Summer 2016

There From the Start

Combined, these three Friedman School professors have given more than a century of service to Tufts and to science.

The USDA Human Nutrition Research Center on Aging (HNRCA) building was still under construction >>

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 >>

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 >>

Entrepreneurship in Action

Meet the Tufts alumni behind some of today’s most innovative food businesses.

Photo: Jordan Swensson

Chloe’s Soft Serve Fruit Co.

When Chloe Epstein, J96, founded Chloe’s >>

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 >>

Work, Learn, Live

Online certificate programs bring new students, new perspectives

As a pediatrician in El Paso, Texas, Maria Lourdes Asiain has several patients—particularly teens—who >>

Feed the World, But Feed It Well

Groundbreaking agricultural scientist headlines 2016 commencement

Keeping agricultural production on pace with the growing global population is no longer the >>

Never Squash a Dream 

New Entry project trains beginning farmers

Martyn Botfield, above, braves passing thunderstorms to harvest zucchini at the New Entry Sustainable >>

Make Food An Election Issue

A message from the dean of the Friedman School

Amid the hoopla of the 2016 elections, many important topics have been discussed: jobs, >>

Washington Takes Note

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

The connection between nutrition and good health has been known since ancient Greek times, >>

Top Stories

Ready, Set, Go!

Baby boomers will face many barriers to good nutrition as they age. It’s time to get prepared

Trouble Brewing

Climate change affects not only how much food we grow, but how it tastes. For crops like tea, small differences could have big economic consequences

Low-Acid Redux

Fewer grains and more fruits and vegetables may keep your bones strong

Unnatural Disaster

A quarter-million people died in the Somalia famine of 2011. It didn’t have to happen 

Tufts Nutrition Top 10

How to stay hydrated when it’s hot

Editor's Picks

Restaurant Pitfall

Today’s Special: A whopping number of calories

Sipping Toward Disaster

Soda and other sugary drinks are even worse for us than we thought. Can we kick the habit?

Shifting America’s Diet

Factions continue to duke it out over what the nation’s dietary guidelines should be, but the scientists have had their say: less meat, less sugar, and please, eat your veggies

Pass It On

What mothers (and fathers) eat can affect the lifetime health of their children

Feed Your Stem Cells

Is nutrition the future of brain health? Neuroscientist Dennis Steindler says yes