The only event bringing the plant-based movement to a mainstream audience.


June 5–6, 2020  •  Jacob K. Javits Convention Center  •  New York City

Look who is attending:

Seminars

KEYNOTE

Friday, June 7, 2019  |  9:00 AM - 10:00 AM

The Growth of the Plant-Based Foods Industry

MODERATOR
 
Nil Zacharias
Founder, Eat For The Planet
SPEAKERS
 
Ann Beaty
Director, Kroger Merchandising Consulting at 84.51
 
Edward Brown
President, Restaurant Associates
 
Michele Simon
Executive Director, Plant Based Foods Association

The plant-based foods industry is growing by double digits, while the rest of food sales remain flat. About one-third of Americans now identify as “flexitarians”, aiming to reduce their meat and dairy consumption, causing the industry to reach into the mainstream. With nearly 50 percent of consumers buying milk alternatives and meat alternative sales predicted to top $5 billion by 2020, this burgeoning market presents exciting new opportunities. Meanwhile, some conventional food players are feeling threatened and are flexing their political power, while current government policies continue to favor the status quo, unable to keep up with innovation and shifting consumer preferences. This expert panel of industry leaders will explain how retailers, brands, and food service operators can tap into this growing market, with lessons of best practices that will shape the growth of plant-based foods. You will also learn about the challenges this young industry faces in both the policy arena and the marketplace, and how companies are organizing to ensure a smooth path to market and continued success and how you can support these efforts.

KEYNOTE

Saturday, June 8, 2019  |  9:00 AM - 10:00 AM

Live Podcast with Beyond Meat: Turning A Mission Driven Business into a Mainstream Revolution (Presented by Eat For The Planet)

MODERATOR
 
Nil Zacharias
Founder, Eat For The Planet
SPEAKERS
 
Seth Goldman
Executive Chair, Beyond Meat

Seth Goldman co-founded Honest Tea in 1998 with the goal of developing a less sweet ice tea back when organic, low sugar, fair trade and sustainability weren’t buzzwords in the food industry. But Seth believed in his mission and grew Honest Tea into a successful business, which was eventually acquired by Coca-Cola. Today, low-sugar beverages are in high demand amongst consumers, and restaurants like McDonalds and Wendy’s offer organic drinks. In 2015, Seth expanded his focus to change the future of protein by joining Beyond Meat as Executive Chair. Since the debut of the company’s flagship product, the Beyond Burger, in May 2016, it has been sold in tens of thousands of grocery stores, including Safeway, Target, Kroger, Albertsons, and Whole Foods. Beyond Meat has also been added to menus in thousands of restaurants (including national food chains like TGI Fridays and Carl’s Jr.), as well as a number of hotels, college dining halls, and even sports stadiums. 

This keynote interview will cover the lessons learned by Seth Goldman along his journey with Honest Tea and Beyond Meat, insights on what’s next for Beyond Meat as they seek to redefine the meaning of meat, thoughts on the growing plant-based food industry and what innovative new food trends he expects to emerge in the decades ahead.

KEYNOTE

Saturday, June 8, 2019  |  6:15 PM - 7:15 PM

Plant Based Playmakers

SPEAKERS
 
Charity Morgan
Plant-Based Chef, Chef Charity Morgan
 
Derrick Morgan
Linebacker, Social Investor, National Football League

Derrick Morgan, NFL Linebacker and Chef Charity Morgan are leading the way in demonstrating to mainstream culture that you don't need to eat meat in order to be a play maker. Derrick made the transition to a plant-based diet to improve his performance on the field only to receive backlash and ridicule from his teammates. But after seeing the delicious meals his wife Charity was whipping up, combined with his ability to play better and recover faster, the ridicule quickly turned to curiosity. This keynote presentation will dive into the myths that have run their course in our society regarding the perceived need for animal products in order to be strong and athletic. Derrick and Charity will share their story of breaking down barriers by bringing plant-based eating into the NFL locker room and discuss their vision for the future of sports, food and nutrition. 

Eat for the Future Business Forum
Friday, June 7
10:30 AM - 11:30 AM

How to Menu for the Flexitarian Consumer

Open to All Access Passes and Eat for the Future Business Forum Passes

MODERATOR
 
Megan Poinski
Senior Editor, Food Dive
SPEAKERS
 
Joe Charette
Executive Director, Rutgers Dining Services
 
Kate Jacoby
Co-Founder, Vedge
 
Michael Wurster
Culinary Director North East, Google

40% of Americans are actively seeking to cut down on meat consumption. The number of consumers identifying as flexitarians is rapidly increasing, and food service establishments risk losing out on business if they cannot provide options for this audience. Even with that understanding there comes a whole slew of unique challenges. This diverse panel will discuss the best ways to add plant-based options to the menu with your client-base in mind.

10:30 AM - 11:30 AM

Trends and Insights: Decoding the Data Around Retail Growth of Plant-Based Foods

Open to All Access Passes and Eat for the Future Business Forum Passes

MODERATOR
 
Jessica Hochman
Senior Manager of Natural Insights & Innovation Research, SPINS
SPEAKERS
 
Ann Beaty
Director, Kroger Merchandising Consulting at 84.51
 
Caroline Bushnell
Associate Director of Corporate Engagement, The Good Food Institute
 
Julie Emmett
Senior Director Retail Partnerships, Plant Based Foods Association

According to Retail Data Commissioned by the Plant Based Foods Association in 2018, Plant-based foods are outpacing dollar sales of all retail foods by 10X. Sales are up 20% (topping $3.3 billion) since the previous year and are showing no signs of slowing down. This panel will dive deep into the latest retail trends and data, including which specific categories are driving this explosive growth and what the implications are for food manufacturers and retailers.

11:45 AM - 12:45 PM

Plant-Based Milks: Trends, Innovations and What's Next for the Largest Segment in the Space

Open to All Access Passes and Eat for the Future Business Forum Passes

MODERATOR
Kate Cox
Editor, New Food Economy
SPEAKERS
 
Julie Emsing Mann
Global Plant Protein Program Manager, Ingredion
 
Mike Messersmith
General Manager US, Oatly
 
Sandeep Patel
CFO, Califia Farms

The dairy alternative space has exploded in the past few years with plant-based milks now representing 15% of the total milk market. According to recent data, about 44% of milk-consuming Americans purchased both dairy and plant-based milk in the last year and Nielsen data from 2018 shows plant-based milk sales grew by 9% (up from 3% the previous year), while cow’s milk sales were down 6%. Almond milk still leads the category, but growing consumer awareness, coupled with improvements in processing, formulation and packaging are sparking interest in a wide variety of new offerings, including milk made from yellow peas, oats, macadamia nuts, and even bananas.  This panel will focus on what's next in the plant-based milk space, and how established and new brands can take advantage of this growing segment, innovating with alternative non-dairy bases, unique flavors, applications, enhanced nutrition profiles, and beyond.

11:45 AM - 12:45 PM

Trends and Opportunities in Food Service

Open to All Access Passes and Eat for the Future Business Forum Passes

MODERATOR
 
Zak Weston
Corporate Engagement Specialist, The Good Food Institute
SPEAKERS
 
Matthew de Gruyter
Co-founder and CEO, Next Level Burger
 
Patrik Hellstrand
CEO, by Chloe.
 
Andrew Rigie
Executive Director, NYC Hospitality Alliance
 
April Tam Smith
Founder, P.S. Kitchen

Whether it's a 100% vegan burger joint, an upscale restaurant adding plant-based menu options, or a classic fast food chain that's decided to add a vegan product to their menu, plant-based foods are becoming more prominent in the world of restaurants and food service. Around 40% of Americans order plant-based options in restaurants and eateries that introduce vegan or plant-based items on their menus often see a great increase in sales. This panel will focus on brands and companies that are captivating this new trend and working to provide a more diverse set of options for a wide audience.

2:45 PM - 3:45 PM

Culinary Workshop: The Philosophical Shift Towards a Plant-Based Kitchen

Open to All Access Passes and Eat for the Future Business Forum Passes

SPEAKERS
 
Brad Barnes
Director of Consulting, The Culinary Institute of America

Understanding plant-based cooking requires a fundamental overhaul of everything you've ever known as a chef or restaurant professional. Brad Barnes of The Culinary Institute of America specialized in helping culinary and food service professionals grasp this concept in a way that allows their careers and businesses to thrive like never before.

2:45 PM - 3:45 PM

Know Your Legal Rights and Responsibilities (Presented by the Plant Based Foods Association)

Open to All Access Passes and Eat for the Future Business Forum Passes

MODERATOR
 
Michele Simon
Executive Director, Plant Based Foods Association
SPEAKERS
 
Rebecca Cross
Founding Partner, Greenfare Law LLC
 
Lauren Handel
Principal Attorney, Handel Food Law LLC
 
August Horvath
Partner, Foley Hoag

While all food companies have to comply with basic food safety and labeling rules, plant-based food companies face additional legal threats and challenges thanks to outdated definitions of meat and dairy terms. In addition, new food labeling rules are coming into effect at the federal level, while states across the country are passing laws that could impact your labels, while providing class action attorneys new opportunities to sue companies not in compliance. Don’t wait until you need an attorney when it’s too late, come learn how to minimize the risk of legal headaches and how to fight back.

4:00 PM - 5:00 PM

Case Studies in Retail (Tesco) and Restaurants (Bareburger)

Open to All Access Passes and Eat for the Future Business Forum Passes

SPEAKERS
 
Euripides Pelekanos
CEO, Bareburger
 
Derek Sarno
Chef & Director of Plant-Based Innovation, Tesco

#1 Chef-Driven Plant-Based Prepared Foods Developed for a Grocery Chain (Tesco) 
 
Tesco recently brought on plant-based chef Derek Sarno to help develop a line of plant-based prepared foods to be sold in stores across the UK. This discussion will focus on the process of developing items for the line and will track the success and growth of Wicked Kitchen as an example of how other major retailers can capitalize on plant-based trends to diversify their clientele and expand offerings.
 
#2 Plant-Based Menu Items at a Fast Casual Burger Joint (Bareburger) 

The fast-casual burger joint is a staple of American culture. New York based chain, Bareburger, is leading the way in maintaining the atmosphere and flavor that is typical of a burger restaurant while also integrating a diverse range of plant-based options. This case study will dive into the success that Bareburger has had generating over 25% of it's business from the plant-based side of the menu. 

 

4:00 PM - 5:00 PM

The Strategic Plan to Reduce Global Reliance on Animals in the Food System (presented by Eat For The Planet)

Open to All Access Passes and Eat for the Future Business Forum Passes

MODERATOR
 
Nil Zacharias
Founder, Eat For The Planet
SPEAKERS
 
Chris Kerr
Chief Investment Officer, New Crop Capital
 
Chuck Laue
Co-Founder & Chairman, StrayDog Capital

Less than 10 years ago, plant-based protein meant blocks of tofu and a plant-based burger largely meant an assortment of vegetables mashed up and formed into a patty. The dairy-free milk aisle featured soy milk and perhaps a few other unappetizing options. Cheese, egg and other protein alternatives? Fogetaboutit! Yet, here we are today, with plant-based burgers becoming nearly indistinguishable from "the real thing", dairy-free milks capturing 13% of market share of liquid milk sales and an assortment of cheese, egg and other protein alternatives being launched at a dizzying pace. As we witness this take place, we can't ignore the role that some people and organizations have been playing quietly for years. Some of them went from passionate activists to becoming leading voices at the forefront of the movement, using markets and food technology to transform our food system.

Chuck Laue of StrayDog Capital and Chris Kerr of New Crop Capital are two such people. 

This discussion will provide a behind the scenes insight into how and when this strategic shift began. Chris and Bruce will share perspectives on how the industry itself has evolved in the past 10 years and where they predict things are heading from an investment, technology and cultural standpoint.

Saturday, June 8
10:30 AM - 11:30 AM

Plant-Based Foods are Heating up Grocery Aisles: Exploring the Retail Opportunities and Success Stories

Open to All Access Passes and Eat for the Future Business Forum Passes

MODERATOR
 
Phil Lempert
Food Trends Editor, NBC
SPEAKERS
 
Beena Goldenberg
CEO, Hain-Celestial Canada
 
Martin Kruger
Chief Operating Officer, Follow Your Heart
Tim Miller
Senior Grocery Category Manager, Earth Fare

Retailers and brands share success stories and strategies to get more plant-based options in stores and efforts to engage consumers who are interested in trying new options. From strategic placement, to branding and education campaigns, brands and retailers will share insights on how to they have been able increase visibility of their products and accessibility for consumers, which consequently translated into sales growth.

11:45 AM - 12:45 PM

Growing Your Brand: Exploring Options Through Venture Capital, Strategic Partnerships, Acquisitions, and Beyond

Open to All Access Passes and Eat for the Future Business Forum Passes

MODERATOR
 
Lisa Feria
CEO, StrayDog Capital
SPEAKERS
 
Andy Levitt
Founder & CEO, Purple Carrot
 
Emily Linett
Associate Manager Strategic Initiatives, Tyson Ventures
 
T.K. Pillan
Partner and Co-founder, PowerPlant Ventures

There are many ways to grow and scale a brand as interest in plant-based foods increases. This panel will explore the options that work best for different companies at different stages to help brands achieve optimal growth and scalability.

2:00 PM - 3:00 PM

The Next Generation of Retail Brands: Success with Integrity

Open to All Access Passes and Eat for the Future Business Forum Passes

MODERATOR
 
Stephen Bronner
News Director, Entrepreneur.com
SPEAKERS
 
Annie Ryu
CEO and Founder, The Jackfruit Company
 
Sadrah Schadel
Co-Founder and Chief Brand and Innovation Officer, No Evil Foods
 
Miyoko Schinner
CEO and Founder, Miyoko's Kitchen

From selling at farmer's markets, cooking up product ideas in their apartment kitchens, experimenting with new ingredients, to launching with e-commerce first, these new leaders in the plant-based food world are proving you don't always need to "follow the rules" to succeed. This panel will focus on the underdogs who were able to turn their passion projects into full-blown profitable businesses and have now broken into retail, while maintaining their company mission and brand integrity. Panelists will discuss the evolving retail space and share tips and strategies for entrepreneurs looking to elevate their brands to the next level, while staying firmly grounded in authenticity.  

3:15 PM - 4:15 PM

The Future of Seafood: Opportunities in Plant-Based and Cellular Aquaculture

Open to All Access Passes and Eat for the Future Business Forum Passes

MODERATOR
 
Jason Huffman
Senior Reporter, Undercurrent News
SPEAKERS
 
David Benzaquen
CEO and Co-founder/Founder & Chairman, Ocean Hugger Foods/PlantBased Solutions
 
Lou Cooperhouse
President and Founder, BlueNalu
 
Chad Sarno
Co-founder and VP of Culinary, Good Catch Foods

Within the alternative protein space, seafood is the most underserved category. This panel will discuss innovation in the plant-based food space to create superior seafood products that can be used in a variety of applications from sushi to sandwiches as well as get into the promising new world of cellular-aquaculture.

4:30 PM - 5:30 PM

Workshop: The Intersection of Food Tech and Nutrition

Open to All Access Passes and Eat for the Future Business Forum Passes

MODERATOR
Monica Klausner
Founder, Veestro
SPEAKERS
 
Sherene Chou MS, RD
Chair, Vegetarian Practice Group, Academy of Nutrition and Dietetics
Phaedra Randolph
CEO & Founder, Spero Foods
 
Julie Emsing Mann
Global Plant Protein Program Manager, Ingredion

As the global demand of plant based foods increase, there is a need to consider how technology can play a role to impact nutrition through the development of plant-based foods. What are the ways new plant based alternatives are targeting to achieve healthy products? This session will discuss the intersection of food science and nutrition guidelines. Join us in creating a dialogue on how we can build a sustainable food system while addressing nutrition concerns.

Food Solutions for Human Health Summit
Friday, June 7
10:30 AM - 11:30 AM

Why Plant-Based Nutrition

Open to All Access Passes and Food Solutions for Human Health Summit Passes

SPEAKERS
 
Scott Stoll MD
Co-Founder, The Plantrician Project

Dr. Stoll’s presentation will be a scientific overview of the most up to date research regarding the biochemical, physiologic, and disease specific effects of a whole food plant-based diet.  This presentation will build on the foundations of research from observational studies, interventional trials, longevity research, the study of complex biologic systems, and basic nutritional science to help guide sound scientific recommendations for nutritional interventions in healthcare.

11:45 AM - 12:45 PM

The Future of Cardiology: Nutrition Intervention

Open to All Access Passes and Food Solutions for Human Health Summit Passes

SPEAKERS
 
Joel Kahn
MD, America's Healthy Heart Doc

Cardiovascular disease is the number one killer around the world but can be largely prevented and in many cases of stable angina reversed with a plant-based diet.  Dr. Kahn’s presentation will be a comprehensive review of the cardiovascular literature creating a science and research based algorithmic approach to treating CVD according to the current standards of care while utilizing plant-based nutrition and lifestyle interventions.

2:45 PM - 3:45 PM

Conquering Food Addiction

Open to All Access Passes and Food Solutions for Human Health Summit Passes

SPEAKERS
 
Joel Fuhrman
MD, Dr. Fuhrman

Sugar, fat, and salt stimulate the dopamine reward system and activate the amygdala putting many people at risk for food addiction.  Dr. Fuhrman will review the physiology of food addiction, identify the key triggers including common environmental and emotional components, and share his successful strategies for helping people permanently break free from food dependence and enjoy a healthy relationship with healthy foods.

4:00 PM - 5:00 PM

Lifestyle Medicine: The Common Sense Solution to the Chronic Disease Epidemic

Open to All Access Passes and Food Solutions for Human Health Summit Passes

SPEAKERS
 
Saray Stancic
MD, Stancic Health and Wellness

Dr. Stancic will describe her experience as a patient living with multiple sclerosis over more than 20 years that has irrevocably changed her approach as a practicing physician to one that is focused on the Lifestyle medicine; empowering and educating patients on the importance of behavior modification to prevent, better manage, and reverse chronic disease. She will present the obstacles to a shift in the culture of clinical medicine from disease management to health promotion and prevention. Finally, offering a solution with the ushering in of a new medical education model for physicians in training.

Saturday, June 8
10:30 AM - 11:30 AM

Protein: Animal-Based vs Plant-Based

Open to All Access Passes and Food Solutions for Human Health Summit Passes

SPEAKERS
 
Garth Davis MD
, Mission Health

Protein has become a central focus in the weight loss and dietary lexicon of the general public.  But, is more protein really beneficial or even healthful?  Dr. Davis will review all of the current literature on ketogenic and high protein diets comparing and contrasting the outcome measures with the whole food plant-based diet literature.

11:45 AM - 12:45 PM

Undo Chronic Disease: A Unifying Theory of Reversing Chronic Lifestyle Related Disease

Open to All Access Passes and Food Solutions for Human Health Summit Passes

SPEAKERS
 
Dean Ornish MD
Founder and President, Preventative Medicine Research Institute

Dr. Dean Ornish, has directed revolutionary research proving, for the first time, that lifestyle changes can often reverse-undo-the progression of many of the most common and costly chronic diseases and even begin reversing aging at a cellular level.

2:00 PM - 3:00 PM

The China Study and Cancer Findings

Open to All Access Passes and Food Solutions for Human Health Summit Passes

SPEAKERS
 
T. Colin Campbell PhD
, Center For Nutrition Studies

Drawing upon the largest observational trial to date on cancer and diet, Dr. Campbell will describe the findings from his personal research, review the current literature, and unpack the molecular biology of nutrition.  Research fields such as epigenetics, angiogenesis, and the microbiome will be included in the discussion and relevant studies cited linking diet to cancer prevention or progression. 

3:15 PM - 4:15 PM

How Not To Die!

Open to All Access Passes and Food Solutions for Human Health Summit Passes

SPEAKERS
 
Michael Greger MD
, NutritionFacts.org

A fast paced, research dense presentation that reviews the most current data supporting plant-based nutrition in the prevention, suspension, and reversal of disease.  Built upon the most comprehensive literature review to date, the lecture will provide scientific support for dietary recommendations with direct quotes from the research and researchers. 

4:30 PM - 5:30 PM

Pioneers Panel

Open to All Access Passes and Food Solutions for Human Health Summit Passes

MODERATOR
 
Scott Stoll MD
Co-Founder, The Plantrician Project
SPEAKERS
 
T. Colin Campbell PhD
, Center For Nutrition Studies
 
Caldwell Esselstyn MD
, Cleveland Clinic
 
Michael Greger MD
, NutritionFacts.org
 
Dean Ornish MD
Founder and President, Preventative Medicine Research Institute

The top researchers and thought leaders in the Food as Medicine movement will participate in a guided conversation to answer questions from the audience and discuss challenging topics in nutrition.  Utilizing current research articles, the panel will bring clear, honest answers and share practical information to help guide safe and effective nutritional interventions.

Community Track Educational Sessions
Saturday, June 8
10:30 AM - 11:30 AM

Hip Hop Is Green - Bringing Health and Wellness to Urban Communities

Open to All Access Passes and Full Community Conference Passes

MODERATOR
 
Keith Tucker
Founder, Hip Hop Is Green
SPEAKERS
 
Omowale Adewale
Founder, Black VegFest
 
Fred "Doc" Beasley
Founder & Chapter Leader, NYC Hip Hop Is Green
Tory Kei
Hip Hop's Personal Trainer, Wellness Coach
SupaNova Slom
Hip Hop's Medicine Man, Holistic Natural Health Practitioner

One of the biggest questions facing the plant-based movement is how urban communities can find education and access to healthier, more wholesome food options. Hip Hop Is Green - the official non-profit partner of PBW - is leading the way by authentically merging healthy living together with hip hop culture. In 2016, HHIG created the official “10th Element of Hip Hop”, which is health and wellness, making plant-based eating, sustainability and animal welfare staples of hip-hop culture. This panel will discuss the true challenges facing urban communities and food deserts with regards to accessing and affording plant-based foods and highlight the creative solutions that Hip Hop Is Green and its allies are organizing across the country.

11:45 AM - 12:45 PM

What Our Kids Are Eating - A Discussion on School Food

Open to All Access Passes and Full Community Conference Passes

MODERATOR
 
Peggy Neu
President, The Mondays Campaigns
SPEAKERS
 
Eric Adams
Borough President, Brooklyn
 
Aashish Bhimani
Partnership Adviser, Real Food For Kids
 
Amie Hamlin
Executive Director, Coalition for Healthy School Food
 
Sharon Palmer
RD, Author, The Plant-Powered Dietitian

It is no secret that our kids should be eating more wholesome foods and less processed meats and animal products, but why then is this not reflected on the menus of our school cafeterias? Individuals around the country are working to bring awareness of healthier eating and more plant-based menus into school communities. Some take a more top-down approach, affecting policy and fighting for change on an administrative level, while others have established a more grass-roots effort, educating food service directors, parents, teachers and students and empowering them to add plant-based options which are more conducive to health, growth and learning. This diverse panel will showcase a variety of approaches with the intention of fostering deeper education and collaboration between all those who are working on this important issue.

2:00 PM - 3:00 PM

Creating a Just and Humane Food System

Open to All Access Passes and Full Community Conference Passes

MODERATOR
 
Gene Baur
Co-founder & President, Farm Sanctuary
SPEAKERS
 
Aysha Akhtar
MD, MPH, Author
 
Josh Balk
VP of Farm Animal Protection, The Humane Society of the United States
Neal Barnard
Founding President, Physicians Committee For Responsible Medicine
 
Pia Salk
PsyD, MA, Psychologist, Writer, Animal Advocate

The topic of whether we should eat animals is a widely debated issue. However, what we can all agree on is that we should create a more just, humane food system than what we have now. This panel will shine a light on the problems we’re currently facing to reach that goal and the solutions at hand to solve them. Join us in creating a dialogue on how we can work together and create a food system that we can all be proud to participate in.

3:15 PM - 4:15 PM

How a Whole-Food, Plant-Based Diet Can Prevent and Reverse Chronic Diseases (Presented by Forks Over Knives)

Open to All Access Passes and Full Community Conference Passes

MODERATOR
 
Liz Turner
Editor In Chief, Forks Over Knives
SPEAKERS
 
Robby Barbaro
Co-founder, Mastering Diabetes
 
Garth Davis MD
, Mission Health
Shivam Joshi MD
, Bellevue Hospital
 
Tim Kaufman
Plant-Based Success Story, Fat Man Rants
 
Robert Ostfeld MD
Director, Preventative Cardiology, Montefiore Health System

Countless scientific studies have demonstrated that a whole-food, plant-based diet can prevent, halt, and in some cases reverse some of the most common and deadly chronic conditions of our time, including heart disease, type 2 diabetes, and obesity. The idea of switching to a more wholesome diet can be intimidating for some, particularly those who have grown accustomed to the standard American diet, a.k.a. the SAD diet. This expert panel, composed of top physicians in the field and people who have transformed their heath by changing the way they eat, will discuss the tangible benefits of a whole-food, plant-based diet and offer tips and strategies to make it easy and enjoyable.

4:30 PM - 5:30 PM

Plant-Based Nutrition for Athletic Performance (Presented by Switch4Good)

Open to All Access Passes and Full Community Conference Passes

MODERATOR
 
Asher Brown
Founder/Co-Founder, Pollution.TV/Switch For Good
SPEAKERS
 
Dotsie Bausch
Olympic Medalist and Founder, Switch4Good
 
Marco Borges
Founder & Author, 22 Days Nutrition & The Greenprint
 
Nimai Delgado
Founder, Vegan Fitness

For generations we have been fed the myth that animal product consumption is an essential part of a high-performance athletic diet. Today, world-class athletes across all spectrums are shedding light on this misconception and speaking out about the benefits of a plant-based diet for strength, endurance, recovery and longevity. This panel will survey athletes who are at the top of their field and share success stories of how they switched to plant-based and are never going back!

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