What FoodAnthro is Reading Now, 11 June, 2018

This has been a sad week in food with the death of Anthony Bourdain, who I feel I know and admire after his death. There’s been an outpouring of grief from the food community, and far beyond it. I especially appreciated this interview with Gustavo Arellano, who discussed how Bourdain considered the experiences to Latinos in all parts of the food system:

By far the most exploited class, from the fields to the slaughterhouses to the lines to the people who are waiters to the people who wash dishes every night, he spoke again and again about their dignity.

This interview said something that came up over and over again: of someone humble enough to learn, and brave enough to speak up. Here are few more articles worth reading: The purpose of eating is to relieve pain, Anthony Bourdain’s extreme empathy, and the 1999 New Yorker article that propelled Anthony Bourdain’s career in television.

Check out this article on Popular Science to learn about growing food in Space. The idea of long space voyages with onboard farms is mindblowing, right?:

Space gardening will be essential someday if space travelers are to go beyond low-Earth orbit or make more than a quick trip to the moon. They can’t carry on all the food they need, and the rations they do bring will lose nutrients.  

As the Russian world cup draws near, we can expect to learn about many aspects of food in Russia, and apparently some teams are bringing vast quantities of food along with them to the competition (Sports Illustrated thinks this is a demonstration of how long Argentina is hoping to stay in the competition…).

Instead of farming food, can we farm carbon? It can be hard to measure, so a company is figuring out how to make carbon farming profitable through tech. Carbon farming is a subject of interest in South Africa, where growing spekboom could be extremely profitable if carbon taxes are widespread.

We’ve been psychologically preparing for the Bayer-Monsanto merger for a while now, as it was provisionally approved in competitions tribunal South Africa at the beginning of 2017. The merger was finalised recently by the U.S. Department of Justice. The resulting company will sell 29% of the world’s seeds and 24% of its pesticides. The ruling did mean that the new company must sell certain parts of their portfolio to BASF, though I’m not entirely reassured by that. At The New Food Economy, Joe Fassler reflects on the merger, and in particular the choice to get rid of the notorious Monsanto brand:

Ironically, though, the company that came to symbolize our lack of say also became an excuse to avoid more difficult conversations. It’s that abdication of responsibility—a refusal to take, as a culture, a thorough inventory of the difficult choices we face about how to feed ourselves—that has weakened the American consumer more than any individual company could.

Slow food weighed in on the importance of this merger for global agriculture:

This $66 billion deal is the latest in a global process of consolidation that has already witnessed the merger of DuPont and Dow Chemical, and ChemChina’s acquisition of Syngenta. Now, three multinational corporations control more than 60% of the seed market and 75% of the pesticide and fertilizer market.

Bayer argues that the merger is in the best interest of feeding an increasing global population. The Guardian tells the story of a farmer trying to preserve seed diversity in the face of these mergers. Many people believe that cheap food is facilitated by large corporations. While this is not necessarily true, in South Africa, there’s a desperate need to better match wages to food prices, as demonstrated by recent protests.

Over at Civil Eats, they have an interview with Marion Nestle on the event of her official retirement…. If you missed it, Marion Nestle was also on the Daily Show talking about Raw Water.  Yes, it’s a thing apparently. In Cape Town the queues for “raw water” (we don’t call it that) have been getting longer and longer over the course of our long drought (we’re happily starting to get winter rain).

Lastly, here are some pictures of hospital food from around the world!

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CFP: Agricultural History Society Meeting, June 2019

Having received this call for papers twice in two days, it seems necessary to share it here. As the CFP below notes, the Agricultural History Society is interdisciplinary, so contributions from anthropologists would be, we assume, welcome.

Call for Papers

Agricultural History Society Annual Meeting

Washington, DC

June 6-8, 2019

Power in Agricultural History

The 100th anniversary meeting of the Agricultural History Society will be held in Washington, DC, an appropriate location to address the theme of “Power in Agricultural History.” Power, in its multiple guises—whether political, social, economic, or physical—is embedded in every aspect of agricultural production, food and fiber marketing and consumption, and rural society and culture. The organizing theme is meant to encourage historians who refuse to accept that the current and future conditions of farms, food systems, and rural society and culture are the result of autonomous logics. It is worth remembering that among the founders of the Agricultural History Society were rural sociologists and agricultural economists who sought to influence public policy by developing their insights through historical research. The 100th anniversary meeting offers an opportunity to celebrate and extend the interdisciplinary sensibility and public mission of the society, no small matter given the challenges that confront rural citizens and agricultural policymakers in our own time. Possible topics include, but are not limited to:

  • the political power of farm organizations, electoral processes, policymaking institutions, for-profit firms, and third-sector and nongovernmental organizations
  • social power in rural societies as enabled and/or constrained by gender, class, race, ethnicity, sexuality, or religion
  • dynamics of power in rural landscapes, rural and urban ecologies, and between humans and non-human organisms in agricultural systems
  • the application of animal, mechanical, or fossil-fuel based power sources to the production and distribution of agricultural goods
  • historical analysis of economic power imbalances in rural society and agricultural markets
  • theories and processes of modernization and rural development as exercises in power across national boundaries
  • modes of cooperation and conflict, trust and mistrust in rural culture, society, and political and economic institutions
  • social movements that have sought to transform the balance of power in rural environments

As befits the society’s inclusive approach we especially encourage contributions from emerging scholars and researchers covering understudied geographical regions or time periods, and as custom dictates we will also support significant contributions that do not directly address the conference theme.

Information on submission:

•         The Society takes a broad view on what constitutes rural and agricultural history. Topics from any location and time period are welcome.

•         The AHS encourages proposals of all types, including traditional sessions with successive papers and commentary, thematic panel discussions or debates, roundtables on recent books or films, workshops, and poster presentations.

•         If you will need video projection technology for presentations, please indicate this in your proposal.

•         The program committee prefers complete session proposals, but individual papers will be considered.

•         The AHS extends a special welcome to graduate students and has a competitive travel grant for students presenting papers.

Instructions:

1. Session proposals should include a two-hundred-word abstract for each paper and a one-page CV for each panel member (in MS Word).

2. Individual paper proposals should consist of a two-hundred-word abstract and a one-page CV (in MS Word).

3. All proposals should be submitted electronically in Word format. Submit all proposals to the Program Committee by email at: <aghist2019@gmail.com>.

Deadline for submissions is September 28, 2018.

Questions may be addressed to Shane Hamilton at <shane.hamilton@york.ac.uk>

Program Committee Members: Shane Hamilton, University of York (Chair); Prakash Kumar, Pennsylvania State University; Sarah Phillips, Boston University; Maggie Weber, Iowa State University; Nicole Welk-Joerger, University of Pennsylvania.

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Col(LAB) on Food, Risk and Privilege

by Annie Sheng, Cornell University

We experience the world and our food with all our senses, so why not get tactile as we discuss risk and privilege in relation to food? Princeton University’s Col(LAB)—a product of the synergetic confluence of collaborations between the Program in American Studies, the CST StudioLab and the Princeton Food and Agriculture Initiative—immerses participants in the intersecting spatial realms of classrooms, farmer’s markets, food pantries and dining hall kitchens to bring together various perspectives on pressing food issues through a venture involving “creativity and the unexpected,” said Anne Cheng, Professor of English and Director of American Studies. While the concepts of risk and privilege were left relatively open for interpretation, through interactive experiences, participants come together to understand how economic (in)stability, food (un)safety and social stratification may affect personal, everyday habits and decisions surrounding food. Participants included faculty, undergraduate, graduate students, staff, dining chefs, nutritionists and experts from within and beyond Princeton University.

The three-day workshop started off with a visit to the farmer’s market. Participant teams were tasked with purchasing food for a family of four within limited budget constraints. After interacting with fresh produce vendors, cheesemongers, various sellers and campus dining representatives at the farmer’s market, participants sported pens and texts and gathered to discuss readings on risk and privilege. We prepared analyses that interrogated issues of food production technologies, interspecies dependencies and slow food, drawing from writing by Allison Carruth, Anna Tsing, Angela N. H. Creager and Jean-Paul Gaudillière.

We all were asked to bring a food-related artifact, something that speaks of our own relationship to food to create a jumping off point for engaging in the questions of risk and privilege. Such personal artifacts ranged from coffee to eggs to soy-based cosmetics, as well as non-edibles such as a food scale, a mortar and pestle and a reusable water bottle. We talked of preservation and mechanical reproduction encapsulated in a can of cranberry sauce, the entitlement entailed in a jar of gourmet polenta and the caloric emptiness and capitalistic symbolism of a can of Diet Coke. For example, Tessa L. Desmond noted, “Soda companies have changed their marketing strategies to target low income neighborhoods, and kids in particular. Now it’s kind of like the suburbs. We’re vacating fast food and soda like we’ve vacated the cities for the suburbs…” The central concepts of privilege and risk framed these diverse personal food items and our conversation considered the scales of safe-to-dangerous, pure-to-toxic, sustainable-to-polluting, healthy-to-unhealthy and delicious-to-unpalatable.

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The conversation also turned to issues of culture and identity. What risks might be inherent in transmitting generationally the sense of culture through the vessel of a preserved egg—with some packages labeled lead-free and some, noticeably, not? How can and do ideas about maintaining a sense of cultural identity trump potential health risks?

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Review: Food Parcels in International Migration

Food Parcels in International Migration: An Intimate View. Diana Mata-Codesal and Maria Abranches (Eds.) Palgrave 2017.

Rhian Atkin (Cardiff University)

The prospect of a book dedicated to research on the ways in which food and food-related items circulate within and across geopolitical borders, and are used to maintain old affective ties and establish new ones, is exciting. The coming together of foodways research and migration studies holds the potential for us to understand more deeply the ways in which material cultures may support settlement of individuals in places that are new to them. From such understanding, more may be done to support those who migrate, as well as the communities into which they migrate. As such, the title of Food Parcels in International Migration holds great promise, suggesting even the development of methodological and analytical frameworks that could be used in the study of food parcels specifically. The subtitle, “intimate connections” points to the ethnographic approaches that underpin each of the eight chapters which, along with the editors’ introduction, are collected in this book.

The eight chapters employ a variety of methods to their studies of how individuals send and receive food in migration contexts, from a reflective autoethnography, to multi-sited fieldwork that makes use of observational and interview methods. Through all of the chapters, it is clear that, for people who migrate, food becomes crucial to the elaboration of their identities as migrants. It is equally important to the maintenance of old social and family relationships as well as to the establishment of new affective ties. As chapters 3 and 4 reveal, however, the sending of food by family members is not without its tensions, even as it is a means of expressing love. The circulation of comestibles by and among migrants may also be a way to elaborate and (re)produce knowledge and traditions from their place of origin, as two articles on migration from West Africa to Europe show (chapters 7 and 8). Specific ingredients might be revealing of the changes in their own food practices that people who migrate experience (chapters 3 and 6), including being a way to show hospitality and share in the life of those who remain in the place of origin (chapters 6 and 7). The affective facets of flavour, and the preciousness of the taste of home for those who can perceive it, are also covered, and in some detail, in chapters 2 and 8.

The editors’ introduction underlines the focus of the book as a whole on the materiality of maintaining contact across borders, and the ways in which migrants are connected to distinct places at once. Mata-Codesal and Abranches make a convincing argument for the book and seek to cast a certain level of cohesion on what is perhaps a somewhat disconnected   collection of articles. It is a pity that the editors do not seek to define what is understood by “food parcels”: the concept is used very loosely in some chapters, with “parcels” seemingly referring to anything from jars of ajvar (a paste widely used in South-East Europe) to the supply of ingredients to Mexican restaurants in the USA. The introduction also sets out the rationale for the organisation of the volume into three sections: the first on “Food, Identity and Belonging”; the second on “Transnational Kinswork”; and the final section on “The Circulation of Nourishment and the Deterritorialisation of Food Consumption”.

Some chapters in particular are well worthy of note for researchers in the field, and stand out in terms of the approach taken and the rigour of the research:

Raquel Ajates Gonzalez stresses, as do a number of the contributors to the book, a sense of continuity across borders in chapter 3: “Thank you for the Cured Meat, but is it Grass-fed? Contested Meanings of Food Parcels in a New Nutrition Transition”. Gonzalez draws out some of the tensions that emerge through food gifts, using a reflective, auto-ethnographic account of the author’s reception of parcels that include traditional hams and sausages sent to her from family in Spain. In her new environment, where she is both surrounded by and immersed in food concerns around health, sustainability, care and waste, these gifts take on a greater significance in both harking back to the person she was prior to migration and showing up the gaps in continuity of those family relationships which either don’t respond to, or are unaware of, the person she is now. In this captivating account of receiving three food parcels embedded in a solid and convincingly argued scholarly framework that draws on epidemiological nutrition transition theory, Gonzalez brings to light the various shifts in meaning that food items undergo in transit, and the contradictions, values, anxieties and pleasures that food parcels bring to light at the same time as they maintain the relationship between senders and recipient.

Part III, dealing with “The Circulation of Nourishment and the Deterritorialisation of Food Consumption”, is the most revealing section of the book. Chapter 7: “West African Plants and Prayers in the Netherlands: Nourishment through Visible and Invisible substances” focuses on Islamic esoteric knowledge and practices made possible for Senegalese and other West African migrants in Europe by the transport and circulation of plants from West Africa in informal networks. Like some of the other articles in this volume, the author, Amber Gemmeke, could be more explicit about food parcels; nonetheless, it is clear that Marabouts and other migrants are reliant on the items that are transported by, for and between migrants, and that the material practices of herbal medicine are made possible by them. In this way, both the plants themselves and the people (Marabouts) who travel with them and perform esoteric rituals both in West Africa and in Europe act as a force to bridge geographical distance and facilitate settlement and feelings of continuity.

The affective resonance of foods and items relating to food is also the focus of Tiago Silveiro de Oliveira’s outstanding chapter 8: “Inkuminda di Téra: the Informal Circulation of Cabo Verdean Food Products”. This study focuses on Cabo Verdean migrants in Lisbon and their various interactions with foodstuffs – as transporters of food parcels and as consumers and producers of Cabo Verdean foods. This wide-ranging chapter touches on numerous key issues, from the ways in which architecture can change foodways, to the importance of objects of repeated use in producing stability and comfort in the migratory process, to the connections and relationships sustained and established through the transport of food, to the effects of affective associations on how people taste. Oliveira’s rigorous chapter is rooted in deep scholarship and draws extensively and productively on long-term ethnographic fieldwork in Cova da Moura and Zambujal, two districts of Lisbon.

Read as a whole, Food Parcels repeatedly shows up the centrality of food and food-related items to the migratory experience, despite some variation in the quality, depth and rigour of individual chapters. Throughout the volume, food is shown to take on values that go well beyond nourishment, sustaining relationships, producing tensions, producing continuity, revealing separation from the place of origin. It is a pity that the editors chose to give the volume such a specific title, for this creates expectations and produces a sense of disorientation, at least for me, when not all of the articles focus on food parcels, and when this term, so central to the title and introduction, is never really defined. Many of the chapters, which seem somewhat disconnected in this specific context, would make more sense placed together under a different broad title for the volume. It is also a surprise, given the title, that there is no attention at all paid to food parcels in emergency contexts – particularly given the international refugee crisis that continues to leave displaced people reliant on food chosen for them by others. The geographical scope of the volume is, in fact, somewhat limited: of eight chapters, two focus on Filipino migrants (both of these chapters are based on fieldwork   from a decade ago, with one being a summary of material already published elsewhere); two on West Africans in Europe; three on intra-European migrations, and one on Mexicans in the USA. Given the range of possibilities that a volume on Food Parcels in International Migration ought to present, it is a real pity that the editors did not choose to commission a wider-ranging (and, in some cases, more up-to-date) set of contributions. In their introduction, the editors lament the lack of “solid, analytical frames through which to look at the relationship between food and migration”, and the potential for this volume as a whole to contribute to providing such frameworks is disappointingly unrealised. Nonetheless, the Introduction provides a review of relevant literature that is surely useful to scholars and students alike, and there is no doubt that the collection provides useful resources for more experienced scholars working on food and migration, who are able to overlook the rather unrepresentative title, distractingly frequent errors in English usage, and certain articles whose conclusion is unconvincing. These concerns aside, the volume does work together despite itself, in its collective uncovering of some of the ways that food is used in migratory processes and in the refreshing focus on individual stories. The pleasure of reading approaches to autoethnography such as Gonzalez’s or the solid and original work of Oliveira and Gemmeke on West Africans in Europe provide highlights and moments of inspiration for food researchers.

 

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What FoodAnthropology Is Reading Now, May 31, 2018

David Beriss

A brief digest of food and nutrition-related items that caught our attention recently. Got items you think we should include? Send links and brief descriptions to dberiss@gmail.com or hunterjo@gmail.com.

It is summer, so we are going to begin with something light, at least in spirit, if not in substance. Boston Cream pie, it seems, is under attack. And it really isn’t pie anyhow. Alert SAFN member (and frequent FoodAnthropology contributor) Ellen Messer sent us this story of scandal, outrage, and culinary history, which is by Kara Baskin, writing in the Boston Globe.

On a related pie/cake note, you should read this wonderful piece from the Oxford American by SAFN’s very own student representative, Kelly Alexander. It is the story of half a cake, includes Rick Bragg and Pat Conroy, southern manners, and Jewish wit. And, Kelly, pick up the phone. We want to know.

We eat red beans here in New Orleans, as everyone knows, but sometimes we also eat white beans and black beans. There are a lot more beans out there, as this great article by Burkhard Bilger, writing for The New Yorker, indicates. The focus is on Rancho Gordo, a company that searches out and distributes a huge range of bean varieties, mostly from Mexico. Questions of cultural appropriation, fair trade, and even implications of anthropology are raised. Good read.

While the Rancho Gordo folks source beans from very specific places in Mexico, your local baker in the U.S. is unlikely to be able to source wheat from particular farms. The desire for locally-sourced grain hits something of a wall in the enormous sea of commodity wheat, as Amy Halloran explains in this article from The New Food Economy. This is a fascinating example of the economics of mass grain production versus the growing desire for local products.

In contrast to the problems faced by bakers who want local wheat, public school systems have not been especially picky about where they source their ingredients for school lunches. In this article, from The Nation, Anna Lappé and Jose Oliva argue that they should. They suggest that school lunch makers should attend to more than the bottom line and should make an effort to source ingredients in ways that “promotes public health, community well-being, animal welfare, social justice, and environmental protection.” Citing the example of the Good Food Purchasing Program, developed in Los Angeles, but now used in other cities as well, they show how this approach can achieve their goals. Curiously, and in contrast to the piece above about commodity wheat, they cite a claim that over 80% of the bread products used in LA schools now come from “California-grown, sustainably produced wheat.” Want to chase that number down? Visit this site.

Circling back to globalization, in this article from Civil Eats, Stephanie Strom writes about new processes for extending the life of foods that must be transported long distances. Beginning with cassava, which can be used to make gluten-free tortillas, she focuses on the development of “an all-natural, virtually invisible coating” from Apeel Sciences that can preserve produce. The idea is to help small farmers in a variety of countries get access to foreign markets.

The famous Balti cooking of Birmingham may be vanishing. The reasons range from generational shifts among the owners (the children of Pakistani immigrants do not necessarily want restaurant careers), to changing tastes among British diners, and more. Daniel Stephen Homer and Natalie Grover explore these issues in this article, from Atlas Obscura.

Everything that happens in society seems to happen in restaurants. This is especially true of the growing opioid addiction crisis. In this article from Nation’s Restaurant News, Gloria Dawson explores the ways restaurants are choosing to address the issue. Some have taken to keeping naloxone shots on hand for anyone who needs it. Others are training their staff to deal with overdoses and providing resources for those with addiction issues. The article points out that this is both a staff and customer issue.

Co-operative organization of workplaces has long been an alternative to the usual way businesses are owned and managed. Given all the social issues confronted by restaurants, could co-operative ownership and management help? In this article from Eater, Brenna Houck explores the question. There are several intriguing examples, including bakeries, coffeeshops, and breweries, and mention of useful organizations, like the Democracy at Work Institute.

Apparently everyone in America is on a special diet. Paleo, Keto, Whole 30, not all of which we have heard of here at FoodAnthropology. In this article from the Washington Post, Sophie Egan looks at why this is. Ironically, it seems that a lot of people are following fad diets because they believe that their bodies are unique. Also, people do not trust what they read in newspapers about nutrition, so they read articles about fad diets (in newspapers) and follow them. Yes, this is why we need social science.

We started this with something light and that is the way we will finish. In this lovely short piece by the New York Times’ Samin Nosrat, she describes leaving her mother’s Iranian cooking behind in order to learn all about Italian pasta, only to eventually cook her way back home by bringing the two culinary cultures together. You will enjoy reading this.

 

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Forum Origin, Diversity and Territories

The variety of organizations involved in what is loosely referred to as the “food movement” is sometimes quite astonishing. Even for anthropologists, who are supposed to be trained to think holistically about social phenomena, getting a grasp on the reach of the food movement is difficult. Here, for instance, is a CFP for an event that will be of real interest to anthropologists interested in efforts to emphasize the origins of food, both as a socio-cultural object and as a strategy designed to increase sustainability, enhance the lives of food producers around the world, etc. It is clearly tied to Slow Food, to the FAO, and to a wide range of other organizations, both scholarly and activist.

The “Forum Origin, Diversity and Territories” is an association that organizes an annual event designed to bring together scholars, activists, and professionals to present research and discuss efforts to understand and promoted the idea of linking food to territory and emphasize origins. A detailed and fascinating explanation of the event and objectives can be found here. For Slow Food members and activists, it may be worth noting that the event is scheduled for September 19-21, 2018, in Turin, just before the Slow Food International Terra Madre Salone Del Gusto. This seems like a wonderful opportunity to learn about the global effort to emphasize the local and to meet a wide range of people engaged in the food movement…and maybe get a better idea of how to think about that movement.

If any SAFN members attend this event (or Terra Madre), FoodAnthropology readers would love to read about the experience.

Note that the deadline for submitting an abstract is coming up rather soon! Here is the broad call for contributions, copied from their web site:

Call for Contributions

Submission Deadline: June 5th, 2018

The organizers of the Forum Origin, Diversity and Territories invite researchers, experts, students, and professionals to share their experience, research or participatory experiment findings in the territories by submitting their contribution in relation with the main theme of this year’s edition:

Perspectives on territories in transition

If you are interested to submit your contribution, sent the following documents to the organizers of the workshop, with copy to capucine@origin-for-sustainability.org :

  • One page summary of the content of your contribution (+ bibliographic references)
  • A one page CV of the contributor(s) (max. 2 persons and max. 1 page per person) engaged in the project and who would like to present it at the Forum.

Please find the description of the following workshops in the call for contributions in PDF:

Workshop 1: Origin-linked Products and Sustainable Rural Tourism

Workshop 2: Strategies and tools to plan and manage territorial transitions

Workshop 3: Adding value and promoting origin-linked products by tools as Geographical Indications, Mountain labelling, territorial brands, and territorial initiatives like UNESCO-World Heritage or GIASH (Globally Important Agricultural Systems Heritage)

Workshop 4: Tools and innovations to build the resilience of farmers and territories

Workshop 5: Foodways and Food-related Intangible Cultural Heritage as drivers for sustainable development in rural areas

Workshop 6: Nutritional and Food Transitions in Rural Communities

 

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Healthy Eating Research Grants

The Robert Wood Johnson Foundation sponsors a program called Healthy Eating Research through which they support research on healthy eating among children. The program recently released a call for proposals for rather substantial grants, which we quote below. This seems like a great opportunity for anthropologists who do research in related areas. Note that they will hold a webinar for interested applicants to describe the program and the grant application process on June 6, which is next week. If anyone from SAFN gets a grant, we would like to read about it here!

From the CFP web site:

Healthy Eating Research has released its 2018 Call for Proposals (CFP). This CFP is for two types of awards aimed at providing advocates, decision-makers, and policymakers with evidence to promote the health and well-being of children through nutritious foods and beverages.

The two types of funding opportunities included in this CFP are:

  • Round 11 small-scale grants (up to $200,000 and 18 months)
  • Round 11 large-scale grants (up to $500,000 and 24 months)

The Robert Wood Johnson Foundation (RWJF) is focused on policy, systems, and environmental change (PSE) strategies that support parents’ and caregivers’ ability to provide environments that nurture and foster children’s physical, socioemotional, and cognitive health and well-being. In the area of food and nutrition, RWJF is particularly interested in PSE strategies that impact families, early care environments, schools, and communities at a population-level. Research studies must focus on PSE approaches with strong potential to improve children’s physical, socioemotional, and/or cognitive health and well-being through nutritious foods and beverages. Proposals will need to make clear connections between the study’s PSE strategies of interest and specific indicators of child health and well-being.

All studies must have the potential to impact groups at highest risk for poor health and well-being, and nutrition and weight-related health disparities. We are especially interested in studies focused on black or African American, Latino(a) or Hispanic, American Indian or Alaskan Native, Asian American, and native Hawaiian or Pacific Islander populations; and children living in lower-income rural and urban communities, with the aim of promoting equity. Target age groups are infants, children, and adolescents (ages 0 to 18) and their families.

Click here to download the CFP for more information on eligibility and selection criteria and descriptions of the types of studies that could be funded.

HEALTHY EATING RESEARCH ROUND 11 GRANTS

Approximately $2.6 million will be awarded through HER Round 11 grants. The anticipated allocation of funds is as follows:

  • Approximately $1.6 million will be awarded as small-scale grants, resulting in the funding of up to 8 small research grants through this solicitation. Each grant will award up to $200,000 for up to 18 months.
  • Approximately $1 million will be awarded as large-scale grants, resulting in the funding of 2 large-scale grants through this solicitation. Each grant will award up to $500,000 for up to 24 months.

How to Apply

All applications for this solicitation must be submitted via the RWJF online system. Visit www.rwjf.org/cfp/her11 and use the “Apply Online” link.

There are two phases in the application process:
Stage 1: Concept Paper
Stage 2: Full Proposal (for invited applicants only)

Applicant Webinar

A webinar for interested applicants will be held on Wednesday, June 6, 2018, from 3:00-4:00 p.m. ET. The purpose of the applicant webinar is to describe the Healthy Eating Research program, explain the scope of the CFP, review the application and review processes, and give you a chance to ask questions about this funding opportunity.

Registration is required to participate in this webinar. Please register at: https://cc.readytalk.com/r/pikqk3gpn57y&eom

Key Dates and Deadlines

June 6, 2018 (3 p.m. ET): Optional applicant webinar.
Registration is required: https://cc.readytalk.com/r/pikqk3gpn57y&eom

July 18, 2018 (3 p.m. ET): Concept papers for small- and large-scale grants are due in the online system. Concept papers submitted after July 18, 2018 (3 p.m. ET) will not be reviewed.

Frequently Asked Questions

Download answers to Frequently Asked Questions for this CFP. If you have additional questions about this funding opportunity, please contact the HER national program office at healthyeating@duke.edu or 1-800-578-8636.

 

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