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Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop (2020)

Chapter: Appendix C: Biographical Sketches of Workshop Speakers and Moderators

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Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
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C

Biographical Sketches of Workshop Speakers and Moderators

Reverend Dr. Heber Brown III, M.Div., is the founding executive director of the Black Church Food Security Network, which represents an asset-based approach to advancing food and land sovereignty by organizing the vast resources of historical African American congregations in both rural and urban communities. The organization works with congregations to establish gardens and agricultural projects on black church–owned land. It also links farmers with congregations for niche farmers’ markets that are housed inside places of worship. Reverend Dr. Brown earned a B.S. in psychology from Morgan State University, his M.Div. degree from the Samuel DeWitt Proctor School of Theology at Virginia Union University in Richmond, and a doctor of ministry degree from Wesley Theological Seminary in Washington, DC.

Kate Clancy, Ph.D., is currently a food systems consultant; a visiting scholar at the Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health; an adjunct professor at Tufts University; a visiting teaching professor at the Falk College at Syracuse University; and a senior fellow in the Minnesota Institute for Sustainable Agriculture at the University of Minnesota. Her resumé includes positions at Cornell University and Syracuse University and sabbatical appointments at the University of Wisconsin and the University of Minnesota, the latter as a rotating endowed chair in 2007. She has worked as a nutrition and policy advisor at the Federal Trade Commission and at several nonprofits, such as the Wallace Center. Dr. Clancy developed a graduate course on food systems in 1982 and since then has published, taught, spoken, and consulted widely on sustainable agriculture,

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×

food systems, and food policy with government agencies, universities, and nonprofits around the country. She coined the term “sustainable diets” in 1983 and continues to work on that issue. She has served on many boards, including those of the Society for Nutrition Education and Behavior, Bread for the World, and the Henry A. Wallace Institute for Alternative Agriculture. She was the deputy director of the U.S. Department of Agriculture–funded 7-year Enhancing Food Security in the Northeast systems project in the Northeast United States and engages with many initiatives, including Agriculture of the Middle and It Takes a Region. She publishes a column in the Journal of Agriculture, Food Systems, and Community Development on topics related to the application of systems concepts to food systems. Dr. Clancy earned her doctorate in nutrition at the University of California, Berkeley.

Nevin Cohen, Ph.D., M.C.R.P., is an associate professor at the City University of New York (CUNY) Graduate School of Public Health and Health Policy and the research director of the CUNY Urban Food Policy Institute. His research explores the policies, governance systems, practices, and infrastructure needed to support socially just, healthy, ecologically resilient, and economically viable urban and regional food systems. Current projects include a five-country analysis of urban agriculture; research on food retail access; a study of the intersections of zoning, planning, and food gentrification; and the effects of social equity policies on food systems. Dr. Cohen is the co-author of Beyond the Kale: Urban Agriculture and Social Justice Activism in New York City (University of Georgia Press), which examines the potential of urban farms and gardens to address racial, gender, and class oppression. He holds a Ph.D. in urban planning and policy development from Rutgers University; a master’s degree in city and regional planning from the University of California, Berkeley; and a B.A. from Cornell University.

Jan Dutkiewicz, Ph.D., M.Phil., M.A., M.B.A., is the Connie Caplan postdoctoral fellow in American politics at Johns Hopkins University. His research examines the relationship between corporate and political power in the American food system. Dr. Dutkiewicz’s scholarly work has been published in an interdisciplinary range of academic journals; he has also written for newspapers, including The Guardian and The Washington Post; and his research has been covered by The Wall Street Journal, CNN, and NPR, among other major news outlets. He just completed the manuscript of his first book, An Industry Like Any Other, which examines how the American meat industry shapes policy and politics, food choices, and ethical debates about farmed animals in the contemporary United States. Dr. Dutkiewicz holds an M.A. from Victoria University, an M.B.A. from Carleton University, and a Ph.D. and an M.Phil. in politics from the New School for Social Research.

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
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Brenna Ellison, Ph.D., is an associate professor in the Agricultural and Consumer Economics Department and a faculty affiliate in the Division of Nutritional Sciences at the University of Illinois at Urbana-Champaign. Her research and teaching programs focus on how people make food choices, particularly how information and other environmental factors impact those choices. More recently, her research portfolio includes work on how people decide what not to eat or waste. She has published more than 25 peer-reviewed articles and delivered more than 45 presentations to academic, industry, and policy audiences. Dr. Ellison received her Ph.D. from Oklahoma State University.

Steven Finn, M.B.A., M.S., M.Phil., is the vice president of food waste prevention for Leanpath, the global leader in integrated hardware and software solutions for food waste prevention, where he helps clients take control of their food waste while engaging employees in creating a culture of food waste prevention. Mr. Finn combines 25 years of strategy and control experience in the supply chain sector with a passion for sustainability and conscious capitalism. He has conducted extensive research into the problems of global food waste and food security while developing innovative public–private partnerships to capture and redistribute excess food to mitigate hunger. He is a frequent speaker on food waste issues; served as the co-chair of The Last Food Mile conference in Philadelphia; and was a steering committee member for Feeding the 5000 in Portland, Maine. Mr. Finn teaches “Global Pennovation”—a project-based graduate class focused on innovation for sustainability, which engages students to address the world’s most pressing sustainability problems. He is the author of several articles on food waste and has served as director for three nonprofit organizations in the food sector. He is the author of the blog FoodForThoughtfulAction. Mr. Finn holds a B.A. in economics from the University of Delaware, an M.B.A. in finance from West Virginia University, and an M.S. and an M.Phil. in organizational dynamics from the University of Pennsylvania.

Naomi K. Fukagawa, M.D., Ph.D., is the director of the U.S. Department of Agriculture’s (USDA’s) Beltsville Human Nutrition Research Center in Maryland. She previously served as a professor of medicine and an acting director of the Gerontology Unit at the University of Vermont in Burlington. Dr. Fukagawa is a board-certified pediatrician and an expert in nutritional biochemistry and metabolism, including protein and energy metabolism; oxidants and antioxidants; and the role of diet in aging and chronic diseases, such as diabetes mellitus. She has served on numerous National Institutes of Health (NIH) review panels, served as the chair of the NIH study section for General Clinical Research Centers, and completed a 5-year term on the NIH Integrated Physiology of Obesity and Diabetes

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×

Study Section. Her national and international recognition is illustrated by her membership in the American Society for Clinical Investigation; election as the president of the American Society for Clinical Nutrition (American Society for Nutrition); and service as an associate editor for the American Journal of Clinical Nutrition, as the editor-in-chief of Nutrition Reviews, and as the vice-chair of the 2010 Dietary Guidelines Advisory Committee of USDA and the U.S. Department of Health and Human Services. Her clinical training included residency at the Children’s Hospital of Philadelphia, University of Pennsylvania; chief residency at the University of Vermont; and nutrition/gerontology fellowships at the Children’s Hospital and Beth Israel Hospital, Harvard Medical School. Dr. Fukagawa has maintained an active research laboratory, where her work ranges from cells and animals to in vivo studies in human volunteers. Her present work focuses on the impact of environmental stressors (metabolic or physical) on human health, specifically the health effects of exposure to petrodiesel and biodiesel exhaust. She received her Ph.D. from the Massachusetts Institute of Technology and her M.D. from Northwestern University.

Rhonda Gonzalez, M.S.P.H., is the director of health initiatives at the Community Food Bank of Southern Arizona (CFB), located in Tucson. In addition to overseeing the development, implementation, and evaluation of CFB’s health and nutrition education projects and nutritional analysis activities, she leads the teams responsible for community health care partnership building for the organization. In this role, she plans and develops strategies, actions, research, and/or interventions aimed at linking healthy food with health outcomes and increasing the implementation and sustainability of health initiatives across CFB’s five-county service area, as well as the organization’s farm and garden programs and the Community Organizing team. With more than 15 years of combined experience in health and community development, Ms. Gonzalez has worked at the local, national, and international levels. She began her career in maternal and child health policy at a national nonprofit organization and worked in Australia for an indigenous community development organization. She has also served as the executive director for a nonprofit organization facilitating binational physician and medical researcher exchanges between Australia and Israel. Ms. Gonzalez received a B.A. from the University of Arizona and an M.S.P.H. from the University of Colorado.

Jean Halloran is the director of food policy initiatives at Consumer Reports. At Consumer Reports, she has led many projects on food safety, sustainable consumption, and trade issues. She is currently responsible for developing policy and staff initiatives on reducing antibiotic use in livestock and antibiotic resistance, as well as labeling of genetically engineered food. As

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×

director of the Consumers Union Consumer Policy Institute from 1981 to 2005, Ms. Halloran developed and supervised conferences, reports, and input to government agencies on pesticides, sustainable agriculture, organic labeling, toxic chemicals, and waste recycling, as well as intellectual property issues and health care, funded by the National Science Foundation, government agencies, and numerous private foundations. She previously served on the U.S. Department of State’s Advisory Committee on International Economic Policy; the National Academies of Sciences, Engineering, and Medicine’s Board on Agriculture and Natural Resources; and the U.S. Food and Drug Administration’s Food Advisory Committee. Ms. Halloran helped organize the TransAtlantic Consumer Dialogue, a coalition of groups in Europe and the United States, and serves as its U.S. liaison point. She represented Consumers International at Codex Alimentarius in the development of standards for safety assessment of genetically engineered foods. Ms. Halloran received her B.A. with honors from Swarthmore College.

Michael Hansen, Ph.D., is the senior scientist of advocacy with Consumer Reports, where he has worked for more than 25 years. He develops policy; testifies at hearings in Washington, DC, many states, and Canada; and has prepared comments on many proposed U.S. governmental rules and regulations on a variety of critical food safety and environmental health issues, including genetic engineering, mad cow disease, and antibiotic use in agriculture. He also speaks on Consumer Reports’ concerns on these issues at meetings and conferences around the world. Additionally, he represents Consumers International, a federation of more than 200 consumer organizations in 110 countries, at Codex Alimentarius, the food standards–setting organization of the United Nations, and other international fora. Dr. Hansen has served as an international expert on three different Food and Agriculture Organization/World Health Organization Joint Expert Committees (1998, 2003, and 2007) dealing with genetic engineering and food safety assessments for food derived from genetically engineered animals. Dr. Hansen received his undergraduate degree from Northwestern University and his doctorate from the University of Michigan. He did postgraduate work at the University of Kentucky on the impacts of biotechnology on agricultural research.

Brent Heard is a Ph.D. candidate with the Center for Sustainable Systems at the University of Michigan’s School for Environment and Sustainability. Mr. Heard’s work examines the sustainability implications of emerging technologies in the food system. He recently published a comparative life-cycle assessment of meal kits and grocery store meals, and he has also published research assessing the environmental impacts of autonomous vehicles in the food supply chain, as well as the effects of refrigerated supply chain introduction in developing food systems. Additionally, he has worked as a

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×

consultant and sustainability fellow for the National Academies of Sciences, Engineering, and Medicine’s Science and Technology for Sustainability Program. Mr. Heard’s Ph.D. advisor is Dr. Shelie Miller, and he received a B.S. from Carnegie Mellon University with a double major in economics and environmental policy and a minor in technology and policy.

Becca Jablonski, Ph.D., is an assistant professor and a food systems extension economist in the Department of Agricultural and Resource Economics at Colorado State University. In this position, she facilitates the Colorado Governor’s Food Systems Advisory Council and is a co-leader of Colorado State University’s Food Systems Extension Team. Dr. Jablonski’s research and extension program comprises two primary components: (1) evaluating the farm and ranch profitability impacts of sales through noncommodity markets (e.g., local food markets, certification, or other product differentiation strategies); and (2) assessing the community economic impacts of food system policies, investments, and programs. Dr. Jablonski holds a Ph.D. from Cornell University.

Helen H. Jensen, Ph.D., is a professor emerita of economics at Iowa State University and is affiliated with the Center for Agricultural and Rural Development (CARD), an internationally recognized research center that addresses issues of the food, agriculture, and natural resource sectors. Her research addresses the economics and design of food and nutrition programs and policies, food insecurity, food demand and markets, and food safety regulations, building on strong, interdisciplinary collaborations. For nearly 30 years, Dr. Jensen led a research program in CARD that applies economic theories to problems related to food and nutrition policies, including evaluations of the costs and effectiveness of nutritional and dietary interventions and policies. She was elected a fellow of the Agricultural & Applied Economics Association in 2012. She has served on several committees of the National Academies of Sciences, Engineering, and Medicine, including the recent committees on science breakthroughs to advance food and agricultural research and the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food packages. She was also a member of the World Health Organization Initiative to Estimate the Global Burden of Foodborne Diseases, Foodborne Disease Burden Epidemiology Reference Group (Policy Subgroup). Dr. Jensen holds a B.A. in economics from Carleton College, an M.S. in agricultural economics from the University of Minnesota, and a Ph.D. in agricultural and applied economics from the University of Wisconsin–Madison.

Dawn Jutla, Ph.D., M.Sc., is the founder, president, and board chair of Peer Ledger, a company founded in 2016. The company makes the MIMOSI

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×

SaaS application for responsible sourcing, which is built on Hyperledger Fabric, an open-source blockchain platform in the Hyperledger family. MIMOSI on Hyperledger Fabric enables organizations to collaboratively track and trace food, livestock, and other items across all tiers of their supply chains in seconds. Leveraging the blockchain’s single source of truth and immutability properties, complementary materials authentication, and Internet-of-things technologies, the MIMOSI application’s new multitier supply chain transparency and smart contracts provide further controls to help counteract food or materials fraud and fight modern slavery and environmental harms. Dr. Jutla spent more than 20 years doing multidisciplinary research and development (R&D) in computer science and business at the Sobey School of Business, where she founded the Master of Technology Entrepreneurship and Innovation program 7 years ago. She currently holds the post of the Scotiabank professor of technology entrepreneurship and innovation. Over her career, she has co-authored more than 90 peer-reviewed scientific publications and earned a World Technology Award for IT Software in the Individual Category for her R&D contributions to online privacy. She is the co-author of a Pearson IT Professional Series book titled e-Business Readiness: A Customer-Focused Framework. Dr. Jutla has 15 years of cumulative board experience across several industries. She has served as a director of OASIS, a U.S.-headquartered international standards consortium; a governor of Saint Mary University (Canada); and a director on the Board of the IWK Health Centre. Dr. Jutla received her master’s and Ph.D. degrees in computer science in the areas of distributed shared memory and multiview access control, respectively, from the Technical University of Nova Scotia/Dalhousie University.

Christina Khoo, Ph.D., is the director of scientific affairs, Ocean Spray Cranberries, Inc., having joined the farmer-owned cooperative in 2007. Dr. Khoo has been instrumental in directing Ocean Spray’s research activity to help address the public health issue of urinary tract infection, cranberry benefits, and antibiotic resistance. At Ocean Spray, she has been responsible for managing nutrition science, regulatory, and analytical teams; co-leading health communication strategies and outreach; and actively participating in government affairs initiatives. She is currently responsible for leading the review of functional ingredients and technology to support the growth of Ocean Spray’s health and wellness portfolio. She is on the board of the Juice Products Association and the National Berry Crops Initiative, a partnership of industry, academia, and government formed to develop a strategic plan for the continued growth and sustainability of berry crop production in the United States. As a science and technology leader in industry, Dr. Khoo has played an active role in cross-sector collaboration. She is currently chair of the International Life Sciences Institute’s Bioactives Committee and is former

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×

chair of the American Heart Association’s Industry Advisory Panel. Dr. Khoo has published in many peer-reviewed journals, including the Journal of Nutrition, American Journal of Clinical Nutrition, and Journal of Agriculture and Food Chemistry, and has also written several chapters for two volumes of Polyphenols in Health and Diseases. As a postdoctoral fellow at the Harvard T.H. Chan School of Public Health, her research focus was in the area of diet and cardiometabolic conditions, studying the effects of diets on the metabolism of triglycerides using kinetic modeling. Dr. Khoo received her doctorate with emphasis on nutritional biochemistry at the Food Science and Human Nutrition Department at the University of Florida.

Tricia Kovacs, M.Sc., is a local and regional food systems policy advisor in the Agricultural Marketing Service of the U.S. Department of Agriculture (USDA), where she coordinates efforts across USDA to support the local and regional food sector—including direct-to-consumer; farm-to-institution; and regional processing, aggregation, and distribution. She also works on food safety priorities and represents USDA as a convener on the Food Safety Modernization Act Collaborative Training Forum. Prior to joining USDA, Ms. Kovacs managed regional markets programs at the Washington State Department of Agriculture, where she was founding program manager for the state Farm to School Program and also led the Small Farm Direct Marketing Program. Ms. Kovacs was lead author on publications that help farmers and buyers understand complex market requirements, including Bridging the GAPs Farm Guide: Good Agricultural Practices and On-Farm Food Safety for Small, Mid-Sized and Diversified Fruit and Vegetable Farms, and A School’s Guide to Buying Washington-Grown Food. Ms. Kovacs holds a B.A. from the University of Virginia and an M.Sc. in sustainability, planning, and environmental policy from Cardiff University in Wales.

Jill McCluskey, Ph.D., is the Regents professor and a distinguished professor of sustainability in the School of Economic Sciences (SES) at Washington State University. She is the director of SES and served as the associate director from 2015 to 2019. Dr. McCluskey’s research focuses on product quality and reputation, sustainable labeling, consumer preferences for new technology, and representation of women in science, technology, engineering, and mathematics. An award-winning researcher, she has published more than 100 journal articles, many of which are highly cited. Her research has been funded by private foundations, the National Science Foundation, and the U.S. Department of Agriculture. She has served as major professor to 37 Ph.D. graduates. She is the past president and a fellow of the Agricultural & Applied Economics Association and a fellow of the Western Agricultural Economics Association. She is a member of the Board

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×

on Agricultural and Natural Resources of the National Academies of Sciences, Engineering, and Medicine. Her research has been highlighted by various media outlets, including The New York Times, NPR, and Newsday. She received her Ph.D. in agricultural and resource economics in 1998 from the University of California, Berkeley.

Thomas McQuillan, M.B.A., is the vice president of strategy, culture, and sustainability at Baldor Specialty Foods, Inc. From 2002 to 2014, he managed the finances of the IDC Corporation and subsequently became its president. As the president, he transformed a distressed, privately owned construction materials distribution company with negative profits into a best-in-class enterprise. Over his more than 10 years with IDC, Mr. McQuillan created and executed strategic initiatives that reduced debt and cash flow challenges while increasing sales, enhancing operational efficiency, and elevating customer satisfaction. In 2012, he sold IDC to Distribution International, based in Houston, and he remained as president of IDC until March 2014. In 2015, Mr. McQuillan joined Baldor Specialty Foods, Inc., located in the Bronx, New York, for which he serves on the executive team. As the director of food service sales and sustainability, he was tasked with creating the strategic plan to make Baldor’s practices more sustainable. He spearheaded the SparCs (“scraps” spelled backward) initiative to reduce food waste throughout the company. Baldor’s sustainability initiatives are also focused on overall waste reduction throughout the organization, and to that end, the company also launched a number of initiatives to become more energy-efficient. In 2016, Mr. McQuillan assumed the role of the director of food service sales and sustainability. Servicing the restaurant trade for more than 25 years is the core of Baldor’s business; delivering world-class customer service and the highest-quality produce and specialty food items on time and completely is its mission, as well as Mr. McQuillan’s number one priority. In 2018, he was promoted to the vice president of strategy, culture, and sustainability. The primary sustainability objective this year is to achieve the goal of zero organics waste to landfill companywide. Mr. McQuillan earned his M.B.A. from St. John’s University.

Michelle Miller, M.S., is the researcher and the associate director at the Center for Integrated Agricultural Systems, the sustainable agriculture research center on the University of Wisconsin–Madison campus. She is a practicing economic anthropologist engaged in participatory action research with farmers and their communities. She was in the first cohort of the Donella Meadows Leaders Fellowship at the Sustainability Institute. In the 1990s, Ms. Miller worked for the World Wildlife Fund on agricultural pollution prevention. Since 2000, she has worked with fruit growers to assist them in their efforts to reduce pesticide risk and build regional

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×

markets. Her current projects focus on agriculture of the middle and regional food economies, food freight transportation and logistics, labor and land tenure, perennial agriculture, resiliency, and climate change. She serves on the standing committee on agriculture and food transportation of the National Academies of Sciences, Engineering, and Medicine’s Transportation Research Board and on Google’s Refresh: Food + Tech panel. Ms. Miller holds an M.S. in environmental studies from the University of Wisconsin–Madison.

Roni Neff, Ph.D., Sc.M., is an associate professor in the Departments of Environmental Health and Engineering and Health Policy and Management at the Johns Hopkins Bloomberg School of Public Health. She also directs the Food System Sustainability and Public Health program at the Johns Hopkins Center for a Livable Future, an academic center focused on food systems and public health. Dr. Neff’s work is driven by concern about the challenges of meeting future food needs, about food’s outsized impact on global environmental challenges, and about the inequities that threaten current and future food security. Her research, policy, and practice efforts focus in three main areas: (1) wasted food, (2) sustainable and plant-based diets, and (3) urban food system resilience. She has worked closely with the city of Baltimore to support its food system resilience planning, and is currently working to develop indicators for use in modeling and for enabling cities to track progress. She uses qualitative and quantitative tools to explore the social and policy questions involved in understanding and addressing these food system challenges, with particular focus on consumer behavior and communications. She is especially interested in grappling with the complex social realities that complicate well-meaning public health efforts. Dr. Neff edited the first-ever textbook on food systems and public health. She is a member of the National Academies of Sciences, Engineering, and Medicine’s Food Forum and is currently serving on its panel on preventing consumer food waste. She is on the board of the Agriculture, Food and Human Values Society, among other leadership roles. She received her A.B. from Brown University, a master’s degree from the Harvard T.H. Chan School of Public Health, and a Ph.D. from the Johns Hopkins Bloomberg School of Public Health.

Jennifer Otten, Ph.D., M.S., R.D., is an associate professor in the Department of Environmental and Occupational Health Sciences, core faculty and the food systems director in the Nutritional Sciences Program, and affiliated with the Center for Public Health Nutrition at the University of Washington. Between 1998 and 2006, Dr. Otten served in various capacities for the Institute of Medicine (IOM), including as a study director and as the organization’s first communications director. During this time, she

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×

managed and staffed the inaugural years of the Kellogg Health of the Public Fund and served as a study director and the co-editor for the IOM report Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Dr. Otten received her B.S. in nutritional sciences from Texas A&M University; her M.S. in nutrition communications from Tufts University; and her Ph.D. in animal, nutrition, and food sciences from the University of Vermont. She completed a postdoctoral research fellowship at the Stanford Prevention Research Center in the Stanford University School of Medicine and a dietetic internship at Massachusetts General Hospital, Boston.

Christian Peters, Ph.D., M.S., is an associate professor at the Friedman School of Nutrition Science and Policy at Tufts University. Dr. Peters studies the sustainability of food systems using computational modeling and through interdisciplinary research. He is interested in understanding how dietary patterns influence sustainability, how much food can be supplied through locally and regionally scaled systems, and how transdisciplinary approaches can help design and study such systems. Since joining the faculty of the Friedman School in 2010, Dr. Peters has been engaged in multiple collaborative research projects on regional food systems and sustainable diets. Some of his best-known work includes development of a framework for estimating the land requirements of diets and human carrying capacity and a spatial modeling approach for mapping potential foodsheds. Dr. Peters teaches in the Agriculture, Food, and Environment program, where he offers courses in agricultural science and policy and food systems modeling. He received his B.S. in environmental sciences from Rutgers, The State University of New Jersey, and his M.S. and Ph.D. in soil and crop sciences from Cornell University.

Anu Ramaswami, Ph.D., is a professor in the Departments of India Studies and Civil and Environmental Engineering and at the Princeton Environmental Institute at Princeton University. She is an interdisciplinary environmental engineer recognized as a pioneer and a leader on the topic of sustainable urban systems. Her work takes a whole urban systems approach, exploring how seven key sectors that provide water, energy, food, buildings, mobility, connectivity, waste management, and green/public spaces shape human and environmental well-being from local to global scales. She brings expertise across multiple disciplines—environmental science, engineering, industrial ecology, public health, and public affairs—with a human-centered and systems approach. She was appointed in August 2019 as the inaugural director of the M.S. Chadha Center for Global India at the Princeton Institute for International and Regional Studies. She is also the lead principal investigator and the director of the National Science Foundation (NSF)-supported Sustainable Healthy Cities Network, which

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×

spans nine universities and engages with several cities across the United States and internationally on topics related to urban infrastructure. Dr. Ramaswami is a member of the United Nations Environment Programme’s International Resource Panel and NSF’s Advisory Committee for Environmental Research and Education, and she has been elected the chair of the 2020 Gordon Research Conference on Industrial Ecology. She received her B.S. in chemical engineering from the Indian Institute of Technology Madras in Chennai and her Ph.D. in civil and environmental engineering from Carnegie Mellon University.

James Reecy, Ph.D., M.S., currently serves as an associate vice president for research, overseeing the Office of Sponsored Programs Administration and internal funding programs and fostering the development of interdisciplinary teams at Iowa State University. He joined the faculty of Iowa State University in February 1999 and is currently a professor in the Department of Animal Science. He served as the director of the Office of Biotechnology, which administered 10 fee-for-service core facilities for 10 years. Dr. Reecy currently is the NRSP-8 database coordinator, where he leads national efforts to improve the computational resources available for genomics research on livestock species. In addition, he is currently serving as a 2018 fellow of the Association of Public & Land-grant Universities’ Council on Research. During his career, Dr. Reecy has worked on problems in ruminant nutrition, skeletal muscle growth and development, embryonic heart development, beef and mouse molecular and quantitative genetics, and livestock bioinformatics. His lab has worked on beef cattle molecular genetics, with a focus on improving the nutrient content of beef and the health of cattle, as well as on the development of database resourced to facilitate genomics research. Dr. Reecy received a B.S. from South Dakota State University, an M.S. from the University of Missouri, Columbia, and a Ph.D. from Purdue University.

Bradley Rickard, Ph.D., is the Ruth and William Morgan associate professor in the Charles H. Dyson School of Applied Economics and Management at Cornell University. He has published widely in the area of food and agricultural economics, with a specific interest in addressing contemporary marketing and policy issues in specialty crop markets. His recent work has examined consumer response to changes in nutrition and health information, food labeling practices, promotional efforts, the role of information on food waste patterns, agricultural policy reform, and the introduction of new technologies. His research has been highlighted by various media outlets, including Buffalo News, The Economist, Freakonomics.com, NPR, The Wall Street Journal, The Washington Post, and Wine Spectator. Dr.

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×

Rickard earned a Ph.D. in agricultural and resource economics from the University of California, Davis.

Claire Sand, Ph.D., M.S., is the owner and founder of Packaging Technology and Research, LLC, and an adjunct professor at the University of Minnesota, Michigan State University, and California Polytechnic State University, as well as Food Technology’s monthly “Packaging” columnist. She is a global packaging leader with more than 30 years of broad experience in the food science and packaging spectrum. She leads food packaging efforts involving packaging solutions to food waste and more sustainable packaging, and provides compelling technology business cases and implementation roadmaps to ease the path of innovative technologies. She is an Institute of Food Technologies fellow, serves on numerous editorial boards, the author of the Packaging Value Chain, and the co-chair of pacfoodWaste. Dr. Sand has held previous positions in basic research, development market research, and marketing in Colombia, Germany, and Thailand and at Total Quality Marketing, Nestlé, General Mills, Kraft Heinz, and Safeway, as well as in academia. Dr. Sand holds a B.S. and an M.S. in packaging from Michigan State University and a doctorate in food science and nutrition from the University of Minnesota.

Norbert Wilson, Ph.D., M.Sc., is a professor of food policy in the Friedman School of Nutrition Science and Policy at Tufts University. His research centers on food choice and food waste. Dr. Wilson uses experimental economics to explore how date labels influence future food waste, as well as behavioral underpinnings of food choice. He studies differences in food security across groups in the United States. Additionally, he has worked on food safety and quality issues in international trade and domestic food systems. He has also published analyses of coffee quality and prices. Dr. Wilson has published in American Economic Review: Papers and Proceedings; World Development; American Journal of Agricultural Economics; Journal of Public Health, Food Policy, and Agricultural Economics, among others. Before joining the Friedman School, Dr. Wilson was a professor of agricultural economics at Auburn University (1999–2016). He was an economist/policy analyst in the Trade Directorate (2004–2006) and the Agriculture Directorate (2001–2002) of the Organisation for Economic Cooperation and Development in Paris. In 2014–2015, he was on sabbatical leave at the Charles H. Dyson School of Applied Economics and Management at Cornell University. Dr. Wilson earned his doctorate in agricultural and resource economics from the University of California, Davis, and completed his master’s in agricultural economics from Wye College, University of London, United Kingdom, where he was a Rotary international fellow.

Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
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Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
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Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×
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Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×
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Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×
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Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×
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Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×
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Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×
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Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×
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Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×
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Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×
Page 116
Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×
Page 117
Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×
Page 118
Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
×
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Suggested Citation:"Appendix C: Biographical Sketches of Workshop Speakers and Moderators." National Academies of Sciences, Engineering, and Medicine. 2020. Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop. Washington, DC: The National Academies Press. doi: 10.17226/25523.
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On August 7–8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.

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