The positive healing power of plants can be life-changing. Studies have shown that a plant-strong diet can improve health and reduce incidences of heart disease, diabetes, cancer, obesity and chronic illnesses.
Planted Platter promotes eating more plant-based meals and snacks as a pathway to better health. This mission is grounded in evidence-based research about the benefits of eating plant-based food. (See our list of plant-based Medical Experts.)
We encourage and enable a healthier lifestyle through customizable and fun plant-based recipe demonstrations, services and classes. Long-term data and reports reveal that simply telling consumers to “eat healthy” hasn’t changed the prevalence of serious and often reversible illnesses and chronic conditions. Inviting people to watch the easy recipe preparation and taste the plant-based dishes gives them the confidence to move ahead.
Whether we are consulting to the hospitality industry, presenting food and nutrition programs and classes, implementing employee educational workshops, or providing individual/family cooking and lifestyle coaching, Planted Platter promotes plant-based eating options—for everyone, everywhere. Our goal is to increase consumer education and improve access to plant-based food through restaurants, caterers, entertainment venues, tourism destinations, food retailers, employers, and institutions.
Planted Platter’s focus is further supported by personal experience and other individuals’ stories about improving health once they stopped eating a “Standard American Diet” including animal-based products and processed foods high in sugar, fat, and salt.
Deb Czech, Owner & Founder
“When healthy, plant-based options are more widely available and their benefits understood, it will be easier for people to make nutritious and delicious plant-based choices no matter where they are: at home, out on the town, in the office, or on the road.”
Planted Platter’s owner and founder, Deb Czech, has been a plant-based eater since 2012. Originally looking for ways to maintain her own good health, and inspired by movies including Food, Inc. (2008) and Forks Over Knives (2011), Deb studied Plant-Based Nutrition through the T. Colin Campbell Foundation and Cornell University. She later explored healthy plant-based cooking techniques through the Rouxbe culinary school.
In 2019, Deb earned a spot in the selective Food for Life instructor training program offered by the Physicians Committee for Responsible Medicine (PCRM), a leading advocate for improving human health through plant-based nutrition. Now licensed by PCRM to teach a variety of Food for Life programs directly to individuals and through workplace wellness initiatives, Deb shares plant-based inspiration, nutrition information, tips, and recipes during her interactive cooking demonstrations and classes.
For more than three decades, Deb’s marketing and public relations career has included experience with consumer brands, agriculture, recreation, hospitality, and wellness clients. Before pursuing recent education in the plant-based nutrition field, she completed her undergraduate degree in political science at Yale University and received an MBA from Simmons College in Boston.
Deb credits her parents for planting an early seed in her mind about healthy eating: they cultivated an expansive backyard garden behind her childhood home, providing abundant vegetables and berries, and cooked almost all family meals from scratch. Nowadays, when Deb isn’t teaching plant-based nutrition or trying out a new recipe, she puts her plant-powered energy to use leading an active life outdoors and spending time with family and friends.