Assessing seafood’s potential to reduce global hunger, improve health
With the right investments and protections, “blue foods”—seafood including fish, molluscs, and aquatic plants—can reduce hunger and improve nutrition globally, according to Harvard Chan School's Christopher Golden.
High schoolers learn climate action strategies at youth summit
Eighty-five high school students from the U.S. and beyond learned about climate change from a variety of perspectives—and got ideas on how to tackle the climate crisis in their own communities and beyond—at an annual youth summit held…
Finding practical solutions to climate change’s health impacts
The wide-ranging health impacts of climate change, including food insecurity, migration, war, and the spread of infectious diseases—and practical solutions to address these problems—were the focus of a half-day symposium hosted by Harvard Chan School.
Harvard Chan School’s Christopher Golden receives grant to strengthen public health systems through artificial intelligence
Harvard Chan School’s Christopher Golden is among the recipients of the National Science Foundation’s recent $140 million investment in artificial intelligence (AI). He will co-lead a project aimed at strengthening the public health system in Madagascar through AI…
A reef gets a reboot in Madagascar
Scientists hope restoring coral reefs will boost a local economy, improve nutrition, and even relieve anxiety.
Frontlines Fall 2021
Quick updates about the latest public health news from across the School and beyond.
Increasing production of aquatic foods a win-win for people and planet
To better understand the nutritional benefits of the full spectrum of aquatic foods, Harvard Chan School’s Christopher Golden and colleagues created individual nutrient profiles for more than 3,750 species, ranging from water spinach to clams and cockles to…
More affordable aquatic foods could prevent 166 million micronutrient deficiencies worldwide
Some 166 million micronutrient deficiencies could be averted by 2030 if the global production of marine and freshwater foods is increased by 15.5 million tons (8%), according to a new study led by Harvard Chan School researchers.
Getting to know … Will Koh, MPH ’21
Will Koh’s childhood interest in the origins of the food on his plate has taken him from an apprenticeship at a whole-animal butcher shop to a position he started in January as a scientist on the nutrition, health,…
Getting to know … SM student Haley Barravecchia
Haley Barravecchia has studied coral reef health in the Pacific island nation Kiribati, transitioned to remote learning amidst the COVID-19 pandemic, and turned her home garage into a hot yoga studio.
