Rebecca Boehm is an economist with the Food & Environment program at the Union of Concerned Scientists. In her role, she conducts applied economic research to advance the development of a healthier, more sustainable, and equitable food system. Prior to joining UCS, Dr. Boehm was a postdoctoral fellow at the Rudd Center for Food Policy and Obesity at the University of Connecticut, with a joint appointment in the UConn Agricultural and Resources Economics Department’s Zwick Center for Food and Resource Policy.
Her research has focused on understanding the implications of food choices for climate mitigation and adaptation, evaluating federal nutrition programs including the Food Insecurity Nutrition Incentive program, and assessing public health interventions to encourage healthy eating among children. Her research has been published in various journals including Climate, Food Policy, Journal of Nutrition Education Behavior, and Public Health Nutrition.
Dr. Boehm has a BA in ecology and evolutionary biology from Princeton University, and a MS and PhD from the Tufts University Friedman School of Nutrition Science and the Agriculture, Food, and Environment program. She has been quoted in the Chicago Tribune, Vice Munchies, the Washington Post, among other outlets.