October: Biodiverse & Climate Friendly
Foods with a Focus on Plants
Frank Hu, MD, PhD
Chair, Department of Nutrition at Harvard T.H. Chan School of Public Health
Dr. Hu received his MD from Tongji Medical College in China and MPH and PhD in Epidemiology from University of Illinois at Chicago. He completed a postdoctoral fellowship in Nutritional Epidemiology at Harvard T.H. Chan School of Public Health. Dr. Hu’s major research interests include epidemiology and prevention of cardiometabolic diseases through diet and lifestyle; gene-environment interactions; nutritional metabolomics; and nutrition transitions in low- and middle-income countries. Currently, he is Director of Boston Nutrition and Obesity Research Center Epidemiology and Genetics Core and Director of Dietary Biomarker Development Center at Harvard University. He has published a textbook on Obesity Epidemiology (Oxford University Press) and >1400 peer-reviewed papers with an H-index of 290. He served on the Institute of Medicine (IOM) Committee on Preventing the Global Epidemic of Cardiovascular Disease, the Obesity Guideline Expert Panel, American Heart Association Nutrition Committee, and the 2015 Dietary Guidelines Advisory Committee, USDA/HHS. He has served on the editorial boards of Lancet Diabetes & Endocrinology, Diabetes Care, and Clinical Chemistry. Dr. Hu was elected to the National Academy of Medicine in 2015.
Stacy Blondin ’07, PhD
Behavioral Science Associate at the World Resources Institute
Stacy Blondin is a Behavioral Science Associate conducting field and online research applying behavior change approaches to encourage consumers to shift towards more sustainable diets. She is managing a series of randomized controlled trials (RCTs), both online and in the field, that aim to identify candidate approaches to shift consumer norms concerning food waste, and to determine their effect on end-consumer perceptions and behavior.
Prior to joining WRI, she completed her doctoral degree at Tufts University’s Friedman School of Nutrition Science and Policy in Food Policy and Applied Nutrition. She conducted her dissertation research on dietary sustainability within the national school meal programs, with a focus on food waste and plant-based meals.
Most recently, Stacy completed a three-year postdoctoral fellowship at Harvard T.H. Chan School of Public Health, where she led several consumer behavior interventions to reduce the environmental impact of campus food operations in the U.S.
She also holds a MSPH degree in International Health & Nutrition from Johns Hopkins Bloomberg School of Public Health and BA in Psychology from Harvard College, where she also served as a program representative for the Office for Sustainability and Food Literacy Project.
FROM: www.wri.org/profile/stacy-blondin