Amanda Wood is a research affiliate at the Duke World Food Policy Center. She came to Duke as a visiting researcher from the Stockholm Resilience Centre at Stockholm University, Sweden in 2023, and served as a research associate in 2024. She is now at the Swedish University of Agricultural Sciences in Uppsala, Sweden where she lives with her husband. Amanda is a transdisciplinary researcher focusing on co-creating more sustainable food systems in the Nordic region and globally. With a background spanning nutrition science, public health, food policy and sustainable food systems, she applies systems-thinking to solving food system challenges. She focuses on producing and translating research that could be used by food system actors to spur positive transformations of food systems. This work has allowed her to develop networks across national and UN agencies, business networks and key food system actor initiatives, in addition to staying grounded in the scientific literature. She holds a Ph.D. in food policy from the University of Auckland in New Zealand where she studied front of pack food labeling development in Australia, New Zealand and the United Kingdom. She holds a Master’s of Public Health from the University of Auckland, and a Bachelor of Science in nutrition science with a chemistry minor from Indiana University.
She also produces a podcast series titled Nordic Foodology where she explores the question “How we can shape food systems that help us and our planet thrive?”
- ORCID ID: orcid.org/0000-0001-6977-9145
- LinkedIN Profile: http://www.linkedin.com/in/amandawood3
Recent Publications
Amanda Wood, Jack Daly, Jourdan Foulger, Rujia Xie, Norbert L.W. Wilson. Cultivating an ethos of “everyday convergence”: insights from Multiscale RECIPES Network for food waste reduction. Humanities & Social Sciences Communications (2025) 12:1658. https://doi.org/10.1057/s41599-025-05905-6
Wood, Amanda; Swan, Janice; Masino, Talia; Tornqvist, Bjork. Meat is healthy, green and vital to social and economic sustainability: frames used by the red meat industry during development of the Nordic Nutrition Recommendations. Environmental Research, ISSN 0013-9351, E-ISSN 1096-0953, Vol. 2, no 1, article id 015010. DOI: 10.1088/2976-601X/ad8e6b
Gudmannsdottir, Ragnhildur; Gunnarsdottir, Steina; Kenderesi, Emese; Thorgeirsdottir, Holmfridur; Torfadotir, Johanna Eyrun; Gunnarsdottir, Ingibjorg; Thorsdottir, Inga; Wood, Amanda; Geirsdottir, Olof Gudny; Birgisdottir, Bryndis Eva; Halldorsson, Thorhallur Ingi. Vegan and omnivore diets in relation to nutrient intake and greenhouse gas emissions in Iceland. Scientific Reports, E-ISSN 2045-2322, Vol. 15, article id 18190. DOI: 10.1038/s41598-025-03193-3
Gudmannsdottir, Ragnhildur; Gunnarsdottir, Steina; Geirsdottir, Olof Gudny; Gudjonsdottir, Maria; Gunnarsdottir, Ingibjorg; Porgeirsdottir, Holmfridur; Torfadottir, Johanna Eyrun; Jorgensen, Michael Sogaard; Niero, Monia; Wood, Amanda; Ogmundarson, Olafur; Birgisdottir, Bryndis Eva; Halldorsson, Porhallur Ingi. Greenhouse gas emissions of environmentally sustainable diets: Insights from the Icelandic National Dietary Survey 2019–2021. Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 467, article id 142906. DOI: 10.1016/j.jclepro.2024.142906
Scheuermann, Mary Katherine; Wood, Amanda; Gordon, Line; Roos, Elin; Schultz, Lisen. Leverage points for increased grain legume consumption: a Swedish case study. Renewable Agriculture and Food Systems, ISSN 1742-1705, E-ISSN 1742-1713, Vol. 39, article id e27. DOI: 10.1017/S1742170524000267
