Sherene is an award-winning dietitian and chef focused on building a more equitable and sustainable food system through the intersection of plant-based nutrition, food, and social justice. She’s collaborated with national brands and institutions to build innovative programs that focus on culinary nutrition and community empowerment. She serves as the Past Chair for the Academy of Nutrition and Dietetics, Vegetarian Nutrition Practice Group, and serves on the Advisory Committee for the Teaching Kitchen Collaborative. She co-developed the first Culinary Medicine course at Keck USC School of Medicine, the Certificate of Training on Sustainable Food Systems for the Academy, and was featured as one of Today’s Dietitian‘s 10 RDs Making a Difference in 2019. Most recently, she was featured in the New York Times on the importance of diversifying healthcare.