Letter: Celebrating spring with veganism
After another winter of severe snowstorms and floods, I look forward to Sunday — the first day of spring — balmy weather and blooming flowers.
Hundreds of communities welcome spring with an observance of the Great American Meatout, asking neighbors to explore a healthy, compassionate diet of vegetables, fruits, legumes and grains.
Indeed, 56 percent of respondents to a GlobalMeatNews poll said they were or are reducing meat intake. U.S. per-capita red-meat consumption has dropped by more than 16 percent since 1999.
Mainstream publications such as Parade, Better Homes and Gardens, and Eating Well are touting vegan recipes. Even the financial-investment community is betting on plant-based meat startups, like Beyond Meat or Impossible Foods, while warning clients about the upcoming “death of meat.”
The reasons are ample. Last year, the World Health Organization found cancer to be associated with consumption of processed meats. The Dietary Guidelines Advisory Committee recommended reduced meat consumption. The media keep exposing atrocities perpetrated on factory farms. And animal agriculture remains the chief contributor to climate change and water scarcity and pollution.
Each of us should celebrate our own advent of spring by checking out plant-based foods at our supermarkets and vegan recipes on the Internet.
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