We are thrilled to introduce our three new student fellows to the Food Institute Team for the 2017/18 year!
Student Fellow: Annabel Epstein ’18
Annabel is a senior majoring in Journalism and minoring in Sustainability. She grew up in Germany, in a family where love has always evolved around the kitchen table. Annabel loves to cook, and after interning at a DC food hub she realized that getting local, sustainably grown food at an affordable price is much harder than it should be. She was inspired to become a sustainability minor to better understand the problems of the American food system. Annabel has written for the food section of the Washington Post Express, and currently writes about the intersection of food and Judaism for the Jewish Food Experience. She can’t wait to start writing for the GW Food Institute this fall.
Student Fellow: Christina Sivulka ’18
Christina is a rising senior majoring in environmental studies and minoring in sustainability and communications. Her passion for sustainable agriculture was seeded after taking The Sustainable Plate with Professor Merrigan, and grew during her study abroad in Italy where she worked on local farms, learning about Italian and American nutritional standards and food policies. During summer 2017, Christina will be working with The Environmental Defense Fund’s Ecosystems Program which strives to meet the growing needs for food, water, and infrastructure in ways that improve the environment and benefit the economy. She is delighted to be working with the Food Institute during her final undergrad year at GW.
Student Fellow: Sage Wiley ’19
Sage is a rising junior majoring in public health with a minor in nutrition. She is very passionate about reducing food insecurity across the United States and improving health disparities through increased accessed to nutritious and sustainable food. Growing up in a farm town in Pennsylvania, Sage has always been interested and involved with bringing local food to family dinner tables and, in future endeavors, hopes to connect this sustainable local food movement with improved health. Sage is excited to continue learning about sustainable food agriculture during this school year as President of Green GW and as a Student Fellow at the Food Institute.
Also joining the Food Institute for the 17/18 school year are four Food Institute Ambassadors. Ambassadors will bring together students on campus for events, dinners, and discussions about food. These four students have outstanding experience and interest in food, and we’re delighted to have them on our team as well!
Sarah Bacharach is a sophomore studying Environmental Studies and Public Health. She believes creating a more sustainable, resilient planet starts at our plates. Her interest in agricultural systems stems from growing up around a family of chefs combined with her passion for the outdoors. At GW, Sarah is an active member of the GroW Community Garden, serves as Director of Communication for Green GW, and is currently working with the Sigma Kappa house manager to implement the first compost system in GW Greek life housing. This summer she will be continuing her pursuit of making the world more sustainable by interning at the 100 Resilient Cities, specifically dealing with growing food security issues. This past year, the Food Institute has inspired her to be a more conscious consumer and she could not be more thrilled to serve as the 2017/18 ambassador.
Ana Blanco is a senior studying Global Public Health and Environmental Studies and minoring in Sustainability. She has worked as an Environmental Technician, sampling air and soil, and as an outreach coordinator for Anacostia Riverkeeper, that aims to protect and restore the Anacostia River. Ana is interested in food and agriculture issues and hopes to continue her studies in environmental law.
Aubrey Moulton is a senior a majoring in public health and minoring in business administration. She grew up on a flower farm in Connecticut where she learned about food security in her own community by growing fresh fruits and vegetables for local soup kitchens. Aubrey is passionate about increasing access to fresh foods and changing eating behaviors to create positive health outcomes for individuals and communities.
Lauren Petersil is a senior in the Elliot School of International Affairs, concentrating in International Environmental Studies. Born and raised in California, Lauren has always had an interest in agriculture and sustainability. She recently spent a summer in Jordan studying water scarcity and researching innovations in water delivery systems. Although she is passionate about all-things related to food policy, she is especially interested in the resource strains generated in food packaging and transport.