Rate My Professor Kim Anastasiou

Dr. Kim Anastasiou is a Research Fellow at Stretton Health Equity within the Stretton Institute at the University of Adelaide. She holds a PhD from Deakin University, where her doctoral research centered on describing and quantifying the environmental impacts of ultra-processed foods, and a Bachelor of Nutrition and Dietetics (Honours) from Flinders University completed in 2017. Prior to joining the University of Adelaide in October 2023, she worked as a Research Dietitian at the CSIRO, Australia's National Science Agency, contributing to investigations into the health and sustainability aspects of food systems. Her career trajectory reflects a commitment to integrating nutrition science with environmental sustainability.

Anastasiou's research interests focus on the dual health and environmental consequences of modern food systems, particularly ultra-processed foods, shifts in dietary guideline terminology regarding foods to limit, and strategies for sustainable diets such as Mediterranean-style patterns and upcycled foods. Notable publications include 'A conceptual framework for understanding the environmental impacts of ultra-processed foods' (Sustainability, 2022, cited 192 times), co-authored with Phillip Baker, Michalis Hadjikakou, and Gilly Hendrie; 'From harmful nutrients to ultra-processed foods: exploring shifts in foods to limit terminology used in national food-based dietary guidelines' (Public Health Nutrition, 2023); 'Environmental co-benefits of a Mediterranean-style dietary pattern: a modelling study' (Public Health Nutrition, 2025); 'Upcycled foods: A nudge toward nutrition' (Trends in Food Science & Technology, 2022); and 'Increasing Children's Vegetable Consumption: Translating Evidence Into Practice' (AJPM Focus, 2024). She has influenced public discourse through advocacy, serving as Youth Liaison for the 2021 United Nations Food Systems Summit, receiving the 2022 Early Career Alumni Award from Flinders University for her work on sustainable diets, and appearing on podcasts like Foodies in the Field to discuss ultra-processed foods' impacts. Additionally, she holds an executive board position with an advocacy organization promoting healthy food options for children and contributes to policy discussions on national food strategies.