As a part of a city-wide commitment to improve access to nutritious meals and robust food education for NYC students, TC’s Laurie M. Tisch Center for Food Education and Policy hosted nearly 500 educators and administrators for the Food and Nutrition Education Summit in early June. Almost one quarter of the city’s schools were represented at the day-long event, which was designed to celebrate and uplift the implementation of food and nutrition education in schools. Representatives from schools showcased how they engage students in learning about healthy food and nutrition. The day also highlighted the meaningful impact of TC alumni working in varied professional roles across policy and practice in food and nutrition education.
Another highlight of the day was the launch of “The Food & Nutrition Standards for NYC Public Schools,” a comprehensive guide for integrating impactful food and nutrition education for K-12 students across subjects announced by TC alumna Meredith Hill-Patel (M.Ed ’14, M.A. ’10), lead author on these standards and Founder of RootEd Educational Consulting
“The Summit creates a space for educators, school leaders, and community partners to learn from each other and share what’s working in their schools. Those connections strengthen food and nutrition education across New York City,” said Tisch Food Center Director Alison Rose, who was appointed this April and brings nearly 20 years of experience in sustainable food initiatives to the position. “It was a wonderful way to begin this new role. I enjoyed meeting many of the educators and community partners who make this work possible.”
Hosted in partnership with the NYC Public Schools (NYCPS) Office of Food & Nutrition Services (OFNS), Cornell Cooperative Extension Harvest NY, Farm to Institution and New York State Education Department, the Summit related closely to the city’s food policy, spearheaded by TC alumna Kate MacKenzie (M.A. ’03), Executive Director of the Mayor’s Office of Food Policy from 2019 until mid-2026
“Three years ago, the Mayor’s Office of Food Policy and New York City Public Schools came together to create the food education roadmap, [which] charts a path to a future in which all New York City schools have a healthy food culture,” said MacKenzie, a 2026 recipient of TC’s Medal for Distinguished Service. “We’re equipping students with the knowledge, confidence and habits to live healthy lives, both inside and beyond the classroom.”
The city’s ongoing emphasis on food education includes the NYCPS Food Education Grant Program, created in 2023. The Tisch Food Center has received funding from New York City Council since 2019 to conceptualize and support this program, through which schools receive grants to work with city-approved partner vendors over the course of three years to bring food and nutrition education into the school. This includes experiential learning such as gardening and cooking
Every day, students make decisions that affect their health, well being and ability to learn. That’s why health education…is an important priority in New York City Public Schools
Over the course of several breakout sessions, attendees explored the myriad ways students learn about food, from creating hydroponics stations in a school library to hosting cooking classes with families. After getting plenty of inspiration, attendees networked with more than 25 vendors offering hands-on learning experiences
The collaboration represented here today is a model for what is possible when we align around supporting the whole child
In addition to learning about practical applications of nutrition education, attendees received a first look at the city’s brand new implementation guide for the NYC Food & Nutrition Education Standards. “All children deserve impactful nutrition and food education and equal access to [that] education,” said project lead Meredith Hill-Patel. “In order to do that, teachers need re
Hill-Patel worked closely with TC’s Pamela Koch — Mary Swartz Rose Associate Professor of Nutrition & Education and Faculty Director of the Laurie M. Tisch Center for Food Education and Policy — to ensure that educators could feel confident integrating food and nutrition education into their lesson plans. “This roadmap is just what New York City Public Schools need to transform not only what is on the students’ noon-time trays but also to improve human health, social justice and our planet’s ecosystem,” wrote Koch in a note for the guide.
Providing breakfast, lunch and after school meals in over 1,800 schools is a giant test [and] we’re proud of the steps we’ve taken over the past few years. Not only do we serve the most meals in the country, but we also cook and serve the healthiest food of any school district in the country
After the main programming, the Tisch Food Center hosted the 6th Annual Food Ed Coalition Awards. The awards recognize and celebrate exemplary food and nutrition education leaders in New York City. Nancy Easton, Founder and Executive Director of Wellness in the Schools, received the highest honor of the afternoon: the Joan Dye Gussow Lifetime Achievement Award, which is named for the beloved TC professor who revolutionized how we think about nutrition
“We’re proud to honor Food Ed champions driving student access to quality nutrition education and healthy school meals,” said TC alumna Alison Garbarini (M.S. ’24), Assistant Director at the Tisch Food Center who leads the Center’s work for the Food Ed Coalition. “Years of collective dedication have built the foundation of this work, and we look forward to sustaining this momentum.”
Published Thursday, Jul 9, 2026
