healthy food

Food justice sits at the intersection of health, economics, the environment, geography, and race. During Aspen Ideas: Health 2021, Chef Bryant Terry shared his vision for a truly sustainable food system that would help make healthy and culturally appropriate food choices accessible and affordable to all, in conversation with Joe Yonan of The Washington Post.

In moments of crisis, chefs and restaurant owners jump in feet first. They take action. They want to help—not just the food service industry but their communities.

Years of conflicting studies about certain foods and diets tell us a lot about both our bodies and ourselves.

Chicago high school Students are taking a real food challenge.

“If we had no immigrants in America, we would have much less food on our tables, and it would be far more expensive.”

IDEAS editor-in-chief Corby Kummer describes efforts to reduce sodium in frozen pizza portions. His piece appears in the New York Times Magazine.

Globally, malnutrition is becoming the new normal.

Together with “The Atlantic” Food Editor and “Aspen Idea” magazine Executive Editor Corby Kummer, Nora Pouillon discussed her early life, the initiatives she took in mainstreaming the organic movement, and offered tips for organic shoppers.