Dr. Marco Springmann is interested in policy analysis and questions related to sustainability.
He is currently working on an Oxford Martin Programme on the Future of Food project, together with researchers from the Nuffield Department of Population Health, the Department of International Development, and the Environmental Change Institute, in developing an integrated model of environmental sustainability, health, and economic development. The aim of the project is to systematically assess the impacts of climate change, economic development and changing dietary habits on the global food system, and to analyse the effects of current and future policy approaches.
In his doctoral research, Dr. Springmann has focused on the distributional impacts of national and global climate policies, and on options for integrating the responsibility for consumption-driven greenhouse gas emissions into policy-making. Earlier research projects dealt with climate change adaptation, the relationship of sustainability and long-term discounting, and the effects that aerosols have on local air pollution.
Dr. Marco Springmann holds two Master degrees, one in Physics from Stony Brook University, New York, and one in Sustainability with concentration in Ecological Economics from the University of Leeds, UK. He has taken part in a structured graduate program at the German Institute of Economics Research (DIW Berlin), and he completed internships at the German Federal Ministry for the Environment, and research visits at Resources for the Future, the European Investment Bank, and the China Energy and Climate Project (CECP) of Tsinghua University and the Massachusetts Institute of Technology (MIT).