In addition to producing this blog for my own interest and enrichment, I am using it to cover part of a class assignment as I pursue a Masters of the Environment (MENV) degree with a specialization in Sustainable Food Systems. The MENV program is a professional masters program, meaning the focus is on imbuing skills to be put to use in the professional world, as opposed to studying an academic subject from a purely research and analysis basis.
The centerpiece of the MENV program is a capstone project which is done in conjunction with an external partner, usually a local municipality, non-profit or business. At the moment my team of 3 and I are engaged in a capstone project with Boulder Organic Foods, a Boulder based refrigerated soup company which emphasizes organic and gluten-free ingredients and a passion for freshness and quality.
The MENV program includes 3 specializations in addition to Sustainable Food Systems, including Environmental Policy, Renewable and Sustainable Energy, and Sustainability Planning and Management. Other capstone project groups are working with diverse organizations including The Nature Conservancy, Rocky Mountain Institute, Boulder County Sustainability Office, Regional Transit District - Denver, Outdoor Industry Association, and many others.
Just about a year ago I was living in Michigan and working at the Marquette Food Co-op (read more about MFC), wondering what the future held for me. Today I am roughly half way through with my Masters program at University of Colorado Boulder. The transitions from worker to student (and soon, back to worker) and from the flat watery Midwest to the doorstep of the Rockies were swift and dizzying, but essential to my success.