Frequently Asked Questions About Meat-Free Monday

Practicalities

Health

Animals

Practicalities

What is Meat-Free Monday?
Meat-Free Monday is a global citizenship project which aims to encourage school communities to reduce their meat and fish consumption (and serve vegetarian food each Monday at lunchtime) in order to improve pupils' health, protect the environment, fight against world hunger and help animals.

This school initiative is part of a wider global movement encouraging people to help slow climate change by reducing their meat consumption. There are many different organisations around the world advocating a weekly meat-free day. For more information, see Meat-Free Monday: Useful Links.

Does my school have to sign up for a full year?
We suggest that schools sign up for a full year so that pupils really understand the issues and get familiar with a wide variety of vegetarian food. The longer the project lasts, the greater the impact! However, if your school wishes to try Meat-Free Monday for a shorter period, we would still encourage that. We are confident that once a school sees how beneficial the initiative is to all involved, it will keep Mondays meat-free.

Does the school's meat-free day necessarily have to be a Monday?
No. By reducing our meat intake – any day of the week – we improve our health, protect the environment, help to alleviate world hunger and help animals. The alliteration (Meat-Free Monday), the idea of making a fresh start to the week in a positive way and the opportunity to unite with other organisations that are promoting a meat-free Monday are all reasons for suggesting Monday.

Should we go meat-free all day or just at lunchtime?
In schools, Meat-Free Monday focuses on school hours only, but we encourage staff members and pupils to remain meat-free for the entire day (or more) if they want to. We can assist by providing you with lots of meat-free recipes as well as advice about where to buy vegetarian products.

What if a pupil doesn't wish to participate or a parent or guardian doesn't want his or her child to participate?
Schools may want to allow pupils to opt out of Meat-Free Monday (by having a parent or guardian write to the school) or suggest that the pupil bring a packed lunch that day. Alternatively, schools may wish to approach Meat-Free Monday in the same way that they approach any other environmental policy (such as recycling, which is not optional).

A whole-school approach such as this – if implemented following proper consultation with pupils, parents, staff and governors – promotes consistent messages and clarity and gives students an opportunity to make a real impact.

Ultimately, it's up to each school to come to its own decisions, though we are happy to give advice.

Do pupils who bring packed lunches need to go meat-free too?
We suggest that schools encourage pupils who bring packed lunches to go meat-free, but in most schools, the choice is currently theirs. We hope that pupils will be interested in and excited about the project once they understand the reasons for having a meat-free day and will choose to participate. The more people take part, the bigger the impact we will have!

Some schools have introduced a "packed-lunch policy" to support healthier eating, and this could be adapted to include Meat-Free Monday.

How will vegetarian pupils benefit from the project?
Like non-vegetarian pupils, vegetarian students will be able to explore the reasons why reducing one's meat consumption is good for the planet. Also, rather than having just one or two vegetarian options, they will be able to choose from foods that are not usually available to them.

Vegetarian pupils will also be able to help peers who might find changing their old dietary habits difficult at first. They can volunteer to become a "buddy" as part of a vegetarian buddy plan.

Why don't you just suggest that people cut down on meat every day rather than stop completely for one day?
A weekly meat-free day is a clear concept – it's easier for caterers to manage and promotes unity and the sharing of ideas. It also allows school communities to become more familiar with a range of vegetarian food selections which they wouldn't be likely to discover if they were still providing some meat every day.

How will the project affect other animal products, such as dairy products and eggs, which are sometimes part of school lunches?
The more we replace animal products with plants, the smaller our carbon footprint will be. A 2006 University of Chicago study found that an average US diet derives 47 per cent of its calories from animal sources, which results in a carbon footprint of 2.52 tonnes of carbon dioxide per year. A vegetarian diet results in 1.5 tonnes of carbon dioxide and a vegan diet 0.52 tonnes.

However, we understand that making changes may require some time, so schools and catering companies should design meat-free menus in accordance with their capabilities.

Can schools still serve fish on Mondays?
For many reasons, we suggest that schools not serve fish. For one thing, commercial fishing, aquaculture and angling are all environmentally damaging.

Commercial fishing is wiping out biodiversity as miles of nets sweep up all the fish in their path, taking other marine life and coral-based habitats with them. Commercial fishing has devastated the ocean's ecosystem so much that large fish populations are only 10 per cent as large as they were in the 1950s.

Fish farms (which are often described as "sustainable") are also bad for the environment. Because of high stocking densities, the fish on ocean-based farms are infested with parasites and full of diseases, which they pass to fish living near the farms. When farmed fish escape, they threaten the well-being of native fish species. Fish farms pollute coastal waters with massive amounts of concentrated fish faeces, and they require huge numbers of wild-caught fish to feed their captives. Scientists warn that the damage caused by the fishing industry is likely irreparable.

For these reasons, participating schools should not serve fish on Mondays. For healthy and delicious faux-fish recipes click here.

Should staff members participate?
Yes! We encourage all members of the school community to take part – pupils, catering staff, teachers, the site manager and the head teacher. It sets a good example for children and young people and also heightens the project's impact.

My school already has a meat-free day once a week. Should we still sign up?
Yes. Signing up for Meat-Free Monday will allow you to network with other schools and share good practices. You will also receive free teaching packs to help you explore the issues behind having a meat-free day and will receive recognition for the difference you are making.

How can my school get involved?
Write to The PETA Foundation at PO Box 36678, London SE1 1YE, call us on 020 7378 0363 or contact us at info@petaf.org.uk.

We will talk you through the steps and, if you would like us to, will liaise with your school catering company.

Health

What are the government guidelines on school lunches?
The government's nutrition standards and other food-based standards were developed in the wake of research showing that children were not making healthy food choices at lunchtime and that school meals did not meet their nutritional needs. The aim of the standards is to combat childhood obesity and other health problems and help children enjoy fruit, vegetables and salad as well as balanced meals which contain good sources of protein and starch. This aim fits perfectly with Meat-Free Monday.

Primary schools must already meet the standards, and secondary schools and pupil referral units must meet them by September 2009.

To carry out nutrient analyses, schools or their caterers can rely on professional support (e.g., a registered nutritionist or a state-registered dietician) or menu-planning and nutrient-analysis software. Because Meat-Free Monday promotes a healthy and nutritious diet, schools will find that it's easy to design a Meat-Free Monday menu which meets the government's requirements. For menu ideas, please see our food-service recipes.

Is eating meat necessary for staying healthy?
Studies show that vegetarians have lower cholesterol levels than meat-eaters do and are far less likely to die of heart disease or cancer.

A recent study involving 60,000 people which was published in the British Journal of Cancer found that vegetarians develop notably fewer cancers of the blood, bladder and stomach.

The consumption of meat and dairy products has also been conclusively linked to diabetes, arthritis, osteoporosis, clogged arteries, obesity, asthma and impotence.

The British Nutrition Foundation's website states, "Provided a vegetarian diet is well balanced, it should provide all of the nutrients needed by the body throughout life".

Is there enough protein in a vegetarian diet?
Absolutely. In Western countries, our problem is that we get too much protein, not too little – and that is causing health problems. Most Britons get at least twice as much protein as they need, and too much protein – especially too much animal protein – can increase the risk of osteoporosis and kidney disease.

There is protein in whole-wheat bread, nuts, oatmeal, beans, corn, peas, mushrooms, green leafy vegetables and broccoli – almost every food, in fact. Unless you eat a great deal of processed, greasy fast food, it's almost impossible to eat as many calories as you need for good health and not get enough protein.

Is it necessary to add milk or dairy products to school lunches?
The government's food standards do not require schools to serve milk and dairy products, but they do require schools to provide an adequate amount of calcium. Fortunately, there are better, more absorbable sources of calcium that do not come with the fat and cholesterol that are found in milk and dairy products. It is important for children and young people to have enough calcium to help them develop strong bones and teeth, and calcium also aids blood clotting and muscle and nerve function.

The School Food Trust states, "There are a range of non-dairy sources of calcium that schools can incorporate into their lunch menu to help them meet the standard for calcium. These include products fortified with calcium (including white bread and white flour), dried fruits, red kidney beans, chickpeas, tofu, soya beans, broccoli and cabbage. Alternative drinks include calcium enriched soya, rice and oat-based plain and flavoured beverages. Other enriched soya products like desserts and custard are also available".

Is it easy to get iron and zinc from a vegetarian diet?
Yes, it is. There are many iron-rich vegetarian foods, including dried apricots, figs, dates, green leafy vegetables (such as kale and cabbage), beans, lentils, tofu, millet, peas and pumpkin seeds. Zinc-rich foods include almonds, whole grains, kidney beans, green leafy vegetables, pumpkin seeds, sesame seeds, lentils and tofu.

For more information, visit the School Food Trust website at schoolfoodtrust.org.uk/index.asp or contact The PETA Foundation at info@petaf.org.uk.

I know an unhealthy vegetarian. Is vegetarianism really good for people?
There are healthy and unhealthy vegetarians, but doctors agree that vegetarians who eat varied, low-fat diets stand a much better chance of living longer, healthier lives than their meat-eating counterparts.

Animals

Isn't going vegetarian a personal choice?
It is a matter of choice, yes. However, from a moral and societal standpoint, actions that harm others do not necessarily come without consequences. For example, child abuse and cruelty to animals are immoral acts, not matters of choice. Today, our society encourages meat-eating and factory farming, but at one time, society also encouraged slavery, child labour and many other things that are now universally recognised as wrong.

Animals kill other animals for food, so why shouldn't we?
Most animals who kill for food could not survive if they didn't do so, but that is not true of humans. It could be seen as a case of need versus greed. Many animals, including our closest primate relatives, are vegetarians or near-vegetarians. It would make more biological sense to look to them as models of healthy eating rather than to carnivores such as tigers and dogs.

The animals have to die sometime, so what's wrong with eating them?
Everyone has to die sometime, but that has never justified causing them suffering before that time – or taking their lives.

Don't farmers treat their animals well so that they'll produce more milk or eggs?
That may have been true in the past, but today, animals on factory farms gain weight, lay eggs or produce milk not because they are well cared for, comfortable and content but because they are subjected to medications, hormone treatments, genetic manipulation and management techniques. Nowadays, animals raised for food are slaughtered when they are extremely young, usually before disease decimates them – although diseases are rampant on factory farms, and in fact, mortality rates are factored into business costs. Factory farmers raise such huge numbers of animals for food and the demand for cheap meat is so high that it is less expensive for them to absorb losses than it is for them to provide humane conditions for animals.

What about free-range products?
While it may seem surprising to many, investigations have shown that many animals raised on "free-range" farms endure the same conditions as those on factory farms.

Many eggs labelled as "free range" come from hens who are raised in dark, overcrowded sheds, much like those that are used to confine "broiler" chickens. These sheds have holes in them that allow hens to go outside, but often only the more dominant hens succeed in doing so. Most male chicks – who are of no use in egg production – are killed as soon as they hatch. Often they are suffocated or ground up alive in machines called eviscerators. When they are no longer of any use to the farmer, hens are killed, because continuing to feed and care for animals who no longer contribute to a farmer's bottom line is a losing proposition for him or her.

Conditions on small dairy farms are often unacceptably cruel by any reasonable standard. Male calves, who are considered useless to farmers because they can't produce milk, are usually sold to veal farmers or to larger farms and are eventually slaughtered. Pigs, steers and other animals raised for meat are shipped to same terrifying slaughterhouses that animals raised on factory farms go to.

What about organic farms?
"Organic" simply means drug- and chemical-free – organically raised animals can be subjected to all the same types of cruelty that occur on factory farms, and as long as they are not dosed with drugs or fed food which was treated with pesticides, the meat and milk that comes from them can be labelled as organic.

Farmers know that raising as many animals as possible in the least amount of space makes their farms more profitable, so many organic farms still cram lots of animals together into small spaces, just as factory farms do. Animals on organic farms suffer through the same mutilations that animals on factory farms endure, and just like animals on factory farms, they do so without painkillers. Farmers might neglect to give medicine to animals who are suffering because they can get a better price for their meat and milk if the animals retain their organic status. In 2006, a study conducted in Austria and the Netherlands found that 25 per cent of organic pigs had pneumonia (compared to 4 per cent of conventionally raised pigs) and that piglets on organic farms died twice as often as their counterparts on conventional farms.

Given these facts, it's not surprising that the Advertising Standards Authority ruled that it is deceptive to claim that animals raised on organic farms enjoy better lives than animals on conventional factory farms. A commission funded by the European Union concluded that "a growing body of evidence suggests that the animal health situation on organic farms is no better than that reported in conventional livestock production systems".

What will we do with all the chickens, cows and pigs if everyone becomes a vegetarian?
Not everyone will stop eating animals overnight. As the demand for meat decreases, fewer animals will be artificially inseminated, confined to farms and raised for their flesh. Farmers will turn to other types of agriculture – after all, giving up meat does not mean giving up eating. When there are fewer of these animals, those who remain will be able to live more natural lives.

If everyone only ate vegetables and grains, would there be enough to eat?
Yes! In fact, we feed so much grain to animals to fatten them up for consumption that if we all became vegetarians, we could produce enough food to feed everyone on Earth. The world's cattle consume a quantity of food equal to the caloric needs of 8.7 billion people – which is greater than the entire human population.

Aren't humans natural carnivores?
No, we are not. In fact, studies show that a vegetarian diet suits the human body better than a diet that includes meat, which we are not equipped to rapidly expel from our bodies the way that true carnivores do. Not only do carnivorous animals have short digestive tracts, they also have claws and long, curved fangs. Humans have flat, flexible nails, and our "canine" teeth are minuscule compared to those of carnivores.

There are many other differences: Unlike humans, natural meat-eaters manufacture their own vitamin C, whereas we need to consume vitamin C in the form of fruits and vegetables. True carnivores perspire through their tongues rather than through their skin. Natural meat-eaters have sharp, pointy front teeth, sharp and jagged molars and a tooth-bone density that's many times greater than that of a human and which enables them to crunch through the bones of their prey. Carnivores have no digestive enzymes in their saliva at all, and their digestive acids are many times more acidic than those of humans, which prevents the bacteria in rotting flesh from killing them. Natural meat-eaters have jaws that move only vertically instead of in a grinding motion as ours do, and they don't chew their food – they just rip and swallow. Carnivores have claws which they use to rip their prey apart, not sensitive fingers for plucking. They have intestinal tracts that are only three times their body length, which enables them to eject rotting flesh quickly. No matter how much saturated fat and cholesterol they consume, natural meat-eaters never develop atherosclerosis, which is the leading cause of death in the industrialised world.

And consider the following: How many of us salivate at the idea of chasing small animals, ripping them limb from limb and then devouring them – stomach contents and all? Every carnivore does. How many of us, if we're walking down the street and see an animal carcass on the road, think, "Mmmmmm ... I'd like to eat that"? No. We think, "Oh, how sad", or "Blech". A real carnivore, if hungry, digs in.

Don't dairy cows need to be milked?
In order for a cow to produce milk, she must have a calf. Each "dairy cow" is impregnated every year so that she continues to produce a steady supply of milk. In nature, the mother's calf would drink her milk, eliminating the need for her to be milked by humans, but on factory farms, calves are taken away from their mothers when they are just 1 or 2 days old so that humans can have the milk that nature intended for the calves. Female calves are slaughtered immediately or raised to be dairy cows. Male calves are confined for 16 weeks to tiny veal crates that are so small they cannot even turn around in them.

Because of the high demand for dairy products, cows are genetically engineered and fed growth hormones in order to force them to produce quantities of milk that are well beyond their natural limits. Even the few farmers who choose not to raise animals intensively must "get rid of" the calves (who would otherwise drink the milk) and send the cows off to slaughter when their milk production wanes.

If you were starving on a boat out at sea, would you eat an animal?
I don't know. Humans will go to extremes to save their own lives, even if it means hurting someone innocent. (People have even killed and eaten other people in such situations.) However, this scenario isn't relevant to our daily choices. For most of us, there is no emergency and no reason to kill animals for food.

Chickens lay eggs naturally, so what's wrong with eating eggs?
The real cruelty of egg production lies in the treatment of the "laying" hens, who are perhaps the most abused of all factory-farmed animals. Hens are often packed five at a time into cages the size of filing-cabinet drawers. On factory farms, cages are stacked many tiers high, and faeces from the top rows falls on the chickens below. Hens become lame and develop osteoporosis because they are forced to remain immobile and because they lose a great deal of calcium when they repeatedly produce egg shells. Unable to move, some birds' feet grow around the wire cage floors, and they starve to death because they are unable to reach the food trough. At just 2 years of age or less, most hens are "spent" and are sent to the slaughterhouse. Egg farms don't have any use for male chicks, so they are suffocated, decapitated, crushed or ground up alive.

We should also be wary of "free-range" products. Labels on egg boxes are purposefully confusing. "Farm fresh" means that they were laid in the battery system. "Barn eggs" usually come from hens crammed into barns with no fresh air or daylight. Even the label "Freedom Foods" doesn't always guarantee that the eggs in a package are free-range. Often "free-range" hens are confined to barns with "pop holes" which only dominant hens can use to go outdoors. Regardless of their living conditions, after just two years, all chickens must endure the horrors of the slaughterhouse and the terrifying ride there.

Can fish feel pain?
There is now a great deal of research showing that fish can feel pain. According to Dr Donald Bloom, animal welfare advisor to the British government, "Anatomically, physiologically, and biologically, the pain system in fish is virtually the same as in birds and mammals". Fish have fully developed brains and nervous systems and very sensitive mouths. Fish use their tongues and mouths like humans use their hands – to catch or gather food, build nests and hide their offspring from danger. Fish also experience fear. An Australian study found that when fish are chased, confined or otherwise threatened, they react with increased heart and breathing rates and a burst of adrenaline, just as humans do.