In the News
Diane Knapp Turns Healthy Eating into a Campaign
The Urban Food Task Force chair discusses designing a sustainable F Street House, creating a healthy food agenda and the modern food system.
Building George Washington University’s ‘Food Revolution’
Researchers, practitioners, faculty members and students analyze what, why and how we eat, propelling GW to the forefront of food studies.
The Food Day Challenge: Eat Well to Be Well
The Urban Food Task Force extravaganza spotlights nutrition, food policy and food security.
Urban Food Task Force Hosts Food Day
The weeklong celebration will promote healthy, affordable and sustainable food.
University Hosts Food and Nutrition Expo
Urban Food Task Force event highlighted the many ways food touches people’s lives.
Urban Food Task Force Establishes Award Fund for Students
All students may apply by submitting a description of research or projects on food or nutrition.
Chef José Andrés to Teach Food Class
The spring course, “The World on a Plate: How Food Shapes Civilization,” is open to all students and explores the intersections of food and society.
Video: Food Day
Student and local groups promoted health and sustainable food in University Yard.
GW Recognized for its Sustainability Efforts
The Sierra Club recognized GW as one of the nation’s top environmentally-friendly universities as the campus implements a new minor and Ecosystems Plan.
Calling All Green Thumbs
In the last year, George Washington University’s Foggy Bottom GroW Garden has tripled in size.
GW, Founding Farmers Partner to Host Beehives
The shared urban apiary, or bee colony, serves as a research tool for GW students and faculty.
GW Works to Restore D.C.’s Natural Ecosystem
Pollinator-friendly plants, ladybugs and praying mantises are among the latest environmental enhancements on the Foggy Bottom Campus.
Time honors Jose Andres as influential ‘activist’?
Andres is working with the university’s Graduate School of Education and Washington’s School Without Walls to create an interdisciplinary food curriculum.
University Chef to Lead Summer Cooking Class
Registration for the six-week “Chef & the Garden” course is underway.
Farmers Market to take GWorld This Year
George Washington students, faculty and staff can now use their GWorld cards to purchase fresh and local food at the Foggy Bottom FRESHFARM Market.
Baby Food: Lots of Concerns Packed in That Little Jar
One researcher explores how baby food can prime a child to have an “industrial palette” from an early age in University Seminar on Food.
The GW community can compete for prizes, including lunch with the Knapps, by eating veggies and grains at J Street and Pelham Commons in February.
An Examination of Honeybees
GW student and biology professor tends hives to learn more about buzzing insects.
Art Exhibition Promotes Healthy Eating
“Let’s Eat!” features works from George Washington University’s permanent collection paired with healthy recipes.
Honeybees descend on campus as cold weather nears
50,000 honey bees on the roof of Lisner Hall prepare for the cold weather.
Lessons from a Master Chef
Ferran Adrià spoke to a sold-out crowd at Lisner
GW and Founding Farmers restaurant partner on urban apiary project.
A Café for the Community
A co-op that sells locally grown food wins the inaugural Knapp Fellowship
Sometimes doing the right thing isn’t so simple, says panel of area chefs.
Biodegradable and reusable products are now in Sodexo-run facilities on campus.
A Campus Abuzz
GW’s Mount Vernon Campus welcomes four beehives.
Photo: Mrs. Theresa Dezcallar, Joe Yonan (Travel and Food Editor, The Washington Post), Chef Ferran Adria, Chef Jose Andres, GW President Steven Knapp, Diane Robinson Knapp, Ambassador of Spain Jorge Dezcallar at the GW Lisner Auditorium for the Chef Adria's book launch