One day out of seven, we have the opportunity to stop creating and start being. To enjoy the world around us, including friends and family, beautiful places, enjoyable activities. To rest and recharge. If sustainability is about meeting the needs of today without compromising the needs of future generations, Shabbat is a great place to start practicing this for ourselves—and for the world. Imagine if one day out of seven, the entire world stopped buying, producing, driving.

For thousands of years, Shabbat has sustained the Jewish people by providing a respite from the work of the week. Creating a sustainable Shabbat dinner, a meal that uses our natural resources wisely, means that Shabbat can continue to sustain us for thousands of years to come.

Hazon and Birthright Israel NEXT have partnered to create a guide on Hosting a Sustainable Shabbat Dinner. The guide will help you plan your meal, think about what to serve, how to set up and clean up, get the meal started, and bring some insightful Jewish learning to your Shabbat table.

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From starting your planning with setting a kavanah (intention) to “go sustainable” to cleaning up with natural cleaners like vinegar sprays, and from negotiation vegetarianism, kashrut, allergies and more to reducing overconsumption and waste, the guide provides facts, tips, and inspiration for your Shabbat dinner table.

If you would like to download your own free copy of Hosting a Sustainable Shabbat Dinner visit the Hazon website and get your own copy from our Jewish Food Education Network (JFEN) program bank.

Judith Belasco is the Director of Food Programs at Hazon where she guides all of Hazon’s Food Programs and the expansion of our food work.

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