don’t doubt that has helped with attendance and participation. We are where we are today because of the combined efforts of all of these people.

Veggie Jackets – what should we know? What do you guys do best? What sets you apart from the competition?
Sav: The Veggie Jackets have created an environment where everyone feels welcome, whether they are vegan, vegetarian, or only interested in what plant-based eating is. We have worked closely with Georgia Tech’s dining halls to offer full sections of vegan options within the dining halls. We work with other sustainability-focused organizations on campus and off to raise awareness about animal agriculture’s contribution to global warming and pollution.

Sophia: Veggie Jackets is run by and for students who believe in sustainability and ethics (primarily) through food. We hold events featuring delicious vegan delicacies and do vegan outreach at Georgia Tech. We love plant-based living!

Shruthi: Georgia Tech Veggie Jackets is a student organization that aims to support students in plant-based food choices, as well as spread the word about veganism! We host biweekly student meetings, work with other campus organizations, and also are involved with outreach and activism in the Atlanta community.

Mitch: Veggie Jackets provides a welcoming community and support network for students who want to reduce their consumption of animal products. More and more GT students are making this change in lifestyle as they become aware of the ethical, environmental, and health problems associated with the meat and dairy industries. Dozens of students have since joined as members of Veggie Jackets, with our largest club event attracting over 100 students. I initially served as club Treasurer until I was eventually elected club President, where I executed the key functions of the club at large, including managing the executive board, communicating with campus administration, and leading and organizing club events such as potlucks, restaurant catering, guest speakers, recipe guides, outreach events, and more.

Eyosias: I like to describe Veggie Jackets as an organization that focuses equally on animal activism, veg advocacy, and social community. Our tagline, “For Animals, For The Earth, For Health,” reflects just some of the many reasons that our members are plant-based, vegetarian, or reducing their animal product consumption.

We put on documentary screenings, table on campus to promote plant-based lifestyles, invite guests to speak about relevant topics (everything from the climate impact of animal agriculture to plant-based fitness and nutrition), communicate with on-campus dining to improve the accessibility and quality of plant-based and climate-friendly food options, hold social outings to support local Atlanta veg business owners, and periodically contribute to volunteer workdays at Full Circle Farm Sanctuary in Warm Springs. I’m so proud to be a part of an organization with people who put so much energy and passion into creating a community around positive change.

What were you like growing up?
Sav: Quiet, inquisitive, hungry to learn, dramatic, always looking for bugs.

Sophia: I grew up in Montreal, so I was (and am) a big foodie and a big walker. I love baguettes and chocolate, most of all. I was always curious about the process of getting food from farm to table, but it was only after learning how seriously the agriculture industry impacts our climate that I started eating more plant-based food. I’ve been an avid reader and writer for as long as I can remember — in 6th grade, I read Michael Pollan’s Omnivore’s Dilemma for a summer assignment and was flabbergasted. This book completely changed my outlook on the food industry, and definitely encouraged me to rethink some of my values.

Mitch: Curious, creative, compassionate. A fondness and affection for animals.
Eyosias: I was a pretty quiet kid with a close, small social circle. I was definitely shy, so it took breaking through a few shells to get my personality to bloom. I’ve always felt strongly, however, about what I believe in. Growing up, I had fairly wide but shallow interests. I would often pick up new hobbies and then drop them for even newer ones. A couple of them fortunately stuck: music and tinkering.

Contact Info:

• Email: [email protected]
• Instagram: https://www.instagram.com/gtveggiejackets/
• Facebook: https://www.facebook.com/gtveggiejackets/
• Other: https://gatech.campuslabs.com/engage/organization/veggie-jackets (for GT Students)

Image Credit:
Sav Berry, Ella Stewart

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