“Try it, you might like it … and the planet definitely will appreciate it.”
Woody Harrelson is an award-winning actor who has appeared in films including White Men Can’t Jump, Kingpin, Natural Born Killers and The People vs. Larry Flynt, as well as Meat Free Monday’s own film One Day a Week.
“By following Meat Free Monday, you not only help the planet but also eat in a more compassionate and health conscious way.”
Leona Lewis a singer and songwriter who rose to fame after winning the third series of the The X Factor in 2006. She has had nine top ten hits in the UK.
“We’re delighted to be backing the Meat Free Monday campaign with our colleagues and people living in Plymouth. As an organisation dedicated to supporting our population, including our staff to live healthy lives, Meat Free Monday seemed like a great way to also encourage people to eat their five-a-day.” – Jan Potter
Jan Potter is the Head of Health Improvement at Livewell Southwest, is an independent, award winning social enterprise providing integrated health and social care services for people across Plymouth, South Hams and West Devon, as well as some specialist services for people living in parts of Devon and Cornwall.
“Sales of our meat-free burgers have grown more than 100 per cent in the past year alone, and the biggest and most surprising increase we’ve seen is in the number of meat-eaters who are now choosing plant-based options – especially in the under 30s age group. Whether it’s for health reasons, animal rights or climate change, the demand is very real. We genuinely believe plant-based alternatives will play a huge part in the future of burgers.” – Simon Crowe
Simon Crowe is Founder and Managing Director of Grill’d, Australia’s largest privately-owned burger restaurant group. Grill’d went meat free for 24 hours on Monday 15 April 2019 across its 137 restaurants nationwide. The Meat Free Monday initiative was designed to encourage more customers to substitute meat for plant-based protein alternatives driven by both health and environmental factors. It coincided with their launch of four new Beyond Meat Burgers and marked a key turning point for the company, which turns 15 this year and plans to make 50 per cent of its menu plant based by 2020.
“At itsu, 40% of our menu is vegan including hot food, salads and sushi. We see this as being core to our philosophy of eating healthily and incorporating more vegetables into our diets. Joining the Meat Free Monday campaign has given us another opportunity to help celebrate positive and healthy lifestyles. On top of this, in late 2018 we introduced our ‘no meat Mondays’ dish to encourage our customers to think about reducing their meat intake once a week. Eat beautiful.”
itsu is an Asian-inspired restaurant chain offering healthy sushi, salads, soups, rice bowls and noodles. The early pioneers of Pret are the creative force behind itsu – a place dedicated to lower fat, lower calorie, delicious food. Its ‘eat beautiful’ menu celebrates the flavours of the Far East; high in nutrients yet refreshingly low in calories and saturated fat.
The Students’ Union at UWE
“The world in becoming increasingly aware of the ongoing climate crisis. Changing to a plant-based diet is the single biggest consumer action you can make to reduce your carbon footprint. Aside from this fact, it has been proved that those who follow a plant-based diet live healthier, richer lives – whilst reducing the suffering of animals. Given these facts, Meat Free Monday is a no-brainer.” – Ciaran Gutteridge
Ciaran Gutteridge is Sustainability Officer 2018-2019 at The Students’ Union at UWE, a 30,000 strong organisation which supports students across all campuses, courses and backgrounds at the University of the West of England (UWE). The Union’s Student Sustainability Committee launched a #PlantBasedPlanet campaign following market research showing a high demand for more vegetarian and vegan options. The campaign includes working with the Students’ Union Bar to promote Meat Free Monday and offer discounted plant-based dishes.
“We’ve come on leaps and bounds in the UK in offering more veggie and vegan-friendly dishes, or for those who simply want to reduce the amount of meat they eat. It’s something our regular customers asks for a lot, but with our small menu at the restaurant it can be tricky to strike a balance. By introducing Meat Free Monday at Oldroyd we now have the opportunity to dedicate one whole day to a delicious, fruit and vegetable-based menu.” – Tom Oldroyd
Oldroyd is the first solo restaurant from former Chef Director of the Polpo Group, Tom Oldroyd. It opened its doors in 2015 in Islington and offers a daily changing European menu built around the best seasonal British ingredients. Mondays at Oldroyd restaurant are now exclusively meat free, with menus built solely of vegetarian and vegan dishes.
“Meat Free Monday is the most brilliant excuse to focus on the incredible variety of veggies out there – the flavours, textures and wonderful dishes you can create are beyond belief. So here’s to Meat Free Monday and frankly, meat free Wednesdays too.”
Jamie Oliver, MBE, is a British chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more.
“At Pasta Evangelists, we are firm believers in the power of the Mediterranean Diet, for people and planet alike. This approach emphasises the use of fresh, seasonal vegetables, olive oil and other plant produce. That’s why we’re proud to support Meat Free Monday and launch our very own plant-based pasta range. Buon appetito a tutti!” – Finn Lagun
Finn Lagun is a founding member of the Pasta Evangelists team, based in London. Pasta Evangelists deliver freshly handmade pasta and sauces direct to customers’ homes or offices so they can prepare five-star pasta dishes in five minutes. In April 2019 Pasta Evangelists are launching a selection of plant-based pasta.
More Than Carrots
“Thanks to Meat Free Monday’s fantastic campaigns, a lot of people are now aware of the impact our diet has on the environment. I changed my own habits because of this campaign and haven’t looked back. While on my journey, I realised that eating veggie dishes can be very easy at some restaurants, but it is still quite hard at most of them. This often stopped me, especially in the beginning. I started More Than Carrots to make finding restaurants with tempting veggie offerings easy.” – Annette Burgard
Annette Burgard is the Founder of More Than Carrots, a restaurant guide for meat-reducers. Using public ratings and menu analysis, More Than Carrots ranks restaurants for the likelihood that a meat-reducer will be tempted by their veggie options. More Than Carrots’ data is free to use and available on their website. The data will also be integrated in other food apps to make it available to a bigger audience.