Working Group: Food and Nutrition
Designing and evaluating policies to prevent nutrition-related chronic diseases and reduce food insecurity.
Nutrition-related diseases are leading contributors to preventable deaths around the world. The COVID-19 pandemic also exacerbated food insecurity and lay bare the deep inequalities embedded in our food system. In addition, the food system is a major contributor to global warming and major changes are needed to reduce its greenhouse gas emissions. The University of Pennsylvania has been growing its expertise in food and nutrition science and policy over the last decade in diverse and exciting ways from basic nutrition science to applied policy work.
Working Group Goals
The Food and Nutrition working group convenes experts across disciplines in this field, with the aims to foster intellectual discussion and debate, seed new thinking, and spur collaboration on innovative projects.
The group works to:
- develop stronger partnerships between Penn/CHOP researchers and change agents such as community organizations, advocacy groups and policymakers
- gather expertise across our institutions to conduct research and pursue grant opportunities
- strengthen connections across researchers in this working group
- build a stronger relationship with colleagues at the City of Philadelphia who are working on food and nutrition issues so we can learn more about their work and interests and identify potential opportunities for collaboration.
Ways We Can Support You
- Information on relevant funding opportunities.
- Connect you with stakeholders or expert investigators.
- Advise on proposal and manuscript development.
- Training opportunities.
Get Involved
Working group membership is open to LDI Fellows, and others by invitation. Sign up here.
Initiative Leads
Christina A. Roberto, PhD
Mitchell J. Blutt and Margo Krody Blutt Presidential Associate Professor of Health Policy, Perelman School of Medicine; Associate Director, Center for Health Incentives and Behavioral Economics
