Today's discussion includes Dr. William Moseley, a DeWitt Wallace Professor of geography and director of the Food, Agriculture & Society Program at Macalester College in Saint Paul, Minnesota, and Dr. Barbara Burlingame, a professor of Nutrition and Food Systems at Massey University's College of Health. Both Dr. Moseley and Dr. Burlingame are members of the Steering Committee for the High Level Panel of Experts (HLPE) on food security and nutrition. They contributed to the FAO 's High Level Panel of Experts on Food Security and Nutrition's 15th Report, "Food Security and Nutrition: Building a global narrative towards 2030."

The High Level Panel of Experts on food security and nutrition was established as part of the 2009 reform of the international governance of food security to advise the UN Committee on World Food Security (CFS), which is the foremost intergovernmental and international platform dealing with food security and nutrition. The HLPE aims to facilitate policy debates and inform policymaking by providing independent, comprehensive, and evidence-based analysis and advice at the request of CFS. And today, we’re going to discuss the issue of global hunger, which we know has been exacerbated by the COVID-19 pandemic.
  

Participants

Barbara BurlingameDr. Barbara Burlingame is a leading nutrition scientist specializing in food composition, biodiversity for food and nutrition, sustainable diets and sustainable food systems, and traditional food systems of indigenous peoples. She is involved in nutrition policy development at the global level, and is currently a professor at Massey University. Burlingame received her BSc from the University of California, Davis in Nutrition Science and Environmental Toxicology, and her PhD from Massey University.

 

William MoseleyDr. William Moseley is a DeWitt Wallace Professor of geography, and director of the Food, Agriculture & Society Program at Macalester College in Saint Paul, Minnesota, USA. He is the author of nearly a 100 peer-reviewed articles and books chapters, as well as eight books. In 2013 he won the Media award and in 2016 the Kwadwo Konadu-Agyemang Distinguished Africa Scholar Award, both from the American Association of Geographers. He currently serves on the International Steering Committee of the High Level Panel of Experts on Food Security and Nutrition (HLPE) of the UN Committee on World Food Security (CFS).


Host:

Matt TeegardenMatt Teegarden, PhD is a food chemist and science communicator, with experience in both industry and academia. Matt is currently the Senior Researcher in the Foods for Health initiative at Ohio State, where he is largely responsible for the development and advancement of scientific operations and communications. Outside of work and IFT involvement, Matt enjoys baking and participating in LGBTQ+ recreational sports leagues around Columbus.

More from IFT right arrow

Tiny Organisms, Huge Potential

Microbial fermentation is establishing itself as a true third pillar of the alternative protein industry, on par with—and enabling—parallel advances in plant-based proteins and cultivated meat.

Trend predictions for 2021; Is breadfruit the new superfood?

News about food science research, food companies, food regulations, and consumer/marketplace trends.

A Piña Colada Tastes Better on a (Virtual) Beach

During IFT19, an interactive event allowed participants to be immersed in a virtual environment to test whether their surroundings would alter their liking of beverages.

More Brain Food

New U.S. Dietary Guidelines Encourage People to Make Every Bite Count

The latest edition of the Dietary Guidelines for Americans maintain an emphasis on the importance of healthy dietary patterns throughout a person’s life to minimize disease risk and improve health outcomes.

World Food Day: Where Do We Stand on the Road to Zero Hunger?

For several decades, we saw progress toward eradicating hunger and food insecurity around the world, but this is no longer the case. World Food Day is an opportune time to reflect on how our work as a science of food and food innovation community can help realize a world with zero hunger.  

Innovation and Collaboration: The Future of Agriculture, Food Safety, and Nutrition 

Several federal agencies unveiled strategic plans this year related to scientific research and innovations in agriculture, food safety, and nutrition. Science of food professionals will be critical to executing each of these.