Jessica Fanzo

Jessica Fanzo, PhD

Bloomberg Distinguished Associate Professor of Ethics & Global Food and Agriculture
Director of the Global Food Ethics and Policy Program

BOB 730

Background and Education

Jessica Fanzo PhD is the Bloomberg Distinguished Associate Professor of Global Food & Agricultural Policy and Ethics at the Nitze School of Advanced International Studies (SAIS), the Berman Institute of Bioethics, and the Department of International Health of the Bloomberg School of Public Health at Johns Hopkins University. She also serves as the Director of the Global Food Ethics and Policy Program at Hopkins, and plays key advisory roles in Johns Hopkins’ Alliance for a Healthier World on the food security and nutrition theme, as well as the Bloomberg American Health Initiative on obesity and food systems.
 
She is currently serving as the co-Chair for the Global Nutrition Report, and is the Team Leader for the High-Level Panel of Experts for Food Systems and Nutrition for the UN Committee on Food Security. She also serves on the Lancet Commission on Healthy Diets for Sustainable Food Systems.
 
Prior to coming to Johns Hopkins, Jessica was an Assistant Professor of Nutrition in the Institute of Human Nutrition and Department of Pediatrics as well as an Adjunct Associate Professor at the School of International Public Affairs at Columbia University in New York. She also served as the Senior Advisor of Nutrition Policy at the Center on Globalization and Sustainable Development. Before joining Columbia University, Jessica was the Evaluation and Monitoring Officer for the REACH Interagency partnership at the UN World Food Programme in Rome Italy. From 2010-11, Jessica was a Senior Scientist at Bioversity International, a Consultative Group on International Agricultural Research (CGIAR) center, in Rome Italy, where she led their Nutrition and Biodiversity program. From 2007-2010, she served as the Nutrition Director at the Center for Global Health and Economic Development at the Earth Institute, and the Nutrition Regional Advisor for East and Southern Africa at the Millennium Development Goal Centre at the World Agroforestry Centre in Kenya. Prior to joining the Earth Institute, she was a Program Officer for the Medical Research Program focusing on global health initiatives at the Doris Duke Charitable Foundation.
 
Jessica has worked as an advisor, consultant, researcher and reviewer for various organizations and governments including DFAT, the Global Alliance for Improved Nutrition (GAIN), the International Food Policy Research Institute (IFPRI), PATH, the Scaling Up Nutrition movement (SUN), the UN Standing Committee on Nutrition (UNSCN), USAID, the UN World Food Programme (WFP), the World Bank, and the World Health Organization (WHO).
 
With fifteen plus years of research and program experience working in the field in sub-Saharan Africa, South and East Asia, her area of expertise focuses on the multi-sectoral and system approaches to ensure better nutrition and diets concentrated in three areas: (1) on the linkages between agriculture, the environment and climate, and health to improve food systems and environments, diversity and quality of diets and nutrition outcomes (2) the importance of regaining food security and agriculture-based livelihoods in post-conflict regions through better governance and food policy and, (3) the emerging area of equitable, ethical, and sustainable diets and food systems. She was the first laureate of the Carasso Foundation’s Sustainable Diets Prize in 2012 for her research on sustainable food and diets for long-term human health.
 
 Jessica has a PhD in Nutrition from the University of Arizona and completed a Stephen I. Morse postdoctoral fellowship in Immunology in the Department of Molecular Medicine at Columbia University.
 
 


Recent Publications

Fanzo, J (2017) From Big to Small: The Significance of Smallholder Farms in the Global Food System. Lancet Planetary Health. 1 (1), e15-e16.

DeFries, R, Fanzo, J, Mondal, P, Remans, R and Wood, S (2017) Is voluntary certification of tropical agricultural commodities achieving sustainability goals for small-scale producers? A review of the evidence. Environmental Research Letters. 12(3), 033001.

Fanzo, J (2017) Decisive decisions on production versus market strategies to improve diets in rural Africa. J. Nut. 147: 1-2.

Glass, S. and Fanzo, J. (2017) Genetic modification technology for nutrition and improving diets: An ethical perspective. Current Opinion in Biotechnology. 44: 46-51.

Thow, AM, Fanzo, J, and Negin J (2016) A systematic review of the effect of remittances on diet and nutrition. Food and Nutrition Bulletin. Mar;37(1):42-64.

DeFries, R., Mondal, P., Singh, D., Agrawal, I., Fanzo, J., Remans, R., & Wood, S. (2016). Synergies and trade-offs for sustainable agriculture: Nutritional yields and climate-resilience for cereal crops in Central India. Global Food Security. 11, 44-5

Gustafson, D., Gutman, A., Leet, W., Drewnowski, A., Fanzo, J., & Ingram, J. (2016). Seven Food System Metrics of Sustainable Nutrition Security. Sustainability, 8(3), 196.

Fanzo, J (2015) Ethical Issues for Human Nutrition in the Context of Global Food Security. Global Food Security. 7: 15-23.

Fanzo, J, Graziose, M, Kraemer, K, Gillespie, S, Johnston, J, de Pee, S, Monterrosa,  E, Badham, J, Bloem M, Dangour, A, Deckelbaum, R, Dobermann, A, Fracassi, P, Ingram, J, Jerling, J, Jones, C, Jap, S, Kiess, L, Marshall, Q, Martin, K, Narayan, A, Nayamongo, M, Pepping, F, and West, K (2015) Educating and training a workforce for nutrition in a post-2015 world. Advances in Nutrition 6: 639-647.

De Fries, R, Fanzo, J, Remans, R, Palm, C Wood, S and Lee Anderman, T (2015) Beyond Calories: Agriculture Needs New Metrics to Nourish People in a Land-Constrained World.Science. Jul 17;349(6245):238-40.

Lachat, C, Nago, E, Vermeylen, H, Fanzo, J, Mahy, L, and Kolsteren, P (2015) A landscape analysis on nutrition-sensitive agriculture policy development in Senegal. Food and Nutrition Bulletin. Jun;36(2):154-66.

Fanzo, J, Marshall Q, Dobermann, D, Wong, J, Merchan, RI, Jaber, MI, Souza, A, Verjee, N and Davis, K (2015) Integration of Nutrition Into Extension and Advisory Services: A Synthesis of Experiences, Lessons, and Recommendations. Food and Nutrition Bulletin. Jun;36(2):120-37.

Luckett, B, DeClerck, F, Fanzo, J, Mundorf, A, and Rose, D (2015) Nutritional Functional Diversity: An Indicator to Link Sustainable Agriculture to Healthy Diets. Public Health Nutrition. Sep;18(13):2479-87.

Haddad, L, Achadi, E, Bendech, MA, Ahuja, A, Bhatia, K, Bhutta, Z, Blossner, M, Borghi, E, Colecraft, E, de Onis, M, Eriksen, K, Fanzo, J, Flores-Ayala, R, Fracassi, P, Kimani-Murage, E, Koukoubou, EN, Krasevec, J, Newby, H, Nugent, R, Oenema, S, Martin-Prevel, Y, Randel, J, Requejo, J, Shyam, T, Udomkesmalee, E, and Reddy, KS (2015) The Global Nutrition Report 2014: Actions and Accountability to Accelerate the World’s Progress on Nutrition. J. Nutr. Apr;145(4):663-71.

Fanzo J (2014) Strengthening the engagement of food and health systems to improve nutrition security: Innovative and equitable solutions to address malnutrition. Global Food Security. (3): 183-192.

Wu, Guoyao, Fanzo, J., Miller, D, Pingali, P, Post, M, Steiner, JL, Thalacker-Mercer, AE (2014)Production and supply of high-quality food protein for human consumption: sustainability, challenges and innovations. Annals of the New York Academy of Sciences. 1321 (2014) 1–19.

Reinhardt, K., and Fanzo, J. (2014). Addressing chronic malnutrition through multi-sectoral, sustainable approaches: a review of the causes and consequences. Frontiers in Nutrition, 1, 13.

Johnston, J., Fanzo, J., & Cogill, B. (2014). Understanding Sustainable diets: Past, present and future efforts to advance sustainable diets. In: Annals of Nutrition and Metabolism 63: 1063-1063.

Remans, R., Flynn, D., Fanzo, J., Declerck, F., Lambrecht, I., Sullivan, C., Gaynor, K., Siriri, D., Mudiope, J., Mutuo, P., Nkhoma P., and Palm C. (2011) Assessing Nutritional Diversity of Cropping Systems in African Villages. PLoS ONE 6(6):e21235. doi:10.1371/journal.pone.0021235

Fanzo, J. and Pronyk, P. (2011) Road map to 2015: Reviewing global progress towards the Millennium Development Goal One Hunger Target. UN FNB 32(2): 144-158.

DeClerk, F., Fanzo, JC, Remans, R. and Palm, C.A., and Deckelbaum, R. (2011) Ecological Approaches to Human Nutrition. UN FNB 32(1): 41S-50S.
2015-10-01 00:00:00 
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Spring 2018 
Rural developme...
Rural development suggests overall development of rural areas with a view to improve the quality of life of rural people. It is a comprehensive and multidimensional process, involving the reorganization and reorientation of both economic and social systems that encompasses the development of agriculture and allied activities; cottage industries; socio-economic infrastructure; community services and facilities; and human resources in rural areas. This course is designed to enable students to gain an understanding of the major issues and challenges in rural development. Major issues include the growing diversity of livelihood strategies; rural poverty in low potential areas; the imperative need for stronger social protection; conflict resolution and management; the crisis of communicable and non-communicable diseases; institutional capacity and governance; and the need for greater decentralization and devolution. Major challenges include globalization and trade; urbanization; reverse state compression; the 'de-agrarianization' of rural landscapes; rural risks, vulnerability and conflict; the increasing diversity of rural environments; and the special problems of low potential areas - in particular, small-scale farming may be facing unprecedented and unmanageable pressures. These issues and challenges will be examined through different roles, responsibilities and accountabilities including public sector, private sector, local institutions, and civil society.
Spring 2018 
This course rev...
This course reviews the political landscape of food in high-, middle- and low-income countries and their interconnected food systems. Ensuring food security for the global population is a grand challenge and one that has many contentious issues. Food security exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life. In order for the global population to be food secure, we need functional, sustainable food systems. However, food systems and the political framing of how they function, are complex networks of individuals and institutions. Depending on policies, food systems determine the availability, affordability and nutritional quality of the food supply, and influence the amount and combination of foods that people are willing and able to consume. Agriculture-led economic growth of countries, the health and nutrition of populations, and environmental sustainability of landscapes are all significant factors of how public policies are made and directed. Conflicts regarding land, technology, natural resources, subsidies, inequity and trade are all being played out in the food policy arena. Students who take this course will become familiar with both domestic and international food policy processes and typologies along with the key players in the international landscape, and will be able to critically analyze and debate how policy and science interact with regard to food security.