Uniting Researchers and the Community to Find Innovative Solutions around Food and Health

Welcome to the Healthy Foods, Healthy Lives Institute!  Our mission is to increase and sustain the University's impact in the interdisciplinary arena of food, agriculture, and health by building the University's capacity in research, learning, and community engagement.

This website is your portal for learning about what’s going on at the Institute, gathering health and wellness resources, and becoming a part of the Healthy Foods, Healthy Lives community.

First annual celebration of Food Day a success!

On October 24, 2011, HFHL Institute was proud to host Food Day at the University of Minnesota, part of a nationwide day of events celebrating the first annual Food Day, a movement to promote healthy and sustainable food for everyone. Over 1,000 students, faculty, staff and community members attended the various Food Day activities throughout the day. Thanks to all of our partners, sponsors, and volunteers!  Read more about this event here.

Spring 2011 Grant Recipients Named

HFHL Institute is pleased to announce the funding of five grants this round.  A big "Thank You" to Robert Jones, Senior Vice President for System Academic Administration, who has agreed to co-sponsor two projects.  These additional funds have allowed us to support a total of five Community-University projects this year. View a PDF of the Spring 2011 awarded grants here.

Look for our Fall University Research Grant RFP in September 2011.

HFHL Researchers Highlighted For Determining Capacity to Grow Local Food

WDIO, the ABC affiliate in Duluth, recently aired a news story about HFHL grantees, David Abazs and Stacey Stark, and their research entitled “Defining the Agricultural Landscape of the Western Lake Superior Region: Realities and potentials for a healthy local food system for healthy people.” Abazs, Stark, and their research team concluded that the Western Lake Superior Region has enough land to satisfy the population with locally grown foods in all of the food groups. They have begun working on various projects to accomplish their goal of sourcing 20% local food by 2020.

View the news story here.

Read more about their research here.