Summer 2018

Is It Time We All Ate Bugs?

Insects are nutritious, delicious, and good for the environment. They might also prove key to helping feed an increasingly hungry planet.

“I always said I would never eat a bug,” Carnie Wilson said, scrunching up >>

The Art of the Business Pitch

Inside the first Tufts nutrition entrepreneurship competition.

Pitching your start-up to potential investors is like a first date. “The goal is >>

Our Future Depends on Young Scientists

A message from the director of the Human Nutrition Research Center on Aging.

As I take on the role of center director and continue my research in >>

Celebrating 40 Years

A message from the dean of the Friedman School.

This year, the Friedman School is celebrating its 40th anniversary.

When Jean Mayer arrived at >>

A Step Forward for Older Adults

A Tufts community-based study shows exercise improves mobility, cognition, and quality of life.

On an April morning at the Council on Aging in Somerville, Massachusetts, the 9 >>

Tufts Nutrition Top 10

How we're using big data to improve health.

From fighting famine to improving food safety to providing a richer trove of material >>

Hold the Phone

How cell phones and fitness trackers can help fight hunger in developing countries.

Measuring whether people in developing countries have enough nutritious food is vital work. It >>

Treating Food as Medicine

A working group on Capitol Hill will look at hunger as a health care issue.

With research showing that a healthy diet is often the best prescription for preventing >>

Change Food Prices, Save Lives

Adjusting the price of seven foods could prevent 63,268 deaths every year.

Friedman School researchers estimate that changing the price of some foods by 30 percent >>

Building a Brighter Food Future

As the Friedman School creates a hub of entrepreneurship, meet the students, faculty, and advisers working to transform the global food system through business thinking.

Welcome to the future of food: A mother looking for a heathier snack for >>

From Small Plates to Big Ideas

At commencement 2018, a renowned chef and humanitarian shared his menu for a better world.

José Andrés is the only chef in the world with both a two-star Michelin >>

Top Stories

Is It Time We All Ate Bugs?

Insects are nutritious, delicious, and good for the environment. They might also prove key to helping feed an increasingly hungry planet.

Building a Brighter Food Future

As the Friedman School creates a hub of entrepreneurship, meet the students, faculty, and advisers working to transform the global food system through business thinking.

Hard Work If You Can Get It

Livelihoods programs promise refugees a path to self-reliance, but how much they can truly help remains an open question.

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