Each year, Americans give thanks and proceed to roast about 46 million turkeys. Most people believe it’s a deep-rooted tradition with roots in the “first Thanksgiving”, but that’s not quite true.

In fact, turkey became the star of this particular holiday less because of Pilgrim folklore and more because the 19th-century willed it into tradition by Sarah Josepha Hale, a writer and editor who relentlessly campaigned to establish Thanksgiving as a national holiday. Hale is often described as the  “Godmother of Thanksgiving” and it was Hale who spent years romanticizing roast turkey as the essential New England feast. It was partly due to her efforts that President Abraham Lincoln, in 1863, declared Thanksgiving a national holiday. By then turkey was so closely associated with the idea of Thanksgiving that the rest of the country eagerly copied Hale’s menu. 

Before industrial farming and refrigeration took over, thousands of birds were literally walked to their death in massive “turkey trots” across America. 

Today, this “tradition” looks very different. Most U.S. turkeys are reared up in packed, windowless sheds and selectively bred to bulk up fast (which is why these birds can no longer fly). Because they’re bred to be so unnaturally large, they can’t even mate on their own, breeding is done by artificial insemination. Commercial turkeys’ lives last only about 14–20 weeks, before they are sent to the slaughterhouse.

So this year – Instead of the President pardoning two turkeys, why don’t we pardon them all? Here are nine tasty and soul soothing protein alternatives you can try this Thanksgiving to go full cold turkey on eating turkey!

1) Tempeh, Tofu’s Crunchy Cousin

Tempeh is tofu’s crunchier cousin; the one who definitely brings their homemade kombucha to Thanksgiving. Made by fermenting whole soybeans, it clocks in at 31 grams of protein per cup, making it one of the highest-protein plant foods around. Thanks to fermentation, it’s also full of probiotics that support gut health and digestion. 
Because it’s dense and chewy, it makes an ideal stand-in for meat, and like other soy products, it uses far less land, water, and energy to produce than animal proteins. This Thanksgiving, you can make a stuffed butternut squash with tempeh that will make even the turkey lovers get curious.

2) The Classic Nut Roast!

Thanksgiving isn’t complete without nuts and seeds which deliver protein, healthy fats, and festive flair all in one bite. Peanuts pack 38 grams of protein per cup, almonds 30 grams, pistachios and cashews 25 grams each.  Nuts also come loaded with healthy fats, vitamin E, and magnesium, helping reduce inflammation, and improve heart health.

A simple nut roast is a humble yet hearty vegetarian centerpiece for Thanksgiving, made by combining a blend of chopped nuts, breadcrumbs, sautéed onions, and garlic. The mixture is enriched with fragrant herbs like thyme and parsley, held together by eggs or a flaxseed substitute, and seasoned with salt, pepper, and sometimes a savory touch like Marmite or soy sauce. Shaped into a loaf, it is baked until its exterior is golden brown and slightly crispy, while the inside remains moist and tender. 

The aroma of toasted nuts and herbs will fill your kitchen as it cooks, promising a comforting, rich dish that pairs wonderfully with roasted vegetables and gravy. This straightforward preparation highlights the natural flavors and textures of the nuts, delivering satisfying, savory notes in every slice. It’s delicious with cranberry and all the trimmings and comes cruelty free.

3) Lentils are the Tiny Titans of Thanksgiving

Lentils may be tiny, but they pack the kind of stats that make nutritionists weep with joy. Just one cooked cup delivers 18 grams of protein along with a whopping 90% of your daily folate, a nutrient essential for red blood cell health and pregnancy support. Besides, folate lentils provide iron, magnesium, and B vitamins which are crucial for energy and immune support and they are  also loaded with fiber to keep digestion on track and help maintain healthy cholesterol levels. 

Environmentally, lentils are low-impact heroes — they require very little water, grow quickly, and naturally improve soil health as they grow. Plus lentils are affordable and you can buy them in cans or dried!  If you are a fan of Beef Wellington, you can make a really cool vegetarian alternative with lentils –  vegetarian Lentil and Butternut Squash Wellington is not only delicious but cost effective too. .

4) This Protein has Bean Around the Block 

Talk about proteins being a human diet staple and you have to talk beans!  Beans have been a reliable food source for more than 9,000 years, and honestly, they deserve a lifetime achievement award for service to the human gut.

One cup brings in about 15 grams of protein, plus fiber, iron, magnesium, and potassium which support heart health, digestion, and even helps ease PMS and mood symptoms. 

Beans are also soil-restoring superstars thanks to nitrogen fixation, a natural process that allows them to pull nitrogen from the air and enrich the soil so farmers can use fewer chemical fertilizers. They’re water-efficient, budget-friendly, and wildly popular; global bean consumption is on track to hit almost 20 million metric tons by 2026, with the industry expected to top $10 billion by 2033. Now that’s bean business!

This Thanksgiving, you can have some fun and impress everyone with White Bean Sage Vegan “Meat”balls with Pomegranate Mandarin Sauce.

5) Only Chicks We’re Having are Chickpeas

Another plant protein that’s been around for ages is chickpeas, which have been a staple in human diets for nearly 10,000 years: wayyyy longer than Thanksgiving! 

They were first domesticated around 10,000 years ago in the Fertile Crescent, an area that includes parts of modern-day Syria. Chickpeas spread throughout the ancient world, cultivated in the Middle East, South Asia, Ethiopia, and the Mediterranean basin. Archaeological evidence shows chickpeas were part of diets in ancient Mesopotamia and Egypt from at least 3300 BCE onwards.

With nearly 15 grams of protein per cup, along with fiber, folate, iron, and magnesium, they’re a nutritional win from every angle. They’ve been shown to reduce hunger by up to 70% compared to refined carbs, making them a perfect foundation for a hearty holiday loaf. 
They also help lower LDL (“bad”) cholesterol and, like other legumes, enrich the soil through  nitrogen fixation, while using relatively little water to grow.  Chickpeas are basically the triple threat of plant proteins: filling, healthy, and Earth-approved.

6) Switching it up with Edamame

Edamame are in fact immature or baby soybeans, But there’s nothing junior about the protein they provide – 17 grams per cup, and they contain all nine of essential amino acids that your body can’t make on its own. 

They’re also rich in fiber, calcium, iron, and antioxidants, all of which support heart health and may even help ease menopause symptoms. A diet high in soy foods has been linked to lower risks of certain cancers, and like all soy crops, growing edamame uses far fewer resources than livestock. 

They cook in minutes and taste great straight out of the pod, making them the snack hero you didn’t know you needed. This Thanksgiving, put edamame & mung bean pasta with caramelized onions on the table.

7) Tofu, the Shape-Shifting Sponge

Tofu may have a reputation for being bland, but hear us out: it’s a 22-grams-of-protein-per-cup, flavor-absorbing, sustainability superstar. Made by pressing soy milk into soft blocks, tofu brings iron, calcium, and magnesium to the nutrient party, along with isoflavones that may improve bone health, reduce hot flashes, and support heart health.

Tofu is great fried in the air fryer and delicious with stir fried vegetables and sweet sticky chilli sauce. Plus tofu is very affordable!

8) Seitan (aka Wheat Meat That’ll Have You Questioning if It’s Really Vegan)

Seitan is the turkey stand-in with the most “wait, is this meat?” energy. Made from wheat gluten, it’s incredibly high in protein; about 64 grams per cup, rivaling chicken in density. 

It’s also low in fat, calories, and carbohydrates, all while soaking up marinades like a champ. It’s perfect for roasts, cutlets, or anything that begs for gravy. While it’s not gluten-free, it is one of the most convincing meat textures in the plant kingdom.

9) Already Planning for Peas

Peas often already find themselves on our Thanksgiving plates, so why not make them more than just a third rate side dish. Peas serve upwards of 8 grams of protein per cup and are high in fiber, vitamin C, and antioxidants. 

Peas grow well in cool climates with minimal weekly water, making them one of the most sustainable protein crops globally. 

They’re great for mashed pea “purée,” pea patties, or stuffing add-ins. Plus, their subtly sweet, fresh taste pairs beautifully with all the rich, cozy flavors of a holiday table — proving that sometimes the greenest dishes pack the biggest punch.

Now that you know all the possibilities, are you ready to take turkey off the menu?

Curious about the bigger picture behind the foods on your plate? Check out our new series, made with the Pulitzer Center –  UNDERREPORTED EARTH: “TREE TALES” – you can watch the TRAIL here.  Tracy McVeigh from The Guardian, speaks to three incredible Pulitzer supported investigative journalists, who dive into the global impact of meat and resource extraction on forests and communities in Brazil and the Congo Basin. 

Elisangela Mendonça, reveals how the Amazon rainforest is threatened by the beef and bovine collagen industries; Josephine Moulds, explores how fossil fuel auctions put the rainforests of the Congo Basin at risk; and Ana Bottallo, documents local communities defending Amazonian mangroves from predatory fishing.

Episodes are now out across EARTHDAY.ORG social media on X: (Episode 3: X, Episode 2  X , Episode 1: X), Facebook: Ep.1,Ep.2, Ep.3  and YouTube:  Ep.1, Ep.2, Ep.3.  For more information on sustainable food systems and regenerative agriculture, click here.

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Pop quiz! See if you can name the five famous figures described below:

A Grammy award winning superstar with “Ocean Eyes.” A migrant rights activist who co-founded the National Farm Workers Association. A legendary F-1 racer with the words “Still I Rise” tattooed across his back. A Swedish environmental and human rights activist bent on meaningful action over words. A popstar-actress stunning audiences in her most recent performance as Glinda in a film adaptation of Wicked.

What do these giants of the 20th and 21st centuries have in common? I’ll give you a hint: it has everything to do with fruits and veggies and nothing to do with meat. They are all vegans!

For those in need of a refresh, veganism is a spectrum of animal-product abstinence, ranging from those who don’t consume meat, eggs, and dairy-products to those who also avoid honey, leather, and any animal-tested products from their lives. Generally, vegans try to avoid exploiting animals for any purpose, including in their diets but also through entertainment — some vegans avoid zoos, aquariums and any form of ‘safari’ or marine parks that force animals to perform. 

In terms of benefits, a vegan diet comes with decreased risks of cardiovascular disease, type 2 diabetes mellitus, non-alcoholic fatty liver disease, and lower LDL-C cholesterol levels and blood pressure.

On a societal level, if more of us went vegan it would dramatically reduce the amount of greenhouse gas emissions associated with animal farming — from clearing forests for pasture to the production of animal feed and especially reducing the methane emission and waste from cows, pigs, chickens, and other farmed animals. A single cow produces between 154 to 264 pounds of methane gas every year, collectively the world’s 1.5 billion cattle, raised specifically for meat,  release 231 billion pounds of methane  into the atmosphere each year. 

As World Vegan month marches on this November, let’s explore some of the most influential vegan figures of the last couple of decades, from activists to athletes to singers. Each one has found something meaningful in their animal-free diets and each one touts the benefits, either for health reasons, out of environmental concern, or from a deep-seated love for our fellow animals.

On Tour & Beyond: Billie Eilish

Singer-songwriter and outcast anthem queen Billie Eilish refuses to shy away from taboo topics — including those around body image and diet. The 23-year-old popstar grew up in a vegetarian household and eventually initially switched to a vegan diet over body insecurities. However, her beliefs deepened once she learned about the animal cruelty rampant in the dairy industry.

On her 2024-25 tour for the album Hit Me Hard and Soft, Billie has requested that arenas serve plant-based options. At the O2 Arena in London, the menu featured vegan chipotle tacos, peri-peri halloumi wraps, and corn naan. Additionally, Billie advocates for sustainable venue practices, encouraging fans to bring reusable water bottles and selling merchandise made from recycled cotton.

From the Farm: César Chávez

Founder of the National Farm Workers Association (now the United Farm Workers), César Chávez worked tirelessly for the rights of farm and migrant workers. Made famous by his powerful leadership and nonviolent tactics, Chávez participated in the Delano Grape strike and the 340-mile march from Delano to Sacramento in 1966.

And Chávez didn’t just fight for human rights. He took compassion and nonviolence to their logical next step: animal rights.

For the last 25 years of his life, Chávez was a dedicated vegan and took pride in converting friends and family to plant-based diets. He called for the end of animal exploitation, just as he had for workers in his early life.

Athletes Galore! Lewis Hamilton

Legendary British F-1 racer Sir Lewis Hamilton has the respect of every one of his peers. He’s risen to the top of the all-time pole positions list, surpassing even his idol Ayrton Senna. From his rookie performance in 2007 to his seventh Formula-1 championship, Hamilton consistently outperforms expectations, reaching for the top. And, he credits much of his success to his vegan diet.

Hamilton went vegan in 2017 out of concern for the environment, citing animal cruelty and pollution. He says his diet keeps him in peak physical condition. For those interested in following his lead, Hamilton recommends a gradual transition rather than full-throttle veganism. “Don’t go hard,” he says. “Because it is hard. You’ve just got to taper things off.” After switching, the racer discovered a love of vegan pancakes and avocado toast.

An Activist’s Stance: Greta Thunberg

From the her beginnings outside of the Swedish parliament holding a cardboard sign emblazoned with the words “Skolstrejk för klimatet” (school strike for the climate) to her numerous attempts to reach Palestine with humanitarian aid, social and environmental activist Greta Thunberg has cemented herself as an outspoken proponent of human and planetary rights. And her dedication to the environment isn’t confined to her public life.

Thunberg went vegan in 2013 at the age of 10. In 2012, she collaborated with vegan charity Mercy for Animals in the short film For Nature which explores the ecological costs of animal farming on biodiversity, deforestation, and greenhouse gas emissions.

From the Stage: Ariana Grande

One of the quintessential pop stars of her generation, vocal powerhouse Ariana Grande has packed her career with awards and chart records, building an iconic and instantly recognizable image. And, a part of that famous image involves advocating for animal rights and a plant-based diet.

Grande went vegan in 2013, curbing her junk-food diet to lose weight and find confidence in her body image. Beyond her own health and happiness, the singer is very vocal about animal product consumption and animal rights. In an interview with Viva!, Grande said she didn’t think humans should be drinking milk from cows. In November 2020, she founded Orange Twins Rescue, a Los Angeles based nonprofit that gives abandoned animals a second chance.

Taking Inspiration from Our Idols

Veganism isn’t exclusive to celebrities and activists. Like Billie and Ariana, a plant-based diet may help you feel happier, healthier, and more positive about your body. Like Lewis, you might find yourself with more energy and fewer allergies. Or, like Greta and César, the fight for animal rights may push you to make a difference within your own life and diet. Whatever the case, there are options out there to begin a sustainable vegan transition. 

If you want to learn more about how the cattle industry and predatory fishing is impacting the Brazilian rainforest and mangroves – please watch our brand new series UNDERREPORTED EARTH – “TREE TALES”– IG TRAIL.  Tracy McVeigh from The Guardian speaks with three top investigative journalists about their groundbreaking reporting: Elisangela Mendonça uncovers how the Amazon rainforest is being threatened by the beef and related bovine collagen industry. Josephine Moulds takes us into the Congo Basin, where fossil fuel auctions are endangering one of the world’s most vital forest ecosystems. Ana Bottallo travels deep into the Amazonian mangroves to witness how local communities fought to protect their forests from predatory fishing  — and to have their voices heard.

The episodes go live November 17/18th/19th across EARTHDAY.ORG social media  on Facebook: Ep.1, Ep.2, Ep.3   and YouTube:  Ep.1, Ep.2, Ep.3.Remember plant-based diets are one of the most effective ways to fight climate-change in your own life. Meatless Mondays or Veganuary are structured time periods to try animal-free diets without jumping straight into a full-on diet change. For more information on food and regenerative agriculture, click here. Find more information on the history of veganism here.

This article is available for republishing on your website, newsletter, magazine, newspaper, or blog. The accompanying imagery is cleared for use with attribution. Please ensure that the author’s name and their affiliation with EARTHDAY.ORG are credited. Kindly inform us if you republish so we can acknowledge, tag, or repost your content. You may notify us via email at davies@earthday.org or fielder@earthday.org. Want more articles? Follow us on substack.

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World Vegan Day celebrates people who don’t eat meat or other animal products, including eggs, milk, cheese, honey, or even whey. No animal based cheesecake, mayonnaise, or buttercream frosting. No smoked salmon or gelatin gummy bears. And absolutely no jerk chicken. 

But what vegans lose in choices, they make up for in fulfilling love for our planet and fellow animals. Besides, there are plenty of plant-based, dairy-free options out there — many of which are more wholesome than non-vegan products. 

What is more, some vegan and vegetarian diets come with reported health benefits. Vegetarian diets are associated with lower cholesterol, lower blood pressure, and decreased risks of cancer, Alzheimer’s, and worsening arthritis symptoms.

A 2016 study by Oxford Martin Scholars predicted that if a global shift was made towards a vegan diet, an estimated 8 million lives could be saved by 2050 compared to current global eating trends. The same study also estimated that food-related greenhouse gas emissions could be reduced by 29–70% if more of us went vegan.

Veganism exists along a spectrum, all vegans reject eating meat and dairy products but some choose not to eat honey or many reject using any animal-based products such as leather or pearl. Most vegans make personal commitments to support animal welfare and reduce causing harm to animals in every instance that they can. 

So, where did veganism come from and what kinds of peoples has it touched throughout history? Who were the first vegans and how has veganism changed over time? 

Early Religions and Vegan Ethos

The first religious vegan community dates back to 7000 BCE on the Indus river in a village known as Mehrgarh. Hinduism, a religion known for its reverence for living beings and for adhering to a non-meat diet, traces its philosophical roots back to this village. Later texts attest to their practice of nonviolence towards animals:

Hindus aren’t the only religious group to embrace plant-based diets. In the Hebrew Bible, or Old Testament, the book of Genesis describes the Garden of Eden as a paradise where humans and animals were originally herbivorous. 

Genesis 1:29 states that God gave the first humans “every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it” for food. Verse 30 adds that “every green plant” was provided for all living creatures. According to this interpretation, Adam and Eve were originally plant-eaters, and the animals of the earth and sky were not meant to hunt or eat one another. This story has often been cited as an example of a divinely envisioned harmonious, plant-based world.

Jainism, a religion originating in India, takes the vegan ethos probably further than many others. Like Hinduism and Buddhism, Jainism adheres to principles of ahimsa, the ethical principle of non-violence toward all living beings.

For especially strict believers, like Jain monks, ahimsa includes plant, insect, and microbial life — any living thing with a soul or jiwa. Interrupting a creature’s jiwa caused perpetrators to incur karma, the accumulated effects of past actions. Strict Jain monks take extra precautions: they filter water to avoid ingesting tiny organisms, and they avoid eating after sunset to prevent accidentally harming insects that come out at night.

Jains follow a highly careful, plant-based diet relying on eating fruits, grains, legumes, and vegetables that grow above the ground, avoiding root vegetables, meat, eggs, and honey. Some  Jains consume dairy. 

Greek Philosophers and Veganism

Pythagoras (570-490 BCE) was a Greek philosopher whose work influenced the minds of Plato, Aristotle, and contributed greatly to Western rational philosophy. Pythagoras was so closely tied to abstaining from meat and fish that before the term vegetarian became popular in the 1800s, vegetarian and vegan diets were known as ‘Pythagorean’.

Other plant-based diets had slightly different name variations, such as ovo-vegetarians, which allows for the consumption of eggs, or lacto-vegetarians, which allows for the consumption of milk. But all of these historical diets centered around the complete abstinence of eating meat.

Pythagoras didn’t leave behind a written record of his lifestyle so what we do know about his diet and values comes from the writings of his contemporaries and followers. Neoplatonist philosopher Lamblichus wrote that Pythagoras avoided all animal flesh as a prerequisite to peace. Ovid recorded in his own works this Pythagorean quote: “Animals share with us the privilege of having a soul.”

Plato followed in Pythagoras’s footsteps. Though he may not have been a strict vegan himself, his work and teachings draw inspiration from Pythagoras and attribute abstinence of meat with a desire for peace, health, and happiness.

The West and Veganism

The roots of vegetarian and vegan thought in the West trace back to the Renaissance when humanists and clergy began raising ethical questions about eating animals. For example, humanist Desiderius Erasmus (1466‑1536) in his satirical work In Praise of Folly criticized the ceremonial violence of hunting as absurd and beast‑like — “And then what pleasure they take to see a buck or the like unlaced… In all which they drive at nothing more than to become beasts themselves, while yet they imagine they live the life of princes.” 

The tradition of avoiding meat eventually moved into more structured vegetarianism, when in the United Kingdom the Vegetarian Society was founded in 1847 under the chairmanship of Joseph Brotherton, offering a formal platform for abstaining from eating animals.

Across the Atlantic, the Ephrata Cloister  (Pennsylvania, USA, founded 1732) was a religious community whose members embraced a largely vegetarian diet as part of their ascetic devotion. While their vegetarian practices didn’t immediately spark a nationwide movement, they are historically significant as one of the first documented American communities to embrace a plant-based diet for ethical/religious reasons.

Their writings and lifestyle were noted by contemporary observers and later historians, linking them to the broader history of vegetarianism in the West.

In more recent decades the shift from vegetarianism to veganism — abstaining from all animal‐derived products — has accelerated across Europe and the US. 

Market research shows that plant-based food sales have surged, with the European market expected to reach $16.7 billion by 2029, growing at roughly 10% annually. Social initiatives like Veganuary, launched in 2014 in the UK, have attracted hundreds of thousands of participants globally, reflecting a broader cultural embrace of vegan lifestyles. Rising awareness of animal welfare, environmental concerns, and health benefits has made veganism increasingly visible and influential, transforming both markets and daily diets.

Meanwhile the contemporary vegan movement draws on that long ethical heritage of non‑violence, compassion for animals, and reconsidering dietary norms. Whether you see it in the quiet gardens of 18th‑century Pennsylvania, the moral treatises of Renaissance scholars, or the bustling vegan cafés of London and New York, the continuous thread is this: food is not just fuel, but a statement of values and how we relate to other beings and the planet.

The Modern Vegan Movement

The modern vegan movement took off in 1944 when the word “vegan” was coined by animal rights activist, Donald Watson, and a group of friends in England. They wanted a word to describe a lifestyle that excluded all animal products, not just meat — meaning it would cover dairy, eggs, and other animal-derived products as well. They took the first three and last two letters of “vegetarian” to create “vegan”. That same year, Watson co-founded The Vegan Society in the UK, which remains the primary organization promoting veganism worldwide.

Watson used the past year’s epidemic of Tuberculosis in cattle to support his new movement, claiming that a vegan lifestyle helped prevent people from ingesting contaminated food. At the time of his death in 2005, there were 250,000 self-identified vegans in Britain and 2 million in the U.S.

Today, many people around the world have embraced plant-based lifestyles. Data from 2023 estimates that there are approximately 88 million vegans worldwide. India leads the charge — in 2024, the plant-based powerhouse counted 10% of its population as vegan where most other Western countries’ counts remain under 3%. 

As we celebrate World Vegan Day, let’s remember to respect other peoples’ dietary practices and learn more about them. Consider trying Veganuary, a global movement supporting people who’d like to try going vegan in January. Meatless Mondays are another option to dip your toes in and gradually reduce meat in your diet. 

Plant-based diets are packed with protein, fiber, and goodness. Whatever your preference, plant-based diets offer a host of health benefits for both you and our planet. Don’t be afraid to go out there and try something new.

Going plant-based is one of the most effective ways you can help fight climate change. Learn more about food and regenerative agriculture here.

This article is available for republishing on your website, newsletter, magazine, newspaper, or blog. The accompanying imagery is cleared for use with attribution. Please ensure that the author’s name and their affiliation with EARTHDAY.ORG are credited. Kindly inform us if you republish so we can acknowledge, tag, or repost your content. You may notify us via email at davies@earthday.org or fielder@earthday.org. Want more articles? Follow us on substack.

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Americans are open to plant-based diets — but they don’t know where to start.

That’s according to a new report, “Climate Change and the American Diet,” published this morning by Earth Day Network and the Yale Program on Climate Change Communication.

The report, which surveyed 1,043 American adults, found that more than half of Americans are open to eating more plant-based foods, but they don’t know what to buy. Additionally, that same number said they’d eat more plant-based foods if they better understood their meals’ environmental impacts.

“We have a huge opportunity here to educate the American public about the power of plants and how [plant-based diets] can play a positive role in slowing down the pace of climate change,” said author and entrepreneur Nil Zacharias, who moderated the press conference that accompanied the report’s release Thursday morning.

The problem, however, is that many Americans aren’t hearing or talking about their food’s carbon footprint. More than half of those surveyed have rarely heard about the environmental impact of food in the media. And nearly two-thirds said they rarely talked about how their food affects climate change. That same number said nobody has ever asked them to eat more plant-based foods.

In short, people don’t have the information, and aren’t having the conversations, to change their eating habits.

“[There is] a huge gap between people’s understanding of the reality of food system versus what they think in their heads,” said Anthony Leiserowitz, director of the Yale Program on Climate Communication and co-author of the report, at the press conference.

That gap, as well as lack of effective communication, means that despite recent high-profile global reports on the connections between food and climate (like Special Report on Climate Change and Land from the Intergovernmental Panel on Climate Change), we’re missing an opportunity to drive climate action through diet change.

A step toward plant-based diets

The good news from the report is that, overwhelmingly, Americans are open to incorporating more plant-based foods into their diets. Over 90% of those surveyed said they’re willing to eat more fruits and vegetables, and roughly half said they’re willing to eat more plant-based meat and dairy alternatives.

“We’re at the early stages of what may be a profound shift in the American diet,” said Leiserowitz. “That shift is driven by … growing concerns about health, growing concerns about the environment and environmental values, drop in cost for [plant-based] alternatives, and technological change.”

A fifth of people surveyed reported already using plant-based dairy alternatives between two to five times a week. This willingness coincides with the growing popularity of plant-based foods. Though only 4% of those surveyed identified as vegan or vegetarian, more and more people are eating plant-based alternatives.

These diet shifts may help to lessen some of meat’s tremendous strain on our planet’s resources, as well as the industry’s significant carbon footprint. Animal agriculture accounts for at least 14% of global greenhouse gas emissions and is the largest single-contributor of methane, a potent greenhouse gas that has a warming potential 26–34 times higher than carbon dioxide over a 100-year period.

Companies like Beyond Meat and Impossible Foods have eased the transition from meat, creating plant-based meat alternatives that mimic the texture and taste of beef. Delicious and convincing plant-based alternatives may help convert meat-eaters, as taste is a large barrier to plant-based diets, according to Thursday’s report.

Chefs like Erick Castro, who runs the Instagram account How To Be Vegan In the Hood, are attempting to take down this perceived barrier, making delicious food out of all plant-based ingredients. Castro, a panelist Thursday morning and an ambassador to Earth Day Network’s Foodprints for the Future campaign, spoke to Earth Day Network after the event.

“I started How to be Vegan in the Hood because I wanted to show people you can still eat what you enjoy — all the flavors and textures — without having to harm all the animals, without having to harm planet Earth,” said Castro.

An additional barrier to plant-based diets is perception. Meat is a staple of most American diets, with 71% of survey respondents eating beef alone at least two to five times a week. To slash that number requires an incredible change of behavior.

“A lot of people are afraid they’re going to lose that culture, that taste [of meat],” said Haile Thomas, Foodprints ambassador and CEO and founder of The HAPPY Org, at the press conference. “But when we change our perceptions, we … realize that what’s on our plates is a form of purpose and contribution to the world, [and] that’s when you really activate the best of humanity.”

Plant-based barriers

While Thursday’s report outlines a willingness for people to eat more plants, it also highlights the many barriers people perceive to eating a plant-based diet.

In addition to not knowing what food to buy, half of Americans think a plant-based main course is more expensive than a meat-based main course. Also, nearly three-quarters of lower-income and half of higher-income Americans said it costs too much too buy plant-based foods.

Cost, however, may not be as prohibitive as some people think.

“Most plant-based foods are actually cheaper,” said Leiserowitz. “That’s a key misperception in many people minds.”

A healthy plant-based meal is roughly the same price as a healthy meat-based meal. Consumer misconception may stem from the price of plant-based meat alternatives like Beyond Meat, which go for about $9/pound. But beans and lentils, both packed with protein, are only about $1/can, if that.

Access is also an issue, especially for lower-income Americans. Many Americans who want to eat plant based are limited by their distance from a grocery store and access to fresh produce. The Yale-Earth Day Network report suggests that communities need to invest more to ensure all consumers have access to fresh food.

“I think focusing on food deserts, making sure food knowledge is shared equally, would be a tremendous impact for everyone,” said Castro.  

On the flipside, over 90% of Americans surveyed said health is an important motivation to choose plant-based foods. With that in mind, over half of American surveyed said they are willing to eat less red meat. As reports continue to link red meat consumption to heart disease and weight gain, and health concerns are ever present in consumers’ minds, more people may consider more plant-based purchases in the future.

Better communication for a greener planet

When it comes to climate change, our current consumption trends are simply unsustainable. With the large carbon footprint of animal agriculture, consumer openness to plant-based foods marks a step toward a greener future.

“When we think about our food choices, we don’t think about how [those choices] affect the planet,” said Earth Day Network Food and Environment Director Jillian Semaan, who co-authored the report. “The most immediate action we can all take individually is to stop eating meat and dairy, or at least reduce your meat consumption.”

To get here, we must drive this point home. The findings from today’s report from Yale and Earth Day Network suggest there are plenty of opportunities for climate communicators to get their message out and influence the public’s diets for both personal health benefits and long-term benefits for the planet.

“By focusing on what motivates people, we have a better chance of using language and communicating to them in ways that will get them to try something different and new,” said Zacharias, speaking to the report’s significance. “We need to change this narrative around climate change from one of fear and dread and start to look at it as an opportunity … We have the power to make the right choice every time we sit down to eat.”

Earth Day Network is building a future where everyone has access to low-impact, healthy food that’s good for us and for the Earth. Learn more about how to fight climate change with diet change at Earth Day Network’s campaign Foodprints for the Future.

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Nothing is stronger than love — except maybe climate change.

With February 14 around the corner, you may be thinking about things other than the environment. But climate change affects everything, including all the special trappings we use to celebrate Valentine’s (and Galentine’s) Day.

Valentine’s Day is a multi-billion-dollar industry, with the United States dropping about $27 billion to celebrate love each year. In a warmer world, however, many of our February favorites — like chocolates and wine — will be at risk, and some are just plain unsustainable — like roses.

We’re not here to ruin your date night but to kick you into action: The sooner we act on climate, the sooner we can preserve these cherished traditions. Or at least adjust these traditions to accommodate a warmer world.

So, how stable is the future of Valentine’s Day?

Roses are red… and carbon intensive

Let’s start with the cut-flower industry. Over half of men (and 16% of women) celebrating Valentine’s Day this year will purchase flowers for that special someone. And it’s no surprise — flowers, especially roses, have long been a staple of Valentine’s Day.

Roses are beautiful, durable and (relatively) long-lasting — what better symbol for love? But their durability is also their downfall, at least as far as their carbon footprint goes.

Because they can withstand a lot (again, like love), roses can travel thousands of miles — and they often do. In 2018, 250 million roses were produced for Valentine’s Day, according to the Society of American Florists. Nearly all these flowers were imported to the U.S., often by plane. The number of Valentine’s Day flowers imported from Colombia alone jumped seven-fold between 2009 and 2015.

To make matters worse, roses need to be refrigerated when they’re shipped, and refrigerants are some of the most potent greenhouse gases. According to research organization Project Drawdown, refrigeration management is the number one solution to global CO2 reduction.

Once you consider flights, refrigerants, chemicals to preserve the flowers and plastics for wrapping, these flowers don’t smell quite as sweet as they once did.

Eat, drink and be worried

Over half of Americans celebrate Valentine’s Day, according to the National Retail Federation, and many will do so over dinner, perhaps paired with a fine wine. Wine is a Valentine’s Day staple, but from Burgundy to Napa Valley, wineries are struggling to cope in a warming world.

Should the world warm by 2 degrees Celsius, we could lose over half our wine-growing regions worldwide, according to new research published in Proceedings of the National Academy of Sciences. Four degrees of warming could wipe out as much as 85% of lands that currently produce good wines.

That’s because grapes are extremely sensitive to temperature changes — the warmer it is, the earlier the grapes must be harvested to avoid wilting.

“In some ways, wine is like the canary in the coal mine for climate change impacts on agriculture, because these grapes are so climate-sensitive,” said report co-author Benjamin Cook in a statement.

But it’s not just how fast these plants grow that we must worry about — warmer temperatures affect even the taste of fine wines. Sugars increase in hotter weather, and these sugars ferment into alcohol. Worldwide, these extra sugars have pushed average alcohol content in wine from 12% in the 1970s to 14% today.

Grapes also have delicate ripening and maturing processes that can be thrown off as temperatures soar. Like a fine wine, we need to respect that aging process.

Melting chocolate

Dessert isn’t immune from climate change, either. In fact, chocolate is extremely at risk in a warming world.

Cocoa only grows in a thin band of ecosystems near the equator. But these regions are becoming water stressed and drought stricken, killing cocoa trees and significantly decreasing cocoa yields. Nearly 90% of areas that currently grow cocoa will be less suitable to do so by 2050.

As temperatures increase, cocoa lose valuable water through a process called evapotranspiration, and that water is unlikely to be replaced by rain when droughts are more frequent. In other words, climate change is wiping out the small patch of land that we can grow cocoa on even as American demand for chocolate rises.

For the cocoa market to survive, we need these growers to adapt and develop more sustainable practices. If not, we’re headed for a future without chocolate.

What’s a green lover to do?

Instead of letting this kill your Valentine’s Day buzz, check out some of our solutions to make your Valentine’s Day full of love — for your partner and the planet.

First things first. We all love flowers but consider skipping the roses this year. Instead, use The Canopy Project, our tree-planting campaign, to offer your loved one a bouquet of trees this Valentine’s Day. Trees are a sustainable, zero-waste option that absorbs carbon dioxide, prevents erosion and builds local economies.

Americans will spend $2.3 billion dollars on flowers this Valentine’s Day. The Canopy Project uses a $1 for 1 tree model, so those dollars could be planting 2.3 billion trees across the globe, one tree for every three people on Earth. Plus, a tree is a gift that lives on, giving back to the planet year after year. Sustainable, empowering and long-lasting — what’s more romantic than that? Buy your bouquet today.

If you do dinner, try a plant-based meal for the evening. Animal agriculture accounts for at least 14 percent of global greenhouse gas emissions, with beef creating the biggest chunk of emissions. So, whether you’re out at a nice restaurant, or in for an intimate date night, skip the steak for something more sustainable. Check out our campaign Foodprints for the Future for more plant-based tips.

Afterward, grab some chocolate (make it plant based by sticking to dark chocolate) from a sustainable, fair-trade chocolate brand. Many chocolate brands donate to Rainforest Alliance, which helps farmers adapt to climate change. There’s also Endangered Species Chocolate, which donates 10% of its net profits to partner organizations that support species conservation, habitat preservation and humanitarian efforts.

Sure, Valentine’s Day is a day of love, but who says sustainability can’t be sexy, too? 

This post was last updated on February 16, 2021.

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In the environmental field, we’re constantly trying to reduce our carbon footprints: reusable bags, public transportation, less flights. But the most impactful individual step we can take for the planet doesn’t start with any of these. It starts with what we eat.

Animal agriculture accounts for at least 15 percent of global human-caused greenhouse gas emissions, much of which is due to land use, deforestation and natural resource depletion. Animal agriculture is also the single largest emitter of methane, a greenhouse gas 34 times more potent over a 100-year period than carbon dioxide.

So, if we’re trying to slow climate change, it makes sense to change our diets, right? Especially since it’s such an easy solution. We’re not talking about building offshore wind farms or restructuring a national power grid — we’re talking about eating less meat and dairy.  

I know what you’re thinking: “I’m happy to be a steward for the environment, but I draw the line at people telling me what to eat.” I get it. Meat tastes phenomenal. And so does cheese. Up until about six weeks ago, I lived for this stuff, relying on several uninspiring foods on repeat: frozen pizzas, chicken tenders, burgers, takeout.

That’s why my boss challenged me to go vegan for a week, and then write about it. If I could go vegan —with my processed, frozen and carnivorous appetite — then anyone could. Six weeks later, I’m more surprised than anyone that my diet is still fully plant based.

Here’s why I stuck to this diet and what I’ve learned on this brief, but ongoing journey to swap out meat and dairy:

1. It’s not all or nothing

What’s your culinary kryptonite? For some people it’s eggs. For others, it’s bacon. Bring up veganism, and you’ll often evoke passionate retorts, like, “I could never do that. I LOVE cheese.” But our diets don’t have to be all-or-nothing decisions.

One of my friends has been vegan for 4 years, but for her first year, she made exceptions for pizza to ease the transition. Another friend says the success to a plant-based diet is cheating occasionally.

American novelist Jonathan Safran Foer, in his latest book, We Are the Weather, wrestles with his own meat consumption and his personal guilt — both environmental and moral— associated with eating animals. He ultimately argues for a plant-based breakfast and lunch.

No matter, a vegan diet doesn’t have to be an all-or-nothing affair. You may go to a restaurant or attend a party with few to no vegan options. You may go to Texas with a hankering for some brisket or travel to Maine with a lust for lobster (or some of New England’s wicked good chowder). Why not embrace the culture? No one’s keeping tally on what you eat and don’t eat.

2. Start with simple swaps

In the last month and a half, I’ve embraced plant-based substitutions that I previously didn’t even know existed. And many times, I’ve been pleasantly surprised by how easy it was to make some simple swaps.

I think that butter made from olive oil pretty much tastes the same as traditional butter. Same with milk and cream alternatives, like oat, almond, soy and coconut. So, if you drink coffee with cream and eat cereal with milk every morning, you can go completely plant based without compromising taste and, in most cases, price.

I’ve never really liked eggs, but I have made a lot scrambled tofu with nutritional yeast (another thing I didn’t know existed a month ago), and it tastes great. We can go down a rabbit hole of meat alternatives — and trust me, there are a lot — but you get the point: Once you start picking up plant-based options, you’d be amazed how easy it is to start making easy switches. Try it next time you’re in the grocery store.

3. You need culinary creativity

The biggest jump I’ve made in the last six weeks has been my embrace of cooking. Six weeks ago, my culinary skills started and ended with making pasta and tomato sauce (the store-bought kind). In other words, my kitchen skills were boiling water. There was nowhere to go but up.

To go straight plant based took some creativity, some cookbooks and the Internet. No longer reliant on my previous processed, microwavable fare, a plant-based diet also forced me to learn how to use my kitchen.

I bought my first blender and my first set of knives (and soon after, got my first cutting injury). I bought way more produce than I’ve ever had in my life and pretty much an entire spice rack’s worth of seasonings to accent said produce.

I also learned some important lessons along the way:

• Chickpeas and garbanzo beans are the same thing (and apparently you can make vegan mayonnaise with the leftover bean water?)
• Some breads have eggs in them
• Honey may not be vegan (that didn’t stop me from drinking my favorite hometown Christmas ale)
• But dark chocolate is
• Food processors and blenders are different (my chunky hummus can attest to that)
• So are strainers and steamers (I burnt a hole in my plastic colander trying to steam a potato in it)

What I’m saying is that the whole cooking concept was brand new to me. But going plant based showed me that I kind of like it. I like the therapeutic aspect of cooking. I like the feeling of knowing exactly what goes into my food. And at the very least, I like catching up on podcasts as I make these dishes. Food for the body and the mind.

4. There’s a community out there

I started this plant-based experiment several weeks before Thanksgiving. Coming from a very Polish (read: kielbasas and pierogi) and Midwestern (read: cheese) family, I was nervous about staying vegan over the holidays. But when I went home, my family was supportive, and my plant-based diet even allowed for some constructive conversations about the carbon footprint of animal agriculture.

I was also surprised how many people I knew were vegan but didn’t openly talk about it (putting to rest for me the “preachy vegan” stereotype). I was fortunate to rely on these people for advice, especially early on. The first month I made recipes given to me from friends, family, coworkers, even an ex-girlfriend.

As cooking and eating are naturally communal experiences, you might think going against the norm would be isolating. Instead, I’ve come to be more social with this diet. A couple vegan coworkers invited me over for dinner, something I hope to do again soon, and I’ve had weekly movie and vegan nights with a friend.

At the same time, I’ve read a lot. I’ve made veganism a hobby just as much as a habit, reading books, watching documentaries and overall learning more about a diet I never really considered. Learning other people’s plant-based stories — in a book, on TV, in a documentary — feels like its own kind of support.

Every time, I’m craving meat or dairy — which though less than expected, is still not an insignificant amount— I tell myself, I need to read this book first, or watch this documentary. It buys me some time while keeping me plant based.

5. Why I’m still vegan

I wasn’t going to go vegan for more than a week — and by the time you read this, I may not be vegan anymore — but the more I’ve learned about the animal agriculture industry, the more I’m uninterested in going back to meat and dairy.

If I do return to a more relaxed vegan diet, I don’t really see myself eating much meat again, if ever. I can’t justify knowing what I know about climate change and continue to eat animal products every day. And I also can’t justify the greenhouse gases from animal agriculture simply because animals taste good.

The impacts of animal agriculture are so undeniable that even an international body of scientists advocated for plant-based diets as they released a landmark report on agriculture and climate change earlier this year.  

Aside from the climate change aspect though, there’s the moral argument (factory farming), the lifestyle argument (I don’t really get that sleepy post-lunch feeling anymore) and the health argument —individual nutrition needs get tricky, but I think many of us would agree that eating a plant-based diet certainly isn’t bad for you.

It also doesn’t hurt that veganism is trending upward now. According to GlobalData, U.S. consumers who identified as vegan grew from 1 percent to 6 percent between 2014 and 2017, a 600 percent increase. Companies like Beyond Meat and Impossible Burgers are cashing in on this trend, bringing meat alternative to supermarkets and restaurants across the country. Not only is going plant based hipper than ever before; it’s easier than ever before, too.

But it’s still tough

Nonetheless, I can’t say that this transition is simple for me. As I write this, I’m craving a pizza — the greasy, extra cheese and meat lover’s kind. These cravings probably won’t go away anytime soon, and I know I’ll go to a restaurant soon and non-vegan options will inevitably tempt me.

This should be expected. I’ve eaten animal products my whole life. I like hot dogs at ballgames, burgers and brats at family barbeques and ham, turkey and kielbasa over the holidays. I like wine and cheese nights, and I like pizza and beer days.

But now I know more about the environmental impact of meat more than I ever had before. I also know that I’m capable of a plant-based diet for more than a blip on the calendar — though I still have a long way to go. At the very least, veganism will never again be intimidating or out of reach for me.

Transitioning to a plant-based diet can be viewed as a sacrifice, or it can be viewed as simply a change. And we’ll need a lot of changes to tackle global warming, the biggest threat humanity has ever seen.  I’ll struggle with this diet, and I’ll surely cave a lot, but I’m trying my best given what I know about our planet’s predicament.

If I can go plant based — someone who previously had never used a kitchen appliance more complicated than a can opener — so can you. Or just try it for a week. And then maybe six weeks. Who knows? You might have fun, all while doing your small part to save the planet.

For more plant-based tips, check out Earth Day Network’s campaign Foodprints for the Future. There you can learn more about how Earth Day Network is working to a build a future where everyone has access to low-impact, healthy food that’s good for us and for the Earth.

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There’s no shortage of sweets over the holidays. But for those of us trying to shrink our carbon footprint with plant-based diets, we don’t have many non-dairy dessert options. Some of the most common desserts are made with animal products, many in large measurements.

So, how you can continue to enjoy your favorite desserts while minding the health of the planet? Fortunately, many easy and delicious plant-based swaps can make your baking, and your appetite, more climate conscious.

1. Butter

More than ever before, grocery stores have stocks of plant-based “butters” and margarine made from a variety of oils, including coconut, avocado, canola, flax and olive. You can use these oils as a direct replacement for butter in your baking. If you want to be even more creative or want to bake without oil, you could even swap butter for applesauce or pumpkin puree.

2. Eggs

Several brands of egg replacements are on the market. I’ve had great success with one made of garbanzo bean flour and chia seed. Some other ideas are mashed bananas, ground flax seed or chia seed with water (try one tablespoon of the ground seed blended with three tablespoons of water), silken tofu, or aquafaba (the liquid in a can of garbanzo beans).

3. Chocolate

Chocolate is naturally free of animal products, and the higher the percentage of cacao (the darker the chocolate), the more likely it is to be dairy-free. Double check the ingredients list to make sure that milk is absent. And to support better labor practices and farming methods, look for brands with labels like FAIRTRADE International, Fair Trade Certified, Equal Exchange or Rainforest Alliance Certified. Check out Green America’s Chocolate Scorecard for a comprehensive guide!

4. Milk

Over the last few years, a deluge of non-dairy beverages has hit grocery stores. There are now alternative beverages made from soy, almond, cashew, macadamia, coconut, hemp, oat, rice, banana, pea protein and more. Some of these beverages work better in baking than others, depending on the recipe.

5. Heavy cream

Once again, silken tofu takes the stage. Silken tofu can be blended alone or with soy milk, depending on the consistency you want. If you’d rather use coconut, you can make coconut cream with coconut milk (store the can in the fridge and skim off the solidified coconut cream). You can also blend an alternative beverage such as soy or rice with margarine or olive oil.

Grab some recipes

You may want specific recipes for the exact measurements of these swaps, tailored to what you are baking. Check out some of these great blogs for vegan-baked good inspiration:

• Plant-Powered Haile — Haile Thomas, a plant-based activist and a Foodprints for the Future Ambassador, gives great recipes.
• Minimalist Baker — Look no further for simple, quick recipes that call for 10 ingredients or less.
• Oh She Glows — Desserts that are just so, so good.

Don’t forget ice cream

As an ice cream fanatic, I can’t emphasize enough that non-dairy ice creams have greatly improved in recent years. Fabulous ice cream products can be made from soy, almond, cashew, coconut, hemp, oat, rice… Have you already tried almond-based ice cream and didn’t like it? Try coconut or oat instead!

Lastly, don’t forget the products which are already vegan by default, like most dark chocolate. Other options include graham crackers, Oreos, sorbet and lots of candy.

So, this holiday, indulge in outstanding desserts while also keeping it plant-based! Planet Earth will thank you. To learn more about the environmental and health benefits of a plant-based diet, check out Earth Day Network’s campaign Foodprints for the Future.

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It’s World Vegan Day, which for some, may raise images of health zealots and crunchy-granola hippies. In the last decade, however, veganism has undergone a mainstream transformation, with famed supporters like Zac Efron, Venus Williams and Bill Clinton.

“The most challenging part about being vegan has been the societal distaste — and distrust — of the word ‘vegan,’” says Sabrina Scull, food and environment campaign coordinator at Earth Day Network. “Luckily, this is becoming less frequent as more people recognize the health and environmental benefits of eating a more plant-based diet.”

Scull works on Earth Day Network’s Foodprints for the Future campaign, which connects our food choices with climate solutions by advocating for more plant-based diets, greater food accessibility and reduced food waste. At its heart, Foodprints addresses our food systems, identifying food production, consumption and disposal as some of the largest contributors to climate change.

So, if you want to save the planet and curb greenhouse gas emissions, one of the most immediate ways to do so is ditching meat for plants.

Where’s the beef?

Meat is problematic, not only for our health but also for the planet’s. Animal agriculture is one of the leading causes of the world’s most pressing environmental issues, accounting for 18 percent of the world’s greenhouse gas emissions. That’s the equivalent of the emissions from every car, train, plane and ship on Earth.

In the U.S., industrialized livestock drive deforestation and greenhouse gas emissions, which fuel climate change. The Intergovernmental Panel on Climate Change outlined these problems and more this summer, in its special report on climate change and land use. Unless we transform our food systems, which includes animal agricultural practices and changes in diet, we’re primed for an even warmer world, which, in turn, will bring more droughts, wildfires, insect outbreaks and extreme weather events.

The good news is that carbon’s carbon, no matter the source. Any step you can take to reduce CO2 — from limiting air travel to installing solar panels — helps fight climate change. Cutting out or your reducing your consumption of meat is something that almost anyone can do. This small switch can make a big impact.

“Unlike other complex solutions, food is so simple,” said Dotsie Bausch on an Earth Day Network press call this month. “Each and every one of us has the power to make a positive impact three or more times a day, with every food choice we make.”

According to Project Drawdown, transitioning to plant-rich diet is the number four solution out of 100 to reducing total atmospheric CO2 (reducing food waste — another thing we can each do individually — is number three). Simply substituting one meal of chicken a week for vegetables and grains would be the same as taking more than half a million U.S. cars of the road, according to the Environmental Defense Fund.

Going vegan — at your own pace

We know going vegan can sound scary, especially when faced with the prospects of a pizza-less experience. We get it, and so does Scull. That’s why she and countless others suggest “taking your time easing into a more flexitarian, vegetarian or vegan diet.”

No one’s saying you should go cold turkey (or cow or pig), but we can all learn from a couple seasoned vets on how to transition from all that meat and dairy that currently comprises the modern diet.

“When I transitioned my diet, I read a lot about different vegan recipes and diet staples and sought the advice of vegans I knew,” said Scull. “Overall, I recommend trying to eat less meat as much as possible, perhaps trying to be vegan or vegetarian for a couple of days a week.”

Like the Meat Free Monday campaign, incorporating a few plant-based choices into your diet, one step at a time, can be a good way to cut down on your personal carbon emissions.

“I don’t think you can approach with a sledgehammer,” said Paul McCartney, a leader of the campaign, in an interview with National Geographic. “You’ve got to kind of just keep it gentle.”

Echoing this approach, environmental advocate and former actress Suzy Amis Cameron argues you don’t have to go vegan at every meal to have a positive impact on the planet. In her book “One Meal a Day: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet,” Amis Cameron writes, “By switching one meat- or dairy-based meal a day, we can slash our personal water and carbon footprint by about 25 percent.”

Jonathan Safran Foer, author of “We Are the Weather: Saving the Planet Begins at Breakfast,” suggests another way to cut back on meat products: going vegan for breakfast and lunch. In an interview with Slate, Foer references a report published in Nature that stated people in the U.S. and U.K. need to eat 90% less red meat and 60% less diary to save the planet from the worst effects of climate change.

“I, for one, don’t really want to keep a little diary of all the food that I’m eating and do the math at the end of every day or every week,” Foer said. “So I was trying to think of what’s a convenient way to think about approaching those numbers that is also going to feel possible.”

The climate crisis is big. Global warming, by definition, is global. Through that lens, tackling climate change by curbing carbon emissions seems daunting, almost impossible, for one individual. But changing our diets is one way we can make a significant impact.

“A vegan diet is more ethical, for the welfare of animals and the planet, but also for our fellow humans and our future generations,” said Scull. “Going vegan is the most immediate action you can take to reduce your carbon footprint and help fight climate change.”

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