• Jacob P Tanumihardjo, Heidi Davis, Jill Christensen, Rachel A Smith, Sonya Kauffman-Smith, and Kathryn E Gunter.
• Section of General Internal Medicine, University of Chicago, Chicago, IL, USA. jtanumihardjo@uchicago.edu.
• J Gen Intern Med. 2023 Mar 1; 38 (Suppl 1): 333733-37.

BackgroundRecent USDA Economic Research Service Population Survey cites a stabilization of food insecurity overall in the USA between 2019 and 2020, but Black, Hispanic, and all households with children cited increases - underscoring that the COVID-19 pandemic caused severe disruptions to food insecurity for historically disenfranchised populations.AimDescribe lessons learned, considerations, and recommendations from the experience of a community teaching kitchen (CTK) in addressing food insecurity and chronic disease management among patients during the COVID-19 pandemic.SettingThe Providence CTK is co-located at Providence Milwaukie Hospital in Portland, Oregon.ParticipantsProvidence CTK serves patients who report a higher prevalence of food insecurity and multiple chronic conditions.Program DescriptionProvidence CTK has five components: chronic disease self-management education, culinary nutrition education, patient navigation, a medical referral-based food pantry (Family Market), and an immersive training environment.Program EvaluationCTK staff highlight that they provided food and education support when it was needed most, leveraged existing partnerships and staffing to sustain operations and Family Market accessibility, shifted delivery of educational services based-on billing and virtual service considerations, and repurposed roles to support evolving needs.DiscussionThe Providence CTK case study provides a blueprint for how healthcare organizations could design a model of culinary nutrition education that is immersive, empowering, and inclusive.© 2022. The Author(s), under exclusive licence to Society of General Internal Medicine.

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