Bailey holds a Masters in Global Human Development from Georgetown University with specializations in nutrition, food security, and humanitarian emergencies. During her tenure at Georgetown, Bailey worked with the Office of Maternal and Child Health and Nutrition at USAID and served as a consultant and research analyst alongside the team leading the World Bank’s COVID-19 food security response. Additionally, as part of her graduate Capstone project, she consulted with Project Concern International and Global Communities to identify and recommend opportunities to mainstream climate action into the organization's projects and operations. Prior to grad school, Bailey served as a Global Health Corps Fellow with Jhpiego in Uganda. There, she led the New Program Development team, where she wrote winning grants from leading international institutions such as UNICEF and spearheaded the technical program design of new maternal and child health projects. She also spent two years in Rwanda promoting agricultural interventions to childhood malnutrition with Gardens for Health International. Bailey also holds a BA in International Studies and a Minor in Public Health from American University and is originally from Colorado.
First Year Placement
Phnom Penh, Cambodia
Based in Phnom Penh, Cambodia, Bailey is working as a Nutrition Officer with the UN World Food Programme (WFP). In this role she serves as the focal point for nutrition in schools, leveraging WFP’s extensive school meals program as a platform to enhance the health and well-being for school-aged children across Cambodia. Specifically, her work involves optimizing the nutritional content of the school meals rations; supporting the development and roll out of a large-scale social behavior change campaign; piloting strategies to improve the food environment in and around schools; engaging in research on the consumption of unhealthy foods and beverages amongst primary school children; providing technical assistance to the Ministry of Education at the National and sub-National levels; and integrating nutrition-sensitive considerations throughout WFP’s education portfolio.