Many studies conducted in recent years tie lower poverty rates for children to better health and higher pay when they grow up.
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Articles on Food and poverty
Displaying 21 - 35 of 35 articles
Famine was a constant threat during biblical times. The authors of the Old Testament used it to explain God’s wrath, but also as a narrative device.
New research shows both adults and kids are eating more nutritious food. But minorities and low-income populations still lag behind the rest.
The federal government has temporarily widened eligibility for food assistance to more students. Two scholars argue this needs to be made permanent and be accompanied with an awareness campaign.
Students are spreading out when they eat and using more single-serve packaging. Future changes to school meals could be less visible.
A team of experts are projecting that after a steep increase in 2020, food insecurity rates will dip in 2021. But behind this is a racial gap – rates for Black Americans will remain stubbornly high.
Discriminatory zoning and housing policies have concentrated poverty in America along racial lines. As a result, healthy food options are limited in many low-income and Black neighborhoods.
It’s possible to feed the world’s 7.8 billion people with more environmentally friendly farming practices. Here’s how.
Cities have long resisted the public demand for street food vendors, but the pandemic may reverse those restrictions for good.
The Biden administration is trying to shore up SNAP, a mainstay of the safety net.
Food production in the US is heavily concentrated in the hands of a small number of large agribusiness companies. That’s been good for shareholders, but not for consumers.
The United States has a robust food supply chain and a social safety net in place that could, if fully utilized, nearly eliminate hunger within its borders.
A food policy researcher helps make sense of the lexicon of US food policy terms, and explains how they relate to racial justice.
The number of people assisted by food banks had been growing over the two decades before the COVID-19 pandemic. Today, these nonprofits are facing even more demand.
It helped that school food service staff quickly changed their preparation, packaging and distribution methods to feed students who were no longer eating in cafeterias.
Top contributors
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Professor of Economics, Baylor University
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Associate Professor of Allied Health Sciences, University of Connecticut
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Associate Professor of Social Work, University of Memphis
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Assistant Professor of Nutrition, Texas State University
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Professor of Urban and Environmental Policy and Planning, Tufts University
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Director, Rudd Center for Food Policy and Health and Professor, Human Development and Family Sciences, University of Connecticut
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Associate Professor of Political Science, University of Richmond
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Assistant Professor of Social and Environmental Challenges, The University of Texas at San Antonio
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Professor of Public Policy and Economics, University of California, Berkeley
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Associate Professor of Community Sustainability, Michigan State University
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Associate Professor of Nonprofit Management, Indiana University
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Professor of Education and Social Policy; Director of the Institute for Policy Research, Northwestern University
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Professor of Food Economics and Policy, Tufts University
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Associate Professor of Health, Mississippi State University
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Associate Professor of Human Ecology, University of California, Davis
