Veg'n Out Seacoast | Seacoast Climate Action Now

VEG'N OUT SEACOAST
Promoting a Plant-Rich Approach to Eating

Veg-n Out Seacoast (formerly called "Planted for the Planet") is a local, grassroots initiative that works to educate the broader public on the environmental impact of a meat-oriented diet and promote a plant-rich approach to eating. Our events encourage the public to enjoy a plant-rich meal from a local restaurant or create their own dish at home.

We congratulate the following climate-friendly restaurants and chefs who have enthusiastically joined the Veg’n Out Seacoast 2024 Restaurant Showcase. We welcome other restaurants to contact us and join in the fun!

Climate-Friendly
Restaurant Showcase

Check out the vegan options at these fine

restaurants - beginning Feb 15, 2024:

Anju – Chef Julian Armstrong

Black Trumpet – Chef Evan Mallett

Ceres Bakery - Chef Penny Brewster & staff chefs

Jumpin Jays - Chef Harley Smith.

Moxy – Chef Brandon Diaz

Nichinan – Chef Andrew Swanson

Ore Nell’s BBQ – Chef Will Myska

The Franklin – Chef Tyler Brooks

Vida Cantina – Chef Dave Vargas

Wilder – Chef Ian Thomas

And thank them for helping to make a difference!

Featured in Seacoast Online:

"Veg’n Out Seacoast: Promoting a plant-rich approach to eating."

Black Trumpet Vegan Special

Pan-Fried Falafel Spinach Cakes placed on muhammara, labneh and raki poached leeks + carrots

Vida Cantina Vegan Special

Carrot "Pibil" Salbutes Tacos: pickled red onions, red cabbage, burnt habanero salsa, cashew

Moxy Vegan Special

Glazed carrots,
split pea hummus, crispy garlic, horseradish gremolata.

Jumpin Jay's Vegan Special

Szechuan broccoli, chili threads, tamari, crispy rice

Ore Nell's Vegan Special

Smoked jackfruit seitan ribs, with potato salad, pinto beans, and collard greens.

The Franklin Vegan Special

Harissa roasted carrots, coconut ginger carrot puree, and carrot powder.

Ceres BakeryVegan Special

Black bean hummus and all the veggies on sourdough.

Anju Vegan Special

Tofu Yakisoba:
bean sprouts, trinity, mushrooms, baby bok choy, roasted cashews, yakisoba noodles, ponzu sauce, scallion, sesame seeds, sesame oil, pickled ginger, anori

You Can Make a Difference!

In 2015, the United Nations declared that plant-based diets have the greatest and most immediate benefit to the climate.
A family of four that skips steak once per week makes as big an impact as taking their car off the road for five weeks.
If everyone in the U.S. ate no meat or cheese just 1 day a week for a year, it would be like NOT driving 91 billion miles – or taking 7.6 million cars off the road. (The Environmental Working Group - EWG.org.)
Johns Hopkins University’s research concluded that a plant-based diet emits 87% fewer greenhouse gases into our atmosphere than meat and dairy diets. Reducing animal agriculture creates immediate improvements in land and water conservation, greenhouse gas emissions, and our ability to feed the world’s population.
A person who follows a plant based diet produces half the carbon dioxide and uses less than a tenth of the petroleum, water and arable land compared to a meat loving friend.