Carolyn Dimitri

Carolyn Dimitri is a Professor and Director of the Graduate Food Studies Program at New York University's Steinhardt School of Culture, Education, and Human Development. Her research focuses on food systems, organic agriculture, and food policy, with particular emphasis on the economic and institutional factors shaping food production and consumption. She has served on key advisory boards, including the National Organic Standards Board, and has authored over 35 publications. Her work bridges applied economics and policy, addressing challenges such as organic farm viability, nutrition incentives, and urban agriculture.

Dr. Dimitri holds a PhD in Agricultural and Natural Resource Economics from the University of Maryland, College Park, and a BA in Economics from SUNY Buffalo. Her career includes prior roles at the USDA's Economic Research Service.

Her research interests span organic food markets, the efficacy of nutrition incentive programs for low-income populations, and the socio-economic drivers of urban agriculture. Key projects include assessing farm-to-school programs and analyzing barriers to organic farming adoption. She co-authored influential studies on organic dairy economics and urban food access, contributing to policy debates around sustainability and equity in food systems.

Recent work examines the economic challenges faced by organic farmers and the role of federal policies in supporting sustainable practices. Collaborations with organizations like the USDA and National Farm to School Network highlight her commitment to applied research impacting real-world food systems.

Scientific awards include the British Food Journal's Commendable Paper Award (2013) for her analysis of organic food consumers. Her advisory and editorial roles reflect her leadership in food systems research, including her position as Associate Editor of Renewable Agriculture and Food Systems.

Dr. Dimitri's grants and projects emphasize interdisciplinary approaches, linking agricultural economics with public health and environmental sustainability. Her lab and program at NYU foster collaborative research on global food challenges.