Food and Nutrition Security

International Nutrition Innovations

FNCE 2018

338. Gastrodiplomacy: The Transformative Power of Food

Tuesday, October 23
12:00 PM - 1:30 PM
CE: 1.5

Session Level 2 - Intermediate

Beyond survival, food and its traditions help us understand cultures; effectively bridge conflicts; foster better understanding for public health; and serve as driving forces for good among organizations, governments and individuals, globally and domestically. As culinary diplomacy, food has been a geopolitical tool of persuasion since ancient Rome. Recently, food initiatives have evolved as effective tools of soft diplomacy to help resolve conflict and address real-world challenges, including managing agricultural and nutrition resources, addressing nutrition needs of uprooted populations, and collaborating to feed growing populations. Through the social gastronomy movement, chefs also use food for good to help others in need. Using the power of food as a collaborative tool, food and nutrition professionals can accelerate progress toward solving 21st century public health and food insecurity challenges and bridge cultural divides by engaging various stakeholders globally and domestically.

Learning Objectives:

Learning Need Codes:

  • 1040 - Cultural sensitivity
  • 8015 - Cultural/ethnic food and culinary practice
  • 7020 - Conflict management

Roberta Duyff, MS, RDN FAND

Roberta Duyff is a nationally-recognized food/nutrition consultant and author, focusing on practical, science-based food & nutrition guidance and communication. She is author of the Complete Food and Nutrition Guide from the Academy of Nutrition and Dietetics, of Food, Nutrition & Wellness, and about 19 other food/nutrition books for children, teens and adults. She has addressed issues of diversity as co-developer of a multicultural nutrition education curriculum, funded by US DOE for National Head Start, has managed translations of infant feeding resources, and has presented multicultural nutrition education workshops thoughout the country. For an upcoming book from the Academy she is addressing cross-cultural communication. Roberta currently brings nutrition expertise to efforts for culinary opportunities for Syrian refugee women in St. Louis, as a 30-year volunteer leader with international youth exchange and US Department of State scholarships, & as international chair, Global Culinary Initiative/Les Dames d’Escoffier. She is past FCPDPG chair, a member of IIAND & an SNEB trustee. She holds degrees from U of Ill. and Cornell.

Presentation(s):

Send Email for Roberta Duyff

Roberta Duyff, MS, RDN FAND

Roberta Duyff is a nationally-recognized food/nutrition consultant and author, focusing on practical, science-based food & nutrition guidance and communication. She is author of the Complete Food and Nutrition Guide from the Academy of Nutrition and Dietetics, of Food, Nutrition & Wellness, and about 19 other food/nutrition books for children, teens and adults. She has addressed issues of diversity as co-developer of a multicultural nutrition education curriculum, funded by US DOE for National Head Start, has managed translations of infant feeding resources, and has presented multicultural nutrition education workshops thoughout the country. For an upcoming book from the Academy she is addressing cross-cultural communication. Roberta currently brings nutrition expertise to efforts for culinary opportunities for Syrian refugee women in St. Louis, as a 30-year volunteer leader with international youth exchange and US Department of State scholarships, & as international chair, Global Culinary Initiative/Les Dames d’Escoffier. She is past FCPDPG chair, a member of IIAND & an SNEB trustee. She holds degrees from U of Ill. and Cornell.

Presentation(s):

Send Email for Roberta Duyff

Johanna Mendelson Forman, JD, PhD

One of the leading voices in the emerging discipline of social gastronomy, Johanna Mendelson Forman sees the kitchen as the new venue of foreign policy. With over three decades of experience in international policymaking, Johanna has observed firsthand the close connections between conflict, food, and identity. Her frontline experience drove her interest in connecting the role of food in conflict, resulting in the creation of Conflict Cuisine®: an Introduction to War and Peace around the Dinner Table, an interdisciplinary course that she teaches at American University. She is a member of the Council on Foreign Relations and serves as a Distinguished Fellow and Director of Food Security at the Stimson Center, a Washington, D. C. think tank. Mendelson Forman holds a J.D. from Washington College of Law at American University, a Ph.D. in Latin American history from Washington University, and a Masters of International Affairs from Columbia University.

Presentation(s):

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Tatyana El-Kour, MA, MS, RDN, FAND

Tatyana El-Kour is a highly influential leader, policy strategist, and support provider for global health and humanitarian agencies. She has more than 17 years of experience in the United Nations, global healthcare and humanitarian organizations, medical, corporate, and academic environments. El-Kour has served in technical and leadership roles at national and international levels within the World Health Organization in the past decade, and has been involved in implementing innovation programs and projects and delivering care for patients. She works as a global consultant focusing on global health, media and international psychology, food, and nutrition systems in emergency, early recovery, and development settings. She served as co-leader of the nutrition sector coordination for the Syrian crisis and strategically supported the regional refugee nutrition response in the Middle East. Ms. El-Kour holds a master’s degree in media psychology from Fielding Graduate University, a combined master’s and dietetic internship degree in medical nutrition therapy and policy from Tufts University, a bachelor’s degree in dietetics from Kansas State University, and a bachelor’s degree in nutrition and food technology from University of Jordan. She has received numerous awards and honors, including the prestigious 2018 Michael R Neal Legacy Award from Fielding Graduate University, the 2015 Leah Horowitz Humanitarian Award from Tufts University, the 2011 Outstanding Young Member of the Year Award from the Public Health and Community Nutrition Practice Group of the Academy of Nutrition and Dietetics, and the 2009 Young Professional of the Year Award from Kansas State University.

Presentation(s):

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