FOOD SERVICE: CULTIVATING FOOD EQUITY & RESILIENCE IN THE HEART OF IVY CITY

Abstract

Food is fuel for the body and mind, a bridge for social connection, and a lens into culture and identity. Food is a human right, yet food insecurity in the U.S is a prominent issue that affects millions of individuals and families each year. Despite the nation's affluence, a significant percentage of the population still struggle to access consistent and nutritious meals. The relationships that people experience with food are deeply intertwined in and reflective of the country’s social, economic, political, and environmental attitudes. Due to a lack of equity in existing U.S food systems, the need for food aid rises. Nonprofit organizations are increasingly becoming a major asset to public aid and health, working to ensure that underserved communities have direct access to essential resources and services, particularly food. This foundation of service provides a pathway for nonprofit organizations to facilitate a localized shift in the way communities interact with food. This thesis seeks to reshape the experience of underserved communities with food to support a more sustainable and equitable food system.