LOUISE O. FRESCO FELLOWSHIP FOR THE HISTORY OF FOOD AND NUTRITION

This fellowship is supported by a generous gift of Louise O. Fresco.

The Allard Pierson’s History of Food Collection at the University of Amsterdam contains over 20,000 cookery books and other printed works on ingredients, food cultures, nutrition science, domestic science, etiquette and restaurants, ranging from the 16th century to the present. The storage rooms furthermore contain dozens of recipe manuscripts and thousands of menu cards. The primary focus of the collection is on printed works from the Netherlands, although publications from abroad are also represented. Part of the collection derives from the extensive collections of such culinary authors as Johannes van Dam, Joop Witteveen and Wina Born. This heritage tells the story of food and nutrition in the broadest sense of the word and can be used for a range of research topics in a variety of ways. Read more

Louise Fresco received honorary doctorate from the University of Pretoria, South-Africa, 7 may 2023

On7 May 2023 Professor Louise O. Fresco was awarded an honorary doctorate at the University of Pretoria, South-Africa for her important role in the public debate on ensuring a sustainable food supply.

Read also in  SQUARED2 UP Newsletter of the Faculty of Natural and Agricultural Sciences, University of Pretoria, May 2023, p.18

On May 9, 2023, she was interviewed in this context via FSNet-Africa about leadership in sustainable food systems.

Springer Link

This Open Access book compiles the findings of the Scientific Group of the United Nations Food Systems Summit 2021 and its research partners. The Scientific Group was an independent group of 28 food systems scientists from all over the world with a mandate from the Deputy Secretary-General of the United Nations.

The chapters provide science- and research-based, state-of-the-art, solution-oriented knowledge and evidence to inform the transformation of  contemporary food systems in order to achieve more sustainable, equitable and resilient  systems.

Here is the link to the volume and the individual chapters

This is the link to the PDF of the whole volume (14 MB)

Mohammed VI Polytechnic University Establishes the Louise Fresco Fund for Academic Mobility in Africa
Benguerir, February 20^th 2023 

During a signing ceremony held at Mohammed VI Polytechnic University’s (UM6P) Benguerir campus, the Louise Fresco Fund for Academic Mobility in Africa officially saw the light of day as a pan-African academic initiative. Named after renowned Dutch scientist Louise Fresco, the Fund will be administered by UM6P’s Institute of Advanced Studies.

Initial capital for the Fund is based on the €25.000 Justus von Liebig-Award for World Nutrition awarded to Dr. Fresco by the Fiat Panis Foundation, which she gracefully donated to this initiative. In addition, Dr. Fresco’s contribution was matched by donations from UM6P and the University of Pretoria.

Speaking at the ceremony, Dr. Louise Fresco said: “I have visited almost all African countries for my work. It is the continent of promise, the only continent where we still have a lot of space, water, natural resources and a young population. But what always strikes me is how little contact exists between Africans – it is improving but a lot remains to be done. I am glad to see two leading universities, UM6P in Morocco and Pretoria in South Africa, join the Fund. Young African scientists will work together on questions relating to agriculture, environment, the use of resources or food security. There are no more pressing questions, for Africa and for the world.”

UM6P President Hicham El Habti said: “We are grateful for Dr. Fresco’s generous initiative. I believe the LFFAMA has the potential of catalyzing an impactful African network of academic excellence.”

Sarton Chair in History of Science 2023, University of Gent

17 feb. 2023: the 37th Sarton Chair in History of Science has been awarded to Professor Louise Fresco.

Every year, the Sarton Committee, named after UGent alumnus and one of the founding fathers of science history as an academic discipline George Sarton, selects a chair holder and several medal holders. This year, the 37th Sarton Chair in History of Science has been awarded to Professor Louise Fresco.
At the Faculty of Bioscience Engineering Professor Louise Fresco, world authority on sustainable food supply, held the Sarton Lecture: Food for the future

Justus von Liebigpreis 2022 

The Justus von Liebig-Award for World Nutrition 2022, by the Foundation Fiat Panis, Ulm, has been awarded to Prof. Dr. Louise O. Fresco, at Center for Development Research (ZEF).

The award has been presented in-person as part of the Distinguished Lecturers Series of the Transdisciplinary Research Area “Science and Technology for Sustainable Futures” (TRA6) of the University Bonn. The Justus von Liebig-Award is granted to personalities that made important contributions to improving world nutrition.

Louise O Fresco recieved Royal Distinction (2022)

In June 2022 Louise O. Fresco was appointed
Commander in the Order of the Netherlands Lion in recognition of her unmatched commitment to society. As president of the executive board of Wageningen University & Research (WUR), Louise O. Fresco was responsible for Wageningen University and the Wageningen Research Foundation. Under her leadership, WUR’s position within society was fortified, and its presence in the public debate was increased.

Norman E. Borlaug Medallion 2022

1 june 2022 Prof. Louise O. Fresco, President of Wageningen University & Research (WUR), was presented the Norman E. Borlaug Medallion by World Food Prize Foundation.

The Borlaug Medallion, which was created to recognize world leaders and institutions whose actions have greatly benefited humankind, was being presented to “honor Wageningen University & Research for extraordinary innovation in life sciences research and advancement, and Fresco’s enormous impact addressing global food and nutrition security. Few leaders and institutions of higher education, research and application have done more to advance healthy, resilient, sustainable food systems.”