Supporting Communities of Color through Plant-Based Nutrition

Cooking to Combat COVID-19: An education initiative by Food for Life

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Overview

In late 2020, eight Food for Life instructors took part in “Cooking to Combat COVID-19,” a community education initiative by the Physicians Committee for Responsible Medicine. VegFund awarded grants to the instructors, who offered a series of four classes at no cost to the students. Following the program, the first cohort of students reported positive outcomes after eating fewer or no animal products. Based on these positive results, VegFund has extended its support to all Food for Life instructors.

Part of the Physicians Committee, Food for Life is an award-winning nutrition education program designed by physicians, nurses, and registered dietitians to promote healthful eating based on the latest scientific research. Classes offered to the public provide information about plant-based nutrition and hands-on cooking instruction to people seeking improved health through their food choices.

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

Goals

  • Provide participants with the inspiration and tools to try plant-based eating
  • Offer free classes in communities of color, taught mostly by people of color
  • Encourage participants to join the Physicians Committee’s 21-Day Vegan Kickstart

81%

committed to a plant-based diet for at least 21 days

60%

reported better energy

49%

reported better sleep

42%

reported better digestion

Approach

Food for Life instructors taught classes as part of the Physicians Committee’s “Cooking to Combat COVID-19” campaign, which was designed to support people with underlying conditions such as diabetes and hypertension that make them more vulnerable to COVID-19. A plant-based diet has been scientifically proven to prevent and even reverse diabetes and hypertension.

Black and Latinx individuals have been especially affected by COVID-19 due to several factors, including health-care disparities, the prevalence of underlying conditions, and a disproportionately high infection rate. Therefore, the program offered free classes to eight communities of color, taught mostly by people of color.

Instructors focused on reaching non-vegan adults who are thinking about eating healthier and trying a plant-based diet. They aimed for class sizes of 30 to ensure a high-quality learning experience.

The biggest challenges had to do with technical problems such as learning to use Zoom for the first time or dealing with internet connectivity interruptions. To attract registrants, instructors maintained social media presence and followed up with people who needed technical assistance. Chernice Benjamin of Jacksonville, Florida, also used Eventbrite and Constant Contact (email marketing software) to reach registrants.

VegFund grants assisted with costs of marketing as well as food for cooking demonstrations.

Becoming a Food for Life instructor

Food for Life Instructor Training is available to anyone enthusiastic about helping people through nutrition education and cooking. Training includes step-by-step curriculum, license authorization from the Physicians Committee, and other tools and support along the way. Training is for individuals as well as organizations, known as Education Alliance Program partners, which include schools, medical institutions, and fitness, and wellness centers.

Top Tip

It’s important to make classes engaging to keep the students' interest level high. For example, on the last day of her course, Chernice Benjamin facilitated a cook-off. It was so fun and informative that the students asked her to repeat the event. 

Results

After completing the “Cooking to Combat COVID-19” course, 65 of the participants filled out a survey. Positive outcomes include:

  • Participants reported positive outcomes after eating fewer or no animal products:
    • 60% reported better energy
    • 49% reported better sleep
    • 42% reported better digestion
  • Of the 54 (83%) participants who were not already eating a plant-based diet before classes started, 44 (81%) committed to a plant-based diet for at least 21 days following the course

  • Of the participants who ate animal products before classes started, many reported decreased consumption. The percentage reporting decreased consumption of the following meat and dairy foods was:
    • 66% for poultry
    • 63% for red meat
    • 52% for dairy products
    • 51% for eggs
    • 45% for fish
  • Of the participants who were not already eating six or more servings of plant-based foods, the percentage reporting increased consumption of plant-based foods was:
    • 68% for vegetables
    • 67% for beans
    • 60% for fruit
    • 55% for grains

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

Recommended reading:

How Faunalytics Makes Animal Advocacy More Effective

The Rapid Growth of Maryland Vegan Restaurant Week

New Vegan Outreach Strategies for COVID-19 and Beyond

What’s next?

After this successful pilot program with eight instructors, VegFund plans to continue to fund Food for Life instructors as well Education Alliance Program partners. These partners include schools, medical institutions, and fitness and health centers who are incorporating Food for Life curricula into their wellness offerings.

Photos courtesy of  Food for Life instructors Deitra Dennis, Chernice Benjamin, and Sharon McRae, respectively