Andy Jones

Andy Jones, PhD, is an Associate Professor in the Department of Nutritional Sciences at the University of Michigan School of Public Health. His research focuses on food policy, food systems' impact on climate change, and agricultural diversity's role in healthy diets. He leads innovative projects, including an experiment with Michigan Dining to promote sustainable food choices and an observational study in the Peruvian Andes on agricultural diversity and women's nutrition. Contact: jonesand@umich.edu, 734-647-1881.

Education:

• PhD, Cornell University (2011)
• BA, Penn State University (2002)

Research Interests:

• Food Policy Process in the United States
• Sustainable Food Systems
• Climate Change and Nutrition
• Agricultural Diversity and Dietary Health
• Global Nutrition Program Evaluation