The Food is Medicine Working Group brings together researchers, clinicians, extension professionals, and community-engaged scholars across UW–Madison to advance interdisciplinary work at the intersection of agricultural production, food systems, nutrition, health, and prevention. This campus-wide group serves as a forum for connection, visibility, and team formation, supporting collaboration across research, education, policy, and practice. The working group is intentionally broad and inclusive, recognizing that Food is Medicine spans agricultural production, food access and equity, clinical care, community health, environmental exposures, and systems-level prevention. It is jointly led by the Sustainability Research Hub (SRH) and the College of Agricultural and Life Sciences (CALS), in coordination with partners across campus, including the School of Medicine and Public Health (SMPH).
What We Do
- Connect faculty and staff working across agricultural production, food systems, nutrition, health, and prevention
- Facilitate interdisciplinary team formation and idea development
- Create space for early-stage conversations around research, education, policy, and community-engaged initiatives
- Support funding readiness by convening interdisciplinary teams and shaping ideas in advance of funding calls, helping position UW–Madison to respond quickly and competitively when opportunities emerge
- Share information about emerging funding, partnership, and convening opportunities related to Food is Medicine
Membership
Membership in the Food is Medicine Working Group is open to UW–Madison faculty and staff whose work intersects with agricultural production, food systems, nutrition, health, prevention, education, policy, or community-engaged practice. Participation is intentionally flexible and may vary over time based on interests, capacity, and opportunities.
Members may choose to engage by:
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participating in working group meetings or convenings,
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joining early-stage conversations around emerging ideas or funding opportunities,
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contributing expertise to interdisciplinary team formation, or
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staying connected to receive updates and opportunities as they arise.
There is no requirement for ongoing or intensive participation to be considered a member.
Leadership
This initiative is initially guided by an ad hoc coordinating group convened to help launch the working group and establish early direction, structure, and activities. This ad hoc group is intended to be transitional and may evolve over time as the working group matures:
Bradley Bolling –College of Agricultural and Life Sciences
Carolee Dodge Francis – School of Human Ecology
Lauren Gee – School of Medicine and Public Health
Shanon Hankin – College of Agricultural and Life Sciences
Melanie Hebl – Sustainability Research Hub
Heather Inzalaco – Sustainability Research Hub
Jennifer Kushner – College of Agricultural and Life Sciences
Sarah Marcotte – School of Human Ecology
Amy Meinen – School of Human Ecology
Erin Silva – College of Agricultural and Life Sciences
How to Join
Faculty and staff interested in the Food is Medicine Working Group are encouraged to complete the interest form to:
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indicate interest in general membership,
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share areas of expertise and interests,
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express interest in serving on the ad hoc coordinating group, and
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indicate general availability for an initial kickoff meeting.