1. Senior Signe Porteshawver and Jeffrey Hake, graduate student at the Friedman School of Nutrition Science and Policy and co-teacher of the ExCollege course Emerging Alternatives in Modern Agriculture, explain how they used old windows and pieces of wood as a cheap and efficient way to help their garden thrive during the cold season.

    Video production by Marcus Cheek (A'11) and Kaitlin Provencher, Web Communications

    # vimeo.com/17336963 Uploaded 132 Plays 0 Comments
  2. U.S. Rep. James McGovern, D-Mass., tells an audience of about 200 people on Oct. 24 at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University that ending hunger and improving nutrition for all Americans must become national priorities if the United States wants to control health-care costs and reduce the federal deficit.

    # vimeo.com/52176827 Uploaded 35 Plays 0 Comments
  3. Tufts Friedman School of Nutrition alumna Asta Schuette, N10, and the suppliers for her food truck, Bon Me, talk about what it takes to run a business with sustainability in mind.

    Video by Kelvin Ma, Tufts University Photography.

    # vimeo.com/31376135 Uploaded 424 Plays 0 Comments
  4. In a high-stakes exercise, humanitarian aid students spend a weekend in the woods overcoming obstacles and learning how to be effective in natural and manmade disasters. Theory, academics and analytics aren’t much help to the participants as they cope and respond to a variety of realistic scenarios. It’s all about making quick, value-based judgments and critical thinking.

    The simulation is co-led by Peter Walker, director of the Feinstein International Center at Tufts, and Stephanie Kayden, director of the Humanitarian Studies Initiative at Harvard. About two thirds of the 100 or so students are from Tufts and Harvard and the rest are working professionals in medicine, humanitarian assistance and the military.

    # vimeo.com/72439988 Uploaded 743 Plays 0 Comments
  5. Worldwide, about one-third of the food produced for people to eat is wasted. That includes food that doesn't make it to market because of pests or contamination. Rough handling damages produce and hurries rot. Stores and restaurants toss imperfect produce and foods nearing their "sell-by" dates. The average American family throws away up to $2,200 worth of food per year. If we saved just a quarter of this food, it would be enough to feed 870 million hungry people. The U.S. is calling for a 50% reduction in food waste by 2030. Learn about the innovative ideas coming out of Tufts to help meet that goal. tuft.su/TuftsFoodWaste

    # vimeo.com/212962711 Uploaded 77 Plays 0 Comments

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