Below are three student organizations at the Fletcher School that highlight food systems in their work. Certainly, interested students can reach out to these groups or other organizations not listed here for potential involvement in food systems work. A full list of Fletcher School student organizations can be found here.
Culinary Diplomacy Club
The Culinary Diplomacy Club hosts a variety of events and speakers throughout the year that focus on using food in cuisine as an instrument to create cross-cultural understanding, in the hopes of improving interactions and cooperation. Culinary diplomacy makes use of food’s natural ability help us get along with one another, to talk to people, and get to know them better.
The words above are Sam Chapple-Sokol’s, founder of the Culinary Diplomacy Club. Find out more about Sam at his website, here.
The Tufts Food Systems Initiative recognizes innovative ways to break down barriers to changing systems. In this club, students approach diplomacy, potentially over food, energy, or environmental concerns through food.
The student leaders listed on Fletcher’s website are Halsey Diakow, Sam Phillips-Corwin, Natasha Hill.
Fletcher Food Policy Club
The Fletcher Food Policy Club hosts a variety of events and speakers throughout the year that focus on food policy, sustainability agriculture, water systems, and all the way these areas intersect within our globalized world. Food systems are complex. They involve the interaction of many fields, like public policy, diplomacy, and agriculture.
The student leaders listed on Fletcher’s website are Halsey Diakow, Sam Phillips-Corwin, Natasha Hill
Fletcher Fermentation Club
Fletcher Fermentation Club explores how fermented products know neither time nor borders and have been enjoyed/relied upon by many cultures throughout history. The club seeks to create a knowledge-sharing community at Fletcher that teaches and learns about the multifaceted wonders of fermentation. The club explores many of the possibilities of fermentation, including beer, wine, cider, kombucha, sauerkraut, pickles, miso, cheese, kimchi, yogurt, and tempeh. Previous experience/knowledge not required!
Sharing of foodways like fermented foods is an important part of a food system. It improves our collective knowledge of the ways to prepare and make the most out of foods, and thereby keeps us healthy with the least economic and environmental impacts.
The student leader listed on Fletcher’s website is Michael Gradus