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Food Systems, Nutrition, and Health Seminar

Autumn Seminar 2021 Future of Food Systems, Food Systems, Nutrition, and health Seminar, University of Washington

Future of Food Systems

Autumn quarter
Tuesdays at 11:30 a.m. in Kane Hall 130
Instructor: Yona Sipos

There is growing urgency for our food systems to be more sustainable, resilient, and equitable. But how? Food systems are too-often implicated in perpetuating health inequities, climate chaos, and diminishing biodiversity. Competing solutions to these challenges are being considered locally and globally, across often-complicated supply chains and impacted by various public health, social, ecological, and economic drivers. Should farms and food systems feed regional or international communities; should they be large or small, uniform or diverse? What are the outcomes for our climate, human and ecological health, justice and equity? Which technologies and processes of engagement should be prioritized? While solutions may not be binary, choices must be made to nourish a growing human population on a finite Earth. In this seminar, we will learn from experts and practitioners at the forefront of addressing these challenges and considering different possibilities for the future of food systems.

Schedule & Recordings

Date Title

Oct 5

Framing Future Food Systems Session Recording

Yona Sipos, Assistant Teaching Professor, Nutritional Sciences Program and Environmental & Occupational Health Sciences, School of Public Health, University of Washington

Oct 12

Learning from Traditional Ecological Knowledge to Grow Future Food Systems Session Recording

Polly Olsen (Yakama Nation) Tribal Liason, Burke Museum, University of Washington

Oct 19

Unpacking the Dialogue on Sustainable Diets: Evidence, Translation, and Action

Marie Spiker, Assistant Professor, Nutritional Sciences Program and Epidemiology, School of Public Health, University of Washington

Oct 26

Food Justice in Washington State: Increasing Community Access and Ownership

Ariel Bangs, Chef and Executive Director, Plant Based Food Share

Nov 2

What's at Stake with the Right to Food

Michael Fakhri, UN Special Rapporteur on the Right to Food

Nov 9

Irrigation Water Quality in Agricultural Production Systems

Karen Levy, Associate Professor, Environmental & Occupational Health Sciences, School of Public Health, University of Washington

Nov 16

Assessing Washington State's Food Systems to Respond to Current and Future Needs

Associate Professor Jennifer Otten and Assistant Professor Sarah Collier, Nutritional Sciences Program and Environmental & Occupational Health Sciences, School of Public Health, University of Washington

Nov 23

Indigenous Food Sovereignty: Challenges and Successes

Devon Mihesuah (Choctaw Nation) and Cora Lee Beers Price Teaching Professor in International Cultural Understanding, Humanities Program, University of Kansas

Nov 30

Carbon across biomes: Agricultural applications for PNW resilience

Eli Wheat, Lecturer, Nutritional Sciences Program and Program on the Environment, University of Washington

Dec 7

The Future is Now

Yona Sipos, Assistant Teaching Professor, Nutritional Sciences Program and Environmental & Occupational Health Sciences, School of Public Health, University of Washington

Land Acknowledgment

The University of Washington acknowledges the Coast Salish people of this land, the land which touches the shared waters of all tribes and bands within the Duwamish, Suquamish, Tulalip and Muckleshoot nations.


About the Instructor

Yona Sipos
Yona Sipos

NUTR 400/500 is taught by Yona Sipos, an assistant teaching professor of environmental and occupational health sciences and nutritional sciences. Sipos teaches food systems and food justice topics, co-chairs the advisory team for the UW Farm and also contributed to the UW Sustainability Action Plan. She collaborates with multiple regional leaders on community-based projects for senior UW students who major in Food Systems, Nutrition, and Health. Read more about Yona Sipos

Thank you to Sponsors

Thank you to the Campus Sustainability Fund, Global Innovation Fund, and contributors to the Nutritional Sciences Food Systems, Nutrition, and Health Student Fund for for supporting this quarter’s seminar series.

Archives

Recordings from recent seminars are available! Find direct links in our archives, or visit or subscribe to our YouTube Channel.

Winter 2021

Food Supply Chains During the COVID-19 Pandemic

As the COVID-19 pandemic emerged in early 2020, images of dumped milk and plowed-under crops, empty grocery store shelves, and lengthy food bank lines shocked the nation. While there are no nationwide shortages of food, inventory and availability of various staples have been affected, and food prices and food insecurity are on the rise, especially impacting Black, Indigenous, and People of Color (BIPOC) communities. Many food system laborers are from BIPOC communities and continue to be adversely affected as farmworkers, meat plant workers, and long distance truckers face compromised work environments. The food service industry has been crippled, and food packaging and distribution has shifted to accommodate household servings instead of restaurant and bulk orders.

“Food supply chains” have now become part of everyday conversations as the stress of the pandemic raises questions about the sustainability, resilience, and inequities of our food system. Food supply chains include the sectors and labor supporting food production, processing, transportation, distribution, and access. Linear representations of supply chains often belie the extended, complicated realities of interconnected national and global food systems. As food supply chains continue to be impacted by COVID-19 among other global challenges, it is essential to learn about opportunities to increase sustainability, resilience, and equity. This winter seminar brings a systems perspective to these questions and discussion.

Recorded Sessions

DateTitleSpeaker(s) 
Jan 8Introduction to Food Systems During COVID-19 Yona Sipos, Assistant Teaching Professor, Nutritional Sciences Program and Environmental & Occupational Health Sciences, Core Faculty for Food Systems, Nutrition, and Health, UWWatch video
Jan 15Food Supply Management: A Technological Approach and COVID-19 impactJoe Heim, Health Services and Industrial & Systems Engineering, UW; Christina Mastrangelo, Industrial & Systems Engineering and Center for Healthcare Organization Transformation, UW
Watch video
Jan 22The Power of Local Food Systems - Why You Should Buy Better EggsDonnie Wilcox, Supply Chain Manager, Wilcox Family Farms Inc. Watch video
Jan 29Resource Mobilization Advocacy for Global Food Systems, Nutrition, and HealthShelby Wilson, ConsultantWatch video
Feb 5Impacts to the Potato Supply Chain Due to COVID-19: Insights from the WA State Potato CommissionChris Voigt, Excecutive Director, WA State Potato CommissionWatch video
Feb 12From Canned Goods to TP: Managing Grocery Supply Chains Under the Strain of COVID-19 Senior Grocery Buyer Scott Owen, PCC Community MarketsWatch video
Feb 19COVID-19 Food Access Among American Indian/Alaska Native Tribes in WA State: The Value of Food Sovereignty Speakers from the Northwest Tribal Epidemiology Center, Northwest Portand Area Indian Health Board (NPAIHB): Victoria Warren-Mears, Director and Nora Frank-Buckner, Food Sovereignty Initiatives DirectorWatch video
Feb 26Insights from the Washington Food Policy ForumLaura Raymond, WSDA Regional Markets Program Manager, Small Farm Direct Marketing Assistance and Farm to School Watch video
Mar 5Findings from the Washington State Farm Resilience Survey: Impacts and Adaptations During COVID-19Anna Fogel, MPH and GCPD student in the Nutritional Sciences Program at UW, and Sarah Collier, Assistant Professor, Nutritional Sciences Program and Environmental & Occupational Health Sciences, Core Faculty for Food Systems, Nutrition, and Health, UWWatch video
Mar 12Reporting Back From the COVID-19 Farmworker Study (COFS)Dianna Torres Angulo, CIELO Organization, Mason and Thurston Counties

Autumn 2020

Growing Resilience and Equity: Food Systems Amid the Dual Pandemics of COVID-19 and Systemic Racism

Recorded Sessions

Winter 2020

Food Systems in the Age of Climate Change

Recorded Sessions

 

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