“Healthcare and Healthy Eating in Cincinnati”

Alexa graduated from Miami University of Ohio with a degree in dietetics. Her passion for nutrition education began her sophomore year, when she secured a grant and developed a free, monthly nutrition education and cooking program at the Family Resource Center for the community of Oxford, Ohio. After graduation, she served as an AmeriCorps FoodCorps service member in Washington, D.C. where she is partnered with a local non-profit organization that teaches garden and nutrition education to elementary school students. She has been an avid advocate for this community and has most recently worked to secure additional funding for Washington, D.C.’s School Breakfast program.

Born and raised in Maine, Caroline graduated with Phi Betta Kappa and honors from Wellesley College with a degree in environmental studies and jazz & world music. Caroline’s work in food justice began in high school at Cultivating Community, a local nonprofit that taught her how to maintain an urban farm and to advocate for herself, her peers, and her food system. During her time at Wellesley, Caroline connected her passion for food justice with academic research in environmental law, public policy, and community identities. She brought these interests with her to work as an intern at DC Greens, where she supported community food access programs and researched policy options available to the District of Columbia to make food as medicine a reimbursable expense within Medicaid.

The mission of the Greater Cincinnati Regional Food Policy Council is to advance a healthy, equitable, and sustainable food system for all within Greater Cincinnati’s ten-county region through policy, systems, and environment change.