Profile
Olivia is a Researcher in Health Modelling at the University of Oxford's Environmental Change Institute. She is working under the mentorship of Dr Marco Springmann modelling the diet-related health and environmental impacts of food and agricultural policies in the UK and Europe.
Olivia holds a PhD and MSc in Animal Science and a BSc in Nutritional Sciences from McGill University in Montreal, Canada. Her PhD research focused on the interplay of synergies and trade-offs among dimensions of diet sustainability – notably nutrition, health, and climate – in Canadian diets. She has extensive experience with nutrition data analysis and linking nationally representative nutrition data to environmental impact databases.
Her latest publication in Nature Food explored changes to nutrition, health, and climate outcomes from partially substituting animal with plant protein foods in Canadian diets. The work received attention from media outlets like Radio-Canada and the Canadian Broadcasting Corporation.
Publications
Auclair, O., Eustachio Colombo, P., Milner, J., Burgos, S.A. Partial substitutions of animal with plant protein foods in Canadian diets have synergies and trade-offs among nutrition, health and climate outcomes. Nature Food, 2024, 5: 148-157. doi: 10.1038/s43016-024-00925-y.
Auclair, O. & Burgos, S.A. Carbon footprint of Canadian self-selected diets: Comparing intake of food groups, nutrients, and diet quality between low- and high-greenhouse gas emissions diets. Journal of Cleaner Production, 2021, 316: 128245. doi: 10.1016/j.jclepro.2021.128245.
Auclair, O. & Burgos, S.A. Protein consumption in Canadian habitual diets: Usual intake, inadequacy, and the contribution of animal- and plant-based foods to nutrient intakes. Applied Physiology, Nutrition, and Metabolism, 2020, 46: 501-510. doi: 10.1139/apnm-2020-0760.
Auclair, O., Han, Y., Burgos, S.A. Consumption of milk and alternatives and their contribution to nutrient intakes among Canadian adults: Evidence from the 2015 Canadian Community Health Survey – Nutrition. Nutrients, 2019, 11: 1948. doi: 10.3390/nu11081948.