How Culinary Medicine and Teaching Kitchens Translate Nutrition Science into Sustained Behavior Change and Disease Prevention
Lifestyle Medicine Initiative | January 2026
FOREWORD
Food is the most powerful medicine most people have access to every day. Yet in a healthcare system that emphasizes pharmaceutical interventions and clinical diagnosis, the therapeutic potential of food is often overlooked or relegated to “alternative” medicine rather than recognized as a central pillar of primary prevention and disease management.
This white paper synthesizes the Lifestyle Medicine Initiative’s webinar “Bringing Healthcare Into the Kitchen: Harnessing the Power of Food as Medicine” into a practical, evidence-informed blueprint for integrating culinary medicine into wellness, clinical, and workplace settings. It frames food not only as fuel but as a primary therapeutic tool within lifestyle medicine, particularly for chronic disease prevention and management, inflammation reduction, gut–brain axis health, and long-term behavior change.
For wellness operators, health systems, employers, and clinicians, the white paper offers a template for building food-as-medicine programming from virtual teaching kitchens to on-site classes that aligns with clinical evidence and GWI’s standards for integrity and responsible communications.
AUTHORS
Editor: Randi Gold, Co-Chair, Lifestyle Medicine Initiative at The Global Wellness Institute Contributing Authors: Initiative Chair Melissa Sundermann, DO, DipABLM FACLM; Debora Duro MD, MS Pediatric GI, Nutrition Support, Culinary Medicine; Dr. Leanne Mauriello, PhD
The diverse expert panel from the Lifestyle Medicine Initiative at The Global Wellness Institute to translate nutrition science and culinary practice into scalable programs. Dr. Sundermann provided the lifestyle medicine foundation and plant-forward dietary framework, Dr. Duro shared clinical and pediatric expertise in culinary medicine and inflammation reduction, and Dr. Mauriello contributed behavior-change science and teaching-kitchen implementation models that achieve sustained outcomes.
ABOUT THE GLOBAL WELLNESS INSTITUTE
The Global Wellness Institute (GWI), a 501(c)(3) non-profit organization, is considered the leading global research and educational resource for the global wellness industry and is known for introducing major industry initiatives and regional events that bring together leaders and visionaries to chart the future. GWI positively impacts global health and wellness by advocating for both public institutions and businesses that are working to help prevent disease, reduce stress, and enhance overall quality of life. Its mission is to empower wellness worldwide.
ABOUT GWI INITIATIVES
The Global Wellness Institute’s Initiatives support a wide range of industry efforts that advance the growth of multiple sectors within the wellness economy. Led by Initiative Chairs who are renowned thought leaders in their fields, GWI Initiatives have been instrumental in powering the growth of the multi-trillion-dollar wellness economy and uniting the health and wellness industries.
ABOUT THE LIFESTYLE MEDICINE INITIATIVE
The Lifestyle Medicine Initiative at the Global Wellness Institute advances lifestyle medicine as a primary tool for disease prevention, health optimization, and longevity across the wellness and healthcare sectors. We bring together clinicians, researchers, wellness operators, employers, and educators to translate evidence-based lifestyle interventions into scalable, accessible programs that improve health outcomes, reduce chronic disease burden, and extend both lifespan and healthspan with lifestyle medicine as the foundation.
Our Mission: To educate GWI delegates and the world about the importance of lifestyle and behaviors for health, longevity, mental health, and overall well-being. We bring the best minds in Lifestyle Medicine, the ancient lessons of the world’s healthiest, longest-lived cultures, and principles of positive lifestyle habits—combining lifestyle medicine with evidence-based well-being therapies and 21st-century longevity research to sustainably improve well-being.
Our Goal: To foster sustainable services around wellness and lifestyle medicine that enhance and extend life, and to find the pressure points where healthcare and self-care intersect. Evidence-based lifestyle medicine has emerged as the future of healthcare, controlling costs and delivering better health outcomes by treating root causes of disease. We exchange ideas, build bridges with other GWI Initiatives, and leverage the intersections of well-being innovations to advance longevity through holistic wellness practices.
I. FOOD AS MEDICINE: FROM FUEL TO THERAPEUTIC TOOL
Food is not merely calories and macronutrients. Every meal is a choice that either reduces or increases inflammation, supports or disrupts metabolic health, strengthens or weakens the gut microbiome, and either accelerates or decelerates aging at the cellular level.
In functional and lifestyle medicine, food is increasingly recognized as medicine not in a metaphorical sense, but in a literal, mechanistic sense. The compounds in whole foods (phytonutrients, polyphenols, fiber, omega-3 fatty acids, vitamins, minerals) directly modulate gene expression, immune function, and cellular repair. Conversely, processed foods high in sugar, refined carbohydrates, and seed oils drive chronic inflammation, insulin resistance, weight gain, and accelerated disease progression.
This paradigm shift creates an unprecedented opportunity for the wellness and healthcare industries to reframe food—and the experience of cooking and eating as the foundation of health.
The February 2025 webinar featured three complementary perspectives:
Lifestyle Medicine and Food as a Core Pillar : How plant-forward whole-food dietary patterns form the nutritional foundation of lifestyle medicine and disease prevention.Clinical and Culinary Medicine : How physicians, registered dietitian nutritionists, and culinary professionals collaborate to make food-as-medicine tangible and teachable in clinical and community settings.Behavior Change and Teaching Kitchens : How education combined with hands-on skill-building and social support overcomes the “knowledge action gap” and creates lasting dietary change.Together, these perspectives empower wellness operators, clinicians, and employers to position food as the centerpiece of their health optimization and disease prevention efforts
LIFESTYLE MEDICINE AND FOOD AS MEDICINE
A. The Six Pillars of Lifestyle Medicine
Lifestyle medicine is defined by the American College of Lifestyle Medicine (ACLM) as a medical specialty that uses evidence-based behavioral interventions to prevent, treat, and reverse chronic disease. The six pillars are:
Whole-food plant-predominant nutritionRegular physical activityStress managementAdequate restorative sleepAvoidance of risky substances (smoking, excessive alcohol)Positive social connectionOf these, nutrition is the foundation. You cannot out-exercise a poor diet; you cannot sleep away from the effects of inflammatory foods; stress management is undermined if the body is constantly processing ultra-processed foods.
B. Plant-Forward, Whole-Food Pattern: What It Is and Isn’t
Plant-forward means:
Abundant vegetables, fruits, whole grains, legumes, nuts, and seedsMinimal animal products (some fish, low-fat dairy if tolerated)No added sugars, minimal refined carbohydratesMinimal ultra-processed foodsEmphasis on whole foods in their natural stateThis is not:
Vegan or vegetarian (unless the person chooses it)Restrictive or joylessBoring or repetitiveRather, it is a diverse, flavorful, culturally inclusive approach to eating that emphasizes real food.
C. Evidence Base: Benefits of Plant-Forward Dietary Patterns
Cardiovascular outcomes:
Reduced hypertension, LDL cholesterol, and coronary heart disease riskReversal of atherosclerosis and restoration of arterial functionReduced incident heart attacks and strokesMetabolic health:
Improved insulin sensitivity and blood glucose controlType 2 diabetes reversal (often off medication)Weight loss and improved body compositionInflammation and immune function:
Reduced inflammatory markers (IL-6, TNF-α, CRP)Improved gut microbiome diversityEnhanced immune resilienceCancer risk:
Reduced incidence of colorectal, breast, and prostate cancersBrain health:
Reduced dementia risk and delayed cognitive declineImproved mood and reduced depression riskEnhanced neuroplasticity and cognitive reserveLongevity and healthspan:
Extension of lifespan and healthspanReduced all-cause mortalityPreservation of functional independence and vitality
D. The Inflammation-Disease Connection
Chronic low-grade inflammation (often called “inflammaging”) underlies most modern chronic diseases: heart disease, diabetes, cancer, Alzheimer’s disease, and autoimmune conditions. Refined carbohydrates, seed oils, processed foods, and excess sugar drive inflammation. Whole-food plant-forward diets reduce inflammation.
III. CLINICAL AND CULINARY MEDICINE
Culinary medicine is the practice of using nutrition science and culinary technique to prevent, manage, and treat disease. It bridges the gap between nutritional science (often too abstract for patients) and actual eating behavior (what people cook, buy, and eat at home).
A. What is Culinary Medicine?
Culinary medicine combines:
Nutrition science: Understanding the bioactive compounds in food and their mechanismsCulinary skills: Ability to select, prepare, and cook food deliciouslyClinical context: Integration into patient care, disease management, and prevention
Key premise: If nutritional advice is not delicious and practical, it will not be sustained. Therefore, the collaboration between clinicians and chefs is not luxury—it is essential to effectiveness.
B. Inflammation and the Microbiome: Two Core Mechanisms
Inflammation Reduction
Food directly modulates inflammatory pathways:
Polyphenols (in berries, tea, olive oil, dark leafy greens) activate anti-inflammatory signalingOmega-3 fatty acids (from flax, chia, walnuts) suppress pro-inflammatory mediatorsFiber feeds beneficial bacteria, which produce short-chain fatty acids that reduce intestinal inflammation
Microbiome Health
The gut microbiome is a metabolically active organ—it is not mere “bacteria” but a complex ecosystem that produces neurotransmitters, immune-regulating molecules, and metabolites that influence systemic health. Fiber-rich plant foods feed beneficial bacteria; ultra-processed foods disrupt the microbiome.
C. Family and Pediatric Culinary Medicine
Dr. Duro emphasizes that food choices established in childhood often persist into adulthood. Teaching families—especially children—to cook and enjoy plant-forward foods creates lifelong health trajectories.
Barriers to address:
Taste preferences (children often favor salt, sugar, and fat)Time and convenience (perception that healthy cooking is time-consuming)Confidence (families lack cooking skills)Economics (perceived cost of whole foods)Solutions:
Hands-on cooking classes that make nutrition funCulturally relevant recipes and ingredientsPractical, quick meals that families enjoyAddress myths about cost (plant foods are often cheaper than meat and processed foods at scale)
IV. BEHAVIOR CHANGE, TEACHING KITCHENS, AND SUSTAINED OUTCOMES
The central insight: Knowledge is necessary but insufficient for behavior change. A person may understand that a whole-food plant-forward diet is healthy, yet continue eating processed foods. Why? Because knowledge does not address habit, convenience, social context, emotional connection to food, or cooking skills.
A. The Knowledge -Action Gap
Traditional nutrition education assumes that if people learn facts about food, they will change behavior. This is incorrect. Behavior change requires:
Skills: Ability to select, prepare, and cook appealing foodConfidence: Belief that change is possible and sustainableSocial support: People around you supporting the changeHabit and convenience: Easy access to healthy foods and recipesEmotional satisfaction: Food that tastes good and feels nourishingTeaching kitchens address all of these factors.
B. What is a Teaching Kitchen?
A teaching kitchen is an educational space where participants learn to cook hands-on, with professional guidance, using real ingredients. Models include:
In-person teaching kitchens:
Destination wellness facilities with on-site teaching kitchensClinical settings (hospitals, health centers) teaching patients with chronic diseaseCommunity centers and schoolsWorkplace kitchens for employee wellness programsVirtual teaching kitchens:
Live or recorded cooking classes via Zoom or YouTubeDemonstrations of simple, healthy recipesReal-time questions and interactionHybrid models:
Combination of in-person and virtualMeal prep kits delivered with cooking instructionMobile and community models:
Mobile kitchen vehicles bringing culinary education to underserved communitiesCommunity health worker models embedding culinary education in neighborhood settings
C. Outcomes: What Works
Evidence from teaching kitchen programs shows:
Participants acquire cooking skills and confidenceDietary intake shifts toward plant-forward, whole-food patternsWeight loss and improved metabolic markers (blood pressure, glucose, cholesterol)Improved food security and access to fresh produceEnhanced social connection and communitySustained behavior change (when supported over time)
Key success factors:
Hands-on, interactive learning (not lectures)Recipes that are culturally relevant and deliciousRemoval of barriers (shopping help, ingredient sourcing, time management)Ongoing social support (group continuity, coaching, peer accountability)Integration with health coaching or clinical follow-upD. The Behavior-Change Science Perspective
Dr. Mauriello brings behavior-change psychology into the teaching kitchen. Effective programming uses:
Goal-setting and self-monitoring: Participants set achievable goals and track progressMotivational interviewing: Coaches explore ambivalence and elicit intrinsic motivationSocial support and accountability: Group model provides peer support and accountabilityHabit stacking: Linking new behaviors (cooking) to existing routinesAddressing barriers: Identifying and problem-solving specific obstaclesSelf-efficacy building: Celebrating small wins to build confidenceStory and narrative: Sharing success stories and personal connection
PROGRAM MODELS FOR WELLNESS, HEALTHCARE, AND EMPLOYERS
A. Wellness Centers and Destination Model
Components:
On-site teaching kitchen or demonstration spaceRotating seasonal menus aligned with whole-food plant-forward principlesMultiple daily culinary classes (basic skills, specific cuisines, dietary modifications)Grocery store tours and shopping educationNutritionist consultationsIntegration with fitness, stress management, and sleep programmingRetreat experiences combining food education, dining, and wellness activities
Expected outcomes:
Participants return home with renewed confidence in cookingSustained dietary improvement through continued engagementReferrals and word-of-mouth marketing driven by tangible resultsB. Healthcare and Clinical Model
Components:
Group medical visits or disease-specific cohorts (diabetes, hypertension, heart disease reversal programs)Integration of culinary education with medical oversightUse of whole-food plant-forward diet as primary interventionMeasurement of cardiometabolic markers, medication changes, and quality of lifeReferral pathways to community teaching kitchens and wellness centersExpected outcomes:
Disease reversal and medication reductionImproved patient satisfaction and engagementCost savings through prevention and disease managementIntegration of lifestyle medicine into standard clinical careC. Corporate and Workplace Model
Components:
Monthly lunch-and-learn cooking demonstrationsOn-site or nearby teaching kitchen partnershipsWorkplace health coaching emphasizing nutritionHealthy food options in workplace cafeteria (with education on selections)Cooking challenges or competitions (friendly, team-based)Integration with cardiometabolic risk reduction and wellness programsExpected outcomes:
Improved employee health metrics (weight, blood pressure, glucose)Increased engagement and moraleReduced healthcare costsReduced absenteeism
Community and Equity Model
Components:
Mobile teaching kitchens serving underserved neighborhoodsPartnerships with community health workers and trusted local leadersCulturally relevant recipes and ingredientsAddressing food insecurity through cooking education and resource referralFree or low-cost programsExpected outcomes:
Improved health equityCommunity empowerment and skill-buildingIncreased access to whole-food nutrition
VI. MESSAGING: LANGUAGE AND FRAMING
When promoting food-as-medicine programming, wellness operators and healthcare providers should use language consistent with GWI’s standards for integrity and responsible communication:
Use these terms:
“Supports metabolic health”“Reduces risk of chronic disease”“Improves blood pressure / glucose / cholesterol”“Enhances nutrition quality”“Promotes healthy weight”“Supports gut health”“Supports brain health”Avoid:
“Cures diabetes / heart disease / cancer” (unless supported by rigorous evidence and appropriate medical context)“Detoxifies the body” (unsupported)“Reverses aging” (overstated)Unqualified health claims without evidence
Nuance:
Type 2 diabetes, hypertension, and some cardiovascular disease can be “reversed” or go into remission with sustained dietary and lifestyle change, but this requires rigorous medical supervision and measurement.Use “associated with” or “linked to” for observational evidenceUse “shown to” or “proven to” for intervention trial evidence
VII. RECOMMENDATIONS FOR IMPLEMENTATION IN 2026
A. For Wellness Centers and Operators
Develop or partner for a teaching kitchen: Start small (monthly classes) if full kitchen is not available; partner with community kitchens, culinary schools, or dining venues.Train staff: Ensure fitness, nutrition, and wellness staff understand food-as-medicine principles and can speak credibly about nutrition.Create recipes and menus: Curate or develop simple, delicious recipes aligned with plant-forward whole-food principles.Integrate across programs: Weave culinary medicine into fitness classes (“fuel for movement”), stress management (“mindful eating”), and sleep programming (“foods that support sleep”).Measure and communicate: Track outcomes (participant feedback, dietary adherence, metabolic improvements) and share results with guests and stakeholders.Build community: Use teaching kitchens and food experiences as community-building platforms, not just transaction points.B. For Healthcare Systems and Clinicians
Pilot group medical visits: Create diabetes, hypertension, or weight management cohorts that integrate culinary education, medical monitoring, and behavior change coaching.Partner with wellness centers: Refer patients to teaching kitchen programs; share data on outcomes.Nutrition as first-line therapy: Treat whole-food plant-forward diet as a primary intervention for metabolic and cardiovascular disease, not an afterthought.Multidisciplinary teams: Include registered dietitian nutritionists, culinary professionals, health coaches, and physicians in program design.Education and credentialing: Ensure clinical staff are trained in nutrition science and culinary medicine principles.
C. For Employers and Corporate Wellness
Budget for culinary programming: Allocate funds for teaching kitchen partnerships, cooking classes, and nutrition coaching as core wellness investments.Highlight brain and cardiovascular health: Frame culinary programming as supporting cognitive performance, energy, mood, and longevity—not just weight loss.Create culture change: Use culinary education to shift workplace culture toward plant-forward eating, making healthy choices normal and celebrated.Measure impact: Track dietary changes, metabolic markers, engagement, and cost savings.Sustainability: Ensure programs are ongoing and integrated into annual wellness calendars, not one-time events.
SOURCES:
Lifestyle Medicine Initiative at the Global Wellness Institute. Bringing Healthcare Into the Kitchen: Harnessing the Power of Food as Medicine (webinar recording, February 2025 Webinar
American College of Lifestyle Medicin
Lifestyle Medicine Overview.
ACLM Culinary Medicine Resources and Teaching Kitchen Collaboration.
