A Meatless Monday challenge accepted in Bedford, New York
Small town lowers its carbon footprint with help from plant-based eating.
Resources
Find everything you need to start a Meatless Monday program on our resource page, including fact sheets, sample campaigns, social media assets, and inspiring success stories about programs around the world. Our filters can help you refine your search for peer-reviewed research, white papers, and reports.
Case Studies & Success StoriesX
Clear All Filters
Results [1 to 10 of 23]
Chinese chefs dispel myths to win public acceptance of Meatless Monday
Chef Li Yan develops plant-based menus and co-founds sustainability-minded restaurant in China.
Encouraging employee wellness in Akron, Ohio
Ashley Krul at Summa Health promotes Meatless Monday to 2,000 employees, using curated content and challenges to boost engagement.
From the ground up: Columbia, South Carolina adopts Meatless Monday
Promotes local restaurants that offer vegetarian and vegan options.
Getting K–12 students to try new foods—with a little nudge from their peers
Nardin Academy's Meatless Monday promotes healthy, sustainable eating for K–12 students through local sourcing, peer influence, and creative plant-based dishes.
Hendrix College adds Meatless Monday to the menu
Success story highlighting how Hendrix College used Meatless Monday to bring more plant-based options to their campus dining hall.
How a small town became a center of plant-based eating
Success story highlighting the successful implementation of Meatless Monday in Needham, MA.
Humane Society holds plant-based culinary training at John Jay College
Success story featuring the plant-based foodservice training program at John Jay College.
Indonesia project thrives by emphasizing local themes and partners
Meatless Monday Indonesia reaches young, urban audiences and urban audiences through creative social media and youth-produced messages.
Innovating campus dining at Skidmore College
Skidmore College expands Meatless Monday into Low-Impact Wednesday with compost and food waste initiatives and plant-based offerings at all dining hall stations.
