Rolln’Bowl is Alberta’s s first Korean-fusion fast casual restaurant chain owned by the
Im’s family. Located in Western Canada, Alberta is a province rich with abundant natural resources, a strong booming economy and a favorable business climate. The northern part of this province is a place where the demand for good eats is high but the supply falls significantly short. It is Rolln’Bowl’s goal to successfully cater to the nutrition and taste needs of northern Alberta's huge workforce in the fields of energy minerals (oil, oil sands, coal, and natural gas), forestry and agriculture. The restaurant offers counter service with a simple menu mainly offering rice bowls and sandwich rolls which can be made with three different Korean-style proteins, desired vegetarian toppings and choices of house secret sauces. The chain operates under a modus operandi of heartiness, cleanliness and convenience.
JoJo’s Kitchen is a casual brunch restaurant located in Seoul, Korea. Created by Jeong
Ae Jo, JoJo’s Kitchen is named after her family name and is inspired by both her family’s long historic restaurant business in Korea and New York City where she worked and studied the food. JoJo’s Kitchen is open for daily 10 a.m. to 5 p.m. to serve brunch menu all day long and opens take-out coffee bar early in the morning to wake up the day. JoJo’s
Kitchen is designed by talented graphic designer(Hyun Jung Lee), interior designer(Ji
Hye Kim), and ceramic designer(Hyun Ji Jeon), offering modern-casual environment for a comfortable dining place. Our restaurant is dedicated to the enjoyment of delicious foods and American cuisine based brunch culture to Seoul neighbors and visitors. We work with local farmers and artisans to provide our customer the freshest seasonal foods while supporting our local communities.
The Kiln Coffee & Provisions is a coffee bar and open kitchen dedicated to using the products of local agriculture, and empowering our guests to do the same. Specialty coffee and local agriculture need institutions that provide a space for consumers not only to enjoy the products of local agriculture, but also to feel safe in learning and developing skills and understandings of its importance on their own terms. It is our mission to use the built environment to assist conscious consumers wherever they may be on their taste adventure. Connecting coffee to local agriculture through the open kitchen, we not only strive to make all our own products in house, but also to offer courses and instruction to our community so they can feel empowered to take that next step on their discovery of the food system. With an emphasis on radical inclusion, participation, and immediacy, we wish to encourage everyone to employ their hands for all varieties of work.

A public food commons, imagined as a civically operated and locally centralized edible landscape, can serve to combat inherent barriers to access, increase public awareness, and unite the existing alternative food spaces in a network of resource and information sharing. An outdoor public garden space, or a city park with edible crops and park stewards that double as food librarians, can serve as the core of larger food networks and provide public resources such as practical agriculture and health knowledge, educational workshops, and aesthetic food space, to any member of the community in much the same way as a public library. The public food commons model is applied to a
Brooklyn neighborhood, making a direct case for a future feasibility study and pilot project in New York City.
This project details a proposed framework for a “NYU Global Gardens Research
Initiative” that posits and connects the GNU sites (Abu Dhabi, Accra, Berlin, Buenos
Aries, Florence, London, Madrid, Paris, NYC, Prague, Shanghai, Sydney, Tel Aviv,
Washington D.C.) as “ecosystems in and of the cities,” promoting an interdisciplinary, collaborative research agenda to study these urban environments from Urban Ecosystem
Analysis approach. It also proposes a GNU Foodshed Project to operate within and illustrate the Global Gardens ecosystem framework. The GNU Foodshed Project aims to analyze each geographic locale with the objective of creating food systems derived from and interacting with their local ecosystems, and geographically close to each of the population centers, not to constrain global food supply chains that contribute to food security, but to improve the local management of food systems that are both local and global. The Global Gardens Research Initiative can be housed in the newly established
Marron Institute on Cities and the Urban Environment at NYU.
The concept of food hubs has recently emerged as one of the most promising ways to scale up regional food systems. Despite an increasing demand for local food, small and mid-sized farms are often unable to connect with regional buyers due a lack of appropriately scaled infrastructure and handling services. A thriving food hub will financially benefit producers, create on- and off-farm jobs, support sustainable agriculture practices, and increase access to fresh food for consumers, all together strengthening regional food security and community ties. The long-term success of regional food hubs is contingent on financial viability. Currently only half of all food hubs

are breaking even. Without financial stability the ability of food hubs to fulfill their missions is compromised. Applying a “shared value” framework to food hub business plans is necessary for ensuring long-term financial viability and transformation of the food system. Capitalism based on social values can be an unparalleled vehicle for meeting human needs, improving efficiency, creating jobs, and building wealth.
This project examines the cafeterias of the nation’s largest healthcare system. The VA
Hospital system has been recognized for its accomplishments in terms of patient care standards, and recently its exceptional EMR system, but rarely do we hear about the VA food environment. The Veterans Canteen Service, the VA’s sole retailer/food provider across all locations, has taken steps to stay at the forefront of trends in hospital cafeteria food. From calorie labeling and healthy lifestyle initiatives to sustainability projects, VCS has made great strides that could have effects well past supporting the health of veterans, including environmental benefits and economic benefits to local and small businesses. Beginning with the history of the VA and VCS, this project takes the reader through some of the interesting programs and initiatives that VCS has pursued in the past few years, provides suggestions for improvement, and examines how other hospitals, public hospitals in particular, can incorporate similar projects of their own.
This study investigates price differences between farmers markets and supermarkets in low-income and affluent neighborhoods. Weekly food prices of 26 foods, collected from two farmers markets and four supermarkets in affluent and low-income communities in
New York City were collected over one year. This paper explores the difference in apple prices between poor and wealthy neighborhoods and between farmers markets and supermarkets. An ordinary least squares regression model was estimated and the results show that apple prices are higher in wealthy neighborhoods compared to poor neighborhoods and that, overall, farmers markets are more expensive than supermarkets.
Conducting a test of equality between poor and wealthy farmers markets results in no difference (p=0.24), meaning residents face the same prices at both outlets. Policy recommendations based on these findings include incentivizing supermarkets to open in underserved communities while providing additional subsidies and consumer incentives to existing farmers markets in low-income communities.

With the mainstreaming of the “good food movement” over the last decade, many
American school food service operators have felt increased pressure to provide meals from ingredients that are healthful, environmentally friendly, and locally sourced. Food systems experts who are already familiar with regional food systems could assist food service directors in finding sources for these better products and negotiating the hurdles of their distribution, processing and pricing. However, these advocates must be familiar with the particular context of school food procurement. “School Food
Procurement 101,” a visual presentation with accompanying notes, provides training in the basics of school food procurement for food systems advocates who could assist school food providers in changing what they purchase. The presentation outlines the general environment of school food procurement, with a focus on national regulations; the mechanisms by which schools generally purchase food; successful examples of procurement innovations; and tips for working with school districts.
The challenges associated with institutional procurement of local farm products are myriad, including bureaucratic obstacles, supply chain commitments, and capacity limitations. This project attempts to address the question of how to achieve institutional local food procurement on a citywide scale. The New York Institutional Food Exchange comprises a ten-year vision to build a food hub that integrates aggregation, processing, packing, distribution and marketing of local farm products as both whole and value-added prepared foods, tailored to meet the specific needs and limited capacities of hospitals, schools, prisons and other public centers in New York City. Employing a grassroots, coalition-based approach to generating broad support and collaboration on the project,
NYIFE would work in partnership with city agencies, community-based organizations, nutritionists and institutional foodservice directors to secure steady procurement commitments, providing our local farmers with a sustainable livelihood, and viable and nutritious alternatives to the conventional industrial food system across New York City institutional settings.
Our species has always successfully navigated change. However, the frequency and intensity of these challenges are accelerating. Our collective future is likely to be fraught with frequent and dramatic change. In order to overcome these challenges, leaders are seeking to enable our critical systems and communities with the adaptive capacities to bounce back or even thrive after a shock or stress. Factors such as

diversity, redundancy and social capital form the basis for resilience and recovery. The ability of communities to adapt and respond to disruptions through self-organization relies upon reciprocal social networks built within and between communities. To strengthen food systems resilience at various scales and locales, from the local to the global, from the urban to the rural, planning and investments in resilience should include local and urban food systems in order to increase community food security and diversity while promoting active and healthy lifestyles and the social interactions needed for resilience.
The act of saying grace has forgotten its roots. A Return to Grace is a multicultural examination of the original meanings behind this practice, revealing its positive affect on food choices through a personal connection to what one eats and the system it creates.
The reader will discover various practices and meanings behind grace as the author takes his audience on a journey across the world through various religions, philosophies, and belief systems. From this diversity a new idea of grace is formed: grace does not need to look or sound a certain way; it only needs to be about food. Through this focus, the art of grace becomes more than a simple recitation of words, transforming into a greater state of being that allows one to identify with something greater than the self (in this case the food one eats and the system that creates it). In order to change the way the world eats, it is essential that each eater identify with the food they consume and the practice of saying grace accomplishes this.
Kaylee Hammonds was adopted from Seoul, South Korea at the age of four months. Her adoptive parents are good Southern Christians with big hearts and the gift of gab. Good
English, Bad Chopsticks is designed as a memoir tracing her navigation of growing up as the ethnic “other” (who can speak English beautifully, and yet not work a pair of chopsticks) and the hilarity, heartbreak, and richness this entails. From early encounters between her parents and other adoptive parents, to trying to navigate the tricky social waters of high school, college, and beyond, Good English, Bad Chopsticks seeks to convey the often absurd but always interesting ways in which one can be American, adopted, and
(not-too) messed-up about it.
How did the American children’s menu become so bland and predictable? Some blame the fast food industry, and others point to a child’s innate pickiness. This book will show that the roots of the children’s menu are deeper and stranger. The story begins in Prohibition,

when Puritanism, nutritionism, and middle-class ideas about childhood collided with the needs of restaurant owners to make a buck. The result was the first children’s menu, and its signature dish was a plain broiled lamb chop. Inventing the Children’s Menu traces the journey from lamb chop to chicken nugget along the highways of post-war America, through the industrialization of food and evolving notions of parenting. It will argue that the moment we created a distinction between children’s food and what adults eat, we paved the way for our insipid children’s cuisine in shades of brown and yellow.
Emily Piper has focused on coffee during her time in the Food Studies program. In winter
2013, Emily worked with a rural coffee producing community in Ethiopia, using coffee profits from Think Coffee and its trade partners to build a library. She has seen the potential for positive impact on the thousands of people that produce the coffee we drink, and wants to increase mainstream demand for ethically produced and traded coffee. Know Your Cup is an awareness campaign that synthesizes 3 years of academic research and experiential knowledge about the differences between responsibly traded coffee and commodity coffee into a clear, succinct, persuasive graphic tool. This webbased collection of infographics compares the environmental, social and economic impact of Fair Trade versus traditional coffee, understanding that though Fair Trade is flawed, it can be used as a tool to help non-“food” people understand that their daily decisions make a difference.
“Nutrition and Its Discontents: Science, Belief, and Behavior in Dietary Debates,” is a syllabus proposal for a new course directed at graduate students in nutrition, public health, and food studies degree programs. It focuses on the interactions of scientific knowledge, health policy, and popular beliefs to address major points of contention in the realm of food and health. Readings in a broad range of academic domains will guide us through the complex relationship of knowledge, beliefs, behaviors, and outcomes as dietary information moves from science to policy and to the lay public. Additional materials from news media, websites, and science journals will provide the opportunity to apply theories to current and past dietary debates. The goal of this course is to provide students going on to work at the intersection of food and health with a more comprehensive understanding of the complex dynamics that steer belief and behavior in personal dietary choices.

In light of growing concerns about the health of our children and the environment, there is a clear need for in-depth food education in schools. To address that need in a community with which I am deeply connected, I created SEED (Sustainability and
Environmental Education Development). SEED is a plan crafted specifically for
Ravenscroft School in Raleigh, NC, that incorporates food and nutrition education into existing sustainability initiatives in a way that is compatible with the school’s values and vision. By proposing both new additions and offering solutions to current roadblocks,
SEED is a comprehensive proposal that facilitates a more complete approach to sustainability at Ravenscroft.
In 2011 the not-for-profit food justice organization, Wholesome Wave, commissioned the
Double Value Coupon Program Diet & Shopping Behavior Study to measure the impact of fruit and vegetable incentives on the purchasing and consumption habits of federal nutrition benefit recipients at farmers markets in underserved neighborhoods. By using the positive results of the national study and comparing and contrasting two successful yet distinctive New York City community run farmers markets participating in the study, it becomes clear that these incentives should be part of any comprehensive municipal policy that attempts to solve daunting issues of health and food justice like access and security.
Vegetopia is a simple, beautiful iPhone application that demystifies exotic vegetables.
It’s your trusty companion at the Asian grocery store, not only helping you identify vegetables you don’t recognize, but teaching you to cook them. Using an intuitive visual interface, it collects input in four categories in order to deduce the identity of the mystery ingredient. Once the vegetable is identified, the app will suggest suitable recipes. Vegetopia will start with at least 50 original recipes, but this number will grow as community members submit their own. Ratings and comment capabilities will ensure
Vegetopia is a vibrant community. This is the first in a projected series of apps that will eventually cover other ethnic territories.

As American society is steadily losing the basic survival skill of being able to cook, empowerment in the kitchen and conviviality around the table is ever more important, especially for children. The Delicious Adventures of Maddie Maillard is a series of culinary children’s picture books including simple recipes with the purpose of connecting children with food, and inspiring them to become confident in the kitchen while having fun. There currently exists a hole in the market of contemporary children’s cookbooks.
The Delicious Adventures of Maddie Maillard will fill this hole by offering simple recipes in a picture book format with a continual narrative, while encouraging reading and food literacy, dexterity, fun and adventure. Unlike other contemporary children’s culinary books, this series is written directly to the child reader, and designed for parents to act as kitchen assistants rather than recipe moderators. Also unlike other children’s cookbooks, the books evolve in reading level and kitchen skill level while containing simple recipes comprised of few and easily accessible ingredients.
Much of the discourse around the food movement argues that changing purchasing behavior will change the food system, yet in reality it provides more consumerist options and allows for the current capitalist system to thrive. Consumers are sold an idea
(replete with the right kind of morals), that paying more to a local farmer or business benefits everyone at all levels involved. However, restaurants’ thin profit margin necessitates maximum labor for minimal return for all workers, but particularly those at the bottom of the hierarchy. Diners have demanded sustainably sourced ingredients but why not for a sustainable workforce?
This paper examines the US Government’s international food security and food aid programs as a case study for how organizations can use the concept of food security to their advantage in foreign policy and international aid efforts. When measuring the progress of eradicating hunger, most international organizations do so in terms of food security, the standard definition of which is “when all people, at all times, have physical and economic access to sufficient safe and nutritious food to meet their dietary needs and food preferences for a healthy and active life.” Yet because “food security” has come to encompass such a wide range of issues—in the realms of health, food & nutrition, agriculture and institutions—the term itself has become essentially meaningless. Global inconsistencies in measurement allow for many international development and humanitarian organizations to formulate response efforts that are oftentimes selfserving—benefiting the organizations themselves more than the at-risk populations.

Fillmore Local is a community driven food education and event space in Charlotte, North
Carolina. Rachel plans to move to Charlotte after graduation and will pursue her vision for this business after settling in the area. Fillmore Local is an innovative recreational cooking school, unique event venue, and specialty café in Charlotte, North Carolina. It will offer one-of-a-kind experiences in the kitchen and around the table, including private dinners and events, culinary classes, food education programming, and a seasonally and locally driven café menu. This business plan embodies a new kind of community space in the Charlotte region that will be committed to creating memorable experiences centered on good food. Rachel brings her food experience from both San Francisco and New York
City to the venture.
In the food system, interconnections and abound but many can be missed depending on how the data is analyzed and presented. GIS, geographic information system, is a powerful platform that can be used to study the food system. In my project I made a website, FoodMapsPortfolio.com, to demonstrate the value of simplifying data to make a representative map.
Using food and the numerous discourses it provokes, this class will read several canonical texts from the mid to late Renaissance: Rabelais’ Gargantua and Pantagruel, Thomas
More’s Utopia, and Milton’s Paradise Lost. During the semester, we will dissect how
Renaissance authors grappled with spiritual and physical appetites; class, gender, and politics; and religion and science. Supplementing the literary texts, we will read relevant literary criticism, books from the Food Studies discipline, and secular texts from the
Renaissance such as diaries and cookbooks. The course objective is to gain a more thorough understanding of the world in which our authors lived, and how their literature reflected it.

The dining table is not merely a piece of furniture to serve a meal on, but a magnetic structure for people to gather around and demonstrate sociability. The dining table has a rich social history which has not been fully explored. This book will look at the evolution of the dining table from ancient times to the present, as a stage for social interactions between family members, friends, acquaintances and strangers, and also as a canvas upon which by homemakers, entertainers, and artists inscribe values and taste. I wanted to create a narrative, rich in visuals, which would expose the structure beneath our daily dining habits, and celebrate the power of the dining table.
thedinnerfortwo is a website that examines the changes to individual eating habits that take place among cohabiting couples. When couples transition from living separately to living together, sharing meals requires that they find common ground between their individual eating habits and preferences. Diverse backgrounds or dietary restrictions are just a couple of examples of challenges that they may have to navigate as they identify the changes and compromises required in order to share meals. Existing research confirms that eating together carries a great deal of significance for most couples.
Sharing meals is often a means of emphasizing a couple’s identity, even if it does present some challenges. thedinnerfortwo website will provide a forum for couples to share their individual experiences and illuminate the role that food plays in relationships.
The visual cues of everyday food practice have been played out in various media formats.
As a society, we are inundated with these visual cues of food, whether it is on TV, in a magazine, or on the internet. The concept of food porn acts as a signifier for this food stimuli. I feel like this saturation has made us lose touch with both the sensuous and alimentary functions of our food. Sound is so important to how we perceive the food we eat, why not experience food without these visuals? Deep Fork is an installation that examines this everyday food fetishism. My recordings combine the narratives of the everyday consumption, cooking and shopping of food with its own sound creations. Deep
Fork aims to illustrate how food can be simultaneously performative and functional by creating an audial space for the intimate and at times mundane gastro processes in which we live out our lives.
The Bee Season is a podcast exploring bees, beekeeping, honey, and pollination. Bees play an essential, but often unrecognized role in the food system and are being threatened by the conditions modern agriculture creates. At the same time, the price of honey is

dropping as the market is flooded with questionably sourced honeys, leading to further pressures on beekeepers. Fortunately, there are a growing number of people working to revive and sustain healthy bee keeping practices. The Bee Season broadcasts the story of the economic, cultural, and health benefits these people and their bees offer.
Since the emergence of the Chinese melamine milk crisis in 2008, growing numbers of middle class Chinese mothers with disposable incomes have been demanding “safe” foreign-made baby formula to feed their children. In order to satisfy their demand, everyday people have become smugglers, hoarding retail milk supplies outside of China for resale on the Mainland. This paper theorizes that the demand for foreign products transcends conventional concerns for food safety and that the Chinese possess a distinct taste for food produced by workers who participate in a society under rule of law.
When Congress passed the Food Safety Modernization Act in 2010, it directed the Food and Drug Administration to establish science-based minimum standards for produce growers. This project examines the influence of the food movement on policymaking, specifically the ways in which the rules create accommodations for small and midsize sustainable food systems. Over 130 farmers completed a survey designed to assess their readiness and attitudes, and this survey informs the discussion of regulations and food systems.
As the Beauty Director of Town&Country Magazine, I lead a rewarding but often times hectic and busy life in the advertising world. Craving a taste of the simple life and seeking an opportunity to marry my passion for food, local eating and favorite spot to relax – the island of Martha’s Vineyard– I became inspired to create a part time business that would allow me to pursue my passions in addition to my career. Taste of the Vineyard is an artisan solar sea salt business located in Martha’s Vineyard, MA. By using only the purest ocean water, sun, and bicycles this handcrafted solar salt targets the local gourmet, chefs and tourists with an easily transportable and non-perishable product.
Taste of the Vineyard promotes the local food movement and sustainability while providing a quality ingredient that is handcrafted offering consumers the ability to incorporate a real taste of Martha’s Vineyard into their cooking year round.

As San Diego’s first artisan, women-owned farm, malthouse, and distillery, we craft high quality, environmentally responsible barley products. We are the only local source of premium small-batch malts for the dozens of craft breweries and hundreds of home brewers in the greater San Diego area. Our heirloom barley varieties are grown organically to create consistent and flavorful malts for specialty brews, and for our own handmade spirits. We live our values of sustainability, craftsmanship, and community engagement by partnering with breweries, restaurants, and artists to provide quality local barley products to San Diegans. In doing so, we aim to strengthen our local economy and act as a model of environmental stewardship within our community.