Sara Baer-Sinnott
President
Oldways’ team of experienced speakers travel around the world to present at conferences and events. Their wealth of experience and deep knowledge allows them to provide valuable insights that truly connect with your audience, leaving a meaningful impact that will resonate long after the event.
Oldways’ presenters translate the science into easy-to-understand messaging about nutrition, cultural food traditions, public health, and food and nutrition trends.
Having joined the staff in 1992, Oldways President Sara Baer-Sinnott has an interesting perspective on the past, present and future of food and nutrition. Sara’s expertise ranges from cultural food traditions, like the Mediterranean Diet; trends in culinary travel; the benefits of optimism and joy; and tips and positive experiences as a working mother and boss.
Sara has been an integral part of Oldways’ growth and success and assumed the presidency in 2010. She is the co-author of The Oldways Table with Oldways’ Founder K. Dun Gifford.
Sara has a BA in Economics from William Smith College, and an MA in Regional Planning from the University of Massachusetts-Amherst.
See full bio here.
As Oldways’ VP of Nutrition Programming, Kelly is a registered dietitian and public speaker who makes nutrition science accessible and joyful. Whether she is speaking to seasoned nutrition professionals or lay audiences just beginning their nutrition journey, Kelly empowers participants to break through the nutrition noise and implement Oldways’ practical, evidence-based nutrition strategies. Her presentation topics include the Mediterranean diet, culturally inclusive health programs, healthy carbs, and more. Kelly has been with Oldways since 2014 and holds a BS in Nutrition from the University of Texas and an MLA in Gastronomy from Boston University.
See full bio here.
As director of the Oldways Whole Grains Council and Chair of the International Whole Grain Initiative, Caroline is one of the world’s leading whole grain experts. She has years of experience presenting on a wide variety of whole grain topics, including nutrition and health, marketing and communications, consumer trends, governmental regulations and labeling, and whole grain culinary applications. Caroline has been with Oldways since 2016 and holds an MS from the Tufts University Friedman School of Nutrition Science and Policy, and a BA from Smith College.
See full bio here.
By bringing an Oldways speaker to your event, you’ll be giving voice to common sense, evidence-based nutrition guidance and uplifting diverse cultural food traditions from around the world. Oldways is best known for presenting on topics related to the cultural food traditions like the Mediterranean diet or African Heritage diet and whole grains.
The Science Behind the Mediterranean Diet: New Research from a Historic Cuisine
As the creators of the original Mediterranean Diet Pyramid, Oldways remains at the forefront of Mediterranean diet research and communication. Get up to speed on how the science of the Mediterranean diet has evolved over the years and learn practical tips for making the Mediterranean diet accessible to people of diverse backgrounds.
Addressing Health Inequities with African Heritage Food Traditions
Eurocentric, whitewashed perceptions of a healthy diet don’t resonate well with all people, particularly in diverse communities. Learn how the innovative A Taste of African Heritage program, a cooking and nutrition program featuring healthy foods from the African Diaspora, addresses social determinates of health to improve nutrition.
Heritage as a Motivator for Health: Lessons from Culturally-Inspired Community Programming
One of the most compelling outcomes of Oldways’ culturally-tailored cooking and nutrition curricula is that 98% of participants report that heritage is a motivator for health. Using case studies from across the country, learn how to replicate these best-practices to reduce health disparities and celebrate the diverse pathways to good health and wellbeing.
The Future of Whole Grain Foods: Understanding Consumer Attitudes and Trends
Using insights from consumer surveys & the Oldways Whole Grains Council’s database of 13,000+ Whole Grain Stamped products, attendees will learn whole grain trends and predictions, consumer understanding of whole grains and health, and consumers’ motivations for choosing (or not choosing) whole grain foods.
Whole Grain Rich: Successfully Implementing School Food Rules
The Oldways Whole Grains Council will share lessons from more than 20 years of working with foodservice professionals, whole grain product developers, chefs, and USDA officials on getting kids to eat (and enjoy!) whole grain foods. The presentation will also clarify where current school nutrition guidance stands and how to meet the whole grain requirement.
Trends in Culinary Travel
Food as always been an important part of the travel experience. As Americans have become more frequent observers of food through television, blogs and cookbooks, interest in culinary travel has grown. Learn more about the current trends in culinary tourism from experts who have been at it for more than 30 years.
Finding Common Ground: What Nutrition Experts Agree On, and Why It Matters
Troubled by the misperception that experts can’t agree on nutrition, Oldways gathered some of the world’s top nutrition scientists from vegan to Paleo in one room – then shut the door until they found common ground. Learn what we really know about eating well, and why finding common ground is the best place to start.
The Benefits of Optimism and Joy
An optimistic viewpoint can lead to more than happiness. Optimism and joy can have a positive impact on health and wellness. Learn how joy and a positivity can transform food preparation, family life and a healthy lifestyle.
As a small nonprofit, speaking fees and honoraria support our continued work creating high-quality educational materials. Contact us to inquire about our rates and availability. We’d love to learn more about the event you have in mind, so that we can tailor our messages to connect with your audience.