Each year, ten New York City agencies serve an estimated 260 million meals, making the city one of the largest
meal providers in the world. With the rising prevalence of diet related disease and mounting evidence of the crucial
role of nutrition in determining health, interest has escalated in what urban planner Kevin Morgan has called “the public plate” as a lever for improvement of public health. Others have noted that the sourcing of food for the public plate can support local and regional agriculture and food producers and provide stable employment for the growing population of under and unemployed New Yorkers.2 At the same time, environmentalists have raised concerns about the handling of waste from municipal agencies in general and from meals in particular, and about the carbon footprint and other environmental implications of urban food procurement practices. And institutional meals are an important defense against hunger, a problem that continues to disrupt the lives and health of too many New Yorkers. Thus institutional food is at the intersection of health, economic development, environmental protection, and social justice.
Paulette Johnson, Assistant Commissioner, NYC Department of Correction
Lynn Loflin, Executive Chef, Lenox Hill Neighborhood House
Emma Tsui, Assistant Professor, MPH Program, Department of Health Sciences, Lehman College, CUNY School of Public Health
Jessica Wurwarg, Former Director of the New York City Food Policy Center, current Director of Operations and Policy, Department of Strategy and Operations, NYC Department of Housing Preservation and Development
Brian Goldblatt, Sales Manager, Greenmarket Co. (A program of GrowNYC)
Moderated by Janet Poppendieck, Policy Director, NYC Food Policy Center
Programming begins at 8:45am. Arrive early to enjoy breakfast.