Sherene Chou, MS, RDN is an award-winning dietitian and chef focused on building a more equitable and sustainable food system through the intersection of plant-based nutrition, culinary medicine, and health equity. She works with national brands and institutions to build innovative programs for more accessible and culturally inclusive nutrition education. In 2020, she co-founded Food + Planet, an initiative to empower healthcare professionals to transform the food system. She has served as chair for the Academy of Nutrition and Dietetics’ Vegetarian Nutrition Practice Group, as member of the Teaching Kitchen Collaborative’s Nutrition Committee, and as nutrition advisor for the Plant Based Foods Association, and currently serves on Padilla’s DE+I Collective. Her work has been featured in the New York Times, Today’s Dietitian, and British Vogue. (Los Angeles, CA) @eatsustainablefoods (Instagram)