The Food Institute at the George Washington University is working to bring together researchers and students to better understand what makes a food system sustainable. With its new website, the Institute is making it easier for academics, students, and nonprofit organizations to engage with local and global food systems.
The featured research on the Food Institute website offers brief explanations of the ongoing food system sustainability projects at GW. For example, the GWBuzz research team focuses on the healthy functioning of honeybees in Washington, D.C. The website also features the work of Dr. Kathleen Merrigan, the Food Institute’s Executive Director and the Executive Director of Sustainability at GW, specifically highlighting her “Designing a Sustainable Diet” publication in the journal Science.
The Food Institute also emphasizes community partnerships to maximize impact, working with organizations such as Wholesome Wave and DC Greens to increase food access and encourage healthy eating across the United States. In addition to these partnerships, the Food Institute works closely with GW chefs Jose Andres and Rob Donis, as well as Michel Nischan, the Founder and CEO of Wholesome Wave. These chefs recognize the importance of supporting local, sustainable agriculture and serve as a direct connection between the students at GW and the sustainability of the D.C. food system.
The new website also includes a food forum for GW students, faculty, and staff, which offers weekly updates and posts from the community. Most recently, the forum featured a story from GW sophomore and Food Institute Student Fellow, Izzy Moody, about her experience working with the World Wide Opportunities on Organic Farms organization in France.
For more information about the Food Institute, please click here.
