Overview
The 2026 Teaching Kitchen Research Conference invites submissions of original research, practice-based evidence, and program evaluations related to teaching kitchens and culinary medicine. This interdisciplinary conference brings together researchers, clinicians, educators, public health leaders, and community partners to advance the science, evaluation, and implementation of teaching kitchens across clinical, community, educational, and policy settings.
Submissions should highlight innovative work that demonstrates impact on health or educational outcomes, systems or practice integration, workforce development, or policy and payer relevance. Accepted abstracts will be selected for oral presentations (during plenary or breakout sessions) or poster presentations.
The conference welcomes Works-in-Progress submissions, including pilot studies, early or preliminary analyses, and ongoing evaluations seeking feedback. Works-in-Progress submissions are encouraged from students, trainees, early-career investigators, and practice-based teams.
Important Dates
- Call for Abstracts Opens: January 28, 2026
- Abstract Submission Deadline: April 15 2026 at 11:59PM ET
- Notification of Acceptance: by May 22, 2026
- Presenter Registration Deadline: June 5, 2026
- Conference Dates: September 23-24, 2026
Submission & Presentation Categories
- Oral Presentation (10-15 min with Q&A during plenary or breakout sessions)
- Poster Presentation (during 1 of 2 sessions)
Abstract Submission Guidelines
Eligibility
- Submissions must be original and not previously published or presented in the same form at another major conference. Abstracts based on previously presented work are eligible if they include new data, analyses, insights or lessons learned.
- At least one author must register and attend in person to present, if accepted.
Formatting
- Abstracts must be written in English.
- Maximum 1800 characters (300-400 words, excluding title, authors, affiliations, and any citations).
- Do not include tables, figures, or references in the abstract body.
Abstract Structure
- Title – Clear and concise (<20 words)
- Purpose – Context, need, what the research/practice aims to answer or achieve
- Methods – Design, setting, participants, tools/approach
- Results – Key outcomes or insights
- Conclusions – Significance and application; or expected/preliminary results for Works-in-Progress
Submission Requirements
- Preferred submission track (oral, poster, or either)
- Primary/presenting author contact information
- Abstract title, text, keywords, topic areas, co-authors
- Disclosure of funding and conflicts of interest
- Agreement to submission policies and guidelines
Review & Selection
- All abstracts will be peer reviewed by the Scientific Review Committee.
- Selection criteria include relevance to conference themes, clarity and quality, methodological rigor, and innovation and contribution to the field.
- Notifications will be sent by the acceptance date indicated above.
Publication
- Accepted abstracts may be published on the conference website or in a conference proceedings document.
Topics of Interest
Topics may include but are not limited to teaching kitchens as related to:
- Implementation Science and Research Methodologies – including evidence of changes in behavior, biomarkers, clinical outcomes or care processes
- Health Economics and Policy – return on investment, cost-effectiveness, reimbursement, and payer engagement
- Program Models and Delivery – pilot programs, community-led models, population-specific interventions, and strategies to improve accessibility and engagement
- Technology and Innovation – use of digital tools, virtual platforms, and emerging technologies to enhance reach and scalability
- Precision Nutrition and Personalization – including the impact of dietary interventions on medication use and metabolic health
- Training, Education, and Workforce Development – educational strategies, competency alignment, credentialing, and train-the-trainer models
- Food Systems and Sustainability Integration – partnerships with agriculture and food systems, food sourcing, and sustainability practices
- Cross-Sector Collaboration – research and evaluation of partnerships across health systems, community organizations, payers, government, and international settings
- Other – topics relevant to teaching kitchens not captured above