Community/Corporate Program
Is your community, workplace or organization interested in examining the impact of their food choices on human health, the environment, and animals? The Educated Choices Program can help!
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.
ECP offers five engaging, interactive presentations that encourage participation and critical thinking. Using videos, activities and open-ended questions we challenge our audience to identify widespread assumptions about human health, the environment and the use of animals. Educators provide only current, mainstream research and information about these issues and non-judgmentally discuss the validity of common assumptions.
Presentations are either 45 or 90 minutes long, but can often be adapted and formatted to any group’s particular needs. Additionally, we provide free resources to help attendees expand on the program’s themes.
Healthful Eating
45 or 90 minutes
Obesity, type 2 diabetes, heart disease, certain cancers and other diseases are lifestyle-related. Audiences learn about the connections between diet and health and discuss ways that informed dietary choices can help prevent or relieve diseases. The latest meat and plant-based food science technologies are also discussed.
The Environment and Modern Agriculture
45 or 90 minutes
Audiences explore how raising farmed animals and related crops affect ecosystems and our health through global warming, the depletion of natural resources, the pollution of soil, water and air, the use of pesticides, hormones and antibiotics, soil erosion, deforestation and world hunger. Participants discuss alternative choices that can help protect our environment. The latest meat and plant-based food science technologies are also discussed.
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." Participants learn about the realities for animals, the impact on the environment and the health implications of modern agriculture practices, while also exploring the alternatives for a more compassionate and just society. 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.)
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?
