Promoting Biodiversity in Food Systems

Dr. Irana Hawkins uses an interdisciplinary and whole systems approach to her scholarly work that focuses on the merits of an organic, whole foods, plant-based diet that is good for both human health and the health of the planet. Dr. Hawkins has authored several peer-reviewed publications related to pro-environmental behaviors, and is a Review Editor in Nutrition and Sustainability for the academic journal Frontiers in Nutrition. She is a faculty member in public health at Walden University; an instructor at the Osher Lifelong Learning Institute at the University of California Riverside; and a member of the Clinician Champions in Comprehensive Antibiotic Stewardship Collaborative, a national working group dedicated to saving the therapeutic value of antibiotics. Her work in dietetics has spanned from cancer care medicine to creating nutrition education programs in underserved communities. Dr. Hawkins has continuously worked to improve the natural environment and create healthier communities in her role as a Native Plant Steward, a Master Recycler/Composter, an elected official, and as a Registered Dietitian.

1

The Intersection of Biodiversity, Food, and Health

I. W. Hawkins

2

Biological Diversity—Life on Earth

L.A. Mehrhoff

3

Industrial Agriculture, Biodiversity and Planetary Boundaries

K. Sidhartha

4

Our Soils in Peril

A. Gandhi

5

The Far-Reaching Impact of Disposable Plastic

R.Prince-Ruiz

6

Just Food—Sustenance, Fairness, and Biodiversity

Valerie J. Stull, Michael M. Bell

7

The Industrialized Food System and Food Insecurity

J. Steinmetz

8

The Industrialized Food System and Chronic Disease

A. Tagtow

9

Popular Foods and Biodiversity Loss

J. Jones-Hughes et al.

10

Biodiversity and Sustainable Agriculture

C. Badgley

11

The Importance of Saving Seeds

B. McDorman; S. Thomas

11.1

Rehydrate the Earth with Swales

L. Neilsen

11.2

Understanding Veganic Agriculture

M. Seymour

12

Urban and Regional Planning for Biodiversity and Food Systems

K. Hodgson; T. Moreau

13

Taking It Outside: The Value Added By Experiential Learning On Food Systems

A. H. Harmon

13.1

World Challenge: Learner-Driven Teaching for Interdisciplinary, Global Problems

M. Berger

14

The Road to Health Goes Through the Kitchen

S. Palmer

15

A Whole Foods Plant-Centered Diet

M. Richard

15.1

Plant-Shift: A Common Denominator of Centenarians Around the Globe

B. Farmer

15.2

Whole Plant Foods and Optimal Gut and Host Health

K. Edmonds-Umeakunne

16

Redefining Medical Practice with Lifestyle Medicine and Environmental Care

S. Stancic

16.1

Planning and Serving Plant-Based Meals at Medical Conferences

J. Westerdahl

17

Too Many Prescriptions, Too Few Plant Foods—A Nursing Perspective on Type 2 Diabetes

C. Trapp

18

Creating A Global Network of Environmental Stewardship in Health Care

S. Clinton

19

Creating Biodiversity-Friendly Healthcare Institutions

C.L. Lin, T.H.T Chiu

20

The Smallest Sprouts: Engaging Children in Healthy Food Systems

K. Hoch