News
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
Feeding nine billion people by 2050 will be a big problem. The solution should be tiny.
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
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
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
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 contributing to climate change
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).
Alumni With A Passion For Eating Smart
Jason and Chloe Epstein are active alumni of Tufts University and have a new and growing connection with the Friedman School around one common goal—a passion for eating smart. That compelled Jason, A96, an investment portfolio manager and Chloe, J96, a former assistant district attorney and now business owner, to make a generous $350,000 pledge to the Friedman School.
Friedman At ASN
Can food allergies be prevented? Does what we eat affect our susceptibility to diseases like dementia or cancer? Why does the same diet affect different people differently? How can we produce food more sustainably in the future? These are just a few of the fascinating questions on deck for Nutrition 2018, the inaugural flagship meeting of the American Society for Nutrition.