You probably know that reducing your meat consumption can cut your risk of chronic preventable diseases, and can lessen your impact on the environment – but did you know it can save you money as well? Whether at home, in supermarkets or in restaurants, starting the week by going meatless can really boost your budget!
Angela Barton of My Year Without Spending said it best: “…the biggest unexpected benefit (of going meatless on Monday) has been how much we’ve cut our grocery bill. Meat simply costs more than beans, grains, eggs, and fruits and vegetables, even when you buy local and organic produce like we do.” Now, if you eat all your meals at fast food joints, or by the same token, if you only shop at Whole Foods, this won’t be the case – but for the vast majority of Americans, upping your veggies and reducing your meat is going to save your serious cash.
This notion is furthered by Jennifer Grayson at The Red, White, and Green who gives these simple tips on how to keep your grocer bill low:
- Choose whole, unprocessed foods (beans, tofu, vegetables, grains) over ready-made vegetarian entrees
- Use dried beans instead of canned ones
- Buy staples like grains, beans, and nuts in the bulk bin section of your natural foods market
Speaking of natural food markets, Down to Earth in Hawaii understand the power of Monday, and is using it as a marketing technique to get more people to buy their products. Every Monday, their 5 stores throughout Hawaii offer 40% off on select vegetarian brand items. This obviously benefits shoppers, and it helps the stores by getting more people in the door and buying products, plus it helps the Meatless Monday movement – showing that everyone wins when they use Monday.
You’d have no argument with Chef John Fraser, owner and genius behind 3-star Dovetail restaurant in New York City. He recently started serving a multi-course meatless tasting menu every Monday. The response has been overwhelming positive. Indeed, his sales have been up significantly, on what is notoriously a slow day in the restaurant business. We asked him what his plans were for the future, and he told us he hopes to open a new restaurant modelled on this meatless tasting menu – in that sense, making every day a Monday. We approve!
