Tufts Food Lab

Catalyzing the Food Revolution: The Tufts Food Lab combines the study of nutrition science, regenerative agriculture, and the culinary arts to expand our research and understanding of the complex barriers that prevent people from enjoying optimal health. Currently we are exploring the multi-cultural traditions of the shared table, compiling a guide to whole grains, and developing a project to introduce the deliciousness and nutritional value of products made from fresh whole grain flours to middle school and high school students, coaches, and teachers.

The Grain Guide

Increasing Awareness of Whole Grain Nourishment: Funded by a generous grant from the Allen Foundation, the Tufts Food Lab is compiling a comprehensive Whole Grain Guide to increase awareness and consumption of the delicious and important nourishment contained in whole grains and products made from fresh whole grain flour.

The Grain Guide
Coming 2022

The Grain Revolution
Getting to Know Grains
Flour Types|Tests
 Regional Grain Networks
historical perspective
Diverse Perspectives

Tufts Food Lab

The Food Lab is a dynamic, evolving space where students and agriculture, culinary, and nutrition experts decipher food issues and explore innovative solutions

Harlem Lacrosse Nutrition Project

The Harlem Lacrosse Nutrition Project is a mentorship-based nutrition education program that aims to empower middle school children to nourish their bodies and achieve their goals.

Mobile Teaching Kitchen

A space for shared learning and cooking, the Mobile Teaching Kitchen puts wheels on the universal truth that nourishing foods belong to everyone in the community.

Food Lab Kitchen

“After an extensive tour of Friedman, I had one burning question for Dean Mozaffarian. Where is the kitchen? We both agreed that a school as remarkable as Friedman needed a hearth and kitchen at the very center of the experience.”

Michael Hebb, Emeritus Member, Friedman School Advisory Board