Going Green At Home: Eating More Vegetarian
Meatpacking plants across the country have become coronavirus hotspots, infecting workers and forcing some closures. This has made its way to the refrigerated section where some stores are limiting meat purchases to prevent shortages.
Livelihoods and health are at risk in many places, including Utah.
We wish a swift recovery to all of those who are ill, and a return to work as soon as it’s safe.
As a consumer, this state of affairs may have made you curious about how to cook healthy, satisfying meatless meals. The good news is that cooking more vegetarian meals– whether occasionally or frequently– is usually healthier for your family, as well as easier on the planet.
What we eat matters and it turns out that animal products have the largest carbon footprint.
Did you know that cutting meat – and other foods – one day per week started as a national resource conservation strategy during wartime? Indeed, how and what we consume plays a central role during many national and international crises – from growing more food at home in Victory Gardens, to sharing our food resources at local food pantries.Read more