Date & Time: 
Tuesday 19 September 2017

Presented by Bruce Cogill, PhD,  MS

The relationship between biodiversity and nutrition are thought to be many and mostly beneficial.

Biodiversity is important for ecosystem services such as food production, pest management, pollination, water quality, soil fertility etc. Food security and environmental resilience in the face of climate change and other shocks are often positively linked to biodiversity. Biodiversity and dietary diversity is linked to better nutrition and social and even emotional wellbeing. What do we know from the evidence of these widely accepted conceptual linkages and how does it translate into policy and programs?

As research leader, global coordinator, project director, food security specialist and nutritionist, Bruce Cogill has more than 30 years of emergency and development related experience, mostly in Sub-Saharan Africa, South Asia and the South Pacific.

His research includes measuring and understanding sustainable food systems and diets. He is pro-active in the technical adaptation of technical innovations in the use of food to improve nutrition in emergencies and HIV programming.

He has experience with a range of institutions and settings and has practical program implementation in developing countries from policy-level work with major donors to research for major universities and institutions.

As a coordinator and senior director, he combines his technical and project related experience for key tactical and strategic thinking and direction. He has published and lectures at Graduate Courses at JHU, Columbia University and others.

More information about seminar here.


Public Health Blg, Herston Room: 113
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