A new report The Public Plate in New York City: A Guide to Institutional Meals ( www.nycfoodpolicy.org/research<http://www.nycfoodpolicy.org/research>) examines the health and economic impact of the more than 260 million meals New York City serves each year in public schools, public child care and senior citizen programs, homeless shelters, jails, public hospitals, and other settings. The report, by the New York City Food Policy Center at Hunter College and the City University of New York School of Public Health, analyzes the basic parameters of meal provision, identifies challenges, highlights emerging solutions and provides recommendations for how the City of New York can continue to improve the nutritional quality and economic and environmental impact of the meals served not just in these ten agencies, but for all New Yorkers. New York City spends more than a quarter of a billion dollars annually for the food served on the public plate, and nearly as much on labor for food preparation. At least 10,000 people work to produce and serve these meals. Some NYC meals are planned, prepared and served directly by municipal agencies in public institutions such as schools and jails. Others are offered by independent nonprofit organizations with which the City contracts, such as senior centers or child care programs. This report explores this complex mix of institutional meals served by the City of New York. In the last seven years, NYC has made substantial progress in improving its institutional food programs and weaving them into a system that can achieve health, economic, environmental and social justice goals. This report suggests specific ways and areas in which the new Mayoral administration and the City Council can further improve institutional food. The market power the city's institutional food provides can make healthier more affordable food available to all New Yorkers, as well as providing opportunities for job creation and economic growth. The full report, executive summary and supplement are available at http://nycfoodpolicy.org/research/ This report was prepared by the Public Plate Working Group, based at the New York City Food Policy Center at Hunter College and the City University School of Public Health. Its members are Sara Quiett Barton, Nicholas Freudenberg, Jan Poppendieck, Ashley Rafalow, Emma Tsui and Jessica Wurwarg. The New York City Food Policy Center at Hunter College develops intersectoral, innovative and effective solutions to preventing diet-related diseases and promoting food security in New York and other cities. The Center works with policy makers, community organizations, advocates and the public to create healthier, more sustainable food environments and to use food to promote community and economic development. Through interdisciplinary research, policy analysis, evaluation and education, we leverage the expertise and passion of the students, faculty and staff of Hunter College and CUNY. The Center aims to make New York a model for smart, fair food policy. For more information or to subscribe to the Center's e-newsletter contact [log in to unmask]<mailto:[log in to unmask]>. Nicholas Freudenberg, DrPH Distinguished Professor of Public Health City University of New York School of Public Health and Hunter College 2180 Third Avenue, New York, NY 10035 Telephone 212-396-7738 [log in to unmask]<mailto:[log in to unmask]>