Associate Professor
University of Michigan
Andy Jones is a public health nutritionist interested in understanding how food systems influence climate change, the role of agrobiodiversity in contributing to healthy diets, and how policy processes operate to create national, regional and local food policies in the U.S.
Andy is currently Associate Professor of Nutritional Sciences in the School of Public Health at the University of Michigan. He has worked as a consultant for several institutions including the World Bank, the Chicago Council on Global Affairs, the Global Alliance for Improved Nutrition, and UNICEF. He received his PhD in Nutritional Sciences from Cornell University, and holds BA degrees from the Pennsylvania State University in Geography and Film.