By Melissa Lafrance on August 7, 2018
It’s no secret that there’s a plant-forward movement happening. Even popular fast food joints are jumping on the plant-based wagon. This month, I’m sharing some food for thought: awesome plant-astic recipes and suggestions on what you can do to support the environment.
Week 1: Why Plants?
Wondering what the deal is with meatless Mondays, and why people are making an effort to reduce or avoid eating meat? Many personal reasons can influence our diet choices. In general, compared to meat-based diets, plant-based diets are more sustainable because they use substantially less natural resources and are less taxing on the environment.
Learn more about the health and environmental reasons for shifting from meat to plants:
- Avoiding meat and dairy to reduce your impact on earth study (The Guardian)
- How does meat in the diet take an environmental toll? (Scientific American)
- Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet (Nature)
Week 2: Plant-forward Diet
Vegetarianism and veganism isn’t for everyone, but we can all play a part in reducing our environmental impact through the foods we consume. I challenge you to explore and embrace plant-forward dining, where plants are emphasized but not limited to only plant-based foods. This means making plants the centre of attention and subsequently reducing your consumption of animal products. For instance, rather than having steak crowd your dinner plate, try reducing the portion and having it be your side dish. Read more about plant-forward dining (Foodservice Director).
UBC is playing its part as well, having hosted Canada’s first Forward Food Culinary Training and Summit. The May 2018 event focused on helping chefs to refine their plant-based cooking skills and challenged them to think differently about their menus.
Week 3: Let Plants Be the Star of the Dish
Try these plant-centric ideas and recipes that are sure to capture your attention:
- Plant-based (meat-minimal) recipes (Bon Appétit)
- Find the right plant-based diet for you (Harvard Health)
- 20 best plant-based dinner recipes (Minimalist Baker)
Week 4: Fill Up on Plants
Here are more recipes to help sow the seeds of plant-forward dining:
- High-protein vegetables and plant-based foods (Prevention)
- Healthy vegetarian eating plan (Dietitians of Canada)
- Following a vegan eating plan (Dietitians of Canada)
- Plant-based recipe collection (Cooking Light)
Photo Credit: UBC Communications & Marketing
By Melissa Lafrance on August 3, 2017
August is already here! This month, we offer ideas, recipes and tips that are environmentally sustainable. Read on to learn more about meatless Monday and discover plant-based recipes.
Wondering what the deal is with meatless Mondays, and why people are making an effort to reduce or avoid eating meat? There are many personal reasons that influence the choices we make when it comes to our diet.
Check out Melissa Baker’s Meatless Mondays: Plants are the New Protein article, which presents fact-based information supporting the idea of meatless Mondays or replacing meat with alternatives. Decide if you want to join the movement. Melissa is a Registered Dietitian and Manager of Nutrition and Wellbeing in UBC Food Services.
Plant-based foods are highly beneficial to have in your diet. Did you know that in March, one of the ways UBC celebrated Nutrition Month was by launching a vegetarian recipe contest? Students, staff and faculty were invited to participate and many fantastic recipes were submitted. The winner of the contest was Dietetics student, Holly Heximer, with her lentil sloppy joes! Learn more and check out Holly’s lentil sloppy joe recipe.
Try these other plant-based recipes and tricks:
- Healthy vegan recipes from Cookspiration
- Learn to cook lentils(short video)
- Make Chef Michael Smith’s vegan lentil burgers (recipe demo video and lentil burger recipe)
From purchasing to eating and even discarding, the food choices we make have a great impact on our surroundings. We can all take steps to increase our awareness and to do our part to support a sustainable and friendly environment for all species inhabiting this Earth.
Ready to eat more sustainably and save money in the process? Here are five tips to reduce your food waste.
Also, try these vegan recipes:
- Flavour-packed vegan chickpea salad sandwich from Oh She Glows
- Garden veggie Buddha bowl with lentils and tahini dressing from Cookspiration
- Pho with spinach and tofu (free login required)
Ready for more delicious, sustainable recipes? This is the week to try the following:
- Lunch box chili from Cookspiration
- Hearty black bean soup
- Almond portobello steaks
- Roasted beet, walnut and arugula salad from Cookspiration
- Sweet chili tofu stir-fry from Cookspiration
Remember, if you need to purchase your lunch, there are many local and sustainable food options to purchase across the Point Grey campus. If you are in the Okanagan, learn more about environmental sustainability initiatives.
Become a UBC Health Contact
Each week in August, we will be sharing tips, tricks and information to support environmental health.. To receive weekly reminders or for more information on how you can promote health and wellbeing at UBC, sign up to be a UBC Health Contact.