“A good diet is the most powerful weapon we have against disease and sickness.”

- T. Colin Campbell, PhD, 2018 Keynote Speaker

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T. Colin Campbell, PhD

T. Colin Campbell, PhD

Why Isn’t Nutrition Taken Seriously in the Field of Medicine?

For decades T. Colin Campbell, PhD has been at the forefront of nutrition education and research. Dr. Campbell’s expertise and scientific interests encompass relationships between diet and diseases, particularly the causation of cancer. His legacy, the China Project, is one of the most comprehensive studies of health and nutrition ever conducted. The New York Times has recognized the study as the “Grand Prix of epidemiology”.

Dr. Campbell is the coauthor of the bestselling book The China Study: Startling Implications for Diet, Weight Loss and Long-term Health, and author of the New York Times bestseller Whole, and The Low-Carb Fraud. He is the founder of the T. Colin Campbell Center for Nutrition Studies and the online Plant-Based Nutrition Certificate in partnership with eCornell.

Dr. Campbell has conducted original research both in laboratory experiments and in large-scale human studies; received over 70 grant-years of peer-reviewed research funding (mostly with NIH), served on grant review panels of multiple funding agencies, actively participated in the development of national and international nutrition policy, authored over 300 research papers and given hundreds of lectures around the world.

He was trained at Cornell University (M.S., Ph.D.) and MIT (Research Associate) in nutrition, biochemistry and toxicology. Dr. Campbell spent 10 years on the faculty of Virginia Tech’s Department of Biochemistry and Nutrition before returning to Cornell in 1975 where he presently holds his Endowed Chair as the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry in the Division of Nutritional Sciences.

Danielle Bellardo, MD

Danielle Belardo, MD

Plant-Based Nutrition and the Heart

Originally from New York, Danielle relocated to Philadelphia after college to start her medical career. She earned her medical degree (MD) from Drexel University College of Medicine, then completed her 3 year Internal Medicine Residency at Temple University Hospital where she became board certified in Internal Medicine in 2017.

Directly after completing residency, Danielle started Cardiology Fellowship at Lankenau Heart Institute, a few miles outside of Philadelphia on the main line in Pennsylvania. She is dedicated to being a cardiologist that in addition to traditional medicine, focuses on lifestyle modification, and plant-based diet, in order to prevent heart disease.

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Lauren DeYenno

Lauren DeYenno

Nutrition Transitions

CEO & Founder at Raw Is Sexy®, Certified Plant Based Nutritionist, NASM Personal Trainer, Behavior Change Specialist, Fitness Nutrition Specialist

Lauren DeYenno is a Certified Plant Based Nutritionist, NASM Certified Personal Trainer, NASM Behavior Change Specialist and the Founder of Raw Is Sexy®, a health and wellness website (rawissexy.com), focused on helping others transition to a plant-based lifestyle.

A decade ago, Lauren made the change to a plant-based diet and Raw Is Sexy was born. Through Raw Is Sexy, Lauren has been helping people around the world achieve their health goals, from weight loss to disease prevention and reversal.

Raw Is Sexy features a comprehensive nutrition plan packed with delicious, easy to make, plant-based recipes and an online membership community to make transitioning to a plant-based lifestyle, at any level, a breeze. Clients are equipped with the knowledge and support they need to live their most vibrant life! Raw Is Sexy is recognized as a leader and innovator in the health and wellness community. Lauren believes in the power of food as medicine and is passionate about helping others transform their lives.

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William Duffy, MD

William Duffy, MD


Dr. William Duffy is a career internal medicine physician and leader who embodies the role of clinician as educator, advisor, confidant, advocate and colleague. He holds a B.S. in chemistry from Seton Hall University, an M.D. from Georgetown University and is a Clinical Assistant Professor of Internal Medicine at the University of Pennsylvania. In over twenty years of practice, he has extensive experience in outpatient and inpatient care, perioperative consultation, as well as student and resident teaching. However, his primary focus is one of lifestyle modification as both prevention and treatment of disease.

He focuses on the individual's health as a product of their unique environment and dedicates time to discussing nutrition, exercise, stressors, family, support systems, leisure time, physical feelings with each patient. He strives to be the best clinician he can be and works in tandem with his patients to foster their efforts to be their best as well. Dr. Duffy currently practices at Penn Medicine Valley Forge in Penn Personalized Care.

Dr. Duffy is a certified personal trainer with the National Academy of Sports Medicine (NASM), as well as a member of the American College of Lifestyle Medicine (ACLM). He also maintains memberships in both the National Hockey League (NHL) and National Football League (NFL) Physician Societies.

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Kerri Foxhill, MA RD CSO LDN

Kerri Foxhill, MA RD CSO LDN

Vegan/Vegetarian Diets; Nutrition Transitions

Kerri Foxhill, MA RD CSO LDN is a plant-based/vegan dietitian based in Philadelphia, PA.

She completed her RD internship at the Hospital of the University of Pennsylvania and received an MA in Nutrition from Immaculata University (2010). She is a Board-Certified Specialist in Oncology (CSO), and has been working as a Clinical Oncology Dietitian for over seven years in the Hospital of the University of Pennsylvania Health System. 

She has been involved in outreach and plant-based/vegan nutrition education since 2014. She volunteered initially with a NYC based animal advocacy group, and since 2015 has worked with Peace Advocacy Network’s 30-Day Vegan Pledge Program as a volunteer and speaker, and has facilitated the program in NYC for two years. In 2016, she joined the Vegan Living Program in Long Island as a volunteer speaker, and she is also a contributing member of Woodstock Animal Sanctuary.

Nicole Marquis

Nicole Marquis

Plant-Based in a Cheesesteak City

“Brave! Nicole Marquis is so brave. Visionary, too”, that’s how the Philadelphia Inquirer’s Karen Heller described the creator of HipCityVeg, the trend-setting plant-based fast casual restaurant chain. Born and raised in the Philadelphia area, a graduate of Temple University, followed by studies at the California Institute of the Arts in Los Angeles, Ms. Marquis is part of the wave of health conscious educated professionals that exemplify the Philadelphia restaurant renaissance.

In April 2012, after years of comprehensive preparations, Marquis opened HipCityVeg in Philadelphia’s Rittenhouse Square to rave reviews. A Best of Philadelphia award-winning destination since its first months of operation, HipCityVeg offers a cuisine of fresh, bold flavors in a novel, yet familiar form. Its fast food-inspired, 100% plant-based menu of burgers and fries, salads and wraps, healthy drinks and desserts points to a new way of eating and healthy living. The mission of HipCityVeg is to make delicious plant-based food convenient and available to people ever where.

A second Philadelphia HipCityVeg opened on the University of Pennsylvania campus in 2013 and the newest Philadelphia location opened in the North American Building on Broad Street in December 2016. The brand’s national expansion began with the opening of the first Washington, D.C. HipCityVeg in June 2016. Ms. Marquis plans to grow the HipCityVeg brand with openings along the East Coast and beyond. Ms. Marquis also created two full service plant-based restaurants, the sexy cocktail lounge and tapas restaurant Charlie was a sinner. and Bar Bombón, a Latin-inspired restaurant reminiscent of Old San Juan.

Ms. Marquis has been the subject of numerous print and television segments. She is a sought-after speaker, addressing audiences on the topics of entrepreneurialism, sustainability, food ethics and compassion for living things.

David Neal, PhD

David T. Neal, PhD

Harnessing the Power of Habit: Turning Intentions into Lasting Behavior Change

Dr. David Neal is a psychologist specializing in behavior change and the advanced measurement of human decision-making. He is an Executive-in-Residence at the Duke University Center for Advanced Hindsight and the Founder and Managing Partner of Catalyst Behavioral Sciences. 

Dr. Neal has published widely in the areas of social psychology, cognitive science, health and consumer behavior. His academic research focuses on finding new ways to “nudge” or influence people to change their behavior without relying on their rational, logical thinking processes.

Dr. Neal’s academic publications have been cited over 3000 times and he appears regularly in the press as an expert psychologist. His research studies have been featured in Time Magazine, The New York Times, NPR, BBC, CNN, The Wall Street Journal, The Los Angeles Times, and USA Today, among many others. 

Dr. Neal now focuses on applying behavioral science thinking to consumer and health behavior change. He advises a range of health organizations, including the World Bank, USAID, The Bill and Melinda Gates Foundation, Johns Hopkins Center for Communications Programs and the Surgeon General of the US Army.

Examples of his work in partnership with the Bill and Melinda Gates Foundation, identifying habit change pathways for sexual and reproductive health behaviors in girls and young women; in partnership with FHI360 and USAID, identifying new habit change tactics to promote handwashing behavior; and in partnership with the World Bank, identifying habit change tactics and “nudges” to promote behavior change around open defecation.

In the consumer domain, some current and former clients include The Procter & Gamble Company, Microsoft, Johnson & Johnson, and Bayer, among others.

Prior to founding Catalyst Behavioral Sciences, Dr. Neal was a research professor of psychology at the University of Southern California and Director of Duke University’s Social Science Research Laboratories.

He is based in Miami, Florida.

Shilpa Ravella, MD

Shilpa Ravella, MD

Eating and Living for Gut Health

Dr. Shilpa Ravella is a gastroenterologist with expertise in nutrition and an Assistant Professor of Medicine at Columbia University Medical Center where she directs the Adult Small Bowel Program. She holds a B.S. in Biology from MIT and an M.D. from the University of Pittsburgh. Dr. Ravella has a strong background in intestinal disease, including advanced training in nutrition. She is interested in the interactions among food, the microbiome and the immune system, with particular attention to the potential of nutritional therapy to prevent and treat disease. She speaks and writes regularly on food, health and wellness and has authored articles for a variety of print and broadcast media.

Sapana Shah, MD

Sapana Shah, MD

Treating Insulin Resistance Just Got Easier

Dr. Sapana Shah is an Assistant Professor at New York University School of Medicine and an Internist at Bellevue Hospital. She is passionate about promoting lifestyle medicine and nutrition to optimize the health of her patients. As a Merrin Master Clinician Fellow from 2014-2016, Dr. Shah developed and implemented an evidence-based nutrition curriculum for Bellevue medicine faculty. This led to a transformation in promoting nutrition as the primary treatment for most chronic diseases in the primary care clinic, with the majority of faculty now teaching medical students and residents how to incorporate healthy eating into virtually every patient encounter.

This past summer, Dr. Shah led a successful 30-day healthy eating challenge for over 100 of the staff at Bellevue, which included nurses, medical assistants, and administrators. She co-authored a review article on how plant-based diets can prevent and reverse diabetes published in the Journal of Geriatric Cardiology in 2017. As her twins will be starting Pre-K in the Fall, she looks forward to working with the Coalition for Healthy School Food to help more NYC public schools become vegetarian.