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Lecture on making healthy food choices marks Food Day

Thursday, November 15, 2012

FREDERICK, Md.—Making healthy, affordable and sustainable food choices is the topic of a lecture marking Food Day Nov. 19 at 7:15 p.m. in Coblentz Hall seminar room.

Brent Kim, MHS, from the Johns Hopkins Center for a Livable Future, will discuss the effects of food choices on personal health, rural communities, the safety of the nation's food supply, clean water, animal welfare and the public's broader health. His talk, Food, Freedom, Choice and Transparency: The Power of Your Fork, is intended to empower audiences to make more informed food choices and affect positive change.

Food Day is a nationwide effort, created by the Center for Science in the Public Interest, to promote healthier diets among Americans, support sustainable and organic farms, reduce hunger, reform factory farms to protect the environment and farm animals and support fair working conditions.

The event is co-sponsored by the Hood's Healthy U committee and the student environmental club HEAT.

For more information, contact April Boulton, Ph.D., assistant professor of biology, at boulton@hood.edu.