Doctoral Student in the Department of Nutrition
Scott is a third-year doctoral student studying public health nutrition under the Population Health Sciences program at Harvard. His research focuses primarily on improving the accessibility, quality, and sustainability of nutrition assistance programs, with a particular focus on school-based meals.
Prior to coming to Harvard, Scott spent five years serving as Director of Research and Strategic Initiatives for Project Bread, where his responsibilities included identifying, implementing, and measuring the impact and feasibility of new projects to improve access to sustainable, affordable, nutritious food for underserved populations across Massachusetts. While pursuing his PhD, he continues to consult to municipalities, school districts, and nonprofit organizations on food policy and nutrition program design, execution, and measurement.
Scott holds a Professional Certificate in Sustainable Food Systems Leadership from the University of Vermont, a Masters in Business Administration from Babson College, and a BA from Rutgers University.