From Soil to Teaching Kitchen: Advancing Climate, Food Systems, and Human Health

April 26, 2026

In recognition of Earth Month, the TKC presents a dynamic panel discussion exploring how teaching kitchens can serve as powerful connectors between soil health, climate resilience, food systems, and human nutrition. Featuring leaders from TKC member organizations and its Environmental Sustainability Interest Group — Buffalo Go Green, the University of Minnesota, Groundwork Center for Resilient Communities, and the University of Vermont Medical Center — this conversation will highlight how teaching kitchens are cultivating meaningful partnerships with farmers, integrating garden-based education and sustainable procurement into programming, advancing food equity, and translating food systems awareness into lasting behavior change. From urban farming and community trust-building in Buffalo, to hospital garden initiatives in Vermont, to regional food systems innovation and rural farm partnerships in Michigan and Minnesota, panelists will share practical, community-rooted examples of how teaching kitchens can help foster healthier people and a healthier planet.

This activity is approved for 1.0 CPEU for RDNs and NDTRs for participation in the live or enduring activity.

Moderator:

Kate Shafto, MD, FAAP, FACP
University of Minnesota’s Bakken Center for Spirituality and Healing/Hennepin Healthcare

Panelists:

Jenny Breen, MEd, MPH
Chef, Public Health Nutrition Educator, Teaching Kitchen Manager, University of Minnesota/Hennepin Healthcare

Paula Martin, MS, RDN
Community Nutrition Specialist, Groundwork Center for Resilient Communities

Marla Guarino, RDN & Rick Fleming
Director of Policy & Programming // Director of Farming, Buffalo Go Green

Rachel Boyers
Garden Educator – Culinary Medicine, University of Vermont Medical Center

Early Lessons, Lasting Change: How Teaching Kitchens Shape Healthy Futures for Young Children and Their Families

May 21, 2026

Teaching kitchens are uniquely positioned to influence lifelong health behaviors by reaching individuals early, whether through their healthcare, schools, and community-based programs including gardens and farms. Youth teaching kitchen programs also provide opportunities to enhance children and families’ understanding of food science, history, and social studies while fostering creativity and connection.

This webinar will explore developmental considerations to ensure teaching kitchens for the earliest learners can maximize building core nutrition and cooking skills that influence healthy choices for a lifetime. Through a dynamic panel of Teaching Kitchen Collaborative members, attendees will dig into the developmental nutritional considerations for toddlers through nine years and hear real-world examples of these approaches in clinical care, schools, and community-based settings. Panelists will share early lessons, program design strategies, and insights into how these efforts contribute to long-term health outcomes and behavior change.

This session will highlight how teaching kitchens are not only educating—but shaping healthier futures across generations.

Panelists & Perspectives:

Lynn Fredericks
Founder & CEO, FamilyCook Productions

Nancy Martz
A to Z Cooking School