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Tilly on the Intrusiveness of AI Technology

Urban Planning Chair Chris Tilly was featured in a Fox32 news segment about the growing use of artificial intelligence technology in the food industry. Many stores such as McDonald’s and Amazon Go are testing drive-thru and AI invisible checkout systems. Tilly explained that these new technologies have an impact on both consumers and the workforce. “To some extent, workers are being replaced by this technology,” he said. “At the same time, the expansion of services like curbside pickup means that workers are being added.” While the workforce may be balanced out by the expansion of these new technologies, Tilly noted that the services can be very intrusive for consumers. “Artificial intelligence is always on, always tracking what people are doing,” he said. While the Amazon Go model has currently only been implemented in small stores with many sensors and cameras, Tilly predicted that technology will most likely allow companies to expand these services in the long run.


Study Identifies Regional Patterns in COVID-Related Food Insecurity

During the COVID-19 pandemic, disadvantaged households in the San Francisco Bay Area were at higher risk of food insufficiency compared with similar households in the Los Angeles and Inland Empire regions, according to new UCLA research published in the journal Public Health Nutrition. The study was conducted by Professor Evelyn Blumenberg, director of the Lewis Center for Regional Policy Studies at UCLA Luskin; Professor May Wang of the UCLA Fielding School of Public Health; and doctoral students Miriam Pinski and Lilly Nhan. The researchers evaluated U.S. Census Bureau survey data to understand regional differences in the determinants of food insufficiency, defined simply as not having enough food to eat. The team focused on three metropolitan areas: San Francisco, Oakland and Berkeley; Los Angeles, Long Beach and Anaheim; and Riverside, San Bernardino and Ontario. Overall, the rate of food insufficiency was lowest in the Bay Area, one of the state’s most affluent regions. However, the Bay Area’s disadvantaged households fared worse than their counterparts in Southern California. “Income and educational levels are higher, but income inequality and cost of living are also higher” in the Bay Area, the researchers explained. The study pointed to Los Angeles as a region where an active food distribution network was already in place, enabling governments, schools and community organizations to respond more effectively to the sudden increases in food insecurity brought about by the pandemic. The study was designed to guide the development of economic relief programs and increase the reach of federal assistance programs to address widening health disparities.


 

‘It’s Not a Food Desert, It’s Food Apartheid,’ Wolff Says

Urban Planning lecturer Goetz Wolff joined a panel of activists and scholars to discuss injustice in the food system during a UCLA Semel Healthy Campus Initiative webinar. Black, poor and marginalized communities have been systematically denied access to nutritious foods, contributing to health inequities. Farmer and activist Karen Washington described the food system as “a caste system based on race, color of skin, where one lives and how much money they have” and argued that “it doesn’t need to be fixed, it needs to change.” Chef Roy Choi highlighted the importance of starting a conversation about the established power structure in order to get to the root of the problem. Wolff argued that the condition under which poor communities are left out is the result of conscious policies and that “food desert” is a characterization that asks us to accept it as a natural process. “It’s not a food desert, it’s food apartheid,” he said.


Report Finds Spike in Food Insecurity, Patterns of Inequality

A new report from UCLA Luskin’s Center for Neighborhood Knowledge (CNK) documents a surge in food insecurity across the United States during the COVID-19 pandemic. By mid-July, more than 64 million people reported difficulty getting enough to eat — a level of food insecurity that is higher than that experienced during the Great Recession, the study found. Federal government programs did provide food, employment and housing assistance to help Americans weather the pandemic, but “that did not prevent rising crisis levels of hunger and food insecurity,” said CNK Director Paul Ong, co-author of the report. Households experiencing food insecurity increased from 10.5% in October 2019 to 18% in late April and to 26% by early July, according to the study, which analyzed data from the U.S. Census Household Pulse Survey. Researchers also identified patterns of inequality along ethnic and racial lines: Between April 23 and July 21, 2020, food insecurity was reported by 36% of Black and 31% of Latino households, compared to 16% of non-Hispanic white households. Shelter-in-place mandates contributed to the high level of food insecurity, with some respondents saying that health issues, transportation problems or fear kept them from going to the grocery store. For most, however, the problem was financial, with nearly 80% of those suffering food insecurity reporting that they could not afford to buy more food. “Using a strictly rational approach, increasing access to healthy food would reduce health care costs and the loss of lives, which would benefit all society,” said co-author Tom Larson, professor emeritus at Cal State Los Angeles. “Morally, providing aid is just the right thing to do.”  


 

Roy on Rising Need Amid Government Inertia

A Civil Eats article on community-based food distribution efforts that have been overwhelmed during the COVID-19 pandemic cited Ananya Roy, director of the UCLA Luskin Institute on Inequality and Democracy. To more efficiently bring food to the hungry, grassroots groups have begun to band together, building networks of farmers, grocers, lawyers, researchers, activists and nonprofits. Despite the creativity and coalition-building of charitable groups, strong government action is needed to provide meaningful relief for the alarming number of people in need, the article noted. “We’re starting to see an urban majority facing many kinds of insecurity, but the policies and programs people deserve are not going to arrive in time, and I have no idea how people are going to survive,” Roy said. “At all levels of government, inertia is very much driven by the fact that those who are going to get evicted and those who are already unhoused are politically unimportant.”

International Recognition for L.A.’s Food Chain Innovations

Los Angeles’ innovative food purchasing system, spearheaded by UCLA Luskin Urban Planning lecturer Paula Daniels, has been recognized by the United Nations for its impact in promoting sustainable agriculture. The city’s Good Food Purchasing Program creates a food supply chain guided by nutrition, environmental sustainability, animal welfare and impact on local economies. The program was honored for harnessing the buying power of all city departments and the Los Angeles Unified School District to benefit students, growers, distributors and entrepreneurs. Since its launch in 2012, the program has expanded across the United States with support from the Center for Good Food Purchasing. The non-governmental organization is a spin-off of the Los Angeles Food Policy Council founded by Daniels in 2011. The L.A. program was one of eight from around the world to be recognized by the U.N. Food and Agricultural Organization, the World Future Council and IFOAM Organics International. Daniels accepted the honor on behalf of the city at a ceremony in Rome in October 2018. On the same day, Daniels learned she had received an Ashoka Fellowship, awarded to innovators and entrepreneurs seeking creative solutions to the world’s biggest social challenges. “There’s so much interest, desire, will to make the food system more equitable and environmentally sound,” Daniels said in a Forbes article. “The fact that people are responding to our idea as a way forward for them is incredibly gratifying.”


 

Turning Food Policy Into a Hands-On Learning Experience

The UCLA Luskin School of Public Affairs and the UCLA Food Studies Graduate Certificate Program wrapped up its 10-week “Off the Table” series on urban agriculture, food security, and food policy with a moderated discussion on the sustainability of social enterprises within the food industry led by Evan Kleiman, chef and host of “Good Food” on KCRW. She was joined by panelists Anar Joshi of  Everytable, Kaitlin Mogentale of Pulp Pantry, Nick Panepinto of L.A. Kitchen and Karla T. Vasquez of SalviSoul during a gathering on Nov. 30 at the L.A. Kitchen facility in Lincoln Heights near downtown Los Angeles. Among other topics, the speakers talked about their efforts to promote healthy eating among young people. “One of our most successful programs was cooking lessons for kids,” Vasquez said during the panel discussion. “We told them, ‘You can like something, love something, or hate it. But you have to make it. There’s so much food in the world, and you get to try it all!’” Afterward, attendees had a chance to do some cooking themselves, making a vegetarian ricotta carpaccio from scratch under Kleiman’s direction. Download the recipe. View a video of the panel discussion. Browse a Flickr album of images from the event below.

“What's on the Plate? The Sustainability of Social Enterprises”

Volunteers Collect Food for the Needy at Farmer’s Market

On Dec. 2, 2017, UCLA Luskin Master of Urban and Regional Planning students Alexander Salgado and Ana Kobara joined with UCLA undergraduate mentees Audree Hsu and Sophie Go as part of the UCLA Luskin Food Mentorship program to participate in a volunteer effort with Food Forward. Food Forward is a nonprofit organization that works with multiple farmer’s markets in Los Angeles to collect donated food from vendors to pass along to organizations in need of fresh food. Throughout the day, the students walked a farmer’s market in Hollywood and delivered empty boxes to vendors that could fill them with produce. For the day, the student volunteers collected and organized more than 1,700 pounds of food, which was then delivered or picked up by various organizations in need. “The experience in itself was very rewarding,” Salgado said. “It was nice to see vendors so eager and willing to help others.” 

Student Volunteers Give Back, One Turkey Leg at a Time UCLA Luskin Food Mentorship program lets students explore interesting and relevant topics while coordinating a volunteer event at a local organization focused on food issues

As first-year Master of Urban and Regional Planning students, Bianca Juarros and Esteban Doyle wanted to find meaningful ways to get involved with the UCLA campus community. The Luskin Food Mentorship program provided a way for them to do just that, while also exploring interesting and relevant topics.

The program is a part of a 10-week series on food called “Off the Table,” which is a combination of inspiring lectures, movie screenings and hands-on activities centered around food issues. The program matches graduate students in the UCLA Luskin School of Public Affairs with undergraduate students pursuing the Food Studies minor. Pairs of students such as Juarros and Doyle are then tasked with coordinating a volunteer event at a local organization focused on food issues in Los Angeles. It offers a way to share knowledge, foster connections and make a meaningful impact on the greater community.

Here are the students’ impressions of the program and Juarros’ thoughts about its personal and educational benefits:

I had the opportunity to attend the “Off the Table” event called “Breaking Bread: Community Building with Veterans and Farming,” which delved into the often-unseen struggles faced by veterans after returning back home from a tour of duty — especially in terms of fostering social connections, finding newfound purpose and engaging in the healing process. The panel discussion opened my eyes to the vital importance that community gardens play in the reintegration process, especially among the UCLA community. I was moved by the stories shared by the panelists, many of whom were veterans themselves, and inspired by the efforts to re-create a veterans garden in Westwood. This was just one of many insightful “Off the Table” events.

In partnership with undergraduate students in the mentorship program, Esteban and I also coordinated a volunteer event at the L.A. Kitchen, which is an organization that employs formerly incarcerated individuals and emancipated foster youth to prepare food for community service organizations such as homeless shelters and senior centers. After promoting our event through our various networks, we were able to register a total of 15 people to volunteer. We recruited a mix of undergraduate and graduate students from various schools at UCLA.

On Saturday, Nov. 18, our volunteer group went to the L.A. Kitchen to volunteer with food preparation.

Because this was the Saturday before Thanksgiving, we had the special opportunity to help carve turkeys. One of the L.A. Kitchen staff members, a recent graduate of the culinary education program, demonstrated to all the volunteers how to properly break down a turkey, removing as much meat as possible. After the quick tutorial, we all set out to work at various stations. We handled hundreds of turkeys!

Working side-by-side with other students was a wonderful time. People shared their favorite Thanksgiving memories while de-boning turkey legs. With everyone talking, sharing and laughing, it hardly felt like work at all. Time flies when you’re having fun!

We finished all the turkeys in record time. It helped, of course, that another large group — volunteers from a local electrical union — was volunteering that morning as well.

Going forward, we hope to maintain a close relationship with L.A. Kitchen. All the students who volunteered said they had a great time and would love to do it again. The L.A. Kitchen staff members mentioned wanting to strengthen ties with the UCLA community too.

We hope to continue planning more volunteer experiences with the L.A. Kitchen and bring in more UCLA students to share the wonderful experience.

On Dec. 2, 2017, UCLA Luskin Master of Urban and Regional Planning students Alexander Salgado and Ana Kobara joined with UCLA undergraduate mentees Audree Hsu and Sophie Go as part of the UCLA Luskin Food Mentorship program to participate in a volunteer effort with Food Forward.

Food Forward is a nonprofit organization that works with multiple farmer’s markets in Los Angeles to collect donated food from vendors to pass along to organizations in need of fresh food. Throughout the day, the students walked a farmer’s market in Hollywood and delivered empty boxes to vendors that could fill them with produce.

For the day, the student volunteers collected and organized more than 1,700 pounds of food, which was then delivered or picked up by various organizations in need.

“The experience in itself was very rewarding,” Salgado said. “It was nice to see vendors so eager and willing to help others.” 

 

 

Festival, Panel Focus on Food Security Issues  

UCLA Luskin and the UCLA Food Studies Certificate program hosted a Food Week festival and panel discussion on food security issues on Oct. 26, 2017. “Harvesting Change: Fostering Partnerships for Food Security” was held on the 3rd Floor Commons of the Public Affairs Building and included food, games and information booths. The event segued into a panel discussion hosted by Urban Planning alumna Jessica McBride MURP ’14, founder of Open Silo and project manager for three6ixty. Fatinah Darwish, a program manager at the L.A. County Department of Public Health, Nutrition and Physical Activity, talked about county efforts to reduce food insecurity by increasing inter-agency coordination among government, healthcare and non-profit organizations. Mental health expert Rhea Holler, Ph.D., spoke about the shame and feelings of failure often experienced by people who are unable to afford food for themselves and their families. UCLA Luskin Senior Fellow Rick Nahmias, founder and executive director of Food Forward, talked about his organization’s history and its ongoing efforts to repurpose surplus food from fruit trees, farmers markets and other sources to provide hunger relief in Southern California. Attendees also heard from Frank Tamborello of Hunger Action LA, which is working to end hunger and promote healthy eating through a variety of advocacy, direct service and organizing efforts that benefit Los Angeles residents. Access a Flickr gallery from the event below.

'Harvesting Change' festival