Celebrating Vegetarian Month? Chatham Has You Covered
You might not know it, but October is National Vegetarian Month. From as far back as 355AD when historians touted the mathematician Pythagoras (think a2+b2=c2) as the “father of vegetarianism,” countless people and cultures have embraced meat-free eating. With this in mind, let’s explore how Chatham accommodates vegetarian diets, some of the prevailing philosophies behind this lifestyle, and how you can celebrate National Vegetarian Month.
Photo by Nadine Primeau on Unsplash
MEAT-FREE DIETS AT CHATHAM:
Chatham students at Anderson Dining Hall, Shadyside Campus
Those who abstain from meat do it in many forms, some preferring full abstinence while others choose to get their protein from animal sources like eggs and milk. Whatever the reason one might have chosen to not eat meat, Chatham University has them covered. “We offer a vegan entree item and many sides at every meal - as well as in both our grab-and-go programming and our new mobile ordering platform - GET Food,” says Courtney Blood, General Manager of Parkhurst Dining, the university’s dining service. The dining service also offers vegetarian options at meals that might include some animal products, but not meat. For the convenience of the diners, all of the vegan and vegetarian food options are marked with an orange or green label to help diners easily navigate the dining space. Orange labels denote vegetarian food and while the green labels show diners which foods are vegan and prepared without animal products.
Being sure not to leave anyone out, Parkhurst Dining accounted for those vegetarians and vegans with food allergies in their new program Inspired Eats. The Inspired Eats menu is offered at lunch and dinner and contains entrées and side options that are prepared free from gluten and the top eight allergens (peanuts, tree nuts, soy, dairy, egg, shellfish, seafood, wheat). Just like all the other menu items, Inspired Eats foods that are vegan-friendly are clearly marked with the green vegan label. Non-meat-eaters with other types of food allergies should be sure to reach out to Courtney Blood or talk to one of the chefs to learn which items are safe for them to eat, or have a meal prepared from scratch that accommodates their needs.
Student employees and staff members contribute to growing and harvesting vegetables at Eden Hall Campus
Students concerned with the source of their food will be happy to know that at least 20% of the food served by Parkhurst comes from over 250 local farmers within a 250-mile radius. Much of this food is sourced sustainably, with some of it even coming from the organic farm on Chatham’s own Eden Hall Campus. Sourcing food locally is an eco-friendly practice that can reduce carbon dioxide emissions from food transport and cut back on the number of resources, like energy and water, that are needed to produce different food goods. The program behind this is called FarmSource, an initiative started by Parkhurst Dining that seeks out partnerships with local growers, family-owned farms, and other producers of food in the community. Parkhurst Dining uses these partnerships to encourage its suppliers to focus their purchasing efforts on FarmSource partners and other local food producers. Since its inception, the program has been responsible for over $23 million in local purchases.
WHY LESS MEAT?
Every person has a different reason for deciding to take on a vegetarian diet, or choosing to eat meat-free for a few meals out of the week. Some may have religious practices that include stipulations about what kinds of meat, if any, they should eat. Others are concerned about animal welfare. And some may be trying to cut meat from their diet for health reasons, in an attempt to reduce cholesterol, lower blood pressure, and reduce risk of stroke and cardiovascular disease.
Chatham students at Anderson Dining Hall, Shadyside Campus
Another reason to consume less meat is that it is environmentally-friendly. Agriculture and animal farming have a pretty large environmental impact, contributing greatly to climate change, air and water pollution, land degradation, energy use, deforestation, and biodiversity loss worldwide. Eating less or no beef can have one of the biggest impacts on reducing a person’s carbon footprint. Recent deforestation in the Amazon can be linked to beef production, as trees are cut down to create pasture for cattle. Not only does this mean less carbon-absorbing trees to fight climate change, but it also facilitates habitat loss, one of the leading drivers behind species extinction. Large amounts of freshwater are needed to raise animals. In the dry state of California, producing one pound of beef requires about 2,400 gallons of freshwater. One pound of chicken requires about 500 gallons whereas one pound of bread only uses 200 gallons of water throughout the course of production. One other, rather interesting, fact about climate change and animal farming is that cow burps are a serious source of methane, an extremely potent greenhouse gas. Scientists are working on new feeding methods that should reduce methane in cow burbs. In the meantime eating less meat, beef specifically, can be a step in a greener direction.
Trying Meat-Free
Here are some fun ways to bring a vegetarian diet into your life this month:
If you’re new to plant-based cooking, this is a list of easy substitutions that can help you get started! You can continue your research online to find even more vegetarian and vegan options.
Meatless Monday – It’s as easy as it sounds: cook a vegetarian meal each Monday this month (and maybe next). It might not seem like much but cutting back on meat can promote heart health and save you money
Grow your own plants using hydroponics – Hydroponic gardening can yield great results. There are lots of DIY project ideas for growing your veggies inside. Try growing radishes or greens for salads. They grow quickly but don’t get too tall, perfect for indoors.
Take an Online Cooking Class with CRAFT at Chatham University – As more things become virtual, it’s easier than ever to explore new recipes. CRAFT at Chatham University offers cooking and baking workshops with lots of fun flavors. Have a COVID-responsible Vegetarian Month celebration and cook one of the meals you learned.
Order a Mushroom Growing Kit – There are lots of delicious mushrooms out there and they are so easy to grow. Get online and order a growing kit that will have you eating homegrown mushrooms in 2-3 weeks.
Start an Herb Garden – Seasonings make every meal better. There are plenty of herbs that you can grow inside to add fresh spice to your meatless dishes.
If you’re interested in exploring the world of food and food systems, Chatham offers both an undergraduate Food Studies major and minor, and a graduate Food Studies program with an optional MBA. You can also check out the free Food in Uncertain Times conference on November 5th and 6th.