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Sustainable, secure and equitable food systems are central to health and well being. Efforts to reduce childhood obesity can be strengthened with attention to the fundamental role that food systems play in establishing the availability and cost of certain food. Yet, too often, obesity prevention practitioners fail to incorporate food system changes in their strategic planning. Similarly, food system actors ignore the health implications of the current food system and the benefits that a sustainable system might produce. This panel will explore emerging global opportunities from leaders in the field who are trying to forge integrated strategies across health and wellbeing and food systems.
Presentations/HandoutsPlease Click the Speaker names below to see their submitted biosketch.Gary Cohen, President and Co-Founder, Health Care Without Harm and Practice GreenhealthAmbassador Betty King, Former U.S. Ambassador to the United Nations in Geneva, Commissioner, WHO Commission on Ending Childhood ObesityRuth Richardson, Executive Director, Global Alliance for the Future of FoodWendelin Slusser, Associate Vice Provost and Clinical Professor of Pediatrics, School of Medicine and Public Health, University of California, Los AngelesModerator: Marion Standish, Vice President, Enterprise Programs, The California Endowment
This session takes a look at organizational and governmental policy working together to reshape local food systems. Explore healthy food policy innovations in small retail, hospitals, and cities. This session will highlight replicable best practices, challenges, and successes in bringing together diverse stakeholders for change.
Presentations/HandoutsPlease Click the Speaker names below to see their submitted biosketch.Nancy Bragado, Deputy Director, Long Range Planning, City of San DiegoColin Cureton, Food Systems Director, Community Health Improvement PartnersKristen Klingler, Senior Public Health Specialist, Minneapolis Health DepartmentAnchi Mei, Senior Program Manager, International Rescue CommitteeModerator: John Young, Agricultural Commissioner , Yolo County Department of Agriculture
This session introduces California Thursdays, a program to serve healthy, freshly prepared school meals featuring California-grown foods. California Thursdays simultaneously addresses obesity, food insecurity, environmental sustainability, and community economics through school food. This session will highlight the 2014 rollout (15 districts serving 190 million meals annually) and the program’s expansion.
Presentations/HandoutsPlease Click the Speaker names below to see their submitted biosketch.Adam Kesselman, Rethinking School Lunch Program Manager, Center for EcoliteracyBob Knight, Founder, Inland Orange Conservancy and Old Grove Orange, Inc.Wendelin Slusser, Associate Vice Provost and Clinical Professor of Pediatrics, School of Medicine and Public Health, University of California, Los AngelesModerator: Frederick Espinosa, Food Service Manager, Acquisition & Production, San Diego Unified School District
Often the most challenging aspect of creating a local farm to school program is linking the farms to the schools and creating a common language between the two. In this workshop we will discuss current practices used by school districts, farmers and nonprofits to make those connections and educate students and the communities. When you leave this workshop you will have learned, new strategies in developing local relationships around the food system; be able to describe the function and benefits of working with local producers to improve school meals and benefit the local economy; and be able to establish goals for next steps to increase purchases of locally grown and produced foods.
Presentations/HandoutsPlease Click the Speaker names below to see their submitted biosketch.Matthew Belasco, Director of Child Nutrition Services, Pittsburg Unified School DistrictStephanie Bianco, Associate Professor, Assistant Director, Center for Healthy CommunitiesJake Brimlow, Assistant Professor, California State University, ChicoKacie O'Brien, Farm to School Lead, Western Region, USDA Food and Nutrition ServiceModerator: Pamela Lambert, Director Nutrition Services, Oceanside Unified School District
This session will highlight several local and national initiatives that are linking farm fresh produce to food bank recipients; connecting with diabetes counseling and referral services offered at local food pantries; and developing and using nutrition policies to spark organizational change amongst food bank employees. Panel members include a local farmer, food bank employee, public health anti-hunger advocate and a researcher to showcase how they are uniquely working to address the health of charitable food recipients.
Presentations/Handouts Back to TopPlease Click the Speaker names below to see their submitted biosketch.Thaddeus Barsotti, co-CEO and farmer, Farm Fresh To YouElizabeth Campbell, Associate Specialist, Nutrition Policy Institute, UC Agriculture and Natural ResourcesJames Floros, President & CEO, Jacobs & Cushman San Diego Food BankMichelle Marshall, Director of Nutrition, Feeding AmericaModerator: Kenneth Hecht, Director of Policy, Nutrition Policy Institute, UC Division of Agriculture and Natural Resources
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