Franciscan Living Challenge participant explains ‘local flexitarian’ concept

Living Simply, Living Franciscan
by Mary Ellen Dunford, affiliate
A vegetarian or a vegan is a person who does not consume animal products of any kind. A lacto-ovo vegetarian is a person who doesn’t eat meat but consumes eggs and dairy products. A local flexitarian is a person who eats some meat products purchased from local farmers, but avoids meat raised on large-scale industrialized farms. All of the above lifestyles embrace food choices for ethical, health and sustainability reasons.

Studies have shown that we can significantly reduce our carbon footprint (amount of carbon dioxide emissions we create) by our food choices. A United Nations study revealed that the animal production industry is the leading cause of carbon emissions and environmental degradation. A study conducted at the University of Chicago showed that for every meal you eat without meat you reduce your carbon footprint between 2.5 to 3.5 pounds. The reduction by eating two meatless meals a day can exceed the difference made by driving a hybrid car. Another statistic provided on the pbjcampaign.org Web site states that by eating veggies three times a month instead of a restaurant hamburger, you conserve more water for the month than if you switched to a low-flow shower head.

Becoming a local flexitarian not only reduces our carbon footprint but also provides the benefits of improving our health and the living conditions of animals raised for food production. For our health, eating less meat and more veggies provides a low-fat, reduced cholesterol and high fiber diet which may lower the risk of heart disease and cancer. Animal proteins also may deplete calcium in our bodies and increase the risk of osteoporosis. Eating less meat can be a healthy option.

We know that Francis respected all forms of life and I believe he would not approve of the living conditions of
industrialized farm animals. These animals endure adverse effects of confinement, forced births and unnatural feeds. They are raised for the one purpose of producing cheap food. I purchase my meat from a local farmer. The animals are raised with human kindness. They have opportunities to graze and exercise. They are not treated with antibiotics and growth hormones. Yes, I pay more for my meat than I would at the grocery store, but I sleep better at night knowing I have made an ethical choice with my purchasing power. Also, since I pay more, I tend to eat less meat.

The facts are plain to see; for a healthier you, for a sustainable environment, and for the humane treatment of animals, become a local flexitarian.

I invite you to:

• Eat less meat and more fruit and veggies grown locally by a farmer you know. Avoid meats from restaurants and fast food establishments. Encourage local restaurants to purchase meat locally.
• Eat mindfully and make healthy, ethical food choices.

 

Recipe: Little Sherin Pizza
submitted by Chandra Sherin, affiliate

1 can Muir Glen organic pizza sauce
1 pkg. Jerusalem pita bread or
organic spelt tortillas
Cheese, grated (Organic Valley bulk
ends are a great buy)
Mushrooms, zucchini and red pepper,
sliced (local and/or organic)
Pizza seasoning from the bulk section or your own fresh herbs

*Bonus ingredient: West Soy baked tofu, Italian-garlic & herb (refrigerated section of store)

Fit as many pita breads on a baking sheet as will fit. Apply sauce, cheese and veggies on top, with sliced tofu (if desired). Top it off with herbs, a dash of pepper and a dash of Parmesan too, if you have it handy.
Bake in preheated oven at 400 degrees for 15 to 20 minutes or when cheese is melted and it looks done.
This recipe is fast, easy and delicious. It offers whole grain nutrients, fiber and protein and vitamins from veggies and tofu. Buying local and organic ingredients makes it green and gives back to the community. Lastly, the resources and animals are given a much needed respite when we choose to eat less meat.

*Hint: When choosing to eat vegetarian meals or to eat less meat, look at side dishes in a new way. Embellish them into a main course. Get creative.