My research and leadership on campus has focused on the intersection of environmental issues and social justice. I am specifically passionate about food justice and in addition to being an environmental science and policy major, I am a sustainable food concentrator. As an intern for the Year on Climate Change, I helped organize programming for the conference and advised for the “Global Flavors” food event at the opening reception, which re-created cherished recipes from students across the world with local New England ingredients.

“My research and leadership on campus has focused on the intersection of environmental issues and social justice.”

I designed a similar event as part of the Bridge-Up Leadership Scholarship: I worked with Dining Services and the Wellness Center to run a three-part workshop where students could discuss their questions and needs with the directors of both offices. The students also had a session with the college nutritionist. The goal of the workshop was to educate more students, especially first-years, on the specific resources and services that Smith provides on wellness. In addition, I’ve been a part of participatory research projects at Smith—investigating Morocco’s female-led climate mitigation and resiliency efforts with Professor Camille Washington-Ottombre—and beyond—at the University of Vermont’s Agroecology and Livelihoods Collaborative. I am an advocate for rooting academic research in community participation and co-authorship.