Andy Jones is a public health nutritionist whose research examines the role of agrobiodiversity in contributing to healthy diets, strategies to adapt consumer food choices to mitigate climate change, and the implementation of public health policies to improve the health of individuals and communities.

Andy is currently Associate Professor of Nutritional Sciences in the School of Public Health at the University of Michigan. He received his PhD in Nutritional Sciences from Cornell University, and holds BA degrees from the Pennsylvania State University in Geography and Film.