Meatless Mondays at Nage

Extraordinary Vegetarian Dishes!
Promote good health.  Help the environment.
 
I like what Meatless Monday stands for and am excited to promote their message of healthy eating and sustainability at Nage.
-Chef Glenn Babcock
 
The Meatless Monday campaign has gained national recognition as a day to promote healthier eating and a healthier planet. At Nage our chefs have introduced new Meatless Monday menus featuring selections of mouth-watering, meat-free cuisine designed to prove that vegetarian cuisine does not have to be boring. It can be well-composed, chef-crafted and delicious.
 
Nage's new Meatless Monday menus will be available every Monday. Menu selections will rotate based on market availability and seasonality.
 
LIVE LONGER. Red and processed meat consumption is associated with modest increases in total mortality, cancer mortality and cardiovascular disease mortality.

IMPROVE YOUR DIET. Consuming beans or peas results in higher intakes of fiber, protein, folate, zinc, iron and magnesium with lower intakes of saturated fat and total fat.
 
REDUCE YOUR CARBON FOOTPRINT. The United Nations' Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide . . . far more than transportation. And annual worldwide demand for meat continues to grow. Reining in meat consumption once a week can help slow this trend.
 
MINIMIZE WATER USAGE. The water needs of livestock are tremendous, far above those of vegetables or grains. An estimated 1,800 to 2,500 gallons of water go into a single pound of beef. Soy tofu produced in California requires 220 gallons of water per pound.
 
HELP REDUCE FOSSIL FUEL DEPENDENCE. On average, about 40 calories of fossil fuel energy go into every calorie of feed lot beef in the U.S. Compare this to the 2.2 calories of fossil fuel energy needed to produce one calorie of plant-based protein. Moderating meat consumption is a great way to cut fossil fuel demand.
 
We are offering a different menu each week.  As always, our normal menus will also be offered.
 
DC Reservations (202) 448-8005
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