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Diann Sacco

Diann Sacco is a content strategist and journalist who loves to focus on mission-driven content and who has contributed to publications such as Runner’s World. Vegan for more than 10 years, she has been a member of the Boston Veg Food Fest organizing committee and earned a Plant-Based Nutrition Certificate from eCornell and T. Colin Campbell Center for Nutrition Studies. She initially transitioned to a plant-based diet for animal reasons, but that motivation naturally broadened to include other passions such as sustainability and wellness. Plus, being plant-based means she gets to eat delicious food all the time.

Vegan poke bowl with pickled tofu, vegetables and rice in a white bowl.
Health & NutritionYour Guide to Getting Enough Calcium on a Vegan or Plant-Based DietDiann Sacco
How to boost gut health and maintain a healthy weight by eating plant-based.
Health & NutritionThe Connection Between a High-Fat Diet, Gut Health and Weight LossDiann Sacco
Vegan sandwich with tofu, pepper, carrot, hummus and green dressing on the board.
Ask the Expert7 Superfoods to Add to Your Sandwich to Make It a Nutrition PowerhouseDiann Sacco
Microgreens of radishes in black plastic pot on grey concrete natural background with scissors. Growing greens at home for salad.
Health & NutritionThe 7 Health Benefits of Sprouts: They Help Lower Blood Sugar, For StartersDiann Sacco