Food is Medicine Summit

Food is Medicine Summit
Join us for the inaugural Georgia Food is Medicine Summit, a free, one-day event bringing together health professionals from across the region to explore the power of food as a tool for prevention, treatment and healing. Designed for professionals working with health plans, provider organizations, and academic institutions, this summit dives deep into innovative strategies that integrate nutrition into healthcare delivery to improve outcomes and advance health access. Together we can build a healthier future by making medically tailored meals an integral part of healthcare.

What to Expect:
Leading voices in Food is Medicine innovation
Case studies from local and national models
Practical strategies to improve outcomes through nutrition
Networking with clinicians, care managers, researchers & policy experts

Full panel information coming soon.

Spice Up Your Practice: Culinary Medicine for Hypertension Control
Open Hand in partnership with CulVita Consulting LLC is excited to present a Culinary Medicine Cooking Workshop for medical professionals. This two-hour event includes education from Kavita Patel, MD, founder of CulVita Consulting LLC, and Certified Culinary Medicine Specialist, as well as an Open Hand Registered Dietitian Nutritionist. The Cooking Workshop will provide a unique experience covering how optimal nutrition relates to hypertension prevention and management with a hands-on cooking experience that incorporates a plant-based meal and DIY spice blend. Participants will have the opportunity to submit for CME/CE credits through Learner+. After the event, a tour will be provided of Open Hand's new campus where they cook and deliver 5,000 medically tailored meals a day. All participants will receive produce as well as educational materials and spice blend to take home.

Date: Thursday, October 30, 2025
Time: 1:00pm - 3:30pm
Location: Open Hand Teaching Kitchen
1380 West Marietta Street NW
Atlanta, Georgia 30318
Class Fee: $300

Learning Objectives:
1. Analyze the pathophysiology of dietary patterns on blood pressure control.
2. Understand the role of sodium and potassium intake on blood pressure management.
3. Identify key components of the DASH diet and compare it to the Mediterranean diet.
4. Demonstrate culinary techniques that maximize flavor while minimizing sodium content.
5. Apply specific, evidence-based nutrition recommendations for managing blood pressure, in addition to pharmacologic management, in the clinical setting.