Today, the United States is inundated by tens of thousands of new “food” products; billion-dollar marketing campaigns for highly-processed, minimally nutritious foods; and confusing health claims about food. Add to that mix the lack of time, money and access which many Americans face, and it is understandable why so many struggle to eat well. The current epidemic of diet-related health problems, particularly in low-income communities of color, especially attests to this struggle. More broadly, the current food system imperils the health of the planet.
To improve food systems and public health we must give people power to demand more whole and plant-based foods, fewer processed foods, and movement towards regenerative agriculture. Yet, we know food and nutrition is a politically charged subject and our profession will have to confront entrenched power structures by taking on Big Food. While this will not be easy, it is critical.
Teaching food and nutrition might be viewed as the single most important educational activity of a society. If persons do not learn to obtain and consume food so as to sustain themselves and their dependents, all other learnings are irrelevant.
Founded in 2012, the Tisch Food Center is based in the nation’s oldest Program in Nutrition. The mission of the Tisch Food Center is to conduct research on food and nutrition education practice and policy. The Center translates its research into resources for educators, policy makers and advocates to empower people to demand healthy, just and sustainable food.
From Mary Swartz Rose and Lawrence Cremin to George Bond and Joan Gussow, the legacy of many of TC's greatest teacher-scholars is carried on through TC's tribute scholarships.
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