The new organizers of the Good Life Challenge are hopeful participants do more than just take a pledge to adopt a whole food, plant-based (WFPB) diet for 10 days.
They want them to stick with it.
“Our goal is to sustain this and keep this going,” says chef Ryan Jennings of the Sweet Pea Plant-Based Kitchen in Rochester.
Sweet Pea has taken the reins of the annual wellness effort from longtime organizers Doug and Shari Schmidt, who relinquished control of the challenge earlier this year.
Jennings and Sweet Pea registered dietitian Jen Nguyen are excited about the opportunity and confident in their ability to pull off a successful Good Life Challenge. The prepared-meals company, whose focus is WFPB fare, had for several years partnered with Schmidt, who hand-picked the organization to succeed him.
The Schmidts had continued to oversee the wellness event after Doug retired from Victor Central School District, and they have since moved to North Carolina via Arizona. They stepped down after guiding many Challenge participants who were inspired by his successful transition to ta WFPB diet, which he adopted after suffering a heart attack at age 49.
Jennings and Nguyen want to provide participants ongoing education and support, along with meal-service options to help them sustain a healthier diet. Benefits of plant-based eating include lower weight, greater energy and improved health metrics, from healthier blood sugar and cholesterol numbers to better sleep, they say.
“Our approach is to take many of the barriers away,” Jennings says.
The chef cites “personal accountability” when it comes to sticking with WFPB eating, but emphasized the need for support.
“The folks who have tried to stick with this long term and who have a coach have much more success,” Jennings says. “They’ve got plant-based coaches in the school districts working with the wellness teams.”
Nguyen, who joined Sweet Pea in 2019, has built the nutrition programs. She was involved with numerous Good Life Challenges while serving as a dietitian in Victor and is looking forward to helping coordinate the next challenge, to be held Jan. 9-18.
“It’s good, nervous excitement,” she says. “This is honestly an honor and a privilege.”
“We couldn’t be more excited with taking on different roles (in the event),” Jennings adds. “Sweet Pea is all about changing hearts and minds. We really want to make them feel like they’re not missing out.”
Sweet Pea’s prepared meals are a convenient way for challenge participants who might not have the time or inclination to cook, or for those who might want a break in meal preparation over the course of 10 days.
“We found through the last few challenges that many people get some meals from us,” Jennings says.
Sweet Pea’s long-term goal is to host multiple challenges each year.
“We’re hoping to offer one every few months,” Jennings says.
The challenge remains free. If participants are interested in purchasing meals specifically for the 10 days, they are available at sweetpeaplantbased.com.
While the Good Life Challenge is a strictly whole food, plant-based approach to eating, incorporating the concept into one’s lifestyle need not be all-or-nothing. Jennings and Nguyen are hopeful that if participants don’t go full-on WFPB, they’ll integrate those concepts into a healthier diet that might include occasional lean meat and/or healthier dairy choices.
Jennings and Nguyen are 90 percent WFPB and 10 percent plant-based.
“I’m about 90 percent,” Nguyen says. “I grew up eating various meats, poultry, fish and some dairy. My education in nutrition also encouraged a balance of all foods. Sweet Pea opened my eyes to WFPB eating.”
Adds Jennings: “Just a step in the right direction is an improvement. Start with lunch and go from there. We just try to take these barriers out of the way and meet people where they are.”
