Make a Difference this April! 

For those who are concerned about the health of our planet, and the effects of climate change, it is easy to fall into despair these days.  Plants for the Planet (PfP) is an alternative to despair, because each one of us can take positive action every day to improve the health of the planet and mitigate the effects of climate change, simply by putting only plant-based items on our plates (no meat, fish, dairy, or eggs).  We don’t have to wait for the government, or some other external authority to solve the problem.  With PfP, we hope to demonstrate the power of collective action in our community and throughout the world.  Take a pledge to eat plant-based during April – you choose the number of days – and see what a difference it makes!



Our Community Goal is 6,000 Plant-Based Days in April

Help us reach it!  

 


For Earth Day (Month) 2019, we reached 67.1% of our goal of 6000 plant-based days pledged. The effect of that commitment is that we saved enough water to fill almost seven Olympic-sized swimming pools, made 90 tons of grain available for human consumption instead of cattle feed, saved three acres of precious forest, kept more greenhouse gasses out of the atmosphere than driving a typical car from Sedona to Washington DC 32 times, and spared the lives of 4000 animals. Thank you!

When you take the pledge, you will receive weekly emails, during the month of April only, with recipes, tips, and other helpful information. (If you don’t want to receive these emails, you can unsubscribe at any time.)

We Made A Pledge!

166 Pledges for

Earth Day (Month) 2019!

Theresa Almeida
Reba Amabisca
Rosemary Anderson
Fred Avery
Kali Baldwin
Ram Basu
Rodger Bates
Debra Beck
David Becket
Yvonne Boutell
Bev Bow
Carol Brines
Mary Lois Brown
Thomas Bruck
Lawrence Campisi
Rose Campisi
Tina Caskey
Robert Caskey
Christina Cave
Peggy Chaikin
Brenda Chapman
Bill Chisholm
Pam Clark
Shelly Clifton
Ethel Coffey
Shana Cohen
Carrie Cowger
Jan Cowger
Pamela Darnell
Gary Davis
Stephanie Davis
Vikki Deerick
Judy DeJaegher
Brock Delinski
Stephanie Ehrsam
Beth Ellen
Bob Emley
Lin Ennis
Marguerite Finn-Tymczyn
Diane Flook
Denise Flora
Judith Fogarty
Charlie Fogarty
Sheron Foster
Paul Friedman
Don Fries
Joel Fructi
Louis Galluzzi, Jr.
William Gasta
Jim Gale
Lora Gale
Charlie German
Solange Gilles
Gillian Goslinga
Bonnie Green
Kris Greene
Catherine Griefenberg
Tiffany Grimm
Bernice Hall
Adele Hanson
Emma Harries
Peggy Harris
Raymond Harris
Claudia Hartley
Marianna Hartsong
Breanna Helfert
Sue Henley
Kurt Holz
MaryLisa Hostetler
David Jakim
McKenzie Jones
Chris Kalinich
Shey Khandro
Marty Landa
Nancy Langford
Nancy Lattanzi
Shari Leader
Laura Lee
Angela Lefevre
Sylvie Legare
Carol Lichtenberg
Gordon Lindsey
Barbara Litrell
Susan Luddy
Sybil Malinowski Melody
Valerie Marquez
Catherine Martines
Donald McClelland
Jill McCutcheon
Deb McDermott
Paulla McLellan
Annie McMahon
Marybeth Minter
Veronica Mollica
Joey Morelli
Mary Mort
Sheila Mulligan
Mike Nesvick
Lucy Papas
Susan Pitcairn
Richard Pitcairn
Janis Pope
Sally R
Sailesh Rao
Norma Redish
Lenny Reid
Sonia Reid
Dee Remington
Leona Resteiner
Kay Reuss
Paul Robear
Tammy Robertson
David Rosenthal
Judith Russell
Laura Schappert
Francine Schock
Karen Schwartz
Vishali Shahin
Adell Shay
Charles Spence
Nancy Spinelli
Pamela St. Germaine
Leesa Stevens
Michael Stevens
Jay Stinnett
Jay Sutliffe
Jon Thompson
Felicia Thompson
John Tymczyn
Anissa Urueta
Earl Urwiller
Kathleen Ventura
Jose Villela
Linda Voorhis
David Warr
Wendy Wetzel
Jan Wind
B. B. Winick
Ernest Wittenbreder
Susan Wolfe
Mike Wood
Ken Zraik

It’s good for the planet

  • Animal agriculture is responsible for at least 18% of greenhouse gas emissions – more than all modes of transportation combined.
  • Methane has a global warming potential 86 times that of CO2 in a 20-year timeframe. Cows produce 150 billion gallons of methane per day – roughly equal to the amount from natural gas emissions
  • Livestock is responsible for 65% of all human-related emissions of nitrous oxide – a greenhouse gas with 296 times the global warming potential of carbon dioxide, and which stays in the atmosphere for 150 years.
  • Livestock, or livestock feed occupies 1/3 of the earth’s ice-free land.
  • 2,500 gallons of water are needed to produce one pound of beef, 477 gallons for one pound of eggs, almost 900 gallons for one pound of cheese, and 1,000 gallons for one gallon of milk.
  • 5% of water consumed in the U.S. is used by private homes, and 55% is used for animal agriculture.
  • In our oceans, animal and fish agriculture has already caused over 100,000 square miles of oxygen-depleted “dead zones”.
  • It takes 1/6th of an acre to feed a person eating a plant-based diet for a year. It takes three times more (1/2 acre) to feed a vegetarian who consumes dairy and eggs, and eighteen times more (3 acres) to feed a meat-eater.

Learn More

It’s good for our health

  • The number one cause of death in the U.S., heart disease, is almost nonexistent in populations with diets centered around whole plant foods.
  • A whole food plant-based diet can effectively prevent, treat, and in many cases reverse heart disease.
  • Whole plant foods can also prevent and reverse high cholesterol and high blood pressure in most cases.
  • A whole food plant-based diet has been shown to be effective in preventing and/or slowing certain cancers, specifically breast, prostate, cervical, kidney and colon cancer.
  • Whole food, plant-based eating has positive benefits for:
    • Weight loss
    • Prevention and reversal of type 2 diabetes
    • Improved sexual function
    • Alzheimer’s disease and other dementias
    • Macular degeneration
    • Autoimmune diseases such as multiple sclerosis and rheumatoid arthritis

Learn More

It’s kind to our fellow creatures

  • In the United States, factory farms, which raise animals in crowded, unhealthy and inhumane conditions produce:
    • Over 99% of chickens and turkeys
    • 97% of laying hens
    • 95% of pigs
    • 78% of cattle
    • 50% of fish
  • This includes the production of all dairy products, in addition to meat and eggs.

Learn More

What to Eat

Starches:

  • Whole grains such as corn, oats, rice
  • Legumes such as beans and lentils
  • Potatoes and sweet potatoes or yams
  • Whole grain pastas and breads
  • Whole grain cereals

Non-starchy fruits and vegetables:

  • Lettuce, spinach, chard and other greens
  • Onions
  • Cucumbers
  • Peppers
  • Tomatoes
  • Apples, oranges, bananas, peaches, pears and other fruits
  • Berries
  • Grapes

Nuts and seeds in moderation:

  • Walnuts
  • Peanuts
  • Cashews
  • Pecans
  • Chia seeds
  • Flax seeds
  • Sunflower seeds
  • Pumpkin seeds

Mushrooms

Herbs and spices

 

What Not to Eat

  • Meat
  • Fish
  • Eggs
  • Dairy products, including cheese and butter
  • Highly processed foods
  • Foods containing significant amounts of oil, sugar and salt

Menu Ideas and Recipes for Delicious Food and Vibrant Health

There are many wonderful resources available with menus, recipes, and information on how to maximize your health through nutrition.   Check these out:

Forks Over Knives Plant-Based Primer

 

21-Day Kickstart Program

 

Vegetarian Starter Kit

 

Whole Food Plant-Based Diet Guide

Tips for Eating Out

Eating out may seem challenging if there is no vegan or vegetarian restaurant available, but at nearly any restaurant there are options that will work.  Healthy World Sedona provides a list of Verde Valley restaurants with at least one plant-based option on the menu with each monthly newsletter (click here).  The popular phone app “Happy Cow” provides lists of veg-friendly restaurants in cities all over the world http://happycow.com.  And there are numerous websites with tips for eating out.  Click here for an example.

Healthy World Sedona: Compassionate Plant-Based Living

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