Innovation & Accessibility For All: Sharing The Future Of Wellness At mbg's revitalize Supper Series

Written by Elizabeth Gerson
Elizabeth Gerson is a former mindbodygreen intern and a student at Stanford University studying Psychology and Communication with a specialization in Health & Development.

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This week, we flew to sunny California to host our fifth Supper Series—a night for some of the most forward-thinking and powerful players in wellness to gather for discussion and community. The event, hosted right before natural food showcase Expo West, serves as an extension of the thought-provoking discussions held each year at #mbgrevitalize, the biggest wellness event of the year where experts and change-makers alike meet to listen and talk about where wellness is headed.

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At this Supper Series, held at wellness-centered retail and event space PLATFORM, we focused on innovation and accessibility in wellness, two pillars of the field that have become all the more important in recent years. With technological advancements and improvements in research, we're learning more and more about how to live our healthiest and happiest lives. However, we have a responsibility to ourselves and our greater communities to make sure that these innovations don't leave marginalized individuals behind.

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To kick off the evening's festivities, activist and artist LaRayia Gaston kept us grounded with an intention-setting session. Gaston founded Los Angeles–based nonprofit Lunch on Me, which is committed to bringing nourishing, healthful foods to Los Angeles' homeless population. She previously touched on the importance of distributing love to those who need it most in her talk for revitalize 2018. By combining innovative ways to use food to heal and a deep love for bringing all members of the community together through wellness, she rung in this night of reflection by asking the group, "How can we make wellness and healing more accessible to those in need?"

Next up was a candid conversation between mbg founder and co-CEO Jason Wachob and Whole30 founder Melissa Hartwig. Melissa, a member of the mbg Collective, reminded us that it's essential to stay connected with the important figures in your life in a world where innovation in technology happens by the minute. What's more, she asked a relevant question in the age of social media (that earned quite a few head nods from the crowd): How can you become truly innovative if you're constantly comparing yourself to others?

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Other notable guests mixing and mingling throughout the night included Joe Cross, wellness entrepreneur and juicer extraordinaire; Lo Roxburgh, mbg Collective member and best-selling author of Taller, Slimmer, Younger: 21 Days to a Foam Roller Physique; Collective member and LOOM founder Erica Chidi Cohen; and Courtney Swan of REALFOODOLOGY. With so many of the wellness-obsessed gathering from such different backgrounds, the conversation was anything but dull.

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The concept of innovation truly extended into the sips and bites served family-style throughout the evening, as we enjoyed some of the newest standout products in food: plant-based tuna from TUNO, dairy-free cheese and yogurt from Daiya, cauliflower-crust snack bites from Feel Good Foods, grain-free chips and vegan queso from Siete Foods, and apple cider vinegar wellness shots from Flora Health. After such a powerful night of conversation, cheers were in order—with premium-quality California wines from THRIVE.

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We came, we saw, we noshed on a plant-forward, locally sourced menu by Chef Louis Pechan of Hundred Miles LA. Perhaps most importantly, we set the stage for our discussions to come at this summer's #mbgrevitalize 2019—the wellness world has undeniably come a long way since kale was brand-new and keto wasn't "mainstream." However, if we're to continue pushing the boundaries of the field well into the future, it's tantamount to improve its accessibility for all.

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Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE web class with nutrition expert Kelly LeVeque.

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