Episode 126: The Intersection of Sustainability and Nutritional Security
About the Podcast
“Sustainability” – what does that term actually mean? On today’s podcast, Sherene Chou breaks down the definition so we can all understand. She is one of the cofounders of Food and Planet, a 501(c)(3) engaging health professionals to be leaders in sustainable food systems. She is an award-winning dietitian and culinarian focused on building a more equitable and sustainable food system through the intersection of plant-based nutrition, food and social justice.
About Sherene Chou
Sherene Chou, one of the cofounders of Food and Planet, is an award-winning dietitian and culinarian focused on building a more equitable and sustainable food system through the intersection of plant-based nutrition, food and social justice. She’s collaborated with national brands and institutions to build innovative programs that focus on culinary nutrition and community empowerment. She serves as the Past Chair for the Academy of Nutrition and Dietetics, Vegetarian Nutrition Practice Group. She co-developed the first Certificate of Training on Sustainable Food Systems for the Academy and was featured as one of Today’s Dietitian Magazine’s 10 RDs Making a Difference in 2019. In 2020, she co-founded Food + Planet, an initiative to empower healthcare professionals to transform the food system and was featured in the New York Times on the importance of creating more diversity in health and nutrition. You can follow her work @eatsustainablefoods on Instagram and foodandplanet.org.
Discussion Takeaways
- Sherene didn’t start her career in nutrition but in finance. Before she moved into this arena, she volunteered at a farmers market match program which allowed people to get extra food supports to spend on produce after a fifteen-minute nutrition lesson and food sample.
- Her first job as a dietitian was the Nutrition Director of Los Angeles Kitchen which was a community kitchen that uses reclaimed food to feed the hungry.
- Sherene helped create the University of California Santa Cruz Medical School’s nutrition-centered curriculum. It was one of the first of its kind.
- In 2020, Sherene started Food and Planet focused on providing sustainability education in healthcare field. Nutrition, socio-economic, cultural and planetary health all play into her team’s definition of sustainability.
- Asking patients to track their diet and weight becomes prescriptive, and we lose sight of those who we’re serving as medical professionals. Putting patients’ needs and preferences first should be prioritized.
- As health professionals, we should try not to use a top-down approach. We can try to meet people where they are at.
- Cultural food classes need to be integrated into nutrition curricula.
- Not everyone has the same options to make the decisions that we do.
#1 tip to improve access to healthy food
- We can all be vulnerable so patients, food pantry guests, or others feel comfortable sharing hard things.
Each week on the Food Dignity® Podcast, the Food Dignity® Movement's Clancy Harrison hosts a wide variety of hunger experts and other people making changes on the frontlines. Join us as we dive deep into conversations that will change the way you think about food insecurity.
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