Nice to MEAT you

Here in Australia we are two days into meat free week.

And I have eaten meat.

Both yesterday and today.

But wait! Before you yell “EPIC FAIL” or other rude things, I would like to make a few points.

Firstly, the meat was already cooked last week and would have gone to waste otherwise.

Secondly, like a lot of the international days and weeks that are now in existence, whilst it is great if you are able to fully commit and partake, the actual aim is to raise awareness and potentially change some behaviours in the longer term.

It isn’t just a week of a few vegetarians saying ‘it’s meat free week!’ Nor, realistically, is this week alone going to make a huge amount of measurable difference to the carbon emitted globally in meat production, the obesity levels in Australia or the actual, physical and shocking animal welfare issues faced across the meat industry (this campaign is focusing on factory farming).

However, what meat free week IS doing do is putting a label on something that we take for granted (having meat on our plates, from somewhere or other) and highlighting some of the things that we may not have previously thought about. And that CAN make a difference that stretches way beyond the week.

As it says on the website:

“So, after Meat Free Week is over, we're hoping you'll do two things:

1.       Commit to eating less meat, thereby reduce the demand for factory farming, take the pressure off our environment and improve your health

2.       When you do eat meat, make the choice to buy/eat meat this is ethically produced and sourced”

With regards to point 1, start by having one or two days per week when you don’t eat any meat. True meat-lovers are rarely convinced by messages such as ‘try these great vege recipes, they are simply delicious’, but I would honestly urge those people to try, as they may be surprised! I am a great believer that living a more sustainable life should not mean that you have to go without- and these as well as many, many other vegetarian and even vegan recipes are certainly not lacking in taste, texture or nutritional value.

With point 2, cost is often an issue. Take baby steps towards this commitment by starting with one meat item that is free-range/organic and locally-sourced in your basket per week.

You may find that you actually prefer to eat ethically-produced meat after that as it can taste better and have a better quality when you know the animal was treated fairly.