News and Announcements
Anthony D. So, MD, MPA, has been named Professor of the Practice and Director of IDEA Initiative (Innovation + Design for Enabling Access), a new initiative at the Johns Hopkins Bloomberg School of Public Health. Dr. So has served as Director of the Johns Hopkins Center for a Livable Future since September 2015. He will be stepping down immediately.
In his new position at IDEA, Dr. So will foster innovation and the design of new technologies for greater health access and impact through a combination of research, policy work, and training. IDEA will also serve as the home for a variety of projects from across the University sharing these goals. You can read more about Dr. So’s new position here.
Latest from Our Blog
What happens when a Baltimore resident tries to cook a meal fit for a madrileño friend? Usama Bilal explores the food environments in both cities.
Over the summer of 2016, CLF’s Map Team interns visited every known food store in Baltimore City to collect data for the Healthy Food Availability Index (HFAI)—but they also took time to interview some of the store owners and learn about their challenges and successes. Here’s the third of those stories. Tucked away in the […]
Over the summer of 2016, CLF’s Map Team interns visited every known food store in Baltimore City to collect data for the Healthy Food Availability Index (HFAI)—but they also took time to interview some of the store owners and learn about their challenges and successes. Here’s the second of those stories. Of the approximately 621,000 […]
A shocking discovery of forced labor was discovered among the Hawaiian fishing fleet. The results of an AP investigation calls into question the ethics of the fishing industry. Wholesalers and retailers on the West Coast are scrambling to identify whether their products were caught with forced labor. Read more at the AP. The third annual […]
Events and Multimedia
“The most painful truth about food and slavery is that the whole point was to extract the most amount of labor out of the black body using the least amount of calories.”
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Introduction to the US Food System: Public Health, Environment, and Equity
This textbook provides an overview of the US food system, with particular focus on the food system’s interrelationships with public health, the environment, equity, and society.
Our work is driven by the concept that public health, diet, food production and the environment are deeply interrelated and that understanding these relationships is crucial in pursuing a livable future.
Food System Policy Program
The Center’s Food System Policy (FSP) program includes a diverse portfolio of projects and activities that aim to advance federal, state and local agriculture and food policies that protect the public’s health and the environment by supporting a healthy, equitable, and sustainable food system. Read More>>
At a time of unprecedented levels of food production, little about the industrial food production model is critically analyzed to reveal its hidden or externalized costs and unintended negative effects. Many of today’s industrial agriculture practices profoundly damage our soil, air, water, and ecosystem. Read More>>
The Center’s Food Communities and Public Health (FCPH) program focuses on developing relationships with communities to improve food environments, increase access to healthy food, and inform food and nutrition policy. Read More>>
Food System Sustainability
Our long-term food security is under increasing stress. A convergence of issues—climate change, resource depletion, dysfunctional farm policies, and loss of biodiversity, among them—now threaten the availability of healthy food for an ever-increasing population. Read More>>