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Why go meatless on Mondays?

Meatless Monday is an international movement to promote personal health and the health of the planet.

The idea is to cut out meat one day a week. And since most Americans begin the week on Monday, it’s a great way to start the week off right.

This isn't just
for vegans and vegetarians

Black Bean Brushetta See Full Recipe

Teens to seniors3, families to fitness fanatics—the healthy appeal of a meatless menu option attracts those with dietary demands and those looking for nutritious meals.4 In short, nearly everyone.

What about
the meat eaters?

Don’t worry. Even meat-lovers have found that going meatless once a week can reduce the risk of cardiovascular disease, diabetes and obesity, and certain forms of cancer.3

the earth appreciates it

Livestock has a pretty big carbon footprint. Plants, not so much. Consider that the average calorie of feed lot beef takes about 40 calories of fossil fuel to produce, but it only takes about 2.2 calories of fossil fuel to produce one calorie of plant-based protein1. Add all those calories up and—even if it’s only one day a week—going meatless has a significant impact.

it works. really.

Operations ranging from fine dining to C&U have developed Meatless Monday programs that have drawn big crowds and rave reviews. Plus, it’s a unique way to make one of the slower days of the week very intriguing to patrons.

meatless mondays has
some famous followers.

  • Oprah Winfrey
  • Giada De Laurentiis
  • Paul McCartney
  • Simon Cowell
  • Mario Batali
  • Russell Simmons
  • Michael Pollan

See the Meatless Mondays program at Dovetail in NYC.

With Bush's vegetarian recipes, Meatless Mondays don't mean fork-less Mondays.

To get started, you
don’t have to go all-in.

Roll it out by offering meatless meals alongside meat dishes and using ingredients you can use in both (like beans). Then, call out your meatless options on the menu or specials board, and watch the interest build.

Take out the meat,
bring in the beans.

Beans are a great replacement for meat. They’re a good source of plant based protein and fiber5, which increases satiety, reduces hunger, and helps control appetite7. And they’re a lot less expensive than animal proteins.

With flexitarian recipes like our bean soup, finding the best vegetarian protein sources for Meatless Mondays is easy. Pasta e Fagioli Soup See Full Recipe

BEANS:
the super food!

They’re loaded with protein and fiber, they may reduce the risk of colon and rectal cancer2, and they’re gluten free. And, if that’s not enough, people who eat beans four times a week have a 22% lower risk of coronary heart disease6. The body likes beans.

With Beans, Your Meatless Options Are Endless.

Beans are exceptionally versatile. You can serve them in any type of cuisine. Just look around this page and you'll see recipes to help get your meatless menu going.

For a vegetarian dining out on Meatless Mondays, a Bush's Best bean wrap is a welcomed option. Red Bean Lettuce Cup See Full Recipe

so what should you do now?

1. Add some meatless options
to the menu (at least on Mondays). Look around this page and you’ll find plenty of easy-to-prepare options to choose from.

2. Listen and adapt.
There are thousands of meatless recipes and millions of people looking for meatless meals. With the right combination, Meatless Monday will be an undeniable success in your operation. And with Bush’s Best beans, you can do it.

3. Let patrons know about it.
Use table tents, menu callouts, the specials board, buttons—whatever you can easily change—to promote your special Meatless Monday fare.

Break out the utensils for our protein heavy Meatless Mondays entrees.

meatless Mondays RECIPES

  • Moroccan Scented Baked Beans
  • Spicy Ancho-Aji Bean Burrito
  • Avocado Hummus
  • Beans & Greens Pasta
See all vegetarian recipes
On meatless mondays, cut out the meat, not the utensils.

Like this idea?

Get our utensils-needed Meatless Mondays recipes.
1 Pimentel D, and Pimentel M, "Sustainability of Meat-based and Plant-based diets and the environment." American Society for Clinical Nutrition, 2003.
2 Finley JW, Burrell JB and Reeves PG. Journal of Nutrition, 2007. Tanatamango YM, Knutsen SF, Beeson WL, Fraser G, Sabate J. Nutrition and Cancer, 2011
3 Tyrovolas S, et al. Nutrition, Metabolism and Cardiovascular Disease, 2010.
4 Papanikolaou Y, and Fulgoni VL. Journal of the American College of Nutrition, 2008. Williams PG, Grafenauer SJ, and O'Shea JE. Nutrition Review, 2008.
5 Bourdon I, et al. Journal of Nutrition, 2001.
6 Bazzaono LA, et al. Archives of Internal Medicine, 2001. Ajani UA, Ford ES, and Mokdad AH. Journal of Nutrition, 2004.
Windham DM, Hutchins AM, and Johnston CS. Journal of the American College of Nutrition, 2007. Dauchet L, Amouyel P, Hercberg S, et al. Journal of Nutrition, 2006. He FJ, Nowson CA & MacGregor GA. Lancet, 2006.
7 Brand-Miller J, McMillan-Price J, Steinbeck K, and Caterson I. Journal of the American College of Nutrition, 2009.
Tormo MA, Gil-Exojo I, Romero de Tejada A, and Campillo JE. British Journal of Nutrition, 2004.