About

What Is A Sustainable Diet?
The Food and Agriculture Organization (FAO) of the United Nations definition of sustainable diets are those diets that have low environmental impact and contribute to food and nutrition security and a healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems; culturally acceptable; accessible; economically fair; affordable; and nutritionally adequate, safe, and healthy while optimizing natural and human resources.
 
 
A Message from Micaela and Kathy:

Our goal is to empower YOU to lead the healthiest, fullest, happiest life possible, by supporting you through a challenging dietary transition and beyond. It is possible for each one of us to take control our health, and we have complete confidence that you can be successful - confidence that is grounded in scientific evidence and precedent. Our intention is that this information can serve people at all points of the plant-based spectrum.

Micaela Karlsen, MSPH

Micaela is a the author of A Plant-Based Life and a contributor to the New York Times bestseller Forks Over Knives: The Plant-Based Way to Health, Micaela created and maintains PlantBasedResearch.org, an online library of original, peer-reviewed research studies relevant to plant-based nutrition.

Currently, she serves on the International Plant-Based Healthcare Conference Medical and Expert Advisory Board as well as the Board of Directors for the Plant-Based Prevention of Disease Conference. She is a PhD candidate in Nutritional Epidemiology at the Tufts Friedman School of Nutrition Science and Policy and holds a Masters degree in Human Nutrition from the Johns Hopkins School of Public Health.

Kathy Pollard, MS

Kathy is the Sustainable Diet lead program mentor and co-founder with Micaela of this awesome program. She holds a Masters degree in applied clinical nutrition through New York Chiropractic College and a Bachelor's of Science in Mass Communications from the University of California, Berkeley.  She has also completed training in Motivational Interviewing.

Kathy spent six years as an online instructor for the renowned T. Colin Campbell Center for Nutrition Studies, offering the plant-based nutrition program through eCornell and is presently adjunct faculty with the Universty of New England online graduate program in applied nutrition.

Kathy serves on the Board of Directors for the Plant-Based Prevention of Disease Conference, and is also currently writing a book on the interconnection betweenfood and climate change.

 

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