Good morning,

Food Service Guidelines Collaborative will be hosting two webinars during the month of March on opportunities in the food service guidelines space. The first will take place on March 9th and will focus on food as a protective factor. The other will take place on March 23rd and will discuss opportunities to improve food environments in correctional facilities. Please see the message below for more information.

Best,

Katie Marx – she/her/hers

Policy Assistant

Center for Science in the Public Interest

Resetting the Foodservice Experience: Food as a Protective Factor
 Join us to learn more about the connections between nutrition and COVID-19, and the related policies and systems in foodservice that must innovate to support healthier eating.

Date: March 9, 1-2:30 ET

Register Here<https://cspinet.us11.list-manage.com/track/click?u=56c53970e9e8f3069990102a6&id=485d40cfbb&e=638b51d85a>

Speaker:
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

Moderator: Captain Heidi Blanck, PhD | Chief, Obesity Prevention and Control Branch, Centers for Disease Control and Prevention

Opportunities to Improve Food Environments in Correctional Facilities

Join us for a dive into the opportunities to improve the food environment in prisons, including an overview of new expert policy and practice recommendations.

Date: March 23, 1-2:30 ET

Register Here<https://cspinet.us11.list-manage.com/track/click?u=56c53970e9e8f3069990102a6&id=da24f98ac0&e=638b51d85a>

Speakers:

  *   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

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