We, a group of Sisters of Mercy of Australia and Papua New Guinea, and their friends and colleagues, are taking a stand against climate change. We invite you to join us in an action that seeks to do something that is symbolic as well as practical – something that will make real our heeding the cry of the earth: abstaining from meat and fish on one day (any day) each week.

This action is one of the "simple daily gestures" in the recently-released booklet of the same name, and aligns with the procurement objective of ISMAPNG's Sustainable Living policy.


We are doing this for two reasons:

  1. To live in connection with the whole of God’s creation, and in solidarity with the suffering, both humans and animals.
  2. To contribute towards mitigating the harmful environmental impact the livestock industry has and its contribution to environmental degradation/greenhouse gases/global warming worldwide.

We acknowledge that many people are already having meat and fish free days for many different reasons. This could give an additional level of intentionality to their choice.

You can learn more about Rahamim's experience with fish cultivation in aquaponics, and why we decided to go fish-free, in this video.

Who can participate?

This action is something in which all of the community can participate: it can even be adopted by those in Residential Care who may wish to choose alternatives from their menus or request that the management provide meat and fish free options.

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Download a beautiful commitment card to remind us why committing to a Meat and Fish Free Day helps us live in connection with the whole earth community.  



Download a beautiful illustrated Table Prayer to honour the food you are about to consume and our connection with all of life. 



You can find more recipes here.



  • Where people cook their own meals there are many options when it comes to meat and fish free meals. Healthy alternatives include eggs, cheese, vegetables, fruit, nuts, legumes, pasta. There are tasty meat free alternatives – in the freezer section and small goods section of the supermarkets.

  • The word umami, roughly translated as "delicious," was coined by a Japanese scientist who discovered this fifth taste. He found that the glutamate in foods can be detected by humans, giving food an appeal that is neither sweet, salty, sour nor bitter (the other four tastes). Most people know glutamate from MSG (monosodium glutamate), the flavor enhancer associated with Chinese-restaurant food. But it is also a naturally occurring and safe compound found in meat—as well as many other foods. The process of fermentation enhances umami, which explains why soy sauce and aged cheeses like Parmesan are so "savory." Vegetables high in umami include asparagus, tomatoes, seaweed, peas, corn and onions. Soyfoods, including tofu and edamame, and seaweed like dulse or arame are also good places to find umami. (We found this tip, among others, here.)

Do you have a tip or trick to share? Send it to us and we'll add it to this page.