Andrew May is a PhD student working for UVM Extension’s Center for Sustainable Agriculture where he is the Sustainable Agriculture and Food Systems Researcher. He conducts advanced research projects related to sustainable agriculture and food systems and leads research partnerships with statewide, regional, and national partners. Andrew hopes to develop his research interests at the nexus of human health, environmental sustainability, and policy development in the SDPEGS program.

Prior to joining UVM, Andrew worked to develop the capacity of numerous farm and food systems organizations throughout the U.S. as a coordinator, analyst, researcher, and consultant. As a graduate student, Andrew studied the capacity of food policy councils and their impact in rural communities, while expanding upon his background of school food development by examining nutritional content and environmental impact of meals served in U.S. school districts. He comes to UVM with a Master’s of Science in Agriculture, Food and Environment from Tufts University, and a BS in Sustainable Development from Appalachian State University.