Food Law and Policy Clinic Joins Other Harvard Faculty for Lightning Lectures on Food

Emily Broad Leib, Director, Food Law and Policy Clinic

Via the Center for Health Law and Policy Innovation 

Emily Broad Leib, Director of CHLPI’s Food Law and Policy Clinic (FLPC), joined other Harvard faculty members and lecturers on February 27 for the Food+ Research Symposium. She was an organizer and also presented “The Role of Law and Policy Research in Our Food System; Case Study on Food Waste,” based on the Food Law and Policy Clinic’s work on implementation of better expiration date policies and other policy reforms which could significantly decrease food waste.

The Food+ Research Symposium, which was hosted by the Weatherhead Center for International Affairs, the Harvard Kennedy School Sustainable Science Program, and the Harvard Center for the Environment, brought together 22 faculty speakers from eight Schools last Friday to deliver seven-minute presentations on the nexus of food, agriculture, environment, health, and society.

The symposium served as a platform for discussing the future of food as it relates to current infrastructure, technological innovations in science and agriculture, and global health and nutrition. The Food+ symposium was organized in conjunction with the Harvard Food Better campaign, a yearlong education and awareness initiative to foster a discussion of the food system and how to improve it. Launched by FLPC, Harvard University Dining Services, and Harvard Office for Sustainability, the University-wide campaign includes a variety of events and activities that explore food production, distribution and markets, nutrition and health, and food waste.

FLPC has also been involved this year in promoting interdisciplinary collaboration at Harvard through helping to organize the Deans’ Food System Challenge, hosted by Harvard Innovation Lab. Co-sponsored by Dean Martha Minow of Harvard Law School and Dean Julio Frenk of Harvard School of Public Health, the Deans’ Food System Challenge invites creative and entrepreneurial students to develop innovative ideas to improve the health, social, and environmental outcomes of the food system in the United States and around the world.