Earlier this month, the Administration released updated Dietary Guidelines for Americans, prompting widespread coverage and public debate. Yet one of the most significant new recommendations received surprisingly little discussion.

The Guidelines now make clear that no amount of added sugar is part of a healthy diet. They recommend very low limits for everyone and that children avoid added sugars entirely through age 10–up from age 2 in previous guidelines. This evidence-based guideline responds to the serious health risks of added sugar, particularly for children.

To meet this new guideline, the Administration encourages eating “real food” or minimally processed foods. But that is easier said than done, particularly for families with limited resources and shopping options. 

As GFI’s Priya Fielding-Singh discusses in a new Boston Globe op-ed, the reality of reducing sugar intake in today’s food system is far more complex. Added sugar isn’t just in drinks and desserts–it’s found in everyday staples like bread, cereal, condiments, sauces, and peanut butter. Avoiding it requires time, money, access, and information that many families simply don’t have.

These Guidelines won’t be achieved through individual willpower. Making them real will require policy changes that make healthier foods more accessible, affordable, and easier to choose. The next step for the Administration and policymakers is to move beyond guidance and advance concrete proposals that make these recommendations achievable for all families.

Stacy Dean
Carbonell Family Executive Director
Global Food Institute

GW is now part of the Menus of Change University Research Collaborative (MCURC)–a global network of 85+ colleges and universities turning dining halls into living laboratories for behavior change. Co-founded by the Culinary Institute of America and Stanford partners, MCURC brings together researchers, chefs, and foodservice leaders to advance evidence-based strategies that promote healthier, more sustainable, and delicious food choices. See it in action in this short video!

We’re excited to welcome Darcy Cherlin, Research Project Manager, and Dr. Sydney Pryor, Research Scientist and Adjunct Professor, to GFI! Their work will range from advancing health equity initiatives in Washington, DC, to strengthening global school feeding systems through resilient, locally sourced products.

The food is medicine movement includes offering culinary education to medical students, equipping them with practical skills to help treat and prevent diet-related disease. A recent PBS News Weekend feature showcases GW’s Culinary Medicine program. Watch the video, then read a Q&A with Dr. Timothy Harlan and GFI’s Priya Fielding-Singh on the evidence behind culinary medicine and what it could mean for the future of healthcare.

Healthy School Food Worldwide. On January 27, the World Health Organization will host a virtual launch webinar for its new guideline on policies and interventions to create healthy school food environments, outlining evidence-based strategies to improve children’s diets worldwide.

Nourishing Networks Book Event. On February 13, historian Ashley Rose Young will discuss her book Nourishing Networks, which explores the central role of food in shaping New Orleans’ vibrant culture. This free event takes place in Washington, DC, with first-come, first-served seating.

National Food Policy Conference. From March 3–4 in Washington, DC, the Consumer Federation of America convenes consumer advocates, food industry leaders, and government officials to examine key food policy issues, including the new Dietary Guidelines, SNAP waivers, and the future of nutrition research.

National Child Nutrition Conference. From April 13–17 in Las Vegas, the National CACFP Association hosts its annual gathering of child nutrition professionals from early care, schools,food banks, tribal nations, and state agencies. Early registration ends February 2.

Big predictions. In their first podcast of the year, the Forked hosts share “bold (and unsubstantiated)” takes on where food politics could head under the MAHA movement–from possible SNAP food restrictions to broader cultural shifts in dieting. Food and Environment Reporting Network

From Seed to City for Teens. High school students can dive into food systems with GFI affiliate faculty Gabby Headrick this summer in GW’s Pre-College Program. This two-week experiential course takes students from farm to fork, exploring the social, economic, and environmental dimensions of food in DC. GW

Feeding 10 Billion. How can we feed a global population of 10 billion by 2050? FOOD 2050 is a new film that explores innovative solutions for building a nourishing, sustainable, and fair food system. FOOD2050.com

Food Heroes. Know someone 18–30 making waves in environment, diet/health, animal welfare, agricultural policy, or food justice? Nominate them for the National Food Museum’s upcoming virtual exhibit on Food Heroes! National Food Museum

Behind the Shelves. Curious what happens when a food is recalled? Barbara Kowalcyk, GFI affiliate faculty, takes us inside the intricate process of food recalls and shows how regulators work to keep our meals safe. Marketplace

A Year of MAHA. 2025 brought a host of activity across the food policy landscape. Two handy resources help us to remember all that’s happened over the past year. Caprock Strategies and Civil Eats Food Policy Tracker

2026 is the UN International Year of the Woman Farmer! Women farmers around the world are vital to food security, nutrition, and economic resilience. This year, let’s celebrate their essential roles across agrifood systems and take action to support their work. Check out these FAO video shorts highlighting women farmers around the world, and explore toolkits to help elevate their stories.

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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