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

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.
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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

🧡 With colder, darker weather outside, stay in and stay warm whilst cooking up this Sweet and Sour Pumpkin recipe by @carluccios. The perfect dish for an autumnal #MeatFreeMonday!


* 750 g yellow-orange pumpkin, with skin
* plain all-purpose flour, for dusting
* olive oil for shallow frying
* 6 large fresh sage leaves
* 1 teaspoon rosemary needles
* 50 ml balsamic vinegar
* 2 garlic cloves, peeled and finely chopped
* salt and freshly ground black pepper


Peel the pumpkin and cut it first into 10 cm sections, then into thin slices.

Dust the slices with flour.

Add enough olive oil to a medium frying pan so it is 1 cm deep. Place over a medium heat then fry the pumpkin slices until golden on both sides. Drain on absorbent kitchen paper.

In a ceramic dish, make layers of the pumpkin slices, interspersed with the sage leaves and rosemary needles.

Put the vinegar in a small pan along with the garlic and some salt and pepper. Briefly bring to the boil.

Pour the hot vinegar over the layers of pumpkin in the dish. Leave for a few hours for the flavours to combine before serving.

🌽 Whip up this in-season Corn Salad in just 25 minutes and enjoy with roasted sweet potatoes, guacamole, warm black beans and corn tortillas. 🌮 ...

Presenting a beautiful autumnal dish this #MeatFreeMonday – Squash, Blackberries and Apple from @hughfearnleywhittingstall #InSeason
* 250-300 g young squash, such as ½ small butternut or a chunk of Crown Prince
* 1 tablespoon extra virgin olive oil, plus an extra trickle
* ½ medium eating apple, cored and chopped
* 100 g blackberries
* juice of ½ small lemon
* 1 teaspoon sugar
* 50 g hazelnuts (skin on), roughly bashed
* sea salt
* black pepper
Use a vegetable peeler to peel the squash (or a knife if it’s a tough, thick-skinned variety). Then use the peeler to pare the squash flesh into ribbons. It’s easiest to cut it into manageable pieces, removing any seedy bits as you go, then pare each piece. The ribbons needn’t be long – in fact, short curls are easier to eat.
Put the squash ribbons into a large bowl, add a trickle of olive oil, season with some salt and pepper and toss together.
Put the chopped apple and about half the blackberries into a mortar or robust bowl. Use the pestle, or the end of a rolling pin, to bash up the fruit a bit – just enough to crush some of the apple and get the blackberry juices flowing. Add the lemon juice, 1 tablespoon olive oil, the sugar and some salt and pepper and mix well.
Arrange the raw squash over a large serving plate, or individual plates and spoon the juicy blackberry and apple mix on top. Scatter over the remaining whole blackberries and then the roughly bashed hazelnuts. Give the dish a final grinding of pepper, and serve.
Veg: Replace the squash with ribbons of raw carrot, beetroot or celeriac – they all work well.
Fruit: Try using autumn raspberries in place of the blackberries. And pear can certainly be used instead of apple.

God bless Queen Elizabeth II
May she rest in peace
Long live The King

Paul McCartney

Hero the seasonal veg this #MeatFreeMonday with @Alpro’s Roasted Tomato and Broccoli Pasta! A colourful dish, ready in under an hour. 🍅🥦

4 garlic cloves
400 g cherry tomatoes
few sprigs thyme
olive oil
400 g spaghetti
400 g tenderstem broccoli
1 onion, finely chopped
½ teaspoon chill flakes
5 tablespoons plain flour
1 litre plant-based milk (e.g. Alpro Oat Unsweetened drink)
½-1 lemon, juice
50 g pine nuts
40 g cashew nuts roughly chopped
40 g almonds, roughly chopped

To serve
large bunch of fresh basil leaves
drizzle of extra virgin olive oil

Preheat the oven to 200°C/400°F/gas mark 6. Put the garlic cloves and whole cherry tomatoes on a baking tray. Season with salt and pepper, thyme and toss through olive oil. Roast for 25-30 minutes until blistered and a little coloured, remove from the oven and set aside.

Meanwhile, bring a large pan of water to the boil and cook the pasta to pack instructions. Add the broccoli florets for the last 3 minutes of cooking time, then drain and set aside.

In a large deep saucepan, heat 2 tablespoons of oil over a medium heat and add the onion. Gently fry for 5-8 minutes until softened and a little coloured. Add the chilli flakes and flour and fry for a few minutes until bubbling.

Remove from the heat and gradually add the plant-based milk. Stirring all the time, then put over a medium heat and stir regularly until the sauce thickens and bubbles. Season with salt and pepper and a squeeze of lemon. Toast the pine nuts, cashews and almonds together until golden in a small non-stick frying pan.

Toss the spaghetti and broccoli through the sauce. Top with the roasted tomatoes, toasted nuts, a handful of fresh basil and drizzle of olive oil.


Meat Free Monday Merchandise

Check out our new signature collection – T-shirts, jumpers, hoodies and tote bags – printed on certified organic cotton!

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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