News

Making SNAP Healthier With Food Incentives and Disincentives

Making SNAP Healthier With Food Incentives and Disincentives

Policy interventions to make SNAP healthier in the next Farm Bill could save from $6.8 to $41.9 billion and reduce disease burdens

Announcing the Jean Mayer Prize Winners!

Announcing the Jean Mayer Prize Winners!

Please join President Anthony P. Monaco and Dean Dariush Mozaffarian for a special event at Tufts University celebrating the winners of the Jean Mayer Prize and the 40th anniversary of the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy!

Student Hattie Brown Named Kirchner Food Fellow

Student Hattie Brown Named Kirchner Food Fellow

Friedman Student Emery “Hattie” Brown was one of three people recently selected by the Kirchner Foundation to form an investment team that will manage a portfolio with funds to invest in companies and organizations focused on new agricultural technologies and social enterprise in the interest of global food security.

How to Feed the World

How to Feed the World

Feeding nine billion people by 2050 will be a big problem. The solution should be tiny. 

What Foods Are Better for the Earth?

What Foods Are Better for the Earth?

A new study assesses the environmental sustainability impact of food suggestions in the national Dietary Guidelines for Americans

Rethinking Dairy Fat

Rethinking Dairy Fat

A new study, co-written by senior author Dariush Mozaffarian, dean of Tufts’ Friedman School of Nutrition Science and Policy, finds that the fats in milk, cheese, and other dairy products aren’t linked to a higher risk of death in older adults.

National school food policies have potential to improve health now and later

National school food policies have potential to improve health now and later

Modeling study estimates impact of policies targeting fruits and vegetables and sugary drinks in schools on health outcomes for children and adults

Quality of diet still poor for SNAP participants

Quality of diet still poor for SNAP participants

New study identifies continuing disparities in diet quality for participants on SNAP

Consumers’ food choices can help reduce greenhouse emissions

Consumers’ food choices can help reduce greenhouse emissions

Consumers’ food choices can help reduce greenhouse emissions contributing to climate change

Food Assistance for Nutrition Evidence

Food Assistance for Nutrition Evidence

Since 2009, a team led by Friedman School faculty have been carrying out a Food Aid Quality Review (FAQR) for USAID’s Office of Food for Peace (FFP).

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