FORGET THE WAR ON MEAT
Let’s Talk About What We’re Actually Putting in Our Mouths
When it comes to our plates, there’s no shortage of finger-wagging, especially regarding meat. Whether it’s warnings about heart disease or the doom-laden environmental impact, the “war on meat” often feels like a battle we’re supposed to feel guilty about losing. But what if we’re waging the wrong war entirely? Instead of endlessly speaking about reducing meat consumption, maybe we should focus on something that could revolutionize not just our health but the planet's health: being mindful of what we’re eating and how it makes us feel—from five minutes after the meal to five days later.
The Five-Minute, Five-Day Test
Let’s start with something simple. Picture your last meal. How did you feel five minutes after eating it? Were you energized or reaching for the nearest couch? Five hours later, did you feel satisfied and vibrant, or sluggish and regretting that third helping? Five days down the line, are you noticing clearer skin, better sleep, and a spring in your step, or are you still struggling with the bloat from that greasy takeaway?
When we pay attention to what we’re putting into our mouths, our bodies become remarkably good at guiding us toward better choices. And those choices don’t have to mean swearing off burgers forever. They can mean something as simple as swapping out a processed patty for a juicy, locally sourced one or loading up your plate with vibrant, organic veggies before you even think about the main course.
The Problem with Processed Food
Speaking of plates, let’s talk about what’s filling them. Did you know that approximately 73% of the food in US supermarkets is processed? Much of this food is packed with additives, preservatives, and mystery ingredients that leave our bodies feeling less than stellar. What’s more, these processed foods often come wrapped in layers of plastic, contributing to the global waste crisis. Then there are the food miles, transporting this junk from distant factories to our tables, adding to our carbon footprint. All this processing and transportation not only compromises our health but also detracts from the planet’s well-being.
Quality Over Quantity: Why Not Treat Yourself?
Most of the meat we consume is far from a luxury. It’s often a sad slice of something from a factory farm, packed with fillers and preservatives, leaving us feeling more bloated than nourished. When we prioritize quality over quantity, we’re not just investing in better health but in a better food system. High-quality, ethically sourced meat isn’t cheap, and that’s the point. We’re meant to savour it, to enjoy it as a treat rather than a staple of every meal.
This is a lesson I learned firsthand when I started buying chicken and beef from my local butcher. I’ll never forget the first time I cooked their pasture-raised chicken—juicy, tender, and mouthwateringly delicious. After a few months of enjoying this top-notch meat, I decided to try the supermarket version again, the kind they optimistically label as “chicken.” I was disgusted. It was rubbery, flavourless, and completely unappealing. I had no desire to eat it, so I didn’t. This shift in perspective has radically changed my relationship with meat. Now, I enjoy chicken once or twice a week, not just because I’m trying to cut back, but because a smaller amount of high-quality meat truly satisfies and nourishes me. I don’t need more.
Sustainable Meat Consumption: What the Science Says
According to the EAT-Lancet Commission, sustainable meat consumption levels are guided by environmental, health, and resource considerations. They recommend a "planetary health diet" that balances human nutritional needs with the health of the planet. Here’s what they suggest:
Red Meat (beef, lamb, pork): Around 14 grams per day (about 100 grams per week).
Poultry: Up to 29 grams per day (approximately 200 grams per week).
Fish: About 28 grams per day (roughly 200 grams per week).
Total Meat Consumption: Ideally around 300-400 grams per week (approximately 15-20 kg per year).
These recommended levels are much lower than the current average meat consumption in high-income countries, where individuals often consume about 75-80 kilograms of meat annually—significantly higher than what is deemed sustainable. The guidelines suggest that you can enjoy a hamburger a week or a big, juicy steak a month. Personally, I go for that steak—a high-quality, mouthwatering cut from my butcher—once a month. It’s a treat I look forward to and savour. Okay, sometimes twice a month, depending on the month, but I don’t beat myself up. I just listen to my body and make sure I’m balancing my choices.
Bringing Pleasure Back to the Plate
Here’s a radical thought: food should be pleasurable. It should taste good, make us feel good, and yes, be good for the planet too. Yet, in the current dietary discourse, food has become a battlefield, with guilt and restriction on one side and indulgence and excess on the other. But it doesn’t have to be that way. Instead of trying to cut things out, we should be adding in—more colours, more flavours, more high-quality ingredients that make each meal something to look forward to.
This approach isn’t just about what’s on our plates; it’s about transforming the whole eating experience. Picture your favourite meal, not as something to be feared or indulged in secret, but as a source of nourishment that tastes amazing. When we reframe food as something to be celebrated rather than feared, we start making choices that are better for us and the planet, almost by accident.
The Personal Side of Eating: Why One Size Doesn’t Fit All
The environmental movement can sometimes feel like it’s asking everyone to fit into a single, restrictive mold. But what if you’re someone like Mikhaila Peterson, who thrives on a diet of just beef, salt, and water? For her, eating in a way that others would find extreme has meant reclaiming her health from debilitating autoimmune issues. The lesson here is that there’s no one-size-fits-all diet, and that’s okay.
Some people need more meat, and some need less. Some thrive on a vegan diet, while others require a bit of everything. The key is not to impose a single set of rules but to create a food culture where everyone feels empowered to find what works best for them. When we approach food with curiosity rather than judgment, we create space for all kinds of diets, each capable of being mindful, balanced, and sustainable in its own way.
Communication is Key: Immediate Rewards Over Long-Term Goals
While reducing meat consumption can significantly impact our health and the environment, effective communication is key to making this change happen. The EAT-Lancet recommendations are based on solid research showing the benefits of a more plant-centric diet. However, how we communicate this goal matters greatly. Rather than focusing on the long-term global impacts, we should emphasize the immediate personal benefits of dietary changes.
When people see the direct rewards—more energy, improved mood, better digestion—they’re far more likely to embrace change. It’s not about sacrificing enjoyment; it’s about enhancing it. The shift toward a more sustainable diet can lead to feelings of vitality and joy that last far beyond the plate. If people aren’t interested in saving their own health…why on earth would they be concerned about the planet's health and the health of the broader community? Hurt people, hurt people. Vitalized people, vitalize people.
Let’s Make This Fun
Imagine a world where food is fun again. Where we’re not guilt-tripped into eating less but inspired to eat better. Where we’re encouraged to explore farmers’ markets, try new recipes, and discover the joy of a meal that’s not just good for the body but also for the soul. That’s the kind of food culture we need—one where mindful eating is the norm, not the exception, and where the conversation isn’t about cutting back but about lifting up.
So let’s forget the war on meat and start a new mission: the mission to eat what makes us feel incredible, five minutes, five days, and five years from now. Because when we love what we eat, the rest—health, sustainability, joy—falls deliciously into place.
Writer: Abigail Austin
The Australian author of The Girl Who Became A Tree.