Cooking for the Climate: Multisectoral Strategies to Lead the Sustainable Food Revolution Through Culinary Programming


RDNs/NDTRs are uniquely and powerfully poised to influence climate-positive change in multiple sectors across the food system. To optimize both human and environmental health in the face of the climate crisis, it is of urgent importance that food and nutrition professionals leverage that influence to champion evidence-driven, sustainable food practices at every opportunity. Join this panel discussion to connect with leading industry experts across food system sectors, as they delineate equity-driven and cutting-edge strategies to bolster adoption of sustainable culinary practices among patients, consumers, and institutions.

Planned with the Hunger and Environmental Nutrition Dietetic Practice Group

Learning Objectives

Critique existing definitions of “sustainable food” using an equity-centered, culturally-competent, and multi-sectoral lens

Examine evidence-based and cutting-edge strategies to bolster adoption of plant-forward diets, reduce waste, and build institutional and/or community-level programs to optimize sustainable food environments

Develop an intra- or inter-organizational action plan to champion more sustainable culinary practices both among consumers and within institutions

Performance Indicators

1.8 Demonstrates sustainable practices that are socially responsible, efficient, effective and environmentally friendly

12.4 Identifies and prioritizes agricultural issues and takes action to ensure sustainable food systems, prevention and wellness programs and initiatives

13.2 Develops, implements and evaluates recipes and menus for food production in delivery systems


Fallon Bader


Sprouting Kitchen

Sanna Delmonico

Associate Professor

Culinary Institute of America (CIA)

Erin Meyer

Executive Director, Basil's Harvest

Clinical Associate, University of Illinois College of Medicine, Peoria


Ayten Salahi

Executive Director

Planetary Health Collective

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