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Nature Challenge NewsletterEdition two: Make one day a week meat freeDear Nature Challenge Champion,
Read on to see how easy it is to reduce meat from your diet. (And you don’t have to become a vegetarian to make a difference.) By designating one day a week to be meat-free, you’ll be conserving valuable water, energy and land resources. I think you’ll be amazed to see how such a simple lifestyle change can make a difference to our environment. If you have any tips and recipes to share, be sure to visit our online community.
February, 2003Contents:
 Although many people reduce their meat consumption for health or humanitarian concerns, there are also environmental reasons for eating less meat. Meat production requires a tremendous amount of resources such as water and fossil fuels, while runoff from livestock operations may pollute rivers, lakes and even drinking water. What are YOU looking at? Did you know:
TASTY MEAT ALTERNATIVES Meat supplies us with protein, fat, some B vitamins and minerals (mostly iron and zinc). Additionally, fish supplies vitamins A, D and F. All of these nutrients can be found in other sources.
Nuts and Seeds: Hazelnuts Brazil Nuts, Almonds, Cashews, Walnuts, Sesame Seeds, Pumpkin Seeds, and Sunflower Seeds. Legumes: Beans (black beans, kidney beans, navy beans, lima beans, soya beans, chickpeas etc.), Peas (green and yellow peas, black-eyed peas), Lentils (red and green lentils), and Groundnuts (such as peanuts). Grains and Cereals: Rice, Wheat, Millet, Quinoa, Teff, Barley, Buckwheat, Corn, Spelt, Kamut, Oats, Rye and Amaranth. Cooking instructions. Vegetables: Some raw vegetables are required for good health and digestion, otherwise vegetables may be lightly steamed, sautéed or baked to best preserve nutrient content. Sea vegetables are especially nutritious (kelp, alaria, dulse). Remember: Food choices should be local and organic whenever possible! More information on vegetarian sources of fat, vitamins and minerals. Send a free fax to the Minister of Agriculture and Agrifood Lyle Vanclief, urging him to develop ecologically sound guidelines to deal with sewage from livestock operations. ------------------------------------------------------------------------------- Enjoy veggies--even in winter! In winter, obtaining fresh, local produce is more difficult. Here are some ways to ensure you have access to vegetables when there’s snow on the ground: 1. Winter storage. When stored properly, fresh vegetables keep most of their food value and flavour. Good winter keepers include potatoes, carrots, beets, cabbage, Jerusalem artichokes, sweet potatoes, turnips, rutabagas, winter squash, onions and garlic.More information. 2. Winter gardening. Certain varieties of vegetables may be left in the garden over winter with mulch or other covers and harvested as needed when the weather warms up. Green vegetables such as spinach, chard, kale, mustard, collards and leeks can be planted in autumn for winter use. More information. 3. Freezing and Canning Produce. You can freeze most vegetables and fruits -- if you know how. 4. Dehydrating Produce. This method of preserving food removes water from produce and preserves its nutritional value. Best of all, food dehydrators are relatively inexpensive. For a comparison of the nutrient values of a selection of frozen, canned and dehydrated produce, see the U.S. Dept. of Agriculture Research Services Division report. 
"As a vegetarian who didn't convert until age 50, let me assure you that you will be able to find excellent meals that are meat free, without compromising taste. While I am a vegetarian and animal rights activist, I recognize this lifestyle isn't for everybody. However, every seven people taking the challenge will provide the same benefits to the environment as a single person going vegetarian full-time. When you add the health benefit of taking this challenge, it's clearly a win-win situation. I suggest trying Burger King's veggie burger – I quite enjoy it. Also have a look at www.veggierevolution.com it has several menu plans that should make it easy to take the challenge. My wife and I have also found that we can still go out and have good vegetarian selection. We rarely go to vegetarian restaurants but favour local establishments with a reasonable vegetarian selection. It's amazing what we’ve found. For example, one of our neighborhood sport bars has the best vegetarian burger in Toronto (Mad Monty's Pub at 2655 Yonge St.). Not exactly the place you would expect a good vegetarian meal!" When you eat meat and fish here are some good rules to follow:
Hold a pot-luck vegetarian lunch and have everyone bring their recipes to exchange. You might be surprised by the culinary skills of your co-workers! Note: If you plan on becoming a vegan or vegetarian, be sure to research the topic, or seek professional assistance from a Registered Nutritional Consultant (R.N.C.). Also visit www.vegetariantimes.com. Learn more about David Suzuki’s Challenge: Read about the science behind the 10 steps. (Adobe PDF document) Read the Green Guide, a comprehensive look at the 10 steps. (Adobe PDF document) |
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This month we’re offering useful tips and simple suggestions to reduce your meat consumption. Canadians eat more than twice as much meat as the global average and this has serious environmental impacts. 
Feedlots cause water pollution. Nearly 21 per cent of the average Canadian's contribution to common water pollution is caused by meat consumption from high-density farms. By designating just one "meat free" day a week you'll help reduce common water pollutants by as much as 21 kilograms annually.
Veggie Protein Alternatives
Canned and dry beans, as well as whole grains are relatively easy to buy and store year-round. Raw, fresh nuts and seeds may be more difficult to find but can be ordered through food co-operatives or online if your local stores don't stock them. Keep these foods cool and dry at all times so they don't mold or become rancid. Grains, nuts and seeds in particular should be kept in a refrigerator or freezer until needed. 
