‘Planetary health diet’ would prevent millions of deaths a year and avoid climate change.
The actress and cookbook co-author recalls embracing a ’meat sometimes’ diet following years of plant-based eating.
A flexitarian or semi-vegetarian diet (SVD) is one that is primarily vegetarian with the occasional inclusion of meat or fish. Of late, there appears to be an increasing movement toward this practice.
Companies are pledging to sell you more plant-based meat and dairy to fight climate change (and cash in on a growing trend).
While Houlton’s climate models find that a vegan diet reduces your carbon footprint more than any other dietary choice, a Mediterranean diet is really close.
“Our studies are showing that the Mediterranean diet — which is rich in nuts and beans and has a lot of fish, maybe chicken once a week, maybe red meat only once a month — if everyone were to move toward it, it’s the equivalent of taking about a billion or more cars of pollution out of the planet every year,” said Houlton.
More specific labels like “climatarian” and “reducetarian” can help people stick to their food choices by making them feel like part of a community.
If the world moved to this type of diet, the study found that greenhouse gas emissions from agriculture would be reduced by more than half.
And at least the word flexitarian hasn’t been perverted, as has vegetarian.
It's a "flexible" approach to a plant-based way of life that comes with plenty of health benefits.
People become flexitarian for a variety of reasons. Usually it is out of concern for the environmental footprint of the livestock industry, animal welfare or one’s own health. Or perhaps flexitarians want to save a few dollars by opting for a cheaper protein alternative than meat.
A flexitarian is defined as “one whose normally meatless diet occasionally includes meat or fish”. The term, first coined in 1998, describes people who mostly, but don’t always eat vegetarian foods.
Reducing your meat and dairy intake can help mitigate climate change. Melissa Clark has ideas for how to do it deliciously.
Mark Bittman has a new column in The New York Times. It's about food, but also it's about the way we eat in these trying food times. It's called The Flexitarian.
Overwhelmingly, the main driver here is health. 72% of our community cite it as one of their main reasons for cutting back, and it is mentioned in over 90% of our anecdotal responses.
The pushback against the EAT-Lancet Commission study is that much of the science linking red meat to disease is a little squishy. That's because it's hard to tease apart the independent effect that meat may have on our health. People who eat red meat also have many other habits and dietary choices that simultaneously influence their health, too. There are so many confounding factors.
In the last few years, the link between animal agriculture and the climate crisis has become difficult to ignore. A growing body of research also links meat consumption—particularly red and processed meat—with serious health conditions, including cancer. In response to this information, a growing number of consumers are reducing the number of animal products they eat. Many are adopting flexitarian diets.
If you’ve ever considered a vegetarian diet but backed out because you love a good burger, the flexitarian diet may be a good option for you. Combining the words “flexible” and “vegetarian,” this diet suggests that you can reap the benefits of a vegetarian diet while still enjoying meat when the craving strikes.
As popular campaigns like ‘Veganuary’ fuel New Year’s pledges to cut back on meat, nutrition studies show conflicting findings about the health benefits.
New research claims that a “pro-vegetarian” diet in which meat and dairy are reduced but not excluded, could significantly lower chances of obesity.
Improve human health, protect the environment, and spare farm animals from cruelty by reducing societal consumption of animal products.
Eat less meat with The Flexitarian. Let's talk about food, health, ethics and the environment.