Making Progress on Added Sugar Reduction: Nutrition Policy After The Pandemic

Lectures & Talks

Hosted by: Laurie M. Tisch Center for Food, Education & Policy

Location:

Zoom

Open to:

Alumni, Current Students, Faculty & Staff, General Public, TC Community

Hunter College NYC Food Policy Center in partnership with the Center for Science in the Public Interest (co-organized with the Tisch Food Center)

Wednesday, May 12th

9:30-11:00 AM EST

Moderated by:

Marion Nestle, PhD, MPH, Paulette Goddard Professor of Nutrition, Food Studies and Public Health, Emerita, at New York University

Event Description:

In three 30-minute panels we will discuss what progress has been made on added sugar reduction and what still needs to be done. We will also explore how the pandemic has influenced nutrition policy and what to expect going forward.

Panel I: Sugar and Institutions: What’s Been Done, and What Needs to Be Done

Nichola Davis, MD, MS, Vice President, Chief Population Health Officer at NYC Health + Hospitals
Elizabeth Solomon, MS, RD, Director, Nutrition Policy & Programs, NYC DOHMH
Pam Koch, EdD, RD, Executive Director, Laurie M. Tisch Center for Food, Education & Policy, Program in Nutrition

Panel 2: Pouring Rights Contracts at Public Universities

Jen Falbe, PhD, Assistant Professor of Nutrition and Human Development, UC Davis
Richard Black, PhD, Principal, Quadrant D and former Vice President of Global Nutrition Sciences, PepsiCo
Kelly Garvey, Student at University of California Santa Barbara

Panel 3: (Added) Sugar Warnings at Restaurants

Aviva Musicus, ScD, Postdoctoral Research Fellow, Harvard T.H. Chan School of Public Health
Sarah Sorscher, JD, MPH, Deputy Director of Regulatory Affairs at Center for Science in the Public Interest

To request disability-related accommodations, contact OASID at oasid@tc.edu, (212) 678-3689, as early as possible.

Making Progress on Added Sugar Reduction: Nutrition Policy After The Pandemic