Mini-Pledge Week 3: Meat

Next week we are going to completely switch gears and focus on meat consumption. Before we dive right in on Monday though I want to ask (okay, beg) everyone to please watch Food, Inc. this weekend. Even if you have watched it before…watch it again! This is a very easy way to learn a lot in a mere 91 minutes of your life. And hopefully you will join us with a completely renewed perspective when it comes to eating meat. After watching the movie I’ve heard some people say they would never eat meat again (which we of course do), and others say they went out and had a Big Mac the very next day. So don’t take anyone else’s word for it…watch the movie and form your own opinion. And if for some strange reason you don’t watch it, at the very least please read my summary of the film.

So here is next week’s pledge, which officially starts on Monday…

Mini-Pledge Week 3: March 28 – April 3 – All meat consumed this week will be locally raised (within 100-miles of your hometown). Meat consumption will also be limited to 3 – 4 servings this week, and when it is eaten meat will not be presented as the “focal point” of the meal. Instead meat will be treated as a side item or simply used to help flavor a dish.

Rather than just leaving you with that I definitely want to take a few moments to explain our reasoning behind this one. And just to make sure there is no confusion we define meat as beef, turkey, chicken, pork, lamb, venison, duck, etc. There is no restriction on seafood or other animal products (like eggs and cheese) this week. So let’s break down the two parts of this pledge….

1.     Local Meat: Not only do we like to promote eating locally raised meat, but just about anything you can buy through your local farmers will be better for you and the environment. I wrote a post a while ago about how produce, on average, travels 1500 miles from the farm to your plate. Not only do those fruits and vegetables lose nutritional value during their trek, but the by-products from all of that travel also have a very negative impact on our environment. When it comes to industrialized meat, not only does the travel aspect take a toll on our environment, but the resources used to raise, feed, and slaughter the animals do as well. Secondly, the only way to truly know if the meat you are eating was humanely raised is to ask the farmer yourself. And even if the meat comes from an organic factory farm it doesn’t necessarily mean they were raised or fed properly. And the health of the animal directly affects the nutritional value that their products provide you. I know some readers have told me they simply cannot find a local source for meat products. If that is the case here is my response: try one more time (make sure you’ve exhausted all resources!), post a question about your location on my facebook page so we can ask others, or just go vegetarian this week.


2.     Reducing Meat Consumption: I know I’ve said it before about our society’s sugar consumption, and I’ll say it again about meat…it is way overdone. According to Mark Bittman in his book Food Matters, “60 billion animals are raised each year for food – 10 animals for every human on earth.” He also goes on to say that this rate of industrialized meat production is causing “enormous damage to the earth, including the significant acceleration of global warming.” Secondly, consuming meat at the alarming rate that it is being produced is not good for our health. Bittman says that our current rate of meat consumption has “stimulated a fundamental change in our diets that has contributed to our being overweight, even obese, and more susceptible to diabetes, heart disease, stroke, and perhaps even cancer.” Michael Pollan sings a very similar tune in regards to the effects our over consumption of meat has on our health. Learn more about his viewpoint in my post about “Becoming a ‘flexitarian.’” The moral of the story is the less meat you eat the more of something else you will eat instead, and let’s hope that turns out to be vegetables and fruit.


Now that you understand the reasoning behind this pledge, here are some resources to help you get through the week…

Dinner recipes where meat is not the focus…

Also, almost all of the breakfast, lunch, and snack recipes I’ve posted thus far do not present meat as the focus. So if you want check out my recipe index for some inspiration.

To take the pledge: Please leave a comment below with the number of adults and kids in your household that will take this on, and also share if you will do it for one day or for the entire week. Put it in writing and make it official!

Good luck!


[Shared on the Food Renegade’s Fight Back Friday]

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!


  1. Heather |

    My family of 5 is taking this pledge starting November 17th. Two adults and 3 kids. It was tough to find local meat sources, but I did it!

  2. Kristen |

    One adult for week three! We buy local meet anyway, so that part is covered. I eat less meat than most people, but I think having it only 3-4 days even for flavoring will be tough. Pretty sure I’ll just not order meat in a restaurant unless I know for sure where it’s from, that might be the most challenging part!

  3. Bre |

    So I am on day 3 of exploring this website after accidental discovery via Pinterest! I am so inspired! Have not yet committed to any pledges, but as I learn more there is certainly potential for commitment! However, the problem is I have like so many others, a meat loving, soda guzzling, potato chip devouring husband! I can get him to try new veggies and grains, but meat is a non-negotiable for him at this point! There are some local farms that offer CSA boxes, Obviously veggie shares but also meat shares! I have flirted with the idea and the numbers budget wise….it’s just the two of us, my fears are as I work full time… And sometimes more, how would I handle all the time and attention a meat or veg box would require… Even a half share. Any suggestions, or can you refer meto some part of this website I have yet to discover!?

    • Assistant to 100 Days (Amy) |

      Hi Bre. Regarding your husband, this might help: Time saving and meal prep consolidation can happen if you choose a weekend afternoon to cook a couple big recipes and throw them in the frigde/freezer for use throughout the week/s. Also, using your slow cooker can happen even while you work and you can add that to your freezer cache. Now, I am not a particularly organized person (creative type :) ), but I have found that taking the time on Sunday afternoon to plan and cook for the week, to be a giant reliever of stress. I end up wasting less, too, because many of my fresh ingredients get used immediately. Hope that helps. ~Amy

  4. Kelly |

    This week was an easy one for me, My parents rise chickens and my neighbor is a farmer! So I’ve been buying local meat for awhile now. The movie was an eye opener!

  5. Sarah Noel |

    We are very lucky to have Colorado Sustainable Farms only about 15 miles away from our home. This farm is run by some friends of ours (who used to be our neighbors, then moved away to build their farm). Their website is a wealth of information on sustainable farming. Not only are their animals managed in the most natural way possible, but their prices are comparable to the local grocery store foods. They can be found at:
    I’m going to start buying meats from them (except for seafood, of course).

  6. Fai |

    I’m turned off of food documentaries since the last time I watched one. I can’t remember the title right now, but it covered a range of topics, including a section on MSG.

    Don’t get me wrong; I’m no fan of MSG and I try not to eat it. But this documentary made it abundantly clear how biased the “whole foods movement” can be. A segment talked about lab rats, and how in order to make lab rats and mice obese for trials, they give them MSG. Well, I looked up the information for myself and it’s not that straightforward. MSG is injected under the skin of mice/rats in large quantities when they are very young to make them obese, not fed to them in seasoning quantities as the documentary was implying. There are countries that use MSG as a regular table seasoning the way we use salt in North America, and they don’t have higher incidence of obesity, cancer, or other hot-topic health problems.

    Again, I don’t like the idea of MSG and I avoid it whenever possible. And I’m here on this site because I prefer to eat real foods and avoid synthetic and highly processed ingredients. But this just goes to show how documentaries can go overboard to the point of spreading misinformation in order to start hype and gain viewers.

  7. Jessica B |

    2 adults starting this week! My husband works for a local meat producer so we usually only eat local meat anyways. :)

  8. Lorraine |

    Can we eat fish on week three in addition to meat or is it all under the same umbrella? I live by the coast and so have local caught fish always to hand. My husband likes meat or fish at each meal, trying to plan ahead :)

    • Amy Taylor (comment moderator) |

      Hi Lorraine. Same umbrella. :)

  9. Anna |

    We are a family of 4. Two adults, 2 children. I plan on doing this for the week. We are “flexatarians” so hopefully this won’t be too hard.

1 7 8 9

Leave a Reply

Your email address will not be published. Required fields are marked *