Dawn has witnessed first-hand how our current food system affects people's lives, and she is committed to shaping policies for a more sustainable and healthful future, informed by research. She came to EWG from a community health center in Boston, where she proudly served as an Albert Schweitzer fellow. Previously she interned at the USDA's Center for Nutrition Policy and Promotion during the formulation of the 2010 Dietary Guidelines for Americans, helped prepare and promote healthy school meals at D.C. Central Kitchen and worked on both clinical and epidemiological cancer studies in California. She holds an M.S. in nutrition communication from Tufts University and a B.S. in nutritional sciences and toxicology from UC Berkeley. After hours, Dawn can be found chasing after her son or teaching nutrition or kids "cooking" classes.