So what's up with Meatless Monday? You may be surprised to learn that it's not just about YOUR health. The concept of MM gained notoriety thanks to The Monday Campaigns (in association with the Columbia Mailman School of Public Health, Johns Hopkins Bloomberg School of Public Health and Maxwell School at Syracuse). Their initiative encourages people to reduce their overall meat consumption by 15% in order to improve both personal health and the health of the planet.
Why Monday? For most Americans, Sunday ends the weekend and the work week begins Monday morning. A new week often inspires a few resolutions and the desire to start fresh. In fact, more people search the internet for “healthy” options (recipes, weight loss, etc.) on Monday than any other day of the week.
How does Meatless Monday improve personal health? Simply put, dodging a meat-based meal once/week motivates you to plan meals that incorporate more fruits, vegetables, whole grains, beans, lentils, nuts, and seeds. But how do Meatless Mondays improve the health of the planet? By reducing our carbon footprint and conserving valuable resources like fresh water. Some facts to consider:
Carbon Footprint: Agriculture is responsible for an estimated 14% of the world’s greenhouse gases, gases that trap heat in the atmosphere and contribute to global warming. Methane makes up significant portion of these emissions and is 23 times more powerful than carbon dioxide. Cows and other grazing livestock emit a tremendous amount of methane during their normal digestive process (passing gas and belching). According to the EPA, cattle in the U.S. emit about 5.5 million metric tons of methane per year, which accounts for 20% of all U.S. methane emissions. For more stats, check out www.epa.gov.
Reduction in Water Usage: Livestock needs significantly more water than what is required for fruits, vegetables and grains. It’s estimated that 2,500-5,000 gallons of water are used for just one pound of beef. Compare that to just 15 gallons for lettuce and 22 gallons for tomatoes. For more of those numbers, check out www.waterfootprint.org.
Improvement in Land and Air Quality: Without the need for exorbitant amounts of land for livestock, pastures could transition into forests and trees could soak up carbon dioxide.
Clearly there are valuable nutrients in lean, unprocessed meat and it can be a welcome addition to your healthy diet. Going meatless once/week is simply an opportunity to balance your weekly menu and make fruits, vegetables, whole grains, nuts, and seeds the star of the plate.
Penne with Caramelized Butternut Squash and Herbes de Provence
12 ounces penne pasta
1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes
2 tablespoons unsalted butter or vegan butter
1 tablespoon olive oil
2 teaspoons Herbes de Provence (a blend of thyme, savory, fennel, rosemary, marjoram, basil, tarragon, lavender, and sometimes chervil and dill)
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, optional
Cook the pasta according to the package directions (until al dente), drain and reserve 2 cups of the starchy cooking liquid.
Meanwhile, combine the butter and olive oil in a large skillet over medium-high heat. Once the butter melts, add squash and cook until tender and browned, about 10 minutes, stirring frequently. Add the Herbes de Provence and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the cooked pasta to the squash with 1 cup of the cooking liquid. Simmer 2 minutes to heat through, adding some of the remaining starchy cooking liquid if you want a thinner sauce (or just more sauce in general). Season to taste with salt and pepper and, if using, stir in parsley before serving.
Serves 4
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