Inclusive School Kitchens: Breaking Language Barriers
October 3, 2025
Produce Safety: From Farm to Tray—Ensuring Freshness and Trust in School Meals
November 16, 2025
SproutCNP cofounder Chef Cyndie Story, PhD, RDN, SNS, (on the right) presented at the Food & Nutrition Conference & Expo (FNCE®) 2025, held October 11–14 in Nashville, Tennessee. She was joined by Chef Leah Sarris, MBA, RD, LDN, CCMS, (in the middle)for their session, Built for Flavor: Culinary Strategies Every Dietitian Should Know. The session was moderated by Bettina Applewhite (on the left).
FNCE® Session Focus
The session focused on practical, evidence-informed strategies for building flavor while supporting nutrition goals. Learning objectives included understanding how physiology, sensory perception, and culture influence flavor preferences; applying culinary techniques that enhance flavor without excess sodium, sugar, or saturated fat; and adapting flavorful, nutrient-dense recipes for institutional settings such as schools, hospitals, and community programs.
Attendees explored real-world applications, including modifying recipes to maintain taste while improving nutrition, scaling recipes from small to large batch production, and using varied flavor profiles and cooking methods to keep menus appealing over time.
Strong FNCE®Attendee Feedback
The presentation received strong attendee feedback. The overall session quality averaged 4.77 out of 5, with participants rating the speakers highly for subject-matter expertise and engaging delivery. Chef Cyndie Story received an average speaker rating of 4.88 out of 5, exceeding the event average. The session was also selected for inclusion in the FNCE® 2025 Collection: The Best of FNCE®, recognizing its relevance and impact for dietetics professionals.
The SproutCNP Team is proud to be led by an industry leader like Chef Cyndie!
