my colleagues at The Culinary Institute of America and the
Harvard T. H. Chan School of Public Health suggest that
Americans aim for “plant-forward” diets. As part of an ini-
tiative I lead called Menus of Change®, plant-forward eating
and cooking “emphasizes and celebrates, but is not limited
to, plant-based foods.” It’s all about readjusting the ratios of
plant and animal foods compared with typical American diets.
Though it can include vegan and vegetarian ways of eating,
it’s a bigger-tent approach. Michael Pollan’s famed words—“Eat
food. Not too much. Mostly plants”—include that key modifier:
mostly. Near synonyms for this way of eating are flexitarian and
plant-rich. If you’re committed to going all the way, props to
you; thanks to the many fabulous, truly healthy vegan options
now available through restaurant menus, meal kits, and gro-
cery store shelves, not to mention inspiring vegan blogs, it’s
way easier to be a vegan for life than it once was. But for the
97 percent of us who don’t see that happening, keep in mind
that both nutritionally and environmentally, you still cover a
lot of ground by simply improving the ratios of what you eat
over time. Some folks find success with routines like Mark
Bittman’s VB6—eating only vegan options before 6 p.m.—or
Meatless Monday or Green Monday; others find they can eat
mostly plant-based during the week and save meat to enjoy as
a weekend treat. Make the effort, make the adjustment, and
make it work for you, your lifestyle, and your family for the
long term.
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