Dr. Michelle Tigchelaar is an interdisciplinary scientist whose work focuses on the impacts of climate change on food systems, spanning the aquatic and terrestrial and the ecological and human. She obtained a MSc in Climate Dynamics from Utrecht University, and a PhD in Oceanography from the University of Hawaii. She is currently a Research Scientist with the Stanford Center for Ocean Solutions where she coordinates the Blue Food Assessment, a coalition of international researchers working to produce an integrative assessment of the role of aquatic foods (food from marine and freshwater systems) in transformations towards healthy, sustainable and just food systems. Her active research involves developing tools for assessing blue-green climate risk, and identifying climate impacts and adaptations for food worker health.