Italian Food, Culture, and Health

Kurt Ribisl,PhD, Chair, Distinguished Professor in the Department of Health Behavior, Gillings School of Global Public Health

Thursday, November 14 from 6:30 – 8:00 PM | This event has ended.

Join us on Thursday, November 14, for an engaging session on Italian Food, Culture, and Health, exploring the rich culinary traditions of Italy and their impact on health. Recognized as a Blue Zone country, Italy’s dietary practices, from the Mediterranean Diet to its 130+ PDO foods such as Parmigiano Reggiano and Balsamic vinegar, have been celebrated for promoting longevity and well-being. In this session, we will delve into the intersection of Italian gastronomy and health, while also addressing the contemporary challenges of climate change on food production, particularly olive oil. Learn how Italy’s cultural heritage and dietary principles contribute to health outcomes and how these traditions can be adapted for healthier living in today’s world.

Kurt Ribisl, Chair of the Department of Health Behavior at UNC’s Gillings School of Global Public Health, will lead the discussion. As an expert in public health and behavior, Ribisl will offer valuable insights into how food culture can shape public health initiatives, and what lessons we can take from Italy’s traditions in the face of global health challenges. Whether you’re passionate about Italian food, interested in public health, or concerned about sustainability in food production, this event promises to provide valuable knowledge and inspiration. The event is free and open to the public, so join us to explore how food culture influences health and what we can learn from Italy’s example.

Kurt Ribisl, PhD is the chair and Jo Anne Earp Distinguished Professor in the Department of Health Behavior at the Gillings School of Global Public Health at UNC-Chapel Hill. He also serves as the program leader for Cancer Prevention and Control at UNC’s Lineberger Comprehensive Cancer Center. From 2012 to 2016, he was a member of the Tobacco Products Scientific Advisory Committee for the FDA’s Center for Tobacco Products.

Dr. Ribisl’s research focuses on evaluating and improving large-scale efforts to reduce tobacco use, with an emphasis on policy and information technology. He specializes in the study of tobacco product sales, marketing, and pricing, including youth access, point-of-sale promotions, and online sales. His work also explores the use of geographic information systems (GIS) in tobacco control.