Marion Nestle on How Food Companies Skew the Science of What We Eat

Marion Nestle will demystify the research studies sponsored by food companies to promote their products.

Register Now

Do superfoods like blueberries, goji berries, and acai really have the miraculous health benefits ascribed to them? What about red wine, chocolate, and pomegranates? Is the science behind popular health claims real or hype? In this webinar Marion Nestle will demystify the research studies sponsored by food companies to promote their products. You’ll discover the powerful facts behind Marion’s newest book, “Unsavory Truth: How Food Companies Skew the Science of What We Eat” – and learn what you can do to bring about positive change, both at a policy level and a personal level.

Forbes Magazine named Marion as number two among “the world’s seven most powerful foodies,” citing her internationally renowned expertise in nutrition research and food politics. Honored as 2018 Grande Dame of Les Dames d’Escoffier, she’s helping establish a worldwide movement that inspires people to use food to benefit both personal and public health.

Marion Nestle

Marion Nestle

Paulette GoddardProfessor of Nutrition, Food Studies, and Public Health, emerita, at New York University

Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, emerita, at New York University. She studies food politics. Three of her books have won IACP awards: "Why Calories Count" (2012), "Eat, Drink, Vote" (2013), and "Soda Politics" (2015), and she won IACP’s Trailblazer award in 2018. She blogs almost daily at, and her twitter account, @marionnestle, has been ranked by Science Magazine, Time Magazine, and The Guardian as among the top ten in health and science.

2Les Dames-60-2

Sheila Crye

Cooking Teacher

As an occasional IACP webinar moderator, Sheila Crye relishes her role in bringing cutting edge food issues and best practices to the attention of fellow IACP members. She teaches youth and adult cooking classes in the Washington, D.C., metropolitan area.


Reporting Diverse Stories: IACP + EATT

Julia Turshen, Kimberly Chou Tsun An, Chandra Ram


Don’t Forget About Email Newsletters

Ashley Carufel , Jenny G. Zhang, Sam Sifton


Cookbook Wisdom With Dorie Greenspan, Pati Jinich, and More

Dorie Greenspan, Pati Jinich, Raquel Pelzel, Judy Pray, Adeena Sussman


Finding Your Niche

Kat Kinsman, Leah Koenig, Yvonne Maffei


What Makes a Classic Cookbook?

Barbara Haber, Donna Battle Pierce, Peter Reinhart , Bonnie Slotnick, Matt Sartwell


Training the Culinary Community of Tomorrow to Reduce Food Waste Today

Mitchell Davis, Regina Northouse, Alison Tozzi Liu, Jonathan Deutsch

Stack Of Cash

The Subtle Art of Negotiating

Gabriella Gershenson, Eva Karagiorgas, Raquel Pelzel, Sarah Smith


The Making of a Food Documentary

Krista Ruane, Lydia Tenaglia


Can We Actually Make the Future Better?

Kim Severson, Kat Kinsman, Michael W. Twitty, Melissa J. Rodriguez

Fancy Restaurant

Rebellion with a Cause? The Evolution of Our Hierarchy of Taste

Krishnendu Ray, Paul Freedman, Anne E. McBride, Kate Krader, Barbara Sibley


Rethinking the Recipe: Problems and Possibilities

Von Diaz, Kristen Miglore, Raquel Pelzel, Adina Steiman


Killing It on Instagram: How To Build an Insta-Strategy

Carey Polis, Aliza J. Sokolow, Rebecca Longshore, Charissa Fay


IACP at 40: A Look Back at How We Set the Table

Nathalie Dupree, Betty Fussell, Darra Goldstein, Joe Yonan

Screen Shot 2018-07-08 at 1.19.51 PM

How to Write for Food TV

Jody Eddy, Ali Rosen, Jenna Zimmerman, Dan Kohler, Courtney Knapp


“Guilt-Free” Food: What Is Our Responsibility to Readers?

Faith Durand, Christy Harrison, Jacklyn Monk, Alex Van Buren


How to Make Parenthood Part of Your Culinary Brand

Matthew Amster-Burton, Emily Paster, Debbie Koenig


Navigating the World of Cookbook Collaboration

Jonah Straus, Raquel Pelzel, Genevieve Ko


Break Into Drink Writing

Kara Newman , Talia Baiocchi

View all Speaker Series