Plant-Based Diets for Sustainable Living
Discover how plant-based diets affect health, climate, and disease prevention. Learn to make sustainable food choices for positive impact.
Discover how plant-based diets affect health, climate, and disease prevention. Learn to make sustainable food choices for positive impact.
This comprehensive course explores the profound connection between plant-based diets and global sustainability challenges. Through evidence-based learning, students discover how dietary choices impact climate change, infectious diseases, and chronic health conditions. The course emphasizes practical, bottom-up approaches to food system transformation, demonstrating how individual choices can drive systemic change. Participants learn about the health and environmental benefits of plant-based nutrition, systems thinking, and consumer engagement in sustainable food practices. The curriculum combines scientific knowledge with actionable insights, enabling learners to make informed decisions about sustainable eating.
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What you'll learn
Understand the relationship between food choices and global challenges
Master systems thinking approaches to food and sustainability
Explore the environmental benefits of plant-based nutrition
Learn how diet impacts infectious disease prevention
Discover the connection between food choices and chronic diseases
Understand consumer power in changing food systems
Skills you'll gain
This course includes:
PreRecorded video
Graded assignments, exams
Access on Mobile, Tablet, Desktop
Limited Access access
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There are 7 modules in this course
This course explores the interconnection between plant-based diets and global sustainability challenges. It covers three main areas: climate change, infectious diseases, and chronic diseases, demonstrating how dietary choices impact these global issues. Through a systems thinking approach, students learn about the environmental and health benefits of plant-based nutrition, consumer engagement in food system change, and practical implementation of sustainable dietary choices. The course emphasizes both individual and systemic approaches to creating positive change through food choices.
Introduction to the Global Challenges & Systems Thinking
Module 1
Food Choices and the Environment
Module 2
Food Choices and Viral Pandemics
Module 3
Food Choices and Chronic Disease
Module 4
Food Choices and Consumer Engagement
Module 5
Proposed Holistic Solution
Module 6
Capstone Assignment
Module 7
Fee Structure
Instructors
1 Course
Sustainable Food Systems Expert and Environmental Changemaker
Eva Everloo is a cum laude MSc graduate in Nutrition & Health from Wageningen University, specializing in sustainable food systems and circular economy initiatives. After completing her honors BSc in Health Sciences from Maastricht University with a BioTech minor from the University of New South Wales, she has established herself as a rising leader in sustainable food innovation. As a former executive at Climate Cleanup, she coordinated projects focusing on regenerative agriculture and carbon removal initiatives. Her achievements include being nominated as "Changemaker in Food" for FOOD100 NL in 2021 and leading two winning teams in WUR student challenges - Waste'Up, which focused on upcycling agricultural waste, and SeaweedSensing, which developed remote sensing solutions for seaweed production optimization. She has worked with various Agri-Food entrepreneurs in the Netherlands, including FUMI Ingredients and GreenBoy Group, while also leading a Wageningen-based plant-based community and tutoring nutrition science. Her work bridges the gap between sustainable food systems, circular economy, and community empowerment, with particular emphasis on plant-based nutrition and regenerative agriculture practices. She co-created the MOOC "Plant-Based Diets: Food for a Sustainable Future" to inspire learners to engage in the protein transition and rethink their food choices
1 Course
Plant-Based Nutrition Expert and Health Education Innovator
Ella Stephens is a nutrition scientist and educator who completed her MSc in Nutrition and Health at Wageningen University & Research, specializing in nutritional physiology and health status. After earning her BSc in Nutritional Sciences from Cornell University in 2017, she worked at PlantPure Communities, where she promoted healthier and more sustainable communities through dietary education. Her expertise in plant-based nutrition is enhanced by certification from the Center for Nutrition Studies and eCornell. She co-created the MOOC "Plant Based Diets: Food for a Sustainable Future" at Wageningen University, which has attracted over 9,000 participants globally. The course examines the interconnections between dietary choices, chronic diseases, climate change, and infectious diseases, demonstrating how plant-based diets can address these challenges. Currently working as Global Field Marketing professional at Transparent, she continues to advocate for sustainable nutrition and preventative health measures through education and awareness campaigns. Her work bridges the gap between nutritional science and public health education, focusing on how dietary choices can simultaneously improve individual health outcomes and address global environmental challenges.
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4.7 course rating
9 ratings
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