News & Events
News & Events
UW study abroad course explores sustainable food systems in Ireland and Italy
December 17, 2025
La Dolce Vita: Exploring Ireland and Italy in Search of the History and Future of Sustainable Food Systems is a 25-day study abroad program at University of Washington that will explore sustainable food systems across Ireland and Italy in autumn 2026. Important dates to apply or learn more Photos from past years Photos courtesy of...
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Households using more of the most popular WIC food benefits stay in the program longer, UW study finds
December 15, 2025 | UW News
New research has found that households who redeem more of their benefits in the most popular food categories are more likely to remain in the program long-term. Assistant Professor Pia Chaparro is first author on the study published in JAMA Network Open. “Finding ways to identify kids and families that are at risk of dropping out of the program is of high importance,” said Chaparro. “That’s basically what we’ve identified — a way to flag families who may be at risk of dropping off.”
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With community fridges, neighbors feed each other
December 5, 2025 | UW Environmental & Occupational Health Sciences
FSNH faculty Marie Spiker will collaborate with UW Urban Freight Lab to improve safety and efficiency of hyperlocal food sharing via community fridges that are accessible 24 hours a day for the public to take and leave food. “Because they’re decentralized, it’s hard to know whether a micropantry is full or empty, or whether a community fridge is at a safe temperature,” Spiker said. “The sensors and information dashboards this team is developing will go a long ways towards helping us understand the potential of micropantries to reduce waste and distribute food safely at a community level.”
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Student leaders launch Food Systems Leadership Coalition at UW
November 14, 2025
In early November 2025, more than 20 student leaders from across the University of Washington gathered for the first meeting of a new student-led initiative—the Food Systems Leadership Coalition (FSLC)—dedicated to advancing a campus where no one goes hungry. Food Systems, Nutrition, and Health Student Resource Coordinator Carmela Stewart initiated the idea by reaching out...
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Statewide effort to put more whole grains on shelves and plates gets $19 million boost
October 29, 2025 | UW News
New statewide initiative to put more healthy, climate-friendly grains on people’s plates will include faculty from the Food Systems, Nutrition, and Health program as the project’s implementation science team including Jennifer Otten, Sarah Collier, and Marie Spiker. The FSNH team will examine how innovations in grain breeding and food product development can be successfully adopted in school settings, and will study what policy, budgetary, and social factors help ensure that new whole grain and legume varieties are embraced across the supply chain and, ultimately, by school-aged children who rely on them for the nutrition they need to grow and thrive.
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Wait, Are Carbs Actually Awesome?
October 9, 2025 | Men's Health
UW faculty member Adam Drewnowski is quoted in this article discussing perceptions about carbohydrate consumption, and helps clarify how to choose nutritionally optimal carbohydrates which can be beneficial to your diet and long term health.
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Seattle to launch first connected network of community food micro-pantries
September 22, 2025 | UW Freight Lab
FSNH faculty member Marie Spiker is involved in this pilot research project that will retrofit existing micro-pantries in Seattle with sensors to create a “cyber-physical” network. The system will anonymously track pantry use, donation patterns, and food safety, giving communities real-time data to improve food distribution and reduce waste. The project also aims to strengthen safe, reliable food supply chains and foster collaboration between donors, volunteers, and recipients.
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Some refined grains are surprisingly nutritious
September 5, 2025 | earth.com
Adam Drewnowski’s work in a recent study published in Nutrients that combined diet records with health markers such as weight, waist size, insulin levels, and food costs to identify foods which not only improved health, but were affordable. Drewnowski said, “Our evaluation took whole grain content into account, along with fiber, vitamins and minerals. By delivering key nutrients such as fiber, iron, B vitamins and folate, grain foods can make a meaningful contribution to healthier eating patterns among all population groups.”
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UW faculty member contributes to American Heart Association advisory on ultraprocessed foods
August 25, 2025
The American Heart Association (AHA) has issued a new science advisory examining what is currently known about the growing impact of ultraprocessed foods (UPFs) on nutrition and public health. Published August 8, 2025, in Circulation, the advisory highlights the evidence linking excessive consumption of UPFs with adverse health outcomes, offering a comprehensive review of the...
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Celebrating students graduating from MPH, MS, and GCPD in 2025
August 25, 2025
Congratulations to graduate students in the Food Systems, Nutrition, and Health (FSNH) program completing the Master of Public Health (MPH) and Master of Science (MS) in 2025. Many of these students also completed the Graduate Coordinated Program in Dietetics (GCPD) which will allow them to sit for the registered dietitian nutritionist (RDN) exam in the...
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