Lourdes Castro, MS, RDN is director of the NYU Food Lab, a teaching kitchen and food and nutrition idea incubator at New York University. In this role, Lourdes was part of the team that launched the joint culinary medicine program between NYU’s Department of Nutrition & Food Studies and the Grossman School of Medicine.  In addition to her duties in the Food Lab, Lourdes serves as an adjunct professor of nutrition in both New York University’s Steinhardt School and College of Global Public Health. Beyond her work at NYU, Lourdes runs a food and nutrition consulting practice where she collaborates with organizations to make an impact on nutrition, wellness, and sustainability goals. Lourdes has written four cookbooks and is actively involved in research initiatives related to improving food environments. A Miami native, she obtained a BS degree in nutrition from New York University and holds a master’s degree in nutrition education from Columbia University. (New York, NY)