One day a week can make a world of difference
Newsflash
Having at least one plant-based day a week is a fun and easy way to do something good for the planet and our future.
It can take 30 bathtubs of water to produce just one beefburger
An area of rainforest the size of a hundred football pitches is cut down every hour to create room for grazing cattle
Almost a third of all land on Earth is used for livestock production
London Heathrow Marriott Hotel
MFM in action
What's in season?
Carrots
Crisp and bright, carrots add colour to salads, flavour to soups and plenty of crunch to crudités! They’re full of the good stuff too – for example vitamin K, vitamin C, and beta-carotene which the body is able to convert into vitamin A.
Cauliflower
Curries, crudités, salads, soups, bakes, fritters, tempura, ‘steaks’, mash and more – cauliflower is a great choice of vegetable in meat free cooking!
Brussels sprouts
Brussels sprouts are low in fat and loaded with cancer-preventing nutrients and dietary fibre. And while many people reach for the oranges when they’re ill, Brussels sprouts actually contain more vitamin C!
Celeriac
A member of the celery family, but with a milder, sweeter and slightly nutty taste than celery, celeriac is a root vegetable which can be mashed, used for added flavour in soups and stews, and enjoyed as a standalone dish.
Parsnip
Rich in fibre and vitamin C, parsnips are cheap, easy to prepare and have a sweet earthy flavour.
Celery
Low in saturated fat and cholesterol, celery makes a great base for a whole range of vegetable dishes – once cooked until soft, its peppery taste can add real punch. It’s also great as the star of soups, salads, wraps and as crunchy crudités to accompany dips.
Mushrooms
Mushrooms are super nutritious, full of B vitamins and antioxidants. Place them in the sun for 30 minutes to help them create natural vitamin D, essential in the grey winter months.
Kale
Loaded with vitamins and antioxidants, kale is super tasty and contains more iron than beef!
A little help from our friends
“We know that this is THE most important thing we can do to save our earth, and it’s also the best thing we can do for our health. Plus it’s so yummy! Join me on this adventure of plant-based living and please be meat-free Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, and Sunday, and if you can only do Monday we’ll be OK with that too. The more the merrier, thank you!”
— Alicia Silverstone
“Try it, you might like it … and the planet definitely will appreciate it.”
— Woody Harrelson
“I grew up in the ‘meat and two veg’ era but there’s so much more choice now in terms of plant-based food – it’s far more exciting on the plate! I’m consciously reducing how much meat I eat, and that’s no bad thing for the planet and all of us living on it.”
— Ainsley Harriott
“Meat Free Monday is a simple idea which makes so much sense! By not eating meat at least one day a week we help the environment, save animals and improve our health. Try it, get your friends and family to try it and why not encourage your school to try it too?”
— Fearne Cotton
“Meat Free Mondays is a great idea though I live meat free every day. Being vegetarian is good for your body, good for the planet and a peace and loving thing to do.”
— Ringo Starr
“Thank you for inspiring the way I live my life now. Even if you’re not veggie, vegan or plant-based, reducing our meat and dairy consumption, even for just one day a week, has a positive impact on our planet, the animals we share it with and our own personal health.”
— Gabrielle Aplin
“It’s a great initiative and an opportunity for us to really reduce meat consumption that not only saves our lives but saves our planet. Let’s continue to move towards a Meat Free Monday!”
— Eric Adams
A win-win situation
Good for you, good for the planet
Delicious recipes
Good for your taste buds
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What's your beef?
Around 60% of the world’s agricultural land is used for beef production, yet beef produces less than 2% of the world's calories.