For those of us working in food policy, March is National Nutrition Month - a chance to spotlight the importance of nutrition education to our individual and collective health. This year, many of us are asking an important question: how do we ensure sound nutrition guidance rises above the noise?

Today, dietitians and public health professionals work in an increasingly complex information environment, where misinformation can spread faster than evidence. Social media, online platforms, and targeted marketing have created a constant stream of conflicting and sometimes misleading nutrition advice. The result is not just confusion at the individual level, but real consequences for public health, policy decisions, and trust in science itself.

That’s why GW’s Institute for Food Safety and Nutrition is convening a timely conversation on how to identify and address food and nutrition misinformation at the individual, organizational, and policy levels. This is not just a communications challenge; it’s a systems challenge that requires coordination across sectors - from researchers and practitioners to media and policymakers.

If we want to make progress on healthy eating, we have to ensure that credible information can break through the noise. That’s why I hope you’ll join us Monday, March 30th on campus for this important discussion - and yes, a healthy lunch!

Stacy Dean
Carbonell Family Executive Director
Global Food Institute

Next month, GFI is partnering with colleagues at GW and across Washington, D.C. to put on a series of events exploring food policy, careers, and storytelling. We hope you can join us.

On April 7, we’re co-hosting Food Policy Pathways: Careers in Food and Agriculture Policy, a networking event designed for students and early-career professionals interested in public service. Participants will hear directly from food policy leaders working across local and federal government, explore career pathways, and connect with peers and mentors.

On April 15, we’re partnering with the Food & Environment Reporting Network and GW’s Planet Forward initiative to host a live taping of Forked featuring celebrated, indigenous chef Sean Sherman and leading food policy journalist Leah Douglas in conversation.

Together, these events reflect a shared goal: building stronger connections across the food policy community and supporting the next generation of leaders in the field.

At GFI, we believe innovation—and the private sector—are key to solving today’s most pressing food system challenges. That belief is at the heart of our new Food Innovation Track, launched this year in partnership with GW’s New Venture Competition.

The response has been global, with students from GW and beyond submitting ideas to reduce food waste, expand food access, and strengthen supply chains—building on a broader culture of food entrepreneurship at GW (as highlighted in GW Today).

Next month, finalists will pitch their ventures live, with winning teams receiving funding to help bring their ideas to life.

Food Systems Transformation Hybrid Meetings. From April 9–10, this hybrid convening will bring together partners across the Americas and Caribbean to advance food systems transformation through peer learning, collaboration, and the identification of scalable solutions.

Future of Finance and Aid in Africa 3.0. On April 14, GW will host a conference examining key challenges and opportunities facing African economies. A featured panel will explore how sustainable agribusiness and innovative farming techniques can strengthen food security and build more resilient food systems.

From Policy to Practice: How SNAP Restrictions Play Out in Stores and Communities. Save the Date for April 17, when GFI and Food and Society at the Aspen Institute will host the next virtual Conversations on Food Justice panel on how the new SNAP purchase restrictions are being experienced by retailers, food businesses, and the communities the program serves. 

Food is Life is Life, Food is Health Summit. From May 6–8, this cross-sector gathering brings together leaders from healthcare, agriculture, and policy to identify practical, scalable approaches to advancing Food is Medicine across systems and settings. Sign up today- registration closes April 15. 

Global food disruptions. A new IFPRI analysis examines how conflict in the Persian Gulf could disrupt energy and fertilizer markets and global trade flows, with ripple effects across agriculture—including risks of lower crop yields, higher food prices, and increased food system instability. International Food Policy Research Institute

Sugary drinks in context. Coverage of high sugar content in Dunkin’ beverages includes GFI’s Priya Fielding-Singh, who notes that evidence linking sugary drinks to poor health focuses on frequent, long-term consumption; occasional intake is unlikely to impact health within an overall balanced diet. Food & Wine

Measuring Food System Resilience. A recent global index finds that no country is fully resilient across all dimensions of its food system, highlighting persistent vulnerabilities related to climate change, infrastructure, and unequal access to nutrition. Economist Impact

The Elephant at the Table. A new webinar series examines how power shapes food systems—from who controls resources to whose voices are heard—and why addressing these dynamics is critical to meaningful reform. The New School

Next generation of food leaders. GFI is proud to co-host the Gen Z Food & Hunger Summit on July 14–15, bringing together young leaders to engage with today’s most pressing food insecurity challenges. Students should apply by April 30. Congressional Hunger Center

Leveraging food purchasing power. Proposed legislation would strengthen the role of the D.C. Food Policy Council in shaping how the city buys food—using public dollars to support a more healthy and sustainable food system. D.C. Food Policy Council

From April 7–8, GW Giving Day brings together the university community to support programs that drive impact and innovation. Contributions to GFI help expand opportunities for students—from coursework in the Food Leadership minor to innovative study abroad programs and hands-on internships.

 

Incorporating Student Voice Boosts Food Literacy

In Washington, D.C., programs like FRESHFARM FoodPrints are helping students better understand food—how it’s grown, prepared, and shared. New research from GFI affiliate faculty Christine St. Pierre shows that hands-on learning builds food literacy, strengthens confidence in healthy choices, and increases students’ willingness to try new foods.

The takeaway is simple but powerful: when students are actively engaged in learning about food, the impact extends far beyond the classroom.

 

We want to lift up your work and share information about events, opportunities to collaborate or whatever you think is important to share. Email us at globalfoodinstitute@gwu.edu. 

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