The ECP College Program provides academic presentations addressing the impact of food choices on human health, the environment and animals to college classrooms across the US. These presentations consider the advanced needs of university students and faculty and approach the content from an analytical perspective. Educators typically lecture to classrooms and auditoriums while fully interacting with students and addressing their questions and comments throughout the presentation.

In addition to the lecture and accompanying visuals, several short videos punctuate the information and expand on students’ ability to absorb and understand the issues and the connections to students’ lives. When appropriate, several hands-on activities can be used with smaller audiences.

See what professors and faculty across many disciplines have said about our presentations:

"My own students introduced me to Ms. Mucke three years ago. I have enjoyed having her speak to my Environmental Studies and Social Problems classes since that introduction. The Educated Choices program on the relationship between animal agriculture, animal welfare, pollution, water usage, deforestation, greenhouse gasses and ultimately our own dietary choices is excellent and students enjoy seeing the issues succinctly connected. The presentation, via the presence of a guest speaker, offers a nice experiential component to an academic topic. The program is a nice mix of accurately vetted data, visual illustrations and open questions about how personal choices are linked to the wider world in which we live. Lorena’s compelling but undogmatic presentation empowers listeners to reflect upon the world they inhabit and consider broad topics of human compassion, critical consciousness and whether or not the diets we daily chose are as optimal for the health of the world as they could be."

~ John O'Sullivan, PhD., Professor of Environmental Studies & Sociology, University of North Georgia, Gainesville, GA

"​Diana M. was excellent.  She engaged the students incredibly well, including many who tend not to speak up in class.  Her knowledge and enthusiasm went above and beyond expected.  This is the second time she has presented in a class of mine, and I would gladly have her back anytime. Thank you to Diana and to the Ethical Choices Program -- you are wonderful assets to our students, faculty, and community!"

~ Department of Health Sciences and Kinesiology, Southern University, Savannah, GA

"Jackie F. did a fantastic job, she was very respectful, listened to the students questions and opinions and answered all the questions. I am recommending her to my colleagues."

~ College of Education, University West Georgia, Carrollton, GA

"I liked Keith’s presentation so much that I invited to come to the rest of my classes. I really liked his caring style and professionalism. His talk was very informative and my students were engaged and told me that they found it very interesting. I would highly recommend that you invite him in your classes. I plan to invite him back for as long as he is willing to give talks in my classes.”

~ Philosophy Department, University of Akron Wayne College, OH

The following presentations are available to university classrooms:


Modern Animal Agriculture

45 or 90 minutes

More than 95% of animals raised for food in the U.S. are raised in intensive confinement facilities, often called "factory farms." Students are introduced to the ethical and environmental concerns around these practices and discuss how our culture has shaped our eating habits. Students also learn about the realities for animals, the role of politics and economics in this industry and the industry’s impact on the environment and human health, helping student’s ponder why this critical information is not often readily available to consumers. Students also explore the alternatives for a more compassionate and just society, including their influence and power as consumers and constituents. The latest meat and plant-based food science technologies are also discussed.

The Ethics of Eating

90 minutes

A combination of all three presentations. (A 90 minute block is needed for this presentation.)

The 90 minute presentations can be divided into two days to accommodate the shorter class periods. In addition, we offer free resources to help expand on the program themes. Our presentations also support many of the state academic content standards.

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Cell-based/Plant-based Technologies - The Future of Meat and Dairy

45 minutes

Cell-based meat may be the future of meat production. Using cultured animal cells to grow REAL meat, many scientist-led companies plan to provide cell-based meat products like steak, hamburgers, chicken breast, duck, etc., to grocery stores and restaurants by late 2019/20. But what is it, exactly? How is it grown and processed? Is it safe? What does this really mean for the future of our planet, human health and animal farming? Will this new food science be the answer to many of our world’s problems or not? How will the market change and who is investing? This presentation addresses these questions while illustrating the technology and processes that go into producing “cell-based meat.”

We also take a look at a new source of dairy -  made without using a cow, or even cells from a cow! Scientists have developed a fermentation process to produce casein and whey, allowing for the production of REAL dairy products - the same ones we've enjoyed all along, from cheese to ice-cream. How does it all work?  What kind of options will this new technology create for consumers, chefs and those with dairy-related health concerns? What about lactose? We explore this brand new technology and its potential.

Lastly, we take a look at the enormous improvements made in plant-based food technologies. Advancements in food science have led to the creation of new plant-based products that give meat-eaters the same experience they enjoy with traditional meat. Some companies are close to replicating the exact cellular structure of meat, to attain an even more improved texture, taste and experience. How is this accomplished? What are the ingredients? Why are meat producers investing in plant-based foods? We look closely at this growing industry.

We also address the impact of these industries on human health, the environment and the ethical issues regarding farmed animals. Will these products help us address some of the most critical issues facing the planet and its inhabitants? To what degree? How does it all weigh out in the end? 

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Healthful Eating

45 or 90 minutes

Obesity, type 2 diabetes, heart disease, certain cancers and other diseases are lifestyle-related. Students learn about the connections between diet and health, and discuss ways that informed dietary choices can help prevent or relieve diseases. Information and research are sourced from reputable, mainstream health organizations. Presentations examine modern farming and agricultural practices and their contributions to present-day health concerns. Educators also explore how politics and economics shape the availability of certain foods and students learn about their roles as consumers and constituents. The latest meat and plant-based food science technologies are also discussed.

The Environment and Modern Agriculture

45 or 90 minutes

Students explore how politics, economics and new modern farming methods for raising animals and producing food crops have affected ecosystems and human health now and over time. Resulting issues such as climate change, depletion of natural resources, pollution of soil, water and air, use of pesticides, hormones and antibiotics, soil erosion, deforestation and the impact of world hunger on our planet are illuminated. Participants discuss alternative choices that can help protect our environment and educators inform students of their influence and power as consumers and constituents. The latest meat and plant-based food science technologies are also discussed.

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