Join the upcoming webinar, “Cultural Culinary Innovations: Transforming Ingredients for Sustainable Food Practices,” which explores the intersection of culture, sustainability and nutrition. This one-hour event will provide you with actionable insights into creating culturally relevant and sustainable meal plans using affordable and nutritious ingredients.

The webinar takes place on Nov. 24, 2024 from 1 – 2 p.m. EST. The event is hosted by the National Pork Board, Potatoes USA and the McCormick Science Institute. Tune in for speakers:

• RJ Harvey, RD, CDC
• Ashley Carter, MS, RD, LDN

Key Highlights for Nutrition and Culinary Professionals:
Embracing Cultural Food Practices
In this live culinary webinar, we’ll explore how traditional culinary techniques can be adapted for modern, sustainable eating. From Africa’s Moroccan-inspired pork and potato dishes to Korea’s hearty stews, you'll learn how different cultures utilize affordable ingredients in innovative ways to reduce food waste and make nutritious, flavorful meals. 

Minimizing Waste with Innovative Recipes
Chef RJ Harvey will demonstrate how just a few key ingredients—such as pork, potatoes, and fresh herbs—can be transformed into a variety of dishes, showcasing the importance of reducing food waste. Chef Harvey’s culinary demonstration will teach you how to get the most out of every ingredient while keeping meals flavorful and cost-effective.

Culinary Heritage & Sustainable Nutrition
Ashley Carter will dive into the role that cultural heritage has taken in shaping sustainable nutrition practices. Discover how to use culturally relevant dishes to support healthier eating habits and address food waste, while maintaining traditional flavors that resonate with your communities.

Participants will learn:

• How to repurpose food and minimize waste through culturally informed recipes.
• Practical strategies that incorporate affordable, nutrient-dense foods, like pork, into sustainable meal plans.
• How to engage your community with culturally familiar and sustainable food practices.

Takeaways for nutrition and culinary professionals will be:

• Dietitians & Nutritionists: Learn how to apply sustainable cooking techniques in your practice while respecting cultural food traditions.
• Culinary Professionals: Gain insights into reducing food waste and creating delicious, culturally relevant dishes.
• Food Service & Educators: Get ideas for implementing sustainable, culturally relevant meals in your programs or classrooms.

Don’t miss this chance to gain valuable insights into transferring culinary traditions into modern, sustainable practices. Click here to register for this informative and engaging webinar.

Accreditation: 1 CPEU credit approved by CDR (Performance Indicators: 1.7.5, 2.3.2, 14.2.6)