Changing the World Through the Power of Food
The Global Food Institute
at the George Washington University
Powered by interdisciplinary research and teaching across policy, innovation, and humanity, the Global Food Institute at GW will work to transform people’s lives and the health of our planet.
Explore Our Courses & Minor in Food Leadership
Join the Global Food Institute’s transformative Food Leadership Minor and develop the expertise needed to drive sustainable change. Our 18-credit program blends classroom learning with immersive experiences in policy, innovation, nutrition, and sustainability, preparing you to tackle global food challenges.
Explore upcoming Fall 2026 courses, with opportunities for hands-on learning both locally and abroad.
Latest News & Updates
Aspen Food Leaders Fellow Spotlight: Nic Bash of Little Sesame (Planet Forward)
May 13, 2026
Going into 2025, three out of five adults said that ordering food that was grown or raised in an organic or environmentally friendly way was important to them. Food service companies like Little Sesame, based in the Washington D.C. area, have not only taken notice, but embarked on a journey of educating customers about environmentally friendly foods as well. Learn more in a profile about Aspen Food Leaders Fellow, Nic Bash.
A Course That Changes How You See the World, Starting With What You Eat (GW Today)
May 8, 2026
While many college courses ask students to analyze global challenges from a distance, one GW course invites them to start with something deeply familiar: What’s on your plate? World on a Plate, a course founded by renowned chef, humanitarian and activist José Andrés, HON ’14, challenges students to explore how food connects culture, policy, sustainability and equity.
Transforming the Food System: GW’s New Venture Competition Elevates Food Innovation (GW Today)
April 29, 2026
Philanthropic support the introduction of the inaugural Food Innovation Track possible. Bio Shield won the $10,000 first-place prize in the Food Innovation Track. The company developed a solution to food waste by transforming winery agricultural byproducts into an edible, antioxidant-rich coating for fresh produce.
