Food Systems, Agriculture, and Climate Change
Fang Fang Zhang shares insights on ultraprocessed foods in NPR article
May 27, 2023
This morning, while tidying up my office, I found an open box of packaged coconut and chocolate cookies that I'd bought sometime last year. The "use by" date had come and gone more than eight months ago. Curious, I took a small bite. They still tasted pretty darn good.
A closer look at the ingredient list revealed some things I've certainly never baked with, including carrageenan and sorbitan tristearate, additives used to do things like thicken, emulsify and preserve the flavor and enhance the texture of food. 
Will Masters featured in Marketplace article discussing grocery inflation and higher energy costs
April 13, 2023
The price of food has been one of the driving forces behind inflation over the last couple of years. In March, however, food prices overall stayed pretty flat.
The price of groceries dropped slightly from the month before for the first time in almost two years. The price of eating at restaurants, though, went up. For a while, grocery prices had risen notably faster than restaurant prices. But not anymore. Why? 
Trisha Pérez Kennealy and Mike Kennealy Invest in Future of Farming Through Support of Friedman School Program
March 1, 2023
Food, family, and community are motivating forces for Trisha Pérez Kennealy, the founder and owner of The Inn at Hastings Park in Lexington, Massachusetts, and chair of the Friedman School’s Board of Advisors.
A commitment to sustainable small-scale agriculture has long been a guiding principle of the inn’s restaurant, which features fresh vegetables, fruits, and meats from nearby farms on its menu. 
NPQ reports on Black Co-op Farms in the Mississippi Delta
January 10, 2023
NPQ and Frontline Solutions have published an article discussing the Mississppi Delta region and the challeges currently being faced by Black farmers in securing the region's food market. 
Friedman Students Attend Global Climate Summit
December 15, 2022
Tufts students describe inspiring moments and slow progress at the U.N. conference in Egypt
FMI and The Friedman School Build on White House Conference
November 15, 2022
The Food Industry Association along with the The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy hosted a gathering, the Food Industry Collective: Commitments in Action, as a way to join leaders and experts of varying sectors within food and nutrition.
The gathering provided an opportunity to discuss solutions and actionable initiatives to end hunger, while strengthening nutrition and reducing diet-related disease. 
Congratulations to 2022 AAEA Award Winners
November 3, 2022
Friedman School Professor Will Masters accepted the Quality of Communication Award at the 2022 Agricultural and Applied Economics Association (AAEA) Annual Meeting, for the work of his Food Prices for Nutrition project at the Tufts University Friedman School of Nutrition Science and Policy. 
The Friedman School Represents at 2022 APHA Annual Meeting
November 7, 2022
APHA's Annual Meeting and Expo is where public health professionals convene, present research findings, learn about emerging research and network with peers. This year's meeting theme is "150 Years of Creating the Healthiest Nation: Leading the Path Toward Equity." It is being held in Boston, MA from November 6th-9th.
Collaborative Food is Medicine Initiative Launches in Mississippi Delta
March 8, 2023
A $6.6 million NIH grant will power a project co-led by Friedman School researchers that aims to lower rates of obesity and diabetes by increasing access to locally produced fruits and vegetables
New Cellular Agriculture Consortium Will Help Develop the Foods of the Future
October 26, 2022
The Tufts Center for Cellular Agriculture is leading the effort to overcome fundamental technical challenges in the field, develop standards, and share knowledge