Last night, my roommates and I hosted a dinner party for twelve. Out of the eight dishes, only the stuffed peppers had meat; the others were majadara (rice and lentils), garlic-mint carrots, and goat-cheese stuffed eggplants simmered in Hamutal’s amazing pepper sauce muhamarra.
This morning I considered the carbon footprint of the meal. Although the dinner wasn’t vegetarian, it was pretty close and very friendly to the guests who don’t eat meat.
In other words, it was Vegawarian.
A term coined by fellow Northwestern University alum Alex Hartzler, vegawarianism means “you are ‘aware’ that eating animals contributes more towards global warming than eating plants.
So, maybe, sometimes, you will choose the vegetarian option instead of the meat option.”
Vegawarianism (updated to 2020 – it’s not flexiwarian) is the outlet for guilty omnivores who cannot imagine cutting meat out of their lives completely. One vegawarian is New York Times food writer Mark Bittman, who publishes recipes for preparing duck breast along with articles about the problem of American meat overconsumption.
Is vegawarianism a form of green-washing harmful eating practices, or a legitimate, moderate approach to getting more people talking about our meat habits? Comments welcome.