General Session 4 - Integrating Environmental Sustainability into Teaching Kitchen Operations & Curricula

1 CPEU approved for RDs/DTRs who watch the recording, valid through June 2026.

Teaching kitchens are uniquely positioned to model and teach sustainable food practices, addressing critical issues such as food waste reduction and promoting planetary health. This diverse panel of experts from culinary education, integrative medicine, food science, and nutrition will offer approachable strategies to integrate environmental sustainability into both the operations and curricula of teaching kitchens. Presenters will share research findings, practical experiences, and strategies for overcoming challenges in implementing sustainable practices. This session aims to inspire and equip you with actionable ideas to leverage your teaching kitchen as a powerful tool for advancing both human and planetary health.

Learning Objectives:
By the end of this session, participants will be able to:

1. Identify examples of health sciences curricula linking food, food systems, nutrition and both planetary and human health.

2. Describe opportunities for teaching kitchens to incorporate sustainability practices such as food waste prevention and reduction into their operations.

3. Share community and practice resources to support the promotion of planetary health principles through culinary and nutrition education.

Presenters:

Christina Vollbrecht, MA, MS, Chef Educator, Culinary Medicine, University of Vermont Medical Center

Kate Shafto, MD, FAAP, FACP, Internal Medicine/Pediatrics and Integrative Medicine Physician, Hennepin Healthcare, Bakken Center for Spirituality and Healing, University of Minnesota; Organic farming experience 

Jonathan Deutsch, PhD, CHE, CRC, Professor and Director, Drexel Food Lab, Department of Health Sciences, Drexel University

Samira Zarghami, RD, CDE, MBA, Consulting Dietitian, Stack and Spoon Consulting; Dietitians of Canada