Our values are served up on our plates each and every time we eat. The foods we choose and those we avoid express what’s important to us. So how can we eat in a way that respects the planet? A plant-based or vegan diet is a great way to live in harmony with people, all species, and our Earth. We don’t think of it as restrictive (in terms of eliminating meat, poultry, fish, eggs, dairy and other animal products), rather a celebration of the abundance of plants rich in nutrients, variety and flavor!

Animal agriculture is one of the main contributors to environmental degradation and negative climate impact; the facts speak for themselves:

Greenhouse gas emissions. The United Nations Food and Agriculture Organization (FAO) attributes 14.5% of global emissions to animal agriculture, greater than emissions from cars, trucks, ships, and planes combined. Animal agriculture releases massive amounts of carbon and 44% of global methane production.

Biodiversity Loss. We are perilously trading rich biodiversity for agricultural land to grow feed crops and provide grazing for animals. Nearly ⅓ of biodiversity loss and 75% of deforestation in the Amazon rainforest is linked to animal agriculture. 

Ocean destruction. Through pesticide, fertilizer, and waste runoff, livestock has indirectly caused more than 500 nitrogen flooded dead zones in the ocean. The exploitative practices of the seafood industry have caused dangerous overfishing in 33% of fisheries, while only and 60% of world fisheries are fully-fished. By continuing current fishing practices, the oceans may be fishless by 2048, but ocean fish might still be able to recover, if unsustainable fishing practices change now. 

Inefficient Land Use. Animal agriculture perpetuates the global hunger crisis, because it is a highly inefficient use of resources and produces far less food than plant-based agriculture. One pound of beef requires 1,800 to 2,500 gallons of water and 7 pounds of feed, whereas a comparable amount of wheat takes only 25 gallons of water to produce. 

Pollution. As animal agriculture was industrialized on a large scale, factory farms fundamentally altered the way animals were raised and turned into food. Livestock food is high in synthetic pesticides and chemicals, so manure cannot be returned to nature as fertilizer. As a result, animals within each Concentrated Animal Feeding Operation (CAFO) generate tons of toxic manure that leach heavy metals and nitrates into soil and groundwater 

Disease. Factory farms, especially in the United States, use a large amount of growth hormones. The combination of rapid growth, unsanitary living conditions, and overcrowding results in high rates of disease, which has led to rampant use of antibiotics in animal feed. This sharply increases antibiotic-resistant bacteria and causes over 2 million illnesses and an estimates 23,000 deaths in humans per year. 

The good news is that the numerous benefits of plant-based diets are becoming more widely known, gaining both favor and accessibility!  

Scientific research highlighted in The China Study shows that a plant-based diet can reduce risk of type 2 diabetes, heart disease, various types of cancer and other major illnesses. Many people also report bigger fitness payoffs, more energy, reduced inflammation, clearer skin, and wide-ranging better health outcomes after making the switch.

 California legislators recently approved a bill to fund a school lunch program with plant-based food for millions of children. Alternatives to animal products are exploding in popularity and plant-based dishes are found on countless menus. Even during the COVID-19 pandemic, 500 new plant-based restaurants have opened, available in nearly every city. It’s a movement gaining momentum every day! 

Changing your diet to include more plant-based foods doesn’t have to happen all at once. A great way to begin the transition is through Meatless Monday. Eating plant-based just ONE day a week can save 1,150 gallons of water, 32 square feet of forest and 21 pounds of carbon dioxide! You can always  go a step further and think about ways to include plant-based food the rest of the week. There are many ways to explore a plant-based diet, so find one that works for you! From eating vegan meals once, twice or three times a week to changing the ratio of animal products to veggies on your plate to cutting certain meats, poultry, eggs and dairy from your diet entirely, each approach makes a difference.

Check out recipes from our partners at Meatless Monday Campaigns and these taco and burrito recipes from RW Garcia for inspiration, as well as great plant-based snacks to power us through PGC and beyond! RW Garcia offers an array of delicious crackers and chips that are all plant-based, all non-GMO and all gluten-free. Our Conscious Kitchen Cookbook also has a wealth of plant-based FLOSN recipes!

Each Greener Winner will receive:

• An assortment of snacks from RW Garcia, specializing in organic, non-gmo and gluten free chips and works closely with non-profit organizations and local food banks.
• A medium sized bowl from Crow Canyon, a company that makes long-lasting enamelware, made from porcelain-covered steel that’s lightweight, durable, naturally non-stick and easy to clean without a plastic coating.
• Two chocolate bars from Raaka, a USDA certified organic chocolate company that purchases cacao directly from cooperatives and grower organizations that focus on quality, sustainability, field support, market access, and premium prices for farmers.

Each Greenest Winner will receive:

• An assortment of snacks from RW Garcia, a company that specializes in organic, non-gmo and gluten free chips and works closely with non-profit organizations and local food banks.
• A cutting board from Grove Collaborative that can double as a serving board, made from 100% bamboo, a sustainable material that’s ultra-durable, and naturally antibacterial.
• A 3 piece set of Bee’s Wrap®, the most eco-friendly way to carry food and keep leftovers fresh; made with certified organic cotton and coated with sustainably sourced beeswax, organic jojoba oil, and tree resin. 
• A copy of Chronicle Books’ Ruffage: A Practical Guide to Vegetables by Abra Berens, a teaching cookbook that aims to help build reader’s confidence in preparing vegetables by providing easy-to-follow recipes, detailed explanation of cooking techniques, and a myriad of variations for each recipe to inspire future dishes.