Connecting New Yorkers with the Food They Need to Thrive

Healthy food systems planning and coordination: Stakeholders from communities across New York State will be empowered to design, coordinate, and implement food plans and infrastructure. Regional food planning efforts will make healthy, local food more affordable and accessible. Projects in this area include:

Nutrition benefit programs: New Yorkers will be able to enroll in and use more food benefits (such as SNAP, WIC, and Health Bucks) more easily, conveniently, and with dignity. Projects in this area include the expansion of:

Healthier, culturally responsive food in public institutions: Schools, Head Start programs, senior centers, homeless shelters, and other public institutions will use their purchasing power to provide healthier meals to millions of New Yorkers, while also creating additional opportunities for smaller farmers and suppliers, particularly people of color, to compete for institutional contracts. Projects in this area include:

Food Is Medicine: Health care providers and payers will connect patients in need with healthy food, through medically tailored meals and healthy food prescription programs. Projects in this area include:


For more information about this priority area, please contact Senior Program Officer Julia McCarthy

Senior Program Officer

Julia McCarthy

Julia McCarthy

Senior Program Officer

Julia McCarthy

As Senior Program Officer, Julia McCarthy helps lead NYHealth’s Healthy Food, Healthy Lives priority area, the goal of which is to create a more equitable food system that connects all New Yorkers with the food they need to thrive.

Prior to joining NYHealth, Ms. McCarthy served as the deputy director of the Laurie M. Tisch Center for Food, Education & Policy at Teachers College of Columbia University, where she oversaw operations, strategy, and project execution. Ms. McCarthy also held policy roles at the Center for Science in the Public Interest and the Natural Resources Defense Council.

Ms. McCarthy holds a Bachelor of Arts degree in History from Georgetown University and a Juris Doctor degree from New York University School of Law, where she was a Root-Tilden-Kern scholar. She has served on the advisory committee on public policy for the Society for Nutrition Education and Behavior and on the food retail advisory board for the Academy of Nutrition and Dietetics.

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