RECENT WORK

I explore strategies to improve acceptance of sustainable food production systems. Specifically, I conduct taste tests and consumer research to understand attitudes towards systems such as perennial agriculture (crops that do not require planting every year), aquaponics (fish and vegetables grown in the same water circulating system to reduce energy inputs and waste), and plant-based proteins (associated with fewer human health and environmental detriments). My long-term goal is to identify in-win approaches that result in a tasty and healthy eating experience for consumers and economically sustainable solutions for food producers, all while minimizing environmental impact.