An ovo-lacto-vegetarian eats eggs and dairy products but avoids meat, poultry, and fish — the most common form of vegetarianism in Western countries. The eggs (ovo) and dairy (lacto) components make the diet nutritionally straightforward: complete protein, vitamin B12, calcium, iodine, and vitamin D are readily obtained, removing the main deficiency risks of stricter vegan diets. Typical meals centre on grains, legumes, vegetables, fruit, nuts, and seeds, supplemented with eggs, milk, cheese, and yoghurt. Motivations mix health, animal welfare, environmental, and religious reasons. From a food industry perspective, ovo-lacto-vegetarian is the default “vegetarian” standard for product labelling and menu planning, distinct from vegan, which excludes all animal products, and from pescatarian, which includes fish.