Recap: Food & Nutrition Conference & Expo

Potatoes USA engaged registered dietitians at the largest nutrition professional gathering in the United States, the Food & Nutrition Conference & Expo (FNCE) through two dynamic events highlighting potatoes’ role in culturally inclusive dietary guidance and culinary medicine. These sessions showcased potatoes as affordable, nourishing, and versatile, while fostering meaningful dialogue among dietitians, authors, and educators.

Nourish & Thrive Workshop

• Potatoes USA supported a panel presentation and interactive discussion including approximately 40 nutrition professionals—spanning communications, academia, and community leadership. The topic focused on dismantling barriers to culturally appropriate nutrition guidance.
• Registered Dietitians discussed the importance of culturally appropriate and affordable foods, like potatoes, within dietary guidance and recommendations.
• During the meeting, dietitians enjoyed nourishing, culturally diverse potato dishes while discussing opportunities to improve Americans’ nutrition status.
• The workshop’s takeaways will be published and shared with health professionals and academic audiences, and Potatoes USA will be credited as a supporter of this initiative.

An Inside Look at the World of Culinary Medicine

• Potatoes USA sponsored a panel discussion featuring cookbook authors and registered dietitians Olivia Thomas, Toby Amidor, Maya Feller, and Christina Badarocco. This session attracted 40 professionals passionate about culinary medicine and nutrition storytelling.
• The discussion emphasized integrating beloved traditional foods, including potatoes, into everyday cooking and culinary nutrition education.
• Potatoes were the star of the menu and celebrated within breakout groups’ discussions, as dietitians recognized their value in culinary nutrition education and application.

Both the Nourish & Thrive Workshop and An Inside Look at the World of Culinary Medicine allowed Potatoes USA a chance to position and showcase potatoes as a food for health within dietary recommendations and culinary medicine education and application.