From a passion and vision born of deep-rooted personal experience and more than three
decades of research, education, and experimentation, Preet Marwaha is an in-demand, holistic
nutrition and food authority. Preet developed curriculums for the “Nutrition and the
Environment” and “Holistic Food Prep” programs at Institute of Holistic Nutrition (IHN) in
Vancouver, where he taught for three years. Preet has also been instrumental in creating and
mentoring sport nutrition programs for Douglas College’s Women’s Volleyball Team and
Richmond Olympic Oval’s Elite Junior Girls Volleyball Team.
As a result of Preet’s depth of knowledge and his consultation with global experts in the fields
of food, nutrition and plant based medicines, in 2010 he was invited to speak at a United
Nations international conference in Bangkok. This began a global association with
organizations including: United Nations Environment Programme, World Wellness Project,
and the Safe Planet Campaign.
Grounded in an uncompromising belief that we need to reconnect differently with our food and
the systems that produce it, Preet is a powerful, optimistic beacon of light in a world seeking
answers about how our food choices impact our personal health and the planet’s well-being.
With compassion and humour, he lives the principles he teaches.

Michele Wisla is the Founder of Our Conscious Kitchen. She coaches people on transitioning to a whole-food, plant-based diet through both behavior change and learning how to prepare delicious, plant-based foods. Michele is a Certified Plant-Based Coach and is a member of The American College of Lifestyle Medicine. Michele is a graduate of The Center for Nutrition Studies at T. Colin Campbell and eCornell, has a certificate in Sport and Exercise Nutrition from Precision Nutrition, is a Food Revolution Network Plant-Based Coach, and has a Certificate of Completion of The Plant Fed Gut Online Course from Dr Will Bulsiewicz. She has a certificate of completion on Environmental Toxins and in addition, she’s also completed the plant-based cooking courses from Rouxbe and Matthew Kenney.