

Graduates of our MA in Food Studies are creating impact in a range of areas including policy and advocacy, business and social entrepreneurship, and media and cultural analysis. Read on to learn more about how our alumni are putting their knowledge of food studies into practice.
If you think about it, food is tightly intertwined with some of the major challenges we’re facing in this day in age. Food Studies gave me the tools to address those complex issues by examining food from a multitude of perspectives. The most rewarding aspect has been meeting all of the inspiring people in my program: from professors to guest lecturers and from activists to fellow students. I have family all over the world now.
Ashley is the co-founder of Rooted Fare, a culinary startup that partners and profit-shares with immigrant chefs to make Asian sauces for homemade dishes.
Read a Q&A with Rooted FareAs the COVID-19 pandemic took hold, Leah joined a mutual aid group in Queens and began organizing mobile food pantries that have since grown to serve 150–200 people weekly. “It’s really simple: anyone who shows up can get food.”
Meet Tot (MA '19), the Environmental Manager of a Bo.lan – a sustainability-focused, Michelin-starred restaurant in Bangkok with an edible garden that reminds him of time spent on the NYU Urban Farm Lab as a graduate student.
Read NYU Alumni Magazine's profile of Allie Wist (MA '17), who is exploring the connections food has to other systems through her personal art.