Sherene is an award-winning dietitian and chef focused on sustainable food and plant-based nutrition. She served as the Nutrition Director for L.A. Kitchen, a non-profit focused on serving low-income seniors, empowering former foster youth, formerly incarcerated, and formerly homeless individuals. As a USC Trojan, she was excited to co-create USC Keck Medical School’s first nutrition selective for med students, the Culinary Medicine Selective. In 2017, she received the Excellence in Hunger and Environmental Nutrition Leadership Award from the Academy of Nutrition and Dietetics and in 2018, she was recognized by USC Keck Medical School for Outstanding Teaching Contributions. 

Currently, she works as a consultant educator focused on building sustainable nutrition initiatives with plant-based brands, co-developed the first Certificate of Training on Sustainable Food Systems for dietitians, teaches at California State University, Los Angeles and USC Keck School of Medicine. Sherene serves on two boards as the Chair Elect for the Academy of Nutrition and Dietetics, Vegetarian PracticeGroup and as the Nutrition Advisor for the Plant Based Foods Association. Sherene has an M.S. in Nutrition from California State University, Los Angeles, B.S. in Public Policy and Business Law from USC and Chef’s Training from the Natural Gourmet Institute.

Wednesday, June 5, 2019
In a recent study published in the New England Journal of Medicine, the researchers studied how effective it was to prevent cardiovascular disease with a Mediterranean Diet with either olive oil or nuts and concluded that “the incidence of major cardiovascular events was lower among those assigned to a Mediterranean diet supplemented with extra-virgin olive oil or nuts than among those assigned to a reduced-fat diet.”
Monday, February 11, 2019

2018 showcased the continued growth in plant-based food innovation, interest, and sales. According to Innova Market Insights, consumers are drawn to plant-based foods based on the growing cross-sectional interest that drive its popularity: sustainability, health, and ethics from plant-based ingredients.