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.

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It can take 30 bathtubs of water to produce just one beefburger

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An area of rainforest the size of a hundred football pitches is cut down every hour to create room for grazing cattle

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Almost a third of all land on Earth is used for livestock production

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Meat Free Monday

The easiest way to help save the world

Attempt to build your own wind turbine out of sticks you find in the garden? Start taking your daily baths in a local duck pond? Vow to never turn the heating on ever again? … Or just skip meat for a day.
Find out more

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

“I believe meat has so many toxins in it that your body never really manages to get rid of it. People believe that you have to have protein and bulk to give you energy, but fruit and vegetables are full of health. Your body processes these efficiently so they do the maximum good for you. You feel so well, light, supple, and full of energy.”

— Vivienne Westwood

“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

With enough of us taking this small step, we can significantly reduce our impact on the earth - and boost our health at the same time.
Why it matters

Delicious recipes

Good for your taste buds

Meat free is mainstream! And the result is flavourful, imaginative and exciting plant-based food. Why not give it a try?
View recipes

One Day a Week

Featuring the McCartney family, Woody Harrelson and Emma Stone, this documentary short highlights the environmental impact of animal agriculture.
Find out more

Soup season is approaching 🍁

Roasted butternut squash and carrot soup🥕 by @kpfoodandfitness

“Vegan, creamy and delicious
It’s officially autumn in two days and I’m ready to shift from summer to autumn/fall recipes and soup is a perfect example of a cosy autumn dish 🍂
This soup is thick and so creamy yet contains absolutely no cream! Just full of nutritious, healthy ingredients. Give it a try for a tasty and nutritious meal.
Ingredients: (serves 4-6)
▪️1 butternut squash
▪️4 large carrots, peeled and sliced
▪️1 onion, chopped
▪️3 garlic cloves, crushed
▪️850ml vegetable stock- @knorruk
▪️Splash of plant milk- @alpro
▪️Coconut oil- @vitacoco @hollandandbarrett
▪️Fresh thyme
▪️Salt and pepper to taste
Optional toppings: crispy bbq chickpeas and @alpro plain yoghurt
Method:
1. Peel and chop the butternut squash into small cubes (about 1cm). Place in a roasting tin with coconut oil, salt, pepper and thyme. Roast for 20 minutes at 200 degrees fan.
2. In a large pan, fry the onion and garlic in coconut oil for 5 mins or until soft. Add the carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and pepper. Pour over the veg stock and bring to the boil. Leave to simmer for 15 minutes, or until vegetables are soft.
3. Remove from the heat and add the roasted squash and milk. Use a hand blender (or transfer to a blender) to blend to a smooth soup. If it’s too thick, add a little more milk until you’ve reached your desired consistency. Add seasoning to taste.
4. Serve up and add some crispy BBQ chickpeas (see my recipe on my feed) and vegan yoghurt to top if you’d like. Enjoy!”









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Attention all snackers! Win a box of high protein #plantbased prizes from @KingsEliteSnacks! Find out more at the link in our bio. 🌱💚 ...

🥬 Peanut Kale Crunch Salad 🥬
@thenewfoundyorker recipe ⬇️ by @chefchloe!

For the peanut dressing:

• 1/2c peanut butter
• 1/4c seasoned rice vinegar
• 1/4c water
• 3 tbsps maple syrup
• 1 tbsp sriracha
• 1 tsp minced ginger
• 1 garlic clove minced
• 1/2tsp sea salt

• Combine all ingredients in a blender until smooth.

For the marinated tempeh:

• 1/4c water
• 2 tbsps tamari
• 2 tbsps maple syrup
• 1 tbsp sriracha
• 2 tbsps vegetable oil
• 1 (8 oz) package of tempeh cut into cubes
• 1 bunch kale chopped finely (about 4 cups)
• 2 cups cooked quinoa

• Whisk together the water, tamari, syrup and sriracha in a small bowl.
• In a large pan, heat the oil over medium-high heat.
• When the oil is hot, add the tempeh and cook for about 5-6 mins, until golden.
• Add the marinade and stir to coat.
• Reduce heat to medium-low and simmer for 5-10 mins - until the sauce is thick.

Assemble in a large bowl - toss the kale and quinoa with enough peanut dressing to coat, and add the tempeh on top!
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#vegan #veganfood #veganrecipes #veganfoodshare #whatveganseat #whatveganscook #govegan #tempeh #peanutsauce #kalesalad #quinoasalad #quinoa #spicysauce #tempehrecipes #peanutsaucerecipes #plantbasedfoodie #plantbased #veganbowl #veganbowls #inmybowl #buddhabowl #grainbowl #glutenfreefoodie #poweredbyplants #chefchloe #foodpic #veganlove #veganprotein #veganinspo #easyrecipes
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There are so many delicious fruit and vegetables in season in September, for example cauliflower! Cook up Cauliflower 3 Ways by @miguelbarclay – the veg so nice, you can cook it thrice! Get the recipe in our bio link! 💚💚💚 ...

Addictively delicious and super colourful, this recipe for Weissbier Dosa with Spiced Potatoes and Sambar Ketchup will leave you wanting more. Recipe by @MarkDredge
#linkinbio
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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.

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