Experiencing Institutional Food

Type: Paper
Theme:
Sponsor Groups: Geographies of Food and Agriculture Specialty Group
Poster #:
Day: 4/4/2019
Start / End Time: 9:55 AM / 11:35 AM
Room: 8229, Park Tower Suites, Marriott, Lobby Level
Organizers: Amy Rosenthal, Christine Caruso
Chairs: Amy Rosenthal

Call for Submissions

If interested: Please send your name, affiliation, paper title, and abstract (250 words or less) to Amy Rosenthal (amy.rosenthal@rutgers.edu) by October 31, 2018.


Description

Institutions such as schools, universities, hospitals, nursing homes, and prisons feed millions of people every day and are responsible for hundreds of billions of dollars of spending on food (Thottathil 2018). As such, these spaces have become a site for interventions by those interested in changing systems of food production and consumption to be more ecologically sustainable and socially equitable (Jones, Pfeifer, and Castillo 2018; see, for example, Health Care Without Harm, National Farm to School Network, Farm to Institution New England, Anchors for Resilient Communities). Much of this work has attempted to better understand and influence procurement, that is, which foods institutions buy and serve (Thottathil and Goger 2018; Fitch and Santo 2016; Kimmons et al. 2012). Some research investigates the effect of such changes to food availability on client choice as well as how institutions can encourage their patrons to choose certain foods (Tsui et al. 2015; French and Stables 2003; Briefel et al. 2009). However, less attention has been paid to the day-to-day experience of these feeding spaces and the connections between the setting, practices, and people preparing, serving and eating meals there. Such understanding provides the context for designing, implementing, and analyzing interventions into the food system via institutional foodservice. In this session, we seek to highlight and interrogate the issues that manifest in these spaces through discussion among researchers and scholar-activists studying these settings and the people in them across a range of institutional food service environments.

The conversation may include but is not limited to: labor issues facing workers; built environment; institutional food cultures, policies, and practices; approaching/constructing individual tastes, preferences, habits, and bodies; participation by stakeholders (especially those involved in provisioning and consumption) in determining foodservice menus and policies; issues of care, social reproduction, and emotional labor; crossover with other social movements such as labor organizing, prisoner rights, and gender equity.

References:
Briefel, Ronette R., Mary Kay Crepinsek, Charlotte Cabili, Ander Wilson, and Philip M. Gleason. 2009. “School Food Environments and Practices Affect Dietary Behaviors of US Public School Children.” Journal of the American Dietetic Association 109 (2). American Dietetic Association: S91–107.

Fitch, Claire, and Raychel Santo. 2016. “Instituting Change: An Overview of Institutional Food Procurement and Recommendations for Improvement.” Johns Hopkins Center for a Livable Future.

French, Simone A., and Gloria Stables. 2003. “Environmental Interventions to Promote Vegetable and Fruit Consumption among Youth in School Settings.” Preventive Medicine 37 (6): 593–610.

Jones, Kristal, Kimberley Pfeifer, and Gina Castillo. 2018. “Trends in Global Food System and Implications for Institutional Foodservice.” In Institutions as Conscious Food Consumers: Leveraging Purchasing Power to Drive Systems Change, edited by Sapna E. Thottathil and Annelies M. Goger, 21–46. Elsevier.

Kimmons, Joel, Sonya Jones, Holly H. McPeak, and Brian Bowden. 2012. “Developing and Implementing Health and Sustainability Guidelines for Institutional Food Service.” Advances in Nutrition 3 (3): 337–42.

Thottathil, Sapna E. 2018. “Introduction: Institutions as Conscious Food Consumers.” In Institutions as Conscious Food Consumers: Leveraging Purchasing Power to Drive Systems Change, edited by Sapna E. Thottathil and Annelies M. Goger, 3–20. Elsevier.

Thottathil, Sapna E., and Annelies M. Goger, eds. 2018. Institutions as Conscious Food Consumers: Leveraging Purchasing Power to Drive Systems Change. Elsevier.

Tsui, E. K., J. Wurwarg, J. Poppendieck, J. Deutsch, and N. Freudenberg. 2015. “Institutional Food as a Lever for Improving Health in Cities: The Case of New York City.” Public Health 129 (4): 303–9.


Agenda

Type Details Minutes Start Time
Introduction Amy Rosenthal 5 9:55 AM
Presenter Andrew Wingfield*, , Virginia Food Systems Leadership Institute: A Curricular Vehicle for University Food System Reform 18 10:00 AM
Presenter Jessica L Gilbert*, University at Buffalo , Leveraging the Purchasing Power of Public School Food Programs to Achieve a Just Transition 18 10:18 AM
Presenter Nadine Nugent*, Division of Nutrition, Physical Activity and Obesity (DNPAO), National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP), Centers for Disease Control and Prevention, Stephen Onufrak, Division of Nutrition, Physical Activity and Obesity (DNPAO), National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP), Centers for Disease Control and Prevention, Seung Hee Lee-Kwan, Division of Nutrition, Physical Activity and Obesity (DNPAO), National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP), Centers for Disease Control and Prevention, Diane Harris, Division of Nutrition, Physical Activity and Obesity (DNPAO), National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP), Centers for Disease Control and Prevention, Impact of behavioral design strategies on patrons’ food choices in a US Army hospital cafeteria 18 10:36 AM
Presenter Amy Rosenthal*, , Christine Caruso*, , Meeting Students Where They Eat: a qualitative investigation of students’ perceptions and experiences of their school cafeteria 18 10:54 AM
Discussant Christine Caruso 20 11:12 AM

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