The Global Food Initiative was launched by UC President Janet Napolitano in 2014 to develop, demonstrate and export solutions that help put the world on a path to sustainably and nutritiously feeding itself. She started the 30 Under 30 Awards to highlight and amplify the good work being done by 30 young leaders and further encourage dialogue about food education, access and security, health and sustainability, in line with the initiative's goals.
"Today we honor 30 young people who have devoted their lives to addressing some of the most important topics of our day," Napolitano said. "Food is at the heart of issues related to sustainability, climate security and healthy communities."
About the UC Global Food Initiative
The University of California Global Food Initiative addresses one of the critical issues of our time: how to sustainably and nutritiously feed a world population expected to reach eight billion by 2025. The initiative aligns the university's research, outreach and operations in a sustained effort to develop, demonstrate and export solutions — throughout California, the United States and the world — for food security, health and sustainability. The initiative draws on UC's leadership in the fields of agriculture, medicine, nutrition, climate science, public policy, social science, biological science, humanities, arts and law, among others. The UC Global Food Initiative involves all 10 UC campuses, UC's Division of Agriculture and Natural Resources, and Lawrence Berkeley National Laboratory. It is guided by a systemwide working group appointed by President Janet Napolitano and the UC chancellors. The GFI partners with nonprofits, government agencies and others to translate UC research into policies and programs that help communities in California and around the world eat more sustainably and nutritiously. It also drives operational improvements across the UC system aimed at using UC's collective buying power and dining practices to implement best practices for healthy, sustainable campus communities.
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SOURCE University of California Global Food Initiative