World Food Day on Oct. 16 focuses on building a sustainable and food-secure future through global collaboration. Western University experts can speak to key issues including nutrition, food access, sustainability and the social and health dimensions of what we eat.
Latifeh Ahmadi
Associate Professor, Brescia School of Food and Nutritional Sciences
Areas of expertise: Sustainable management of food waste, eco-friendly food practices, nutrition and health benefits, nutrient dynamics of food processing.
Danielle Battram
Associate Professor, Director, Brescia School of Food and Nutritional Sciences, registered dietitian
Areas of expertise: Effective nutrition and food education, food behaviours and practices, food literacy in children and adolescents, household economics.
Jason Gilliland
Professor, Geography; Director, Urban Development Program
Areas of expertise: Food deserts and food accessibility in urban areas, urban planning and public health.
Peggy O’Neil
Assistant Professor, Brescia School of Food and Nutritional Sciences
Areas of expertise: School nutrition programs, national food and nutrition programs, housing and homelessness.
Joshua Pearce
Professor, Engineering
Areas of expertise: Net-zero energy farms, agrivoltaics, sustainability solutions.
Jamie Seabrook
Professor, Schulich Medicine & Dentistry, Brescia School of Food and Nutritional Sciences
Areas of expertise: How diet and nutrition influence health outcomes, maternal and child nutrition.
MEDIA CONTACT:
Justin Zadorsky, Media Relations Officer, Western University, 226.377.1673 (mobile), jzadorsk@uwo.ca.
