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Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss: A Workshop Summary (2015)

Chapter: Appendix D: Biographical Sketches of Speakers and Steering Committee Members

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Suggested Citation:"Appendix D: Biographical Sketches of Speakers and Steering Committee Members." Institute of Medicine and National Research Council. 2015. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss: A Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18978.
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Appendix D

Biographical Sketches of Speakers and Steering Committee Members

MORVARID BAGHERZADEH is an economist covering agricultural policies at OECD. Her current projects include stocktaking food waste data and policies relevant to food waste in OECD countries and monitoring developments in the European Union’s agricultural policies.

MARY E. BOHMAN is administrator of the Economic Research Service (ERS) of the U.S. Department of Agriculture (USDA). She has served in a number of positions in ERS and was on the Agricultural Sciences faculty at the University of British Columbia.

JEAN C. BUZBY is chief of the Diet, Safety, and Health Economics Branch in the Food Economics Division of USDA/ERS. She oversees research and analysis on topics related to diet and health, including how U.S. food assistance programs affect diet and health, and topics related to food safety.

CHERYL CHRISTENSEN is chief of the Food Security and Development Branch in the Market and Trade Economics Division of USDA/ERS. The branch provides monitoring and analysis of global food security conditions; conducts research on the factors affecting food security and agricultural development; and explores the impact of factors such as climate change on food security in key countries.

Suggested Citation:"Appendix D: Biographical Sketches of Speakers and Steering Committee Members." Institute of Medicine and National Research Council. 2015. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss: A Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18978.
×

CONSTANCE F. CITRO is director of the Committee on National Statistics (CNSTAT) of the National Academy of Sciences, a position she has held since May 2004. She began her career with CNSTAT in 1984.

HARRY DE GORTER is professor in the Charles H. Dyson School of Applied Economics and Management at Cornell University. His research focuses on agriculture and trade policy with recent work on biofuels, food waste, agricultural trade reform, and the Doha Development Agenda.

KLAUS GRUNBERGER is a consultant in the Statistics Division of the United Nations’ Food and Agriculture Organization (FAO). He is working on a comparison and reconciliation of food consumption from household surveys and food balance sheets and an econometric model for estimating food losses.

MARK D. JEKANOWSKI is chief of the Crops Branch in the Market and Trade Economics Division of the USDA/ERS, where he oversees research and market outlook activities for grains, oilseeds, cotton, sugar, and specialty crops.

HELEN H. JENSEN is professor of economics, and leads the food and nutrition policy research in the Center for Agricultural and Rural Development at Iowa State University. Her research addresses the economics and design of food and nutrition programs and policies, food insecurity, food demand and markets, and food safety regulations.

SUSAN M. KREBS-SMITH (steering committee member) is chief of the Risk Factor Monitoring and Methods Branch, Division of Cancer Control and Population Sciences of the National Cancer Institute. She oversees research on surveillance of risk factors related to cancer, methodological issues to improve the assessment of those factors, and issues related to guidance and food policy.

AYLIN KUMCU is an economist in the Food Economics Division at USDA/ERS. Her research focuses on retail food prices and household demand for food.

JEFFREY T. LAFRANCE (steering committee member) is professor of economics at Monash University in Melbourne, Australia. His research interests include food; agricultural and natural resource policy; microeconomic theory, models, and methods; and consumer and producer behavior.

Suggested Citation:"Appendix D: Biographical Sketches of Speakers and Steering Committee Members." Institute of Medicine and National Research Council. 2015. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss: A Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18978.
×

ALANNA MOSHFEGH is research leader of the Food Surveys Research Group at the USDA Beltsville Human Nutrition Research Center. Her research interests and responsibilities focus on food consumption behavior and nutritional adequacy of American diets, food and nutrition policy, and dietary guidelines.

MARY K. MUTH (steering committee chair) is director of the Food and Nutrition Policy Research Program at RTI International in North Carolina. She also serves as adjunct associate professor in the Department of Agricultural and Resource Economics at North Carolina State University.

SARAH M. NUSSER (steering committee member) is a professor in the Department of Statistics, Center for Survey Statistics and Methodology, at Iowa State University. She also serves as a faculty member in the Ecology and Evolutionary Biology Graduate Program and the Human Computer Interaction Graduate Program.

TABITHA RICH is an economist with Agriculture and Agri-Food Canada. She is currently a research economist focusing on issues related to the economic importance of the agri-food sector and previously worked as a market analyst producing commodity forecasts.

KAI ROBERTSON represents the World Resources Institute as lead advisor for the Food Loss and Waste Protocol, a multistakeholder effort to create the global standard and guidance for measuring food loss and waste.

JOSEF SCHMIDHUBER (steering committee member) is deputy director in the Statistics Division of the United Nations Food and Agriculture Organization (FAO). His areas of interest include commodity market analysis and outlook, trade and investment in agriculture, global food and nutrition issues, and climate change.

SHELLY SCHNEIDER is a principal environmental scientist and project manager for Franklin Associates, where she specializes in the collection, analysis, and management of solid waste data and the analysis of solid waste management systems.

JEAN M. SCHWAB (steering committee member) is a senior policy advisor and program manager in the Office of Resource Conservation and Recovery at the U.S. Environmental Protection Agency (EPA). Currently, she is leading EPA’s new National Food Recovery Initiative.

Suggested Citation:"Appendix D: Biographical Sketches of Speakers and Steering Committee Members." Institute of Medicine and National Research Council. 2015. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss: A Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18978.
×

LAURIAN UNNEVEHR has served on the faculty of the Department of Agricultural and Consumer Economics at the University of Illinois at Urbana-Champaign, where she is now a professor emerita. Her contributions to the economics of food policy include the consumer benefits from agricultural research, the changing structure of food demand, and the economic tradeoffs in food safety and nutrition regulation.

JAY VARIYAM is director of the Food Economics Division at USDA/ERS. His research interests include understanding the determinants of nutrition, diet quality, and diet-related health outcomes, with special focus on the roles of information, nutrition knowledge, and educational attainment.

Suggested Citation:"Appendix D: Biographical Sketches of Speakers and Steering Committee Members." Institute of Medicine and National Research Council. 2015. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss: A Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18978.
×

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Suggested Citation:"Appendix D: Biographical Sketches of Speakers and Steering Committee Members." Institute of Medicine and National Research Council. 2015. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss: A Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18978.
×
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Suggested Citation:"Appendix D: Biographical Sketches of Speakers and Steering Committee Members." Institute of Medicine and National Research Council. 2015. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss: A Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18978.
×
Page 159
Suggested Citation:"Appendix D: Biographical Sketches of Speakers and Steering Committee Members." Institute of Medicine and National Research Council. 2015. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss: A Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18978.
×
Page 160
Suggested Citation:"Appendix D: Biographical Sketches of Speakers and Steering Committee Members." Institute of Medicine and National Research Council. 2015. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss: A Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18978.
×
Page 161
Suggested Citation:"Appendix D: Biographical Sketches of Speakers and Steering Committee Members." Institute of Medicine and National Research Council. 2015. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss: A Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/18978.
×
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The United States Department of Agriculture's (USDA's) Economic Research Service's (ERS) Food Availability Data System includes three distinct but related data series on food and nutrient availability for consumption. The data serve as popular proxies for actual consumption at the national level for over 200 commodities (e.g., fresh spinach, beef, and eggs). The core Food Availability (FA) data series provides data on the amount of food available, per capita, for human consumption in the United States with data back to 1909 for many commodities. The Loss-Adjusted Food Availability (LAFA) data series is derived from the FA data series by adjusting for food spoilage, plate waste, and other losses to more closely approximate 4 actual intake. The LAFA data provide daily estimates of the per capita availability amounts adjusted for loss (e.g., in pounds, ounces, grams, and gallons as appropriate), calories, and food pattern equivalents (i.e., "servings") of the five major food groups (fruit, vegetables, grains, meat, and dairy) available for consumption plus the amounts of added sugars and sweeteners and added fats and oils available for consumption. This fiscal year, as part of its initiative to systematically review all of its major data series, ERS decided to review the FADS data system. One of the goals of this review is to advance the knowledge and understanding of the measurement and technical aspects of the data supporting FADS so the data can be maintained and improved.

Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss is the summary of a workshop convened by the Committee on National Statistics of the National Research Council and the Food and Nutrition Board of the Institute of Medicine to advance knowledge and understanding of the measurement and technical aspects of the data supporting the LAFA data series so that these data series and subsequent food availability and food loss estimates can be maintained and improved. The workshop considered such issues as the effects of termination of selected Census Bureau and USDA data series on estimates for affected food groups and commodities; the potential for using other data sources, such as scanner data, to improve estimates of food availability; and possible ways to improve the data on food loss at the farm and retail levels and at restaurants. This report considers knowledge gaps, data sources that may be available or could be generated to fill gaps, what can be learned from other countries and international organizations, ways to ensure consistency of treatment of commodities across series, and the most promising opportunities for new data for the various food availability series.

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