Join us for Food Service Guidelines Collaborative's (FSGC) March webinar where we’ll be discussing the connections between nutrition and COVID-19, and the related policies and systems in foodservice that must innovate to support healthier eating.
Dariush Mozaffarian, MD, DrPH | Dean, Jean Mayer Professor of Nutrition & Medicine, Tufts Friedman School of Nutrition Science and Policy, and Professor of Medicine at Tufts Medical School
Moderated by Captain Heidi Blanck, PhD | Chief, Obesity Prevention and Control Branch, Centers for Disease Control and Prevention
About the Series
The Food Service Guidelines Collaborative's (FSGC) year-long webinar series, Resetting the Foodservice Experience: Lessons and Opportunities from COVID-19, provides a forum for public health and industry to come together for discussions that mobilize greater sustainability, nutrition, equity and resilience in foodservice.