Global health organizations have urged people in high-income countries to consume more plant-based diets to address a range of issues including climate change and chronic disease. This six-week course will explore the ways in which diets that emphasize plant foods can shrink your carbon footprint, improve animal welfare, promote human rights, and enhance personal health. We’ll examine the benefits and challenges of different food production systems including regenerative agriculture, cellular agriculture, and small-scale farming. We’ll look at controversies regarding best choices for health including the impact of carbohydrates, soy foods, plant-based meats, seed oils, and ultra-processed foods. The course will provide tips for shifting food choices to include more plant foods and guidelines for planning a diet that protects cardiovascular, bone, cognitive, and mental health.

Ginny Messina is a dietitian with a master’s degree in public health nutrition and more than 35 years of experience in the field of plant-based nutrition. She is the co-author of books on vegan nutrition for the public and of a college textbook on vegetarian nutrition, now in its 4th edition. She taught nutrition to dietetics students at Central Michigan University, served as a public health nutritionist in rural Michigan and was director of nutrition services for George Washington University Medical Center in Washington, DC. She currently contributes to non-profit and professional organizations that produce educational materials on plant-based diets and maintains a website devoted to vegan issues - www.theveganrd.com

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