You might be surprised to learn that cafeterias in the US House on Capitol Hill have been advocating “Meatless Mondays.” But you’re probably not surprised to hear that after this caught the attention of the Big Ag lobby, those signs promoting the idea of choosing a meat-free meal at least one day a week were removed.
Through Compassion Over Killing’s campaign website, WeLoveSubway.com, thousands of consumers have been urging Subway – the world’s largest restaurant chain – to offer more substantial protein-packed vegan meals. As a growing number of Americans continue reaching for healthier and more humane options, how is the company responding to this increase in demand for hearty, meat-free meals?
While milk mustaches may have never really caught on as a fashion trend, the days of this symbolic foamy white upper lip may be numbered. In fact, right now, the dairy industry may be facing its biggest sales threat to date: younger generations with a world of information readily available at their fingertips along with countless dairy-free options available to them.
Even for those of us who weren’t chemistry buffs, the periodic table of elements always had interesting appeal, perhaps because the renowned chart demonstrated so much ingenuity and potential in the world around us. What else has potential? Choosing vegan foods. Simply by leaving animals off of our plates, we can prevent and reverse illness, preserve the environment and precious resources, and protect billions of cows, chickens, and pigs from a life of suffering.
Here’s some news to chew on: According to a newly-published report featured in the Journal of the American Medical Association (JAMA), vegetarians are likely to live longer than their meat-eating friends.
The Washington Post recently wrote about our friends at the Physicians Committee for Responsible Medicine (PCRM), highlighting the organization’s healthy workplace culture and vegan office policies. PCRM, which promotes plant-based eating as preventative medicine, also encourages vegan recipe exchanges and food sharing (people take turns making smoothies certain mornings.) Why implement these initiatives? PCRM Director of Nutrition Education Susan Levin says simply, “We want to practice what we preach.”
There are few books out there that have revolutionized how people look at their dinner plate like Dr. T. Colin Campbell’s The China Study. Exhaustively researched, Campbell’s work is the definitive guide on the health benefits of plant-based eating, and he argues that most chronic diseases can even be prevented or reversed through diet. The China Study inspired the groundbreaking documentary Forks Over Knives, a cookbook, a foundation, an online plant-based nutrition program at eCornell, and so much more.
Dr. Campbell picks up right where The China Study left off with his new book Whole: Rethinking the Science of Nutrition, released earlier this month. Whole explains the science behind all the evidence presented in The China Study. Dr. Campbell spoke with us about his new book and shared some strategies for helping others adopt and sustain a plant-based diet.
From Tofurky sausages to Gardein chicken to Daiya vegan cheese, plant-based meats and dairy products are quickly gaining popularity–and winning over the hearts and tastes of thousands. In fact, according to the U.S. Dept. of Agriculture, meat consumption nationwide has decreased 12% since 2007–and more people are searching for information on vegan eating.
With nationwide childhood obesity rates reaching unprecedented levels, it’s clear that the time has come to swap the greasy cafeteria “mystery” meatloaf and fatty chicken nuggets out for healthier protein-packed plant-based options. This cafeteria conversion is well underway in schools across the US — from Meatless Mondays to all veg menus — and it’s good news for our health, the planet, and animals.
