Chef and PhD Public Health Nutritionist, Dr. Deborah Kennedy, joins Dr. Falquier to explore the evolving role of food as medicine programs in healthcare, what current financial structures support these programs and what funding mechanisms need to change. Whether you’re a healthcare professional, policymaker, or simply passionate about nutrition and wellness, this episode offers valuable insights into what systemic shifts are necessary to make nutrition-based healthcare more accessible and sustainable.In this episode you’ll hear:2:50 – Difference between food as medicine and culinary medicine5:45 – What happens when medically tailored meals or produce prescriptions come to an end?6:45 – How can culinary medicine outcomes be measured to show clinical and cost effectiveness? 11:00 – Who’s funding food prescriptions, medically tailored meals and nutrition education?16:45 – Are there food as medicine programs outside the U.S.?23:00 – Who pays for culinary medicine coaching?24:30 – The future of culinary medicine28:00 – Book series: Culinary Medicine From Clinic to Kitchen31:00 – Dr. Kennedy’s Food Coach AcademyResourceHealth Affairs Journal, April 2025 I Food, Nutrition & HealthCredits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2025 Alternative Food Network Inc.

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