Stop and Smell the Veggies: Eat Green for Earth Month With MyFitnessPal!

Betty

In a recent survey, MyFitnessPal found that 90% of our members still eat meat, with 60% reporting they eat the same amount of meat as they did five years ago. Though eating meat can provide rich amounts of protein and certain vitamins, incorporating plant-based meals into your diet is not only good for you — it’s good for our planet.

To celebrate Earth Month and bring awareness of the impact of our food consumption to our members, MyFitnessPal is launching an in-app Eat Green Plan: a 14-day guide full of quick tips to reduce your environmental footprint, strategies for picking low-carbon impact foods, and other ways to reduce waste.

DON’T HAVE THE APP? GET STARTED HERE!


In addition to discovering how you can best reduce your carbon “foodprint,” we’re giving you some delicious meatless alternatives to our most-logged recipes.

Recipes include Slow Cooker Sweet Potato Curry, Cauliflower Gnocchi with Eggplant Ragu, Butternut Squash Black Bean Chili, and more. Get these recipes from the Eat Green Plan’s (plant-based!) Recipe Collection.

HOW TO JOIN THE PLAN:

• Open the app and tap Plans at the bottom of your screen
• Then, tap the Free filter
• Scroll down to check out our Eat Green Plan

START EATING GREEN!


Making simple swaps toward sustainable, healthy choices can have a positive impact on your health (and the planet’s, too).

What are some of your favorite ways to eat more sustainably? Let us know in the comments.

VegjoyP

I love this, I eat WFPB already but would love to see the recipes. I clicked on link but it rid not work? It took me to the MFP app

Betty

VegjoyP wrote: »

I love this, I eat WFPB already but would love to see the recipes. I clicked on link but it rid not work? It took me to the MFP app

Hi @VegjoyP, The recipes are in the Recipe Discovery section in the app. You will need to click on the link while using the app or go to the More menu, then Click Recipe Discovery and scroll through the recipe collections till you see the "Eat Green" collection.

neanderthin

I've belonged to a group called "Slow Food" since 1987 and as a chef have participated in events over the years, not so much in the last decade or so though. Anyway now my philosophy for sustainability is based on local and regionally raised and grown foods from a variety of people that practice responsible farming and unfortunately April in my area is not a great month to showcase green produce but can't wait until that starts. Cheers

myvt9v4crh

I like to grow a vegetable garden. I had limited space at our home in Oregon but was able to grow bush beans, zucchini, and cherry tomatoes. I was also able to grow wonderful blueberries. They are my favorites. Gardening is not possible here, but I’m confident I can grow the things I love at my daughter’s home.

Katla in Illinois

jpprice47

The recipes would be a very helpful tool if you just allowed users to print the recipes! But, no one listens.

Unknown

This content has been removed.

aimeelynncreates

Having our garden and canning/preserving/freezing is huge for us, but the biggest change we experienced was when we lived on our farm and raised our own organic pastured heirloom chickens for meat. The taste was so different and the process was so much more humane than the stuff you get at the store (even the 'organic' chickens at the store are rarely if ever pasture-raised, which is the only guarantee they are treated humanely, as 'free range' is a fairly meaningless term), so we have very few cravings for chicken outside of what we raise and would rather 'invest' in a more expensive pastured chicken at the farmer's market (we sold our farm last year and downsized) for special occasions, and eat vegetarian 4-5 days a week. We also buy shares of wild Alaskan salmon through Iliamna (https://redsalmon.com/) - it's so good, so sustainable, and supports small business. My husband is a butcher at a co-op, so you might think we eat a lot of meat, but we actually eat less because we savor it more

tvm1970

A great initiative with fab recipes - thanks!