Stephanie Scarmo is an officer with the Kids’ Safe and Healthful Foods Project, a collaboration between The Pew Charitable Trusts and the Robert Wood Johnson Foundation, which provides analysis and evidence-based recommendations on policies that affect the safety and healthfulness of school foods. In this role, she leads research and analysis efforts aimed at improving school nutrition. Before joining Pew, Scarmo was a staff scientist at the Center for Science in the Public Interest in Washington, collaborating with coalition partners from national, state, and local agencies to advance nutrition policy issues. She also was a research associate at the Rudd Center for Food Policy and Obesity at Yale University
Scarmo earned master’s and doctoral degrees in epidemiology, with a focus on nutrition, from the Yale School of Public Health and a bachelor’s degree in biology from Villanova University. She also completed a postdoctoral fellowship at the New York University School of Medicine.