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About the Food Studies Program
Food Studies offers a master of science (M.S.), bachelor of science (B.S.) and minor in Food Studies. Students learn about the Food System in areas including food justice, urban food systems, international trade, labor in the food systems, science and technology and culinary expertise.
Professor Bellows' new book explores the human right to adequate food, nutrition
Professor of food studies, Anne Bellows, introduces the human right to adequate food and nutrition in her recently released publication, Gender, Nutrition and the Human Right to Adequate Food: Toward an Inclusive Framework. The book identifies structural disconnects fueling food insecurity for a billion people, and disproportionally affecting women, children, and rural food producers: the separation of women's rights from their right to adequate food and nutrition, and the fragmented attention to food as commodity and the medicalization of nutritional health.
Falk College Announces new Master of Science (MS) degree in Food Studies
Syracuse University’s Falk College is now offering a new Master of Science (MS) in Food Studies. This 36-credit hour Food Studies MS program provides students with a foundation in the political economy of food systems, including human rights, food governance, and food justice and health.
Falk College names Rick Welsh to endowed Falk Professorship
As part of their visionary and purposeful commitment to academics as a path to success, Syracuse University alumni David B. and Rhonda S. Falk established a series of endowed professorships in each of the seven academic disciplines of Falk College. Today Falk College announced Rick Welsh has been named Falk Endowed Professor.
Syracuse Food Justice Symposium
"Taking Back Our Health through Community Gardens and Urban Agriculture," the first-ever Syracuse Food Justice Symposium, was focused on grassroots urban agriculture and food justice. It took place October 2-3, organized by a broad coalition of grassroots organizations, not-for-profit agencies, community gardeners, interested stakeholders and Syracuse University partners, including the Falk College's Food Studies program. Sessions explored food justice, regional food systems frameworks, and engaging community youth in good food work, among many other topics. A dinner prepared by local chefs using regional and local farm products was prepared, followed by the keynote address by Malik Yakini, founder and executive director of the Detroit Black Community Food Security Network (DBCFSN), which operates a seven-acre urban farm and is leading efforts to open a co-op grocery store in Detroit's North End.
photo by Katherine Sotelo | The Daily Orange
Brainfeeders brings locally grown vegetables to campus
BrainFeeders, a student organization in Falk College's Food Studies program, is working to establish long-lasting food access and justice programs throughout the SU/ESF campus. The group is partnering with Common Threads CSA (Community Supported Agriculture) to have SU's first-ever CSA drop off location on campus, which started in August. BrainFeeders has also partnered with the Student Association to provide free transportation from campus to the Regional Market on Saturdays in the fall. View schedule for Regional Market Shuttle. BrainFeeders' faculty advisor is Professor Rick Welsh, who is department chair of Public Health, Food Studies and Nutrition.
Meet Falk College's first food studies major
Once she took her first food studies course, she discovered there is so much to know about food. So when Falk College announced its newest undergraduate major in food studies, it was no surprise that Anna Delapaz '17 signed on as the first official major in the program. A double major in nutrition, her career plans are focused on becoming a registered dietitian. She hopes to delve further into her interests in community gardens and improving food access. "I think having a background in both nutrition and food studies is a great way to fully grasp the complexity of food," says Delapaz.
The Right to Food: Power, Policy and Politics in the 21st Century
Syracuse University food studies faculty and students traveled to the University of Vermont to attend the 2015 UVM Food Systems Summit June 16-17. It is an annual event drawing scholars, practitioners, and food systems leaders to engage in dialogue on the pressing food systems issues facing our world. On June 17, Professor of Food Studies, Dr. Anne Bellows, participated on the Geopolitical Context panel on the topic of, Gender, Nutrition, and the Human Right to Adequate Food: Toward an Inclusive Framework. Professor Bellows will release a book by that same title with colleagues this fall, exploring the status of women and girls specific to food security. In the photo above: Lindsay De May (SU Falk, Food Studies undergraduate program), Smita Narula (Summit Keynote speaker, Attorney, Roosevelt House Public Policy Institute, Hunter College), Anne Bellows (SU Falk, Professor Food Studies), Will Cecio (SU Falk, Food Studies undergraduate program).
New book explores human right to adequate food, nutrition
This fall, a book edited by professor of food studies, Anne C. Bellows, Ph.D., will be released. Gender, Nutrition and the Human Right to Adequate Food: Toward an Inclusive Framework (Routledge Taylor & Francis Group) explores the status of women and girls specific to food security and how it impacts overall hunger and malnutrition. Professor Bellows was also recenlty quoted in a June 23 U.S. News article titled "Why Joining the Urban Agriculture Movement Will Make You Healthier."
FST 402 students, Professor Weissman honored with 2015 Chancellor's Award for Public Engagement & Scholarship
Students in assistant professor of food studies, Dr. Evan Weissman's FST 402—Feeding the City course, were recognized with a 2015 Chancellor's Awards for Public Engagement and Scholarship during a ceremony April 22. The Chancellor's Awards for Public Engagement and Scholarship are given each year to Syracuse University students and groups who exemplify the highest ideal of sustained, quality engagement with citizens in our community.
Food Studies program co-sponsors Food Chains: A Revolution in America's Fields
In April, the Food Studies program co-sponsored a screening of the documentary, Food Chains: A Revolution in America's Fields with The Labor Studies Working Group (an interdisciplinary group of scholars from across campus) and the Workers Center of Central New York, to highlight labor issues in the food system.
Food Studies assistant professor Evan Weissman receives 2015 Meredith Teaching Recognition Award
In recognition of teaching excellence, Evan Weissman, Ph.D., assistant professor of food studies, was honored with the 2015 Teaching Recognition Award as part of the Laura J. and L. Douglas Meredith Professorship Program. Awards will be presented during a ceremony on April 13.
Seth Goldman, co-founder and TeaEO of Honest Tea, visits Falk College
The Food Studies program, along with Falk College, welcomed Seth Goldman, co-founder and TeaEO of Honest Tea, for the 2015 Christy Lecture Series in Nutrition. His presentation was entitled, "Scaling an Authentic Brand While Keeping it Honest." The audience of students, faculty and staff attending the presentation received a sample of Honest Tea. Students also received a complimentary copy of Goldman’s book, "Mission in a Bottle: The Honest Guide to Doing Business Differently—and Succeeding," an accessible business book told in comic form that presents the story of how the co-founders of Honest Tea built their mission-driven business.
Food studies, nutrition faculty, students participated in NYC James Beard Empire Feast
Falk College food studies chef instructor, Mary Kiernan, cooked for and participated in the James Beard Empire State Feast Event at the James Beard House in NYC. Assisting her and the other team chefs were Falk nutrition students, Rachel Johnson and Kaylah Wicks. The Beard Foundation offers events to educate, inspire, entertain, and foster an appreciation of American cuisine. Preparation for the event included recent test run-throughs at Syracuse University’s Falk College teaching kitchens.
Food Studies Students Work with International Chefs to Expand Cultural Competencies, Give Back to Local Community
Falk College food studies students, led by assistant professor Evan Weissman, recently hosted chefs from Burma, Eritrea, Japan, South Sudan, and Somalia in the Falk College teaching kitchens in preparation for a recent My Lucky Tummy community dinner, which celebrates the local refugee and new American communities in Syracuse through food.
WCNY-TV explores community gardens in Syracuse with food studies professor Evan Weissman
In December, WCNY-TV’s “Cycle of Health” show featured assistant professor of food studies, Evan Weissman, an exploration of the history and growth of community gardens in Syracuse, as well as across New York State. A growing interest in where food comes from and how to cook it, along with many other factors, has spurred urban garden movements locally. Some local community gardens date back 20 years, and many new ones are sprouting up today. Watch the segment entitled, ‘Urban Roots’ with Professor Weissman
Course spotlight: FST 300--Farm to Fork
In the Farm to Fork course, students explore key features of the food system, from farm to fork. Using both in-class learning and hands-on engagement students will interrogate industrial food and develop a better understanding and appreciation of efforts to build community-based food systems. The class includes a cooking laboratory where students learn basic culinary skills. Students also participate in a variety of field trips.
Food studies professor Evan Weissman cultivates food justice
Syracuse Grows recently celebrated another successful growing season and hosted its first-ever Farm-to-Table Benefit dinner. Funds raised at the event will support the Syracuse Grows network of community gardens and farms and also contribute to its annual resource drive in the spring. Syracuse Grows is a grassroots coalition of individuals, gardens, and community collaborators working to cultivate a just foodscape in the city of Syracuse. The group provides advocacy, programming, education, and resources to support food justice and community development through community gardening and urban agriculture.
Falk Professor to Study Anaerobic Digesters for Small-scale Dairy Farms
Falk College professor of Food Studies, Rick Welsh, and Stefan Grimberg and Shane Rogers, two environmental engineers from Clarkson University, have received a competitive grant from the U.S. Department of Agriculture's National Institute for Food and Agriculture to develop educational and outreach materials related to smaller-scale anaerobic digesters.
In the U.S., anaerobic digesters have been seen as larger farm technologies since the more manure produced on a farm, the greater the amount of biogas produced too. This biogas is captured and burned to produce heat that can be used to keep parlors warm or to produce steam to turn a turbine and produce electricity. Excess electricity can be sold.
Falk students, faculty advocate for women's human rights to adequate food, nutrition at United Nations meetings
Students in the Falk College’s new graduate course, FST 700—Gender, Food, and Rights attended the United Nations’ (UN) annual Committee on the Status of Women (CSW) meetings over Spring Break. Led by food studies professor, Anne Bellows, three students, Melanie Shaffer-Cutillo, Karen Cordano, and Stacia Martelli canvassed official meetings on issues related to women’s human right to adequate food and nutrition as official delegates of the non-governmental organization, Food First Information Action Network (FIAN) International. Bellows is an editorial board member and contributor to the FIAN worldwide publication, “The Right to Food and Nutrition Watch.”
The Gender, Food and Rights course the students are enrolled in advances inquiry introduced in another Falk food studies course, FST 403/603—Right to Food and Nutrition and foregrounds a focus on the relationship between the human right to adequate food and nutrition and women’s rights. The class operates from an investigation into the question, when so many call for the inclusion of women into food and nutrition programs and policy making, why do women and girls continue to experience hunger and malnutrition at greater rates than do men across diverse demographic groups experiencing right to food violations?