How do you inspire a community to give up meat one day a week for 12 weeks? In Bedford, New York, where more than 300 households took up the Bedford 2020 Meatless Monday challenge last year, some of the motivation came from learning the connections between meat and climate change.
Working with the Johns Hopkins Center for a Livable Future (CLF) and the Meatless Monday campaign, the environmental grassroots group known as Bedford 2020 was able to offer science-based information that moved the community. One of the promotions from the challenge reads: “Global livestock productions creates more greenhouse gas than the entire transportation sector.” Read More >
As you make resolutions and goals for 2019, what’s on your radar? Climate change and our planet’s health are big news stories these days, but if you are like most people, they likely feel unconnected to your daily life, or just plain overwhelming. After all, climate change is a story that began during the Industrial Revolution, as global policies and practices since then have contributed to growing emissions and environmental degradation —and much of that environmental degradation can be attributed to large corporations and businesses. In fact, since 1988 more than half of global greenhouse gas emissions can be traced to only 25 corporate and state producers, according to the Carbon Majors Report. But animal agriculture also plays a major role, with 14.5 percent of global greenhouse gases attributed to the production of animals for food. Clearly, the most significant solutions rest in the hands of policymakers and industry—but there’s a lot consumers can do, too. Read More >
Does what you eat affect how well you think or whether you will develop dementia later in life?
Recently, researchers have explored the connection between diet and a healthy brain. Such studies focus on Alzheimer’s Disease (AD) and dementia, but several have attempted to look at concentration and performance on tests or other intellectual tasks. While some results point to low or high consumption of a single nutrient such as omega-3 fats or vitamin B12, or a single food, such as olive oil or fish, the reality is that people eat foods in combination. The food we eat may have additive synergistic effects or even negative effects on health. Read More >
This post appeared first on the EAT Stockholm Food Forum blog on 5 June, 2018.
The work that my colleagues and I do is focused on building a better food system—but what we are really trying to do is build a better world. The goal is simple: we want a healthier planet with healthier people living on it. The problems we tackle to work toward our goal, however, are rather complex. We tackle challenges such as nutrition, food security, environmental stewardship and land use—and while diet and food production have critical roles to play in each of these challenges, there’s no single solution. Ultimately, we need to think about systems of solutions. And reducing how much meat we consume is one part of that system. Read More >
Patrick Brown, the founder of Impossible Foods (IF), has what may be an impossible-seeming goal: to make meat obsolete. His vision? To create “…uncompromisingly delicious and nutritious meat and dairy products that do not require vast expanses of grazing and feedcrop lands,” and that will win the marketplace against meat. And because meat substitution with plant-based foods could be one strategy to reduce diet-related disease and the environmental burden of animal agriculture, it’s a worthy goal. Read More >
New Year’s resolutions are notoriously difficult to keep. How many of us have resolved on New Years past to join a gym, keep a journal, or learn a new language, and end up leaving it by the wayside come February? January 1 can be a powerful impetus to initiate behavior changes, but after that it can be very difficult to incorporate these changes into daily life in a sustainable way.
Perhaps you have resolved to eat less meat in 2018, and for good reason. The typical American diet Read More >
Now that the holidays are in full swing, many will gather together with food, family, and friends to celebrate the season as 2017 closes with a bounty of uncertainty. We can be thankful that many American leaders on state and local levels pledged to do their part for the environment, even as federal support for the Paris Climate Accords has waned. Citizens at home can also play a role in acting for the greater good of the world while celebrating the best of what nature has to offer: plant-based foods. It wouldn’t be the first time Americans came together at their tables for a good cause.
This year marks the 100th anniversary of the Meatless Monday movement. Before it became a hashtag on social media it was a World War I-era food rationing program that asked Americans to express their patriotism by giving up meat one day a week to help feed soldiers and citizens abroad. While its goals have evolved in the last century, the core idea remains as powerful as ever: individual actions can have a broad impact when practiced on a large scale. Read More >
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 a big deal
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 >
Today is World Food Day, a day of action dedicated to achieving Zero Hunger worldwide. So it seems especially appropriate today to consider the predictions concerning the rising population, which may reach 11.2 billion by 2100. A common concern associated with more people on the planet is food production and access. How will we produce enough food to feed a growing population? And how do we do this sustainably? One potential solution lies in what we do with the food we produce: we currently waste about one third of the food we produce for human consumption annually.
For some new solutions we can look back to the old, particularly the food conservation efforts of the First and Second World Wars, when massive food redistribution programs sought to reduce American at-home food consumption and channel more food overseas to Allied soldiers and Europeans. During the First World War, the amount of food consumed
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