Engage: Mid-Atlantic Learning Sessions

This learning session will examine food insecurity among college students, drawing on emerging findings from ongoing work at The George Washington University. Participants will explore associations between food insecurity, sociodemographic characteristics, and student health outcomes, and compare how food insecurity shapes student experiences, academic success, and wellbeing across different contexts. The session will also assess the geographic, cultural, sociopolitical, and institutional factors that influence how food insecurity manifests on college campuses. Finally, participants will discuss evidence-based, multisector strategies that institutions and partners can implement to address food insecurity and better support student health and success.

Dr. Gabby Headrick is an Assistant Professor in the Department of Exercise and Nutrition Sciences and Director of the Undergraduate Program in Nutrition at the Milken Institute School of Public Health at George Washington University, where she also serves as Associate Director of Food and Nutrition Policy at the Institute for Food Safety & Nutrition Security. As a food systems dietitian, her research, teaching, and practice focus on the social, environmental, and political determinants of food and nutrition security in the United States, with particular attention to urban food systems and advancing equitable, just food access. She collaborates across nutrition sciences, social sciences, urban planning, and health policy and prioritizes community-engaged research that partners with practitioners, policymakers, and grassroots leaders to translate evidence into action. Prior to joining GW in Fall 2023, she earned her PhD and MSPH from the Johns Hopkins Bloomberg School of Public Health and completed a certificate in food systems, environment, and public health at the Center for a Livable Future. She is a Registered Dietitian Nutritionist (RDN) with experience in clinical, community, and governmental settings.

Join Campus Dining Administrator, Emily Eason, on a tour of GW Dining spaces across campus. This will be an approximately 45 minute walking tour with stops at an all-you-care-to-eat dining hall, multiple retail concepts, markets, and even their certified-kosher kitchen. 

Dahnya Rogers is an accomplished hospitality and organizational leadership professional currently serving as Assistant Director of Dining Services at The George Washington University. With more than eight years of experience across hospitality operations, event management, and enterprise-level project coordination, she is known for empowering leaders, building high-impact teams, and driving process excellence in complex environments. Dahnya began her career after earning degrees in Culinary Arts and Management from The Culinary Institute of America and went on to hold leadership roles with Union Square Hospitality Group and MeyersUSA, where she strengthened operations, refined event execution, and built collaborative teams.

After relocating to Washington, DC, Dahnya earned a Master’s Degree in Organizational Leadership and Learning and a Graduate Certificate in Project Management from The George Washington University. Since joining the GW Dining team, she has led initiatives focused on student engagement, stakeholder collaboration, and continuous improvement—bringing a people-first mindset, strong business acumen, and a passion for developing leaders and sustainable workplace cultures.

Alvin began his journey with Washington and Lee Dining Services back in 2015 as a part-time employee and has been grateful for the opportunity to grow within the organization into his current role as Director of Dining. His experience spans residential dining at the Marketplace, Campus Catering, Sorority Dining, six retail venues, and oversight of the university’s on-campus Bakery and Commissary operations.

Having worked in various capacities throughout the department, Alvin brings a hands-on understanding of operations and a strong appreciation for the teams who make daily service possible. He remains committed to fostering a collaborative culture while ensuring high standards in food quality, service, and team development.