Breaking Down Barriers to Implementation of Culinary Medicine in Patient Care

Date: Wednesday, August 26, 2026
Time: 1:00 – 3:00 PM ET

This roundtable brings together three culinary medicine-trained clinicians who have built and sustained real patient care programs across distinct practice environments. Their models share a common thread: patients don’t just receive nutrition counseling—they see, taste, and touch food. Hands-on culinary medicine, whether delivered in a teaching kitchen, a community space, or a virtual format, is central to how these programs drive behavior change and measurable health outcomes.

Whether you’re still making the case internally or actively building your program, you’ll leave with a clearer roadmap and concrete strategies you can apply in your own setting. Topics include:

• Building the clinical case for culinary medicine: what evidence matters and how to use it
• Building the financial and business case: billing, revenue models, and pro forma thinking
• Delivery model options: shared medical appointments, group visits, virtual and hybrid formats
• Referral pathways and EHR integration
• Operational realities: staffing, kitchen logistics, food procurement, and space
• Measuring and reporting outcomes for clinical and financial impact
• Scaling and sustaining what you’ve built
  

  ---

Presenter & Moderator: David Dungan, MD, FACP, FAAP, CCMS

Presenter: Ben Campos, PA-C, CCMS

Presenter: Amy Pinkham, MS, RDN, CCMS

This roundtable is pending accreditation for 2 AMA PRA Category 1 Credits, 2 CDR CPE credits, 2 ANCC contact hours, and 2 ACPE contact hours.