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LinkedInPosts Tagged: Global Food Initiative
Two UC students named Global Food Initiative Fellows with UC ANR
University of California students Anna Rios and Conor McCabe have been selected as Global Food Initiative fellows for UC Agriculture and Natural Resources during the 2021-22 school year. Their projects will involve working with campus-based academics, UC Cooperative Extension professionals, and staff to conduct research and communications to improve food security, nutrition and agriculture sustainability for communities across California.
“As a first-generation college student and daughter of immigrants, I'm looking to take the findings of my research work to benefit not one or two individuals, but rather multiple generations through program and policy change and reduce the prevalence of chronic diseases in my hometown and communities across California,” Rios said.
“I'm strongly interested in career opportunities in food and agriculture and its relationship with policy implications,” said McCabe. “This fellowship is sure to serve as a key experience to continue my engagement into positively impacting California communities.”
The Global Food Initiative was founded in 2014 under then UC President Janet Napolitano with the goal of conquering the question of how to sustainably and nutritiously feed a world population that is expected reach 8 billion by 2025. Fellows across the 10 UC campuses and Agriculture and Natural Resources work on projects or internships that focus on food issues. Participants receive professional development, tours of food and agriculture sites throughout California, and a $3,000 annual stipend to support their education experience.
Two Cal students selected as UC ANR Global Food Initiative fellows
Esparza, second-year Masters of Public Health student, will work with UC Nutrition Policy Institute researchers on the CDFA Healthy Stores Refrigeration Grant Program Evaluation to assess the effects of neighborhood stores obtaining refrigeration units on store environments, store owner perceptions, and consumer perceptions. As an undergraduate at UC Davis, Esparza admired the GFI Fellows' work and aspired to be a part of the program for the professional and academic opportunities.
“I hope to grow as a researcher and advocate,” Esparza said. “I hope to branch the two roles – advocacy and research – in my work at NPI. This will be possible through my work in other projects, including creating public-facing materials for policymakers. I want to learn how to frame issues and research appropriately in order to target and educate folks who are in positions of political power.”
“I am deeply invested in making sure every person in the community, from child to senior citizen, has access to healthy and affordable foods and resources that improve their quality of life,” Jacobo said. “I am excited to be a GFI fellow because it will allow me to pursue what I am most passionate about, community and healthy food.”
The UC Global Food Initiative was launched by UC President Janet Napolitano in 2014 with the aim of putting UC, California and the world on a pathway to sustainability. The GFI fellows are part of a group of UC graduate and undergraduate students working on food-related projects at all 10 UC campuses, UC Office of the President, the Lawrence Berkeley National Laboratory and UC ANR. Each participant receives a $3,000 award to help fund student-generated research, projects or internships that support the initiative's efforts to address the issue of how to sustainably and nutritiously feed a world population expected to reach 8 billion by 2025.
In addition to their individual projects, GFI fellows are invited to participate in systemwide activities designed to enhance their leadership skills and enrich their understanding of the food system in California.
[This story was updated Oct. 11 to correct the spelling of Elsa Esparza's last name.]
Two UC graduate students chosen to assist UC ANR Global Food Initiative efforts
Melanie Colvin, a graduate student at the UC Berkeley School of Public Health, focuses on addressing nutrition-related diseases through preventative measures. As a GFI fellow, Colvin will work with Nutrition Policy Institute researchers to conduct a secondary analysis of the Healthy Communities Study, a six-year observational study that included more than 5,000 children and their families from 130 communities in the United States. The native of Chapel Hill, NC, will analyze the relationship between household food insecurity and physical activity. Colvin plans to pursue a Ph.D. with a goal of a career in public health research.
"The GFI fellowship allows me to experience many facets of developing meaningful research questions that I will address on my own one day as a principal investigator," Colvin said.
“I am excited to learn from the UC ANR's Strategic Communications team and for the opportunity as a GFI fellow to gain hands-on agricultural research communication experience,” Mueller said.
In addition to their individual projects, the 2018-19 GFI fellows are invited to participate in systemwide activities designed to enhance their leadership skills and enrich their understanding of the food system in California.
The UC Global Food Initiative was launched by UC President Janet Napolitano in 2014 with the aim of putting UC, California and the world on a pathway to sustainability. The GFI fellows are part of a group of approximately 50 UC graduate and undergraduate students working on food-related projects at all 10 UC campuses, UC Office of the President, the Lawrence Berkeley National Laboratory and UC ANR. Each participant receives a $4,000 award to help fund student-generated research, projects or internships that support the initiative's efforts to address the issue of how to sustainably and nutritiously feed a world population expected to reach 8 billion by 2025.
Melanie Colvin, left, and Maci Mueller.
UC Global Food Initiative Fellows gather to discuss food system changemaking
Sustainability. Food justice. Research to action. These were the themes discussed April 13–14, 2018, as emerging food leaders throughout the UC system gathered in San Diego for a tour titled “The Rooted University: Bridging food system changemaking on and off campus.”
The trip brought together nearly two dozen 2018 Global Food Initiative Fellows, all of whom are working on projects that advance the mission of the UC-wide Global Food Initiative. This strategic initiative was started in 2014 by UC President Janet Napolitano to align the university's research to develop and export solutions — throughout California, the United States and the world — for food security, health and sustainability. The initiative funds student-generated research, related projects or internships that focus on food issues. All 10 UC campuses, plus UC Agriculture and Natural Resources (UC ANR) and Lawrence Berkeley National Laboratory, participate in the program.
“We need to start thinking of the interconnectedness of our research, and begin to implement place-based solutions that take into account the environment, food-security, and sustainability,” said UC San Diego professor Keith Pezzoli as he welcomed the GFI fellows. Pezzoli, who leads the UC San Diego Bioregional Center for Sustainability Science, Planning and Design, hosted the GFI fellows for the weekend. Pezzoli and his team led the fellows to multiple campus and community-based projects that are implementing collaborative, innovative solutions that advance food security, environmental sustainability and economic prosperity. GFI fellows were tasked to think of their projects critically and use the trip to gather ideas and inspiration for their own projects and in their work as future food leaders.
This year's GFI Fellows are working on projects that range from addressing food security and basic needs on UC campuses, to capturing the culture of eating through film, and from efforts to connect water salinity to crop yield, to creating energy-generating agricultural covers.
Ellie's Garden
The trip started with tours of UCSD-based projects that implement research and student and civic engagement to create closed-loop food systems and create opportunities for innovation. Ellie's Garden, located in between UCSD campus dormitories, exemplifies sustainable gardening practices. The garden, which composts food waste from on-campus restaurants, was established to utilize the space in between dormitories in a more efficient way.
“By using food waste from campus restaurants to create compost that then helps develop fresh food for students, this garden is taking the food system into the entire campus. With this example, we're really walking the talk on campus,” Pezzoli said.
Triton Food Pantry
The GFI fellows then visited the Triton Food Pantry, which was established in 2015 following the launch of the Global Food Initiative. The pantry provides UCSD students with greater access to healthy foods, including grains, proteins, and fresh fruits and vegetables. The pantry also helps to enroll students into CalFresh, a federally funded program (formerly known as "food stamps") that provides cash aid to low-income individuals who need food assistance. On average, Triton Food Pantry serves 600 students per week. In the 2016-2017 academic year, 10,000 student visits were logged overall.
Roger's Community Garden
Fellows then headed to Roger's Community Garden, a student-run garden that offers land to students, staff, faculty and alumni to grow herbs, flowers, fruits and vegetables and conduct student-led research. With projects ranging from hydroponics, aeroponics, and anaerobic digestion, the UCSD students who work in the garden come from different majors and different backgrounds, but are united in their love for food and gardening.
“The garden allows us to take scientific innovation and reduce it down to something that is scalable and easy,” said a UCSD student involved in Roger's Garden.
Dinner with UC Agriculture and Natural Resources - advising California for 150 years
The first day of the trip ended with a presentation by and dinner with advisors from UC's Agricultural and Natural Resources. Ramiro E. Lobo, small farm and agricultural economics advisor for UC Cooperative Extension in San Diego County, gave the GFI fellows basic information about the farming landscape in San Diego County and introduced the five UC ANR Strategic Initiatives. Lobo, who specializes in agricultural economics and marketing, talked about the challenges of farming in San Diego and the future of agricultural economics.
“San Diego,” Lobo said, “has the one of the highest prices of agricultural water in the world. The majority of our farms are small, specialty crop farms. So now, many growers and shutting off the water and letting their land dry up.”
In order to combat these issues and drive sales, Ramiro helps farmers market their products and share their stories.
“We're moving towards a ‘value-based' model of marketing,” said Lobo. “I help farmers figure out what their personal farming stories are and help share those stories with the public, a model that's really helping to drive sales.”
Fellows then enjoyed dinner with ANR advisors from throughout Southern California and discussed student-led topics related to food security, water quality, federal food programs and research ethics. With areas of work ranging from water quality to crop science, and from federal food programs to agricultural tourism, conversations were rich and varied as ANR advisors answered students' questions and shared their expertise.
“It was so interesting to hear the ANR advisors' perspectives on their particular issues. Also, I was really inspired by the wide range of expertise and backgrounds present among the advisors. Each one brings their own unique perspective to the work, and I enjoyed learning how each of their focus areas connected,” said GFI Fellow Mackenzie Feldman, an undergraduate student at UC Berkeley.
Ocean View Growing Grounds
The second day of the trip kicked off with a tour of the Ocean View Growing Grounds (OVGG), a project of the Global Action Research Center that operates on a 20,000-square-foot property in southeastern San Diego. In partnership with UC San Diego and the Global Food Initiative, the OVGG has established a community garden, two food forests and a Learning/Action Research Center developed with local neighborhood residents. The OVGG also hosts the Neighborhood Food Network, a group of residents interested in growing and distributing food. Through this network, San Diego residents build dynamic neighborhood hubs that revolve around increasing access to fresh fruits and vegetables.
Jacobs Center and Kitchens for Good
Fellows then enjoyed lunch with Kitchens for Good, a nonprofit catering service that aims to break the cycles of food waste, poverty and hunger through innovative programs in workforce training, healthy food production and social enterprise. Kitchens for Good is located within the Jacobs Center for Neighborhood Innovation, a “creative catalyst and incubator” that partners with residents, local leaders and organizations, as well as regional and national investors, to revitalize southeastern San Diego, a culturally diverse yet under-served area that is prime for investment and transformation.
“We don't just want to teach residents how to fish, we want to teach residents how to buy the lake that the fish swim in,” said Bennett Peji, Jacobs Center's senior director of marketing and community affairs.
Since its inception, the organization has revitalized a nearby creek, built a metro station with the second-highest amount of traffic in the county, constructed a low-income apartment complex and built a shopping mall that includes the first full-service grocery store in the community. In a community where the high school has a 50 percent dropout rate, the Jacobs Center has had a transformational impact.
“After this trip, I am full of new ideas, energy and confidence that can I make a difference. I now know I need to find the right partners and keep believing that solutions to food justice and environmental sustainability are possible,” said Holly Mayton, GFI Fellow and PhD student at UC Riverside. “My thoughts and ideas are really falling into place, and I am creating a new framework for action and results.”
Additional resources:
Fact Sheet: UC Global Food Initiative Accomplishments
Miembros de la Iniciativa Alimentaria Global de UC se reúnen para discutir cambios en el sistema alimentario
Sustentabilidad. Justicia alimentaria. Investigación de acción. Estos fueron los temas discutidos el 13 y 14 de abril, cuando líderes alimentarios nacientes de todo el sistema de UC se reunieron en San Diego para participar en un recorrido titulado “The Rooted University: Bridging food system changemaking on and off campus.”
El viaje reunió aproximadamente a dos docenas de miembros de la Iniciativa Alimentaria Global del 2018 (GFI, por sus siglas en inglés), los cuales trabajan en proyectos que favorecen la misión que promueve la Iniciativa Alimentaria Global de UC (UC Global Food Initiative). Esta iniciativa estratégica fue lanzada en el 2014 por Janet Napolitano, presidenta de UC, con el fin de alinear las investigaciones de la universidad para desarrollar y exportar soluciones, a través de todo California, Estados Unidos y el mundo, relacionadas con los temas de seguridad alimentaria, salud y sustentabilidad. La iniciativa patrocina investigaciones a cargo de estudiantes, proyectos relacionados o pasantías que se enfocan en temas alimentarios. También participan en el programa los 10 campus de UC, la División de Agricultura y Recursos Naturales de UC (UC ANR, por sus siglas en inglés) y el Laboratorio Nacional Lawrence Berkeley.
“Necesitamos empezar a pensar en las interconexiones de nuestra investigación e iniciar la implementación de soluciones con un enfoque local que tomen en cuenta el medioambiente, la seguridad alimentaria y la sustentabilidad”, manifestó Keith Pezzoli, profesor de UC San Diego, al dar la bienvenida a los miembros de la GFI. Pezzoli, quien encabeza el Centro Bio Regional de San Diego para las Ciencias de la Sustentabilidad, Planeación y Diseño (UC San Diego Bioregional Center for Sustainability Science, Planning and Design), fue el anfitrión de los miembros de la GFI durante el fin de semana. Pezzoli y su equipo condujeron a sus compañeros a múltiples campus universitarios y proyectos de la comunidad que implementan soluciones colaborativas e innovadoras que promueven la seguridad alimentaria, sustentabilidad del medio ambiente y prosperidad económica. A los miembros de la GFI se les dio la tarea de pensar en sus proyectos de manera crítica y usar el recorrido para obtener ideas y la inspiración para sus propios proyectos y trabajo como futuros líderes alimentarios.
Este año los miembros de la GFI trabajan en proyectos que abordan desde la seguridad alimentaria hasta las necesidades básicas en los campus de UC, para capturar la cultura de comer a través de la filmación y de los esfuerzos para conectar la salinidad del agua a la producción del cultivo y la creación de cubiertas agrícolas capaces de generar energía.
El huerto de Ellie
El viaje se inició con recorridos a proyectos con base en UCSD que implementan la investigación y participación estudiantil y cívica para crear sistemas alimentarios de circuito cerrado y oportunidades para la innovación. El huerto de Ellie, localizado entre los dormitorios del campus de UCSD es un ejemplo del uso de prácticas sustentables de jardinería, donde se utiliza composta hecha con desperdicios de alimentos provenientes de los restaurantes ubicados dentro del campus. El huerto fue establecido con el fin de utilizar el espacio entre los dormitorios de manera más eficiente.
“Al usar los desperdicios de alimentos de los restaurantes del campus para crear la composta que ayuda a cultivar alimentos frescos para los estudiantes, este huerto está llevando el sistema alimentario al campus entero. Con este ejemplo, realmente estamos practicando lo que predicamos en el campus”, dijo Pezzoli.
Banco de alimentos Triton
Los miembros de la GFI visitaron luego el banco de alimentos Triton (Triton Food Pantry), el cual fue establecido en el 2015 tras el lanzamiento de la Iniciativa Alimentaria Global. El banco de alimentos provee a los estudiantes de UCSD un mayor acceso a alimentos saludables, incluyendo granos, proteínas y frutas y verduras frescas, El banco de alimentos también ayuda a inscribir a los estudiantes en el programa CalFresh, un programa federal (conocido en el pasado como "cupones para comida") el cual provee ayuda en efectivo a personas de bajos ingresos que necesitan asistencia alimentaria. En promedio, el banco de alimentos Triton sirve a 600 estudiantes a la semana. En el año académico 2016-2017 se registraron diez mil visitas de estudiantes en general.
Huerto comunitario de Roger
Los miembros de la GFI se dirigieron enseguida al Huerto Comunitario de Roger, un huerto atendido por estudiantes que ofrece espacios a estudiantes, personal, profesores y ex alumnos para que cultiven hierbas de olor, flores, frutas y verduras y se conduzcan investigaciones a cargo de estudiantes. Con proyectos que oscilan desde la hidroponía, aeroponía y digestión anaeróbica, los estudiantes de UCSD que trabajan en el huerto cursan diferentes carreras y provienen de diferentes orígenes, pero lo que los une es su amor por los alimentos y jardinería.
“El huerto nos permite usar la innovación científica y reducirla hasta algo que sea escalable y fácil”, manifestó uno de los estudiantes de UCSD que participa en el Huerto de Roger.
Cena con la División de Agricultura y Recursos Naturales de UC – asesorando a California durante 150 años
El primer día del viaje concluyó con una cena y la presentación de asesores de la División de Agricultura y Recursos Naturales de UC. Ramiro E. Lobo, asesor de granjas y economía agrícola de Extensión Cooperativa de UC en el condado de San Diego, ofreció a los miembros de GFI información básica sobre paisajismo agrícola en el condado de San Diego y presentó las Cinco Iniciativas Estratégicas de UC ANR (UC ANR Strategic Initiatives). Lobo, quien se especializa en economía agrícola y mercadotecnia, habló sobre los retos agrícolas en San Diego y el futuro de la economía agrícola.
“San Diego”, dijo Lobo, “tiene uno de los precios más altos de agua para cultivo de todo el mundo. La mayoría de nuestras granjas son pequeñas, granjas de cultivos especializados. Así que ahora, muchos de los granjeros están cerrando el agua y dejando que sus tierras se sequen”.
Para poder combatir estos problemas e impulsar las ventas, Ramiro ayuda a los granjeros a vender sus productos y compartir sus historias.
“Nos estamos dirigiendo a un modelo de mercadeo basado en el valor”, indicó Lobo. “Les ayudo a los granjeros a identificar cuáles son sus historias personales como granjeros y a compartirlas con el público, un modelo que realmente ayuda a impulsar las ventas”.
Los miembros de la GFI disfrutaron de la cena con los asesores de ANR de todo el sur de California y discutieron temas dirigidos por estudiantes relacionados a la seguridad alimentaria, calidad del agua y programas federales de alimentos y ética en las investigaciones. Las charlas, que oscilaron sobre temas desde la calidad del agua a las ciencias del cultivo, programas federales de alimentos y agroturismo, fueron sustanciosas y variadas gracias a las experiencias compartidas por los asesores de ANR y las respuestas que ofrecieron a las preguntas de los estudiantes.
“Fue interesante escuchar las perspectivas de los asesores de ANR sobre sus situaciones particulares. También, realmente me inspiró la amplia experiencia presente entre los asesores. Cada uno aportó su propia y única perspectiva al trabajo y yo disfruté aprendiendo cómo se conectan cada una de sus áreas de enfoque”, señaló Mackenzie Feldman, miembro de la GFI y estudiante de UC Berkeley.
Tierras de Cultivo con Vista al Océano
El segundo día del viaje empezó con un recorrido por las Tierras de Cultivo con Vista al Océano ( Ocean View Growing Grounds), o OVGG, por sus siglas en inglés, un proyecto del Centro de Investigación Acción Global (Global Action Research Center) que opera en una propiedad de veinte mil pies cuadrados en el sureste de San Diego. El OVGG, en sociedad con UC San Diego y la Iniciativa Alimentaria Global, ha establecido un huerto, dos huertos forestales y el Centro Investigativo de Aprendizaje/Acción, desarrollados junto con los residentes del vecindario. El OVGG también aloja a la Red Alimentaria Vecinal (Neighborhood Food Network), un grupo de residentes interesados en cultivar y distribuir alimentos. Es a través de esta red, que los residentes de San Diego construyen dinámicos centros vecinales cuyo interés es incrementar el acceso a frutas y verduras frescas.
El Centro Jacobs y Cocinas para Dios
Los miembros de la GFI disfrutaron de un almuerzo en Cocinas para Dios (Kitchens for Good), un servicio de banquetes no lucrativo cuyo objetivo es romper con los ciclos de desperdicio de alimentos, pobreza y hambruna a través de programas innovadores de capacitación de mano de obra, producción de alimentos saludables y empresas sociales. Cocinas para Dios se localiza dentro del Centro Jacobs para la Innovación Vecinal (Jacobs Center for Neighborhood Innovation), un “creativo catalizador e incubadora” que se asocia con residentes, líderes y organizaciones locales, así como con inversionistas regionales y nacionales, para revitalizar el sureste de San Diego, una área culturalmente diversa pero marginada que es objeto de inversiones y transformación.
“No solo queremos enseñarles a los residentes cómo pescar, queremos enseñarles cómo comprar el lago en el que pescan y nadan”, dijo Bennett Peji, director principal de mercadeo y asuntos comunitarios del Centro Jacos.
Desde sus comienzos, la organización ha revitalizado un arroyo cercano, construido una estación del metro con el segundo mayor tráfico del condado, edificado un complejo de departamentos para individuos de bajos ingresos y un centro comercial que incluye la primera tienda de abarrotes de servicio completo en la comunidad. El Centro Jacobs ha tenido un impacto transformador en una comunidad donde la deserción escolar es del 50 por ciento.
“Después de este viaje, estoy lleno de nuevas ideas, energía y confianza de que puedo hacer una diferencia. Ahora sé que necesito encontrar a los socios correctos y seguir creyendo que las soluciones para una justicia alimentaria y una sustentabilidad del medio ambiente son posibles”, manifestó Holly Mayton, miembro de la GFI y estudiante de doctorado en UC Riverside. “Mis pensamientos e ideas están realmente tomando forma y estoy creando un esquema de trabajo de acción y resultados”.
Recursos adicionales:
Hoja informativa: logros de la Iniciativa Global Alimentaria de UC (Fact Sheet: UC Global Food Initiative Accomplishments
