Improve what you eat, protect the environment
Thursday, April 23 • 6:30-8 pm
Learn how to improve the quality—and lower the environmental impact—of the food you eat without spending significantly more than you do you now.
In this complimentary presentation by the Institute for Integrative Health and Maryland Hospitals for a Healthy Environment for Baltimore Green Week, you’ll discover cost-effective strategies for putting more local, sustainable food on your table. Find out about the different types of sustainable foods and how to decipher their labels. Bring your questions, and ask the experts. You’ll come away able to make more knowledgeable food selections and have a better understanding of how your choices affect you, your community, and the planet.
Admission is free, but seating is limited.
Louise Mitchell has been educating audiences about product safety and environmental issues for more than a decade. She is currently the sustainable foods program manager at Maryland Hospitals for a Healthy Environment, an initiative of the Center for Integrative Medicine at the University of Maryland School of Medicine.
Brandin Bowden oversees all aspects of the Institute’s Mission Thrive community programs, which empower people with skills and knowledge for leading healthy lives. An experienced educator in the realm of nutrition and cooking, he will receive his Master of Science degree in nutrition from the Maryland University of Integrative Health in June.
Chris D’Adamo, PhD, is is a nutritional research scientist with an interest in the synergistic effects of diet, exercise, and genetics on the prevention and treatment of chronic disease. A popular presenter of the Institute's Food as Medicine talks, Chris is director of research at the University of Maryland Center for Integrative Medicine.