麻豆传媒

Anna Herforth is a senior researcher and consultant specializing in the links between agriculture, food systems and nutrition. She holds a Ph.D. in international nutrition from Cornell University, M.S. in food policy from Tufts University, and a B.S. in plant science from Cornell University. She is currently an adjunct Associate Research Scientist at Columbia University, and a consultant for the UN Food and Agriculture Organization (FAO) and Gallup World Poll on diet quality and food system issues. She has helped shape the agriculture-nutrition conversation globally through working with a wide range of groups, including the World Bank, UN and CGIAR agencies, government aid agencies, nonprofit organizations, and academia. In Africa, South Asia, and Latin America, she has carried out research and spent considerable time with agricultural and indigenous communities. Dr. Herforth is a co-founder of the Agriculture-Nutrition Community of Practice, a professional community with members from over 90 countries.

Nicole Tichenor Blackstone is an Assistant Professor in the Division of Agriculture, Food, and Environment at the Friedman School of Nutrition Science and Policy at Tufts University. Her research focuses on developing and evaluating strategies to improve food system sustainability. Dr. Blackstone’s work fuses industrial ecology, nutrition, and social science methods. To date, her research has explored the environmental and social implications of diverse production systems (e.g., grass-fed beef, cultivated meat, fruits and vegetables), human diets, and regional food systems. 

Dr. Humes has had the good fortune of having a diverse career both within and outside of academia. She has worked for the NASA Jet Propulsion Laboratory on space-based geodesy and spacecraft tracking, held a graduate fellowship at NASA Goddard Space Flight Center in remote sensing, and served as a Postdoctral Research Assistant at the USDA/Agricultural Research Service Hydrology Lab in Beltsville, MD. Her early research involved field work in remote sensing of land surface characteristics that control land/atmosphere interactions. In this work, she participated in numerous interdisciplinary field campaigns in Arizona, New Mexico, Oklahoma, France and Niger.

Matt leads operations for the Good Food Institute’s Science and Technology Department, guiding U.S. and global strategies to accelerate alternative protein innovation. With 20 years of experience in research, academic publishing, and science leadership, he specializes in the environmental impacts of the food system, nanotechnology, and water treatment. He holds a bachelor’s degree in chemistry from the University of Notre Dame, a master’s in environmental engineering from Rice University, and a doctorate in environmental engineering from Duke University. Matt is passionate about advancing science to improve the taste, nutrition, and affordability of alternative proteins while building a more sustainable food system.