Plant-based news round-up

Vegetarian related stories make headline news every week. No wonder, considering the potential power held within the plant based movement: a significantly healthier, more sustainable and compassionate world. Isn’t that something!  Every other week or so, I summarize these vego related news stories into a short blog post and here follows the latest one..

1. MEAT AND HOW (TOO MUCH OF) IT IS CONNECTED TO DISEASE 

Two new studies on the health effects of meat eating made headlines this week. Both added to the already existing wealth of evidence that meat is linked to serious health risks, and that eating a plant-based diet promotes longevity.

First out was a study from The Imperial College London, showing the correlation between heart disease/stroke and meat eating, concluding that ‘banishing almost all meat could be the key to living longer“. It showed that people who got 70% of their diet from plants, had a 20% lower risk at dying from cardiovascular disease.

” Doctors recommend following a heart-healthy diet, which could also be described as a ‘pro-vegetarian’ diet”. 

Read about the study here: Would YOU become a semi-vegetarian? Plant-based diets reduces risk of heart disease and stroke doctors claim

The other study which we could read about this week came from the Linda Loma University in California, and looked at plant-based diet’s link to bowel cancer. The results show that by removing meat from your diet, you reduce your risk for this particular cancer type with up to 43%.

Read about the study here: Cut out meat to help lower risk of cancer new findings reveal

2. MEAT AND THE ENVIRONMENT – THE ACTUAL COST OF ONE BURGER (YES, OUR DAILY LITTLE CHOICES MATTER!)

A piece from The Business Insider last weekend offered crystal clear insights into the exact cost of one single hamburger, from an environmental perspective. I’d recommend you to read it, and share it, as its a great reminder that our little insignificant-seeming every day decisions actually do matter. In terms of natural resources, a quarter pounder beef requires  14.6 gallons of water, 64.5 square feet of land and 4 pounds greenhouse gases. So that’s in effect what you consume, every time you have a normal sized burger. Reach for a vegetarian alternative next time!

“In terms of dollars and cents, you might not be paying much for that burger, but when you tally up all the resources — land, water, greenhouse gases — that go into or come out of raising the cow that produces the beef… well, it turns out the environment is actually paying a lot.”

Read it here: We are killing the environment one burger at the time  

3. MORE AND MORE TOP CHEFS STEER AWAY FROM MEAT

A general trend definitely worth highlighting, is that many top chefs, who traditionally have cooked meat heavy meals, are switching to purely plant-based (and seafood) menus in their restaurants for health and environmental reasons. This week, we were reminded of the Alain Ducasse initiative of making his Plaza Athénée restaurant more vegetarian focussed (he’s removed all meat from the menu), and a couple of months ago another French chef, Bruno Loubet, removed all beef from his menu. And on this subject, when I was in London recently, I tried to (unsuccessfully, unfortunately)  get a table at two different Gordon Ramsey restaurants where both offered vegetarian tasting menus, something which was pretty unheard of a few years ago in these types of restaurants. A more vegetarian friendly approach is starting to establish itself in these more traditional places, that is for sure.

New on Alain Ducasse here: Chef Alain Ducasse has removed all meat from the menu at his eponymous Paris restaurant

News on Bruno Loubet: I’m not a vegan or vegetarian, but beef is out  

Change is in the air!

Bye for now

Ida