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 >
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