Episode 24: Sustainable Food Systems at UNC-Chapel Hill

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Laura Mindlin, Claire Lorch, and Scott Myers of UNC-Chapel Hill

Laura Mindlin, Claire Lorch, and Scott Myers of UNC-Chapel Hill

Guests:

Claire Lorch
Garden Manager and Education Coordinator, Carolina Campus Community Garden

Laura Mindlin
Coordinator, Edible Campus UNC

Scott Myers
Director of Auxiliary Services, UNC-Chapel Hill

Host: Kaia Findlay
Podcast and Communications Manager, Campus Energy and Sustainability Podcast

Feeding a campus is no small task. Tackling sustainability in that campus’ food system -- a system that encompasses the growing, harvesting, processing, packaging, transporting, marketing, consumption and disposal of food -- isn’t either.

In this episode, the Campus Energy and Sustainability Podcast’s new manager, Kaia Findlay, explores what makes food systems sustainable at the University of North Carolina-Chapel Hill with three interviewees, each working with a different food-related organization on campus: Laura Mindlin, coordinator for Edible Campus UNC; Claire Lorch, garden manager and education coordinator for the Carolina Campus Community Garden; and Scott Myers, director of auxiliary services for UNC. The interviewees discuss the role their organization plays in the food system on campus and their efforts in sustainability, and as a group they reveal how the campus has addressed a variety of food-related issues and challenges.

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Episode Transcript:

The following is an automated transcription of this episode which will include errors and omissions. You can listen and follow along with the text here:

https://otter.ai/s/uxK404BeQkWHpr6z7l0yMA

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Episode 24: Sustainable Food Systems at UNC-Chapel Hill - Transcript

Episode 1: Rachel Chadderdon Bair - at the intersection of food, healthcare, economy and environment

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Rachel Chadderdon Bair, Photo credit: Jacqueline Luttrell

Rachel Chadderdon Bair, Photo credit: Jacqueline Luttrell

Guest: Rachel Chadderdon Bair, Director for Sustainable and Innovative Food Systems, Kalamazoo Valley Community College
Kalamazoo, MI

Host: Dave Karlsgodt, Principal, Fovea, LLC, Seattle, WA

Co-Host: Greg Farley, Professor of Biological Science and Director of the Chesapeake College Center for Leadership in Environmental Education, Wye Mills, MD

Production Assistance:
Kristen Thompson

Overview

What happens when a community college, a hospital, a mental health care service, and a city government convene around one idea? This episode, Dave Karlsgodt and co-host Greg Farley sit down with the Director for Sustainable and Innovative Food Systems at Kalamazoo College, Rachel Chadderon Bair, who is working at the center of just such a collaboration. 

Rachel is helping build a program at Kalamazoo’s Bronson Healthy Living Campus that’s aimed at helping the next generation of workers in the food system to understand the nexus of food, health, the economy, sustainability, and community. Her ultimate goal? A complete remodeling of the food system in southwest Michigan. For now, though, she’s focused on bringing more stability to the program and developing projects over the next five years that maximize collaborations between local farmers, the school, and the hospital. Rachel describes her successes and challenges thus far, answers questions about course transferability, funding, institutional constraints, business practices, and the challenges of running a farm without consistent care over weekends and holidays. At the heart of all this is the question: what does it take to change a food system?

Resources

Episode Transcript:

The following is an automated transcription of this episode which will include errors and omissions. You can listen and follow along with the text here:

https://otter.ai/s/QAOpjkyORKmNyf6d0MCx4Q

You can find a text-only version of the transcript here:

Episode 1: Rachel Chadderdon Bair - at the Intersection of Food, Healthcare, Economy, and Environment - Transcript