Cultivating Change One Plate at a Time: Inside Our Climate-Friendly Diet Workshop Series
What we eat is personal.
It is tradition, comfort, survival, and sometimes, resistance.
At FIERCE Advocates, we believe that health and wellness should honor both individual choice and collective care. That belief guided our recent collaboration with Urban Tilth on the Climate Friendly Diet workshop series.
This four-part series brought our community together around a shared table, where each session introduced not just a new recipe, but a deeper understanding of how our food choices impact both our bodies and the planet. The workshops highlighted the 70/30 diet concept, a flexible, sustainable approach to eating that encourages 70% plant-based foods (eg. fruits, vegetables, beans) and allows space for 30% of familiar staples like meat, cheese, and bread.
Shukura Lattier, FIERCE's Health and Wellness Program Coordinator and the series facilitator, explained how the idea took root:
“Our team already collaborates with Urban Tilth on a number of community events. We saw this workshop series as a way to continue that partnership while creating space for folks to explore healthy eating habits, try new recipes, and build nutritional knowledge within their families.”
Every session featured a new dish using locally grown ingredients. From mushroom tacos to cauliflower ceviche, the meals sparked curiosity and lively conversation. "The mushroom tacos were a standout favorite," Shukura recalled. "People were surprised by how much they enjoyed the meat substitution. Many said they hardly noticed a difference and would be open to trying more plant-based options."
Participants embraced the 70/30 concept for its emphasis on balance rather than restriction. "It was refreshing for folks to hear they didn’t have to give up everything they love," Shukura said. "They appreciated the message of moderation and mindful consumption."
Centering locally grown ingredients was an intentional choice.
"Using local produce sustains the work of our community farmers while also reducing packaging, waste, and emissions. It’s a win for the environment and for our health," Shukura noted. To ensure participants could continue practicing what they learned, each person took home a free bag of ingredients used in the session, making it easy to recreate the dish at home.
Looking ahead, the Health and Wellness team is exploring a second round of workshops. Plans include expanding recipe offerings, introducing a 70/30 healthy eating challenge, and gathering stories from participants who have successfully incorporated the diet into their routines. A summer children's cooking class is also in the works, inviting families to learn and grow together.
The Climate Friendly Diet series reminded us that change doesn't have to be overwhelming. It can start with a single meal, shared with community, rooted in care.
Stay tuned for future opportunities to cook, learn, and lead alongside us!
