Page 72 - How to Be a Conscious Eater - Making Food Choices That Are Good for You

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.

Stuff that Comes from the Ground 61