“On a pivotal evening in October 2010, I stood mesmerised and spellbound witnessing a magical sunset over Mt. Everest! At that moment, I promised myself that I would come back one day and stand on the top of the world – literally. However, when the news spread in the mountaineering community about my expedition to Everest as a Vegan, there was a lot of skepticism and push-back from the community. A typical extreme climbing expedition diet generally includes salami, spam, cheese, processed meats, eggs, and dairy. For me this wasn’t acceptable. But I told myself that I will climb Everest as a vegan or not climb it at all.”
Curious to know how the story unfolds? Read this incredibly stirring and life-affirming interview with Kuntal Joisher, the first person in the whole world to scale Mt. Everest as a vegan.
HC: Please tell us a bit about yourself and your story!
K: My name is Kuntal Joisher. I’m 42, and based out of Mumbai, India! I’m a full time nutrition and fitness coach – and my focus is to help people get fit and strong while achieving their goals of losing fat, building muscle, or heck even climb Mt. Everest, all of this while eating more plants!
I’m super passionate about climbing mountains – I’ve climbed to the top of Everest (twice), Lhotse (4th highest in the world), Manaslu (8th highest in the world), as well as tallest mountain in South America (Aconcagua), North America (Denali), Africa (Kilimanjaro) among others. I’m a vegan for animals and have been so for the last 19 years.
HC: As the first vegan to scale Mt. Everest, can you tell us more about how your journey with mountaineering ties back to veganism?
K: One of the biggest myths about the vegan diet is that it’s nutritionally deficient, and consequently not the best choice for a mountaineer. I wanted to dispel that myth. I wanted to climb Everest, and show the world that not only can one survive but also thrive on top of the WORLD with a vegan lifestyle. In my mountaineering journey – now spanning around 13+ years, my diet has never been an issue. I’ve now been part of over 30+ serious climbing expeditions (including Everest twice), and I’ve never had any problems being a vegan, even on my last climb to the top of Denali, the tallest mountain in North America – from a couple of weeks ago!
HC: Tracing back a step… we’re interested in knowing what veganism really means to you. Can you share a bit about your personal journey with veganism? When, why, and how did you make the switch?
K: As part of my upbringing (of growing up in a vegetarian household) I was taught and always believed that “animals are sentient and emotional beings with individual characters, and have as much right to live freely and happily as we do”. Life went on and I never questioned vegetarianism, and then in August of 2001, I moved to the US to study. My roommate at the time exposed me to the horrors of the eggs, dairy, and leather industry. After that conversation, I connected the dots that a piece of meat, a cake made with eggs, a glass of milk, a block of cheese, or a leather belt, or the down jacket I was wearing – are all the same and come from abused animals.
Confused? Read on.
Think about where the milk we consume comes from?
Cows are impregnated over and over, their babies stolen from them and slaughtered for meat just so that we can drink milk! Or think about eggs – male chicks are worthless to the egg industry, and so every year, millions of them are suffocated or thrown into high-speed grinders while they are still alive. The birds are crammed so closely together that they are forced to urinate and defecate on one another. Disease runs rampant in the filthy, cramped sheds, and many birds die! What about that leather belt or feather jacket? These are made from the skins of cattle, horses, sheep, lambs, goats, pigs, elephants, snakes, and feathers of chickens, geese etc who are all slaughtered so that we can stay warm and look good.
After learning all this, I lost sleep and my peace of mind. I could not reconcile with the fact that as a vegetarian I was still contributing to immense animal abuse, cruelty and slaughter, and so I had to take a stand. That is the moment when I turned vegan. For the next few months I struggled a bit, however compared to the cruelty and killing of billions of animals every year, my struggle was not a struggle at all – merely an adjustment phase.
In the last few years, I learnt more shocking facts. Animals raised for meat, eggs and milk – the livestock industry – generates 14.5% of global greenhouse gas emissions, uses up about 70% of agricultural land, and is one of the leading causes of deforestation, biodiversity loss, and water pollution.
To me veganism first and foremost is about animal liberation and saving animal lives. Animals are here sharing the planet with us, they are not here for us to use and abuse. At the same time, understanding the fact that animal agriculture is one of the biggest contributors to the destruction of our planet, it makes utmost sense to turn vegan both for the animals and for the planet.
“Every animal wants to live, as much as we do. Every animal loves, as we do. And every animal feels the same amount of pain as we do. I learnt the true meaning of the words ’empathy’ and ‘compassion’ the day I decided to turn vegan, some 18 years ago.” – Kuntal Joisher
It was the start of a new journey – like a rebirth. And it goes without saying but it was the best decision that I have taken in my entire life.
HC: What are your top 5 favorite vegan restaurants?
1. Earth cafe – the best Vegan place in Mumbai!
2. Veggie Grills across the US
3. Pizza Pi in Seattle – the OG vegan pizza place!
4. Next Level Burger in Seattle – my newest favorite!
5. Native Foods in Los Angeles (the OG of vegan restaurants that was like my second home for a couple of years when I lived in Westwood)
PS: I would like to add one more – it’s not a vegan restaurant but a vegan-friendly one – ‘French Bakery’ in Kathmandu. They have a massive vegan menu and their Vegan heaven burger is an absolute MUST-HAVE!
HC: What do you eat while on your expeditions?
K: Regarding my diet while I’m climbing – a lot depends on where I’m climbing. If it’s the Himalaya, then most of the local food tends to be vegetarian, and it’s easier to veganize. The food typically consists of vegetable stews / curries, fruits, lentils, beans, soups, wheat bread, rice, potatoes, pasta, noodles etc. So on my climbs in the Himalaya, I stick to eating the local cuisine. At the same time I do carry comfort food from home such as trail mix of dried fruits and nuts, energy and protein bars, and a few local snacks even if they are unhealthy (after all on the mountain – calories are calories – you need them!).
An advantage I have over other climbers and that I have now been noticing for the past few expeditions is that I rarely catch a stomach infection (till now I have never caught one during an expedition). Most mountaineers at some point or the other during their expeditions catch a stomach bug that causes intense pain, makes them weak, and some never recover and end up going back home. In my opinion most of these stomach issues are caused due to stale, badly cooked animal meats. Consequently as a vegan, chances of catching infections is low.
HC: And what do you wear while on your expeditions?
K: As for the gear, synthetic and animal free alternatives for wool, leather, down, and silk are widely available these days. Everything from base layers, to jackets, to sleeping bags to gloves, to boots, to pretty much the majority of gear – vegan stuff is available.
However, there are items for which vegan versions aren’t available especially in the context of high altitude expeditions. Specifically – summit parkas, one piece summit suits, and mittens. For every single of those items – I have created custom versions for myself. For example, in collaboration with a local tailor in Kathmandu I have created my own summit parka – which is first of a kind in the world. The same tailor also created my mittens which I used to climb Lhotse and Everest.
And then finally the big one – my one piece suit – one of the most crucial pieces of gear in a big mountain climbing expedition. This was created in collaboration with an Italian activewear company called – Save the Duck. We used their proprietary insulation plumtech to create one of the first animal free suits of the world that helped me get to the top of Lhotse and Everest in 100% vegan style! The suit is made from 50% recycled synthetic material.
HC: What advice would you give to a new or aspiring vegan?
K: Specifically for aspiring and transitioning vegans:
1. Use plant-based milk and milk products (like cheese, yogurt) and plant-based meats to make your transition journey easier.
2. Go easy on yourself. Don’t try to be the most perfect vegan, but at the same time keep making progress in your journey. Value progress (and not perfection).
3. Find other vegans in your area, in your city, meet with them, attend the potlucks, learn vegan recipes, discover vegan and vegan-friendly restaurants, go to vegan movie screenings, participate in a vegan outreaches, follow and join various social media groups on Facebook and Instagram to learn more about the lifestyle. Many people try to make the transition into the world of veganism alone, but if you have a group, community, or friends who are vegan, the transition is smoother and easier. Basically, find support!
4. Be prepared to read food labels. If you’re serious about being vegan, checking food labels and verifying ingredients is a must. Just because a food product is not glaringly non-vegan doesn’t mean that it’s suitable for a vegan diet. Casein and whey, which come from milk, and honey are present in many cereal bars, breads, and granolas; while gelatin and tallow are derived from meat. Read the labels carefully before consuming.
5. And last but surely not the least. I’m always happy to help with any questions you may have around veganism. I read and respond to every single message in my FB / Insta message box. Do not hesitate in reaching out to me.
Personally I live by the motto: “If you are committed to the cause (for me veganism is about animal liberation), you will make it work.” – Kuntal Joisher
On that note, we’d like to thank Kuntal for what he does – for the message he spreads, for his care and compassion, and for his generosity in sharing his story, and his truth. We also admire him for his grit and resilience, and that’s why he is featured on our list of 10 Plant-Powered Vegan Athletes Redefining Fitness. Make sure to check it out!
Isn’t it so moving to hear about others’ vegan journeys and inspiring stories? We love chatting with people who have contributed to the vegan movement in their own unique ways. Take a look at some of our other interviews:
– Spotlight | Aviram Rozin, Founder of Sadhana Forest
– Spotlight | Shivya Nath, Vegan Traveller and Author
– Spotlight | Giuseppe Federici – Vegan Food and Fitness
And if you’re liking our content, make sure to check out the rest of the blog and follow us on Instagram, Facebook, Pinterest, and Twitter for vegan tips, guides, recipes, and much more. If you’re looking to find vegan food near you, at any time and place, get the free HappyCow app.