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 pending CDR review and approval 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

Marla Guarino, RDN
Director of Policy & Programming, Buffalo Go Green

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

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