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
GFI's Priya Fielding-Singh Shares Expertise on Realities Around Ultra-Processed Foods Consumption (The Guardian)
April 20, 2026
GFI's Priya Fielding-Singh shares how “There’s compelling research that UPFs are not great for Americans’ nutrition and health. At the same time, our entire food environment encourages – and in many ways defaults to – their consumption.”
Building Healthier Food Systems in Indianapolis and the Mississippi Delta (Partnership for a Healthier America)
April 16, 2026
How can these two very different regions leverage existing resources and infrastructure to make good food more accessible? To answer the question, PHA partnered with GFI and DC Central Kitchen to conduct a stakeholder-led food systems assessment in both regions. The assessment consisted of a social network analysis, group model building workshops and the development of a Healthy Corners Manual.
GW’s Spring Pitch George competition highlights student entrepreneurs tackling real-world problems including food allergies (GW Today)
April 9, 2026
Dining out with food allergies can be risky, especially when ingredient labels are unclear or language barriers make it difficult to communicate. That problem inspired Allergen Passport, a device designed to detect allergens in food within minutes. The idea took first place at this year’s GW's Spring Pitch George competition.
