Supporting Communities of Color through Plant-Based Nutrition
Cooking to Combat COVID-19: An education initiative by Food for Life
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The greatest success was empowering communities of color with tools (recipes, handouts, etc.) to address underlying chronic conditions. Some participants experienced normalizing of blood pressure, reversal of pre-diabetes, and weight loss.
Deitra Dennis, Food for Life instructor
committed to a plant-based diet for at least 21 days
reported better energy
reported better sleep
reported better digestion
I got several emails with very positive feedback, saying they really enjoyed the classes, learned a lot, and were making the recipes themselves!
Sharon McRae, Food for Life instructor