Tag: Food Justice

Reducing Promotion and Consumption of Ultra-Processed Food

Course Objective

  • Define and explain the impact of ultra-processed food on human and planetary health
  • List factors that contribute to the ubiquity of ultra-processed foods
  • Describe how health professionals can raise public awareness of the harms of ultra-processed food via media literacy and social marketing
  • Identify at least two policy interventions to address misleading product packaging and unhealthy product formulations
  • Describe how taxation and regulation approaches can be used to combat ultra-processed food
  • Describe strategies to promote and subsidize healthy food and beverages, including tap water

Date: June 30th 2021

Subject Matter Experts: 
Nicholas Freudenberg, DrPH, MPH
Distinguished Professor of Public Health, CUNY Graduate School of Public Health and Health Policy & Director, CUNY Urban Food Policy Institute

Craig Willingham, MPH
Deputy Director, CUNY Urban Food Policy Institute

Erinn C. Bacchus, MPH
Doctoral Student, Community Health and Health Policy
Graduate Student Assistant, Healthy CUNY

Jessica Walsh, MPH
Assistant, CUNY School of Public Health


This two-part course developed by the Region 2 Public Health Training Center (PHTC) aims to understand ultra-processed food and explore how health departments can combat the promotion of ultra-processed food.

In Part I, we will develop a better understanding of ultra-processed food, and how it promotes negative health outcomes particularly for some populations.

In Part II, we will explore how health departments can combat the promotion of ultra-processed food.

Participants will be able to:

  1. Define and explain the impact of ultra-processed food on human and planetary health
  2. List factors that contribute to the ubiquity of ultra-processed foods
  3. Describe how health professionals can raise public awareness of the harms of ultra-processed food via media literacy and social marketing
  4. Identify at least two policy interventions to address misleading product packaging and unhealthy product formulations
  5. Describe how taxation and regulation approaches can be used to combat ultra-processed food
  6. Describe strategies to promote and subsidize healthy food and beverages, including tap water
Region 2 Public Health Training Center