Sandy Curwood, PhD, RDN

Sandy Curwood is program manager for the Healthy Kids Collaborative at the Culinary Institute of America, a national initiative to advance culinary-driven, healthy, flavorful foods for kids.

Previously, she served as state director of School and Community Nutrition Programs at the Virginia Department of Education, where she worked to ensure every Virginia student had equitable access to nutritious meals that support academic success and lifelong wellness.

Curwood brings more than 15 years of experience as a school foodservice director in California districts, where she led the implementation of Farm to School programs, expanded speed-scratch cooking practices, and integrated nutrition education and garden-based learning into the classroom experience.

A registered dietitian, she has worked across foodservice and healthcare settings and has served as adjunct faculty at California State University, Northridge, and the Virginia Culinary Institute. In these roles, she taught foodservice systems, nutrition, and procurement, helping prepare the next generation of food and nutrition professionals.

She holds a Bachelor of Science in foods and nutrition, a master’s degree in business and health care administration, and a doctorate in hospitality management with a focus on foodservice management from Iowa State University.