Veg’n Out Seacoast: Promoting a plant-rich approach to eating
Seacoast Climate Action Now has initiated a collaboration with local Seacoast restaurants to offer plant-based entrée and dessert options. This effort launched on Feb. 15, with 10 local climate friendly restaurants.
We have learned as we more deeply explore the issues of climate dysregulation and the heating up of our planet that eating more plants benefits our planet. In 2015, the United Nations declared that plant-based diets have the greatest and most immediate benefit to the climate. Why? Research at John Hopkins University concluded that a plant-based diet emits 87% fewer greenhouse gases into our atmosphere than meat and dairy diets.
Reducing animal agriculture creates immediate improvements in land and water conservation, greenhouse gas emissions, and our ability to feed the world’s population (note that we say reducing, not eliminating animal agriculture). That’s one of the reasons why. If everyone in the United States ate no meat or cheese just one day a week for a year, it would be like not driving 91 billion miles – or taking 7.6 million cars off the road, according to The Environmental Working Group. That is a formidable statistic. Further, a person who follows a plant-based diet produces half the carbon dioxide and uses less than a tenth of the petroleum, water and arable land compared to a meat loving friend.
We are not suggesting that you become an exclusive plant-based eater, rather we are asking you to consider skipping meat and dairy at the very least, one day per week for 12 months to significantly reduce your personal greenhouse gas footprint. This is one painless way we can make a difference. We are witnessing stronger, more dangerous storms, raging fires, sea level rise, which is wreaking havoc with our seaside communities, there are growing fears of global food insecurity, water shortages, and the advent of climate refugees. These are neither fantasies nor imaginations gone awry, but rather scenes we’ve either experienced ourselves in our own community or have seen on the media.
Seacoast CAN has a page of wonderful plant-based recipes and the chefs in our community have created some beautiful dishes for you to enjoy at their restaurants. We want to encourage you to visit one or more of these restaurants over the next month and let them know we’ve sent you. Your support of them will be the encouragement they need to continue offering wonderful plant-based options for their patrons throughout the year.
We congratulate the following climate-friendly restaurants and chefs who have enthusiastically joined the Veg’n Out Seacoast 2024 Restaurant Showcase. Check out the vegan options at these fine restaurants:
Anju – Chef Julian Armstrong:
Black Trumpet – Chef Evan Mallet:
Ceres Bakery – Chef Penny Brewster and staff chefs: Black bean hummus and all the veggies on sourdough.
Jumpin Jays – Chef Harley Smith: Szechuan broccoli, chili threads, tamari, crispy rice.
Moxy – Chef Brandon Diaz: Glazed carrots, split pea hummus, crispy garlic, horseradish gremolata.
Nichinan – Chef Andrew Swanson: Tempura Fried Tofu - Tare Marinated, Japanese Curry, Sushi Rice, Miso and Papaya Seed Mayo (Vegan without Mayo).
Ore Nell’s BBQ – Chef Will Myska: Smoked jackfruit seitan ribs, with potato salad, pinto beans, and collard greens.
The Franklin – Chef Tyler Brooks: Harissa roasted carrots, coconut ginger carrot puree, and carrot powder.
Vida Cantina – Chef David Vargas: Carrot "Pibil" Salbutes Tacos: pickled red onions, red cabbage, burnt habanero salsa, cashew.
Wilder – Chef Ian Thomas
Visit seacoastnhcan.org and join us as we address the climate issues in our community. Be part of the solution, because when we join together in action, we offer hope for our future.
Ann Bliss, a Portsmouth resident, is the founder and board chair forSeacoast Climate Action Now.