Congratulations to the Class of 2026! The first cohort of graduating Food Leadership minors will wear this carrot pin on their lapel at commencement. 

Check out GFI's fall classes here. Below are three spotlighted courses. 

While many college courses ask students to analyze global challenges from a distance, one GW course invites you to start with something deeply familiar: What’s on your plate?

World on a Plate, an interdisciplinary course offered to all majors and class years, was founded by renowned chef, humanitarian, and activist José Andrés, HON ’14. The course challenges students to explore how food connects culture, policy, sustainability, and equity. Because food systems touch everything around us, the course often connects students to current events and encourages new ways to approach global challenges. Don't miss your chance to take this course in fall 2026! 

GFI Affiliate Faculty, Karen Vahouny, lecturer with the GW Graduate School of Political Management, enrolled as a student in GFI 3011: Hands-On Comprehensive Food and Garden Education for Youth earlier this year. The course takes GW students out of the classroom and into DC Public Schools, where they work alongside elementary schoolers on gardening, cooking, nutrition, and environmental education under the guidance of GFI adjunct faculty and FRESHFARM FoodPrints instructor Ibti Vincent.  

Read Professor Vahouny’s reflections on the class.

The global food system runs on the labor of millions of people whose stories rarely get told. SOC 2181: Food and Workers of the World with Associate Professor Ivy Ken takes a close look at exactly that – examining the wages, working conditions, policies, and inequalities shaping the lives of food workers across the entire supply chain, from production to waste. Questions about the course? Email Professor Ken at ivyken@gwu.edu. 

GW’s Institute for Socioeconomic Opportunity is offering a one-week, one-credit hour course as part of their Summer Institute – PUBH 6499: Systems Sciences for Public Health and Public Policy. From identifying the complexities of the public health system to building models for stakeholder and community engagement, students will learn how to translate research into action. Instructors include GFI’s Research Scientist and Adjunct Professor Sydney Pryor.

Undergrad and Graduate Students: If you've been looking for a way to turn your academic work into real-world impact, the Knapp Fellowship for Entrepreneurial Service-Learning might be exactly what you're looking for. This fellowship funds projects ranging from $2,500 to $10,000 blending scholarly work in your field with meaningful community service — over the course of a full academic year.

Fellows work closely with the Nashman Center and a faculty advisor to design and implement projects alongside community partners. Strong candidates typically have prior experience with their partner organization or the social issue they're addressing.

Interested in organic agriculture, food policy, or science communication? The Organic Farming Research Foundation (OFRF) is hiring a remote summer intern to help advance the case for organic farming at the policy level. The work is substantive — summarizing USDA-funded research, tracking state-level organic programs, drafting policy communications, and writing blog posts that reach their target audiences.

Applications accepted until the position is filled. Priority deadline is this Friday, May 15.

From August 3-8, join the Leadership Training for Emerging Leaders at Plenitud VT, a six-day immersive program designed for young adults (18–23) in Newbury, VT. 

Highlights include: 

- Sustainable Self-Care: Daily wellness practices including yoga, mindfulness, and farm-to-table healthy eating to build a toolkit for mental health.

- Mentorship & Visioning: One-on-one guidance to develop personal projects and clarify professional goals.

- Hands-on Impact: Build practical leadership skills through service projects on the farm and with local Upper Valley organizations.

Application deadline: July 21. Questions? Contact seona@plenitudpr.org 

See all opportunities on our website. 

This past semester, GW students rolled up their sleeves and got cooking during hands-on demos led by GFI’s own Charlie Basa, a senior graduating this May!

From whipping up Zucchini Risotto at the St. Patrick’s Day Sustainability Celebration, to savoring Sinigang during a co-hosted event with GW’s Philippine Cultural Society, to pizza-making alongside DC-area entrepreneur Andy Brown, GW students had the chance to learn new skills, explore global flavors, and connect over great food. These events weren’t just about cooking—they were about building community and making new friends around the table!

Interested in joining future events like these? Visit our website to learn more! 

GFI and the Office of Sustainability celebrated Earth Day with an interactive herb foraging walk led by Bodhi Vasilopoulos through GW’s community GroW Garden. Students learned how to identify edible and medicinal plants growing right on campus, then put that knowledge to work — crafting their own herbal tinctures and infused oils, all while snacking on delicious homemade pickles. 

GW's inaugural NVC Food Innovation Track — a partnership between GFI and the Office of Innovation & Entrepreneurship — made its debut at this year's New Venture Competition. The competition awarded more than $100,000 in total cash prizes across all tracks, drawing from an initial field of 215 teams.  

Bio Shield took home first place and the $5,000 Global Impact Prize — a total of $15,000 — for its edible, antioxidant-rich coating made from winery agricultural byproducts that extends fresh produce shelf life and reduces reliance on single-use plastics and chemical preservatives. The venture was founded by Shalva Iashvili of the Business and Technology University in Tbilisi, Georgia.

Food Innovation Track winners included: 

- Savor SNAP, a venture that builds machine-learning tools to reduce food insecurity by cutting payment errors in America’s largest food assistance program, founded by GW Business student Eamon Walsh, as well as Shalin Bhatia.  

- AlgaeNRoll, a Rotating Tank Harvester (RTH),  a scalable, chemical-free microalgae harvesting system that induces cell self-aggregation through gentle rotation, enabling low-energy, low-cost biomass recovery. This venture is founded by CCAS student Zishuoguo Li and GW Engineering students Anisa Anjum, David Fierli, and Robert Capanna. 

Congrats to all the teams who competed in the first-ever Food Innovation Track!

We want to lift up your work and share information about events, and opportunities to collaborate. Email us at globalfoodinstitute@gwu.edu.