P. K. Newby, ScD

Adjunct Associate Professor of Nutrition, Harvard T. H. Chan School of Public Health

P.K. Newby, ScD, MPH, MS, is an adjunct associate professor of nutrition at the Harvard T. H. Chan School of Public Health. She's a scientist, gastronome, and author with more than twenty years of experience researching diet-related diseases; studying how people make food choices; and teaching students and the public about all things food and nutrition, person to planet. She is an award-winning educator at Harvard (Teaching Innovator Award, 2015-2016) and has participated on the Private and Public, Scientific, Academic and Consumer Food Policy Group at the John F. Kennedy School of Government since 1999. Her passion for nutrition stems not only from science but from a life-long love affair with food developed from whipping up fabulous dishes in her own kitchen and working in the restaurant industry for ten years.

Beyond the university, Newby spends most of her time writing, speaking, cooking, and consulting to help build a healthier, more sustainable world, one delectable bite at a time. She is a thought leader who speaks locally, nationally, and internationally; a recent highlight includes a talk on American Food 2.0 and the future of food in Milan, Italy at the 2015 world's fair dedicated to "Feeding the Planet, Energy for Life." She recently authored Superfoods, a National Geographic special edition magazine featuring a five of her favorite recipes (January 2016) and coauthored Foods for Health: Choose and Use the Very Best Foods for Your Family and Our Planet (National Geographic, 2014). She is a regular contributor at Zester Daily, an online publication promoting dialogue about what we eat and drink, and communicates with the public on her own blog, Cooking and Eating the PK Way. She was also one of the "best undiscovered cooks" on ABC's "The Taste" (2014-2015), where she created globally inspired, plant-based cuisine.


  • ScD Harvard School of Public Health