Liz Campbell

 

 


 

Elizabeth Campbell is a food security consultant. At the Center for Weight and Health, she has focused on research related to the emergency food network. Prior to CWH, she was the Senior Program Manager at the School Nutrition Foundation focusing on breakfast in the classroom. Additionally, Elizabeth worked for the Food Bank of Central New York for seven years. Elizabeth and her team developed the first nutrition policy in the FA network to restrict soda and candy donations. She is a registered dietitian. Elizabeth has a bachelor’s degree in Human Resource Management and Labor Relations and a master’s degree in nutrition science.

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Sep 14th 2015

Food banks are important community organizations that provide charitable food assistance to food insecure households. Food banks rely heavily on donated foods and beverages and government supplied foods for their inventory. Until recently, there were no nutrition guidelines for food banks to follow in deciding the types of foods and beverages to accept, procure, and distribute. Recently, Feeding America, the national network organization of food banks, issued a nutrition framework to provide food banks with nutrition criteria for identifying healthful foods and beverages. Food banks are seeking direction in applying nutrition guidelines and generally how to move toward nutrition-focused food banking. This course will explain the importance of this shift toward healthier 'charitable' foods and guide participants through the process of developing food bank nutrition policies to help food bank staff and others in making nutrition improvements in food inventory.

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