Eco-Challenge: Eat less red meat for a greener planet

As part of our commitment to Earth via our Laudato Si’ Action Plan, we are inviting everyone who shares in our charism to take a monthly Eco-Challenge with us.

Eat less red meat

In 2019, our congregation committed to “Go deeper. Journey farther. Respond boldly. Dare to be prophetic.” We cannot tire of reading and hearing those words. We are still on the journey.

Part of that commitment is to implement Laudato Si’ and respond to the crisis of Earth and global warming, a crisis that can seem overwhelming. Each month, we issue an Eco-Challenge with more for us to do. Are we tempted to say “enough!” or for another month, can we be open to “the more”?

We have previously issued two Eco-Challenges related to eating less meat:

• Use your plate to help the planet (April 2022)
• Move beyond beef (January 2023)

A significant number of our sisters and charism partners have already committed to eating less red meat. If that was true, why are we doing this again? 

Then I thought about the daily news. Recently there was a shortage of eggs due to the ongoing bird flu outbreak. Most of the birds affected were egg-laying hens. More recently, wildfires in Texas consumed acres of agricultural land, killing thousands of livestock. Along with the rest of the population, we experience and will experience a real impact on our pocketbooks and our menus.

“Eating less meat can help reduce pressure on forests and land used to grow animal feed, which in turn protects biodiversity, the earth’s ecosystems, and people living in poverty who are bearing the brunt of climate change. Eating less meat means eating foods that are plant-based rather than those that are animal-based.”

Eating Less Meat Is the Most Effective Way to Fight Climate Change, Sentient Media

Knowing all this, I have renewed my commitment to grow my file of recipes for meatless meals. I asked family and friends for their favorite recipes (find some below). I cook at least two meatless meals each week. And I remember and pray for my neighbors and our sisters and brothers around the world who don’t have the resources I do. 

Here we are in April. Lent is over. We are Easter people. We go deeper…

“If all U.S. Catholics stopped eating meat on all Fridays of the year, it would save more than 32 billion kilograms of carbon dioxide, the equivalent of annual CO2 emissions from more than 3.6 million gallons of gasoline consumed, or the equivalent of greenhouse gas emissions from more than 7 million gasoline-powered passenger vehicles driven for one year. It would also save more than 20.5 trillion liters of water annually, the equivalent of more than 8 million Olympic swimming pools.”

This ancient tradition could be a key climate action for US Catholics, EarthBeat

Favorite recipes from my loved ones

Quesadillas

Lisa Marie Pollaci

Quesadillas with grilled onions, mushrooms and peppers inside. Rice, beans, and a slaw on top made from chopped cabbage, lime, cilantro, salt and pepper.

Zucchini soup

Lisa Marie Pollaci

Chop zucchini into chunks. Sautee in a pot with garlic powder, onion powder, Italian seasoning, salt and pepper until tender (you can mash with a fork). If it needs liquid, add a little vegetable or chicken broth, but not a lot. Cook until mushy, then blend in the blender until creamy and smooth. You can add a dollop of sour cream or creme freche on top, but you don’t even need it—it’s delicious; let the zucchini shine!

Zucchini Rice Casserole

Mina Gaskell, CSJ

• 1 ½ lbs zucchini
• ¾ cup chopped parsley
• Juice of 1 lemon
• 1 cup cottage cheese
• 1 tsp salt
• Pinch pepper
• 1 tsp basil
• 2 Tbsp oil
• 2 cups cooked brown rice
• ½ cup grated cheddar cheese
• 2 Tbsp grated parmesan cheese

Preheat oven to 350. Slice zucchini into ¼-inch rounds. Steam until done but still firm. Mix rice with lemon juice, parsley and seasonings. In a greased casserole dish, make a layer each of rice mixture, cottage cheese and zucchini. Top with grated cheese. Bake uncovered for 10-15 minutes. Sprinkle with parmesan cheese.

Baked Sweet Potato

Darlene Kawulok, CSJ

Choose a sweet potato of any size. Cut off the ragged ends, cover with canola oil, wrap in foil and bake at 350 for 60-90 minutes. Sauté spinach, onion and seasoning of choice in a skillet. You can add canned garbanzo beans or other beans you prefer. When all is prepared, crack open the sweet potato and top with the sauteed veggies and beans. The final touch is tahini (sesame seed and oil paste) to drizzle on the whole thing like dressing on a salad.

Take the Eco-Challenge

• Commit to eating meatless meals twice a week or more.
• Ask your family and friends for their favorite meatless recipes and share yours with them. Tell them why you’re eating less meat.
• Share a favorite recipe for a meatless meal in a comment below.

Spread the word

• Leave a comment about how you’re taking the challenge below.
• Invite others to take the April Eco-Challenge by sharing our post on Facebook and/or Instagram.