Sherene Chou, MS, RDN, is an award-winning dietitian and chef focused on building a more equitable and sustainable food system through the intersection of culinary nutrition and health equity. She works with national brands and institutions to build innovative programs for more accessible and culturally inclusive nutrition education. Her work is rooted in community empowerment spending a decade working directly on community health, food recovery and local food justice.

In 2020, Sherene co-founded Food + Planet, a non-profit that equips health professionals with the knowledge and tools to promote sustainable food choices in their practice and community. She serves on the Advisory Council for the Teaching Kitchen Collaborative, co-developed the first Culinary Medicine course at Keck USC School of Medicine, the Certificate of Training on Sustainable Food Systems for the Academy of Nutrition, and was featured as one of Today’s Dietitian’s 10 RDs Making a Difference in 2019. Her work has been featured in the New York Times, Today’s Dietitian Magazine, and British Vogue. Outside of work, you’ll find her planning the next family trip to Taipei with her husband and sons.

Kate Geagan, MS, RDN, is a co-Founder of Food + Planet, where she serves as Director of Strategy. She is the author of "Go Green Get Lean: Trim Your Waistline with the Ultimate Low-Carbon Footprint Diet," serves on the Global Council of Directors of the True Health Initiative, and is a globally recognized thought leader in sustainable diets.

As a strategic advisor and award-winning dietitian, Kate collaborates with forward-thinking organizations, brands and investors to accelerate the transition to a more nutritious, equitable and regenerative food future. She has shared her insights on how the sustainability opportunity is rapidly reshaping the future of food with executive, investor, influencer, health professional, and consumer audiences worldwide, and has given over 1,500 media interviews as a trusted health and sustainability expert, including over 2 dozen appearances on the Emmy award-winning “Dr. Oz Show.”

Sharon Palmer MSFS, RDN, is a co-Founder and Executive Director of Operations at Food + Planet. Known as “The Plant-Powered Dietitian,” 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, as well as four books: "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."

Sharon serves as the advisor for Today’s Dietitian Magazine, adjunct faculty in the Master of Science Sustainable Food Systems Program at Prescott College, and nutrition consultant. Living in Ojai, California, Sharon tends to her organic garden, supports local food organizations, and blogs for her popular online community at SharonPalmer.com, The Plant-Powered Dietitian.

Chris Vogliano PhD, RDN, is a registered dietitian and global food systems expert dedicated to creating a healthier, more sustainable future by rethinking how we grow and eat food. He is a co-founder of Food + Planet, a non-profit that equips health professionals with the knowledge and tools to promote sustainable food choices in their practice and community. At Wageningen University & Research in the Netherlands, Chris co-leads groundbreaking international research through the World Food Map project, funded by the European Commission. This innovative, open-access platform highlights thousands of overlooked edible plant species from every continent, making it easier for researchers, farmers, chefs, and policymakers to discover, share, and incorporate these diverse foods. By broadening the range of crops we grow and eat, the project aims to help build more resilient and sustainable food systems around the world.

Chris has previously worked with USAID Advancing Nutrition, The New Institute, and Bioversity International, where he developed practical tools for nutrition and sustainability, co-authored global policy recommendations, and led research on Indigenous food systems in the Asia-Pacific. He also supported the development of the Global Diet Quality Project, the world’s first system for monitoring diet quality in over 100 countries. His research is widely published in top scientific journals, and he is a frequent speaker at international conferences, sharing insights on the future of food and nutrition. Outside of work, you’ll find Chris hiking, biking, or exploring nature—always on the lookout for new foods and new ideas to help create a healthier planet.

Disclosures:

The faculty and planners for this continuing education activity have no relevant relationships to report.

The CPE activity application for Harnessing Blue Foods for Health: A Culinary Medicine Approach for Clinical Practice, is pending CDR review and approval for 1.0 CPEU. The responsible provider for this activity is Food + Planet.

Funding from non-CPE revenue for CPE planning, development, review, and/or presentation has been provided by Food + Planet.