Sherene, an acclaimed dietitian and chef, pioneers an equitable and sustainable food system, intertwining plant-based nutrition, inclusive culinary education, and health equity. Collaborating with national entities, she devises innovative programs for accessible and sustainable nutrition education. She served as the Chair for the Academy of Nutrition and Dietetics, Vegetarian Nutrition Practice Group, Nutrition Advisor for the Plant Based Foods Association, and currently is on the advisory board for the Teaching Kitchen Collaborative and Padilla’s DE+I Collective. In 2020, she co-founded Food + Planet, an initiative to empower healthcare professionals to transform the food system. Sherene discusses her holistic approach to sustainable food systems, tracing her journey from leading a community-based teaching kitchen to co-founding Food + Planet. Recognizing a gap in sustainability education, Sherene co-founded Food + Planet, engaging over 8,000 dietitians in workshops, and offering resources like the Blue Foods as Medicine Cookbook and serving as the health partner to Monterey Bay Aquarium Seafood Watch. Their approach encompasses planetary health, nutrition, social-cultural, and economic pillars. Sherene's work showcases how practitioners can impact the dynamic landscape of food as medicine. Resources: Follow Sherene’s work on Instagram: @eatsustainablefoods Blue Foods as Medicine Cookbook: https://eataquaticfoods.org/cookbook Seafood Watch: https://www.seafoodwatch.org/seafood-basics/sustainable-healthy-fish Culinary Nutrition Collaborative: https://www.culinarynutritioncollaborative.com/ Diversify Dietetics https://www.diversifydietetics.org/ Teaching Kitchen Collaborative https://teachingkitchens.org/

Dená Brummer, a cook, teacher, and writer, epitomizes the modern chef with her unwavering dedication to community empowerment through health-focused cuisine. Much of her work is centered around the simple idea that our food system should protect the environment and biodiversity, promote health and wellness, and provide quality jobs with dignity.In this episode of Culinary Medicine Chats, Dená shares her journey into culinary medicine, highlighting her company, On The Grow. Through teaching gardens and community cooking classes, Dená partners with a cancer institution in Southern California to help patients navigate treatment and rebuild their lives post-survival. Taking it a step further, her innovative mobile kitchen and laboratory empower people to grow, cook, and eat healthy food, reaching communities wherever they are. Dená emphasizes the vital role of chefs in the food-as-medicine movement and highlights how chefs and dietitians can collaborate to impact lives in beautiful ways.Resources from the episode:Learn more about Dená's work here:https://www.denabrummer.com/

Julia Maclaren, RD, a culinary dietitian with Alberta Health Services, leverages her diverse experience to pioneer culinary medicine programs, enhancing nutrition interventions. Delivered in partnership with clinical teams, and amplified through broadcast media technology, these programs are accessible to 4.4 million Albertans and provide innovative nutrition care opportunities for populations from pediatric to geriatric, covering a range of preventative and condition-specific topics. As an advisory board member for the Teaching Kitchen Collaborative, Julia advances this transformative approach to care. Julia received a 2024 Teaching Kitchen Collaborative Research Fellowship, contributing to evidence-based practices in healthcare settings. Picture yourself learning to drive a car for the first time. How confident would you feel getting behind the wheel, alone, with no expert in the car to support you? You are given a few handouts and the opportunity to listen to someone talk about driving, and then you are expected to hit the highway without any practice or support. Most would say I don’t feel that confident! Join Julia and Olivia in this episode of Culinary Medicine Chats as they discuss how culinary medicine transforms traditional nutrition approaches, empowering individuals through hands-on learning to cultivate self-efficacy and confidence. Julia vividly illustrates the significance of practical, method-based learning in culinary medicine.Resources referenced:Culinary Medicine or Culinary Nutrition? Defining Terms for Use in Education and Practice: https://www.mdpi.com/2072-6643/16/5/603Registered Dietitian Nutritionists Taking the Lead in Teaching Kitchens: https://pubmed.ncbi.nlm.nih.gov/37453534/Rewire Health Culinary Medicine in Clinical Care: https://www.rewire-health.com/blog/culinary-medicine-in-clinical-care