Culinary Professionals: 

• Chefs currently working in the healthcare sector (e.g., hospital foodservice, healthcare-based teaching kitchens) 

• Chefs outside of healthcare with a strong professional focus on nutrition, wellness, and food is medicine (e.g., sports medicine/performance nutrition, personal chefs, corporate wellness programs, wellness centers, etc.) 

• Chefs outside of healthcare with a more general interest in nutrition/wellness, food is medicine, sustainable culinary strategies, and healthy, global plant-forward food cultures. 

• Chefs in the above categories who are interested in the opportunity to gain education in food is medicine and earn continuing education credits for culinary professionals. Culinary professionals will also have the opportunity to gain a Food is Life, Food is Health micro-credential. See above for more information.

If you work for a food or beverage manufacturer, association, technology company and/or a supplier to the foodservice industry, please contact Rachel Hoover for information on how you and your company can participate in Food is Life, Food is Health as general registration is not open to manufacturer/supplier representatives. We have many opportunities for support, which we would love to discuss with your organization. In order to stage programs like this, we depend on the support of organizations that recognize the value of these activities for the advancement of our industry. 

• Consultants to the Industry: If you are a consultant to any of the above foodservice or healthcare sectors, we encourage you to attend the Menus of Change Leadership Summit, which focuses on the business of healthy, sustainable, and delicious food choices, and which attracts a similar foodservice audience.