Meatless Monday – Join the Movement.
Everyone from Kelly Osborne to Oprah Winfrey, Joanna Lumley, Moby and Ricky Gervais have backed a growing movement called Meatless Monday. In the UK this movement is spearheaded by famous vegetarian Paul McCartney but in fact the idea is quite old.
During WWII the American FDA urged Americans to reduce their intake of key staples, meat being one of them, to help the war effort and slogans like ’Meatless Monday’ and ’Wheatless Wednesday’ were born. This campaign was reborn in 2003 but really started to gain traction around the world in 2009 when Paul McCartney and his daughters launched a ‘Meatfree Monday’ website with similar campaigns launched in Australia and Europe.
“I think many of us feel helpless in the face of environmental challenges, and it can be hard to know how to sort through the advice about what we can do to make a meaningful contribution to a cleaner, more sustainable, healthier world,” says Paul. “Having one designated meat free day a week is actually a meaningful change that everyone can make that goes to the heart of several important political, environmental and ethical issues all at once. For instance, it not only addresses pollution, but better health, the ethical treatment of animals, global hunger and community and political activism.”
According to a UN report livestock are responsible for more greenhouse gas emissions than transport. So if everyone went meatless on a Monday this would in fact be more effective than going car free once a week.
There is a lot of debate about the health benefits of a vegetarian diet but what most people agree on is that reducing our meat consumption can only be a good thing. So ease the family in with one meal a week and go meat free on a Monday. If not for health or environmental reasons your wallet will thank you for it.
Nourish are keen to get this movement going in New Zealand and have launched our own Meatless Monday campaign. Simply enter your details below and each Monday you’ll be sent a delicious new meat free recipe.
Facts
Livestock accounts for nearly half of our greenhouse emissions in NZ
Protein production through the consumption of livestock requires 8 times as many fossil fuels to be produced than protein derived from plants.
Click the links to sign up for our newsletters
Subscribe to the Meatless Monday mailing list
Recipe: Megan Priscott, Red Kitchen | Photography: Ashlee deCaires I love this classic Italian dish; it is the epitome of classic Italian. Just a few ingredients and with a food cost of around $1 per person, you can’t go wrong. Use packet spaghetti as homemade is too rough for this dish and absorbs the flavour,…
DetailsRecipe and Images: 5+ A Day Serves: 2 mains or 4-6 sides 3 medium kūmara, chopped into bite-sized pieces ½ large carrot, cut into thick chunks 60g fresh spinach ½ red onion, sliced chunky 1/3 cup sunflower seeds 4 sundried tomato strips, finely chopped ½ teaspoon chia seeds drizzle olive oil salt and pepper to…
DetailsRecipe & Images: 5+ A Day Serves 2 mains or 4-6 sides 1 large kūmara, washed and peeled 1 large potato, washed and peeled bunch asparagus spears, cut into three 1 onion, finely sliced 2 cloves garlic, finely chopped drizzle olive oil salt and pepper to taste ¼ cup dried kawakawa 1 tbsp flour 1…
DetailsRecipe: Henry and Ted, Papamoa | Photography: Brydie Thompson Waffles 250g courgettes (2–3 medium courgettes) 30g fresh parsley, roughly chopped 15g fresh mint, roughly chopped 1 egg 225g almond meal (or almond flour) 100g Parmesan cheese (shredded or shaved) large pinch of cracked black pepper Beetroot, Cherry Tomato and Rocket Salad 1 beetroot, peeled and…
DetailsRecipe: Home Kitchen – Adapted by Amber Bremner | Photography: Amber Bremner Although the team at Home Kitchen hail from a number of countries, food served at the restaurant and cooking classes has been heavily influenced by Afghan and Arabic cooking. The catering menu includes food from Burma and Pakistan, and in the future some…
DetailsRecipe: Home Kitchen – Adapted by Amber Bremner | Photography: Amber Bremner Although the team at Home Kitchen hail from a number of countries, food served at the restaurant and cooking classes has been heavily influenced by Afghan and Arabic cooking. The catering menu includes food from Burma and Pakistan, and in the future some…
DetailsRecipe and Photography: Emma Galloway Long before chillies were introduced into Asia, pepper was used to add heat to dishes. Here in New Zealand we tend to use black pepper mostly as a seasoning in small amounts, but it’s really nice to sometimes add it in amounts where not only is its taste more pronounced,…
DetailsRecipe: Mr Pickles, Hamilton | Photography: Ashlee de Caires For the risotto: 100g Arborio rice (use top quality like Carnroli or Nano) ¼ cup white onion, finely diced 4 tsp olive oil ⅓ cup white wine 1 cup blanched fresh garden peas or frozen ¼ cup blanched fresh garden peas, pureed or frozen 1½ cups…
DetailsRecipe & Images: Alison’s Pantry Serves 4 as a main and 6 as a side dish Everyone needs a salad like this in their repertoire. This hardworking dish is great for dinner, lovely as a packed lunch and if stored properly in the fridge, will last a couple of days. The dish is vegan as…
DetailsRecipe & Images: Alison’s Pantry Serves 4 I love Japanese flavours, especially pickled ginger, which is a fabulous way of lifting a dish and keeping it lovely and fresh. Tofu is so often ignored or overlooked – but I see it as the perfect vehicle for other flavours. I’m fond of using the rice and…
Details
