Meaghan Tobin

Meaghan Tobin

Year: 2014-2015
Nominating Institution: New York University
Field of Interest: Journalism
Placement Organization: National Center for Food Safety Education and Research
Placement Location: Taipei, Taiwan

About Meaghan

(updated 6/2015) Meaghan is a Luce Scholar based in  Taipei, Taiwan , where she supports the work of the  National Center for Food Safety Education and Research , a partially government-funded organization housed in the Institute for Food Science and Technology at National Taiwan University. Taiwan is currently grappling with an ongoing series of food safety and public health challenges, and this placement has allowed Meaghan to observe the reactions of the government, academia, and the public to these challenges as they emerge. Outside of the office, Meaghan can mostly be found studying Mandarin, cooking, and exploring in search of Taipei’s best dumplings on the city YouBike system. Before beginning the Luce program, Meaghan was a Fellow at Meridian Institute, where she supported mediation and consensus-building processes around complex social and political issues. At Meridian, Meaghan helped to develop policy recommendations for local, state, and national policymakers to increase access to nutritious foods; assisted the U.S. government and ministries of foreign governments in evaluating results-based payment systems that reduce deforestation and environmental degradation in developing countries; and supported multi-stakeholder dialogues to inform the United Nations Framework Convention on Climate Change negotiation process. Meaghan also enjoyed contributing to the continued development of the Meridian Fellowship program. Meaghan graduated in 2012 from New York University, where she studied food studies, nutrition, and public health. Her academic work focused on the relationship between politics, economics, and the global food and agriculture system. Prior to attending NYU, Meaghan graduated summa cum laude from Johnson & Wales University with a degree in Baking & Pastry Arts. As part of her studies, Meaghan spent several months living in Ireland and working as a pastry chef at a resort hotel. She has also been an artisan bread baker and worked on farms in Massachusetts and New York's Hudson Valley.  In the fall, Meaghan will return to her home state of Massachusetts to begin the Master’s program in International Law and Diplomacy at the Fletcher School at Tufts University. She hopes to focus on the economic and regulatory connections drawn by the global food system between countries, and international trade and political economy, specifically within Pacific Asia.
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