Farms, Food & Health

Farms, Food & Health Trainings

Groundwork Center for Resilient Communities, Munson Healthcare, and Great Lakes Culinary Institute at Northwestern Michigan College are hosting the Farms, Food & Health, Culinary Medicine Trainings September 22–24, 2023, in Traverse City, Michigan.

Think Like a chef, cook Like a dietitian, eat like a local farmer.

This national caliber training opportunity is right in our own backyard of Traverse City.



Please help us spread the word! Registration is under way, with leading edge Food as Medicine topics, savvy and useful culinary techniques, and delicious new recipes. For 2023, sessions will address the essential topics of nutrition health across the lifespan, food access, and local nutrition security! See the presenters!

Munson is a leader in continuing education and professional development for culinary skills and nutrition education for providers in Northern Michigan.

The Farms, Food & Health Culinary Medicine Trainings will offer healthcare providers an opportunity to receive immersive educational experience in a professional kitchen setting alongside chefs and dietitians. Participants will receive hands-on culinary skills training, as well as nutrition science and food access updates, all of which will be tied to Michigan-grown foods.

Presenters will explore a rich mix of leading edge topics in the emerging field of Culinary Medicine.

  • An update on regional food access and equity
  • Hot topics on weight loss medications and Indigenous and plant forward foodways
  • Farm to institution programs—like farm to school and farm to early childhood education
  • The Policy, Systems, and Environmental (PSE) initiatives like Prescriptions for Produce
  • Building Resilient Communities
  • Pregnancy nutrition research
  • Clinical update on hunger and nutrition security screening and clinical interventions
  • Hands on cooking
  • Plant-forward seasonal recipes and guidelines for disease prevention across your patient population’s lifespan

Attendees will have plenty of good food and networking opportunities between the hands-on cooking sessions. Regional faculty members will be present for networking.

Who Should Attend

The Farms, Food & Health Trainings is designed for physicians, physician assistants, nurse practitioners, nurses, dietitians, behavioral health specialists and social workers, medical and allied healthcare students, and professional chefs.

For more information about our Farms, Food & Health program, contact Groundwork Food and Farming Policy Specialist, Paula Martin,


Two Ways to Earn Continuing Education Hours

1) Live training
2) Pre-trainings review

Live Culinary Medicine Training

Munson Healthcare is accredited by the Michigan State Medical Society to provide continuing medical education for physicians.

Munson Healthcare designates this live activity for a maximum of 10.5 AMA PRA Category 1 Credit(s)™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.

An application for Continuing Education credits has been submitted for 10 CE hours from Michigan Social Work Continuing Education Collaborative.

This CPE Level 2 Activity is approved for up to 1​0.5 CPEUs by the Commission on Dietetics Registration.

Pre-Trainings Article Review

Munson Healthcare designates this enduring material for a maximum of 1.5 AMA PRA Category 1 Credit(s)™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.



Physicians, Physician Assistants & Nurse Practitioners
Munson Healthcare Affiliated: $300 base price. Farmers Market add on $15. Sunday Session add on $30.
Non-Munson Healthcare Affiliated: $450. Farmers Market add on $15. Sunday Session add on $30.

Nurses, Dietitians, Social Workers and other Clinician, Healthcare providers and Chefs
Munson Affiliated: $200. Farmers Market add on $15. Sunday Session add on $30.
Non-Munson Healthcare Affiliated: $350. Farmers Market add on $15. Sunday Session add on $30.

Quotes from past participants

“I just wanted to thank you for all your hard work in putting together this conference. I learned so much and had a blast. As a nurse, I feel this information is vital to understand as patients ask us daily.” —2019, participant

“Thanks again for everything! It was by far the best conference I have ever attended!”—2019 participant

“This event created a ripple effect for me personally and professionally.”—2019 participant

At least 15 people—staff, patients and family—have since sampled this salad and loved it. I've had at least five people comment that they don't like Brussels sprouts or beets or squash or a combination, but love them in this salad. What a win!” — 2019 participant

“Culinary Nutrition and medicine are important training for our community’s health providers. With more education on these topics we can connect and engage with our region’s Community Health Improvement Plans. In 2019, 90% of our conference participants planned to share information and resources with others, Including clinical team members and colleagues. This is how we reduce hunger and increase nutrition security for our rural patients. We can change the culture and integrate local food systems and health services for improved community health for all.”—Paula Martin MS RDN LDN, Groundwork Center for Resilient Communities

Learn more

Videos from The
2019 conference

Selected presentations from 2019 Farms, Food & Health Conference


MORE Resources

History of Farms, Food & Health

EXPO Brochure

2019 Farms, food & health Session Brochure

March 2019 Community Resilience


Farms, Food & Health News

"I’ve dreamt about what you are doing here in this exact city my entire life. You might just be the place that will invent the future for a healthy, resilient community.”

— Dr. David Eisenberg, Director, Culinary, Nutrition,
Harvard T.H. Chan School of Medicine

Share This