2025 ReFED Food Waste Solutions Summit

Dr. Jillian Fry is an Assistant Professor in the Department of Health Sciences at Towson University. She utilizes qualitative and quantitative methods to conduct research at the intersection of public health, the food system, and environmental sustainability. She has led interdisciplinary research on dietary shifts to improve sustainability and health, as well as the expanding production of farmed seafood and the implications for human nutrition and global resource use. Dr. Fry is part of a USDA-funded team that examined resource use and waste in supply chains and among consumers for major types of seafood consumed in the U.S. The research focused on identifying opportunities to improve efficiency and reduce waste. She received her PhD from the Johns Hopkins Bloomberg School of Public Health.