Review by Dennis Ray
Summary: Thomas Pickering’s I Could Never Go Vegan (2024) is a visually stunning and thought-provoking documentary that tackles misconceptions about veganism with engaging interviews, personal stories, and compelling facts. Far from preachy, the film explores how individuals from all dietary backgrounds can embrace plant-based eating without sacrifice, highlighting its health, environmental, and ethical benefits. Pickering’s storytelling is accessible and honest, making this an enjoyable watch for anyone, vegan or not.
The 2024 British documentary by Thomas Pickering (Father Time, short film, 2020) I Could Never Go Vegan (available on streaming platforms like Prime Video and Apple TV starting December 3) examines how people with a variety of dietary preferences—whether vegetarian, paleo, keto, or even meat-centric diets—can transition to a vegan lifestyle with little to no sacrifice or pain. Along the way, it takes a fresh and convincing look at some misunderstandings and hurdles people face while making a strong case for plant-based eating.
I Could Never Go Vegan is intelligent and enjoyable. However, many potential viewers might be turned off by the premise of this film without first watching it, which is a shame because Pickering puts together a well-researched and enjoyable film experience that even those who have no desire to become vegan will enjoy and learn from.
Note for sensitive viewers: Though the topic of slaughterhouses is addressed toward the end of I Could Never Go Vegan, it is shown with only suggested gore and workers cleaning up blood from the floors; it serves as an essential part of the narrative and highlights why many choose a vegan lifestyle.
Herein lies the problem with any thought-provoking and persuasive exploration documentary coming out today: Little of a film’s streaming success has to do with its merits or quality, cinematography, sound, writing, color grading, editing, acting, and producing because people love to hear their viewpoints solidified. This concept forces a filmmaker, who might have remarkable talent, to make little more than infomercials or, worse, one-sided arguments that do little to convince anyone to take the film’s premise seriously.
Although Pickering sometimes offers compelling reasons why veganism is the best choice, his film mainly sets out to answer the fundamental problems of why people feel they could never go vegan. And with this, he succeeds.
Unfortunately, I Could Never Go Vegan may face an uphill battle in reaching an audience due to societal stereotypes about vegans being militant, judgmental, or self-righteous—a term often referred to as “vegaphobia.” Who wants to spend 90 minutes being lectured or made to feel guilty? And Pickering does neither.
It would be a shame if these biases prevented the film from reaching the people who need to hear its message: those with heart disease and type 2 diabetes. For instance, a meta-analysis of multiple studies found that plant-based diets can lower the chances of getting heart disease and type 2 diabetes. Plus, it can help people manage these health issues if they already have them. Research from groups like the American Heart Association indicates that plant-based diets can boost heart health by reducing cholesterol, blood pressure, and inflammation. A report from Harvard Medical School notes that a nonprocessed vegan diet consists of antioxidants and essential nutrients that promote overall cardiovascular and metabolic health. The film effectively points out these benefits, showing that veganism isn’t just an ethical choice—it could also save lives.
The film presents numerous statistics supporting many of my questions about food production. Why not make all domesticated farms follow open pasture raising? According to the film, providing sufficient pasture for all livestock globally would require an additional planet the size of Earth to do so. According to environmental organizations like the Food and Agriculture Organization (FAO), World Resources Institute (WRI), or peer-reviewed studies published in journals such as Nature or Science, about 50% of the world’s habitable land is already used for agriculture, with 77% dedicated to livestock grazing or growing feed. Livestock farming already occupies 26% of the Earth’s ice-free surface, and pasture-based systems require even more land due to lower stocking densities and the need for rotational grazing. Expanding pasturelands would lead to deforestation, habitat loss, biodiversity decline, and increased greenhouse gas emissions. Throughout the film, Pickering includes enough facts to support his answers but mainly focuses on personal stories about himself and friends who have adopted a vegan diet.
I’m not saying Pickering pulls punches or avoids uncomfortable conversation; he doesn’t. He skillfully guides the narrative through a series of questions, addressing common concerns such as “I wouldn’t get enough protein,” “Going vegan is only for people who have a lot of money and time to cook,” and “I love the taste of meat too much ever to give it up.” He counters these points with well-researched answers and incorporates various voices, including environmentalist George Monbiot, social psychologist Dr. Melanie Joy, and British powerlifter Sophia Ellis. Each contributes unique insights on veganism’s ethical, environmental, and health reasons.
Pickering shines the best (I would love to see an entire film dedicated to this part alone) when he focuses on the food, baking, and social gatherings of family and friends enjoying meals together. The food—and we’re not talking about the processed imitation meat and cheeses you can buy at the supermarket (which he delves briefly into)—is incredible. Sautéed vegetables paired with nuts and root vegetables like carrots or sweet potatoes, sometimes mixed with fruits such as pineapple or apples for a hint of sweetness, served piping hot over beans or rice. Stir-fried dishes with seasonal vegetables, grains like quinoa or brown rice, and protein-rich options like tofu or chickpeas. Desserts with vegan cakes topped with fresh berries—blackberries, raspberries, or cherries—and spread with dairy-free buttercream or dairy-free royal icing. Vegan pies, cookies, and brownies made with coconut oil, nuts, or dried fruits. Creamy plant-based smoothies and lattes crafted from almond, oat, or coconut milk. Here, the film is charming in the way “The Trip” series, starring Steve Coogan and Rob Brydon, is charming and enjoyable to watch.
Pickering has a warm presence, someone one certainly wouldn’t mind having a beer with after a game of basketball or an afternoon of hiking to talk about food and filmmaking. He is a regular guy who knows a lot about being vegan and wants to share this wonderful experience with whoever happens to come along. However, this film has its flaws, and this being Pickering’s first full-length picture, this is expected. The side stories of characters who attempt to break personal records in weightlifting, long-distance running, and being athletic and energetic at over 80 are nice additions to the story, but these characters aren’t flushed out enough, so where they succeed, we don’t care. It’s nice. Good for for. But no emotional ebbs and flows. The scenes where Pickering is jolted out of bed, woken up by text messages, phone calls, or an alarm clock, add little more than unintentional laughter, succeeding in only pulling the viewer further away from the narrative. Why is he filmed sleeping? Obviously, he isn’t sleeping. He’s acting. So what’s the point?
It’s easy for me to sit here and suggest what I would do differently in filmmaking. I recognize that filmmaking is a fluid art form. Once everything has been filmed, not every shot may work as intended. Unless there is a large enough budget, there often isn’t any money left over for reshoots. Consequently, these scenes need to be changed through clever editing to compensate for issues like lighting discrepancies, time differences in backgrounds, or blurry shots.
My granddad used to remind his know-it-all grandson whenever I blurted something out as a child, expressing how I could do a better job running something, building something, or creating something than someone else. He would say, “There’s many a slip ‘twixt the cup and the lip,” meaning that things can still go wrong, no matter how certain the outcome appears.
What sets I Could Never Go Vegan apart is its inclusivity. It addresses not only vegetarians but also those following keto, paleo, or meat-heavy diets. The film emphasizes that veganism is not about sacrificing flavor or nutrition but focuses on rethinking food choices that align with personal values and global sustainability. It challenges our perceptions of going meatless and avoiding dairy, providing compelling reasons to make these choices without adopting an “us versus them” mentality. It suggests that reducing meat consumption or trying alternative dairy products doesn’t have to be an all-or-nothing approach. Being aware of food choices is better than ignoring the topic altogether.
The filmed shots are visually stunning, showcasing polished production quality. Captivating direction and engaging interviews seamlessly move the narrative, while Pickering’s storytelling remains engaging and honest.
I Could Never Go Vegan’s theme is straightforward—unlike an onion with layers that continuously peel away, only to reveal another layer hidden beneath, it focuses on a singular, compelling message. Director Thomas Pickering, like a skilled lawyer crafting a case, presents his arguments convincingly and leaves the audience with one pivotal question: “If going vegan offered only advantages—such as improved health, a convenient lifestyle, ease of cooking, dining out options, flavorful alternatives that mimic meat, and the knowledge that animal suffering is being reduced—would you make the change?”
I’m excited to see where Thomas Pickering’s next film will take him. He has the potential to thrive in the food genre—if he chooses to continue in this genre. While I Could Never Go Vegan isn’t a perfect film, it’s worth watching.
If interested click the link to the I Can Never Go Vegan for recipes from and inspired by the film.