Two George Washington University faculty members have been named to leadership positions in the Global Food Institute, GW’s groundbreaking collaboration with world-renowned chef, author, and humanitarian José Andrés, HON ‘14.
William H. Dietz, chair of the Sumner M. Redstone Global Center for Prevention and Wellness at the Milken Institute School of Public Health, will serve as the Global Food Institute’s director of research and policy. Tara A. Scully, associate professor of biology and director of the sustainability minor program, will serve as director of curriculum development.
“When faculty leadership for the Global Food Institute was first discussed, Professors Dietz and Scully immediately came to mind,” said Provost Christopher Alan Bracey. “They are respected leaders in their disciplines, praised by students, ambitious and creative thinkers, and excellent partners. Their collaboration and engagement with faculty will play a critical role in advancing the institute during these formative months, and I am very grateful to have them on board.”
As director of research and policy, Dietz will collaborate with internal and external partners on various research opportunities, particularly those related to food and climate change. His focus will include advancing policy initiatives to improve the sustainability of the food supply chain and its impact on human and planetary health.
Dietz joined GW’s faculty in 2014 as the chair of the Sumner M. Redstone Global Center for Prevention and Wellness. A member of the National Academy of Medicine, he also serves as director of the STOP Obesity Alliance at GW and boasts expertise in nutrition, physical activity, and obesity. Prior to joining GW, Dietz was the director of the Division of Nutrition, Physical Activity, and Obesity at the CDC. Prior to his move to the CDC, he held academic appointments with Tufts University School of Medicine, MIT, and Harvard University.
“I am deeply honored to be the director of research and policy for the Global Food Institute, and eager to make a difference locally, nationally, and globally in food systems that foster population and planetary health,” said Dietz.
In her role as director of curriculum development, Scully will develop a new food studies curriculum, beginning with a minor and then growing the program into a major with the addition of courses across GW. She will facilitate the development and redesign of courses across all the schools, ensuring that any interested student can acquire knowledge and experience around food policy, innovation and humanities, including in experiential learning opportunities with community partners, government entities, and corporate and nonprofit leaders.
A double alumna of GW, Scully has taught a variety of courses in biology and sustainability and laboratories to non-science majors, including World on a Plate, an interdisciplinary Andrés-designed course that studies the interaction of food and society and is now part of the Global Food Institute curriculum. She was named director of the sustainability minor in 2018 and supports sustainability students through coursework, experiential learning and signature events.
“I am very excited to continue to work with José and Bill to educate our future food leaders by engaging in action from local to global at our new institute,” said Scully.