Alissa Bilfield received her PhD in Public Health from Tulane University, her Master of Science in Environment and Development from the London School of Economics and her Bachelor of Arts in Political Science from Vanderbilt University. She is a faculty member in Nutritional Sciences Program and the Department of Environmental and Occupational Health Sciences in the School of Public Health.
Her interests include sustainability, innovation and entrepreneurship, and food certification systems. Her interdisciplinary background includes work and research in the government, nonprofit and academic sectors that has spanned the United States and 14 different countries, ranging from Guatemala to Sri Lanka. Bilfield is also a social entrepreneur herself, having co-founded a food literacy and cooking education nonprofit called The Cookbook Project. When she is not working with farmers, community members, and food entrepreneurs in the field, she is hiking with her dogs, rock climbing, meditating and cooking.