Sustainability Research Directory

Megan Weil Latshaw, PhD, MHS, translates environmental health science to policy and practice, with a focus on designing communities where the healthy choice is the easy choice.

D'Ann Williams, DrPH, focuses on addressing the complex issues around Industrial Food Animal Production, drawing on her many years of experience of community-based participatory projects, collaboration, program support, and research on food safety, environmental health, and air quality.

Peter J. Winch, MD, MPH ’88, develops and evaluates interventions to promote health behaviors for water, sanitation, infectious diseases, and environmental sustainability.

Julia Wolfson, PhD MPP researches at the nexus of public health policy and health behavior and centers on individual, environmental, and policy level factors that influence food choices, food behaviors, food security, and diet related health outcomes. Dr. Wolfson uses qualitative, quantitative, and mixed methods to understand the multi-level barriers and facilitators to individual’s ability to consume healthy and sustainable diets. A former professional chef who cooked in fine dining restaurants for a decade before transitioning to public health, much of Dr. Wolfson’s work has focused on home cooking as a health behavior that shapes food choices, food security, and dietary quality. Dr. Wolfson is a leading international expert in food agency, a novel way to conceptualize and measure food and cooking skills needed to procure and prepare food within the context of one’s social, physical, and economic environment. Other research focuses on causes and consequences of food insecurity across the life course and upstream structural and policy factors to address diet quality and food security, particularly Supplemental Nutrition Assistance Program (SNAP) policies. Finally, Dr. Wolfson conducts research to inform and evaluate policies, such as food and menu labels, to facilitate healthier and environmentally sustainable food choices. In particular, Dr. Wolfson is currently evaluating the effect of climate impact food and menu labels to promote healthier and more sustainable food choices.

Scott L. Zeger, PhD, co-directs the Hopkins inHealth program, a university-wide collaboration to use medical data more intelligently to improve health outcomes and lower costs.