Education, Facilitation, & Public Speaking
I educate at the intersection of three spheres: Food & Cooking, Environmental Sustainability, and Human and Community Health.
Chef Jenny Breen speaks about food and food systems at the Food Ag Ideas week annual event hosted by Naturally MN.
I have over 25 years in the food industry and in community activism, and Master’s degrees in Education, and Public Health Nutrition; health and nutrition are integrated and threaded throughout all the content that Transforming the Table offers.
I have over 20 years of experience presenting to a broad array of audiences including food and agriculture professionals and activists, educators, chefs and restaurateurs, healthcare and public health practitioners, school food service teams, and academics and their students.
I am a knowledgeable and engaging writer and speaker on several topics. I present informative talks that feel more like a conversation. I give people the tools and information to make choices that inspire and support a call to action – to improve our food system, our communities, our health, and the health of the planet.
“As a fellow food educator, Jenny has been an important mentor to me. I’ve seen first-hand the way Jenny’s expertise as a chef and knowledge of healthy food translates into meaningful learning for students and educators alike!”
Pricing
Talks & Presentations
$400-$500
35-50 minutes
For small groups
Talks include a resource list, and discount code for a cooking for wellbeing class/workshop.
Workshops & Conferences
$1000
1.5 hours
For large audiences
Workshop/conference style with a cooking demo.
Facilitation & Systems Training
$50-$250/hour
(Sliding scale)
For organizations
General facilitation/systems training and technical assistance, including grant writing and planning.
Sessions & Topics
Presentations are a collaborative process and often involve cooking. The following are examples of topics that may be explored in presentations or workshops. There is overlap in the content for each topic.
Food & Community Health
The role of food and cooking in broader public health and social justice issues
The state of our food system, and what we can do about it
How to engage young people in food, cooking, and nutrition
Making changes in the organizational culture around food systems and nutrition
Culinary Nutrition
Mindfulness-the incredible power of our nervous system, breath, and attention to affect digestion, nutrient absorption, and stress
Macronutrients-the basic building blocks of our health, quality over quantity, and the relationship between nutritional and culinary function
Microbiome-role of gut health in brain/mind, skin, hair, body health
Regenerative Cooking for Human and Planetary Health
The critical role of cooking and food choice in overall health/wellbeing
Food Systems & Food Justice
The relationship between food, human and environmental health
Food systems-how social determinants of health and industrial food production and consumption impact people and communities
Food justice-why equity in our health and food systems is fundamental to healthier communities and better health outcomes
Grant-Funded Projects
A selection of grant-funded projects I have developed and/or worked on.
Harvest of the Month with the Minnesota Department of Agriculture, Minnesota Department of Education, University of Minnesota Extension
Farm to School projects with Minneapolis, St Paul, Robbinsdale, and statewide Public Schools
Food Justice projects and events with the Metro Food Justice Network and partner organizations
FCS (Family and Consumer Sciences) content creation, teacher training throughout Minnesota
Presentations & Speaking Engagements
A selection of presentations, speaking engagements, and events I have developed and/or worked on.
*National Collaborations
Minnesota Cares Statewide Wellbeing Conference
Teaching Kitchen Collaborative Culinary, Best Practices, and Environment committees*
MOLN (Minnesota Organization for Leadership in Nursing) Statewide Conference