274940 Cross-section collaboration: A look at the APHA Food and Environment Working Group

Monday, October 29, 2012 : 10:50 AM - 11:10 AM

Rebecca A. Klein, MS , Johns Hopkins Center for a Livable Future, Bloomberg School of Public Health, Baltimore, MD
     
The APHA Food and Environment Working Group is a multidisciplinary collaboration. We work together across APHA sections and beyond to protect public health by promoting and cultivating a safe, healthy, just and sustainable food system. This presentation will describe the history of the working group, specific ways the working group has collaborated across sections and with APHA staff, as well as highlights of policy-related initiatives.

Learning Areas:
Other professions or practice related to public health
Public health or related public policy

Learning Objectives:
List specific activities that work well for cross-section collaboration Describe the benefits of working across APHA sections Explain ways of collaborating with APHA staff and section membership

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I coordinate the APHA Food and Environment Working Group, a cross-Section member group working toward a healthier, more sustainable food system. Additionally, I work on a regular basis linking the public health community with the agriculture community, and have experience facilitating communication across sectors.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.

Back to: 3115.1: Collaboration and Communication: The Intersectional Council Focuses on Achieving Sustainable Policy Advocacy Across Sections