Meatless Monday Kicks Off Semester of 'Meet What You Eat' Programming Feb. 21
Story posted February 18, 2011
A fast food chain's popular ad campaign from the 1980s famously asked, "Where's the beef?" The answer Monday, February 21 at dinner, will be "not at Thorne or Moulton."
Bowdoin Dining is working with a number of student organizations and athletic teams to offer Meatless Monday, an event that attempts to highlight the health and environmental benefits of a diet with less meat.
It is among the first Meet What You Eat events scheduled this semester. The series provides opportunities for the Bowdoin community to participate in events intended to raise awareness about the role of foods in linking public health, economic development, Gulf of Maine fisheries, and local agriculture. The themes of the series build upon student leadership, co-curricular programming and faculty research.
The Meatless Monday concept was created by the Johns Hopkins University of Public Health; Katy Shaw '11 organized the effort to bring it to Bowdoin.
"The goal of the event is to promote awareness of individuals' meat consumption and highlight the fact that, at Bowdoin at least, students can get perfectly nutritious meals that do not include meat," says Shaw.
"Meatless meals, when done right, can be better for our bodies, our health, and our environment."
Shaw says more than 30 schools around the country have adopted similar initiatives and says Bowdoin is the first among NESCAC schools to do so.
Along with the support of the Environmental Studies Department, campus organizations co-sponsoring the event include Peer Health, Bowdoin Democrats, EcoReps, Food Co-op, International Club, Evergreens, Green Global Initiatives, Ping Pong Club, the Italian Club and EleMental, among others.
Athletic teams involved include women's volleyball, Nordic skiing, women's soccer, softball, men's and women's swimming and diving, women's basketball and women's rugby, as well as members of the field hockey and lacrosse teams.
As a meat alternative, Dining Service plans to provide additional items with high-protein content, such as eggs, beans, tofu, and grains.
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