Reader's Digest Australia Feb/Mar 2026

What began as an act of love slowly became something much bigger than any of us imagined. RD: Why did your Dad really start creating meat alternatives at your kitchen table? Tammy Fry: My dad started Fry’s because there was simply nothing available for our family to eat that aligned with our values. We were liv- ing in Durban, and as a young family making the shift to plant-based liv- ing, it was incredibly difficult. My parents were faced with feeding growing kids on beans, lentils, and veggies alone, which is wholesome but not always very exciting for chil- dren. So Dad—being a natural inventor and problem-solver —went into the kitchen and workshop and began experimenting. He wanted to recre- ate the foods we loved growing up, just without the animal ingredients. I remember the early batches: burg- ers that were a bit crumbly, sausages that needed tweaking—but we loved being the taste testers. It felt like an adventure. I’m incredibly proud of him. At the time, what he was doing seemed unusual, but in hindsight, it was visionary. He wasn’t motivated by profit; he simply wanted to support our ethical choices andmake sure we weren’t missing out. RD: How long did this journey take? Tammy Fry: Years — and it was messy, chaotic, and full of hilarious moments. Our kitchen often looked like a science lab. There were nights when Dad would come out with a Above: Tammy with one of her rescue hens, Amelia PHOTO CREDIT: FRY’S reader ’ s digest 16   February/march 2026 new prototype and say, “Right, every- one sit down — you’re testing this!” Word spread organically. Friends and extended family asked for the products, then local health shops, then supermarkets. We never set out to build a global brand; it grew because people genuinely loved the products and the pur- pose behind them. It took determina- tion, long hours, a lot of learning, and a deep belief that eating ethi- cally should never mean compromising on taste or enjoyment. That belief fuelled everything. RD: What do you wish the average person understood about this? Tammy Fry: For me, it’s always come down to compassion for ani- mals. We live in a very different world today — one where we know far more about the environmental impact of industrial farming, animal welfare concerns, and the link between diet, health, and planetary wellbeing. Eating meat isn’t about individual blame; it’s about recognising that consuming less — even occasionally — can reduce pressure on animals, water systems, and the climate and potentially improve our health. Small choices, repeated by millions of peo- ple, really do matter. RD: What’s a good way to start? Tammy Fry: I always recommend starting gently. Meat-Free Mondays are popular because they feel achievable, not restrictive. Replacing just one or two meals a week can improve digestion, reduce satu- rated fat intake, and sig- nificantly lower your environmental foot- print. In Australia, where food culture is so strong, it’s about adding variety and enjoyment. RD: Howmany important resources do you think you’ve saved? Tammy Fry: It’s impossible to cal- culate precisely. What I do know, based on global research, is that plant-based diets typically use less water and land and result in fewer animals being raised for food. For me, it’s not about tallying totals — it’s about living in alignment with my values every day. RD: Have your two children only ever eaten a plant-based diet? “SMALL CHOICES, REPEATED BY MILLIONS OF PEOPLE, REALLY DO MATTER” readersdigest.com.au     17 Food