Sandy Curwood is a School and Community Nutrition and Culinary Consultant and Trainer at the Culinary Institute of America. She is dedicated to ensuring every student has access to healthy, appealing meals that support learning and lifelong wellness. A registered dietitian and former school foodservice director for 15 years in California, she led Farm to School initiatives, transitioned kitchens to speed-scratch cooking, and integrated nutrition education and garden-based learning into classrooms.

She has taught foodservice systems and nutrition courses as adjunct faculty at Cal State Northridge and several culinary institutes and has worked across foodservice and healthcare settings. Most recently, she served as State Director of School and Community Nutrition Programs for the Virginia Department of Education. Dr. Curwood holds a B.S. in Foods and Nutrition, a Master’s in Business and Health Care Administration, and a Ph.D. in Hospitality Management from Iowa State University.