Edward Spang, Ph.D.
Food Science and Technology
Ph.D., The Fletcher School of Law and Diplomacy, Tufts University
M.A.L.D., The Fletcher School of Law and Diplomacy, Tufts University
B.A., Dartmouth College
Dr. Spang’s research focuses on characterizing and optimizing the efficiency of linked water, energy, and food resource systems. He is particularly interested in applying methods for measuring and monitoring these systems and their interrelationships in high-resolution and across multiple scales, both geographic and temporal. He further seeks to understand the influence of external markets, technological innovation, and policies on this integrated food-water-energy nexus. His recent publications explore the linked relationship between water and energy resource systems, the drivers and environmental impacts of on-farm food losses, and an in-depth review of the academic literature on food loss and waste.