by Chris Mahoney I recently led the development and launch of a disruptive brand in the health and wellness food and beverage space for the first time in my career. It was a very rewarding experience. As I think about what made this launch so successful, I want to share the 5 most important lessons…
Tag: education
Effective Education in the Plant-Forward Movement
by Lorena Mucke When we look around we often see things we want to change. After all, it is very hard to ignore that the world is facing unprecedented challenges – the current pandemic, climate change, increasing rates of preventable diseases, environmental devastation, food insecurity, social injustice, and the unnecessary killing and abuse of non-human…
Wining and Dining for A New World
by Priya Rao Harvest Seminar Series: A Resource for the Recovery of the Restaurant & Hospitality Industry There is no doubt that hospitality has been one of the hardest hit industries across the world and will be one of the slowest to recover. While we wait for the public to feel more comfortable dining indoors,…
Live Recording: Dr. Scott Stoll Webinar
Plant Based World and The Plantrician Project collaborated on a LIVE session with Dr. Scott Stoll exploring the many benefits of plant-based nutrition. Watch the recording of the session below and be sure to register for the Virtual Plant-Based Nutrition Healthcare Conference taking place September 11-14.
LIVEKINDLY: Humane Society Offers Culinary Education to Make Cafeterias More Plant-Based
The Humane Society of the United States has begun a program to train chef’s to incorporate more plant-based options into cafeterias. LiveKindly reports: A new vegan chef training program is paving the way for more plant-based options in cafeterias across the U.S. Led by the Humane Society of the United States’ (HSUS) Senior Director of…
ONE GREEN PLANET: Plant-Based Culinary Education; Queen’s University Teams with Forward Food
One Green Planet reports that Queen’s University in Ontario is adding plant-based education to their culinary program. On February 20 and 21, the first two days of the university’s reading week, a break for students to catch up on work and study, chefs at Queen’s University met with Wanda White, the executive chef of Forward Food, to…
FIDDLEHEAD FOCUS: Maine Medical Center Offers Seminar on Plant-Based Diet and Health
Caribou, ME CARY Medical Center is doing its part to educate the healthcare community on the benefits of a plant-based diet: Cary Medical Center will present a four-hour seminar on Sunday, Feb. 25, in the Chan Center that will review the benefits of plant-based nutrition based on the work of Dr. Caldwell Esselstyn, a noted…
THE PLANTRICIAN PROJECT: Uniting the Worlds of Healthcare and Plant-Based Eating
The non-profit Plantrician Project describes their mission: A nation—and world—in which the vast majority of physicians and healthcare professionals have experienced the dietary paradigm shift, enthusiastically embracing the health-protecting power of plant-based nutrition; in turn, effectively promoting patient and client adoption of a predominantly whole food, plant-based (WFPB) lifestyle. The result: Sustainability of human health and…