Wonderful® Pistachios announced it will host the first Plant-Based Nutrition Leadership Symposium™ April 15-16, 2019 in Los Angeles. The event is a two-day immersion into plant-based nutrition science, culinary applications, and leadership dialogue, while celebrating pistachios in a plant-based context, the company described.
Symposium sessions will cover different topics including protein quality, pediatric nutrition, sustainable nutrition, sports nutrition, and microbiome health. Education will be led by experts hailing from universities and organizations such as Stanford, Loma Linda, University of California, San Diego, and the True Health Initiative. A custom plant-based menu for the event was developed in collaboration with a two-star Michelin chef. The symposium was planned in partnership with Sharon Palmer, MSFS, RD, the Plant-Powered Dietitian, and will culminate in a discussion panel on leading change toward positive shifts in eating patterns to include more plants.
“Plant-based eating is gaining momentum, and over the past five years the number of people striving to eat less meat has nearly doubled,” said Maggie Moon, MS, RD, nutrition director, The Wonderful Company. “This symposium will equip credible nutrition experts with the tools they need to guide the way toward an inclusive movement that helps more people enjoy healthy plant-based eating.”
According to The Wonderful Company, although plant-based eating is on the rise, so is consumer confusion around the quality of plant protein and how plant-based diets can nourish everyone from athletes to families, and ecosystems both small and large – from gut microbiome to the planet. A fear of falling short on protein presents an additional barrier to plant-based eating, which the company said is why it’s important to partner with dietitians who can dispel myths and provide practical strategies to help consumers make more room in their snacks and meals for plant foods.
“Snacks are an overlooked opportunity to get more plant protein,” said Adam Cooper, senior vice president of marketing, The Wonderful Company. “Pistachios are the go-to portable plant protein, and nuts deserve more credit overall as a great plant-based protein solution. With six grams of protein per serving, pistachios are one of the highest protein nuts. They are also shelf stable, portable, and don’t require complicated meal prep."
Learn more about the speakers and sessions at www.PBNLS.com.