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.

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This has truly been a year like no other. And this holiday season is no less challenging.

While gathering in-person with friends or family is difficult this year, maintaining traditions can bring us closer together. Incorporating environmental practices into your holidays can be a unique, fun way to celebrate.

Here are eight tips to enjoy these holiday traditions — with an environmentally-friendly twist.

1. Put less packaging on your gifts. Reuse wrapping paper; use old newspaper, magazines or whatever you have lying around. Reuse cardboard boxes and packing peanuts. Buy recycled or tree-free cards made from materials like hemp or send e-cards! Don’t forget to shop at green companies.
2. “Regifting” is not a crime! Pass along hand-me-downs and heirlooms. These are also called “story gifts” because they have a story behind them.
3. Recycle your Christmas tree when you can no longer use it. Put it outside to provide shelter for local wildlife or compost it!
4. Use reusable utensils, plates, napkins and table cloths for your meals. Compost leftover food.
5. Volunteer your time to communities and organizations that are most in need. Donate unwanted gifts.
6. Give gifts from the heart instead of the store! Offer to help with chores or other tasks. These can be more valuable than consumer products.
7. Use plant-based ingredients for your holiday meals. Not only are they better for the environment, but they also taste good too! Check out some recipes for inspiration.
8. Create DIY décor — make the room festive with berries, popcorn and outdoor greens.

Let’s be mindful of our environmental impact while making the most of the season. Join the Earth Day movement to take action even after the holidays are over.

The post 8 tips to green your holiday appeared first on Earth Day.

Good morning, and welcome back to This Week on Earth. Each week, we highlight the latest environmental news and what it means for our planet.

Protests continue across the world, including the Mass Poor People’s Assembly and March on Washington this Saturday. Global daily emissions are jumping back to pre-pandemic levels as countries reopen. And it turns out, plastics are everywhere. 

Check out our week in review.

Climate change and pregnancy risks

Research published this week linked climate change to negative health effects for pregnant women and babies. As climate change worsens, heat rises and air pollution increases, factors that increase the likelihood of premature, underweight or stillborn babies. According to the study, black mothers are affected most.

“We already know that these pregnancy outcomes are worse for black women,” said Rupa Basu, one of the paper’s authors, to the New York Times. “It’s even more exacerbated by these exposures.”

Big Dairy’s huge climate footprint

A new study found that the world’s 13 largest dairy farms have the same climate footprint as the entire United Kingdom, reports Grist. 

Cows are a huge source for methane emissions, a greenhouse gas that absorbs much more heat than CO2. Meanwhile, according to the report, consolidation and rising production among dairy companies have accelerated these emissions. 

Many know the link between meat consumption and climate change, but the latest study shows the huge, and growing, climate impact of dairy. The news provides yet another reason to go plant based (here are some of our favorite plant-based recipes to get started).

PG&E pleads guilty to 2018 wildfire

In late 2018, the deadliest and most destructive wildfire in California’s history tore through the northern part of the state. At least 84 people died directly from the blaze and it damaged towns across Butte County. 

On Tuesday, California utility company Pacific Gas & Electric (PG&E) pleaded guilty to 84 counts of involuntary manslaughter and one felony count of unlawfully causing a fire, reports NBC News. 

“Our equipment started that fire,” PG&E Corporation CEO and President Bill Johnson said in a court hearing. “I wish there was some way to take back what happened, or to take away the impact, the pain that these people have suffered. But I know that can’t be done.”

The EPA’s latest failure: Air quality

Research shows that current air pollution standards are inadequate to protect public health, yet lately the Environmental Protection Agency’s deregulatory and skeptical-science approach has trumped all else, including human lives.  

The EPA, initially created to protect its citizens from environmental pollution, is now refusing to tighten restrictions on air pollution. And since the costs of air pollution are inequitably distributed, low-income communities and communities of color are disproportionately bearing the brunt of the EPA’s failures. 

Read the full story at Vox. 

Unilever’s ambitious carbon goal

Unilever, one of the largest consumer goods companies in the world, recently set an ambitious goal: The company plans to reach net-zero emissions by 2039, 11 years before the official deadline, set by the Paris Climate Agreement. 

Hundreds of countries and companies promise to reach net-zero carbon emissions by 2050 — but many continue to miss these targets. Perhaps the latest from Unilever can start reversing that trend. Read the full story by Fast Company. 

Did we say 2050? Scratch that 

Energy experts predict we have six months to change the course of the climate crisis and prevent a post-pandemic rebound in greenhouse gas emissions, reports The Guardian. If we don’t, a climate catastrophe is all but guaranteed. 

Calls for a green coronavirus recovery are now even more urgent. 

“A post-Covid world must be a fair one,” said Jamie Peters, campaigns director at Friends of the Earth, in an interview with The Guardian. “It will only be equitable if the government prioritises health, wellbeing and opportunity for all parts of society. As if the case was not compelling enough in a dangerously heating planet, it is even more urgent post-Covid.”

Green recoveries, sans U.S. 

Speaking of green coronavirus recovery, the U.S. has yet to see any of its  $3 trillion in relief packages go toward addressing climate change.

“It is irresponsible from a very basic good government perspective to not have any of that money go to clean energy and fighting climate change,” Julian Brave NoiseCat, Vice President of Policy and Strategy at Data for Progress, tells NPR.

Other economic disasters — like the Great Depression and the 2008 recession — led to massive shifts in the energy sector. So far, that’s not been the case for the world’s second-largest greenhouse gas emitter.

Heat is killing Americans — and we’re not responding fast enough

This is a long read, but well worth the time. Five reporters investigate how a decade of neglect and politics undermined the Center for Diseases Control and Prevention’s fight against climate change, specifically extreme heat. 

Interviewing experts, outlining histories and telling stories of people on the frontlines of heat waves, the team of reporters depict a nationwide tragedy in which the U.S. has failed to respond. This investigation was conducted by Columbia Journalism Investigations and the Center for Public Integrity and co-published in partnership with The Guardian.

Save the platypuses

Now, for some good news: A small group of wild platypuses rescued from the Australian wildfires is returning home after months at the zoo. 

Platypuses are extinct in 40% of their historic range, and this estimate came before the devastating 2019 bushfires consumed habitats holding more than one billion animals. The Taronga Zoo in Sydney organized several rescue missions into the affected areas — saving seven of these animals, deemed a “legacy species.”

Read the full New York Times story.

The post This Week on Earth: 6 months to avoid a climate crisis appeared first on Earth Day.

Benjamin Cuker, Ph.D. is a Professor of Marine and Environmental Science at Hampton University, a Pew Fellow in Marine Conservation and the author of the soon to be published book by Springer Nature, “Diet for a Sustainable Ecosystem: The Science for Recovering the Health of the Chesapeake Bay and its People.”

Smithfield Foods CEO Kenneth Sullivan was dead wrong when he said, “For the security of our nation, I cannot understate how critical it is for our industry to continue to operate unabated.”

In truth, the tight packing of animals in concentrated feeding operations promotes the emergence of diseases that cause human epidemics. And the tight packing of people on the production lines in slaughterhouses promotes the spread of these infections. 

In other words, the meat industry is making us sick. To prevent the next pandemic, and to survive the current one, we must stop eating meat. 

The human experience with epidemic infectious diseases is a relatively recent phenomena, tracing to the beginning of animal husbandry about 10,000 years ago. While humans hunted for thousands of years before then, domestication of livestock meant much closer contact with animals and their diseases.  

And every known epidemic disease to plague humans originated in animals. These diseases that originate in animals are called zoonotic diseases, which span through history: The Rinderpest virus of cattle gave us measles; domesticated pigs gave us whooping cough; domesticated ducks produced influenza; and chickens hatched typhoid fever. 

These disease agents are microparasites, bacteria or viruses that reproduce in the animal host. The host releases the next generation of the diseases to infect a new individual. As is true of parasites in general, these infective agents co-evolved with their hosts so as to rarely kill them.  A parasite that kills its host population is soon without its next dinner. Such is the balance of nature. 

When a human encounters a virus it hasn’t coevolved with, however, the human has little defense against it. That’s why thousands of people are presently dying of a coronavirus, a disease that most likely originated in bats, jumped to another mammal and eventually to us.

The next big epidemic lurks around the corner, awaiting a novel zoonotic disease to jump from animal to human. Most recent epidemics originated from two sources: industrialized animal farming operations and deforestation.

The global poultry industry poses the biggest threat. Confining 30 thousand or more broiler chickens in a single building is a recipe for epidemic soup. 

And factory farms act as laboratories for antibiotic-resistant bacteria that infect and kill thousands each year. Factory farming of livestock consumes about 80% of the antibiotic used in the U.S. Mostly as a growth promoter, and secondarily for controlling bacterial diseases. Even if not lethal, such infections compromise health, making people more susceptible to other pathogens, such as COVID-19.

Eating the meat produced by these factory farms causes chronic diseases — obesity, type-2 diabetes, stroke, various cancers — that eventually kill outright, but also weaken a person’s ability to fight COVID-19 and other pathogens. Coronary artery disease is the number one cause of death in the U.S. and around the world. The disease is essentially absent in populations that don’t eat animal products.  

Meat and dairy production is also a leading cause of climate change, contributing over 14% to global greenhouse gas emissions. A warmer world creates an environment where viruses more easily spread, be it through migrating animals or warmer temperatures that keep disease-carrying vectors like mosquitoes alive longer.   

If everyone adopted plant-based diets, not only would greenhouse gas emissions plummet, but it would save millions of people from dying of heart disease and emerging infectious diseases each year.

Visit Earth Day Network’s Foodprints for the Future campaign to learn how you can make the change. 

The post To help prevent pandemics, stop eating meat appeared first on Earth Day.

During these trying times, grocery stores may be low or out of some of your mealtime staples — meat and dairy included. 

The COVID-19 pandemic exposes many of the challenges within the agriculture industry, as working conditions in meat processing plants place employees and the supply chain at risk. A Centers for Disease Control and Prevention report from late April cited nearly 5,000 cases in facilities across the country, driving both beef and pork production down 35% from this time last year. 

For those who are home with their kids, it may feel difficult to come up with creative, tasty meals that appeal to the little ones — especially when some of their go-to favorites are in short supply. With unpredictable meat and dairy supplies, now is a great time to get creative with plant-based meals. 

We came up with some easy plant-based swaps and kid-friendly ideas to help you get started. 

Breakfast

Pancakes

A smiley face pancake can start anyone’s day off on the right foot. Swap a few ingredients, and make your pancakes plant-based — while still keeping them fluffy! 

Use whole grain flour to boost fiber and nutrients or a gluten-free flour option to accommodate for allergies. Complete your plant-based pancake masterpiece with a chocolate chip, banana or blueberry smile.

Bacon

One of the most common struggles of plant-based hopefuls is giving up bacon. But I am happy to tell you that you can still complete your breakfast spread with a crisp, salty strip… of mushroom! 

Hear me out. With the right spices and flavors, you can transform a variety of mushrooms into a bacon alternative that will work perfectly as strips, bits and in wraps — oh my! 

Muffins

Plant-based muffins and breads are another easy, quick breakfast that you can pack full of healthy nuts and berries, or make sweet with vegan chocolate chips. 

Easily switch to a dairy-free milk alternative and use canola or coconut oil instead of butter. I personally love a warm banana-nut muffin with a spread of peanut butter to start off my day. 

Lunch

Mac and cheese

Mac and cheese is a quintessential kid’s meal with so many opportunities for creativity. 

You can use whichever pasta is best for your kiddo (bows or shells, whole grain or gluten free) and top it off with broccoli or the aforementioned mushroom “bacon” bites. Wow the dinner table with this dairy-free mac and cheese recipe!

Cauliflower Bites

Whether it’s a quarantine lunch on day…(what day is it??), or your first potluck back together with family, BBQ or buffalo cauliflower bites are sure to impress hungry mouths of all ages. These healthy alternatives to wings are great for a quick lunchtime finger food and easily pair with your favorite veggies and dip.

Grilled Cheese

If there were ever a time for comfort food, quarantine is it. Try a nice, melty, dairy-free grilled cheese with your favorite soup. This recipe is interesting because the dairy-free cheese is actually made of potatoes, carrots and onion — great for slipping some hidden veggies passed picky eaters. 

Snack

PB&J bites

If you thought a PB&J couldn’t get more “to-go”, think again! These peanut butter and jelly balls are the perfect afternoon snack. You can switch to a nut-free butter, pick your favorite fruit spread and add in whatever extra mixings your tastebuds desire. Recipes are more “guidelines” anyway, so get creative!

Ants on a log

Invite your little anteaters… er… I mean children… for an afternoon snack of ants on a log. With tons of different veggie and dip options, this is a great snack for even the pickiest of eaters. 

Crispy kale chips

There is no disguising this leafy, green, fiber and nutrient packed snack, but if you season these crispy kale chips like your favorite chips, you and your snack pack will only have to worry about who is going to get the last bite!

Dinner

Sloppy joes

Dinner tastes better when it’s messy. 

Sloppy joes are a fun and easy meal for any busy family, and this plant-based sloppy joe recipe is packed full of protein. You can DIY the flavors from the recipe, or just buy the spice mix at your local store. Maybe pick up some extra napkins while you’re there…

Pizza

Making plant-based pizza at home is a choose-your-own-adventure experience. 

Whether you make your own dough and cheese or buy premade, the process of dressing and topping your pizza with the family is almost as fun as eating it. Swap out flour dough with a cauliflower crust for an extra serving of veggies.

Spaghetti and “meat” balls

Whether you’re making a quick dinner for hungry preteens or preparing a romantic candlelit meal, spaghetti and meatballs is a fan favorite. Chickpea plant-based meatballs are super easy to make and packed with flavor. For extra veggies, switch your pasta of choice to zucchini noodles or spaghetti squash. 

Dessert

Cookies

Need to find your happy place? The smell of warm chocolate chip cookies might be a good start. The switch to plant-based is almost unnoticeable in this super easy dairy-free chocolate chip cookie recipe. 

Pudding

This dairy-free pudding recipe is the perfect base for creative concoctions. Get creative with toppings like cookie crumbles and gummy worms (to stay plant-based, look for gummy brands without gelatin).

Apple nachos

A dessert that doubles as a hearty helping of fruit? Yes, please! End your evening with a plate of sweet apple nachos topped with caramel, coconut and chocolate chips. Try sticking it in the oven for a warm, gooey version.

Stick to plant-based, even after everyone is full

According to recent research from Earth Day Network and Yale, over 90% of Americans are willing to eat more fruits and vegetables, and more than half indicated that they would willingly eat more plant-based meat alternatives. Why not try some plant-based recipes with your family?

For more plant-based recipe inspiration, check out our Earth Day Climate Friendly Recipes. Follow our Foodprints for the Future campaign to learn more about the environmental and health benefits of eating a plant-based diet.

The post Plant-based swaps for kid-friendly meals appeared first on Earth Day.

The food we eat is pushing the planet to the breaking point. 

Our food system accounts for more than a quarter of all greenhouse gases, making animal agriculture one of the largest contributors to climate change. 

You can avoid these added emissions, however, by eating a plant-based diet, one of the best things individuals can do to combat climate change. Plus, eating a plant-based diet has been linked to general well-being and lowered risk of chronic diseases. 

The coronavirus pandemic has forced many of us home, giving us some extra time on our hands. That means it’s  a great time to try new tasty dishes and enjoy healthy, climate-friendly meals, many of which can be made with items you already own. 

So, to nourish your body, and protect the planet, we encourage you to try eating at least one plant-based meal each day for a week. Below are some easy recipes to try, brought to you by Earth Day Network’s Foodprints for the Future team:

ーBREAKFASTー

Overnight Oats with Peanut Butter

Prep time: 10 minutes

Cook time: sits overnight, but no cooking required!

Servings: 1 

Ingredients

½ cup your favorite non-dairy milk (we suggest oat milk or almond milk)

2 tablespoons peanut butter (or other nut butter of your choice)

½ cup rolled oats

¾ tablespoon chia seeds

½ teaspoon flax seeds

1 tablespoon maple syrup or coconut sugar

Berries, as a topping (optional)

Directions

• In a jar: add milk, chia seeds, flax seeds, peanut butter, and maple syrup or coconut sugar, then stir to combine. (The peanut butter doesn’t need to be completely mixed with the almond milk).
• Add the oats and stir a few more times.  Be sure that the oats are immersed in the milk.
• Cover securely with a lid or seal and set in the refrigerator overnight to soak.
• The next day, open and enjoy as is or garnish with berries. I personally love strawberries!

Note: Overnight oats will keep in the refrigerator for about 2 days.

Blueberry Muffins

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 12 

Ingredients

2 cups flour

2 ½ teaspoons baking powder

½ cup sugar

1 cup almond milk or oat milk

⅓ cup applesauce

1 teaspoon orange zest

1 teaspoon vanilla extract

2 cups blueberries, either fresh or frozen

Pinch of salt

Directions

• Preheat oven to 350 degrees and line or grease muffin tin.
• Mix wet ingredients in a bowl (or to save on a bowl use a 2-cup measuring cup to mix these ingredients)
• Mix dry ingredients separately.
• Combine wet and dry: Pour the wet mixture into the dry mixture and mix until just combined. Do not overmix!
• Add blueberries by gently folding them in.
• Spoon into muffin tins, filling each cup about ¾ full.
• Bake: Place in the oven (on center rack) and bake for 30 minutes.
• Let cool for a few minutes and enjoy! 

ーLUNCH OR DINNERー

Couscous with Vegetables

Prep Time: 5 minutes

Cook Time: 5 minutes

Servings: 2-3

Ingredients

1 ½ cups couscous

2 tablespoons oil (olive oil or vegetable oil)

Pinch of salt

1 ¾ cups veggie broth (or water)

1 cup vegetables (frozen, canned, or fresh – any vegetables you’d like to use)

Dash of seasoning (some options: soy sauce, salt and pepper, oregano and basil, rosemary, etc.)

Directions

• Bring the broth or water, salt, and 1 tablespoon of oil to a boil in a medium pot.
• Once the mixture is boiling, pour in the couscous, cover the pot with a lid, and reduce to a low heat for about 5 minutes.
• In a separate pan, heat 1 tablespoon of oil on medium, then add the vegetables and any desired seasoning, cook for 3-5 minutes, stirring occasionally until done.
• Fluff the couscous with a fork, then combine with the vegetables and serve.

Mujadarah/Rice with Lentils

Prep Time: 20 minutes

Cook Time: 35 minutes

Servings: 4

Ingredients

½ cup lentils

2 cups rice (long grain is best, but whatever you have on hand will work)

2 large onions, sliced

½ cup olive oil

1 teaspoon cumin

¼ teaspoon coriander

Pinch of salt

4-5 cups water

Directions

• Wash rice in a colander and soak in cold water for 15 minutes
• Heat 2 tablespoons oil in large saucepan, throw the onions in and cook until golden brown. Remove from pan and set aside.
• Wash lentils well with cold water and place in saucepan. Add 2 cups of water and bring to boil. Cook lentils until half cooked and drain into colander.
• Heat 2 tablespoons oil in saucepan. Drain rice, add to saucepan, stir and add the water. Add salt, cumin and coriander. Bring to boil.

Note: there should be at least an inch of water above the rice

• Reduce heat, cover pan and cook for 10 minutes. Add cooked lentils in and cover. Cook on low heat for 10-12 minutes.
• Add the onion, mix gently, then serve. 

Easy Pea Stew

Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 3

Ingredients

3 cups frozen peas

1 small onion, chopped

1 can (6 oz) tomato paste

½ small lemon

2 tablespoons olive oil

Pinch of salt

3 ½ cups water

Directions

• Heat oil in pot and add onions and a pinch of salt. Sauté for 2-3 minutes, or until soft.
• Add water and more salt, then bring to boil.
• Add peas, tomato paste and lemon juice, stir.
• Cover and cook on low heat until peas are tender and sauce has a thicker texture.
• Serve with rice.  

Fried Rice

Prep Time: 5 minutes

Cook Time: 50 minutes

Servings: 2

Ingredients

1 cup rice (white or brown)

1 tablespoon vegetable oil

1-2 cups vegetables (a bag of frozen mixed peas, carrots, corn is perfect)

2 cloves or 2 teaspoons garlic (can be fresh, powdered or a jar of minced)

½ onion, chopped

1-2 teaspoons soy sauce (you can use tamari or amino acids to make this gluten free)

Pinch of salt and pepper

Directions

• First, prepare the rice following the directions on the package. I usually cook rice in a small pot on the stove or in a rice cooker, which takes about 40 minutes (depending on the type of rice).
• Heat the vegetable oil on low (I prefer to use canola oil instead of olive oil when cooking on high heat) and add the garlic.
• Add in chopped onion and stir, cook for 2-3 minutes.
• Pour in vegetables and cook on medium heat for 3-5 minutes.
• Add in cooked rice, salt, pepper and soy sauce.
• Cook, stirring occasionally, until vegetables are cooked through or slightly browned.
• Serve, feel free to add more soy sauce to your taste.

Pasta with Frozen Vegetables

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Servings: 2-4

Ingredients

1 bag of frozen vegetables (there are many different kinds of frozen vegetables, so whatever you have in your freezer is great!)

1 box of pasta

1 tablespoon vegetable oil

2 cloves or 2 teaspoons garlic (can be fresh, powdered or minced)

1-2 teaspoons dried herbs (oregano, basil and rosemary)

1 teaspoon red pepper flakes (optional)

4-6 quarts water

Pinch of salt and pepper

Directions

• Bring 4-6 quarts of water to a boil over high heat in a pot (add a pinch of salt).
• In a pan, heat up vegetable oil on low and add in garlic, then add frozen vegetables, salt and pepper, dried herbs and stir occasionally.
• When the water has come to a boil, pour in the pasta and cook according to the directions on the box.
• When the pasta is done, combine with the vegetables, stir together for several minutes.
• Serve, feel free to add more salt and pepper and red pepper flakes.

Easy Chili

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 6

Ingredients

1 large can (28 oz) diced tomatoes (use the liquid)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) garbanzo beans, drained and rinsed

*Note: You can use any beans you’d like – or even lentils – but these are my favorites. I suggest 3 cans, or an equivalent amount of dried beans.

4 cloves or 4 teaspoons garlic (can be fresh, powdered or minced)

1 tablespoon vegetable oil

½ – 1 cup water or vegetable broth

2 tablespoons chili powder

1 large onion, chopped

1 tablespoon cumin

1 ½ teaspoon dried basil

1 ½ teaspoon dried oregano

1 small can (8 oz) mushrooms (optional)

Directions

• Heat the oil, onion and garlic on medium in a big pot for 5 minutes.
• Add all other ingredients and stir thoroughly.
• Bring to a rolling boil, then reduce to a low temperature simmer.
• Cook on low at a simmer for about 30 minutes, stirring occasionally.
• Serve, feel free to garnish with more herbs. Goes very well with bread, crackers or tortilla chips.

ーSNACKSー

Banana Bread

Prep Time: 5 minutes

Cook Time: 50 minutes

Servings: 1

Ingredients

1 ¾ cups flour

• You can use unbleached all-purpose or spelt. If you are gluten-free feel free to use a GF blend or even oat flour.

⅓ cup cane sugar OR ¼ cup cane sugar with 2 tablespoons coconut sugar 

2 teaspoons baking powder

½ teaspoon baking soda

⅓ cup applesauce

1 teaspoon vanilla extract

3 large overripe bananas, mashed

¼ cup almond milk (or oat milk)

Directions

• Preheat oven to 350 degrees and grease a loaf pan.
• In one medium sized mixing bowl: mash the bananas, add applesauce and vanilla extract, then mix again.
• To this mixture, add the flour, sugar, baking soda, baking powder and salt. Mix well, but don’t overmix, just until the flour is combined. Batter will be a little thick and there will be a few lumps, so no worries. If the mixture seems a little too thick, add a bit more milk, especially if using heavier flours such as whole wheat or spelt.
• Pour batter into the loaf pan and bake for about 50 minutes.
• Insert toothpick in bread to test if it’s done. If it comes out clean it means your bread is ready!
• Remove from oven and let cool for 10 minutes before slicing.

Black Bean Dip

Prep time: 5 minutes  

Cook time: 5 minutes

Servings: 1

Ingredients

½ lime or 2 tbsp lime juice

2 cans (15 oz each) of black beans, drained and rinsed 

½ cup chopped onion, either red or yellow

¼ teaspoon cumin

¼ teaspoon coriander

1 jalapeno, diced

Salt and pepper

Directions

• Put all ingredients in a food processor or blender and blend until smooth.
• Garnish with parsley or cilantro and enjoy! 

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Over a century ago, a young muckraking journalist wished to inspire a socialist revolution over the “veritable fortress of oppression” that was industrial capitalism. Instead, he inspired revulsion over what we eat. 

“I aimed at the public’s heart, and by accident I hit it in the stomach,” Upton Sinclair famously said, regarding his 1906 novel The Jungle.

The Jungle follows a Lithuanian immigrant, Jurgis Rudkus, whose American Dream is quickly chewed up and spit out by Chicago’s meatpacking industry. Tragedy after tragedy strikes Jurgis, who loses his family, hope and dignity to the industrial machine of the city’s urban jungle.

But it wasn’t Jurgis’s personal struggle that outraged the public most — it was the novel’s grotesque depictions of meatpacking, such as this one: “The meat would be shoveled into carts, and the man who did the shoveling would not trouble to lift out a rat even when he saw one — there were things that went into the sausage in comparison with which a poisoned rat was a tidbit.”

The novel famously sparked the United States’ first food and safety laws, the Pure Food and Drug Act and the Meat Inspection Act, which laid the groundwork for future consumer protection legislation.

But today, Sinclair’s vision of a more humane meat industry is far from realized. Though we may no longer sweep poisoned rats into our sausages, the same factors Sinclair detailed in early-20th-century meatpacking — ruthless efficiency, industrialism and, above all, profit — drive today’s factory farms, now more than ever.

The Jungle is alive and well in the factory farm industry of the 21st century.

Factory farming accounts for nearly all meat production in the United States, and its footprint is growing: In the 15-year period between 1997 and 2012, factory farming rose 20%. In nearly the same time, the number of dairy cows on factory farms increased by 120%, with hogs increasing by 70% and broiler chickens by 80%.

These increased numbers are pushing the planet to its breaking point: While meat in the time of The Jungle sickened workers and consumers, today it’s poisoning our planet. In fact, industrial animal agriculture is a huge contributor of some of the world’s biggest environmental problems.

Animal agriculture accounts for anywhere between 14.5–18% of global greenhouse gas emissions (that’s as much as every plane, train, automobile and ship on Earth). What’s more, the meat industry accounts for about 70% of agriculture land usage, causing  deforestation, habitat destruction, biodiversity loss and water contamination. The wastewater and agricultural runoff from factory farming also create ocean dead zones, devastating ecosystems and biodiversity both by land and by sea.  

Still, our appetite for cheap meat has barely wavered since Sinclair’s time — only about 4% of Americans identify as vegetarian or vegan today, per recent polling by Earth Day Network and the Yale Program for Climate Change Communication.

Perhaps our American love affair with cheap meat is aided by the separation between Americans and their meat.

In The Jungle, when Jurgis and his family tour one of the pork-packing buildings, they are forced to face the meatpacking industry, and all the brutality that comes with it, for the first time:

“Now suddenly [the machine] swooped upon [the hog], and had seized him by the leg. Relentless, remorseless, it was; all his protests, his screams, were nothing to it — it did its cruel will with him, as if his wishes, his feelings, had simply no existence at all; it cut his throat and watched him gasp out his life.”

All Jurgis can mutter is, “I’m glad I’m not a hog!” Like meat-eaters today, Jurgis’s awkward jokes establish emotional distance between consumers and their food, enough distance to blindly accept the harsh reality of animal agriculture and all that it entails, including its contribution to a more polluted and warmer world.

Just over 100 years later, novelist Jonathan Safran Foer echoes similar sentiments in his 2009 book Eating Animals: “Having little exposure to animals makes it much easier to push aside questions about how our actions might influence their treatment.”

These two books, separated by more than a century, demonstrate that preference may uphold the entire existence of factory farming in the U.S. (and, increasingly, around the world): Despite all we know of the perils of factory farming — the suffering the animals go through, the stress it puts on our planet — is our only justification for this industry taste?

Sinclair seems to suggest as much toward the end of The Jungle: “Meat is obviously more difficult to produce than vegetable food, less pleasant to prepare and handle, and more likely to be unclean. But what of that, so long as it tickles the palate more strongly?”

Habits are hard to break, and meat has long been a staple of the American diet. But now we know about meat’s impact on our environment. To ignore these impacts is to adopt irresponsibly wishful, even willfully ignorant, thinking. And whether we act on our stomach — or our hearts, as Sinclair wished when he wrote The Jungle — we must act.

“We can’t plead ignorance, only indifference,” writes Foer. “We have the burden and the opportunity of living in the moment when the critique of factory farming broke into popular consciousness.”

On today’s anniversary of the publication of The Jungle, consider plant-based foods — foods with much lower carbon footprints than factory-farmed meat — for a more just and sustainable future. Learn more at Earth Day Network’s campaign Foodprints for the Future.

The post As ‘The Jungle’ marks its anniversary, factory farming remains our 21st century nightmare appeared first on Earth Day.

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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