Food & Diversity: Addressing racism, food injustice and health inequity

Food is not a luxury but a necessity. But the culture of food brings a baggage of neocolonialism, food injustice, race and status differences, and health inequity. Westernised diets – high in saturated fat, salt and sugar – have been adopted across the globe, causing a rise in Non-Communicable Diseases (NCDs) such as type 2 diabetes, cardiovascular disease and cancers.

NCDs account for 70% of global deaths, the majority occurring in developing countries.

World Health Organisation

Food & Diversity offers a platform to people of global majority (majority in number, but otherwise marginalised) to discuss racism, food injustice and health inequity. We seek to empower one another by promoting and showcasing delicious traditional plant-based recipes that not only improve our physical and emotional health, but also protect our animal friends and our beloved planet.


Food is not only fuel for our body, but also tells us a story of families, traditions and values. Join me and a guest of honour on a journey to explore vegan cuisine of people of global majority.


Athletes inspire us because they’ve achieved the impossible. They inspire us to be more, to be the best versions of ourselves. So, what do athletes eat? How do they fuel their bodies?

Athletes, Food & Diversity sponsored by ProVeg and VegFund

Supported by Dr Shireen Kassam, founder of Plant-Based Health Professionals UK

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