“The impact of one designated meat free day a week could make a meaningful contribution to the environment, fight global hunger and improve global health. It’s a simple and delicious choice to make.”
Chef and author Maria Elia has worked as head chef of restaurants Delfina, The Whitechapel Dining Room and Joe’s in Knightsbridge. She is author of two cookbooks – Full of Flavour, and The Modern Vegetarian. Watch Maria’s Meat Free Monday secondary school cooking workshop.
The Crown and Sceptre
“Stroud prides itself on being a cosmopolitan town, and has a good proportion of vegetarians, vegans as well as meat eaters that enjoy a good vegetarian meal. We are also very lucky to have Erin Baker, a fabulous and local, vegetarian chef to cook these wonderful dishes. ‘Meat Free Monday’ really was an obvious thing to do.” – Rodda Thomas
Rodda Thomas is the landlord of the Crown and Sceptre in Stroud, Gloucestershire. The pub began hosting monthly Meat Free Monday meals in February 2014.
“My brother and I set up The Gate vegetarian restaurant twenty-five years ago and nothing makes us happier than having a carnivore converted one meal at a time! We support Meat Free Monday because it’s the first step towards a healthier lifestyle and planet.” – Michael Daniel
Michael Daniel is Co-founder of The Gate, a top London vegetarian restaurant in three locations – Hammersmith, Islington and Seymour Place.
“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.