Food Tank at Climate Week NYC: Marion Nestle’s 90th Birthday Party

On Thursday, September 24th, Food Tank, New York University, and Rodale Institute are thrilled to be hosting a birthday celebration for Marion Nestle at WNYC-NPR Studios’ The Greene Space in New York City. We can't wait to celebrate Marion and toast to her inspirational work in the field! Marion Nestle is one of the world's most influential voices on food, nutrition, and public health. Professor Emerita of Nutrition, Food Studies, and Public Health at New York University, she has spent decades shaping the national conversation on food policy, corporate influence, nutrition science, and the importance of healthy, equitable food systems. Nestle is also a bestselling author of numerous acclaimed books, including Food Politics, What to Eat, Slow Cooked, and, most recently, Sugar Coated (Release date: September 8, 2026). On Thursday, September 24th, Food Tank, New York University, and Rodale Institute are thrilled to be hosting a birthday celebration for Marion Nestle at WNYC-NPR Studios’ The Greene Space in New York City. We can't wait to celebrate Marion and toast to her inspirational work in the field! Marion Nestle is one of the world's most influential voices on food, nutrition, and public health. Professor Emerita of Nutrition, Food Studies, and Public Health at New York University, she has spent decades shaping the national conversation on food policy, corporate influence, nutrition science, and the importance of healthy, equitable food systems. Nestle is also a bestselling author of numerous acclaimed books, including Food Politics, What to Eat, Slow Cooked, and, most recently, Sugar Coated (Release date: September 8, 2026). Nestle's work has inspired generations of researchers, policymakers, journalists, and advocates. As she celebrates her 90th birthday, we are excited to honor her extraordinary legacy of advancing evidence-based nutrition, championing transparency in the food system, and empowering people to ask critical questions about the food we eat. Regist