For Teaching Kitchens, a Day of Sharing and Collaboration

Tue, March 27, 2018

Sharing, collaborating, and co-creating were the unmistakable themes at last week’s Teaching Kitchen Collaborative Research Day, where a mix of over 100 physicians, healthcare professionals, students, and researchers gathered to learn about, and discuss experiences related to “teaching kitchens,” and their potential to impact the behaviors, health outcomes, quality of life, and costs of care for a range of populations.

Hosted by the Harvard Chan School of Public Health’s Department of Nutrition and The Culinary Institute of America (CIA), the inaugural research conference comes at a strategic time: In the past few years, dozens of teaching kitchen programs have been built worldwide across multiple settings, with the broader intention of designing, implementing, and evaluating strategies to improve personal and societal health and wellbeing. However, until recently, many of these programs emerged on their own, with limited discussion or practice-sharing between sites.

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