For more than 50 years, activists in New York City have been fighting to end hunger, increase access to healthy affordable food, improve the pay and working conditions of food workers, reduce food-related pollution and climate change, end food apartheid, and improve school and other institutional food. As New York prepares for city elections [...]
Co-sponsored by the CUNY Urban Food Policy Institute, this Grand Rounds lecture features Dr. Jess Fanzo, Professor of Climate and the Food for Humanity Initiative Director at Columbia University’s Climate School in New York City. Dr. Fanzo will provide a global to local overview of how fragile, yet important food systems are to climate [...]
Building a Community Food System at CUNY: How can we work towards building a student-centered campus food environment that prioritizes health, equity, and sustainability? The CUNY Campaign for Healthy Food (CHeF) invites all students, faculty, and staff to join us in envisioning strategies for transforming CUNY’s food system. We believe our campus should reflect a student-centered food environment [...]
In the coming weeks, the city, state, and federal governments will be formulating, debating, and voting on their budgets for the next fiscal year. The budget decisions that legislators and Mayors, Governors, and the President make will influence many aspects of our lives, including spending on public food benefits, food security, nutrition programs, institutional [...]
In their newest book, "Feeding Each Other: Shaping Change in Food Systems through Relationship" (Changemakers Books, 2023), food systems educator Nicole Civita and story justice activist Michelle Auerbach argue that trying to "feed the world" is accelerating the collapse of environmental, economic, and social structures. By blending research, insights from diverse thinkers, and lived [...]
On September 28th, join us for a panel discussion on the topic of mutual aid and its importance in supporting our communities during times of crisis. In recent years, mutual aid has gained momentum as a movement that promotes the idea of collective care and solidarity amongst community members. Our panel will explore the [...]
On April 27, join us for a book talk by Dr. Eduardo J. Gómez, Associate Professor and the Director of the Institute of Health Policy and Politics in the College of Health at Lehigh University, on his newest book “Junk Food Politics: How Beverage and Fast Food Industries Are Reshaping Emerging Economies” (Johns Hopkins [...]
From restaurant workers to grocery store staff, food workers risked their health to keep New York City running during the height of the COVID-19 pandemic. Now, food workers across the city — from Starbucks to Chipotle — are organizing for safer, fairer workplaces. What do these recent organizing efforts mean for the estimated 40,000 [...]
Earle C. Chambers, Ph.D., M.P.H., is a Professor in the Department of Family and Social Medicine, Associate Professor in the Department of Epidemiology & Population Health (Health Behavior Research & Implementation Science), Professor in the Department of Psychiatry and Behavioral Sciences, and the Director of the Department of Family and Social Medicine Research Division [...]
School meals are an important source of nutrition for the approximately 1.1 million students who attend New York City’s public schools, especially for those students who come from very low-income households. Since the 2017-2018 academic year, New York City has adopted universal free school lunch throughout the city’s more than 1,000 public elementary, middle and [...]
On February 24, join us for a book talk by Dr. Naa Oyo A. Kwate, Associate Professor of Africana Studies and Human Ecology at Rutgers, The State University of New Jersey, on her newest book "White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation" (Forthcoming by University of Minnesota Press, 2023). Dr. [...]
A panel discussion to assess the potential and limits of the concept of ultraprocessed food to inform food policy and advocacy. Recent research suggests that ultraprocessed food – industrially prepared food high in fats, sugar, salt, additives and preservatives – makes a major contribution to the global and local rise in premature deaths [...]
