The seafood we eat has had important impacts on our health and the health of the land and the oceans that provide it. Seafood production directly impacts local environments and economies. Climate change, overfishing, pollution, and habitat alterations are threatening our food supply making food security more uncertain. How can we as individual consumers, and as employees in corporations, make decisions about the food we buy to reshape the way we produce, process, transport, and use food?
The Sustainable Seafood and Health Initiative informs consumers and institutions about how our choices in diet and menus can promote healthier people, more secure food supplies, and thriving communities.
To help prevent health crises before they happen, we need forward-looking science that both anticipates problems and offers solutions. As we look into the future and our need to feed a global population of 9.6 billion people by 2050, it is critical to examine the way we produce, distribute, and eat food. One key piece of the puzzle resides in helping consumers make food choices that are good for their health and the planet. To this end, we are exploring current and emerging topics pertinent to the nutrition, sustainability, and transparency of packaged foods.... Read more about Examining Challenges for Meeting Future Food Needs
Our Sustainable Seafood and Health Initiative launched the Seafood and Public Health project to create knowledge that helps consumers make food choices that are good for human health and the environment.... Read more about Seafood and Public Health
Great science alone does not create change, especially if it does not reach the people who make decisions about our health. But what if leaders in the culinary arts, business, public health, and environmental sciences all worked together to develop business-friendly solutions to today’s most pressing social and environmental concerns?... Read more about Menus of Change
There are two goals of this course: (1) To learn the basics of food science and technology, including food composition, chemistry, processing, and engineering; and (2) to understand how the broader food environment, including agricultural practices, food policy, and food trade, affects food...