“As a chef that takes heed to Michael Pollan’s approach to eating – ‘eat food, not too much, mostly veggies’ – I think Meat Free Mondays are a fantastically creative way to generate momentum behind a cause. The Meat Free Monday campaign isn’t a diet – it’s a movement, and if everyone bands together to make one small change, once a week, the result could be exponentially beneficial for our bodies, for our earth, and for our future.” – Abigail Henson
Abigail Henson is a Natural Gourmet Chef and owner of LoFo (which stands for ‘love food/local food’), in Syracuse, New York state, USA. Home of the original ‘Cauliwings’ dish, the restaurant strives to source locally, organically and ethically produced food.
The Food Climate Research Network
“The Food Climate Research Network (FCRN) welcomes the work of the Meat Free Monday initiative. The FCRN’s vision is for a nutrition-driven, ethically mindful food system that sits within environmental limits. Achieving this will require a shift towards more plant-centred, less meat-dominated eating patterns.”
The Food Climate Research Network (FCRN) is an interdisciplinary, intersectoral and international research-based network focused on food systems, climate and sustainability. The FCRN encourages multidisciplinary collaborative research projects between members on a wide range of food climate related topics.
Univ.-Prof. Dr. Gerhard W. Hacker
“The malignant behaviour of mankind against our friends from the animal kingdom is one of the most unethical aspects permanently present in today’s world. I regard Meat Free Monday as an enormously important initiative towards more humanity and also for an improved health of human beings, animals and the whole planet.”
Univ.-Prof. Dr. Gerhard W. Hacker (University of Salzburg and Salzburg Federal Hospital) is a medical biologist, molecular morphologist and nutrition consultant who specialises in Frontier Questions of Medicine and Life. He has been awarded with a Grand Decoration for Services to the Republic of Austria.
The University of Manchester’s Sustainable Consumption Institute
“The Sustainable Consumption Institute encourages staff and students to think about the sustainability of the food they eat, and to play their part in reducing carbon emission associated with meat production.” – Lynda McIntosh
Lynda McIntosh is the Communications and Marketing Manager of the Sustainable Consumption Institute, an interdisciplinary research organisation established by The University of Manchester to undertake a programme of research in environmental sustainability and consumption issues.
Natural Cookery School
“Meat Free Monday is a great way to showcase how creative and delicious vegetarian food is. Vegetables, grains and pulses provide a variety of textures, colours and tastes leaving the hungry eater satisfied and not missing meat.” – Erin Baker
Erin Baker is the founder of the Natural Cookery School, a mobile natural foods and vegetarian cookery school based in Stroud, Gloucestershire. The school offers parties, classes and chef for hire services to the surrounding area.
“Having Meat Free Monday in our canteens is a positive, easy, fun campaign to support. Everyone can live without meat for one day a week and our 9,000 employees have been happy about joining in.” – Jochen Zeitz
Jochen Zeitz is the former Chairman and CEO of Puma, one of the world’s leading sports brands, designing, developing, selling, and marketing footwear, apparel, and accessories.
Wendy Turner Webster
“What a marvellous initiative Meat Free Monday is; A great start to the week for you, the animals and the environment. It’s a veggie burger no-brainer!”
Wendy Turner Webster is a journalist and television presenter, including of brand new show ‘Crafty Beggars’ on TLC.
“As an Italian, I grew up with a very mixed diet and I never ate meat every day. My mum would cook lots of pasta, bread, pulses, fish, vegetables and served a lot of ‘recycled delicacies’ with leftovers from previous meals. Today we are made to believe that it is all right to eat meat or fish every day, when in fact it is not – from a well-being point of view, and from an environmental point of view.”
“The solution to tackling global warming is simple: reduce our dependence on livestock, and we will reduce our impact on the environment at a faster rate than anything else we do. It is incredible to know that the same food choices which could eliminate world hunger are also those that take the least toll on the environment. Louis Hotels is therefore proud to support the initiative to reduce consumption of meat, called Meat Free Monday.” – Savvas Perdios
Savvas Perdios is the Quality and Branding Manager for Louis Hotels, a chain of 19 four and five-star hotels in Greece and Cyprus and five cruise ships. Louis Hotels have re-invented and re-enforced their vegetarian options in order to support MFM.
“Our family has been serving meat-free dishes each day since 1898. We are grateful that, for over a century, no animal has died on Hiltl’s behalf and that Meat Free Monday supports us in showing the world the power and positivity of a veggie lifestyle.” – Rolf Hiltl
Rolf Hiltl is the 4th generation owner of Zurich’s famous Hiltl – the first vegetarian restaurant in the world (according to Guinness World Records).