Science, by its very definition, is not supposed to ever be final—but we can act now. Rather than pitting one nutrient or diet against another, we can start with the common ground. Experts from vegan to Paleo agree that a balanced heritage diet with plenty of fruits, vegetables, whole grains, nuts, seeds, beans, and other minimally processed foods is a wise (and wonderfully delicious) place to start.
We gathered some of the world’s top nutrition science experts in one room to find common ground on what we really know about eating well. Here are their key points of agreement.
Eat more veggies, fruit, whole grains, fish, legumes, and nuts and less sugar and red meat.
Food security for the next generation cannot be solved without sustainable food systems.
The DGAC report should be translated directly into policy without political manipulation.
Food can and should be good for human health, the planet, and simply delicious.
Nutrition experts with diverse perspectives and priorities can find common ground.
Health is based on the weight of evidence, using ALL relevant research methods.
Fundamentals do NOT change every time a new study makes headlines.
What we eat and what we don’t eat instead both contribute to health outcomes.
Nutrition programming, policy, and legislation must be implemented widely nationwide.
People benefit from learning about the origins of their food, its impact, and traditions.
Food systems should align with human and planetary health and support social justice
Here’s the complete program of the Finding Common Ground conference, with PowerPoint presentations and videos where available. To get the most value out of your “virtual participation”, we recommend you watch the PowerPoint slides while you listen to the speakers.
Sara Baer-Sinnott, President, Oldways
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Walter Willett, MD, DrPH, Chair of the Nutrition Department, Harvard TH Chan School of Public Health, David Katz, MD, MPH, Founder and Director, Yale Prevention Research Center
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Dean Ornish, MD, Preventive Medicine Research Institute
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Joan Sabaté, MD, DrPH, Loma Linda University
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Commentary & questions: Walter Willett and Brierley Wright, MS, RD, Nutrition Editor, EatingWell magazine
S. Boyd Eaton, MD, Professor emeritus, Emory University
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Commentary & questions: David Katz and Mary MacVean, Mind and Body Editor, Los Angeles Times
Antonia Trichopoulou, MD, PhD, President, Hellenic Health Foundation
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Miguel A. Martínez-González, MD, MPH, PhD, Chair, Dept. of Preventive Medicine & Public Health, Univ. of Navarra
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Commentary & questions: Walter Willett and Cynthia Sass, MH, MA, RD, Contributing Editor, Health magazine
Christopher Gardner, PhD, Professor of Medicine, Stanford University
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Commentary & questions: David Katz and Jeane Teshler, Moor Insights & Strategy / Forbes Tech
Topic: Who Benefits Most from Low GI/GL Diets?
David Jenkins, MD, DSc, PhD, Professor, Univ. of Toronto; Director, Risk Modification Ctr, St. Michael’s Hospital
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Topic: Which Comes First, Overeating or Obesity? The Effects of Glycemic Index on Metabolism
David Ludwig, MD, PhD, Researcher and Pediatrician, Boston Children’s Hospital
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Commentary & questions: Walter Willett and James Hamblin, MD, Senior Editor, The Atlantic
Malden Nesheim, PhD, Professor emeritus, Cornell University
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Tom Kelly, PhD, Chief Sustainability Officer, Sustainability Institute at the University of NH
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Alessio Fasano, MD, Director, Center for Celiac Research, Massachusetts General Hospital
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Frank Hu, MD, PhD, Professor of Nutrition & Epidemiology, Harvard TH Chan School of Public Health
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Dariush Mozaffarian, D, DrPH, Dean, Friedman School of Nutrition Science & Policy, Tufts University
Walter Willett and Kathleen Zelman, MPH, RD, Director of Nutrition, WebMD
Neal Barnard, MD, President, Physicians Committee for Responsible Medicine
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Colin Campbell, PhD, Founder, Center for Nutrition Studies
Meir Stampfer, MD, DrPH, Professor of Nutrition & Epidemiology, Harvard TH Chan School of Public Health
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Eric Rimm, ScD, Professor of Nutrition & Epidemiology, Harvard TH Chan School of Public Health
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Steven Abrams, MD, Chair, Dept. of Pediatrics, Dell Medical School, Univ. of Texas at Austin
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Joy Bauer MS, RD, CDN, Nutrition and Health Expert, NBC Today Show, Toby Amidor, MS, RD, Nutrition Consultant and Writer, US News & World Report, Monica Eng, Food & Health Reporter WBEZ Chicago Public Radio, Janet Helm, MS, RD, Blogger, Nutrition Unplugged
Download Toby’s Presentation (1.7M)
Liz Weiss, MS, RD, Meal Makeover Moms, Ellie Krieger, MS, RD, Culinary Nutritionist and Author, FoodNetwork , Sidney Fry, MS, RD, Nutrition Editor, Cooking Light magazine, Madelyn Fernstrom, CNS, PhD, News Health Editor, NBC
Sara Baer-Sinnott, President, Oldways, Dan Kish, Senior VP Food, Panera Bread, Ken Toong, Executive Director of Auxiliary Enterprises, Univ. of Massachusetts Amhers, Simon Poole, MD, Family Physician, Janis Jibrin, MS, RD, Nutrition Consultant and Autho, Bonnie Liebman, MS, Director of Nutrition, Center for Science in the Public Interest
Download Ken’s Presentation (4.1M)
Download Janis’s Presentation (11M)
Download Bonnie’s Presentation (11.7M)
