Olivia obtained her BSc in Nutritional Science from McGill University in 2018, then went on to complete her MSc (‘20) and recently, her PhD (‘24) from McGill in Animal Science. Her graduate research involved use of national dietary data from the 2015 Canadian Community Health Survey - Nutrition to assess the role of animal and plant protein foods in Canadian sustainable diets. Her latest project published in Nature Food modeled the nutrition, health, and climate impacts of partially substituting animal with plant protein foods in Canadian self-selected diets. She recently started a post-doc at the University of Oxford involving modeling the health implications of food and agricultural policies in the UK and Europe.
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