Research Scientist

Michelle Tigchelaar

Dr. Michelle Tigchelaar (she/her) 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.

Contact

mtigch@stanford.edu

View Full Stanford Profile

Publications

Masuda, Y., Parsons, L., Spector, J., & et al, . (2024). Impacts of warming on outdoor worker well-being in the tropics and adaptation options. One Earth. https://doi.org/10.1016/j.oneear.2024.02.001
Global Ocean Forum, . (2023). Report on Assessing Progress on Ocean and Climate Action: 2022-2023. Global Ocean Forum, ROCA Report. https://globaloceanforum.com/wp-content/uploads/2023/11/Assessing-Progress-on-Ocean-and-Climate-Action-2022-2023-High-Res.pdf
Cao, L., Halpern, B., Troell, M., Short, R., Zeng, C., Jiang, Z., Liu, Y., & et al, . (2023). Vulnerability of blue foods to human-induced environmental change. Nature Sustainability. https://doi.org/10.1038/s41893-023-01156-y
Spencer, R., & Tigchelaar, M. (2023). Leveraging Blue Foods for Low-Carbon Food Systems. Stanford Center for Ocean Solutions. https://bit.ly/BlueFoodWP
Crona, B., & et al, . (2023). Four ways blue foods can help achieve food system ambitions across nations. Nature, (616), 104–112. https://doi.org/10.1038/s41586-023-05737-x
Tigchelaar, M. (2022). COP27 policy brief: Pathways toward low-carbon food systems. https://bit.ly/COP27policybrief
Tigchelaar, M., & et al, . (2022). The vital roles of blue foods in the global food system. Global Food Security, 33. https://doi.org/10.1016/j.gfs.2022.100637
Naylor, R., Kishore, A., & Sumaila, U. (2021). Blue food demand across geographic and temporal scales. Nature Communications, 12, 5413. https://doi.org/https://doi.org/10.1038/s41467-021-25516-4
Tigchelaar, M., & et al, . (2021). Compound climate risks threaten aquatic food system benefits. Nature Food, 2(9), 673-682. https://doi.org/10.1038/s43016-021-00368-9
Short, R., & et al, . (2021). Harnessing the diversity of small-scale actors is key to the future of aquatic food systems. Nature Food, 2, 733-741. https://doi.org/10.1038/s43016-021-00363-0
Leape, J., & et al, . (2021). The vital roles of blue foods in the global food system. Center for Development Research (ZEF) in cooperation with the Scientific Group for the UN Food System Summit 2021. https://doi.org/10.48565/scfss2021-bg71
Tigchelaar, M., Battista, D., & Spector, J. (2020). Work adaptations insufficient to address growing heat risk for U.S. agricultural workers. Environmental Research Letters, 15(9). https://doi.org/10.1088/1748-9326/ab86f4
Tigchelaar, M. (2020). Satellites for supply-side water balancing. Nature Food . https://www-nature-com.stanford.idm.oclc.org/articles/s43016-020-0036-7