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Speakers: Prof Tamara Bucher & Ms Franziska Scheidegger-Balmer Author: Rishi Khiroya Edited by: Sarah Armes, Sarah Anderson, Prof Sumantra (Shumone) Ray This blog summarises key discussions and findings from an International Academy of Nutrition Educators (IANE) webinar. The full webinar recording will be available on the NNEdPro VLE. Culinary Nutrition in Practice: Moving beyond Healthy Eating Advice Nutrition advice is widely available, yet many people still struggle to apply it in everyday life. Between busy schedules, rising food costs, limited cooking confidence, and increasing reliance on convenience foods, knowing what to eat does not always translate into healthier habits. These were a handful of the key themes explored during a recent webinar focused on culinary nutrition and culinary medicine. Throughout the webinar, the speakers discussed how practical food skills, cooking confidence, and food literacy may support healthier behaviours and improve long-term health outcomes. Rather than focusing solely on nutritional theory, the session highlighted how nutrition education can be translated into real-world settings through hands-on learning, community programmes, and accessible resources. Bridging the Gap Between Knowledge and Everyday Life One of the central themes explored during the webinar was the growing disconnect between nutrition knowledge and daily practice. The speakers highlighted the decline in home cooking and increasing reliance on meals prepared outside the home, trends that may contribute to poorer diet quality over time. Alongside this, presenters discussed how healthcare professionals often receive limited nutrition education, despite diet-related disease remaining a major public health concern. The webinar explored the growing fields of culinary nutrition and culinary medicine, both of which support food security by equipping people with the skills, knowledge, and access they need to consistently make and consume healthy meals. While culinary nutrition often focuses on community education and food literacy, culinary medicine is more closely linked to healthcare settings and the concept of “food as medicine” to support disease prevention and management. Importantly, the speakers emphasised that cooking skills are about far more than simply following recipes. Culinary education programmes may help improve confidence, independence, food literacy, and the ability to make healthier food choices in everyday life. Behaviour change, accessibility, and sustainability were recurring themes throughout the presentation. Accessibility, Independence and Community-Based Approaches A range of programmes and frameworks were presented during the webinar, each exploring different ways culinary nutrition can be applied in practice. One of the featured initiatives was the “No Money No Time” programme, which focused on helping individuals make healthier food choices despite barriers such as limited time and affordability. The platform allows users to assess the nutritional quality of their meals and provides practical suggestions and healthier alternatives where appropriate. The programme aims to address the competing priorities people face around food, so nutrition advice and suggestions must be realistic and practical. Another key initiative mentioned was the Cook-Ed model, a framework designed to help culinary programme providers identify and incorporate cooking skills that may support improved dietary and health outcomes. The framework emphasised the importance of evidence-based programme development and highlighted how culinary education interventions can be more systematically designed and evaluated, rather than delivered as isolated sessions. The webinar also explored the role of culinary medicine within healthcare education. It highlighted the growing awareness that traditional medical education does not adequately cover nutrition. The speakers discussed how culinary medicine may help bridge this gap, with a successful programme including features such as teaching nutrition knowledge translation into clinical scenarios and providing practical cooking experience. There was also an emphasis on developing a Food Literacy Tool for young adults, recognising that this population consumes the highest proportion of ultra-processed foods in Switzerland. The researchers highlighted that many young adults are increasingly living alone and may face barriers such as limited time, space, and resources for cooking. The project aimed to develop and test a tool to assess skills and nutrition knowledge, helping inform future culinary nutrition interventions tailored to this population. One of the most impactful examples presented was the EssEntial programme, which focused on supporting young adults with intellectual disabilities through culinary nutrition education. Individuals with intellectual disabilities face greater health inequalities than the general population, whilst independent living may also be associated with increased sedentary behaviour and poorer dietary habits. The speakers discussed how culinary nutrition programmes like the EssEntial programme may support not only nutritional knowledge, but also confidence, independence, and social participation. Researchers used focus groups and expert input to identify important skills and develop an accessible intervention relevant to everyday life. The programme included eight modules covering kitchen safety, food safety, cooking skills, and nutrition, using simple everyday recipes. Final Reflections Overall, the webinar highlighted how culinary nutrition and culinary medicine are evolving beyond traditional healthy eating advice. Rather than focusing solely on nutrients and dietary recommendations, many of the approaches discussed aimed to empower individuals with practical skills, confidence, and greater independence in their food choices. The webinar also demonstrated the importance of accessibility, behaviour change, and community involvement when designing nutrition interventions. Whether through healthcare education, food literacy programmes, or community-based activities, culinary nutrition has growing potential as a practical public health tool. Ultimately, the sessions reinforced that improving nutrition is not simply about providing information but helping people develop the confidence, skills, and support needed to apply that knowledge in everyday life. References: Asher, R.C. et al. (2020) ‘Cook-EdTM: A model for planning, implementing and evaluating cooking programs to improve diet and health’, Nutrients, 12(7), p. 2011. Available at: https://www.mdpi.com/2072-6643/12/7/2011

Author: Gerald Cheruiyot Reviewed by: Sarah Armes, Sarah Anderson, Professor Sumantra (Shumone) Ray This blog is a reflection of the NNEdPro-IANE Summer School, a Foundation in Applied Human Nutrition, 2026 cohort. More Than a Classroom The Summer School sits at the heart of NNEdPro's Foundation Certificate in Applied Human Nutrition, a programme accredited and endorsed for Continuing Professional Development (CPD) by the Royal College of Physicians and the Royal Society of Biology, among other leading professional bodies. It draws together core areas of nutritional science, research methods, clinical practice, and public health policy. What makes it meaningful isn't just the breadth of topics covered, but rather how those elements come together, and what happens when a room full of people from different professional backgrounds works through them side by side. Before arriving in Cambridge, participants had already engaged with self-directed learning through a series of online lectures on NNEdPro's Virtual Learning Environment VLE). This meant that when the cohort came together for the live Masterclasses, the focus shifted from taking in new information to working through evidence in structured case studies, allowing participants to test ideas and assumptions together rather than learning in isolation. When Theory Meets the Real World That spirit of shared inquiry carried straight into the sessions themselves, which consistently pushed participants to engage rather than simply listen. This was most evident in the Critical Appraisal Workshop on Day One. In small groups, participants reviewed research papers, examined study design and methods, identified limitations and assessed whether the data supported the conclusions. Groups then presented their analyses to the wider cohort. The format was deliberately demanding and encouraged clarity of thought, particularly when interpretations were tested through follow‑up questions. For many participants, this was where theoretical knowledge was applied directly to practical evaluation. A guest lecture from Dr Marko Kerac of the London School of Hygiene and Tropical Medicine deepened that encounter with reality. His session on malnutrition in infants and young children, covering the MAMI framework, the 2023 WHO Wasting Guideline, and the evidence for treating the mother and infant as a single unit of care, was dense and well-evidenced. But what lingered most was not a statistic or a framework. It was the moral urgency underneath it all. Dr Kerac made a clear case that nutrition is not only a clinical or scientific problem, but also a political one. The course also incorporated an interactive exercise interweaving Yoga-inspired stretching and breathing as well as an comprehensive session on mindful wellbeing and self-care based on the philosophy of ‘VIHASA’ providing a counterbalance to the nutrition sessions, and acknowledging the importance of supporting the wellbeing of those working in demanding health and nutrition settings. From Global Policy to the Patient in Front of You Day Two built on the themes of the first day by moving between policy, practice, and clinical application. The morning opened with a global lens. In small groups, participants investigated real health promotion programmes, such as Australia's Crunch and Sip initiative, the UK's 5 a Day campaign, and evaluated them against the UN Decade of Action on Nutrition pillars and the Sustainable Development Goals. The discussion highlighted the challenges of implementation, with participants noting how interventions supported by strong evidence can struggle to achieve impact when introduced into real communities. The afternoon brought things closer to home. Working through a case study using the Malnutrition Universal Screening Tool (MUST), participants applied the five-step screening instrument to a patient scenario, calculating risk categories and mapping management implications. This activity reflected the types of decisions and conversations encountered routinely in clinical and community settings. Guest presentations from Dr Rajna Golubic, a Consultant in Diabetes and Endocrinology and Associate Director at NNEdPro, on cardiometabolic health, and from Professor Martin Kohlmeier on nutrigenetics and nutrigenomics, reinforced the link between scientific evidence, policy frameworks, and patient care, demonstrating how these areas connect in practice. The Best Part? The Other Participants Of course, what happens in the room is only part of the story. Just as important as the sessions themselves were the people attending them. This year's cohort brought together healthcare professionals, researchers, dietitians, and early-career practitioners from across the world. Each came with their own experiences, challenges and points of view, and those differences shaped the discussions in ways that could not have been planned. The Essay Competition, the Critical Appraisal Workshop and the multiple-choice examination are all part of how the programme holds itself to a standard. But the cohort itself is part of what makes that standard worth reaching for. What You Take Home As the Summer School came to a close, what stood out was not only what had been covered, but how it had been experienced. Over the two days, nutrition shifted from a subject of study to something participants actively applied. Evidence was examined alongside policy, and global frameworks were considered in relation to clinical and community settings. The focus consistently returned to real people and real decisions, reinforcing the close connection between science, policy, and practice. This change didn't result from any single session or speaker, but from the combined experience of the programme, reviewing research papers, working through case studies, and discussing ideas informally between sessions. For many participants, these cumulative experiences had a lasting impact beyond the Summer School itself. Ready to Join the Next Cohort? Each year, the Summer School brings together a new cohort, but the intention remains the same: to create a space where ideas can be explored, challenged and connected to real-world practice. The Foundation Certificate in Applied Human Nutrition is delivered in a blended online format, with pre-recorded lectures available at your own pace via the Virtual Learning Environment, followed by live mentored sessions attended online or in person in Cambridge. Beyond the certificate, participants gain automatic one-year associate membership to the International Academy of Nutrition Educators (IANE), a pathway into NNEdPro's global Regional Networks, a 20% discount on publishing in BMJ Nutrition, Prevention & Health, and discounted registration for the NNEdPro International Summit on Food, Nutrition and Health. If you are curious about nutrition, whether from a clinical, research or public health perspective, the next cohort will gather again in April 2027. Find out more at www.nnedpro.org.uk/summer-school. But the conversation does not have to wait until then. The discussions that began in those Cambridge seminar rooms, about evidence and policy, about global systems and individual patients, about what nutrition really demands of us, deserve a bigger stage. That stage is the 12th International Summit on Food, Nutrition and Health, where researchers, clinicians, policymakers and advocates from across the world come together to take these questions further. It is the natural next step for anyone who believes that well-executed nutrition science, applied boldly, has the power to change lives. We hope to see you there. Register now at www.nnedpro.org.uk/summit.

Author: Rishi Khiroya Edited by: Sarah Armes, Sarah Anderson, Prof Sumantra (Shumone) Ray This blog summarises key discussions and findings from an International Academy of Nutrition Educators (IANE) webinar, by key speaker Sucheta Mitra. The full webinar recording will be available on the NNEdPro VLE. Why do food habits change after migration? Migration often brings significant changes to everyday life. Food is no exception. A recent webinar explored food consumption behaviours among Eritrean migrants in Switzerland, drawing on findings from a qualitative study. Eritrean migrants represent one of the largest migrant groups in Europe and Switzerland, yet there remains limited research exploring how their food practices evolve post-migration. The underlying study was initiated and implemented by Sucheta Mitra, Associate Director at the NNEdPro Global Institute for Food, Nutrition and Health, as part of her MSc thesis research at the Bern University of Applied Sciences, where the work was conducted under primary academic supervision, with external advisory support from NNEdPro. How was this explored? The study underpinning the webinar combined a literature review with six expert interviews and four focus group discussions involving Eritrean migrants living in Switzerland (n=30 participants). Participants were recruited through community settings such as Ethiopian-Eritrean restaurants, religious institutions, and local organisations, thereby capturing rich, context-specific insights. Discussions were often held in familiar settings, such as cafés and Eritrean restaurants, where shared food and coffee rituals fostered a sense of comfort and trust. This approach supported open and meaningful conversation around food practices and lived experiences. At the same time, challenges such as language barriers, translation needs, and group dynamics were acknowledged, which may have influenced how some perspectives were expressed. What did the webinar reveal? Food emerged as far more than a source of nutrition. It was deeply tied to cultural identity, social belonging, and heritage. Many participants described a strong desire to maintain traditional practices within the home, including preparing dishes such as Injera and Zigni, and preserving communal eating traditions. However, maintaining these practices was not always straightforward. Economic constraints, including low income and the high cost of traditional ingredients such as teff flour, often limited their food choices. In some cases, this led to substitutions with more affordable alternatives, which could affect both authenticity and nutritional value. Time pressures also played a key role. Traditional cooking methods were often seen as time-intensive, making them difficult to sustain alongside work and family responsibilities. As a result, many participants described shifting towards more convenient, processed foods, particularly outside the home. This created what could be described as a “dual cultural identity”, where traditional foods were maintained in private settings, while more Westernised eating patterns were adopted in daily routines such as work. Generational differences further shaped these changes, with younger individuals showing a stronger preference for Western foods, which influenced household choices and increased financial strain. What does “healthy eating” mean in a new environment? Participants commonly associated “healthy” eating with fresh, unpackaged, and homemade foods. However, limited nutrition literacy, combined with language barriers, made it challenging to navigate unfamiliar food environments and interpret food choices. Difficulties understanding food labelling in Switzerland often led to confusion and uncertainty in food selection. As one participant described, they “thought they were buying sardines, but realised it was cat food.” How can we better understand these problems? These experiences can be understood through Social Practice theory, which highlights how behaviours are shaped by the interaction between access to resources, skills and knowledge, and cultural meanings (Giordono et al., 2022). In this context, dietary change is not driven by a single factor but by the dynamic relationship between these elements. Key discussion points from the panel During the webinar, the panel discussion focused on the broader implications of these findings. In particular, there was emphasis on the role of local government in improving access to culturally appropriate foods and supporting community-led initiatives. This discussion also highlighted how similar dietary transitions can be observed across other migrant groups, reflecting shared challenges in balancing cultural preservation with adaptation in new food environments. Additionally, it was noted that varying levels of understanding around diet-related conditions such as obesity and diabetes may influence food choices and long-term health outcomes, underscoring the importance of accessible, culturally relevant health education. What does this mean for practice and support? These findings highlight the need for culturally sensitive and context-specific approaches to nutrition. Improving access to traditional foods, supporting multilingual food literacy, and addressing structural barriers such as cost and accessibility may help support healthier dietary transitions, while also preserving cultural identity within migrant communities. This work also raises the question as to whether migration due to economic or political insecurity can inadvertently lead to a state of food and nutrition insecurity instead and therefore future efforts must uncover and mitigate the determinants of such untoward phenomena. As migration continues to shape diverse populations across Europe, recognising and responding to these complex influences on food behaviour will be essential in promoting both health and cultural inclusivity. References: Giordono, L.S. et al. (2022) ‘Food practice lifestyles: Identification and implications for energy sustainability’, International Journal of Environmental Research and Public Health. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC9103468/ (Accessed: 30 March 2026).

CN Articles < Key Outputs page KEY Outputs Complete Nutrition Other Articles Magazine Newsletters CN Articles Complete Nutrition NNEdPro contributes to a regular column in Complete Nutrition magazine, a key resource for dietitians, clinicians, nutritionists, and other nutrition and healthcare professionals. Our articles highlight emerging research, innovations in nutrition education, and the integration of nutrition into healthcare practice. Recent topics include the role of food systems in health equity, the impact of culinary interventions on well-being, advancements in nutrition research infrastructure, and reflections on transdisciplinary progress in nutrition science and education. Browse our articles below to explore our latest work! 2026 The Power of Networks May 2026 Climate Change on our Plates March 2026 2025 2024 Beyond the Prescription December 2025 Columns of Change June 2025 Precision Nutrition & Cognitive Health October 2025 The Therapeutic Power of Cooking January 2025 iKANN’s New Independent Research Registry for Food, Nutrition and Health. April 2025 Empowering Communities Through Culinary Education October 2024 NNEdPro 15-Year Odyssey March 2024 Democratising and Decolonising Food and Nutrition - From Science to Society June 2024 2023 Exploring the Potential for Further Research into Novel Approaches in the Treatment of Food Allergy December 2023 The Changing Landscape of Bowel Cancer in the UK June 2023 The NNEdPro MTKi Initiative in the United States October 2023 Supporting Health Behaviours in Men of African and Caribbean Heritage March 2023 2022 2021 A new normal for healthy diet and lifestyle habits? December 2022 Junior Dietitian‐Led Malnutrition Training for Nursing & Healthcare Staff: A model for wider implementation? September 2022 Meal Kits. Can They Deliver? June 2022 Childhood Malnutrition April 2022 Planning for Impact to Support Individuals Newly Diagnosed with Diabetes December 2021 The Mobile Teaching Kitchen Model from Local to Global June 2021 Long‐COVID and Nutrition. In preparation for a novel clinical challenge. October 2021 Accelerating Nutrition Capacity Building for UK Doctors and Health Professionals April 2021 2020 Dietitians & their Role in Medical Education Nov 2020 Micronutrients & COVID‐19 May 2020 Will climate change lead to global dietary change? March 2020 2019 A Review of NNEdPro Summer Events 2019 Oct 2019 Feed for Health Jun 2019 Bringing our 2025 vision of an International Knowledge Application Network in Nutrition (IKANN25) to life in partnership with GODAN May 2019 The Online Diet Wars: What is it achieving? Feb 2019 2018 NNEdPro: A Year in Review and 2019 Sneak Peak Dec 2018 The NNEdPro GODAN Partnership Nov 2018 Food Allergy Can Be Fatal Oct 2018 Can the Kitchen be an Effective Classroom for Nutrition Education? Sep 2018 Nutrition Science in the Lab Jul 2018 Behind the Scenes @ 10 Years Jun 2018 Nutrition as a Hard Science May 2018 A Decade of Laying Foundations Apr 2018 Turning a Terrific Two: The NNEdPro Australia and New Zealand (ANZ) Network Jan 2018 2017 I-KANN-25: A Case Study from India Dec 2017 Nutrition Week 2017: Summer School and Summit In Review Oct 2017 NNEdPro Wins MNI Award Sep 2017 An Online Toolkit to Improve Nutritional Care Aug 2017 Three Strategies to Integrate Nutrition into Existing Medical Curricula Jun 2017 A Cambridge based dual approach to capacity building in clinical and public health nutrition May 2017 The Renaissance of the Mediterranean Diet Apr 2017 Cooking up a Novel Recipe for Medical Nutrition Education Mar 2017 2016 NNEdPro Global Centre for Nutrition and Health: Translating knowledge, through education, into practice Dec 2016 The GODAN-UN Summit 2016: Can open data ensure better nutrition and global food security? Nov 2016 Is there a solution to tackling child malnutrition in urban slums? Oct 2016 What should we teach students about nutrition? Sep 2016 Scaling up Nutrition in Morocco Aug 2016 Nursing Essay Competition 2016 Jun 2016 NNEdPro Down Under - Launching an Australia and New Zealand Network May 2016 An Evidence-based ‘gut feeling’: Dietary polyphenols and the gut microbiome Apr 2016 International initiatives in nutrition education and related research Mar 2016 2015 NNEdPro: Who are we? Dec 2015 Same Challenge- different countries- common voice! Oct 2015 NNEdPro at the World Congress on Public Health 2015 Jun 2015 Strengthening doctors’ nutrition knowledge and education. May 2015

NNEdPro Global Institute for Food, Nutrition and Health is an award-winning interdisciplinary think-tank, building upon 10 years of nutrition education, research and innovation. 2025 IMPACT REPORT Target 2030: Food and Nutrition Policy - From Human to Planetary Health Published December 2025 APPEAL: 18 years of impact. One shared goal: a world where nutrition shapes policy and saves lives. We can't do it without you. Back our crowdfunding campaign today and help NNEdPro reach Target 2030. Donate Now - every pound counts. Founded in Cambridge (UK) in 2008 and directed by Professor Sumantra (Shumone) Ray , the NNEdPro Global Institute for Food, Nutrition and Health, along with its partner initiatives seeks to advance and implement food and nutrition knowledge for health and society. Our aim is to improve nutrition-related health outcomes by training professionals, strengthening research, implementing solutions and addressing inequalities, in line with the United Nations' Sustainable Development Goals . Together, through cutting-edge action-oriented research, training, and interdisciplinary partnerships, we can improve food and health systems – from production through to consumption, and beyond into frontline healthcare – focusing on equitable access to knowhow at all levels, to change behaviours and facilitate sustainable improvements in global nutrition. Check out our latest Impact Report and join us in shaping the future - your support makes a difference! Proudly working with let's end malnutrition by 2030 OUR TOP OFFERINGS The Mobile Teaching Kitchen International Initiative The NNEdPro Mobile Teaching Kitchen International Initiative empowers vulnerable community members by teaching skills such as culinary nutrition education and microenterprise. It aims to enhance the health and wellbeing as well as address the economic challenges of women, children and families, including those at risk of nutritional deficiencies. LEARN MORE DONATE forum for democratising food & nutrition: A Knowledge & Advocacy Initiative Following the resounding success of our 2024 Summit on Democratising and Decolonising Food & Nutrition, attended in person by over 500 delegates and supported by a vast number of global and regional stakeholders, we are pleased to announce the creation of a knowledge and advocacy forum dedicated to progressing the actions arising from this highly impactful Summit. LEARN MORE DONATE Global Nutrition Observatory for Medical Education (GNOME) Initiative The Global Nutrition Observatory for Medical Education (GNOME) initiative aims to act as a global platform to gather evidence, strengthen regional networks and drive policy change so that nutrition education becomes an integral part of medical training worldwide. LEARN MORE DONATE BMJ NUTRITION, PREVENTION & HEALTH A peer-reviewed journal publishing high-quality research on the role of nutrition in disease prevention, health promotion, and policy impact. Read More > ADVISORY SERVICES To provide independent, evidence-informed advisory and consulting support to organisations across health, education, food systems, and policy, translating nutrition science into practical, scalable solutions for real-world impact. Read More > DATA SCIENCE AND EVIDENCE SyNtHESIS HUB A hub for advancing research literacy and analytical skills through tailored training, collaborative projects, and evidence-based insights for informed decision-making in nutrition and health. Read More > foundation certificate in applied human nutrition An intensive programme equipping professionals with evidence-based knowledge and practical skills in nutrition science, research, and policy to drive global health impact. Read More > INTERNATIONAL ACADEMY OF NUTRITION EDUCATORS A global network supporting professionals in advancing nutrition education, leadership, and research to improve health outcomes worldwide. Read More > human nutrition intervention studies To offer expert support, guiding organisations in designing, implementing, and evaluating evidence-based strategies to improve dietary behaviours, health outcomes, and nutrition policies. Read More > NNEdpro in the news our numbers +28,800 Followers across all social media platforms. +24,000 People served annually by our base Mobile Teaching Kitchen. +315 Alumni of our flagship summer school & foundation certificate training. 100 S Professionals receiving specialised training in nutrition and health every year. +500 In person registrants for our 2024 International Summit and many more online. +350 Invitations to deliver academic teaching & scientific presentations. our publications +240 Peer-reviewed journal papers directly led by our projects. +70 Scientific articles for knowledge dissemination. +13 Textbooks and chapter contributions. We successfully completed the 11th International Summit on Food, Nutrition and Health in Scotland in December 2025 under the theme Target 2030: Food and Nutrition Policy - From Human to Planetary Health . Please take some time to check the photos from the event, the outstanding abstracts we received, and how our programme went. Please also take a moment to learn about our 2026 Summit here . Establishment of a Scottish hub NNEdPro has an established and growing presence in Scotland, building on longstanding roots in clinical and public health nutrition and strengthened by the opening of our strategy office in Dundee. Since then, we have developed a strong regional network, delivered impactful community programmes through the Mobile Teaching Kitchen, and formed strategic partnerships with leading academic, community, and policy organisations. From large-scale events such as the 11th International Summit on Food, Nutrition and Health to local culinary education initiatives reaching over a thousand community members, our work in Scotland reflects a commitment to collaboration, innovation, and sustainable impact, with plans to further expand our reach and contribution in the years ahead. Learn more about our Scottish hub here . Latest CONTENT Culinary Medicine and Nutrition Education - Why, what and how? Speakers: Prof Tamara Bucher & Ms Franziska Scheidegger-Balmer Author: Rishi Khiroya Edited by: Sarah Armes, Sarah Anderson, Prof Sumantra (Shumone) Ray This blog summarises key discussions and findings from an International Academy of Nutrition Educators (IANE) webinar. The full webinar recording will be available on the NNEdPro VLE. Culinary Nutrition in Practice: Moving beyond Healthy Eating Advice Nutrition advice is widely available, yet many people still struggl Inside the NNEdPro Summer School: A Reflection on Learning, Practice and Perspective Author: Gerald Cheruiyot Reviewed by: Sarah Armes, Sarah Anderson, Professor Sumantra (Shumone) Ray This blog is a reflection of the NNEdPro-IANE Summer School, a Foundation in Applied Human Nutrition, 2026 cohort. More Than a Classroom The Summer School sits at the heart of NNEdPro's Foundation Certificate in Applied Human Nutrition, a programme accredited and endorsed for Continuing Professional Development (CPD) by the Royal College of Physicians and the Royal Society o Exploring Food Consumption Behaviour Among Eritrean Migrants in Switzerland: A Scoping Study Author: Rishi Khiroya Edited by: Sarah Armes, Sarah Anderson, Prof Sumantra (Shumone) Ray This blog summarises key discussions and findings from an International Academy of Nutrition Educators (IANE) webinar, by key speaker Sucheta Mitra. The full webinar recording will be available on the NNEdPro VLE. Why do food habits change after migration? Migration often brings significant changes to everyday life. Food is no exception. A recent webinar explored food consumption behavio read our blogs read our articles & Newsletters Partner initiatives founded by the NNEdPro Global Institute for Food, Nutrition and Health Global Nutrition [Health & Disease]

12th international Summit on food, nutrition & health Human Skills, Artificial Intelligence and Global Challenges From Ethics and Implementation to Inequalities 23-25 November 2026 | Malta Event organised by Main Summit event hosted by Lead Partners Programme Registration Speakers Abstracts Supporters FAQs More... 2026 Stakeholder Information 2025 Abstracts The NNEdPro Global Institute for Food, Nutrition and Health, in lead partnership with BMJ Nutrition, Prevention & Health, the International Academy of Nutrition Educators (IANE), the iKANN Nutrition Research Registry , the Global Nutrition, Health & Disease Programme at Ulster University and the Mobile Teaching Kitchen International (MTKi) Initiative , is thrilled to announce the 12th International Summit on Food, Nutrition and Health is expected to be held in Malta in November 2026. Under the theme “Human Skills, Artificial Intelligence and Global Challenges: From Ethics and Implementation to Inequalities ”, the Summit will bring together global experts, practitioners and policymakers to explore how advances in artificial intelligence are reshaping research, education and practice across food, nutrition and health. At a time when AI is accelerating innovation, the 12th Summit will emphasise the importance of ethical and equitable implementation to ensure these technologies support, rather than exacerbate, global inequalities. Aligned with Target 2030, the programme will focus on sustainable and inclusive progress, recognising that addressing interconnected climate, health and nutrition challenges requires meaningful collaboration between human and artificial intelligence. Photos from the 2025 Summit in Dundee & St Andrews, Scotland . View the full album here . Attendance at the Summit is eligible for Royal Society of Biology (RSB) CPD points, as we underwent successful RSB accreditation awarding 87 points for the main Summit events, and delegates may record these points as part of their continuing professional development. Delegates of the NNEdPro Summit are entitled to a 20% discount on the cost of publishing an article in BMJ Nutrition, Prevention & Health . Ethics & Governance Fair, transparent, responsible AI. Innovation & Implementation Practical AI tools in food, nutrition and health. Research Frontiers Data science and emerging applications. Education & Capacity Building Digital learning and Illiteracy. Sustainability & Global Impact Climate resilience and planetary health. Core Thematic Tracks Programme Registration Proposed Summit Events Pre-Summit Satellite Event Global North Symposium London | UK Kings College London London | UK 20 July 2026 Hybrid Register Pre-Summit Satellite Event international awards Symposium Bern University of Applied Sciences Bern | Switzerland 10 September 2026 Hybrid Register Pre-Summit Satellite Event Scientific advances symposium Ulster University Ulster | Northern Ireland 4 November 2026 Hybrid Register Pre-Summit Satellite Event Global south Symposium Tec de Monterrey Mexico City | Mexico 31 August 2026 Hybrid Register Pre-Summit Satellite Event international policy dialogues NNEdPro Regional Networks Mini Symposia October 2026 Online Register Main Summit 12th international summit University of Malta Valletta | Malta 23-25 November 2026 Hybrid Register Accommodation Post-Summit Satellite Event Climate Change Symposium São Paulo | Brazil December 2026 Hybrid Register Post-Summit Satellite Event global youth symposium University of St Andrews St Andrews | Scotland December 2026 Hybrid Register Summit Chairs & Key Speakers International Summit Co-Chairs / Key Speakers Prof Karen Mugliett University of Malta Prof Pauline Douglas NNEdPro | Ulster Prof Sumantra Ray NNEdPro | Ulster | Cambridge | London Prof Suzanne Piscopo Honorary President of NNEdPro & Senior Dean of IANE University of Malta | SNEB Past President BMJ NPH Editors-in-Chief Dr Jimmy Louie BMJ NPH Co-Editor-in-Chief Dr Kathy Martyn BMJ NPH Co-Editor-in-Chief Prof Martin Kohlmeier Emeritus BMJ NPH Co-Editor-in-Chief NNEdPro Leadership Directorial Board Honorary Presidential Officers Speakers Key Speakers Prof Ahlam Badreldin El Shikieri Taibah University Dr Alan Flannagan University of Surrey Dr Anand Ahankari Manchester Metropolitan University Dr Eoin Ryan Irish College of General Practitioners Dr Harry Jarrett HEIGHTS Francesco Giurdanella NNEdPro Jaroslav Guzanic Swiss Association for Cooperation on Nutrition Education Jørgen Johnsen Ulster University Sarah Armes NNEdPro Summit Contributions from NNEdPro & IANE Members and Regional Networks NNEdPro and IANE have close to 1000 members straddling the International Virtual Core and the International Collaborators Group , all of whom are invited to contribute to the Summit. NNEdPro and IANE also work with several Strategic Collaborative Partners , including academic institutions and specialist organisations. Leads from our 10 Regional Networks spanning nearly 80 countries will also contribute directly to the shaping of the 2026 Summit events. Our Summit is also supported by our Youth Ambassadors . Abstracts Abstract Submissions The call for abstracts for the 12th International Summit on Food, Nutrition and Health will take place through two separate submission streams: Student Abstract Competition (Student Track – virtual only) Main Summit Abstract Call (Professional Track) We welcome submissions aligned with the Summit theme, as well as broader scientific topics related to food, nutrition, and health. Abstracts relevant to BMJ Nutrition, Prevention & Health Special Collections are also encouraged. Accepted abstracts may be considered for publication in the open-access journal BMJ Nutrition, Prevention & Health . Submission Process You must register for the Main Summit to have your abstract reviewed. You can submit up to 3 abstracts per registration. All abstract submissions must be made via an online Typeform (no email submissions or document uploads will be accepted). The judges will review the online presentation videos. We encourage early submission, particularly as abstract submission is now open ahead of the standard timeline. View the 2025 Abstracts Key Information Student Abstract Competition Virtual Track Eligibility and Submission Requirements Open only to individuals who are currently students or who were students at the time the research was conducted. Must have a paid registration for the Main Summit. The primary author must be a student. Important Notes on Attendance This is a fully virtual competition. If you are a student planning to attend the Summit in person (as part of a paid registration), participation in the Main Summit track may be considered on a case-by-case basis. Submission Limits One abstract per student submission (unless otherwise specified). Review Process Judged separately from the Main Summit abstracts. Reviewed by an expert virtual panel. Presentation and Dissemination Accepted abstracts will be presented virtually. Video presentation is required. Physical posters are not required. Further format details will be shared in due course. Competition Outcome Judging criteria and scoring process: TBC Winners announced: TBC Key Dates Submission deadline : 15 August Acceptance notifications : 15 September Video submission deadline (along with abstract revisions if required): 30 September Judging period : TBC Winners announced : TBC Professional Abstract Call (Main Summit) In-Person Track Eligibility and Submission Requirements Open to professionals and researchers who have a paid registration for the Main Summit. Eligible for in-person participation at the Summit. Submission Limits Eligible to submit multiple abstracts (limits may apply depending on registration type). Posters Accepted abstracts will be presented as posters at the in-person Summit in Malta. Authors are required to attend in person to present their poster. The presenting author does not need to be the first author. A3 printed poster required for display at the venue. Printing arrangements: We can print posters on your behalf at an additional cost . In-person presenters are expected to discuss their work during designated breaks. Video Submission Authors of accepted abstracts will be invited to submit a short video (3 to 5 minutes) presenting their work; this will be displayed on the website prior to the Summit. Key Dates Submission opens : 15 September Acceptance notifications : 15 October Video and poster submission deadline : 1 November Printing deadline : 10 November (for the poster to be printed on your behalf) Winners Announced : 25 November Supporters Partners LEAD PARTNERS Global Nutrition [Health & Disease] SUPPORTING PARTNERS HOST ORGANISATIONS Supporters Looking to showcase your brand alongside the below leading organisations driving real change in the world of food, nutrition and health? Join us as a supporter and make your mark! We offer a variety of dynamic supporter packages and exhibitor opportunities tailored to maximise your impact. Click on the link below to discover how you can be part of this exciting journey. Supporter Packages Platinum Supporters Silver Supporters Summit Organisers The Summit Organising Committee also includes several moderators, speakers and panellists. Debashis Chakraborty Summit Organising Committee Francesco Giurdanella Summit Organising Committee | Global Youth Essay Competition Representative Gerald Cheruiyot Summit Organising Committee | Social Media Coordination Jorgen Johnsen BMJ Poster Competition & Abstracts Panel Joyce Haddad International Awards Symposium Representative Karen Mugliett Summit Co-Chair Kathy Martyn Summit Organising Committee | BMJ Poster Competition & Abstracts Panel Matheus Abrantes Summit Organising Committee | Global South Symposium Representative Pauline Douglas Summit Organising Committee | Scientific Advances Symposium Representative Priyanka Kotak Summit Organising Committee | Global Youth Essay Competition Representative Ramya Rajaram Academic Lead of Summit Organising Committee Rauf Khalid Summit Organising Committee | Global North Symposium Representative Samyyia Ashraf Global Youth Essay Competition Representative Sarah Anderson Operations Lead of Summit Organising Committee Sarah Armes Summit Organising Committee | Global North Symposium Representative Sucheta Mitra Summit Organising Committee | International Awards Symposium Representative Sumantra Ray Summit Co-Chair Suzanne Piscopo Summit Organising Committee | Honorary President of NNEdPro & Senior Dean of IANE Veronica Flores Bello Global South Symposium Representative FAQs Frequently Asked Questions What is included in the fee? Registration to the Main Summit includes In-Person/Virtual Access to the live sessions on the selected date. If you are attending in person, your registration also includes a snack on the selected date. As a delegate of the NNEdPro Summit, you are entitled to a 20% discount on the cost of publishing an article in BMJ Nutrition, Prevention & Health. The fee does not include accommodation, transportation, visa or any travel-related costs. How to avail of students and groups discount? For students discount, please go to the registration page and select the students option. For groups discount, please write to us at info@nnedpro.org.uk and we are happy to discuss your requirements. Privacy Policy Registration and attendance at, or participation in the event constitutes an agreement by the registrant to the organiser's use and distribution (both now and in the future) of the registrant or attendee's image or voice in photographs, videotapes, electronic reproductions and audiotapes. Malta (Main Summit) Travel Requirements Whilst we cannot provide direct advice on visas and other travel requirements, please note that: You may require a visa to enter Malta. Malta is part of the Schengen Area, and many non-EU nationals need a Schengen visa for short stays (up to 90 days in any 180-day period). Please check the official Maltese visa/Schengen guidance and/or the nearest Maltese embassy or consulate in your country. Your passport must meet Schengen entry rules (commonly: issued within the last 10 years and valid for at least 3 months beyond your planned departure from the Schengen area). Some airlines and transit points may apply additional checks. You may need vaccine certificates in specific circumstances (for example, proof of yellow fever vaccination if arriving from, or transiting through, an affected area). Please check the latest health requirements via official travel health advice. Customs regulations apply, and certain items may be restricted or subject to allowances (including alcohol and tobacco). Please check current Maltese customs rules before travelling. Declaring large sums of money: if you enter, leave, or transit through Malta with €10,000 (or equivalent) or more in cash (including certain cash-like instruments), you must declare it to Customs in line with applicable EU rules. Sherpa is a helpful tool when checking visa and entry requirements. For accurate and up-to-date information, please check with the nearest Maltese embassy or consulate in your country. Please note that this information is provided as guidance only. You are responsible for ensuring you meet all Malta entry requirements, and NNEdPro does not take responsibility if you fail to do so. Any more questions? Please contact us at info@nnedpro.org.uk Previous Years 2015 Read More > 2016 Read More > 2017 Read More > 2021 Read More > 2022 Read More > 2023 Read More > 2018 Read More > 2019 Read More > 2020 Read More > 2024 Read More > 2025 Read More > Summit Proceedings 2015 – Launch of the International Summit on Medical and Public Health Nutrition Education and Research 2016 – Nutrition education and research for public health impact 2017 - From education and research through to policy and practice 2018 - Connecting nutrition as hard science and international knowledge networks 2019 - Closing the gap: data-based decisions in food, nutrition and health systems 2020 - An Evaluation of Global Knowledge Networks in the UN Decade of Action on Nutrition (2016-2025) 2021 - Advancing research, policy and practice to promote resilient and sustainable food and health systems in the year of action on nutrition 2022 - Empowering global nutrition with digital technology: Proceedings of the 8th annual International Summit on Nutrition and Health 2023 - Sustainable Resourcing for All in Food & Nutrition Security: Creative solutions for healthy & resilient populations – Proceedings of the 9th annual International Summit on Nutrition and Health 2024 - Democratising and Decolonising Food and Nutrition: From Science to Society Previous Years Programme Registration Speakers Abstracts Supporters FAQs Previous Years Top of Page Programme Registration Speakers Abstracts Supporters FAQs Previous Years International Summit