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Our vision is to promote More VEG More Often as an important contribution to sustainability and protection of the environment.

The Macedon Ranges VEG Eating Group (MR VEG) is open to anyone interested in the experience of preparing and eating VEG food (Vegetarian, Vegan and whole foods plant-based). You do not have to be a vegetarian or vegan to participate, just interested in eating More VEG, More Often.

We run a recipe exchange, social events and educational activities. Look out for M.R. VEG food tent at the Woodend Community Farmer's Market from 9am - 1pm on the first Saturday of the month.

Get in touch

For more information contact

Claire Rowland on

Upcoming Events

Free VEG recipe books


Sustainable Table has designed this delicious and FREE e-book collection of meat free and vegie-full recipes. This eBook will help you to attempt a meat-free week so that you can ‘re-set’ your diet and make meat a treat once more! The creation of this book was inspired by Meat Free Week.


100+ vegetarian recipes to inspire you to eat more veg more often.


A greenpeace cookbook featuring delicious meat free recipes.

VEG eating in the news

Things you should know before trying a plant based diet, Women’s Health Mag, Feb 7, 2019

New plant-focused diet would ‘transform’ planet’s future, say scientists, The Guardian, 17th Jan, 2019

Nearly a fifth of the EU's budget goes on livestock farming, says Greenpeace, The Guardian, 12th Feb, 2019

Cultured lab meat may make climate change worse, BBC, 19 February 2019

Should lab-grown meat be labelled as meat when it’s available for sale? The Conversation, March 26, 2018

Huge reduction in meat essential to avoid a climate breakdown, The Guardian, 11 Oct, 2018.

Avoiding meat and dairy is ‘single biggest way’ to reduce your impact on Earth The Guardian, 1st June, 2018

Australia is the meat-eating capital of the world, SMH, October 27, 2015

Research articles and reports

MEAT, DAIRY AND climate change

Grazed and confused? Ruminating on cattle, grazing systems, methane, nitrous oxide, the soil carbon sequestration question – and what it all means for greenhouse gas emissions - Food Climate Research Network at the University of Oxford

Livestock-based food production is an important and pervasive way humans impact the environment. It causes about one-fifth of global greenhouse gas emissions, and is the key land user and source of water pollution by nutrient overabundance. It also competes with biodiversity, and promotes species extinctions. Empowering consumers to make choices that mitigate some of these impacts through devising and disseminating numerically sound information is thus a key socio-environmental priority. Unfortunately, currently available knowledge is incomplete and hampered by reliance on divergent methodologies that afford no general comparison of relative impacts of animal-based products. To overcome these hurdles, we introduce a methodology that facilitates such a comparison. We show that minimizing beef consumption mitigates the environmental costs of diet most effectively.

For a visual summary of the results, watch this short film clip.

Reducing food’s environmental impacts through producers and consumers

Food is produced and processed by millions of farmers and intermediaries globally, with substantial associated environmental costs. Given the heterogeneity of producers, what is the best way to reduce food's environmental impacts? Poore and Nemecek consolidated data on the multiple environmental impacts of ∼38,000 farms producing 40 different agricultural goods around the world in a meta-analysis comparing various types of food production systems. The environmental cost of producing the same goods can be highly variable. Most strikingly, impacts of the lowest-impact animal products typically exceed those of vegetable substitutes, providing new evidence for the importance of dietary change. 

The EAT-Lancet Commission on food, planet and health

The EAT-Lancet Commission on Food, Planet, Health brings together more than 30 world-leading scientists from across the globe to reach a scientific consensus that defines a healthy and sustainable diet.

Options for keeping the food system within environmental limits Nature volume 562, pages519–525 (2018)

The food system is a major driver of climate change, changes in land use, depletion of freshwater resources, and pollution of aquatic and terrestrial ecosystems through excessive nitrogen and phosphorus inputs. Here researchers show that between 2010 and 2050, as a result of expected changes in population and income levels, the environmental effects of the food system could increase by 50–90% in the absence of technological changes and dedicated mitigation measures, reaching levels that are beyond the planetary boundaries that define a safe operating space for humanity. We analyse several options for reducing the environmental effects of the food system, including dietary changes towards healthier, more plant-based diets, improvements in technologies and management, and reductions in food loss and waste. We find that no single measure is enough to keep these effects within all planetary boundaries simultaneously, and that a synergistic combination of measures will be needed to sufficiently mitigate the projected increase in environmental pressures.

Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK, Climatic Change (2014) 125:179–192

The objective of this study was to estimate the difference in dietary GHG emissions between self-selected meat-eaters, fish-eaters, vegetarians and vegans in the UK. The diets of 2,041 vegans, 15,751 vegetarians, 8,123 fish-eaters and 29,589 meat-eaters aged 20–79 were assessed using a validated food frequency questionnaire. In conclusion, dietary GHG emissions in self-selected meat-eaters are approximately twice as high as those in vegans. It is likely that reductions in meat consumption would lead to reductions in dietary GHG emissions.

Livestock’s long shadow, FAO 2006

This report assess the global environmental impact of livestock.



Why VEG?

Here are some interesting websites looking at why we should eat more veg more often:

WhyVeg An Australian web resource exploring the three main reasons people may choose more veg more often: animal welfare, health and sustainability. It has some great advice on making the transition to a vegetarian diet.

Vegetarian Society This website from the UK looks at the sustainability, ethical and health reasons for reducing your meat intake. It includes health and nutrition info and plenty of recipes. Worth a stop by.

Tips to reduce your food waste

Every year, Australians throw away $2.67 billion worth of fresh food, largely because we don’t get around to cooking and eating it before it expires.

Here are two great resources from Sustainable Table to help you reduce your food waste. Cut the food storage cards out and keep them on your fridge or pantry door to remember how to best stores your fresh produce to make it last.  

Both these resources are excepts from The Clever Cook eBook.

Instagram @morevegmoreoften