KEEPING IT GREEN – EATING FOR BODY AND PLANET
‘Meatless Monday’ is not new. It was started by the US government during World War 1 to reduce consumption of key foods to win the war (interestingly they also had ‘wheatless Wednesday’). It was revived as a health awareness campaign in 2003 to address excessive meat intake in the USA. Since then it has gone from strength to strength. People are seeing the environmental benefits of eating meat-free (or less meat) and not just on Mondays. Eating less meat is a growing global movement. According to Google Trends, interest in ‘vegetarian recipes’ has more than doubled over the past 5 years worldwide. And for those not quite ready to quit meat completely there is now a new category of eaters called ‘flexitarians’ who eat mostly vegetarian foods but have the occasional meaty meal.
The true cost of meat
There are some costs that are not included in the ticket price of food – the costs to the environment. According to the IPCC, not only are more resources required to produce livestock compared to plant foods, but their manure produces greenhouse gases too – an environmental double whammy. In countries where there are more cattle and sheep, these animals were the greatest agricultural contributor of greenhouse gases.
What can we do?
There is no doubt meat is nutritious, including red meat. Red meat is a great source of protein, iron and vitamin B12. However, some of us eat more than we need. To minimise your environmental impact, you need to eat ‘just enough’ meat to meet (pardon the pun) your nutritional requirements. For example, the Australian Dietary Guidelines recommended up to 455g cooked lean red meat per week. Ordering a 500g steak at a restaurant is a week’s worth of red meat on its own. Cooking 500g of raw red meat at a meal is enough for a family of 4. If this doesn’t seem enough, add some plant protein like legumes and plenty of vegetables and some wholegrains to fill the plate.
Meat is part of the ‘meat and alternatives’ food group that includes red meat, white meat, fish, eggs and plant-based alternatives like pulses, legumes, nuts and seeds. Aim for 2-3 ‘serves’ of a variety of options from this group per day, where one serve is: 65g of cooked red meat (100g raw); 80g cooked poultry (100g raw); 100g cooked fish (115g raw); 2 eggs; 1 cup (150g) cooked legumes (lentils, chickpeas, black beans); 170g tofu; or 30g of nuts or seeds.
Eating just enough meat, in a nutshell
- Make meat a side player rather than the main event – aim for ¼ of the plate as meat, half the plate as vegetables, and a quarter as grains (or starchy vegetable).
- Vary your meat choices – smaller animals such as poultry and (sustainable) fish have a smaller footprint. And don’t forget eggs – they offer perfect protein at a smaller environmental cost.
- Replace some of your meat with plant proteins: try adding lentils to your spaghetti Bolognese, burgers, meatloaf or casseroles; or chickpeas or tofu and nuts to curries, soups and salads.
Thanks to Rachel Ananin AKA TheSeasonalDietitian.com for her assistance with this article.
Nicole Senior is an Accredited Nutritionist, author, consultant, cook, food enthusiast and mother who strives to make sense of nutrition science and delights in making healthy food delicious. Contact: You can follow her on Twitter, Facebook, Pinterest, Instagram or check out her website.