Ghislaine Challamel, MS, is senior project manager at the Teaching Kitchen Collaborative, where she leads member engagement and strategy to advance teaching kitchens as a scalable Food is Medicine approach, including the development of Teaching Kitchen Program Standards. She is also a senior advisor at the Stanford Food Institute and supports multi-institution research through the Menus of Change University Research Collaborative, helping universities use procurement and operations data to improve nutrition, sustainability, and cost efficiency. Trained in food science and nutrition physiology, and in communication and business strategy, she has spent more than two decade translating nutrition science into practical programs for institutions and industry. Her work focuses on behavior change, food literacy and agency, and rigorous evaluation that leads to implementable, high-quality practice. (Cambridge, MA)

linkedin.com/in/ghislaine-challamel/