Dr. Gregory Baker is a Professor in the Department of Management and Entrepreneurship at Santa Clara University's Leavey School of Business, where he has taught since 1988. His teaching and research focus on food loss and sustainability, food insecurity and its impact on nutrition, and design thinking in the food sector.
Dr. Baker's scholarship has appeared in numerous journals including the American Journal of Agricultural Economics, the International Food and Agribusiness Management Review, Agribusiness: An International Journal, the Journal of Agricultural and Resource Economics, Resources, Conservation and Recycling, and Agriculture and Human Values. He is also the author of Introduction to Food and Agribusiness Management. His research has explored consumer attitudes toward food safety and the relationship between strategic management and firm financial performance. He served as co-editor of the International Food and Agribusiness Management Review from 1999 to 2002.
In 2009, Dr. Baker was named a Fellow of the International Food and Agribusiness Management Association, the organization's highest honor. He is also a recipient of the Excellence in Research Award from the Cooperative League of the USA and has received numerous Extraordinary Faculty Awards at Santa Clara for teaching, research, and service, as well as the University President's Special Recognition Award.
Dr. Baker serves on the boards of Presentation High School in San Jose, Martha's Kitchen, a local soup kitchen serving 2.5 million meals per year, and Gravity Water, an international NGO focused on providing clean drinking water to school children. He previously served on the board of the International Food and Agribusiness Management Association.
Before joining Santa Clara, Dr. Baker held teaching and research appointments at New Mexico State University and Purdue University. He holds a Ph.D., M.S., and B.S., all in Agricultural Economics, from Purdue University.