Pam Koch is the Executive Director and Research Associate Professor of Nutrition Education at the Tisch Center for Food. She conducts research about the connections between a just, sustainable food system and healthy eating, and she translates her findings into useful resources for educators and policy makers.

Pam is the primary author of the three Linking Food and the Environment (LiFE) curriculum series books: Growing Food; Farm to Table & Beyond, and Choice, Control & Change. Pam speaks about nutrition education and sustainable food systems at meetings and conferences across the country. She also collaborates with several groups that are working to increase access to healthy, sustainable food around New York City, including Wellness in the Schools, Edible Schoolyard, and Food Corps. She completed her BS and MS degrees in nutrition at Rutgers University, The State University of New Jersey, and her EdD and RD from Teachers College, Columbia University.