In this episode of the Ways & Means podcast: kicking America’s multi-billion-dollar food waste habit. How tons of wasted food contribute to climate change, and how one simple change – better food date labels – just might help make a dent in the problem.
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Duke experts share how a key piece of legislation may affect climate change
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On Sept. 27, 2023 Duke’s Norbert Wilson and Replate’s Katie Marchini will discuss how we got to our current food waste reality. This lecture is part of the Friedman School Speaker Series at Tufts University
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The proposed megamerger could raise grocery prices. Reduced competition could also mean lower payments for locally grown crops.
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Duke in DC hosts the Climate and Sustainability Summer Institute Professionals interested in climate and sustainability policy recently did a Duke-led deep dive into issues…
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Duke WFPC hiring a project planner, posted July 28, 2023.
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This conversation will cover Supplemental Nutrition Assistance Programs, notably SNAP and WIC, which made up roughly 80% of the 2018 Farm Bill’s funding allocation. Buoyed by additional temporary funding through the pandemic, many nutrition assistance program recipients are facing smaller amounts of support in the coming months. As Congress considers reauthorization of the Farm Bill, experts from Duke and Syracuse will share insights from their research on potential changes to these programs, which could make them more efficient as well as reduce the food insecurity and food resource gap between White, Black and Hispanic demographic groups.
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The program aims to foster systems thinking in faculty from around the university, inviting them to explore the connections of climate change and sustainable solutions within their subject areas. Twelve faculty members have been selected for the program’s inaugural cohort, from seven of Duke’s ten schools. This summer, each teaching fellow will revise one of their existing courses to incorporate climate and sustainability, to better prepare students when they encounter these concepts in their careers.
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A longitudinal study just released in the International Journal of Behavioral Nutrition and Physical Activity, concludes that consumption of key nutrients of concern (total sugars, added saturated fats, sodium, and calories) significantly declined in school environments after the restrictions were implemented.
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The WFPC was awarded a new Duke University Provost’s Intellectual Community Planning grant focused on climate change, food systems, and sustainability.
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