Embracing Overlooked and Underloved Foods for Health of People and the Planet

Description

Learning Objectives

• Describe how human health and environmental sustainability are interconnected.
• Understand the nutritional, environmental, and cultural value of various underutilized, traditional ingredients within a modern, plant-forward diet.
• Describe several cooking techniques to create nutrient-dense, accessible, culturally inspired dishes incorporating overlooked ingredients.
• Analyze how traditional food knowledge and scientific research can work together to reframe culturally rooted foods as modern nutraceuticals.

Performance Indicators

• 9.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.
• 13.4.3 Makes recommendations to conserve water and energy and choose sustainable, and healthy food and water systems while reducing impact on people, wildlife, and the environment.
• 2.1.1 Applies cultural humility and competence, and consideration for social determinants of health in a variety of settings (e.g., health care, education, business) to show respect for individuals, groups and populations.

Speakers

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  Kristen Rasmussen

  Assistant Director of Health & Sustainability Programs, Culinary and Environmental Nutrition Consultant, Educator, The Culinary Institute of America, Rooted Food, LLC, UC Berkeley

  Kristen Rasmussen is a culinary nutrition and food systems expert with passions that have led her many places – from leading UC Berkeley study abroad programs on traditional diets and food systems in Greece to working on public health campaigns and exploring the foodways of Oaxaca, Mexico. She currently acts as assistant director of health & sustainability programs at The Culinary Institute of America (as well as past adjunct faculty) and owner of Rooted Food, LLC., a culinary and environmental nutrition consulting company where she helps implement plant-forward, stem-to-root menu revamps in organizations and restaurants. Kristen also spent time as a visiting researcher at the Nordic Food Lab in Copenhagen, Denmark, an interdisciplinary research organization with a focus on delicious, sustainable, healthy, and innovative cuisine based in tradition. Additionally, Kristen is a co-investigator of Berkeley Open Source Food, a non-profit dedicated to increasing availability and consumption of wild edible plants. Forever experimenting, she previously spearheaded and cheffed for her own “West Coast Nordic” pop-ups that were featured in the San Francisco Chronicle and has many other eclectic experiences as a chef/cook. Kristen is devoted to promoting real, sustainable food that is rooted in tradition and inspiring people to appreciate ingredients and eating practices that they didn’t know they were missing. She loves bringing joy to the table and is probably thinking about her next meal.

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  Rebecca Peizer

  Founder, All Things Culinary LLC

  Chef Rebecca Peizer, CEC, CHE, is a seasoned chef, professor, and culinary consultant with over 26 years of experience across diverse culinary disciplines, including sustainable farm-to-table cuisine, European and Mediterranean cooking, wine education, wild foods, and culinary herbalism. She is the founder of All Things Culinary LLC, a consultancy focused on recipe, product, and menu development, and serves as the Corporate Chef for George Chiala Farms. Rebecca is a brand ambassador and educator for clients such as HACO Culinary, Atoria’s Family Bakery, the National Watermelon Promotion Board, and the California Walnut Board. For over 15 years, she has held multiple roles at The Culinary Institute of America, as Professor, Consulting and Digital Media Chef, and Culinary Stage Manager. She developed the first US farm-to-table culinary program at the Culinary School of the Rockies and continues to champion sustainable food systems in culinary education. Rebecca is a featured Trend Expert and writer for Flavor & The Menu magazine and is co-developing a Culinary Therapeutics curriculum with Harvard T.H. Chan School of Public Health. Her pro bono work includes creating the culinary job training program for the Salvation Army and as Culinary Director for local facilities specializing in adult mental health. She holds certifications in cheesemaking, permaculture, wine, and is a candidate for Certified Research Chef through the RCA. She has been recognized by Food & Wine Magazine, the San Francisco Chronicle, and several national food conferences and culinary competitions. Rebecca can often be found foraging for wild mushrooms, herbs, and seaweeds

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Moderator

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  Allison Righter

  Director of Membership & Programs, The Teaching Kitchen Collaborative

  Allison Righter, MSPH, RDN is a dedicated public health professional and registered dietitian nutritionist passionate about advancing food-related initiatives that promote health and sustainability. As Director of Membership & Programs for the Teaching Kitchen Collaborative (TKC), she leads a global network that enhances public and planetary health through teaching kitchen facilities across medical, community, academic, and corporate settings. Previously, Allison served as Director of Health and Sustainability Programs at The Culinary Institute of America (CIA), where she oversaw conferences and collaboratives that promoted health and sustainability in the foodservice and healthcare sectors. From 2014 to 2021, she was a faculty member at the CIA, where she helped launch the TKC and supported the integration of allergen awareness, student wellness, and sustainability into the curriculum. Before joining the CIA, Allison was a program officer at the Johns Hopkins Center for a Livable Future in Baltimore, MD. She holds a BA in Public Health Studies and an MS in Public Health from Johns Hopkins University.

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