Tag: food systems

Improving Well-Being of Low Wage Food Workers: What Role for State and Local Governments?

Course Objective

  • Identify key threats to the well-being of low-wage food workers
  • Describe the role of policy and programs related to low-wage workers across sectors in reducing or increasing health and other inequities
  • Describe current responsibilities of state and local health departments and other public agencies in protecting the well-being of food workers
  • Identify at least three examples of policy or program initiatives that state and local health departments can undertake to improve the well-being and life chances of low-wage food workers
  • Describe one specific action your agency can take in the coming year to better protect the health of low-wage food workers
Begin Module
For NYS Employee

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Date: June 30th, 2022

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

Emilia Vignola,
PhD candidate, CUNY School of Public Health

Luis Saavedra,
Research Associate, CUNY Urban Food Policy Institute

Ensuring and maintaining our nation’s food supply is the responsibility of approximately 19.7 million workers. The U.S. food system – including production, processing, distribution, retail, and service – relies on these workers to ensure the dietary needs of every American. Despite their critical role in our society, food workers are paid some of the lowest wages in the entire workforce, have limited access to benefits, and have high rates of occupational morbidity and mortality. As public health professionals, promoting the health and well-being of low-wage food workers is part of our responsibility to meet key public health goals, including protecting food safety, reducing food insecurity and hunger, preventing occupational illnesses and injuries, and reducing the income inequality that is the fundamental driver of health inequities. In essence, threats to low-wage food workers are threats to us all.

Learners will be able to:

  1. Identify key threats to the well-being of low-wage food workers
  2. Describe the role of policy and programs related to low-wage workers across sectors in reducing or increasing health and other inequities
  3. Describe current responsibilities of state and local health departments and other public agencies in protecting the well-being of food workers
  4. Identify at least three examples of policy or program initiatives that state and local health departments can undertake to improve the well-being and life chances of low-wage food workers
  5. Describe one specific action your agency can take in the coming year to better protect the health of low-wage food workers
Reducing Obesity and Diet-Related Diseases by Limiting Predatory Marketing of Unhealthy Food

Course Objective

Learning Objectives for Part I: Understanding Predatory Marketing

  • Define targeted and predatory marketing.
  • Distinguish between different types of predatory marketing, with examples.
  • Describe digital media avenues used for predatory marketing.
  • Explain how targeted marketing of unhealthy food leads to negative health outcomes, particularly for certain populations.

Learning Objectives for Part II: What Health Departments Can Do to Combat Predatory Marketing

  • Describe ways to increase awareness of predatory marketing in communities.
  • Describe how local, state and federal governments can regulate predatory marketing.
  • List at least 2 actionable strategies for communities to decrease predatory marketing practices.
  • List 3 policy measures that could be taken to limit predatory marketing of unhealthy food at the city/local, state OR national level.
Begin Module
For NYS Employee

More Information ▾

Launch Date: June 30th, 2020

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

Unhealthy food is the leading cause of premature death and preventable illness around the world today. Predatory marketing makes a significant contribution to this burden. Public health professionals can play an important role in reducing the prevalence and exposure to predatory marketing. This two-part training module develops an understanding of the current landscape of predatory marketing of unhealthy food and beverages, and how it promotes negative health outcomes particularly for vulnerable populations. This program will define the role of health departments in addressing predatory marketing, outline ways health departments can help document predatory marketing in their communities, and provide recommendations and examples of policy engagement activities public health professionals can get involved in.

Learning Objectives for Part I: Understanding Predatory Marketing

  • Define targeted and predatory marketing.
  • Distinguish between different types of predatory marketing, with examples.
  • Describe digital media avenues used for predatory marketing.
  • Explain how targeted marketing of unhealthy food leads to negative health outcomes, particularly for certain populations.

Learning Objectives for Part II: What Health Departments Can Do to Combat Predatory Marketing

  • Describe ways to increase awareness of predatory marketing in communities.
  • Describe how local, state and federal governments can regulate predatory marketing.
  • List at least 2 actionable strategies for communities to decrease predatory marketing practices.
  • List 3 policy measures that could be taken to limit predatory marketing of unhealthy food at the city/local, state OR national level.
Region 2 Public Health Training Center