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Wednesday: Shifting School Lunch Policies

November 26, 2011

Shifting School Lunch Policies | Wednesday, November 30th – 6pm

CO-SPONSORED WITH THE WAGNER EDUCATION POLICY STUDIES ASSOCIATION (WEPSA)

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Shifting School Lunch Policies 
Wednesday, November 30th | 6-7:30 PM | Rudin Forum
Puck Building, 295 Lafayette St.

Please join us for a discussion of the Healthy, Hunger Free Kids Act, USDA school lunch priorities, and ideas on how to shift student demand.
  • Childhood obesity has more than tripled in the past 30 years
  • 1 of 7 low-income, preschool-aged children is obese
  • On average, children will eat 2,300 lunches in school cafeterias
  • Much of a student’s long term nutrition is determined by school district lunch offerings
  • Congress recently rejected the first changes recommended by the USDA in 15 years to the school lunch program

Current Panelists:

Lisa Keise Miller, Revolution Foods, Regional Vice President New York/New Jersey. Lisa is responsible for building and leading a high performing team to operational excellence and quality school partnerships; driving business development; managing community relationships; and ensuring that the region remains fiscally viable. Since joining Revolution Foods, she has helped to grow the market from 9 schools to 24 partner schools in New York and New Jersey, and continues to lead efforts to bring healthy and delicious food to the students of the New York metro area.

Beth Dixon, PhD, MPHAssociate Professor and Director of the Public Health Nutrition concentration of the Community Public Health Program in the Department of Nutrition, Food Studies and Public Health at NYU. With colleagues at the NYC Department of Health and Mental Hygiene and the CDC, she is evaluating the nutrition and physical activity policies of New York City childcare centers in an effort to reduce obesity and improve the lifestyles of young children. With colleagues at NYU, she is also evaluating the role of school food policies on children’s body weight, how calorie labeling in fast food restaurants influences food choices, and whether financial incentives to build supermarkets in low income areas influence intake of fruits and vegetables by children and their families.

Ian Marvy, Co-founder and Executive Director, Added Value. In April 2001, Mr. Marvy and friend Michael Hurwitz founded Added Value to promote the sustainable development of Red Hook. In its first 10 years, Added Value has served more than 220 youth in a Youth Empowerment Program, more than 8,000 school children in a Farm Based Learning Initiatives and worked with almost 10,000 volunteers. Mr. Marvy and a team of wonderful staff, youth leaders and volunteers at Added Value developed pioneering efforts in youth empowerment, food and farm based learning and farm to cafeteria initiatives. Added Value’s work has been recognized locally, nationally, and internationally as a model program that links youth development, community development and economic development through the lens of food justice.

PLEASE RSVP HERE

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