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Food and Social Justice

  • Thursday, February 27, 2020
  • 11:00 AM - 12:00 PM
  • Webinar, 1CE; Free for members; $20 non-members


Registration is closed

Food and Social Justice

Presented by Alex Askew & Michael S. Easterling

Moderated by Jenna Hollenstein

Thursday, February 27,  2020, 11:00 AM, EST (time zone converter)

Free for Professional & Student Community Members; $20 for others.

One (1) CE for dietitians provided by The Center for Mindful Eating

Not a member? Attend this program for free with an annual membership today!

The conditions in which we live in help to explain why some Americans are healthier than others.  Our current food system reflects historic inequalities that lie at the foundation of American society.  

By working to establish policies that positively influence social and economic conditions and those that support changes in individual behavior, we can improve health for large numbers of people in ways that can be sustained over time. 

Participants in this webinar will learn how to discuss food justice and identify the myriad factors that influence and determine quality of life in marginalized communities. They will able to recognize and define barriers to food access and clarify their role in what can be done to improve individual and community health outcomes.

Learning Objectives

  1. Learn how to discuss food justice 
  2. Identify the myriad factors that influence and determine quality of life in marginalized communities
  3. Recognize and define barriers to food access
  4. Clarify your role in what can be done to improve individual and community health outcomes

Alex Askew got his first job as a personal chef at 14 through a high school vocational work program. He graduated from the Culinary Institute of America in 1989.

With a focus on eating lifestyles and trends in new menu alternatives, he began food research, development, and consulting for companies like General Mills, Hilton Hotels, Aramark Corporation, Specialty Restaurants and others  He went on to create a unique consortium of chefs, ALS Culinary Concepts, that consults in areas of menu development, R&D, start up operations, systems and controls, training, food manufacturing, business planning and concept development, while continuing to work in restaurants that broadened his experience in different cooking styles and cuisines. 

In 1993 Alex Co-founded theBCAGlobalwhich dedicates itself to Education, Awareness, and Exposure for young minority students seeking careers within the culinary and hospitality industry.

He was a 2001 Doctorate of Foodservice recipient from the North American Foodservice Equipment Manufacturers, a Distinguished Visited Chef (DVC) for Sullivan University, 2011 Business Leader of Year from the Marcella Brown Foundation, in May 2012 received the distinguished New York Institute of Technology Global Leadership Award and served on the American Culinary Federation as Board member Accreditation Commission. In 2014 Alex was selected as a 2014 National Kellogg Fellow in Leadership in the Racial, Equity and Healing (REH) cohort.

Alex has enjoyed guest appearances on Good Morning America, CBS Early Morning Show, and the Food Network. 

With over 35 years in the restaurant and hospitality field Alex continues his use of knowledge and experience as a foundation for further growth and development in the culinary industry and continues the important social change work using food as a nexus and mindful eating as a platform to improve lives in the community.

You can find him at:

 Michael Easterling is a social entrepreneur with more than twenty years of experience in non-profit capacity building. His work in local food systems development started when he began cultivating an organic garden in 2006.

Since helping to organize the Northeast Ohio food congress in 2008, he has continued to work as a convener and organizer to bring thousands of food producers, chefs, nutritionists, funders and other stakeholders together for events across the country that promote the development of sustainable local food systems.  He has served as adviser to numerous groups including: 

  • City Fresh in Northeast Ohio

  • City of Cleveland’s Urban Agriculture Working Group

  • Farm School NYC, a two-year certificate program in urban agriculture

  • Black Urban Growers (BUGs)

In 2015, Mr. Easterling formed That Good Food Life (TGFL), an event planning and catering firm based on the principles of regenerative economics.  

He can be found at

This program offers 1 CE for Dietitians.

The Center for Mindful Eating is a Continuing Professional Education (CPE) Accredited provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1 Continuing Professional Education units (CPEUs) for completion of  this program.

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The Center for Mindful Eating

PO Box 30033

Columbia, MO 65205

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