Wood takes an interdisciplinary approach to characterizing current food systems and identifying ways for food system actors to support an integrated health and sustainability agenda. She also engages in transdisciplinary research, working with policy makers and food system actors to link science with policy and practice.
Along with Line Gordon and Cibele Queiroz, Wood coordinates the SRC Collaborative Hub for Exploring Food Systems (CHEFS). This hub was created to coordinate and support the innovative food-related research at SRC. She serves as the key linkage between SRC CHEFS researchers and EAT programs and initiatives.
Prior to her role as a researcher, Wood worked with SRC and EAT as a postdoctoral fellow on the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems. The Commission defined the safe operating space for global food systems by setting scientific targets for both healthy diets and sustainable food production. During her postdoc, she also engaged with several EAT multi-stakeholder initiatives designed to cultivate positive food system transformations. She supported the Nordic work of the Food and Land Use Coalition (FOLU), an international collaboration of organizations joining forces to help transform the world’s food and land use systems. She also worked as a science liaison to the joint EAT and World Business Council for Sustainable Development business solutions platform, Food Reform for Sustainability and Health (FReSH).
Wood completed her Masters of Public Health and PhD in public policy at the University of Auckland in New Zealand. Her doctoral work focused on policy development of food labelling regulation, specifically analyzing the drivers of complex policy-making processes and the influence of different stakeholder groups on the policy development process.
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Praised for its efforts to disseminate knowledge and hope about the transition to a more sustainable system