The COVID-19 pandemic exacerbated long-standing, devastating inequities in our society that led to worse health for some communities than others. Exemplifying this trend are incarcerated people, who are disproportionately BIPOC and uniquely vulnerable to COVID-19 outbreaks. But long before the pandemic, many correctional facilities were left out of efforts to create a healthier food environment. Join the FSGC for a dive into the opportunities to improve the food environment in prisons, including an overview of new expert policy and practice recommendations.
Mitchel Holliday, Chief of Nutrition and Dietetics, Federal Bureau of Prisons
Chris Mornick, Nutrition Coordinator, Washington State Department of Health
Jessi Silverman, Policy Associate, Center for Science in the Public Interest
Leslie Soble, Food in Prison Research Fellow, Impact Justice
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.