Meat-free day provokes food for thought at UNOG

Thu, 10/04/14

Meat was off the menu at UNOG last month in order to promote an international initiative which has not only environmental benefits but health ones too.

For the International Day without Meat and in the context of the Greening the Blue, all cafeterias at the Palais des Nations and its annexes served only protein-based food – fish, eggs, vegetables, dairy products and tofu – to raise awareness of the excess consumption of meat and to promote healthy alternatives.


UNOG went meat-free for the International Day without Meat

It was the second time UNOG had taken part in the ‘meat-less’ event and it was well received by staff. Although some guests initially asked for meat at the grill they were satisfied with the chef’s explanation of the initiative. The tasty menu included vegetarian lasagne, salmon or pollack fillet with vegetables, seafood and mushroom polenta, tomato and feta risotto, tofu kebabs and roast tuna steak. Fish dishes were the most popular option, picked by 44 per cent of diners, followed by vegetarian choices (32 per cent), and the salad bar (24 per cent).

Eating less meat is good for the planet and good for our health. A 2010 UNEP report says a global shift towards a vegan diet is vital to save the world from hunger, fuel poverty and the worst impacts of climate change; and the FAO estimates that the meat industry generates approximately one-sixth of the man-made greenhouse gas emissions that are accelerating climate change worldwide – far more than transportation.


The meat industry generates approximately one-sixth of man-made greenhouse gas emissions

Visit the website of Geneva-based Greening the Blue initiative ‘Climate-Friendly Food Lovers’ to learn more and find reviews of vegetarian, vegan and fish-based menus at UN cafeterias in Geneva.

Categories: Procurement, Staff Engagement