Rosie Green is an Assistant Professor in Nutrition and Sustainability in the Department of Population Health at the London School of Hygiene and Tropical Medicine (LSHTM). The focus of her work is on the links between nutrition, environment and health, and in particular on sustainable diets and food systems. She also has an interest in developing new interdisciplinary methods and metrics to explore the impacts of food and agriculture on the environment and health. She is currently a co-investigator on a Wellcome Trust grant exploring Sustainable and Healthy Food Systems (SHEFS) in the UK, India and South Africa. She was awarded an LSHTM Fellowship in 2015 to explore whether global dietary transitions can be both healthy and sustainable.