Sustainable Food Systems & Diets
Land is where we spend nearly our entire lives and, as such, provides us with a plethora of environmental services, including food and energy. Yet, current land-use practices and food systems are contributing to ecosystem degradation and chronic diseases. Hopkins faculty across disciplines are working to shape policy and ecosystem landscape so that all people have access to nutritious, sustainable, and equitable diets.-
Dave Love
Senior ScientistDave Love, PhD, focuses on aquaculture and fisheries and the environmental, social, health and food systems issues related to those industries. -
Shawn McKenzie
DirectorShawn E. McKenzie, MPH, is interested in food systems, sustainability, and behavior change communication. -
Keeve Nachman
Associate ProfessorKeeve Nachman, PhD, leads investigations into the public health and environmental impacts of industrial agriculture, with particular interest in livestock and poultry production. -
Roni Neff
Associate ProfessorRoni Neff, PhD, ScM, focuses on advancing resilient and equitable food systems. In particular, she is working to improve understandings of how best to prevent wasted food, increase donations of quality food, and improve community food system resilience to acute and chronic crises. -
Liz Nussbaumer
Project Director, Seafood, Public Health & Food Systems ProjectLiz Nussbaumer, MPP, has research interests in ocean acidification and its effect on fisheries, as well as industrial poultry operations, pollution trading, bottled water, renewable energy and more. -
Anne Palmer
Associate ScientistAnne Palmer, MAIA, builds the capacity of food policy councils to work on issues such as hunger, food environments, and racial equity to create healthy, equitable and sustainable food systems.
If you would like to be added to the directory, please email [email protected].