Implementing Evidence-Based Culinary Medicine Programs with ACCM: Worksheet

Handout provided in conjunction with the Health meets Food: The Culinary Medicine Conference 2026 presentation: "Building a Culinary Medicine Program: Health Systems" by Angela Fals, MD, FAAP, DABOM, CCMS

Vision:
Goals:
Audience:
Overarching Principles:

About My Health Care System (in regards to Culinary Medicine)

Strengths:
Gaps:
Where do I see Culinary Medicine fitting into my current health care system? (Department, location, etc)
Are we able to form an interdepartmental Committee or Governance Board?  Which departments?

Kitchen Space

Is there an exisiting teaching kitchen?
Is there an existing space that could be used as a teaching kitchen (e.g., school, church, community center, etc)?

Culinary Garden

Is there an existing culinary garden? Farm?
Is there an existing space that could be used as a culinary garden?

Multidisciplinary Champion Team

Administrative:
Coordinator:
Physician/ Provider:
Chef / Chef-RD:
RD / Chef-RD:
CCMS/ CCMP certified?

Community Partnerships

Which community partners can I work with to establish a Culinary Medicine program? (past, current, future)

Culinary Medicine Curriculum

Is my healthcare system aligned with nutrition education?
Are there any existing cookbooks or recipes?
If not, what are the existing curricula used?

Research component

Budget:
Languages (spoken by interested staff):
Other:
Next Steps:
1.
2.
3.
4.