Culinary Medicine: From Science to Plate

Discover how nutrition science translates into practical food choices and how food and cooking can support both human and planetary health

For healthcare professionals, nutrition and dietetics professionals, chefs and culinary educators, medical and health educators, public health and food policy professionals, researchers, NGOs, and food-system professionals.

Health begins long before we enter a doctor’s office. It is shaped by our fields, food systems, kitchens, and, ultimately, by what is on our plates. Growing evidence highlights the important role that food and dietary patterns can play in supporting health, preventing and managing chronic disease, and shaping more sustainable food systems.

This interactive workshop explores how nutrition science can be translated into practical, appealing and sustainable food choices. Participants will consider how what we eat can support health promotion and prevention, while examining the links between our food choices, dietary patterns, and the wellbeing of both people and the planet.

Bringing together perspectives from healthcare, nutrition, culinary practice, research, public health and food systems, the workshop will encourage dialogue on how evidence-based nutrition can become more accessible, actionable and relevant in everyday practice.

This workshop will be held in English.

In collaboration with PAN International.

PLEASE BOOK ONLY ONE WORKSHOP TO ALLOW OTHER PARTICIPANTS TO JOIN AS WELL.

The Networking Lunch and Poster Session can be booked as an add-on at check-out.

If you would like to join the Plenary Session in the afternoon, please additionally register for it here.