Meat, move over
With COP21 in very full swing (it has now been extended) and governments attempting to make some headway without compromising their own agendas, we are looking for ways to support the climate agenda as much as possible as individuals.
Meat is high on our agenda and the facts are unwavering and undeniable. Producing 1kg of beef requires 15,000 litres of water, 30kg of carbon dioxide or equivalent greenhouse gas emissions, and 5m2 of land, whereas producing 1kg of potatoes requires just 290 litres of water, 0.5kg of carbon dioxide emissions and 0.6m2 of land.
Reducing our consumption of meat is integral to protecting our planet and yet the leap between awareness and action is falling short. We spoke to Meat Free Monday, the charity taking on the fight by encouraging people to cut meat out of just one day a week about and how they are trying to bridge this meaty gap.
Where did the inspiration come from to start MFM?
Paul, Mary and Stella McCartney launched Meat Free Monday in 2009 after hearing that the meat industry is one of the most significant contributors to the most serious environmental problems, at every scale from local to global. The family wanted to show the value of eating less meat – and make it easier for people to give it a try.
Why do you think it is so difficult to encourage people to eat a bit less meat?
We don’t! With more and more research highlighting the environmental and health benefits of eating less meat, an increasing number of people are seeing the benefits of choosing meat free options – food that’s good for them and the planet. In fact, on six continents, in 35 countries and 23 languages, people have taken the pledge to go meat free on Monday. The tide is definitely turning …
According to a YouGov survey commissioned by Eating Better and Friends of the Earth, one in three people (35 per cent) is now willing to consider eating less meat, while in the last year one in five (20 per cent) has already cut back on the amount of meat they eat.
Do you think people connect eating meat with climate change? If so, why not?
A multi-country, multilingual study to explore public attitudes to the relationship between meat and climate change was undertaken by Chatham House last year and, unfortunately, it underlined the extent to which people are still unaware of how their food choices impact on the environment.
Part of the reason is due to governments which have been slow to act on meat consumption, despite the growing evidence of the benefits of eating less meat. Things are beginning to change though … Last month one of US’s most eminent advisory panels on nutrition, the Dietary Guidelines Advisory Committee (DGAC), recommended that Americans cut down on the amount of meat they eat in order to fight climate change.
And there have been many examples of high profile support for meat reduction, helping to raise awareness … The Right Hon Greg Barker MP backed our Climate Pledge Campaign ahead of the UN Climate Summit, renowned French chef Alain Ducasse removed the majority of meat from his Paris restaurant Plaza Athénée, Sir Richard Branson gave up beef and Beyonce launched a plant-based food delivery company – all within the last six months.
What do you say to people who think that if they choose to eat less meat that this will have a positive impact?
Eating less meat is good for people and planet. Did you know that skipping meat for one day a week can reduce your annual carbon footprint by as much as not driving your car for a whole month? We say now what we’ve always said: One day a week can make a world of difference!
Do you think the perception of eating meat has changed over the past decade?
Yes definitely. People are becoming more aware of health benefits of plant-strong diets. Research by Oxford University found that 45,000 lives a year (and £1.2 billion in NHS costs) would be saved in the UK by people reducing their meat intake: 31,000 from heart disease, 9,000 from cancer, and 5,000 from stroke.
It’s also now much easier to find meat free options. As well as a vast range of meat substitutes in shops, well-known chefs such as Yotam Ottolenghi, Mario Batali and Jamie Oliver are getting on board by being more experimental with vegetables – showing that they understand meat free cuisine in a way which never used to be the case. There is an abundance of vegetarian and vegan cookbooks available and meat free recipes and cooking tips are easy to find online. The result is a focus on flavourful, imaginative and exciting meat free food and a whole world of delicious choices.
You do a lot of work with schools, do you think the next generation will think differently about meat?
With more and more evidence pointing to the need for meat reduction, the next generation can’t fail to think differently about meat.
The new School Food Standards recommend meat reduction for students, stating in the guidance notes, “Encourage all children to have a meat-free day each week, using alternatives such as pulses, soya mince, tofu and Quorn™ and a number of other initiatives, for example the Food for Life Partnership and Jamie Oliver’s Kitchen Garden Project, are also on board.
Ultimately, children and young people will go on to make their own decisions about what they eat, but we are pleased to be seeing an increasing number of schools signing up to Meat Free Monday, thereby providing students with the knowledge and experience with which to make informed, responsible and compassionate choices.
What’s the best tip you’ve ever been given for living a greener lifestyle?
We loved this simple motivational tip from Woody Harreslon, talking about Meat Free Monday:
“Try it, you might like it … and the planet definitely will appreciate it.”
If you were in charge for one day what would you do?
We would love to treat everyone to a meat free feast – full of a variety of delicious vegetables and healthy plant-based protein options – so people could broaden their culinary horizons, have a great time and experience for themselves the amazing world of meat free!
