Food as Medicine: North American World Food Day 2025 Celebration to Highlight Health & Sustainability
Table of Contents
World Food Day 2025 will see a significant focus on the intersection of food, health, and sustainability with a special North American celebration, “Food is Medicine and Eating for Health,” hosted by leading organizations in Tempe, Arizona on Thursday, October 16, 2025.
The event, a collaboration between the Food and Agriculture Organization of the United Nations (FAO), Arizona State University’s Swette Center for Sustainable Food Systems, the Sprouts Healthy Communities Foundation, and Food Tank, aims to spotlight the transformative power of nutrition in promoting wellness and building a more sustainable future. The celebration will be held at 12:30pm MST at the Walton Center for Planetary Health (777 East University Drive, Tempe, AZ 85281).
The Critical Link Between Food and Health
“World Food Day is a moment to reflect on the critical links between our food and our health,” stated a senior official from the FAO. “No single solution or actor alone will solve this challenge—but collaboration across health, agriculture, and education sectors can move us closer to a future where healthy food is available and affordable for all.”
The invitation-only event will center on the idea that food is not merely sustenance, but a powerful tool for preventative and restorative health. Organizers emphasize the role of nutrition in managing chronic diseases, enhancing overall well-being, and fostering sustainable food practices.
Empowering Communities Through Food Systems Change
According to Kathleen Merrigan, Executive Director of the Swette Center for Sustainable Food Systems at Arizona State University, the event is designed to empower attendees. “Food is not just about nourishment—it is medicine, and it holds the power to shape our health, communities, and planet,” she said. “I hope attendees leave with a deeper understanding of how food systems intersect with health and sustainability, and feel empowered to make choices that benefit both themselves and the environment.”
The Sprouts Healthy Communities Foundation echoed this sentiment, highlighting the importance of investing in the next generation’s understanding of food and health. “At Sprouts, we see food as a powerful tool that nourishes the body while also inspiring curiosity, building confidence, and creating community connections,” explained a company release.
Celebrating Grassroots Innovation
Danielle Nierenberg, President of Food Tank, emphasized the importance of supporting community-led initiatives. “We don’t need to wait for top-down solutions. Communities are already leading the way—innovating, educating, growing food, and fighting for access and justice,” she noted. “What they need now is more support, resources, and recognition to scale their impact.”
The event will feature hands-on cooking demonstrations and practical advice on making informed food choices for long-term health. It will bring together a diverse group of experts from science, farming, health, culture, and community advocacy to showcase innovative solutions at the intersection of nutrition, health, and sustainability.
Confirmed Participants
Confirmed speakers and participants include: Selena Ahmed (American Heart Association/Periodic Table of Food Initiative); Arnott Duncan (Duncan Family Farms); Crystal FitzSimons (Food Research & Action Center); Michael Kotutwa Johnson (University of Arizona); Nick Konat (Sprouts Farmers Market); Debra Utacia Krol (The Arizona Republic); Denisa Livingston (Community Health Advocate, Food & Health Justice Organizer, Seed Steward and Heirloom Food Grower); Brandon Lombardi (Sprouts Farmers Market); Erica Martin (Arizona State University); Kathleen Merrigan (Arizona State University); Clara Migoya (The Arizona Republic); Ali Mohammed (University of Arizona); Sophie Neems (Arizona State University); Melissa K. Nelson (ASU School of Sustainability, College of Global Futures); Danielle Nierenberg (Food Tank); Michel Nischan (Wholesome Wave); Suzanne Palmieri (Arizona State University); Tom Pesek (U.N. Food and Agriculture Organization); Luke Ramsey-Wiegmann (Arizona State University); Pierre Thiam (Yolélé Foods); Ginger Sykes Torres (Local First Arizona); Lyndsey Waugh (Sprouts Healthy Communities Foundation); and Chris Wharton (Arizona State University College of Health Solutions), with additional participants to be announced.
Those interested in attending can register using the promo code “WorldFoodDay” at checkout. Event inquiries can be directed to Bernard Pollack at [email protected], and media inquiries to Courtney Haik at [email protected].
