WEBINARS
PREVIOUS WEBINARS
A Model for Values-Based Food Procurement: Successes and Lessons from the Good Food Purchasing Programs First Decade
Hear from the Center for Good Food Purchasing and city officials from Chicago and New York as they share successes and learnings from the last ten years of implementing the Good Food Purchasing Program (GFPP) in communities across the country. The CDC DNPAO also shares an updated on the federal government’s latest collaboration related to food service guidelines.
Resetting the Food Service Experience: Lessons and Opportunities from COVID-19
Michelle Wood, Program Manager, Food Policy Initiatives, LA County of Department Health moderates a discussion with public health and business leaders in food service. Hear directly from leaders representing hospitals, workplaces, correctional facilities and schools on the challenges they are facing and their thoughts on opportunities to reset the foodservice experience.
Behavioral Design Overview & Launch of FSGC’s Behavioral Design Community
Learn more about how to incorporate Behavioral Design into your foodservice operations and about FSGC’s new Behavioral Design online community.
A Model for Climate-Friendly Foodservice: Successes and Lessons from the Field
How can climate-friendly food purchasing help meet those GHG reduction targets? Is climate-friendly food purchasing feasible financially and operationally? How should public and private foodservice operations get started?
Resetting the Food Service Experience: Nutrition Policies and Food Pantries
The COVID-19 pandemic has brought new challenges to food security across the U.S. Access to healthy food options and nutrition are important to overall physical and mental health and well-being. Join FSGC for a moderated discussion with public health researchers and foodservice leaders on the nutrition policies and partnerships that are being developed around the country to create food pantries and food distribution sites in foodservice settings.
Resetting the Food Service Experience: Opportunities for more Sustainable Practices
Join us for the Food Service Guidelines Collaborative's (FSGC) February webinar to learn how to incorporate more sustainable practices in food service settings.
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Resetting the Food Service Experience: Food as a Protective Factor
Hear Dr. Dariush Mozaffarian from Tufts Friedman School of Nutrition Science and Policy and Tufts Medical School present the connections between nutrition and COVID-19, and the related policies and systems in foodservice that must innovate to support healthier eating. Moderated by Captain Heidi Blanck, PhD | Centers for Disease Control..
Opportunities to Improve Food Environments in Correctional Facilities
Join us for a dive into the opportunities to improve the food environment in prisons, including an overview of new expert policy and practice recommendations.
Best Practices & Innovative Strategies for Reopening Food Service Facilities
Join industry experts from Compass as they share best practices and innovative strategies for reopening food service facilities.