Alessandra Marcone, ‘20, Human Biology, received the inaugural Stanford Food Institute (SFI) Student Grant Program award. The Stanford Food Institute was created by Stanford Residential & Dining Enterprises (R&DE) as a platform to inspire and share ideas and investigate solutions for a better food future.
“To accelerate innovation, the Stanford Food Institute created a Student Grant Program to support the efforts of Stanford undergraduate and graduate students who wish to pursue a research or operational project addressing sustainable food or nutrition in partnership with R&DE,” said Eric Montell, executive director of R&DE Stanford Dining. “After careful deliberation, we were thrilled to award Alessandra Marcone the inaugural student grant from the Institute for her exceptional and comprehensive proposal ‘PLATES.’ We look forward to continuing working with her on this important initiative, as we believe students are the best way forward to a better food future.”
The $500 prize will support Marcone’s work on the PLATES (Product Labels Affecting Typical Eating at Stanford) project. Marcone is currently collaborating with R&DE Stanford Dining to investigate the potential effects of display graphics on food choices in the dining halls.
Passionate about improving childhood nutrition, Marcone hopes to become a pediatrician and continue researching how best to encourage families to make healthy, tasty food choices. She was spurred to action after learning in her Food and Society class that, to assure the future health of the planet, we must change our behavior and eat less meat. “My interest in sustainability is a product of my generation and understanding that in my lifetime I could see significant, dangerous changes to this world,” said Marcone. "I’m so excited R&DE awarded me this grant that will allow me to continue searching for the best way to motivate individuals to eat tasty, sustainable, and healthy diets."
The Stanford Food Institute comprises EatWell @ Stanford, the Stanford Flavor Lab and R&DE’s Teaching Kitchen @ Stanford. All are created to engage students in investigation and discovery, and to provide opportunities for student learning and research in nutrition and sustainability. Read more about the conference and the SFI programs.
Dr. Shirley Everett, senior associate vice president of R&DE and Eric Montell, executive director of R&DE Stanford Dining, present Alessandra Marcone, ‘20, with the inaugural SFI Student Grant Program award.