Education, Facilitation, & Public Speaking
I educate at the intersection of three spheres: Food & Cooking, Environmental Sustainability, and Human and Community Health.
Photo: Chef Jenny Breen speaks about food and food systems at Food Ag Ideas week annual event hosted by Naturally MN.
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
Pricing
Talks & Presentations
For small groups
Talks include a resource list, and discount code for a cooking for wellbeing class/workshop.
$400-$500
35-50 minutes
Workshops & Conferences
For large audiences
Workshop/conference style with a cooking demo.
$1000
1.5 hours
Facilitation & Systems Training
For organizations
General facilitation/systems training and technical assistance, including grant writing and planning.
$50-$250/hour
(Sliding scale)
“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!”