At the Global Forum for Plant-Based and Alternative Proteins, Duke’s Kate Stanley contributed to a panel titled “Consumer Perceptions of Future Foods” where she discussed the current consumer base for alternative proteins, opportunities for the sector to meet consumers’ wants and needs in both the short- and long-terms, the importance of considering cultural foodways, and how the term “future foods” may invoke different meanings among those engaged with diverse aspects of the food system.
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In December 2025, Duke’s Kate Stanley presented at the Society for Risk Analysis. She was part of a roundtable titled “Balancing Innovation and Oversight of Alternative Proteins” where she shared findings from stakeholder interviews on the policy-relevant challenges and opportunities for the alternative protein sector and their vision for the role of alternative proteins in the future food system.
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When we shop for groceries online, every click tells a story, and Norbert Wilson wants to know who’s listening, recording, and retelling that tale. As Director of the World Food Policy Center and Professor of Food, Economics, and Community at Duke University, Norbert Wilson is exploring how technology and policy shape our most basic choices.
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Norbert Wilson will join a powerhouse lineup of thought leaders in policy, academia, nonprofit advocacy, and youth activism for a featured panel on school food reform at SXSW EDU® 2026, one of the world’s leading platforms for bold ideas shaping the future of education.
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Raleigh, NC – Duke’s World Food Policy Center (WFPC) presented policy research and moderated a panel discussion on sustainable protein policy and regulation at the Bezos Center Summit held October 16-17, 2025, on the North Carolina State University campus. The event featured talks, panels, and posters from researchers, students, and alternative protein (AP) companies affiliated with the Bezos Center. Sessions included a focus on commercialization, technology innovations, scaling AP manufacturing, workforce development, outreach, and policy and regulation.
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Original release by BMJ Group – Calorie labelling, which became law in April 2022 in England, is associated with only a small (2%) average reduction in the energy content of food that is available away from home, finds research published in the open access journal BMJ Public Health.
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In a new article “Food Waste, Date Labels, and Risk Preferences: An Experimental Exploration” published in the Applied Economic Perspectives & Policy Norbert Wilson from Duke University, and Ruiqing Miao from Auburn University look at how consumers change their premediated food waste and willingness to pay (WTP) when they see a simple date label that indicates quality (“Best by”) versus one that signals safety (“Use by”).
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We’re pleased to host political economist Jennifer Clapp on March 27 for a public lecture. The lecture is free and will be held in the Sanford Bldg. Rm 03. This lecture is co-sponsored by the Duke Climate & Sustainability Initiative, Sanford’s Duke Center for International Development, the Duke MBA Food & Agriculture Club, and the Duke Farm. This event is presented in partnership with the Environmental Institutions Seminar Series, which is presented by the Nicholas Institute for Energy, Environment & Sustainability and the University Program in Environmental Policy, a doctoral degree program jointly offered by the Nicholas School of the Environment and Sanford School of Public Policy at Duke University.
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The WFPC seeks a full-time Research Scientist to build out a research portfolio in one or more of the following food policy areas: 1) food and nutrition security; 2) food loss and waste; and/or 3) food and sustainability, broadly defined to include strategies to address the impact of climate change on the food system, and food systems resilience.
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From revolutionizing public schools to providing nutritious food for all, Duke University’s Bass Connections Programs are changing the way Duke students, faculty, and staff interact…
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