Jillian Fry, PhD MPH, is an Assistant Professor in the Department of Health Sciences at Towson University. She uses qualitative and quantitative methods to conduct research at the intersection of public health, the food system, and environmental sustainability. Dr. Fry works on shifting American diets to improve human health and reduce greenhouse gas emissions and resource use. She is particularly interested in understanding and addressing barriers impeding dietary shifts. She has extensive experience communicating policy-relevant scientific evidence to community members, policy makers, and journalists.