Jocelyn Boiteau is a registered dietitian and applied research professional with 12 years of experience in the nutrition and sustainable food systems sectors. Most recently, she studied food loss and waste of perishable, nutritious foods as a PhD student and postdoc at the Tata-Cornell Institute for Agriculture and Nutrition at Cornell University.

In her doctoral work, Jocelyn examined the extent and determinants of food loss along fresh tomato value chains from farm to urban retail in South India. As a postdoctoral associate, she built upon this work and investigated food loss and waste pathways at the global level. She is the lead author of a forthcoming book, Wasted Potential: Tackling Food Loss and Waste Across Transforming Food Systems, which will be published in 2025 as part of the Springer Nature Sustainable Development Goals Series. Prior to her work at Cornell, Jocelyn was the Project Administrator for the Food Aid Quality Review at the Friedman School of Nutrition Science and Policy at Tufts University.

Jocelyn holds a Ph.D. and B.S. in Nutritional Sciences from the Division of Nutritional Sciences at Cornell University. She completed her dietetic internship to become a registered dietitian at Brigham and Women’s Hospital.