Dr. Emily Belarmino (née Morgan) is an Assistant Professor in the Department of Nutrition and Food Sciences and the Food Systems program at the University of Vermont. Her work explores the links between diets, the environment, and human health. Dr. Belarmino’s current research focuses on (1) food and nutrition security among at-risk populations and (2) sustainable diets. She works both domestically and internationally.
Dr. Belarmino holds an undergraduate degree in environmental studies from Mount Holyoke College and master’s degrees in public health and agriculture, food, and environment from Tufts University. She has a PhD in public health and policy from the London School of Hygiene and Tropical Medicine, where her dissertation explored opportunities to leverage Fijian fruit and vegetable value chains for nutrition. Dr. Belarmino completed post-doctoral training in community nutrition at Cornell University working on projects related to rural health and local food systems in the United States.