How much processing has gone into that morning slice of bacon? Where did the fish come from that’s in your tin of tuna? Are your lunchtime chicken and morning eggs coming from a happy free-roaming chook? Meat Free Week gets the cogs turning on the providence of the plate before you.

The campaign was inspired by the founders’ shared passion for animal welfare, and encourages people to think about how much meat they eat and the impact that eating too much has on not only their health but also the environment and animals. Last year’s efforts saw 2,000 people signing up for the Meat Free Week challenge and raising almost $70,000 to assist animal protection institution Voiceless in its work for the plight of animals raised in factory farms.

Australia is ranked in the top three biggest meat-eating countries in the world, consuming 111.5 kg per person per annum, while the world average is 41.9 kg per person per annum. By going meat free for one week, participants start a conversation in their immediate community, taking a step towards positive change. If you enjoy a good dose of iron from time to time, make sure you know where your meat is coming from, how the animal was raised and in what conditions, what they ate and the processes in place between the paddock and your plate. This means you’re not only informed on what you’re putting in your own body, but encouraging the meat industry to support sustainable and cruelty-free practices, creating better conditions for animals, the land and us humans going forward.

The Meat Free Week website features a host of vegetarian recipes from well-known names like Bill Granger and Matt Wilkinson to keep you inspired throughout the challenge. If you’re already vegetarian or vegan, there are other ways you can get involved. The campaign is running from March 24–30.