T. Colin Campbell has revolutionized how we think of nutrition for decades. Now—for the health of our bodies and the world’s communities, for the restoration of ecological balance—it’s time we put that knowledge into practice.
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These tasty granola bars are chewy with a bit of a crunch, chocolatey, complex tasting, and not cloyingly sweet. With nutritious ingredients that replenish your energy without weighing you down with fat, they are terrific after a sports meet, a workout, or a run—and they also travel well, so take them with you to fuel your bike ride or hike.
This homemade Mexican 7-Layer Dip is perfect when you don’t want to cook anything too intense. It’s always a favorite at parties and usually the first dish to disappear.
These intense fudgy bites hit the mark when that yen for chocolate comes calling. They’re perfect for a light dessert or snack, with super nutritious cacao, roasted kabocha squash, black beans, oat flour, and sweet dates. To jazz things up, swap the vanilla for another extract or your favorite liqueur, or add a pinch of ground chipotle peppers.
You can make burgers from almost any bean, but I always have chickpeas and black beans on hand. This burger is a great alternative to the usual black bean burger found on the menu of almost every restaurant I visit. It is full of flavor and easy to prepare.
When I first became vegetarian I used to order a large burger from a famous fast food restaurant, but I’d ask for no meat and an order of onion rings, which I would place on the burger in place of the meat. I still make a similar sandwich, but now with healthier ingredients.
This creamy, cheesy butternut squash sauce is a fun new take on mac ‘n cheese! It is so easy to make, with just a few ingredients, and is so tasty you’ll be addicted.
These comforting, pillowy dumplings are sublime when tossed in homemade marinara or pesto. They are also great added to a soup or baked like lasagna.
This flavorful Carrot Ginger Soup is creamy with a nice touch of zing, thanks to the ginger. It is a perfect dish to make in large batches and eat all week or freeze some for later.
Cinnamon, coriander, and saffron are classic flavors in parts of the Mediterranean. And while a lot of stews can take hours to prepare, this one takes less than 30 minutes and doesn’t sacrifice any of that great flavor. Serve over couscous, brown rice, or whatever grain you have on hand.
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The agricultural system is designed to provide for diets high in animal products. Nine in ten Americans consume meat regularly, and three in five agree that eating red meat is part of the American way of life. This attitude and practice run contrary to the science of nutrition.
What does the science of longevity suggest about our food choices? In the following short video, Michael Hollie, MD, discusses the effect of calorie restriction— specifically restricting calories from animal protein—on the mechanisms of aging. (To learn more about longevity, read Dr. Hollie’s article from 2022.) This evidence raises many questions about the standard American, … Continued
What is willpower, how does it work, and what role does it play in achieving our goals?
This excerpt, taken from Dr. Campbell’s newest book, The Future of Nutrition, explores how a reductionist paradigm limits our medical system’s approach to disease and health.