BIO

Sherene is an award-winning dietitian and chef focused on sustainable food and plant-based nutrition. She served as the Nutrition Director for L.A. Kitchen, a non-profit focused on serving low-income seniors, empowering former foster youth, formerly incarcerated, and formerly homeless individuals. As a USC Trojan, she co-created USC Keck Medical School’s first nutrition selective for med students, the Culinary Medicine Selective. In 2017, she received the Excellence in Hunger and Environmental Nutrition Leadership Award from the Academy of Nutrition and Dietetics and in 2018, she was recognized by USC Keck Medical School for Outstanding Teaching Contributions. Most recently, she was featured as one of Today’s Dietitian Magazine’s 10 RDs who are making a difference. 

Currently, she works as a consultant focused on building sustainable nutrition initiatives with plant-based brands, co-developed the first Certificate of Training on Sustainable Food Systems for the Academy of Nutrition and Dietetics, teaches at California State University, Los Angeles and USC Keck School of Medicine. 

Sherene serves as the Chair for the Academy of Nutrition and Dietetics, Vegetarian Practice Group, the Nutrition Advisor for the Plant Based Foods Association and on the Advisory Council for Physicians Committee for Responsible Medicine on Universal Meals. She has a M.S. in Nutrition from California State University, Los Angeles, B.S. in Public Policy and Business Law from USC, Chef’s Training from the Natural Gourmet Institute and Plant-Based Nutrition Certificate from Cornell.