Food Environment

Dietary practices have health, social, cultural, economic, and environmental consequences. The Sackler Institute is at the forefront of research and dissemination in this field.

Sustainable Nutrition

The complex integration of nutrition and the environment is at the core of our Global Research Agenda for Nutrition Science. In 2015, we participated in the Year of Pulse to promote  plant-based protein, and hosted a conference on using pulses to meet global health challenges. In 2017, a sustainable nutrition workshop supported by Unilever enabled us to examine the implications from a food manufacturing standpoint.

Technology, Agriculture and Innovation

The Sackler Institute hosts a Working Group that investigates how food science and technology affect malnutrition, and focuses on behavior change and food safety. In 2017-28, the Working Group will focus on reconciling information about food safety, nutritional value, and health.