UC Berkeley’s Eat. Think. Design. project exhibitions will be hosted at Tertulia Coffee on Monday, April 30th: Innovation Feast 2018. For the last four months, twenty-five UC Berkeley graduate students in seven teams – including public health, Haas MBA, engineering, and public policy – used human-centered design to innovate at the intersection of food systems and climate change. From the … Read More
PH214: Eat.Think.Design: Climate Edition CCN 38369, 3 units, Spring 2018, W 4:00-7:00pm, 220 Jacobs Hall (2530 Ridge Road)* Instructors: Kristine Madsen, MD, MPH & Jaspal S. Sandhu, PhD, School of Public Health Web: http://innovate.berkeley.edu * First class session only: Wheeler 102 About the Course Seven years after it launched, Eat.Think.Design. is still the only course in the country that teaches … Read More
The fourth beat of UC Berkeley’s Eat.Think.Design project showcases will hit the Jacobs Institute design floor on Thursday, May 4th, 2017: Innovation Feast 2017. This year’s class of graduate students from over a dozen academic programs – with backgrounds that range from farmer to physicians, a Navy veteran, a General Mills strategist, a cheese expert, and many more – have … Read More
PH214: Eat.Think.Design. CCN 32547, 3 units, Spring 2017, W 4:00-7:00pm, Jacobs Hall (2530 Ridge Road) Instructors: Kristine Madsen, MD, MPH & Jaspal S. Sandhu, PhD, School of Public Health; with Nap Hosang, MPH, MBA, MD, CEO, Pelagius, Inc. Web: http://innovate.berkeley.edu About the Course Eat.Think.Design. is the only course in the country that teaches systematic innovation and human-centered design in a public … Read More
Blog Post by Spring 2016 project team, a collaborative project between UC Berkeley, Civil Labs and East Oakland Youth Development Center that seeks to provide youth with resources and training to create their own food businesses.
Blog Post by Spring 2016 project team, a project to provide mothers-to-be with important information about maternal and child nutrition.
Blog Post by Spring 2016 project team, a project to envision an innovative teaching kitchen in the new School of Public Health building.
Blog post by Spring 2016 project team that worked with Josephine, a food start-up, to develop strategies to engage potential customers with disabilities.
Blog Post by Spring 2016 project team, a collaborative project with UCSF to create Oaxacan cooking contests for Seaside, California high schoolers to reduce the effect of lead-contaminated food gifts sent from Mexico.
“Food might be seen a kind of basic raw material, but maybe more importantly, it’s what unites us as a species.” – Jessica Helfand