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I8 – Culinary Medicine: Where Health, Sustainability, and Food Meet

Cumberland 1/2

Diets high in meat and low in fruits and vegetables are associated with adverse health outcomes such as heart disease, obesity and type 2 diabetes. In addition, meat production accounts for nearly 15 percent of global greenhouse gas emissions, making it a major driver of climate change. A whole-food plant centered diet, can help to heal communities and reduce the environmental burden of our food system. Unfortunately, while many recognize that nutrition plays a significant role in disease prevention, most Americans lack nutrition literacy and many do not understand the role of our food system in contributing to climate change.

In this session we will hear from New York Presbyterian Hospital, who is taking a holistic approach to educating about nutrition and advocating for healthier food environments through work within the hospital, in the classroom, and in the community. Speakers will share how they joined forces with an institution of higher education to bring Culinary Medicine education to healthcare providers and the community through a variety of innovative strategies including hands-on culinary trainings, medical nutrition therapy case studies, and an overview of environmental influences which impact access to healthy and sustainable food.

Clinical advocacy Food