** COVID-19 UPDATE:**
Until further notice, all partner training will happen via video meeting or webinar. See the second table below to view the schedule and complete registration. Register as a partner if you have never attended a training before.
Until further notice, all public cooking and nutrition workshops will be virtual. The first table below includes the schedule and viewing links. These workshops are open to the public and are not recorded.
Please contact us right away if you need help accessing any workshop or training or if you would like to schedule an event for your clients or staff.
Subscribe to our newsletter (using the form at the top of the page) to stay up-to-date on new trainings and workshops as they are scheduled!
Public Workshops
** San Mateo County residents should complete this form to receive their VeggieRX Vouchers for qualifying classes.
| Title | Date(s) | Time (Pacific) | How to Access |
|---|---|---|---|
| Mindful Eating- bring a treat to taste! | Available Now | N/A | Listen |
| Mindful Nourishment | Available Now | N/A | Listen |
| Gardening & Cooking with Farmer Allison —In partnership with Sherman Elementary and Burbank Elementary Schools in San Diego | Available Now | N/A | Watch on YouTube |
| Stay Healthy & Waste Less Virtual Classes *New classes every week! —In partnership with Fresh Approach and San Mateo County Office of Sustainability | Available Now | N/A | Watch on YouTube |
| Food Waste Reduction Class: How to Use Up Extra Produce**—In partnership with Fresh Approach Funded by San Mateo County Office of Sustainability | Available Now | N/A | IGTV on Instagram |
| Food Waste Reduction Class: Creative Ways to Use Food Scraps**—In partnership with Fresh Approach, Funded by San Mateo County Office of Sustainability | Available Now | N/A | IGTV on Instagram |
| Food Waste Reduction Class: How to Compost Food Scraps**—In partnership with Fresh Approach, Funded by San Mateo County Office of Sustainability | Available Now | N/A | IGTV on Instagram |
Partner Trainings
| Title | Date(s) | Time (Pacific) | How to Access |
|---|---|---|---|
| Food Smarts: Waste Reduction Training | July 23, 2020 | 10:00am-12:00pm PST | Register |
| Virtual Direct Education During COVID-19 (Three Part Series) | June 4, 11, 18 | 10:00am-10:45am | Completed Webinar 1 Recording Webinar 2 Recording Webinar 3 Recording |
| Trauma-Sensitive Nutrition Security + Around the Table Training Program (Far Northern California) | May 6-8, 2020 | 8:30am–12:30pm | Completed |
| Trauma-Sensitive Nutrition Security + Around the Table Training Program (Southern California) | April 27-29, 2020 | 8:30am–12:30pm | Completed |
| Trauma-Sensitive Nutrition Security + Around the Table Training Program (Sacramento Area) | April 14-16, 2020 | 8:30am–12:30pm | Completed |
Past Training
- FREE Recorded Webinars
- Other Recorded Webinars available for purchase (free for CalFresh Healthy Living Partners)
- Completed In-person Training
More Information
Use the links to jump to training descriptions. Contact us for information about scheduling, customization, and pricing.
- TSNS (Trauma-Sensitive Nutrition Security)
- FSTP (Food Smarts Training Program)
- BNP (Building Nourishing Pantries)
- NPP (Nutrition Pantry Program) for Implementers
- ATTP (Around the Table Training Program)
Training Descriptions
While we can customize training, our primary programs include:
Trauma-Sensitive Nutrition Security (TSNS)
- Purpose: Build your professional capacities to conduct trauma-sensitive food and nutrition programs.
- Audience: For agency staff, volunteers, and community leaders.
- Focus:
- Engage in personal reflection while identifying individual, organizational, and systems approaches that prioritize compassion and connection to promote health and well-being.
Feedback from participants:
“While I’ve always had compassion for others, I learned how valuable it is to acquire attunement, not inserting myself as a ‘fix-it’ person, and the importance of being a better listener when working with all stakeholders and people affected by trauma.”
“As someone who presents to all onboarding staff and helps support program integration into our many health center locations, I look forward to starting to gently introduce some of these core ideas at trainings.”
“[This training] Provides a framework, language and some best practices to support courageous conversations within our team about how to practice TIC more intentionally within our food and gardens resources programs.”
“I feel like I have concrete tools in my toolbox to continue to provide client centered service, while upholding the unseen needs of our community members.”
Food Smarts Training Program (FSTP)
- Purpose: Learn to use the Food Smarts curriculum for nutrition and cooking classes.
- Audience: For agency staff, volunteers, and community leaders.
- Focus: To build participant confidence in…
- client engagement—we teach learner-centered facilitation with practical, skill-based activities
- clear and respectful communication—simple, well-tested messages with an understanding of client barriers
- culinary literacy—food safety, knife skills, simple delicious recipes
“The Leah’s Pantry FSTP was an amazing training to take part in! The materials were completely practical and relevant to the populations I serve. I love the concept of ‘start where you are; use what you have, and do the best you can with that!’ This really empowers our populations and makes it easier to make changes!”
— Curley Palmer, San Diego HHSA
Building Nourishing Pantries (BNP)
- Purpose: Learn to create a client-centered and health-focused food distribution.
- Audience: For food bank staff, food pantry staff and volunteers, and agencies providing nutrition education at food distribution sites.
- Focus:
- create a dignified, trauma-informed environment at hunger relief sites
- strategically include nutrition and cooking in a way that is effective and relevant
- ensure staff and volunteers are sharing consistent, well-tested messages with clients
- learn to use tools and frameworks to conduct PSE interventions in hunger relief settings
NPP for Implementers
- Purpose: Learn to implement the Nutrition Pantry Program within your agency/organization.
- Audience: SNAP-Ed implementers, food bank and pantry staff, University Extension professionals, and other individuals and organizations looking for an organized healthy pantry program model to adapt to their sites.
Around the Table Training Program (ATTP)
- Purpose: Learn to facilitate the Around the Table curriculum.
- Audience: Those facilitating programs with youth/young adults and/or their caregivers.
- Focus:
- self-assessment of readiness and skills for trauma-informed engagement
- basic principles of trauma-informed nutrition education
- trauma-informed strategies for working with youth
- Pre-requisite: Trauma-Sensitive Nutrition Security (TSNS)