Will is studying Environmental Science and Environmental Studies at the University of Wisconsin-Madison. He is planning on graduating in May, 2016. He conducts research with Professor Molly Jahn to promote the creation of sustainable food systems. Will’s history with food systems has been an interesting one. He has production experience with both small scale organic CSA’s as well as large scale industrial dairy farming. The inspiration for this cookbook–a food waste capstone with Professor Holly Gibbs–has opened his mind up to the importance of managing the entire food supply chain. He hopes that the Madison community will be able to utilize the tips and recipes in this cookbook to significantly reduce the food waste at home.
Astrid studies Conservation Biology and Environmental Studies at the University of Wisconsin-Madison. While she is an environmentalist, gardener and an all-around lover of the outdoors, she has always been primarily devoted to the kitchen, where she loves to spend time cooking healthy, delicious food. Her past experiences in landscape ecology research have taught her that separate components of biological systems are deeply interconnected, something that she has realized also applies to food waste created by the food system. She believes that changing the way consumers view and interact with food can significantly impact how other sectors of the food system operate and how food waste is managed. Food waste is an important topic, and Astrid hopes resources like this cookbook will spread awareness of this issue, as well as inspire cooks to make simple lifestyle changes to reduce food waste in their homes.
Hannah is a junior studying Life Science Communication and Environmental Studies at the University of Wisconsin-Madison. She is currently working toward earning certificates in Global Health and African Studies, and she plans to work in environmental health communications after graduation in May 2017. Her class experience with scientific communications has prompted thought about how science interacts with everyday life, spurring her interest in a food waste project applicable to the average college student. Hannah’s international experience has allowed her a glimpse of how different communities view food and environmental health. She hopes this cookbook will be used as an educational tool in teaching others that the average person can adopt more environmental and health-friendly attitudes toward food consumption.
Halie is a senior graduating with a bachelor of science degree in Interior Architecture and a certificate in sustainability from the University of Wisconsin-Madison. After graduation, she plans to work for an architecture firm in Milwaukee. Although her main goal with receiving her certificate is getting background knowledge on sustainable building practices as she works toward her LEED accreditation, a lot of her classes have exposed food waste as a huge issue and it has piqued her interest. She has found that the more she learns about it, the more she see’s her opportunities to make a difference with her daily choices.