This Spring 2013 semester, Paula Daniels joins CED and Berkeley Law as the Theodore B. and Doris Shoong Lee Distinguished Professor of Real Estate Law and Urban Planning. Daniels is currently Senior Advisor to the Mayor of Los Angeles, on Food Policy and Special Projects in Water. She is the founder and full-time Chair of the Los Angeles Food Policy Council, a policy-based collective impact initiative of food system leaders working toward an environmentally sustainable, equitable and regionally based food system. The Council and its staff serve as the backbone of over 100 active and 500 connected individuals and organizations. Its key initiatives aim to: (1) develop a coordinated healthy foods strategy, with a focus on neighborhood market conversions; (2) implement a Good Food Purchasing Policy, a holistic, multi-faceted and comprehensive policy with guidelines for large public and non-profit institutional food purchasers; (3) develop a regional food hub enterprise to support local, sustainable food producers.
Daniels also developed the original strategic plan and organizational foundation for the award winning MillionTreesLA program, and developed a suite of green infrastructure policies, best practices and tools for the City of Los Angeles, including: the Green Streets initiative, which includes the development of the nation's first standard plans for Green Streets; a Low Impact Development Ordinance; a workforce program for green infrastructure jobs; and a study on job benefits in water use efficiency projects.
An attorney, she has been actively engaged in California environmental policy issues for over 20 years, and was a commissioner with the California Coastal Commission, and on the governing board of the California Bay-Delta Authority.
This term, Daniels will teach "The Fruitful City: Creating a Good Food Friendly Urban Environment" (CY PLAN 290 Sec. C), a seminar-style course which will result in a set of best practices recommendations for cities, to create an environment supportive of the production and equitable distribution of Good Food: food that is healthy, affordable, and sustainably and fairly produced. The course will examine the policy underpinnings of the Good Food definition, with emphasis on the social justice and environmental impacts of our current food production system. Through course readings, guest lectures, case studies and site visits, students will explore the emerging policy and programmatic options to create shifts in the food system, and the potential of cities as fulcrums of regional change.