Dr. Robert Graham is a board-certified physician of both internal and integrative medicine who is a culinary student at New York City’s Natural Gourmet Institute. He is trading in his white lab coat for chef’s whites with the goal of expanding his toolkit both for use as a healthcare provider and as an advocate for a new model of integrative, lifestyle-focused healthcare.
Nutrition
Vote With Your Turkey: How Your Holiday Purchase Can Save Lives
Americans eat approximately 40 million turkeys on Thanksgiving and another 22 million for Christmas. Consumers have an opportunity this holiday season to help move turkey producers away from misusing life-saving medicines.
The Power of Food: USC’s New Culinary Medicine Course
Keck School of Medicine of USC has partnered with L.A. Kitchen to provide a new hands-on culinary medicine course for medical students that addresses patients’ everyday nutrition challenges.
BCFN Presents Eighth International Forum Live on Twitter
BCFN will present the details of its upcoming Eighth International Forum on Food and Nutrition live on Twitter on October 12, 2017, from 5:30am EST (11:30 CEST).
New Research Reveals the Better Way to Eat Pasta
To better understand pasta’s role in the American diet, Barilla funded an examination of the relationship between pasta consumption, diet patterns, and diet quality.
19 Farm-to-School Initiatives Making an Impact
To celebrate national Farm-to-School Month, Food Tank has compiled a list of 19 unique, innovative, and effective farm-to-school programs from around the globe.
In Aftermath of Hurricane Maria, Celebrity Chef Jose Andrés Is Feeding Thousands in Puerto Rico
Celebrity chef Jose Andrés and the team of the World Central Kitchen are working alongside local Puerto Rican chefs to feed more than 5,000 Puerto Ricans per day in the wake of Hurricane Maria.
Want to Boost SNAP Efficiency? Let’s Start with Food
Susan Levin: It’s time to alleviate health inequalities by aligning our nation’s largest food assistance program with disease-fighting foods.
Seven New York Chefs Celebrating African Culture and Cooking
African Chefs who will participate in NYC African Restaurant week discuss their upbringing, influences on their cuisine, and how they address sustainability.
U.N. Report Global Hunger Report Highlights Need for “Conflict-Sensitive Approach”
A new United Nations collaborative report finds global hunger, exacerbated by conflict and climate crises around the world, is on the rise.
New Orleans Chefs Challenged to Create School Lunches for US$1.25
On September 29, 2017, the Chef Ann Foundation is bringing a Celebrity Chef Edition of The Real School Food Challenge to New Orleans. The organizers will be challenging a group of New Orleans’ most prominent chefs to create healthy school lunch recipes for just US$1.25 per meal.
Women’s Empowerment Is Central to Food and Nutrition Security
BCFN Alumni Gianna Bonis-Profumo research explores the link between women’s empowerment in agriculture and household nutrition outcomes in Timor-Leste.
Bonnie McClafferty: “Put color on your plate”
Bonnie McClafferty talks to Food Tank about the ability for private enterprise to contribute to the public good, but the work must be additive and practical.
New Report: Climate Change Affects Every Step of the Food Value Chain
A new IFPRI report examines climate change’s effect on nutrition and how a “climate-smart, nutrition-sensitive” food system, as well as mitigation and adaptation strategies, can reduce morbidity and mortality.
Harlem Grown’s Tony Hillery: “Education is the way out”
Tony Hillery founded Harlem Grown to address the health and academic challenges facing public elementary school students in Harlem.
To change the world, “eat what you buy, and stop buying more than you’ll eat”
Jude Medeiros, Regional Vice President for Sodexo, is inspired to teach a new generation of sustainability advocates to create sustained change within the food system.
Six Simple Ways to Preserve Summer’s Bounty
Savor the season and preserve summer’s bounty of fresh, flavorful produce with these six simple food preservation techniques.
Healthy Food: the New Nextdoor Neighbor
Young Female Farmers Mobile Produce uses food to unify communities, cutting across age, income, and cultural differences.
Brian Wansink: “Small changes can make huge differences”
Brian Wansink discusses the big picture of food system change and how breaking our biggest issues into more manageable focus point can create long term positive changes for us all.
Remembering Sam Dryden: Global Leader in Food Security and Agricultural Development
Global food security and agricultural development leader and advocate Sam Dryden has passed away at age 67.
