Second Nature Manages the Climate Leadership Network of 450+ colleges and universities that have signed the President's Climate Commitments. During this fellowship, I will provide guidance for the role that carbon offsets play in college and university climate action plans, and support and expand Second Nature's programs specific to carbon offsets: C2P2 and the Offset Network.

The Fermentation School is a women-owned and women-led virtual education company that amplifies the voices of independent creators to empower learning and build culture. We are building a global community of female and femme-identifying educators to share knowledge about fermentation across the food system. In addition to our model, which prioritizes profit for independent creators, we are invested in the social impact of food system education, and in seeding research and teaching about food system resilience, either by assisting women in recording their knowledge and stories or making grants to fermentation and food system education. http://www.fermentationschool.com

Carbon Harvest is a start up project working towards an innovative regional carbon management platform that allows individuals and businesses in Southern Appalachia to offset their carbon emissions through investing in local farms. Carbon offset purchases made through the platform help to sponsor the establishment of edible agroforestry systems on farms, in community orchards, and public lands. https://www.carbonharvest.co/

I specialize in project development/special projects for food ideas and food businesses. From farms to processors and retailers, agriculture groups, non-profits, and thought leaders. My specialties for the business sector are values-driven strategy and sustainable supply chain development. I also work with restaurants and processors on sustainability, product development, or supply chain development. I also do pop-up butchery and charcuterie schools around the world to teach people about farming, butchery, and charcuterie. I am also a writer, operating in a freelance capacity. My work explores the intersection of food, land, people, and justice. (see examples at clippings.me/MeredithLeigh) I provide content editing for other writers who focus on food and farming systems. I have authored two books: The Ethical Meat Handbook: Complete Butchery, Charcuterie & Cooking for the Conscious Omnivore. (New Society Publishers, 2015) and Pure Charcuterie: The Craft & Poetry of Curing Meats at Home. http://www.mereleighfood.com

Educational program development, teaching, research coordination, farm records, food preservation, staff facilitation, community outreach and networking.

Consult to develop and deliver one of the largest sustainable agriculture conferences in the southeastern US. Networking, fundraising, operations management, staff and volunteer facilitation, event execution and evaluation.