Nurturing the Future of Sustainability

A Meeting of Minds at Stanford University

Claire Turner, our Senior Sustainability Manager, was a guest speaker for a class exploring food, design, and sustainability at Stanford. Both undergraduate and graduate students eagerly absorbed her insights, curious about her career journey, her decision to return to graduate school during the pandemic, and her path to the Good Eating Company, where she believes she can make a real impact on the food system.

Spreading Knowledge with a Joyful Heart

Claire enthused, "I love engaging with students who ask all the hard questions." Her passion for sustainability shone through as she drew a map of the food system to demonstrate the complexities of building a regenerative supply chain. The students adored the visual aid, prompting Claire to exclaim, "I realized I should be adding this map to all my presentations!"

The Stanford Campus Farm: A Model for Sustainable Dining

After imparting her wisdom in the classroom, Claire visited the campus farm, where a portion of the food grown is used in campus dining. She praised Stanford for setting a high standard for sustainable dining in higher education, adding, "It was great to have a chance to visit the campus and see what they are up to.

Claire's heartwarming experience at Stanford is a beautiful reminder of the importance of sharing knowledge and nurturing the next generation of sustainability champions. Through these exchanges, we can cultivate a brighter, more sustainable future for all. So let's continue to spread curiosity and ignite the passion for the well-being of our planet and its inhabitants.