By Terri Wilkerson, Crossroads Group
Knowing that we are creatures of habit, the Crossroads Group has been experimenting with ways to encourage finding and making new plant-based dishes an adventure. We’ve hosted plant-based Meatless Monday dinners at restaurants and have monthly plant-based potlucks. For Earth Day, we gave tasty samples which surprised people.
This is because animal-based food systems’ impact on climate change is greater than even contributors like transportation when you include the amount of land, water and fuel used. According to the University of Michigan Center for Sustainable Systems, shifting to a vegetarian meal one day a week could save the equivalent of driving a gasoline fueled car 1,160 miles in greenhouse gas (GHG)!
Simply put, animal agriculture demands a vast amount more in resources than the equivalent amount of plants grown for food. Every time we choose to eat more plant-based foods and fewer animal products, we are reducing the speed of climate change while also supporting our personal health and animal welfare. As we taste more plant-based foods, we are discovering more and more new combinations we like, so we are shifting our eating habits with a “Crowd Out Not Cut Out” approach.
Sierra Club’s policy on Food and Agriculture examines the impacts of agricultural practices as well as ways “to provide abundant healthy food, fiber and other services for all communities while maintaining the fertility of the soil and protecting the Earth's climate and the native diversity of plants and animals.” In Michigan you can go to VegMichigan.org to find support for plant-based food and attend one of their food festivals. And, try this simple Moroccan inspired carrot dip:
16 ounces carrots
1 clove garlic, peeled and left whole
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pinch cayenne pepper and sea salt, to taste (1/4-1/2 tsp)
1 tablespoon honey
1/2 tablespoon fresh lemon juice
1 tablespoon virgin olive oil
Scrub and chunk carrots in a medium pot. Add garlic and salted water to cover. Boil lightly for about 15-20 minutes or until soft. Drain water then return to the hot pot. Add the rest of the ingredients and mash with a fork or immersion blender to consistency desired.