HPDP Director Alice Ammerman will be the second speaker in the What’s the Big Idea? Spring 2015 Food for Thought series at the William and Ida Friday Center for Continuing Education on Thursday, April 16 at 7:00pm.
Ammerman will discuss Sustainable Local Food Systems and Better Health: Is there a Link?, based on her research on the topic in recent years. To register for the event to learn more, see the summary below or click here.
Sustainable Local Food Systems and Better Health: Is There a Link?
THURSDAY, APRIL 16, 7-8:30 PM, COURSE #3227
Local food has become very trendy. There are plenty of good arguments in favor of the local food movement, many regarding protecting the environment and a way of life for small farmers. But does everybody benefit from the local food movement, and will it really impact our health? We will discuss the broad implications of local sustainable food systems for community health and how all members of the community can benefit. We will also discuss specific strategies regarding ways that communities can move toward sustainability with their food systems, and what is currently happening in the Triangle area.
Alice Ammerman, is a professor in the Department of Nutrition and Director of the Center for Health Promotion and Disease Prevention (a CDC Prevention Research Center or PRC). Her research focuses on the design, testing, implementation, and dissemination of innovative clinical and community-based nutrition and physical activity intervention approaches for chronic disease risk reduction in primarily low income and minority populations. Dr. Ammerman has strong research and practice collaborations across the state and with PRC research networks across the country. She is also Co-PI of the Center for Training and Research Translation, charged with identification, translation, and dissemination of evidence-based interventions for obesity and cardiovascular disease control and prevention. Current research interests focus on behavioral economics, school nutrition, the interface between healthy food access and sustainable local food systems, and social entrepreneurship as an approach to addressing public health concerns.