Berkeley Food Institute

What do ci******es and Lunchables have in common?

New research from Laura Schmidt and colleagues at UC San Francisco (UCSF) explores how to***co companies applied consumer research, behavioral science, flavor engineering, and product design to help shape the rise of ultra-processed foods in today's food system.

Published in the American Journal of Public Health, the study offers new insights into the corporate influences that continue to shape our food environments and public health outcomes.

Read more at the link in our bio.

Join us for a conversation on the future of the Farm Bill, hosted by Jeanne Merrill of the Berkeley Food Institute and featuring Mike Lavender of the National Sustainable Agriculture Coalition. In the aftermath of major cuts to SNAP in H.R. 1 that upended a decades-long farm bill coalition, the US House Agriculture committee has proposed its version of the next Farm Bill. Jeanne and Mike will explore where the Farm Bill stands now, how the current process differs from past reauthorizations, and what recent federal developments mean for the road ahead.

Register here: https://ow.ly/EfY050YWF31

Join us on Thursday, April 16th from 3-5pm at the Oxford Tract for an Urban Organic Transition Workshop. Panelists will share their perspectives of organics, and create space for them to share the challenges they may face and the solutions they may have. Featuring Panelists: Yolanda Burrell, Pollinate Farm and Garden, Catherine de la Peña, NRCS, and Lucas Hill, Agriculture Institute of Marin. Event is open to all! RSVP at https://ow.ly/zYGx50YCTmX