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X-WR-CALDESC:Events for NYC Food Policy Center (Hunter College)
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DTSTART;TZID=America/New_York:20160601T183000
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DTSTAMP:20260527T191858
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UID:7716-1464805800-1464816600@www.nycfoodpolicy.org
SUMMARY:GROWING HEALTHY COMMUNITIES THROUGH GRASSROOTS INITIATIVES
DESCRIPTION:GROWING HEALTHY COMMUNITIES THROUGH GRASSROOTS INITIATIVES: Learn How A Few Local Food Companies and Organizations Are Bettering Our Community And Environment Through Sustainable Businesses Practices\, Services\, And Products. \nTHE FULL PRICE OF THE TICKET WILL BE DONATED TO THE GREEN BRONX MACHINE (Less Eventbrite fees)  \nBUY TICKETS HERE>>>> \n***Panel Discussion + Networking + Food (donated by Le Pain Quotidien and Le Botaniste)*** \nThe panel will reveal business opportunities and challenges in sustainable food industries and discuss how we can all participate in creating a better food system and healthier community. \nPanelists: \nStephen Ritz\, Green Bronx Machine – Stephen is a South Bronx teacher who believes that students shouldn’t have to leave their community to live\, learn and earn in a better one. Moving generations of students into spheres of personal and academic successes they have never imagined while reclaiming and rebuilding the Bronx\, Stephen’s extended student and community family have grown over 25\,000 pounds of vegetables in the Bronx while generating extraordinary academic performance. \nRobert Graham\, MD\, MPH\, ABOIM\, FACP is board certified in Internal and Integrative Medicine. Dr. Graham is the co-founder of FRxESH Integrative Health and Fare Wellness\, He is currently is the Director of Integrative Health & Wellness for the Northwell Health. \nFor over a decade\, Dr. Graham has been a trailblazer in the field of Integrative Medicine. Since 2010\, he created Fare Wellness\, an innovative\, culinary and nutrition program teaching doctors how to cook whole food plant based meals at the Natural Gourmet Institute\, so that they can share the insights with their patients. In 2012\, he and his wife Julie\, a certified yoga instructor\, launched Lenox CHill Initiative\, a yoga/meditation course for healthcare workers. The following year\, Dr. Graham created “Victory Greens\,” an edible rooftop garden at Lenox Hill Hospital\, where he offers “rooftop to bedside” meals. \nDr. Graham received his medical degree from the School of Medicine at Stony Brook University Medical Center\, Stony Brook\, NY and completed his residency in Internal Medicine at Lenox Hospital in New York City. He received a Masters of Public Health from the Harvard School of Public Health while completing two fellowships in General Internal Medicine/Complementary and Integrative Medical Therapies at Harvard Medical School. He completed an additional fellowship in Medical Education at Mount Auburn Hospital in Cambridge\, Massachusetts. \nHe is a frequent speaker at conferences including TedxManhattan\, where he described his attempt to incorporate his roots in integrative and traditional medicine into our modern healthcare system with an emphasis on having greater respect for food\, cooking\, farming\, meditation and their healing properties. \nJason Finder\, Dishes by DOE. For more than 30 years\, The Doe Fund\, Inc. has provided a hand up\, not a hand out to formerly homeless and incarcerated men. A byproduct of the Culinary Arts Program\, Dishes by Doe provides hands on job training in the food service industry. All of the proceeds of our catering service go towards benefiting The Doe Fund and the men enrolled in the program. Each student enrolled in the Culinary Arts program graduates with 450 hours of hands-on experience\, a Food Protection Certificate\, a nationally recognized ServSafe license\, and a Certificate of Completion in Customer Service Training. Fueled by hard work and a love of food\, these men are making a difference in their lives and the lives of millions of New Yorkers. \nMichael Schwartz\, owner of Organic Food Incubator\, and co-founder of BAO Cultured is on a mission to help organic\, artisan and small food and beverage manufacturers avoid the pitfalls of starting a new business. OFI has worked with more than 75 start-ups\, graduating over 15 to larger contract manufacturers or standalone facilities. As a graduate of the Culinary Institute of America (CIA)\, he has worked in some of NYC’s premier restaurants\, including LeCirque and had been an instructor at the Institute of Culinary Education for 13 years. Mike is a true food lover who has witnessed the evolution of our recent culinary revolution as consumer awareness has grown into healthier eating habits. In addition\, he supports local farmers and more sustainable options to the small food business industry. \nModerator: \nDiane Hatz\, Founder & Exec. Director\, Change Food. She uses her expertise to develop creative projects\, raise awareness\, and move people to take actions to change the food system. She also works to find ways to help individuals and groups within the field collaborate\, connect and work more effectively. \nA special THANK YOU to Le Pain Quotidien and Alain Coumont\, founder of LPQ’s new organic and plant-based restaurant Le Botaniste for their delicious\, healthy and sustainable food donations.
URL:https://www.nycfoodpolicy.org/eventcalendar/growing-healthy-communities-grassroots-initiatives/
LOCATION:Online Zoom Webinar\, 2180 Third Avenue at 119th Street\, New York\, NY\, United States
CATEGORIES:Events calendar
ORGANIZER;CN="NYC Food Policy Center at Hunter College & Columbia Business School Alumni Club of New York":MAILTO:info@nycfoodpolicy.org
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