Educated Choices Program

COLLEGE &

UNIVERSITY PROGRAM

ECP offers five engaging, interactive presentations that encourage participation and critical thinking.

5 PRESENTATIONS

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.

SCHEDULE A PRESENTATION

HEALTH

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.

HEALTHFUL

EATING

45 or 90 minutes

ETHICS

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.

THE ETHICS

OF EATING

90 minutes

ENVIRONMENT

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.

THE ENVIRONMENT AND MODERN AGRICULTURE

45 or 90 minutes

TECHNOLOGY

Please scroll down to learn more about this presentation.

CELL-BASED / PLANT-BASED TECHNOLOGIES

45 minutes

ANIMALS

More than 95% of animals raised for food in the U.S. are raised in intensive confinement facilities, often called "CAFOs"- concentrated animal feeding operations. 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 students ponder why this critical information in 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.

MODERN ANIMAL AGRICULTURE

45 or 90 minutes

(for High Schools only)

Are you ready to schedule a presentation for your students? Please click below, leave your info and one of our educators in your region will get back to you.

SCHEDULE A PRESENTATION

BOOK A PRESENTATION

CELL-BASED / PLANT-BASED TECHNOLOGIES - THE FUTURE OF MEAT AND DAIRY

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?

A healthy, sustainable and more compassionate world will require thoughtful, critical thinkers. Communities have the tools to solve global problems. The Educated Choices Program is dedicated to inspiring others to realize the importance and responsibility of being informed and to understand the power and influence they wield to make the world a better place through their food choices. In understanding the realities behind these choices and the many benefits of healthy eating, people can make informed, responsible and compassionate decisions for themselves and other beings.

Rather than telling participants what to think or feel, ECP educators help them find answers for themselves. We encourage our audience members to think about their own experiences and examine their choices anew through an informed lens. Through respectful, non-judgmental and open dialogue, attendees are encouraged to choose a path that accords with their own values and beliefs.

Our educators are exceptionally trained and teach throughout the US and Canada, bringing our free presentations directly to communities. We explore the agricultural systems and healthy lifestyles that help prevent disease, preserve and protect our resources and provide alternatives to ensure the compassionate treatment of animals.

COLLEGE &

UNIVERSITY PROGRAM

5 PRESENTATIONS

HEALTHFUL

EATING

THE ETHICS

OF EATING

THE ENVIRONMENT AND MODERN AGRICULTURE

CELL-BASED / PLANT-BASED TECHNOLOGIES

MODERN ANIMAL AGRICULTURE

SCHEDULE A PRESENTATION

CELL-BASED / PLANT-BASED TECHNOLOGIES - THE FUTURE OF MEAT AND DAIRY

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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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