The Leading a Sustainability Transition in Nutrition (LASTING) Project, led by faculty at the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy Friedman School at Tufts University, will focus on major gaps in diet sustainability research and policy translation, with the goal of producing detailed, compelling, and evidence-based analyses that integrate the four pillars of sustainability (environmental, health, economic, and social). This 4.5 year project will generate context-specific, actionable recommendations to policymakers and the food industry to help tackle diet-related morbidity and mortality, environmental impacts, social and economic inequities and will train future leaders of the sustainability transition in nutrition.
Provides specialized, subject matter knowledge to develop, implement, review and evaluate a university Program or Project in collaboration with Manager or Director. Participates in development of goals and strategies; creates data management and filing systems; develops grants and contracts; participates in development and implementation of marketing and dissemination efforts, including designing content for website and social media. Drafts reports and results. Coordinates hiring and training of staff, students and temporary help.