PHILADELPHIA — The kitchen has always been the liveliest room in my family home, with food at the heart of our gatherings, celebrations, and traditions. True to my Italian heritage, I learned how to roll meatballs and properly peel garlic at a young age. Not only does my family love to cook, we also love to eat. We cherish the unique flavors of global cuisines and value the social connections fostered through sharing meals. Because food and cooking are deeply entrenched in my family’s traditions, they were concerned and confused when I experimented with vegetarianism in high school. They dismissed my dietary changes as “just a phase.”
Whether we like to admit it or not, the United States places an overemphasis on meat consumption as part of personal identity. While I am sympathetic to the cultural significance of meat in certain dishes, the truth is simple: As a country, we overconsume meat. However, I am not advocating for a wholesale conversion to vegetarianism. Instead, I propose a compromise: Consider becoming a flexitarian, like me.
Let me tell you why this matters.
The average American eats nearly 330 pounds of meat annually — double the amount consumed a century ago and triple the global average, reports Sentient Media and the Johns Hopkins Center for a Livable Future. High meat consumption, particularly red meat, takes a toll on both personal health and the environment.
Producing meat demands vast amounts of natural resources, especially land, water, and energy. The U.S. agriculture industry uses 41% of our country’s land for grazing or producing feed for livestock, according to NPR’s Stacey Vanek Smith and Cardiff Garcia in a 2019 interview. Much of this land is dedicated to raising and feeding cattle, animals notorious for emitting methane — a potent greenhouse gas, as discussed earlier this year on the Leading Voices in Food podcast. However, cattle are not entirely to blame. Industry practices for feeding cattle and storing manure significantly increase methane emissions, exacerbating climate change.
There is good news: As a consumer, you wield the power to influence one of the primary drivers of the meat industry’s growth — demand. Our daily choices impact the environment, and by eating meat, we all contribute to its demand. Collectively, reducing meat consumption can influence industry and inspire positive change. While plant-based options are the least taxing on the planet, poultry and fish are also more sustainable alternatives to red meat.
Today, it is easier than ever to enjoy the health and environmental benefits of eating less meat thanks to an abundance of accessible and delicious plant-based proteins and recipes. Plant-based proteins like lentils, tofu and beans boast a variety of health benefits in comparison to meat, including reduced cholesterol and saturated fat, says the Cleveland Clinic. Producing plant-based proteins requires significantly fewer resources than meat, making them an attractive option for those concerned about their impact on the environment.
Marissa Perrico, originally from Chardon, is a third-year student in the Master of Public Health and Master of Social Work dual-degree program at the University of Pennsylvania.Courtesy of Marissa Perrico
Swapping a ham and cheese sandwich for peanut butter and jelly might seem insignificant, but consistently eating less meat is an actionable step toward a healthier future for both you and the planet. Adopting a more plant-focused, flexitarian lifestyle offers a balanced approach for those who want to enjoy good food while supporting environmental sustainability.
Ten years in, I have balanced family traditions with my dietary shift away from meat. I am happy to report that my family has established a tradition of meatless Mondays, and that they don’t fuss when I request eggplant instead of chicken parmigiana. We’ve discovered that reducing meat consumption doesn’t mean sacrificing protein, flavor, or even our favorite meat-based dishes. You, too, can embrace flexitarianism: Start small by eating meatless one day a week and consider trying a new plant-based recipe.
Marissa Perrico, originally from Chardon, Ohio, is a third-year student in the Master of Public Health and Master of Social Work dual-degree program at the University of Pennsylvania.
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