Meatless Monday in the News

“Popular restaurants like April Bloomfield’s, The Spotted Pig in New York City and Mario Batali’s Pizzeria Mozza in Los Angeles are participating in the Meatless Mondays movement, which encourages consumers to cut out meat once a week; participating restaurants offer vegetarian specials every Monday.”

- Clarissa Cruz for Inc.

“The concept of forgoing meat on Mondays began during World War I. Now, restaurants like [Dovetail, One Pico, Tender Greens and Nage Bistro] have adopted it.”

- Jen Murphy for Food & Wine

“As if your health and the environment weren’t good enough reasons to eat less meat, this year the meatless-eating trend got a big boost from meat-loving celebrities and chefs who joined the increasingly popular Meatless Monday movement.”

- Michelle Edelbaum for Eating Well

“Until recently, I was only vaguely aware of an initiative called Meatless Mondays. I thought it was a ploy to lure me into vegetarianism, a dining style I’ve tried and failed to maintain many times. I simply like eating meat too much to give it up… Dr. Lawrence, an expert in environmental health sciences, surveyed the costs of America’s meat addiction and asked us to consider a simple idea: Meatless Monday. It sounded at first forbiddingly moralistic. But then I learned what a sensible, economical idea it was– good for your health, and good for the planet.”

- Dominique Browning for the Environmental Defense Fund

“Campaigns like “meatless Monday” have also gained momentum. It may be unreasonable to expect everyone to become a vegetarian, but is it such a stretch for Americans to skip meat just one day a week?”

- Chef Mario Batali for The Wall Street Journal

“This idea of taking one day off from meat is connected to being a little more mindful, stepping back and actually taking stock of what we’re eating — not only on a daily basis, but a weekly basis — and doing a mental check-list before we plow into that rack of ribs. Which, by the way, are delicious.”

- Kim O'Donnel in The Seattle Times

“The editors at Prevention have read study after study showing the consumption of fruits and vegetables can lower your risk of chronic diseases. But no matter how much you hear, “eat your veggies,” it’s always easier to include them when they’re part of a tasty recipe… Sneak in more produce by observing Meatless Monday and starting your week off with plenty of fresh fruits and vegetables.”

- Spark! on Prevention.com

“Ever since chef John Fraser launched his Monday-night vegetable menu in March, the elegant Upper West Side joint has been fairly jumping on what is traditionally the deadest day of the week, all on account of such proven crowd-pleasers as turnips, parsnips, and salsify.”

- Robin Raisfeld & Rob Patronite for New York Magazine

“Some people may not realize how easy Meatless Monday would be, as they don’t realize how little meat they eat now. Once their typical week is reviewed, people are often surprised to find they are already half way there.”

- Associated Content from Yahoo!

“The slowest night of the restaurant week is becoming one of the hottest, thanks to the increasing trendiness of veggies and high-end restaurants doing interesting things with them for Monday dinner.”

- Robin Wheeler for St. Louis' Riverfront Times

“Mondays were chosen, as it is the day of the week when we start new things. As such, psychologically it made sense to encourage people to start this habit change at the beginning of the week, as it is easier to sustain. The movement doesn’t tell you to stop eating meat, but rather to increase your intake of vegetables and fruit and to make healthier choices.”

- The Juicy Chef for The Jamaica Observer

“Meatless Mondays have been gathering steam as a way not only to try and improve the population’s arteries, but also as a statement of sustainability — why feed herds of cattle all that grain when instead it could go directly into a cereal box?”

- Nancy Luse for The Frederick News Post