Try just one meat-free meal for the health of our planet during World Meat Free Week between 17-23 June 2019
Today June 17th, sees the beginning of World Meat Free Week 2019. This year’s campaign returns to put a spotlight on the importance of reducing our meat intake for the sake of our planet by encouraging people to try just one meat free meal.
The water used to produce just one hamburger is the equivalent to the water used in two months’ worth of showers!
Research estimates that the global population will reach 9.1 billion by 2050 and, with a rise in consumption, this larger public will require an extra 200 million tonnes of meat annually if we continue at our present rate of consumption. Recent research shows that diets inextricably link human health and environmental sustainability, with the research recommending that for a diet within global planetary boundaries, less than 100kcal per day should come from meat, and only 15kcal per day from red meat.
What’s more, livestock farming, uses 77% of global agricultural land, which contributes to the destruction of habitats, with meat production already responsible for nearly 15% of global greenhouse gas emissions. 80% of the deforestation of the Amazon Rainforest is also attributed to beef production. It is now widely accepted that to increase our output to meet the rising demand is neither sustainably nor ethically feasible. Experts say that by 2050 the developed world will need to reduce their meat consumption by 50%.
The great news? Making just a simple swap to try just one meat-free meal during World Meat Free Week can have a huge impact and act as a catalyst to further behaviour change to a “less and better approach to meat” for the sake of a healthier planet.
Individually, one meal swap will:
- Save greenhouse gas emissions equivalent to enough electricity to charge your mobile phone for two years
- Reduce your carbon footprint by up to 50%
If everyone did it, then globally, we would save:
- The carbon equivalent of boiling a kettle more than 1 trillion times – that’s a lot of tea and coffee!
- Over 685 billion calories – that’s over 1.2 billion Big Macs
Recent research shows that for the first time ever the majority of the UK (52%) are actively reducing the amount of meat they eat. Furthermore, over 3.5 million UK residents identify as vegan, and a whopping 7 million are switching to vegetarianism to help decrease their carbon footprint.
It’s easy to take part in this year’s World Meat Free Week, simply pledge your support at www.worldmeatfreeweek.com and swap just one meal to a meat-free option between 17th to 23rd June 2019. With over 7 billion people on this planet, if we try just one meal, we will have a big impact on Earth’s future.
World Meat Free Week has kindly agreed to share the following 2 recipes: a Griddled Peach, Courgette and Teriyaki Tofu Salad and Teriyaki Tofu and Pineapple Salsa Tacos both using Cauldron Teriyaki Tofu Pieces. If you want inspiration for the week ahead, don’t forget to visit my vegetarian and vegan recipe section.
Griddled Peach, Courgette and Teriyaki Tofu Salad
Prep time: 10 minutes
Cook time: 15 minutes
2 packs of Cauldron Teriyaki Tofu Pieces
2 peaches, halved, de-stoned and sliced
1 courgette, sliced into long strips
2 Tbsp tamari
1 Tbsp orange juice
1 tsp brown sugar
15g edamame beans
1 pack of pre-cooked Quinoa
For the dressing:
1 Tbsp tamari
2 Tbsp orange juice
1 Tbsp orange zest
1 Tbsp sesame oil
¼ tsp pepper
8 mint leaves
- Mix together the tamari and orange juice with the brown sugar and drizzle over the peaches.
- Place a griddle pan on to a high heat and grill the peaches, courgettes with the Cauldron Teriyaki Tofu pieces for 3-4 minutes, until slightly charred. Once cooked set aside.
- Mix together rocket, edamame beans and quinoa. Add the peaches and tofu to combine and transfer to a serving plate.
- To make the dressing, mix all ingredients together until combined.
- Garnish with mint leaves and pour the dressing to serve.
Teriyaki Tofu and Pineapple Salsa Tacos
Prep time: 15 minutes
Cook time: 10 minutes
1 pack of Cauldron Teriyaki Tofu Pieces
1 Tbsp olive oil
200 g pineapple, cut into thick slices
1 jalapeno, de-seeded and finely chopped
8 cherry tomatoes, finely chopped
¼ red onion, finely chopped
5g mint, finely chopped
¼ tsp salt
¼ tsp ground black pepper
4 corn tortillas, grilled
3 Tbsp vegan yoghurt mixed with 1 tsp lime zest
16 coriander leaves
1 Tbsp peanuts, chopped
- Brush a griddle pan with the olive oil and place on a high heat. Add the tofu and the pineapple to the pan and cook for 5 minutes, until the pineapple is charred. Set the pan aside off the heat.
- Remove the pineapple and roughly chop. Place in a bowl with the jalapeno, cherry tomatoes, red onion, mint, salt and pepper to make the pineapple salsa. Mix until combined.
- To serve, top each tortilla with the pineapple salsa, teriyaki tofu pieces, a drizzle of the vegan yoghurt, coriander leaves and chopped peanuts.