Walking the walk: One foodie's month without meat

I’d call myself a foodie. I love exploring flavors, trying new cuisines, and experimenting in the kitchen. I’m also an environmentalist: you can always find me supporting some green cause. These two identities can sometimes be at odds with each other. Yes, I know how much animal agriculture contributes to climate-warming greenhouse gas emissions. And I find eggplant risotto as enjoyable as spaghetti bolognese. But if I could never enjoy meat again? Unimaginable to me.

Still, I wanted to try to live up to my sustainability ideals. That’s why I decided to try a fully vegetarian diet for an entire month.

During that time, my meals never lacked flavor. I cooked my way across the globe, from spicy masala omelettes and crustless cauliflower quiche to crispy mushroom quesabirria and hearty pasta e fagioli. Focusing on vegetable-forward meals even led me to try some creative recipes I might never have prioritized before. Instead of Peruvian roasted chicken with ají verde sauce, for example, I marinated and roasted tofu using the same recipe. As an avid cook, this experimentation was actually fun for me.

While I thoroughly enjoyed every bite of these meat-free meals, I finished my month of vegetarianism with a fresh awareness of the benefits of an approach to food that isn’t “all or nothing.” I think MMITM’s promotion of a flexitarian diet makes a lot more sense than encouraging people to go full vegetarian.

Julianna's Cauliflower "Cake" (recipe from Yotam Ottolenghi via Serious Eats)

One reason is that during my meat-free month, temptation did find its way to me. My husband is an obstinate carnivore, who declined to share even one meatless meal with me. As a result, when I’d look over at his plate of chicken biryani or lamb moussaka, there were days when I couldn’t help but salivate, no matter how tasty my vegetarian entrée was. That constant exposure to meat made it harder to resist. How I craved just one bite!

Certainly, I could have benefitted from the social support of having my partner share this meatless challenge, just as people have more success dieting or working out when they do it with other people. (Look out for an upcoming SOMA-wide “Week Without Meat” challenge that MMITM is planning!)

But even if everyone you know is cheering you on, strict rules can backfire. If you “cheat” on a vegetarian diet, you’re more likely to feel discouraged and give up altogether. It’s like falling off the wagon on a strict diet plan. Building flexibility into your goals eliminates that danger.

I also believe that flexibility encourages progress. If you know you can still enjoy your meaty cultural favorites (like my Italian family’s pizza rustica on Easter) you’re more likely to stick with eating less meat most of the time.

Finally, the greatest environmental benefits come from a long-term commitment. A flexitarian approach feels more realistic long-term, especially for families who don’t want to give up meat entirely. Eating no meat for a week or a month is great, but my goal is to commit to environmentally beneficial food choices that I can realistically make for the rest of my life–and for me, that means committing to less meat.

At the end of my vegetarian month, I felt proud of what I accomplished, and I discovered new meals I’ll absolutely keep in rotation. But I also realized that MMITM’s flexitarian lifestyle is the best path forward for me. It balances enjoyment, tradition, and sustainability without making you feel like one “mistake” erases your progress. For me, it’s not about giving up food I love forever. It’s about making thoughtful choices, one meal at a time.