June 26, 2024 12:00 pm Central
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Guest Panelists:
Amy Lowry Warnock, MPA, Centers for Disease Control and Prevention (CDC)
Diane Harris, PhD, MPH, Centers for Disease Control and Prevention (CDC)
Host: Karen Moseley, President & CEO, Health Enhancement Research Organization (HERO)
Increasingly, large employers and state and local governments are naming broader public health goals in their organization’s wellness missions, such as reducing climate impacts, enhancing facility efficiency, and promoting resilient food systems via local sourcing. Adopting a Food Service Guidelines (FSG) policy can achieve many of these goals, while also supporting easy access to healthy foods for employees and citizens. Join us as we learn about national trends (2014-2019) in Food Service Guidelines policies. Presenters will highlight policy innovations and best practices for including FSG standards in your organization’s employee wellness policies and food procurement contracts with food service vendors.
Guest Panelists:
Amy Lowry Warnock, MPA, is a Public Health Policy Analyst on CDC’s Healthy Food Environment Team. She’s been with the Agency since 2008 and worked in various policy and partnerships roles in both the Division of Nutrition, Physical Activity, and Obesity and the Office of the Associate Director for Policy & Strategy. Amy works on policy surveillance efforts focused on Food Service Guidelines uptake in states and communities and is currently leading CDC’s efforts to scale Food Service Guidelines across the federal workforce as part of the Administration’s National Strategy on Hunger, Nutrition, and Health. Amy received her Master of Public Administration & Policy from the University of Georgia, Athens, with a specialization in health policy.
Diane Harris, PhD, MPH, is a Senior Health Scientist in the Division of Nutrition, Physical Activity, and Obesity at the CDC. As lead for the Healthy Food Environments Team, she enhances public health through strategies that improve access to healthy and culturally diverse foods via policy, systems, and environmental change strategies. Diane is committed to fostering food and nutrition security by cultivating healthy food environments across diverse settings such as worksites, healthcare facilities, early care and education centers, schools, food banks/pantries, and other government and community facilities. She earned a BS in animal science from the University of California, Davis, a PhD in animal nutrition from Cornell University, and an MPH in prevention science from Emory University, as well as postdoctoral research positions at Washington University and UCLA. Diane received the 2018 Distinguished Achievement Award at the Rollins School of Public Health at Emory, where she serves as Adjunct Faculty.
Host:
Karen Moseley is President & CEO of the Health Enhancement Research Organization (HERO), a national think tank dedicated to advancing best practices in workplace health and well-being. In collaboration with HERO members, Karen and the HERO team provide leadership in research and education by connecting science and practice to demonstrate value of a health and well-being employer ecosystem. She is the 2021 recipient of the Leader in Workplace Wellness Award presented by the Global Wellness Summit, and was recognized as one of “The Most Influential Women Leaders in Health Promotion” by the American Journal of Health Promotion in 2023.