This post was co-authored by Victoria Brown and Becky Ramsing. Meatless Monday as most people know it today began in 2003 with the work of former ad man turned health advocate Sid Lerner and the founder of the Johns Hopkins Center for a Livable Future, Bob Lawrence. But the idea of a meatless day was not totally new, harkening back to the United States’s entry into the first World War 100 years ago. National meatless (and wheatless) days were introduced in 1917 to conserve rations for troops fighting overseas, both in World War I and later World War II. With the focus on reducing at-home consumption of meat during the wars, the practice of Meatless Tuesdays (later Meatless Mondays) was founded Read More >
Food waste is both an ethical and environmental issue. It should concern us that we waste nearly 40% of the food we produce and purchase in this food-abundant nation. (For an interesting comparative statistic, consider this: our nation produced nearly 40% of the fruits and vegetables we consumed on the American home front during World War II in school, home, community and workplace gardens, which is a post for another day. The point? 40% of anything is a lot.)
Here’s my take on food waste. It goes back in part to lessons I’ve learned from studying World War I (WWI), when the American government set food conservation goals, along with goals for local and home front food production via Liberty – later Victory – Gardens. I’m a big proponent of both reducing food waste and producing more food in communities (via school, home and community gardens.) On both fronts, the WWI poster included in this post holds advice we’d be well served to heed today. Read More >
One hundred years ago, on the World War I home front, the fork became a rifle and the kitchen a trench. “Every gardener in the land has a part to take in the fight! His duty awaits him just as certainly, and, if anything, more imperatively, in the rows of vegetables in his garden, as does that of the soldier in the trenches at the front,” proclaimed the Wisconsin’s Sheboygan Press in 1918. “The gardener who does not plan his garden Read More >
I’m in my graduate class of public health nutrition students—many of whom are vegans, vegetarians or plant-based eaters—when I pull out my Tupperware filled with leftover grilled steak kabobs. I feel like I’m serving BBQ at a PETA meeting. My cohort isn’t particularly judgmental, and even though I’ve been eating meat my whole life, I feel guilty about biting into my (juicy, red) meat in front of them.
I grew up in southern Illinois—emphasis on southern—which is nowhere near Chicago. A meal wasn’t a meal without a meat entrée Read More >
Despite the US’s recent withdrawal from the Paris Climate Accord, governors and mayors around the country continue working to mitigate and build resilience to climate change. As both policymakers and the public increasingly recognize the role of food and agriculture in intensifying climate change, many parties seek to address the food-climate connection. Fortunately, local and state policies and practices can do exactly that. Here’s what’s already happening, and what to strive for. Read More >
Like so much of the nation, Maryland has a serious hunger crisis. We are thankful to all of the emergency food providers, many of whom who bring much needed resources to our hunger community, mostly in the form of non-perishable food. This food—canned or dry goods, often— is calorie-laden, but it may not be nutrient-dense.
At the same time, while we are fortunate to have many farms, there are times when our farmers have a surplus of products or perishable goods that do not make it to market; Read More >
If you care about environmental, health, social justice and animal welfare issues, it can be exasperating to navigate the complexities of what to eat. (Assuming that you have that privilege, of course.) Is almond milk actually a better alternative than cows’ milk? Almonds require lots of water to produce, after all, but cows use a lot, too. Plus, there are all those debates about the health effects of dairy. What about a processed bean burger versus a burger made from local grass-fed beef? The beans are shipped from far away Read More >
The cultural schisms in the U.S.— rural versus urban, liberal versus conservative—are hardly new. So what’s the best way to make positive, progressive food system change in rural, politically right-leaning communities? The people who have been negotiating this divide through food policy councils (FPCs), task forces or other multi-stakeholder initiatives have advice. Read More >
For many people, the holiday season is a fun time, celebrating with family, friends and food. But this is not the case for everyone—and teachers can help students learn about food insecurity and raise awareness of hunger. Despite the ease with which many of us buy, prepare and eat delicious meals during the holidays, one in seven households in the United States suffers from food insecurity. What does food insecurity in a household Read More >
On October 16, 1945, the United Nations created the Food and Agriculture Organization (FAO) with the goal of freeing humanity from hunger and malnutrition and effectively managing the global food system. World Food Day celebrates that event, and last September at the United Nations Sustainable Development Summit 193 countries together pledged to end hunger in the next 15 years.
The global goal for achieving Zero Hunger by 2030 is an ambitious goal that cannot be reached without addressing climate change. Climate change affects the poor disproportionately Read More >