Chavanne Hanson, MPH, RD

Chavanne Hanson

Chavanne Hanson, MPH, RD is Google’s food choice architecture and nutrition manager on the Global Food Team. She joined Google in December 2018. The Google Food Team is responsible for creating food experiences that promote collaboration and engage and energize Googlers each and every day. With cafes, teaching kitchens, and events that serve thousands of meals each day, the team works with a variety of partners and suppliers to deliver delicious, nutritious food and innovative experiences to fuel Google’s culture and future. Chavanne is working to creatively leverage nutrition sciences programming, food choice architecture, behavioral sciences, and the development of well-being approaches in order to create meaningful user experiences for Googlers. Chavanne is actively involved with the Google Food team’s external partnerships including Google’s Food Lab and World Business Council for Sustainable Development's FReSH program, along with Menus of Change, that aim to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities. Before joining Google, Chavanne was the assistant vice president and senior public affairs manager of Nutrition, Health & Wellness at Nestlé SA, located in Vevey, Switzerland. Early in her tenure at Nestlé, Chavanne served as a nutrition communications manager/market nutritionist, a role in which she championed nutrition, health, and wellness initiatives for the Nestlé Prepared Foods Company and supported Nestlé USA health and wellness growth. As the Nestlé USA wellness champion, she expanded her role beyond Prepared Foods to work with each of the retail divisions to build Nestlé's overall Nutrition, Health & Wellness image. Prior to joining Nestlé, Chavanne enjoyed a varied career. She got her start in the nutrition field helping to develop and implement a preventive cardiology program for University Hospitals in Cleveland, OH. She went on to become the associate producer for the Gathering Place television series, and nutrition communications consultant to Graham Kerr, one of the first television chefs who is recognized as the “Galloping Gourmet." Chavanne has taught the nutrition component of healthy cooking classes at the Loretta Paganini School of Cooking as well as culinary nutrition for chefs in training at Schoolcraft College in Michigan. She has also been involved with various publications, co-authoring My Personal Path to Wellness Journal and conducting recipe testing and development for the Health Guaranteed Cookbook. Chavanne received her BS in dietetics from Baylor University and her MPH in human nutrition from the University of Michigan. (Mountain View, CA)