5 minute read
Reducetarianism
NOT READY TO GO VEGAN?
The meat industry is responsible for almost 60 per cent of all greenhouse gases from food production, with meat production causing twice the amount of pollution as that of plant-based foods. Vegan and vegetarian foods are booming on a global scale, with Bloomberg Intelligence predicting a fivefold increase in the industry by 2030. By the same token, not everyone is willing to give up meat and/or all animal products, leading to a movement that seeks to bridge the gap between the omnivore and vegan lifestyles: reducetarianism.
WORDS MARISA CUTILLAS
HOW DOES REDUCETARIANISM SOUND?
WHAT DOES REDUCETARIANISM INVOLVE?
Reducetarianism simply involves consuming fewer meat and dairy products. The term was coined in 2015 by Brian Kateman, President and Co-Founder of the Reducetarian Society. Its practicality and logic have led to its acceptance by many renowned thinkers, including alternative medicine advocate, Deepak Chopra, renowned psychologist and scientific author, Steven Pinker, and British evolutionary biologist, Richard Dawkins.
Kateman’s interest in the plant-based lifestyle began casually when he was on a plane eating a burger while reading Peter Singer’s The Ethics of What We Eat: Why Our Food Choices Matter. As soon as he understood the link between industrial animal agriculture and the destruction of the environment, he became a vegetarian. However, there were social occasions in which he chose not to follow a strictly plant-based diet – for instance, special holidays, or when he would go out to dine at a special restaurant. He detested being called a ‘cheating vegetarian’, as the term was far from motivating or positive. The concept of reducetarianism was born to encourage people to make smart food choices and feel like they are doing their share to fight global warming.
REDUCETARIANISM VS FLEXITARIANISM
There is a difference between these two movements. Flexitarians consume primary plant-based foods, occasionally including animal products in their meals. Reducetarians cut back on animal products as a starting point.
MAKING SIMPLE SUBSTITUTIONS
Embracing reducetarianism in your daily meal preparation is simple. All it takes is planning, responsible shopping, and creativity. For instance, if you always make a curry on Saturdays, look up recipes that use tofu instead of lamb or chicken. In lieu of a meat-based sauce for your next pasta dish, make a sauce with minced garlic, grated zucchini, carrots, and a lovely homemade white sauce. You don’t have to give up on the foods you love, but once you start experimenting, you will notice that there are so many ways to achieve similar textures and flavours, sans meat.
THE HOSPITALITY INDUSTRY HAS AN IMPORTANT ROLE TO PLAY
Hotels, restaurants, and caterers are pillars of the food industry and any contribution they can make to the reducetarianism movement can have a major effect on total emissions. As Kateman says, restaurants by no means have to stop offering meat or fish dishes; all they need to do is offer a few plant-based dishes to contribute to lower meat consumption. Vegan and vegetarian dishes should be tasty, beautifully presented, and relatively affordable. ›
REDUCETARIANISM IS FULL OF FLAVOUR
In big cities like New York, there are many highend restaurants offering fancy plant-based dishes like cauliflower steak, bronzed and caramelised and served over creamy polenta. Kajitsu is a New York-based Michelinstarred restaurant that makes a cuisine called shojin – a Zen Buddhist style of food consumed in Japanese temples and considered to be the basis of Japanese cuisine. Shojin food expresses devotional discipline and non-violence towards all sentient beings.
You don’t need to travel to New York to order plant-based foods, of course. On the Coast, establishments like Hustle n’ Flow in Marbella, House of Flow in Benahavís, and Gioia in Marbella serve dishes that are as easy on the eye as they are on the stomach.
THE SECRET’S IN THE SAUCE
To make reducetarianism a cinch, Kateman recommends that you prioritise sauces. Many culinary traditions rely heavily on curries, coconut milk soup bases, sweet-and-sour sauces, reductions, and similar. These can easily be added to meat substitutes and sautéed vegetables.
Brian Kateman
5 TIPS FOR NEW REDUCETARIANS
Z Celebrate meatless Mondays (or choose any other day of the week). Z Bulk out meals with vegetables. For instance, if you are making a bolognaise sauce, use less meat and add zucchini and mushroom for a flavour boost. Z Try plant-based products. In Spain, brands like Heura Foods and Gerblé make various substitute-type ingredients that you can use in soups, stews, sandwiches and wraps. Z Follow cool vegan and vegetarian chefs for easy recipes. My favourites are @thekoreanvegan and @ thefoodietakesflight. Z Start with one meal a day. For instance, you might replace dairy milk with a nut milk to enjoy with your morning cuppa. e
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