Elizabeth Puccini is co-founder of the NYC Green Schools initiative and parent of a student at The Children’s Workshop School in Manhattan. With the help of like minded parents, Elizabeth brought Meatless Monday to three New York City schools. She tells us how easy it is to bring Meatless Monday to our nation’s schools:

How did Meatless Monday at The Children’s Workshop School, The East Village Community School and P.S.94 come about?

The three schools share the same cafeteria. Inspired by the Baltimore school system, our Nutrition Committee asked if we could have Meatless Mondays. The School Foods Manager said yes. It was that simple.

Have there been changes to school food policy since the committee stepped in?

Absolutely. We have a salad bar that serves chickpeas and tofu, and we’ve eliminated fried products. We’ll soon be including education about the health and environmental benefits of eating plant-based foods.

Can these victories be easily adopted by other city schools?

Yes. School Foods is obligated to meet the requests of parents and schools. Suggesting Meatless Mondays is something parents and principals can take on right away!

What has the students’ response been?

Students are starting to appreciate the consequences of what they eat. When you limit meat, their first question is “Why?” This begins a dialogue about why it’s so important to eat less meat and get your protein from plant sources.

What advice would you give other parents?

Get involved, and know you have the power to demand change. Form a nutrition committee, get the support of the principal and meet with your School Foods Manager (every school is assigned one) to speak about changes in your menu!

Christina Roberto, M.S. and PhD candidate at Yale University, recently authored a study about the effects of calorie labeling on food choices. The Rudd Center for Food Policy and Obesity study found that calorie labeling on menus improved choices, but posting the 2000 calorie a day recommendation as well maximized the effect.

Your study points out the increasing trend of eating out (i.e. food with generally lower nutritional value). How would calorie postings improve dietary patterns?

When eating out at restaurants, choices are no longer intuitive: it isn’t necessarily the case that a salad has fewer calories than a burger. Providing people with calorie information allows them to make informed decisions when dining. Requiring calorie information on menus also encourages restaurants to add lower calorie items.

Why is it that most of us have difficulty approximating the calories of restaurant meals?

Part of the reason is restaurants are businesses that need their food to taste as good as possible, so you keep going back. There is little incentive to balance taste and health. Most of us would never dream that a lot of restaurant foods have as many calories as they do!

This was the first study to assess consumption patterns when posting the daily calorie recommendations. What led to the decision of testing this variable in your study?

We thought that providing people with calorie information alone, without offering context, might dilute the effects of such labeling. Seeing that an appetizer is over 1000 calories doesn’t really hit home until you realize you should only be eating about 2000 calories per day and that appetizer will get you half way there!

Do daily calorie intake recommendations posted at a single meal impact food choices throughout the day?

In our study, we learned that people who had the daily caloric intake statement and calorie labels on their menus ate 250 fewer calories throughout the day than either of the other groups. This suggests that putting a statement informing people about daily caloric requirements can maximize the effectiveness of menu labeling.

Do you think there is value in a weekly reminder to stay within a healthy calorie limit?

People are very busy and we live in a food environment that constantly promotes poor food choices, so I think reminders about making healthy food choices can be very beneficial!

Maintain a healthy body weight by heading the recommended daily limit of 2000 calories. For a weekly reminder to reset your caloric calendar, do the Monday 2000!

Manhattan Borough President, Scott Stringer, has embraced Meatless Monday – and is recommending that the New York City Department of Education institute Meatless Monday in all city public schools! As part of his recent report, “FoodNYC: A Blueprint for a Sustainable Food System,” Stringer points to the success of the Baltimore City Public School MM program, and maintains it sends a positive message to kids about the health benefits of eating less meat and more vegetables.

As reported in the New York Times, Stringer stresses, “You’ve got to reach the next generation of New Yorkers early.” Baltimore schools’ food and nutrition services director, Tony Geraci, adds, “There’s not a culture on the planet that doesn’t have vegetarian offerings. You just have to remember to make it taste good.”

Meatless Monday is about giving people a choice – the option to start the week with a meat-free meal. We’re delighted that the Manhattan Borough President is casting a vote for public health with his support of Meatless Monday. We now encourage the city’s education department to enact the recommendation, and to bring nutritious, tasty lunches that will, ultimately, help to fight obesity and chronic disease!

From our friends at Healthy Monday…

Wellness guru Dr. Andrew Weil calls garlic “one of the best general tonics for the healing system”.  Those pungent, spicy little cloves reportedly have the ability to lower cholesterol levels and blood sugar, fight cardiovascular disease, enhance your immune system, and protect your liver and brain cells from degeneration.

To call garlic a mere “Super Food” may be an understatement. “Super Hero” might be more accurate, since this potent plant has historically been credited with the power to ward off nearly every ailment and evil under the sun. Or moon, if you count its alleged ability to disarm werewolves and vampires.

The ancient Egyptians fed garlic to the workers who built the pyramids to give them strength. In the Middle Ages, it was relied on to protect against the Plague. Thanks to Louis Pasteur’s discovery of garlic’s antibacterial activity in 1858, soldiers wounded in World War I and World War II were treated with garlic to prevent gangrene.

While most of us are unlikely to be plagued by anything so drastic as Dracula or an artillery assault, garlic is equally useful for fighting more mundane ailments such as the common cold or flu. It contains a natural antibiotic called allicin, which fights viral and bacterial infections and acts as a decongestant. The allicin is released when you crush garlic.  As the Vegetarian Times notes, “Grandma’s chicken noodle soup could have worked just as well without the chicken!”

So if you’re suffering from a cold or the flu this winter, it’s a no-brainer; skip the chicken soup and go for the true culinary cure: a vegetarian roasted garlic soup. Roasting garlic has the added bonus of sweetening and mellowing its flavor. Laid low with the sniffles this season? Activate some allicin and let garlic come to your rescue!.

Two weeks ago the New England Journal of Medicine released a study that found cutting back on the salt in our diets has the potential to prevent 32,000 strokes, 54,000 heart attacks and 60,000 cases of heart disease a year. This Valentine’s day the best thing you can do for your heart is cut the salt. But does that mean your candlelit dinner is destined to be bland?

Not at all! Cooking your own food from scratch is the most effective way to eat less salt without sacrificing flavor. The USDA recommends Americans consume no more than 2300 milligrams of salt per day, which translates to approximately one teaspoon of table salt. But that doesn’t mean you get to shake a teaspoon of salt on your food everyday. 80% of the average American’s sodium intake comes already cooked into processed foods. Two tablespoons of store bought Italian salad dressing already has 18% of your daily recommended salt, so why not try making your own?

Food cooked from scratch doesn’t need the extra salt that’s added to processed food so it can sit in the grocery store for weeks on end without going bad. In the comfort of your own kitchen you can control everything that goes into what you consume. When shopping for ingredients, try to buy whole foods that are fresh, dried or frozen. Canned foods, especially pre-made soups, are notoriously high in sodium, so should be used sparingly.

Although our tongues have grown accustomed to today’s salt heavy fare, after you cut back for a few weeks you’ll adjust to feel the full flavor. As you begin to cut back, there are several ways to trick your taste buds to enact sensations similar to salty foods. While cooking, try emphasizing a contrast of flavors by using pepper, citrus and fresh herbs liberally. If a recipe calls for breadcrumbs, try dry oats instead to add that crunch without the sodium. Experiment with new cooking methods, like sweating vegetables or cooking with a clay pot. These techniques allow the foods to roast in their own juices, adding flavor without any additional salt.

Cutting back on sodium is really just a matter of breaking out of our salty standard and trying new things. What better time to experiment then when you’re surrounded by those you love? This Valentine’s day expand your culinary repertoire, expand your taste buds and expand your life. Your heart, and your honey’s heart, will thank you

From our friends at Healthy Monday…

Stuffed and Starved author Raj Patel is back with his new book The Value of Nothing. It’s slim but it’s brimming with ideas challenging our market system and the consumer passivity that brought us to economic collapse. The Value of Nothing shows how the environment and the economy come together on your plate.

You talk about cheap food, or “cheat food” as you call it. What is the $200 hamburger?

A regular hamburger is full of hidden costs – the long-term cost to our health, the cost of environmental destruction, the cost of unfair labor practices. It’s all been hidden from us.

What would happen if hamburgers really cost $200?

We would eat differently. One of the things modern capitalism has brought about is to boot out the consequences of our actions. The problem is that markets don’t work if the full cost of things doesn’t cover the full cost – and consequences – of the way we behave.

What role does Meatless Monday have to play?

It’s important. Absolutely. The first step. If the whole world were to go more vegetarian, it would have a tremendous positive effect!

The Value of Nothing is largely about the hidden cost of consumerism, but it’s also about the value – and risk – of doing nothing.

We have a very narrow idea of what personal responsibility means. We’re not geared to be good citizens – we’re geared to be consumers. But people need to feel they can be involved in an engaging, fulfilling way. It’s not, Yes I can, I voted for this dude, everything will be fine…it must be: there are community groups in my neighborhood that I’m interested in. I’m going to be an engaged citizen.

You’re advocating activism on a very basic level.

Right. It needn’t be an impoverishment. It’s thinking about ways of living that are sustainable, and joyful. How do we build up community? How do we transform? Food is exactly the way to do this, by sharing meals, by bringing people together for an exchange. The real promise of things like Slow Food is a radical commitment to democratizing pleasure. Everyone deserves the right to joy!

From our friends at Healthy Monday…

Next time you look at a bunch of broccoli, think of those stalks and florets as a bouquet bursting with beneficial compounds.  Açai and goji berries may be the darlings of the superfood set, but there’s a reason why the Romans revered broccoli.  Ounce for ounce, this offspring of a wild European cabbage packs an incredible array of vitamins, minerals, and fiber.

Better still, it’s loaded with antioxidants that have been shown to fight cancer and heart disease, boost your immune system, and protect your vision. If that’s not enough to make you see broccoli in a whole new light, consider this: broccoli’s phytonutrients even have a detoxing effect, stimulating your body’s production of cleansing enzymes.

Happily, this medicinal marvel actually tastes good, too. In fact, broccoli’s one of the best selling vegetables in the United States. It even has some feline fans; witness YouTube phenomenon “Broccoli Kitten,” whose Internet success has spawned at least one cruciferous-crunching copycat.

Broccoli is at its best when it’s picked young. Avoid older broccoli that runs the risk of being woody and may give off an unpleasant sulphurous smell. The stems and leaves, which so many of us unthinkingly discard, are perfectly fine to eat and in fact quite nutritious. But florets are thought to have the highest concentrations of nutrients, and the darker the floret, the more beta-carotene and Vitamin C. So select a bunch whose tops are tinged purple or bluish- green.

When broccoli’s fresh and young you can enjoy it raw in salads or crudités, or blanch it briefly if you prefer. My new favorite way to savor this powerhouse veggie is to make pressure cooker goddess Lorna Sass’s Chinese-Style Sesame Broccoli, a recipe I discovered in the just-published 20th anniversary edition of her classic Cooking Under Pressure.

Lorna’s recipe delivers a crisp variation of an Asian-style stir-fry in a grand total of three minutes cooking time and just one tablespoon of oil. Even allowing for the prep time, that’s faster than you could get take-out, and so much healthier!

Broccoli retains more nutrients when you cook it briefly, but it also contains carotenoids that become more readily absorbed after cooking. Broccoli’s been a staple in Italian cuisine for centuries, so, in honor of its Roman origins and the Italian immigrants who popularized it in this country, Meatless Monday’s featured recipe this week is Lasagna Floret. Why settle for the breakfast of champions when you could have the dinner of empire-builders?

Today, on Martin Luther King Jr. Day, I want to state unequivocally that discrimination on the basis of color is never, ever acceptable–unless we’re talking about the respective merits of white grapefruits versus pink or red. The pink and red varieties are not only more nutritious, they taste better, too. It’s no accident that the red grapefruit is the official state fruit of Texas, where the white grapefruit’s been all but banished.

Of course, all varieties of grapefruit are rich in vitamin C and fiber. But the pink and red ones have antioxidants that the white ones lack, and the deeper the color, the sweeter the flavor. In fact, white grapefruits (which are actually yellow, by the way) were never terribly popular. It wasn’t until the Ruby Red grapefruit was patented in 1929 that the grapefruit industry really took off in this country.

The Ruby Red is best known for its outstanding flavor, but there’s something else distinctive about this variety; it’s a radiated mutant, the result of a collaboration between man and nature.

I know, it sounds kind of scary, but fear not! The red grapefruits we enjoy today are not radiated; rather, they’re the offspring of this variety. We’re talking about an old-school style of plant breeding that’s unrelated to the genetically modified Frankenfoods that understandably freak a lot of us out.

Scientists simply took the first Ruby Red, which was a naturally occurring mutant of a pink grapefruit, and zapped it with radiation, which enabled it to consistently retain its red tones. As the New York Times explains, “The process leaves no residual radiation or other obvious marks of human intervention. It simply creates offspring that exhibit new characteristics.”

So don’t hesitate to give red grapefruits the green light in your kitchen. They go nicely with avocado or fennel and red onions on a bed of greens such as watercress, spinach, and arugula. You can use them to make a deliciously citrus-y salsa, too.

For simplicity, you can’t beat a plain ol’ grapefruit sliced in two and savored with a serrated spoon. But you could start your day in a more exotic way with a slice or two of Grapefruit Pecan Bread. Why not end it with an easy no-bake grapefruit cheesecake, too? This vitamin-packed, refreshingly sweet-tart fruit may be a staple of the breakfast club, but it deserves an invitation to lunch and dinner, too.

A healthy leap for mankind! Compass Group, the world’s largest food service company, says go meatless one day a week in 8,500 U.S. corporate and academic cafeterias! Its brand new “Be a Flexitarian” initiative is set to launch this year with a tag line that says it all: “It’s simple. Once a week, skip meat.” Beginning immediately, the industry leader will expand the variety and supply of meatless options for its customers — promoting healthier, more sustainable and more humane eating.

It’s a health of a way to start the new year! This significant news continues to grow the worldwide Meatless Monday movement re-energized in 2003 with Johns Hopkins Bloomberg School of Public Health. “We’re delighted to have this opportunity to highlight the culinary versatility of meat-free foods that promote better health and preserve the environment,” says Cheryl Queen, Compass Group vice president of corporate communications. “Be a Flexitarian” will significantly boost the supply and breadth of meat-free options to the Compass Group’s far-flung customers.

“It doesn’t take an all-or-nothing approach to make a major impact,” adds Wayne Pacelle, CEO of the Humane Society of the United States, a key supporter of the initiative. We heartily agree that lasting behavioral change often begins with small, moderate steps. We congratulate the Compass Group for this bold, trend-setting initiative that will positively ripple around the world!

2009 was a landmark year for health reform, nutrition education and preventative medicine. Take the lessons of the past year to heart and have a healthy 2010! Here are our tips for better health in the year to come and the events that brought us here:

1- Recommit to a Healthy Lifestyle Every Monday

Meatless Monday has advocated weekly behavior change for better health since 2003. This past year, we saw a wide range of research demonstrating that frequent health reminders yield positive results. In the beginning of 2009, John Hopkins University found a positive correlation between periodic prompts and healthy behavior. A California company that sent their employees weekly e-mail tips found similar results; those who received healthy e-mails significantly increased their physical activity level.

2- Follow the First Lady’s Lead

In March Michelle Obama and two dozen local children broke ground on The White House garden. The first lady has been a champion of whole foods since she reached Pennsylvania Avenue, bringing produce to local soup kitchens and schools. The Obamas will surely continue to set a healthy example in the year to come.

3- Avoid Sugary Softdrinks

A proposed soda tax sparked a larger debate about the obesity epidemic, healthcare funding and personal responsibility. Proponents of the suggested “obesity tax” felt that it would improve overall health and increase medical funding. Taxation of sugary beverages is still being discussed in several states, including New York, where a new add campaign warns consumers not to “drink themselves fat”.

4- Active with Your Family

In July of 2009 the Trust for America’s Health released their “F is for Fat” report, providing a detailed look at childhood obesity in all 50 states. The percentage of American children who are overweight or obese has more than tripled since 1980, and experts are seeing a jump in juvenile diabetes, abnormal cholesterol and heart concerns as a result. Upset over these findings has lead to discussion about proper diet, physical fitness and kid-targeted ad campaigns.

5- Bring Health to Your Community

This past June, the American Academy of Pediatrics stated that the layout of many urban neighborhoods gravely impacts the physical activity of residents, leading to obesity. Many communities strove to improve overall diet and fitness in 2009 by introducing farmer’s markets, gardens and produce delivery. Many urban markets now accept food stamps as well, assuring that all members of the community can eat healthfully.

6- Kick Your Nicotine Habit

In June, President Obama signed landmark legislation to curb American smoking. Under the “Family Smoking Prevention and Tobacco Control Act” the FDA has the ability to regulate tobacco industry advertising and product labeling. Bans on flavored cigarettes and a tax increase also went into affect in 2009. The tax hike resulted in an unprecedented amount of quitline calls, demonstrating that monetary incentive is an effective prevention tool.

7- Watch Your Calorie Intake

California joined New York’s calorie counting crusade in July, introducing state- mandated nutrition information on fast food menus. Research on the effectiveness of such legislation found that customers were much more likely to head caloric warnings when recommended daily intake was also posted. Many states are now considering nutrition information laws and fast food chains nationwide are introducing healthier fare in light of the listings. Take control of your calorie consumption with Monday 2000.

8- Move a Bit More Each Day

Doctors, researchers and your insurance company agree; even a small increase in healthy behavior is better than none. A study published in August found that simply moving more, eating healthfully, avoiding smoking and maintaining a normal BMI, cuts your risk of diabetes, heart attack, stroke and cancer by an astounding 80%. Adopting even one of these behaviors greatly reduces your risk for many preventable diseases. Experts note that basic activities like walking the dog or turning off the television are great ways to stay healthy.

9- Pack a Healthy Lunch

Concerns over the nutritional value of school lunches resulted in media attention, reform and an investigation into current practices. Many schools cut back on junk food and launched healthy cafeteria options in 2009, including Baltimore City Public Schools, who began their Meatless Monday program in September. A report that school lunch standards are less stringent than those for fast food sparked nation-wide coverage and the promise of more school lunch legislation in 2010.

10- Steer Clear of Salt

New research in 2009 gave us more reasons to reduce our salt intake. A November study found that a difference of just one teaspoon of salt per day results in a 23 percent difference in the rate of stroke and a 17 percent difference in the rate of cardiovascular disease, on average. Reducing salt consumption to recommended levels could save billions of dollars in health care costs. In an attempt to help consumers cut back, New York City introduced a campaign to encourage the food industry to trim sodium levels.

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