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Expanding the Menu: The Power of Underutilized Foods in a Changing Climate

Monday, October 13, 2025

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Proficiency: Intermediate knowledge/experience

Track: Culinary Trends, Foodservice Innovation, & School Nutrition

CPE: 1.5

Description

Climate change and biodiversity loss reduce both the variety and nutrient content of our diets, weakening crop resilience and threatening public health. As biodiversity declines, so does the diversity of essential micronutrients in our foods. Embracing a wider range of crops, livestock, and marine foods can strengthen food security and promote resilient ecosystems. Together, the panelists will equip registered dietitian nutritionists with research and case studies on the importance of diverse diets and food systems, along with actionable strategies to help advance these principles in multiple settings. The panel will delve into nutrient density and dietary diversity, emphasizing the significance of underutilized and Indigenous crops. Research shows that increasing the number of species in our food system, with a focus on the World Food Map’s regional diversity, can enhance nutrient density from the field to the plate. A dedicated discussion period will provide attendees with practical ways to implement biodiversity-focused practices that address climate risks, enhance food security, and promote societal well-being.

Learning Objectives

  • Describe the role of biodiversity in improving nutrient density and resilience within food systems at both the field and plate level.
  • Identify four underutilized species that can enhance dietary diversity and contribute to sustainable food systems.
  • Integrate three actionable strategies for registered dietitians to promote biodiverse food practices in a variety of settings, including schools, communities, and the food industry.

Performance Indicators

  • 13.4.2 Applies knowledge of local and global food markets, food production systems and nutrition regulations.
  • 13.2.7 Examines trends and current issues that impact public and global health from existing, new and reemerging diseases that spread through travel and global trade.
  • 13.3.3 Takes into consideration any social, economic, environmental and health implications when developing programs.

Speakers

  • Sharon Palmer photo

    Sharon Palmer

    Exec Director , Food + Planet

    Sharon has established an award-winning career in the field of plant-based nutrition and sustainability. As a widely recognized registered dietitian in the global community, Sharon is an accomplished writer, editor, blogger, author, speaker, professor, advisor, and media expert. Sharon has authored over 1000 articles in a variety of publications and four books, including The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today; Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes; California Vegan: Inspiration and Recipes from the People and Places of the Golden State; and The Plant-Powered Plan to Beat Diabetes was published in May 2023. Sharon also has contributed to several book chapters on nutrition and sustainability. She serves as chief nutrition advisor for Today’s Dietitian, adjunct faculty in the MS of Sustainable Food Systems Program at Prescott College, nutrition consultant for several organizations, and co-founder of the non-profit organization Food + Planet. Sharon presents frequently at conferences and is a weekly contributing nutrition expert in the media, including print, online, radio, podcasts, television, social media, videos, and film. She also serves on the US News best diets expert panel.
  • Chris Vogliano photo

    Chris Vogliano

    Director of Global Research, Food + Planet

    Chris Vogliano, PhD, RDN, is an award-winning public health dietitian and global food systems expert, renowned for bridging the fields of agriculture, nutrition, and sustainability. He co-founded and serves as Director of Global Research at Food + Planet, a non-profit empowering health professionals to advance sustainable food systems. As a postdoctoral researcher at Wageningen University in the Netherlands, Chris is cataloging underutilized food species and building an interactive database to future-proof global food systems through biodiversity. He previously served as a technical advisor for food systems with USAID Advancing Nutrition, where he led efforts to integrate Indigenous foods into local nutrition strategies. Chris also collaborates with Harvard and Gallup on the Global Diet Quality Project, helping to establish the first global diet quality monitoring system across 100+ countries. Throughout his career, he has published extensively and presented at numerous high-level events. In his leisure time, Chris enjoys hiking and biking in nature.
  • Brandon Collins photo

    Brandon Collins

    Corporate Executive Chef, Unilever

    Brandon Collins is the corporate executive chef for Unilever Food Solutions where he manages a team of 11 chefs from across the US and Canada and influences new product decisions and direction. He is responsible for the global recipe strategy and enablement, sits on the global core culinary team, and is a member of the trends squad for Unilever Food Solutions. Collins is also a Maille Mustard Somelier, raising awareness of the craftmanship and legacy of the 270-year-old mustard. He currently sits on the Menus of Change Business Leadership Council for the Culinary Institute of America, and is on the board of the culinary programs for the Technology Center of DuPage and Bergen County Technical Schools. Previously, Collins was the executive chef at Pitch in New York, which was Unilever’s personal care division’s co-creation space, and the Roundhouse, an acclaimed fine dining restaurant in the Hudson Valley. Collins holds an associate’s degree in culinary arts from the Culinary Institute of America.

Moderator

  • Chavanne Hanson photo

    Chavanne Hanson

    Global Lead for Food Choice Architecture and Nutrition, Google

    Chavanne is Google’s Food Choice Architect and Nutrition Lead on the Global Food Team. She joined Google in December 2018. The Google Food Team is responsible for creating food experiences that promote collaboration and engage and energize Googlers each and every day. With cafes, teaching kitchens and events that serve thousands of meals each day, the team works with a variety of partners and suppliers to deliver delicious, nutritious food and innovative experiences to fuel Google’s culture and future. Chavanne is working to creatively leverage nutrition sciences programming, food choice architecture, behavioral sciences and the development of well-being approaches in order to create meaningful user experiences for Googlers. Before joining Google, Chavanne was the assistant vice president and senior public affairs manager of Nutrition, Health & Wellness at Nestlé SA located in Vevey, Switzerland. Prior to joining Nestlé, Chavanne enjoyed a varied career. She got her start in the nutrition field helping to develop and implement a preventive cardiology program for University Hospitals in Cleveland, Ohio. She went on to become the Associate Producer for the Gathering Place television series and nutrition communications consultant to Graham Kerr, one of the first television chefs who is recognized as the “Galloping Gourmet”.

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