Meaghan Tobin B.A. Food Studies '12 named Luce Scholar

NYU Steinhardt News

Meaghan Tobin B.A. Food Studies '12 named Luce Scholar

Meaghan Tobin, a graduate of the undergrad Food Studies program in 2012, was named a Luce Scholar by the Henry Luce Foundation for 2013-14. The scholarship program is a nationally competitve fellowship aimed at enhancing the understanding of Asia among potential leaders in American society.  

Below is more information about Tobin and her research interests.  We congratulate her on this terrific achievement!

Meaghan Tobin
Age: 25
Degrees: B.S. in Food Studies, Nutrition and Public Health, New York University;
A.S. in Bakery and Pastry Arts, Johnson & Wales University
Nominating Institution: New York University 
Field of Professional Interest: International Agriculture, Trade & Development 

Meaghan Tobin is a Fellow at Meridian Institute, where she supports mediation and consensus-building processes around complex social and political issues with national and global implications. Meaghan provides support for policy dialogues, negotiations, and strategy development projects focused on food and health, agricultural development, natural resource management, and climate change mitigation and adaptation. At Meridian, Meaghan has helped to develop policy recommendations for local, state, and national policymakers to increase access to nutritious foods; assisted the U.S. government and ministries of foreign governments in evaluating results-based payment systems that reduce deforestation and environmental degradation in developing countries; and supported multi-stakeholder dialogues to inform the United Nations Framework Convention on Climate Change negotiation process. Meaghan has also provided strategic support for projects targeting reduced emissions from oil consumption and production in North America, and contributed to the continued development of the Meridian Fellowship program. Meaghan graduated in 2012 from New York University, where she studied food studies, nutrition, and public health. She also took courses in economics and international politics, and her academic work focused on understanding the relationship between political and economic forces and the global food and agriculture system. During her time at NYU, Meaghan conducted research on open campus spaces to investigate the potential of developing innovative urban agriculture systems. She held a number of intern positions at regional agricultural development organizations, and served as President of Slow Food NYU. Prior to attending NYU, Meaghan graduated summa cum laude in 2010 with a degree in Baking & Pastry Arts from Johnson & Wales University. As part of her studies, Meaghan spent several months living in Ireland and working as a pastry chef at a resort hotel. She has also been an artisan bread baker and worked on farms in Massachusetts and New York's Hudson Valley. Meaghan grew up in New England and is an accomplished figure skater. She has an abiding love for languages and linguistic anthropology, and has studied Spanish, French, Arabic, Irish, and Mandarin Chinese.