At the Swette Center for Sustainable Food Systems, students work with faculty to develop innovative ideas and solutions to the many challenges of the food system. Under the Certificate for Food Policy and Sustainability, graduate students perform research and complete courses that integrate holistic solutions and build up policy frameworks that look to the future of the food system. In partnership with TMG Think Tank for Sustainability, I'm conducting research with fellow students about the… Show more At the Swette Center for Sustainable Food Systems, students work with faculty to develop innovative ideas and solutions to the many challenges of the food system. Under the Certificate for Food Policy and Sustainability, graduate students perform research and complete courses that integrate holistic solutions and build up policy frameworks that look to the future of the food system. In partnership with TMG Think Tank for Sustainability, I'm conducting research with fellow students about the digitization of urban food systems, and how geospatial technologies can assist in building resilient food systems. Show less

Blue Hill at Stone Barns is considered one of the leading restaurants in sustainable food systems and agriculture under the chef and author Dan Barber. Located in the heart of Stone Barns Center for Food and Agriculture, Blue Hill has garnered widespread acclaim and accolades for providing a cutting-edge dining experience that explores the intricacies of regenerative agriculture and promotes the relationships between chefs, farmers, and eaters. As a captain, I was in charge of leading a team of… Show more Blue Hill at Stone Barns is considered one of the leading restaurants in sustainable food systems and agriculture under the chef and author Dan Barber. Located in the heart of Stone Barns Center for Food and Agriculture, Blue Hill has garnered widespread acclaim and accolades for providing a cutting-edge dining experience that explores the intricacies of regenerative agriculture and promotes the relationships between chefs, farmers, and eaters. As a captain, I was in charge of leading a team of chefs and support staff to cultivate a world-class experience that was tailored to the restaurant's and diner's needs. Additionally, I participated in a six-month "F.A.R.M.S" apprenticeship where I crafted weekly newsletters, research proposals, and participated on daily farm chores. Show less