When people have access to better quality, more nutritious foods, their risk of disease decreases. However, for many, there are a number of barriers to accessing the kinds of foods that support good health. But food availability isn’t only one issue that our modern food systems can create. Getting the food to your plate can entail large-scale production that may have a big environmental footprint. Understanding more about how our food is produced can help us make food choices that are better for our individual health and for the environment. In this episode, learn about the impact our food production systems can have on both human health and the environment around us. We’ll also explore how one health department is leveraging local farms and produce to facilitate good health by using food as medicine.
In this episode of Population Healthy Season 3: Race, Inequity, and Closing the Health Gap, we explore how the city of Flint faces a myriad of interwoven and complex public health challenges and how incorporating the voices of the city’s residents into research and decision making through the practice of Community-Based Participatory Research (CBPR) can lead to more positive and meaningful health outcomes for the community.
In this episode we’ll hear from School of Public Health faculty, community partners, and alumni working in environmental policy about the disproportionate environmental risks that communities of color face in the age of climate change and what can be done at the policy-level to balance out inequitable burdens of poor environments and environmental health outcomes.
As we continue through these winter months, we find ourselves inside for longer periods of time. How can we avoid aerosolized droplets becoming a problem for disease transmission in our public buildings? We have many layers to consider for minimizing risk, but in many ways it starts with the ventilation systems in our buildings.
University of Michigan School of Public Health and School for Environment and Sustainability experts explain how food production, transportation, and waste contribute to climate change and describe some of the changes we can make to reduce the impact.
Experts from the University of Michigan School of Public Health unpack how our genes respond to changes in our diets, stress levels, and exposure to toxins—and what these interactions mean for human health.