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Green Monday for a Great Week!

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All Green Monday recipes are meatless and vegan...
Tasty, healthy, versatile, they will help you feel good and pleased with yourself.

 

Enjoy!

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Make Every Day Your Green Monday

Health
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Ecology
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Ethics
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Tofu shortages have been reported in parts of Canada after the country’s new 2019 Food Guide was released earlier this month. The food guide was given a major overhaul that included omitting dairy as a food group and emphasizing the consumption of fruit, vegetables, and plant-based proteins such as beans, nuts, and tofu. Now, a surge of interest in plant-based foods, particularly in tofu, has been reported. The biggest tofu shortage is in Quebec, where the province’s largest tofu producers, Unisoya and Soyarie, are struggling to meet demand. Both companies are working on increasing production by expanding factories but won’t be able to sell to big chains such as Costco and Provigo until the expansion is complete.

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National Geographic is questioning the world’s consumption of animal products. The leading nature publication and network recently covered a report suggesting the global consumption of meat has “dire” consequences for the planet. The world’s population is growing, with 10 billion people expected to populate the earth by 2050. According to National Geographic, scientists from around the globe are “scrambling” to figure out a way of feeding all of these people. The report – conducted by 30 scientists over three years and published in the Lancet – suggests that a significant worldwide reduction in meat consumption would help to feed the growing population.

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62 school districts and 13 businesses in New York are currently taking part in a 10-day plant-based health challenge. The Good Life Program—led by NY teacher Doug Schmidt in collaboration with Smola Consulting and the Genesee Valley Educational Partnership—involves 3,200 participants following a plant-based meal plan. In 2018, Schmidt led a similar 10-day health challenge for 35 schools, and more than 1,300 participants committed to plant-based meals. The challenge helped participants lower their total cholesterol, blood pressure, and glucose levels, while losing weight, increasing their energy, and sleeping better. Schmidt created the program after realizing the power of a whole-food, plant-based diet, which he started following after suffering from a “widowmaker” heart attack at the age of 49.

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