Agriculture, Food, and the Environment
Caitlin Matthews, N17, is only a few days away from the culminating moment in her graduate career: After three years of study in the Friedman School’s Agriculture, Food and Environment Program, and the Urban and Environmental Planning program at Tufts, she will be presenting her thesis on Friday, April 14th. Only three days later, she will be running in the Boston Marathon.
Danielle Nierenberg, N01, founder of Food Tank, forges unlikely alliances in an effort to feed the world. She brings her cause to Tufts on April 1.
Norbert Wilson is a Professor of Food Policy in the Friedman School of Nutrition Science and Policy. His research centers on food choice, especially among individuals living with low incomes, and food waste. Norbert uses “nudges,” based on behavioral economics, to encourage selection of targeted (healthier) products at food pantries. Concerning food waste, Norbert uses experimental economics to explore how date labels influence future food waste. Additionally, he has worked on food safety and quality issues in international trade and domestic food systems.
Friedman students tasked to represent views of North America in a global dialogue in Rome: Young scientists actively involved in UN priority-setting around the global actions needed to achieve healthy diets and nutrition
Ellen Messer is a biocultural anthropologist specializing in food, security, religion, and human rights. She has taught anthropology of food, health, religion, human rights, and international development at George Washington University, Brandeis University, Tufts University, Brown University, Wheaton College, and Yale University.
An interdisciplinary examination of the pros and cons of two divergent approaches to meeting the increasing global food demand: organic farming and genetic engineering. Contrasting crops grown in developing and industrialized countries serve as case studies to evaluate: (1) how ecological knowledge makes food production more sustainable; (2) what existing and emerging approaches can, in the face of climate change, contribute to a reliable supply of nutritious food; and (3) the political and economic drivers that shape who has access to these technologies.