GFI’s Food Leadership Minor has received official approval from all schools across the university. No matter your academic background, you can register for the minor and explore critical issues in food systems, policy, and sustainability. 

GFI continues to grow its course lineup to offer students richer insights into the forces shaping our food systems. From gaining practical experience in delivering nutrition education to examining how women's leadership intersects with climate change and food security, our new offerings build on the strong foundational coursework we introduced last year.

CULI 1810: Fundamentals of Culinary Medicine

Are you interested in taking a unique elective course at GW's School of Medicine? Fundamentals of Culinary Medicine (CULI 1810) teaches undergraduate students the practical skills to realistically apply nutrition concepts to impact your life and those around you through great tasting food that happens to be good for you.

This course provides a comprehensive overview of nutrition and application of nutrition principles through culinary medicine. The course includes hands-on cooking classes, didactic lectures, guest speakers and field trips. Topics covered include basic nutrition concepts, evaluating research, recipe development and modification, food security and barriers to healthy eating, inflammation and an anti-inflammatory diet, food allergies and intolerances, and food policy.

Summer and Fall sections available!

GEOG 3275: Sustainable Food Systems

Taught by Moses Kansanga

Dates: May 19 - June 28

Class type: Remote

This course teaches ways in which our food system impacts the environment. Human interaction with food, with emphasis on the social and environmental sustainability of these interactions.

PUBH 6699: Intro to Nutrition in Spanish

Taught by Karina Lora and Carmen Ortega

Dates: June 9 - June 13

The class is part of the SPH Summer Institute covering introductory topics in nutrition and will be delivered completely in Spanish.

New Roots Institute Summer Leadership Academy

The Leadership Academy is an interactive six-week educational fellowship designed for high school and college students who are passionate about creating sustainable, ethical food systems. By participating, you’ll build the knowledge, skills, and relationships to challenge industrial animal agriculture and drive meaningful change both on your campus and within your community.

The successful internship candidate will work closely with the Director of Education, and Education Specialist at Dumbarton Oaks Park Conservancy being guided through field and virtual experiences in all aspects of environmental education programming. The intern will work on specific programs. Opportunities to learn about curricula development, outdoor environmental teaching, interpretation and program logistics and delivery will be part of this exciting internship. Educational Programs include, early learners-high school students. The Park is our outdoor learning studio. Please note that this is an unpaid opportunity.

2 openings

Start Date: Fall 2025

GFI, in collaboration with the Division for Student Affairs, invites first-year students to apply for Harvest House, a year-long Living-Learning Community (LLC) located on GW’s Mount Vernon Campus.

Harvest House offers students the unique opportunity to explore food as a lens for academic, personal, and community growth. Through immersive experiences, inclusive dialogue, and engaging programs, students will build strong connections with one another while examining the food system from production to consumption.

Residents will celebrate culture and identity through shared meals, discussions, and research projects, while also developing innovative solutions to food and sustainability challenges. This community provides a supportive environment where students can have fun, find mentorship, and develop lifelong skills for promoting health and well-being—for themselves and the planet.

Please share this opportunity widely with incoming students who are passionate about food, community building, and making a difference.

GFI Founder José Andrés Celebrates New Memoir at GW Politics & Prose Event

On April 24, GW had the honor of hosting world-renowned chef, humanitarian, and The Global Food Institute founder José Andrés for a special Politics & Prose event celebrating his new memoir, Change the Recipe: Because You Can't Build a Better World Without Breaking Some Eggs.

Held at Lisner Auditorium, the event brought together students, faculty, and community members for an inspiring conversation about food, resilience, and global citizenship. Drawing from stories in his memoir, Andrés reflected on his journey—from building a culinary empire to founding World Central Kitchen and responding to humanitarian crises across the globe.

The evening highlighted the powerful role food can play in driving positive change, an ethos at the heart of GFI’s mission and underscored GW’s commitment to innovation, leadership, and service.

Food Leadership Minor students Charles Basa, Ruby Burns, and Addy Dunbar were invited to join the GFI team at a reception hosted at President Granberg’s house following the event.

Want to be part of experiences like this? Explore the Food Leadership Minor and join a community of students passionate about transforming the future of food through leadership, innovation, and impact.

On April 16, GFI participated in GW’s Research Day, hosted by the Milken Institute School of Public Health. Equitable access to affordable, nutritious food is essential to public health and a core focus of our work at GFI. We were inspired by the innovative research being led by public health students and staff who are pushing boundaries and driving real-world impact. Congratulations to our winners!

On April 23, students participated in a hands-on culinary workshop focused on healthful snacking, hosted by the Global Food Institute in collaboration with GW’s Baking for Better team.

The workshop kicked off with warm welcomes from Dean Betsy Shimberg and Tara Scully, GFI Director of Curriculum Development, and was led by Annette Nielsen and Charlie Basa. Culinary highlights included a delicious flatbread dish prepared by Joshua Lipman and Ari Ellerbroek.

🍽️ On the menu:

Hummus with a rainbow of fresh veggies (cucumber, carrot, radish, and pepper slices)

Flatbread bruschetta

Berry-banana smoothies made with frozen fruit 🍓

The session taught students practical kitchen skills—from knife safety and herb identification to food waste reduction and sustainable ingredient choices (hello, frozen fruit).

GFI appreciates all who made the event a success and the students who brought their curiosity and creativity into the kitchen. Stay tuned for more workshops in Fall 2025!

Recipe by Charlie Basa

Charlie highlights the joy of growing herbs and eating healthy food. At the Rooting DC event, he shared a simple chimichurri recipe along with packets of seeds. He explains, “It’s a delicious and versatile way to use the herbs you might be growing in your garden or on your windowsill this season. This sauce pairs wonderfully with meat, poultry, vegetables, and even rice.”

1 cup chopped parsley leaves

1 cup chopped cilantro leaves

¼ cup red wine vinegar

1 shallot, minced

1 teaspoon coarse salt

1 teaspoon dried oregano

1 teaspoon hot pepper flakes, or

       1 red chili, minced

1 teaspoon freshly ground black

       pepper

½ cup olive oil

In a medium-sized mixing bowl, add vegetables, red wine vinegar and seasons. Stream in olive oil while continuing to blend. Let sit, covered in the fridge for two hours so flavor mingles. Serve as an accompaniment with steak, chicken, or roasted vegetables or drizzle over rice.

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.