In this episode, I chat with Sherene Chou, MS, RDN about the intersection between sustainability, nutrition, and community. How can we make food sustainable again?
Sherene is an award-winning dietician and chef focused on sustainable food and plant-based nutrition. She served as nutrition director for L.A. Kitchen, a non-profit focused on serving low-income seniors, empowering former foster youth, formerly incarcerated, and formerly homeless individuals. As a USC Trojan, she co-created USC Keck Medical School's first nutrition selective for medical students, the Culinary Medicine Selective. In 2017, she received the Excellence in Hunger and Environmental Nutrition Leadership Award from the Academy of Nutrition and Dietetics and in 2018, she was recognized by USC Keck Medical School for Outstanding Teaching Contributions. She's collaborated with national brands and institutions to build innovative programs and serves as the Chair-Elect for the Academy of Nutrition and Dietetics, Vegetarian Nutrition Practice Group and as the Nutrition Advisor for the Plant-Based Foods Association. Most recently, she was featured as one of Today's Dietician Magazine 10 RDs who are making a difference.
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