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Faces of Sustainability
As Assistant Director of SCU’s Food and Agribusiness Institute, Erika French-Arnold is creating opportunities for students as well as promoting food justice education on a larger scale.
Makena Wong and Paloma Sisneros-Lobato were inspired to establish the Food Recovery Network at SCU after researching the organization for a project for their upper-division SLURP class.
Some may say she’s passionate, others may say she’s over involved, but if one thing is for sure, Lisa McMonagle demonstrates commitment and drive for sustainable and just food.
Passion for food justice and sustainability are key components of Bronco Urban Gardens (BUG). Carly and Ruth bring this and more as the Silicon Valley HealthCorps members.
Since Rose Madden became the Forge Organic Garden Manager in November 2012, over 150 events occurred at the Forge--including volunteer workdays, courses using the garden as a living laboratory, department gatherings, and gardening workshops. Get to know Rose Madden, SCU's organic garden manager.
One of humanity's greatest impacts with the earth is the relationship with food. Robert "Bob" Lubecky strives to create a more sustainable dining experience for SCU and in the process, is helping to change the way the food industry works.
The Forge Garden recently hired a new Organic Garden Manager. Rose Madden, an SCU alumna, has big plans for increasing fruit and vegetable production at The Forge and for enhancing the garden's educational component. Read more about Rose and her plans for expanding SCU's own community garden.
Assistant Professor Chris Bacon of the Department of Environmental Studies and Sciences has been conducting research on sustainable food systems and food justice in Nicaragua during the past several summers. Read about how he is working to combat food insecurity and issues of food injustice and hear his advice for creating a more sustainable global food system, which is a critical part of a more ecologically, environmentally, and socially just world.
Senior Chris Freeburg is on a mission: to build a University-wide commitment to be "Water Bottle Free." He sees this project as a means for social change, education, and awareness; it's not simply about forbidding students to purchase bottled water. "This pledge is not just a Band-Aid solution to a problem on-campus; it is part of a larger change of consciousness in our society about our consumption and our waste," Freeburg said. He hopes to garner more support for the "Water Bottle Free" pledge from the campus community during Earth Week.
Santa Clara's Food and Agribusiness Institute (FAI) was established in 1973 in the Leavey School of Business. The graduate institute initially provided an agribusiness MBA, which was later adapted into a food and agribusiness concentration in the early 2000s.
As a man who produces his own food, Eric Drake has clear standards for the quality of food he and his staff serve at the Adobe Lodge.
The BUG crew is energized and ready to provide fresh, local food and empower the community to make healthy decisions about where their food comes from.