“When you eat less, you can afford better.”
Friends of the Earth points out the intriguing connection within our food system between nutrition and environmental sustainability. By not overeating and choosing more sustainable products, it is possible to address the negative environmental impact of meat production while simultaneously improving diets.
“The meat at the center of many plates is also at the center of some of our world’s greatest ecological and public health threats.”
The Good Food, Healthy Planet campaign pushes for a food system “that is better for people and better for the earth.” They urge consumers to reduce meat consumption and increase intakes of plant-based foods, especially from sustainable and organic sources.
Friends of the Earth argues for “truth in labeling.” The recent action calls on consumers to push for mandatory United States Department of Agriculture (USDA) labeling of meat produced with antibiotics, as well as third party certifications on labels that make humane and sustainable claims. On the Friends of the Earth website, participants can send an email to the USDA recommending these changes. The recently published Guide to Avoiding Factory-Farmed Meat is available to anyone who takes part.
Friends of the Earth stresses the engagement of all food system stakeholders. They argue that the participation of governments, restaurants, supermarkets, and any other relevant institutions and businesses is crucial to progress.
According to Friends of the Earth, there is a lack of regulation in factory farms and a need for increased government support of organic agriculture in the place of conventional agriculture. Consumers are urged to get involved by participating in advocacy efforts and directly pressuring businesses and institutions to providing more plant-based options.
The Good Food, Healthy Planet campaign also calls on consumers to eat local whenever possible, thereby supporting local farmers and benefiting from healthy organic products. Meatless Mondays can also be a novel way to discover and create with plant based proteins like beans, nuts, and lentils.