Jessica Donze Black
Jessica Donze Black
Jessica Donze Black directs the Kids’ Safe and Healthful Foods Project, a collaboration between Pew and the Robert Wood Johnson Foundation, and leads research and policy efforts aimed at improving school nutrition.
Prior to joining Pew, Black served as the National Director of the Healthy Schools Program for the Alliance for a Healthier Generation -- a joint initiative of the American Heart Association and the William J. Clinton Foundation. In her work at the Alliance, she led a team of more than 60 people in 37 states who were helping schools make healthy and sustainable changes in their environments, policies, and practices.
Black’s other past work includes serving as the first Executive Director of the Campaign to End Obesity, directing obesity initiatives for the American Heart Association, managing national nutrition policy for the American Dietetic Association, serving as a health policy fellow for U.S. Senator Jeff Bingaman (D-NM), and practicing clinical nutrition at DuPont Hospital for Children in Wilmington, Delaware. She is a registered dietitian with a B.S. in nutrition science from the University of Wisconsin - Madison and a master’s degree in public health from the University of Maryland, College Park.
Recent WorkView All
Three years after nutrition standards were strengthened for the national school lunch and breakfast programs, a Mississippi poll released today by the Kids’ Safe and Healthful Foods Project reveals that 80 percent of voters and 76 percent of parents who are registered to vote and have children in the state’s public schools favor the current guidelines. Read More
Children spend more time in school than anywhere else except their homes. And 3 in 5 students—more than30 million children—eat one or two school meals daily. Clearly, by serving healthier meals and snacks, schoolscan help American children establish sound nutrition and eating habits for a lifetime. Read More
Across the country, school food is becoming healthier. The U.S. Department of Agriculture has issued updated nutrition standards that have led to meals with more fruit, vegetables, low-fat dairy products, and whole grains; with less fat, sugar, and salt; and without excessive calories. Read More