USDA NextGen at Arizona State University - Year One Report
USDA NextGen
at Arizona State University
YEAR ONE REPORT
June 2024
About the Swette Center
The Swette Center for Sustainable Food Systems develops innovative ideas and solutions to the many challenges of current food systems Taking a holistic and transdisciplinary approach, the Center facilitates research, education, public engagement, community-strengthening and policy reform to support sustainable food systems. The Swette Center, a unit within the School of Sustainability and the Global Futures Laboratory, is the focal point for food systems work at Arizona State University.
About USDA NextGen at Arizona State University
In 2023, the Swette Center for Sustainable Food Systems, in partnership with Hawai’i Pacific University, University of Alaska Fairbanks, University of Guam, and FoodCorps, received an $18.5 million grant from the United States Department of Agriculture (USDA) centered on educating the next generation of food systems leaders.
The USDA NextGen program is aimed at creating a pipeline of diverse professionals, trained and ready for future careers in the food and agriculture sector, particularly at USDA The ASUled program includes scholarships for undergraduate and graduate students studying sustainable food systems, paid internship opportunities, workshops to navigate USAjobs gov, a Model USDA event, and more It engages the community as well, hosting conversations about future USDA workforce needs based on community-identified gaps in service.
Cover photo:
Yaquana Williams, MS Sustainable Food Systems graduate student, holding a freshly picked head of lettuce at Desert Premium Farms in Yuma, AZ. This visit was part of a food and farm immersion course, where students toured the state, meeting with farmers, ranchers, entrepreneurs, government staff, and non-profit leaders
The first year of the USDA NextGen Program at Arizona State University (ASU) has been transformative, marked by significant scholarships and internships to prepare students to enter the food and agricultural workforce.
Of note, over 85% of the USDA NextGen scholarship funds were awarded to students from underrepresented populations, including Native American, Native Alaskan, Native Hawaiian, Pacific Islander, Asian, Hispanic, Black, multi-racial, and first-generation college students This exceeds our commitment to allocate at least 75% of funds to these groups This milestone is instrumental in diversifying the USDA workforce, bringing new perspectives and greater representation to the field.
Our scholars and interns have not only gained valuable academic and career experiences but have also enhanced their skillsets through four essential program elements: USDA Info Sessions, Climate Symposiums, USAJobs Workshops, and personalized career advising. Through these components, we are enhancing the student experience and supporting their journey toward achieving their full potential
USDA NextGen scholar Casey White summed up their experience thus far: “Growing up, this sort of thing didn’t seem accessible to me I was interested in food systems but didn’t know if I could focus on it as a career The USDA NextGen program has opened my eyes to the opportunities available. Now, I can see myself having a place at the table.”
The Numbers
For academic year 2023-2024
USDA NextGen Resource Allocation
Total Number of Students*
Total Amount of Money Spent**
Total Amount of Money to Underserved*** Students
Percentage of Money to Underserved Students 86.79% 71.69%
*Includes two students who discontinued. Also includes 10 graduate students who received USDA NextGen scholarships through FoodCorps, however their awards are not included in these scholarship calculations
**Does not include additional scholarship aid provided by Grace Communications Foundation, Agua Fund, and ASU
***Defined as Native American, Native Alaskan, Native Hawaiian, Pacific Islander, Asian, Hispanic, Black, Multi-racial, and/or Firstgeneration college students
Kim Nguyen is a USDA NextGen intern with the Natural Resources Conservation Service (NRCS) One of her biggest takeaways has been “the significance of direct engagement with producers of all scales and demographics.”
Overview Communications
To create a strong pipeline of NextGen workers, we are branding USDA as the “cool” place to work through our marketing and communication efforts We have produced a series of public relations materials that alert our students to our activities and keep USDA top of mind when it comes to career choices.
Promotional Flyer
Promotional Banner
Model USDA
Overview
Model USDA invites USDA NextGen scholars and interns to step into the shoes of food policy decision-makers during a multiday simulation This immersive experience will equip future food systems leaders with insights on the work that USDA does and training on how to do it Through role playing on timely issues before USDA, students will act out real life job functions in a simulated atmosphere.
Simulations will be held virtually and inperson between 2025 – 2028 Each simulation will engage hundreds of undergraduate students in a variety of scenarios – spanning topics like determining the role for environmental sustainability in the Dietary Guidelines for Americans, supporting rural communities, strengthening urban agriculture, and expanding access to food and nutrition education in schools
Model USDA is one of many educational opportunities included in the $18 5 million USDA NextGen grant awarded to ASU, Hawai’i Pacific University, University of Alaska Fairbanks, University of Guam, and FoodCorps. All NextGen programs, including Model USDA, are designed to engage, educate, and empower tomorrow’s food systems leaders
Learning Objectives
Strengthen understanding of highpriority issues facing the nation's food system
Increase awareness of and appreciation for the variety of careers within USDA
Enhance academic, social, and advocacy skills
Types of Roles
Over the course of three days, students will represent staff from federal, state, or local agencies, advocacy groups or associations, or the private sector. They'll collectively work to address a pressing food policy issue, while individually pursuing their organization's priorities using a range of tools and tactics
"ModelUSDAisthekindofprogramthat IwishexistedwhenIwasincollege Not onlydoesitallowstudentstosee themselvesasfoodpolicyleaders,butit alsoconnectsthemtoacommunityof peersatotheruniversitieswhoshare theirsamepassionforbuildingamore sustainablefoodsystem"
This opportunity equips USDA NextGen scholars and interns with the knowledge and skills necessary to effectively navigate USAJobs gov, the official job site of the U S federal government Presented by Dr Kathleen Merrigan, former USDA Deputy Secretary and COO, the session offers practical tips from first-hand experiences to help students strategically secure federal employment. By the end of the workshop, students understand how to effectively search for federal jobs, interpret job announcements, create a compelling federal resume, and successfully submit applications
The workshop highlights the vast array of government agencies and open positions available, ensuring there's something for everyone and enabling students to identify roles that align with their career goals To conclude, attendees leave with a concise checklist for landing a federal job and embarking on public service careers
The content for this workshop is based on a 2023 research report, written by graduate students in the MS in Sustainable Food Systems program at ASU The report can be found online at bit ly/usajobs-report
Learning Objectives
Proficiently navigate the USAJOBS.gov website and its features
Interpret federal job postings to identify well-suited positions that align with career goals
Acquire the knowledge to create a competitive federal resume
USDA is one of the largest and most influential government departments, offering a vast array of career pathways that can be both exciting and daunting for students considering opportunities within This USDA Information Session demystifies these career paths by providing students with an insightful exploration of the diverse opportunities available. The session delivers a comprehensive overview of USDA's mission, its various agencies, and their pivotal roles in shaping agricultural policy, promoting food safety, supporting rural communities, and advancing environmental stewardship Students also gain valuable insights into how their skills and interests align with USDA's mission, setting the stage for rewarding careers.
Climate Symposium
The Climate Symposium provides a comprehensive overview of the latest global climate science and insights into the most effective digital tools for exploring climate change information The event allows students to virtually connect with peers and experts from various regions, engage in group discussions to unearth shared objectives and collaborative solutions, and obtain resources for independent research.
MyUSDA App
The MyUSDA App, set to launch in 2025, places students in roles of USDA problem solvers to develop policy leadership skills The app leads players through creative group simulations that challenge them to think and speak about food and agriculture issues, particularly those related to climate and nutrition insecurity.
Career Counseling
USDA NextGen scholars are given the opportunity to attend exclusive career counseling to ensure they are adequately supported and prepared to enter the workforce upon completion of their studies.
The Students
For academic year 2023-2024
USDA NextGen Graduate Scholars
Javonne Alonzo
MS Sustainable Food Systems, 1st year
Javonne is a food history and culture scholar passionate about understanding how food impacts us beyond consumption. Javonne is a recent graduate of the New York University Food Studies master’s program, where she focused her efforts on learning more about the foodways and cultures across the Black diaspora. Her interests were informed by her FoodCorps service as a food educator and her interdisciplinary HBCU education as a proud Howard University graduate Since completing her AmeriCorps service with FoodCorps, she serves as the New Jersey Program Coordinator. In her role, she supports, coaches, and leads trainings for an annual cohort of service members serving throughout the Garden State Javonne is excited to continue her education in Food Systems to become a more informed and impactful leader in education and food policy. She plans to eventually combine her professional and academic efforts to continue her career in academia, engaging in research and educating future changemakers and thought leaders in food.
Keith Arnold
MS Sustainable Food Systems, 2nd year
Keith attended California State Polytechnic UniversityPomona where he received a BS in Food Science and Technology in 2012. Keith’s work experience includes 5+ years in retail and 9+ years in food manufacturing in quality assurance and as a plant manager He then transitioned to the Air Force Reserve with an interest in financial planning Recently, Keith moved from Northern California to North Carolina where he is continuing his studies in the MS Sustainable Food Systems program as well as looking to become commissioned in the Reserves or Air National Guard
Sarah Bosse
MS Sustainable Food Systems, 1st year
Sarah grew up on a 25-acre farm in Benton, Arkansas. In pursuit of a career that bridges retail and sustainable food systems, she is currently working as the Operational Sales Leader at Bimbo Bakeries USA in Denver, Colorado, where she focuses on reducing food waste. During the Covid-19 pandemic, she turned a food desert into an oasis with a Kentucky Proud Farmer’s Market that generated twenty-five vendors every Saturday While earning her BA in Sustainability at the University of Louisville, she completed a sustainability internship with Aramark Dining Services. Additionally, Sarah managed Canon’s sponsored vertical farm initiative and was featured on the local news for three weeks
Samking Braima
MS Sustainable Food Systems, 2nd year
Samking is a banker and agribusiness professional and has dabbled into politics in the capacity of Deputy Minister of Agriculture and Forestry of the Government of Sierra Leone. In this role, Mr. Braima championed the development of the ministry’s strategic blueprint known as National Agriculture Transformation Plan 2023, which prioritized sustainable rice production and biodiversity management amongst others. Currently, Mr. Braima is a Personal Banking Officer at the First Hawaiian Bank in Kauai, Hawaii. Driven by his passion to contribute to reducing global hunger and food insecurity locally, Samking has also joined other farmers in Kauai at the GoFarm project to continue his work in the ag sector.
Haley Burns
S Sustainable Food Systems, 1st year
is a Program Officer at Builders Initiative, working at the ection of climate and agriculture in the Midwest. Prior to ole, Haley led similar work at the Walton Family dation. Haley has worked across the agriculture sector ding: Environmental Initiative’s Agriculture Program where she convened public, non-profit, and corporate agriculture leaders; Aramark where she managed sustainable food procurement and zero-waste packaging initiatives; KIPP Houston where she launched a food and garden education program; and AmeriCorps FoodCorps. Haley studied Public Health at George Washington University and continues to think of her work in the context of human health and wellbeing
Bridgette Byrd
MS Sustainable Food Systems, 1st year
Bridgette is an AmeriCorps FoodCorps Education Service member partnering with Greater Newark Conservancy in Newark, NJ. In 2022, Bridgette was an interviewee in the Service Member Spotlight Video entitled “Newark Chose Me” and a Thrive Market feature for her service role and commitment to empowering communities of color Her advocacy for food equity and accessibility can be felt far and wide. She has six years of experience serving communities in Greece, Puerto Rico, New Hampshire, and surrounding regions in sustainable global initiatives Similarly, she provides students in grades K-5 with food lessons and culinary experiences in the classroom and on the adjacent school farm.
Emily Cai
MS Sustainable Food Systems, 1st year
Emily is a vegetable farmer currently working in Vermont After graduating with a bachelor’s degree from Temple University and traveling the world for several years, they obtained a master’s degree in Human Rights and Humanitarian Action from the Paris School of International Affairs. In the pursuit of social justice, Emily previously worked to fight against extreme human rights abuses, including fighting the U.S. death penalty and the practice of lethal injection However, after working on a biodynamic farm in Germany for a year, Emily decided to move into the field of agriculture in order to grow food and effect social change at the community level. They have farmed in Maine, the Hudson Valley, and Vermont
Jane Coghlan
MS Sustainable Food Systems, 1st year
Jane earned her bachelor’s degree in Sustainable Food Systems with a minor in Nutrition and Healthy Living from Arizona State University in 2022. As an undergrad, Jane held a student worker position at the Swette Center for Sustainable Food Systems and transitioned into a full-time role as a Food Systems Specialist upon graduation Her expertise stems both from her studies and her work experience on an organic farm in Nebraska. In her current position, Jane plays a critical role in the Center's public relations and projects related to organic agriculture and true cost accounting of food production Additionally, her leadership in organic agriculture and soil health has been recognized through her selection as a board member for the Grain Place Foundation.
Mauricio Cordova
MS Sustainable Food Systems, 2nd year
Mauricio had over 25 years of operational leadership in the non-profit and for-profit sectors prior to becoming the Chief Operating Officer of Episcopal Community Services of San Francisco in 2023 In his immediate past role as the Chief Operating Officer at Loaves and Fishes Family Kitchen in San Jose, Mauricio was responsible for operations, facilities, budgeting, contracts, and meal programs that distribute over 1 8 million prepared meals to the community in the South Bay Mauricio holds a BS in Business Administration from California State University at East Bay, and certificates in Nonprofit Organizational Management from the University of the Pacific
Cesar
Cortes
MS Sustainable Food Systems, 1st year
Cesar is a NYC public high school teacher in the Bronx teaching multiple subjects He enjoys working with diverse student populations and planning events that enrich school culture. Before working in education, his food journey began when his family owned a taquería in Redwood City, CA His food experience continued as a grocery worker, cheesehandler, and line cook. Cesar's proudest year of work was in Nutrition Services at Oakland Unified School District, leading school lunch recipe development and managing school produce markets and taste tests Cesar received his SocialScience AA from De Anza College, his Humanities Certificate from Institut d'etudes Politiques de Paris, his BA in Politics from UC Santa Cruz, and his MS in Adolescent Special Education from Hunter College
Jacob DeFant
MS Sustainable Food Systems, 2nd year
Jacob earned his BS in Agriculture, with a concentration in Crops, Horticulture, and Land Resource Management from California State University at Chico Since graduating, Jacob has gained experience in agronomy, biological control research, regenerative agriculture, and public policy. Currently he works as the Membership and Public Policy Coordinator for Agricultural Council of California, focusing on regulatory and legislative policy in Sacramento Living, learning, and working in one of the most productive agricultural regions of the world has provided Jacob a comprehensive understanding of the issues facing agriculture, ranging from climate concerns to food supply chain issues
Kaysey England
MS Sustainable Food Systems, 2nd year
Kaysey earned his bachelor’s degrees in Business Sustainability and Global Logistics Management at Arizona State University. His passion for sustainability started while living in Davis, California and grew further at ASU when he served as a Program Specialist for ASU Sustainability Practices There, Kaysey and his team partnered with Borderlands Produce Rescue, a non-profit that saves produce destined for the landfill and distributes it to members of the Phoenix Metropolitan Area community. Kaysey currently serves as a Zero Waste Specialist for the City of Phoenix where he and his team aim to lead Phoenix to its Zero Waste Goal by 2050. He loves educating others on adopting a new mindset to live a zero-waste, sustainable lifestyle.
Stephanie Feltus
MS Sustainable Food Systems, 1st year
Stephanie is a Registered Dietitian Nutritionist in Omaha, Nebraska. While working alongside clients who are improving food choices and habits, she realized making healthy, sustainable food choices was a step along the continuum, not only for overall health but for our environment She received her undergraduate degree in Dietetics from the University of Nebraska (UNL). She also obtained her master's degree from UNL in Nutrition and Health Sciences. She began her doctorate at UNL in nutrition with an agronomy minor After taking agronomy courses, she realized her passion was helping create a more sustainable, healthy future for the generations that follow.
Tim Gonzales
MS Sustainable Food Systems, 1st year
After Tim’s military service in the Army, he ventured to Hudson Valley, New York, where he enrolled at The Culinary Institute of America in Hyde Park. There, he pursued his passion for culinary arts and earned an associate degree in the field Tim managed a vineyard and winery for 3 years, a role that deepened his appreciation for agriculture and ignited his interest in sustainable farming. Tim returned to The Culinary Institute of America to earn a bachelor's degree in applied food studies, focusing on sustainability in various aspects of food systems and culture Presently, he serves as the general manager of the Mitsitam Café, located inside the Smithsonian National Museum of the American Indian in Washington, DC.
Jessica Greensides
MS Sustainable Food Systems, 1st year
While pursuing her BS in Sustainability and a Minor in English, Jessica managed multiple Starbucks locations and developed a Partners for Sustainability chapter to promote proper waste and food disposal After graduation, she became a Global Sustainability Fellow with Starbucks Her role involved implementing over 14 water projects in local growing communities to enhance watershed life and address access to clean water. Currently, she serves as the Sustainability and Equity Coordinator at the Greater Stockton Chamber of Commerce Her work has helped over 40 businesses reduce their environmental footprint through energy saving, recycling programs, food waste donation, and compost initiatives
Alissa Haskins
MS Sustainable Food Systems, 1st year
Alissa is a Program Associate in the Bureau for Democracy, Human Rights, and Governance at USAID Before joining USAID/DRG, Alissa was a FoodCorps service member focused on garden and nutrition education, food security, and community development She served in Van Buren, AR and Lowell, MA, where she provided extensive support with classroom and cafeteria engagement centering on community feedback and digital outreach campaigns. Prior to that, Alissa was a Management Analyst for the Naval Criminal Investigative Service, Office of Special Projects Alissa graduated from Edgewood College in Madison, WI, with a BS in Political Science: Global and Comparative Politics and a minor in Economics.
Katie Hogan
MS Sustainable Food Systems, 1st year
Katie recently transitioned careers to have more exposure to the challenges of the food and agriculture industries She is currently a supply planning analyst and produce buyer for a local food service distributor in Arizona. Prior to this role, she worked in the retail grocery industry for 30 years as an operations manager She earned her BA in Food Industry Management with a certificate in Applied Business Data Analytics at ASU. One of Katie’s goals is to lobby for the produce industry in favor of re-examining how produce crops are classified, provide more resources to specialty crops, and work to repair the vitality of healthy agriculture and vegetable biodiversity.
Carolyn Hosannah
MS Sustainable Food Systems, 1st year
Carolyn is a driven community advocate committed to working towards a more equitable food system An avid believer in the power of holistic education, Carolyn works in partnership with entities across the NYC food justice space to deliver peoplecentered policy reform, community advocacy, and environmental harm reduction She served as an FoodCorps Food Education service member, and she taught children in grades K-5 about food and nutrition in the classroom. In this role, she also secured grant funding for maintaining new and existing school and community gardens Carolyn holds a BPS in Food Studies from the Culinary Institute of America
Connor
Kaeb
MS Sustainable Food Systems, 2nd year
Connor is a Government Relations Specialist at GROWMARK, Inc., a farmer cooperative based in Bloomington, Illinois, where he works to represent the interests of the member-owners on state and federal issues Previously he worked as a Farm Underwriter for COUNTRY Financial. He graduated from Hillsdale College with a BA in Politics and a minor in History. Connor’s passion is for protecting and strengthening family farms and rural communities, and he grew up on a dairy farm in Illinois, where this passion was born. Connor currently lives in Wenona, Illinois, with his wife, their two dogs, and three cats.
Leanne Kami
MS Sustainable Food Systems, 2nd year
Leanne was born and raised in Puna on Hawaiʻi island and resides in Panaʻewa with her husband and two sons She holds a BA in Communication from the University of Hawaiʻi at Hilo. As a Strategy Consultant at Kamehameha Schools, Leanne’s work is focused on strengthening local food systems and increasing agriculture production in Hawaiʻi As a Native Hawaiian business owner and principal of Kohana Family Farms and Lelehua Consulting, LLC, Leanne also has working knowledge of agriculture and has spent her career helping non-profits, advocating for farmers, and educating communities in the use of indigenous and regenerative agriculture practices.
MS Sustainable Food Systems, 1st year
Hannah received her undergraduate degree in Human Nutrition and Dietetics from Metropolitan State University of Denver. She went on to complete a Dietetic Internship prior to becoming a Registered Dietitian Nutritionist (RDN). She currently works as a clinical dietitian at Saint Anthony Summit Medical Center in Frisco, Colorado In her role as a clinical dietitian, she provides nutrition assessments and implements nutrition interventions for patients. Her academic and professional experiences have ignited an interest in the interconnectedness of our food systems and our healthcare system
Hannah Leto
Carla Manuel
MS Sustainable Food Systems, 1st year
Carla is a first-generation Filipina immigrant who resides in Portland, Oregon In over a decade of service to Portland Parks & Recreation, she piloted, developed, and was the lead instructor for a Farm-To-School program. After completing a 2-year service with FoodCorps, she is now an educator in the Youth Grow division of Growing Gardens Her first influences for food are memories of sugar cane and rice fields of her grandmother’s village in Culasi and her grandfather’s abundant vegetable garden in Silicon Valley. As a professional Chef, Carla’s lasting message from her instructors was to “respect the land ” Carla’s dream is to help plant seeds of relationship-building with the land, solutions to climate shifts, and aligning families with food sovereignty.
Amy Mattias
MS Sustainable Food Systems, 2nd year
Amy is the Executive Director of the Sun Valley Institute of Resilience (SVIR). In her tenure with SVIR, her team launched the Impact Idaho Fund, published three annual Locally Grown Guides, hosted a plethora of educational and engagement events, and helped build relationships between numerous food producers and interested buyers. Amy was the lead author of their 2050 Food Vision Amy received a BA in Sociology from Western Michigan University in addition to a Certificate in Regenerative Agriculture and Resilient Systems from California State University at Chico.
Jocelyn Moguin
MS Sustainable Food Systems, 2nd year
Jocelyn resides in Washington State and graduated from Arizona State University with a BS in Sustainability and a certificate in Sustainable Food Systems. In 2022, Jocelyn began working with Catholic Charities Food For All program to focus on farm to early childhood education aimed at addressing food insecurity and building healthy futures She was recently recognized as an Unsung Hero by Congresswoman Cathy McMorris Rodgers and Congressman Sanford Bishop for her efforts to combat the rising food insecurity issues our military families face In her free time, you can find Jocelyn enjoying the outdoors, going for long walks, and spending time with her husband and her dogs. She is also an enrolled member of the Muscogee Nation.
Maddie Morales
MS Sustainable Food Systems, 1st year
While studying International Affairs at George Washington University and having the opportunity to travel abroad, Maddie found that sharing a meal was the most powerful way to build genuine connections and learn about different cultures She has worked across the food system for non-profit organizations, federal agencies, and in the private sector, holding positions with FoodCorps, the USDA, and Sweetgreen During her time at FoodCorps, she led the first cohort of 13 service members in Washington, DC schools. Today, she is back in school food, working for DC Public Schools’ Food and Nutrition Services department.
Kaley Necessary
MS Sustainable Food Systems, 2nd year
Kaley graduated from Indiana Wesleyan University with a degree in Biology and International Community Development Since then, she has advocated for strong local food systems by supporting agriculture that increases access to fresh produce in low-resource communities Kaley has 8 years of experience managing market farms, growing vegetables in Texas, Indiana, Illinois, and Arizona. She also has experience teaching sustainable tropical agriculture practices to students and community leaders in Puerto Rico, Dominican Republic, Nicaragua, and Guatemala She is currently a Program Coordinator at the University of Arizona Maricopa County Cooperative Extension in the SNAP-Ed program, working closely with school and community gardens and small growers
Emily Owen
Emily was born and raised in the small border town of Douglas, AZ Having always enjoyed community health work, she studied Care, Health and Society with an emphasis in Public Health for her undergraduate degree from the University of Arizona. During undergrad, Emily interned with Tucson Unified School district to care for their school gardens Now, Emily works for the University of Arizona Maricopa County Cooperative Extension under the SNAP-Ed program. As a Garden Coordinator for the South Phoenix community, she enjoys working closely with school and community gardens to promote local food access
MS Sustainable Food Systems, 1st year
Aaron Poplack
MS Sustainable Food Systems, 1st year
As the Oregon Impact and Partnership Lead for FoodCorps, Aaron collaborates with innovative school leaders to resource their goals for increasing access to food education and nourishing, culturally affirming school meals. He is a member of the Oregon Farm to School and School Garden Network’s Steering Committee, which he chaired from 2019-2022, and part of two Policy Working groups that advocate for Oregon’s farm-to-school grant program and School Meals for All. Aaron also serves on the board of Zenger Farm, a working urban farm in Portland that models sustainable practices Aaron’s passion for food sprouted at the University of Oregon, where he graduated with a Bachelor’s in Environmental Studies.
Megan Quiñones
MS Sustainable Food Systems, 1st year Page 23
Megan is the Program Officer for Grantmaking Programs at the Community Foundation of Greater Greensboro, where they support the design and implementation of various grantmaking programs aligned with the Foundation’s strategic focus on health and wellness, cultural vibrancy, and economic mobility. Prior to relocating to North Carolina, Megan spent two years in Boston, where they completed a year of service with FoodCorps AmeriCorps at the Mayor’s Office of Food Access and then coordinated Volunteer Services at St. Francis House. Megan graduated from Saint Martin’s University with their Bachelor's in Political Science and in Sociology/Cultural Anthropology
Kali Ransom
MS Sustainable Food Systems, 1st year
Kali holds a BA From Hampshire College, where she studied African-American Studies and Sustainable Community Development. She served two years as a FoodCorps Food Education Service Member before joining FoodCorps’s staff as the Massachusetts Program Coordinator Kali’s work experiences have ranged from Social Media Manager for the Farm-Based Education Network, Food and Garden Site Supervisor for the Springfield Public Schools, as well as five summer seasons of farming and youth garden education. Currently, she is a full-time volunteer for the Isha Foundation, working on their Save Soil People’s Movement to end soil degradation and raise human consciousness.
Elizabeth Reilly
MS Sustainable Food Systems, 2nd year
Elizabeth has over a decade of experience working at the intersection of food systems, policy, and communications. At FoodMinds, Elizabeth helped organizations navigate the rapidly evolving food policy, science, and media landscape by leading communications and advocacy campaigns, facilitating stakeholder engagement, spearheading thought leadership platforms and developing science-based storytelling. Previously, Elizabeth worked for Ketchum Global Research & Analytics There, she supported internationally award-winning research and measurement programs and led the group’s Food Subject Matter Expertise team. Elizabeth graduated summa cum laude from Ithaca College with a BS in Integrated Marketing Communications.
Maria Ridoutt Orozco
MS Sustainable Food Systems, 1st year
Maria is originally from Lima, where her journey began at the renowned National Agrarian University in Peru There, she nurtured her love for agriculture and sustainability, earning a BS in Environmental Engineering. Maria also studied Innovation and Technology at Utah State University and Digital Transformation at MIT She has also ventured to Japan to research greywater irrigation solutions. For the past several years, Maria has been based in California, bridging sustainability, agriculture, and community development. She has worked at the University of California Cooperative Extension as a Climate-Smart Agriculture specialist, and currently, she’s a Small Farm Technology Advisor at the Community Alliance with Family Farmers (CAFF), an organization dedicated to empowering small-scale farmers in California through policy advocacy and technical expertise
MS Sustainable Food Systems, 1st year
Alex is from South Central Los Angeles She completed her BA at Colorado College and earned an MA in Latin American Studies from the University of New Mexico. She currently works at the New Mexico Environmental Law Center and at the Center for Social Sustainable Systems She believes in the innate connection between our bodies and nature and the reciprocal relationship humans have with the Earth. She is grounded in the belief that nature takes care of us as long as we take care of nature
Alex Rivas
Imelda Rodriguez Benevides
MS Sustainable Food Systems, 1st year
Imelda is an advocate for food justice and sustainable food systems She earned her BS in Food Studies from Syracuse University in New York, where she co-founded the first nationally recognized Food Policy Club, launched a CSA drop-off program, and helped establish the university’s first slow food café Returning to the Bay Area after graduation, Imelda continued her mission to empower communities through food justice initiatives, serving San Jose, Oakland, and, most recently, as a Dean of Students and Families in San Francisco Currently, she is the Program Coordinator at Nuestra Casa in East Palo Alto and serves as the California Alumni Policy Chapter Lead at FoodCorps, influencing legislative priorities in the state.
Sharla Strong
MS Sustainable Food Systems, 2nd year
Sharla is an enrolled tribal member of the Confederated Tribes of Siletz Indians. After graduating with her Bachelor’s degree from Marymount Manhattan College, she worked in Theater, Documentary, Corporate Communications and Longform News at MSNBC Sharla returned home to Oregon to start the Healthy Traditions project, which seeks to improve the health of Siletz tribal families through educational activities, which promote the use of traditional foods through hunting, gathering, gardening and cooking, food preservation and protecting our natural resources Sharla has also worked as the Youth Development Director in the Siletz Behavioral Health Program, and as the Special Projects Coordinator at the Swette Center for Sustainable Food Systems.
Tim Sullivan
MS Sustainable Food Systems, 2nd year
Tim received his undergraduate degree in Sustainability from San Diego State University He currently works as a paralegal for a criminal defense firm in Tennessee. Being a city slicker by trade, and a farmer at heart, his passion for sustainability was acquired after the birth of his first child and he hopes to utilize his further education to affect positive policy on our food systems in the hopes of helping to end hunger.
Thailiya Thomas
MS Sustainable Food Systems, 1st year
Thailiya currently serves as a FoodCorps School Nutrition Service Member (SNSM) at the Rio School District in Oxnard, CA As an SNSM, Thailiya focuses on district-wide projects that change school cafeteria meals and culture Her main tasks include procuring locally grown produce, developing culturally relevant menu options, coordinating and hosting educational family engagement events, and managing compost waste sorting systems across nine school cafeterias Thailiya graduated with her BS in Urban and Regional Planning with a focus on Resiliency, Sustainability, and the Environment. While at Cal Poly Pomona, she served as a Farm to Table Ambassador In this position, she led collaborative projects and experiential learning opportunities regarding urban agriculture and recruited Cal Poly students to the college's urban agriculture classes and programs.
Tatyana Trujillo
Food Policy and Sustainability Leadership Certificate
After graduating from the University of New Mexico with an MA in Chicano Chicana Studies, Tatyana has shown dedication to working with middle school students as the community schools coordinator in the South Valley of Albuquerque, NM Born and raised in New Mexico, her Nuevo Mexicana roots run deep and have encouraged her to seek a stronger connection to place through agriculture. Studying native food systems and how to grow in a changing climate is at the forefront of Tatyana's passion. Currently, Tatyana is invested in dedicating her time and education to food justice and ensuring young students are at the table for discussion regarding equal access to nourishing foods.
Copeland Vidal
MS Sustainable Food Systems, 2nd year
Copeland received training as an Agronomist from the University of The West Indies in Trinidad and Tobago and Jamaica, majoring in Plant Production and Protection and Soil Science. Copeland has been engaged in agricultural activities for over 30 years He has worked with various stakeholders in the agriculture sector in Jamaica, developing and managing farms, and other environmental related projects. He worked with farmers, environmental groups, community leaders and has taught agricultural science for four years Copeland is also a volunteer for the Great Kids Farm/Baltimore City Public Schools where he informs students about healthy eating habits, the importance of the natural sciences, and sustainable agricultural practices.
Casey White
MS Sustainable Food Systems, 1st year
As an agriculture advocate, small farmer, and enthusiast for rural community resilience and food security, Casey is a Soil Conservationist with the USDA Natural Resources Conservation Service. They graduated from the University of Tennessee with a degree in Agribusiness, focusing on economics, and also hold a certificate of Livestock Management from Michigan State University’s Institute for Agriculture Technology. Casey is active in their community through volunteer board positions and sharing their enthusiasm for agriculture and sustainability They reside in Bunkerhill, Michigan, with their spouse and herding dogs on Felt Plains Farm, a small farm dedicated to raising smallfootprint meat such as rabbit and quail.
Yaquana Williams
MS Sustainable Food Systems, 1st year
Yaquana is an educator, lover of plants, foodie, and herbalist She is a graduate of Pitzer College with a BA in Africana Studies. There, she completed a senior thesis project titled “Finding the Future in the Soil: Black Farm Collectives and Black Liberation ” She is deeply passionate about combating food apartheid in urban communities by looking at how cities are creating urban farms and gardens to increase food access. After graduating, she served as a FoodCorps Service member for a year in the Newark Public School district, creating outdoor garden experiences for children to learn about the power of food. With her knowledge, she has held community workshops in her hometown, teaching residents how to use local plants to support their bodies
Katie Wortman
MS Sustainable Food Systems, 1st year
Katie, a Hawaiʻi Island resident, is dedicated to supporting the local farming community and enhancing access to fresh, nourishing food across Hawaiʻi. Her profound connection to food and natural farming is rooted in cherished memories of her family's farm in Japan She holds a BA in Environmental Analysis from Scripps College, where her undergraduate research took her to Central Japan, where she explored the perspectives and practices of several farmers, including her own family, who have been farming for generations in Ōkutejuku, Mizunami-shi, Japan
USDA
NextGen Undergraduate Scholars and Interns
Ma Lydia Jezreel (Jeje) Arcinas
BS Sustainable Food Systems, 2nd year
Friends and colleagues often ask Ma why she chose to study sustainable food systems at ASU Her answer to that is because she comes from the Philippines, a country blessed with beautiful landscapes and resources, and she wants to share with her fellow Filipinos the proper utilization of their natural resources. Many farmers in their country haven't finished their education, and because of this, as a way of appreciating their service, Ma wants to share with them what she has learned.
Erica Cartaya
BS Sustainable Food Systems, 4th year
Erica is dual majoring in Conservation Biology and Ecology, and Sustainable Food Systems She is striving to graduate with honors as a student of ASU’s Barrett, The Honors College. Erica is currently a virtual intern with the Arizona Association of Conservation Districts and a Realtor in her hometown of Miami, Florida She has experience in a wide variety of professional settings, acquiring negotiation skills, public speaking skills, and collegiality. Erica has aspirations of pursuing her passions to work with the conservation of biodiversity and ecosystems while educating and assisting humanity in living more sustainably from our Earth’s resources.
Rebecca Davidsen
BS Sustainable Food Systems, 4th year
With a profound interest in fostering resilient communities and managing natural resources, Rebecca is pursuing her BS in Sustainable Food Systems at ASU. In group projects focusing on food apartheids, nutritional guideline design, and the study of ecosystem services, Rebecca has showcased her adept problem-solving skills and a deep understanding of the complexities within food systems Rebecca is poised to bring her wealth of knowledge, unwavering dedication, and collaborative spirit to the food systems field. Motivated by a passion for education and inspiring stewardship of the environment, she embodies a sense of responsibility towards our natural resources.
Tristan Fogarty
BS Sustainable Food Systems, 2nd year
Tristan is passionate and energetic, aiming to leverage his knowledge in sustainable food systems in his internship at USDA’s Natural Resources Conservation Service. Prior to ASU, his academic journey includes earning two degrees from Estrella Mountain Community College and graduating with honor roll recognition from Arizona Agribusiness and Equine Center. Tristan brings a diverse skill set to sustainable food systems, including teamwork, motivation, planting knowledge, flexibility, physical labor, and computer proficiency Driven to expand his expertise, he aspires to combine his knowledge of food science and ecology to support sustainable farming practices. His ultimate goal is to establish his own sustainable farm that harmonizes nature and agriculture
Kyle Galkin
BS Sustainable Food Systems, 4th year
In recent years, Kyle has found a passion for sustainability. It all began with doing trash pickups along California waterways. He felt such a great feeling of accomplishment and felt like he was making a difference, but not enough for his liking He decided to start a non-profit organization, SustainSD, to help make San Diego a better place to live. His organization will be building composts and gardens at schools in search for closed loop systems He has goals of mitigating food waste, educating youth on sustainability, and improving soil quality in his area. He has a high degree of passion and drive. He will go to any ends to help create a sustainable future.
Kaeleb Kramer
BS Sustainable Food Systems, 4th year
As an aspiring professional passionate about reshaping the future of food production, distribution, and consumption, Kaeleb’s career has been a deliberate exploration across diverse sectors of the food industry and related sustainable energy fields He obtained his AB degree from Scottsdale Community College and is now in his final year of the BS in Sustainable Food Systems at ASU. His experiences reflect a commitment to continuous learning and an unwavering desire to make a lasting impact. He has gained insights that merge into a vision of a future where sustainable energy intertwines with efficient food systems With a robust foundation, a dedication to learning, and a desire to drive meaningful change, he aims to contribute substantially to the evolving landscape of food system sustainability
Daniel Larson
BS Sustainable Food Systems, 4th year
After a long career in manufacturing, Daniel wanted to change careers into something that could have a positive impact on society and our communities. Receiving his Bachelor of Science in Sustainable Food Systems from ASU has given him the tools and credentials to be able to make this dream a reality
Nathan McCune
BA Sustainability, 4th year
Nathan is a senior at ASU, pursuing a BA in Sustainability with a minor in Business and a certificate in Sustainable Food Systems. He will be continuing his education at ASU to pursue a master’s degree in Sustainable Solutions. Nathan realized that his involvement working within the food service industry aligned with his interest in sustainability through food waste management. His experience within the food service industry has allowed him to collaborate with people from diverse backgrounds and fully grasp the amount of food waste produced by the restaurant industry Nathan brings communication, collaboration, and adaptability to sustainability, driven by a passion for creating change in the present that will benefit future generations.
Kathleen McMahon
BA Sustainability, 2nd
year
Kathleen is an undergraduate student majoring in Sustainability with a certificate in Sustainable Food Systems. As a student passionate about sustainability, one of her primary involvements has been with ASU's Campus Student Sustainability Initiative (CSSI) Being a member of CSSI has allowed her to work on a variety of projects and explore ideas to improve campus sustainability. Through the NextGen program, she served as a Food Sustainability Intern at USDA Rural Development This role allowed her to gain insights into rural communities across Arizona and understand the USDA's efforts in supporting these communities through diverse projects each year.
Rachel Murphy
BS Community Health, 4th year
Rachel is a passionate and creative senior at Arizona State University studying Community Health and Sustainable Food Systems. With a strong interest in advocacy and communications, she excels in creative storytelling, educating the public about policy and sustainability Her collaborations have been featured in news outlets nationwide, and her online videos have garnered over a million views. Outside of school, she enjoys foraging for wild food, cooking plant-based meals, and creating art. With strong leadership skills, clear communication, and creative thinking, Rachel is committed to building sustainable and resilient food systems that support the health and connection of our planet and communities.
Kim
Nguyen
BS Sustainability, 3rd year
Kim is pursuing a degree in Sustainability, complemented by a minor in Global Health and a certificate in Sustainable Food Systems With a profound interest in research, Kim has actively contributed to the Food-Water-and-Energy-Systems for Change and The Futures of Deep-sea Mining projects, earning recognition for her work as a part of the Sustainability Undergraduate Research Experience Program. In addition to her academic and research pursuits, Kim is currently serving as a NextGen intern, collaborating with the USDA’s Natural Resources Conservation Service. Fueled by her passion for driving positive change, she hopes to play a crucial role in shaping a more sustainable future for Arizona communities
Megan Roth
BS Sustainable Food Systems, 3rd year
Megan is from Cleveland, Ohio and she is passionate about creating city and state policy with a focus on the connection between sustainability and overall community health and nutrition. She has worked vastly different jobs which has helped her develop a diverse skill set including communicating with others, working collaboratively, creative thinking, quick problem solving, and leadership.
Jaidyn Valdez
BS Sustainable Food Systems, 2nd year
Jaidyn is an ambitious college student pursuing a degree in Sustainable Food Systems with a minor in Spanish. She is passionate about agriculture and caring for the environment, specifically through her commitment to achieving the 17 Sustainable Development Goals. She hopes to use her education to promote food security and clean water/sanitation in global areas. In her free time, she enjoys artistic activities such as painting, creating music, and videography She enjoys connecting her creativity and enthusiasm for agricultural cultivation in spaces, for others to experience as well. Jaidyn is driven to administer her knowledge in the field of sustainability and improve her community and others.
Hina Weeks
BS Sustainable Food Systems, 3rd year
Hina is an enthusiastic college student pursuing a BS in Sustainable Food Systems at ASU She has gained knowledge in human nutrition, sustainable ecosystems, and intercultural communication from her coursework. During her time thus far at ASU, Hina has served as an Eco Rep to organize sustainability events, educate the community, and engage in volunteer work She also has experience working in retail, allowing her to develop strong customer service and communication skills. With her diverse skills and commitment to sustainable practices, Hina aims to contribute meaningfully to the field of sustainable food systems
Sarah White
BS Sustainable Food Systems, 3rd year
Sarah is an innovative individual whose interest in sustainability is rooted in her passion for environmental equity and improving human interactions with natural systems. Sarah is currently a dedicated student at ASU pursuing a BS in Sustainable Food Systems In addition to her studies, Sarah works with an aquaponic farm to supply sustainably grown produce to her community. By combining skills developed through her experience with horticulture, academia, and hospitality, Sarah implements versatile approaches to a sustainable world, understanding that complex problems often require creative solutions. After completing her degree, Sarah is excited to delve deeper into urban agriculture and work to improve food security and accessibility within communities across Arizona
Creating the future of food
Dr. Kathleen Merrigan (middle), Executive Director of the Swette Center for Sustainable Food Systems and former USDA Deputy Secretary and Chief Operating Officer, meeting with “her students" at the ASU Walton Center for Planetary Health Kumar Chandran (left), former student and current Acting Under Secretary for the USDA Food, Nutrition and Consumer Services, and Jane Coghlan (right), current graduate student and USDA NextGen scholar.
This is what building a pipeline of leaders looks like!
