BIO
Alida (she/her) grew up on the coast of Maine. After graduating from high school in Portland, she spent a year farming in Spain and New Zealand, where her interest in food systems was sparked. Alida earned a BA in Philosophy and Environmental Studies at St. Lawrence University in 2017, making sustainable agriculture the center of her senior research. Since 2018, Alida has been living in Vermont and working in the food system in various capacities— Most recently as a farm hand and summer camp cook, and previously as a Local Food Access Coordinator where she managed hunger relief programs, and worked with charitable organizations to increase their local food offerings. Before the pandemic, Alida worked as a Farm-to-School Coordinator, educating elementary students through cooking and gardening, encouraging them to build a deeper understanding of where our food comes from and its impact on our bodies, communities, and ecosystems. As an MS student in the Food Systems Program at UVM, Alida is thrilled to be deepening her own understanding of food’s impact on our bodies, communities and ecosystems. Alida recognizes the inseparable link between these metrics of sustainability and sees great potential for improvements in our food system to influence social, economic, and environmental justice. In her free time, Alida enjoys crafting of all kinds (sewing, ceramics, stained glass, printmaking) and spending time in nature.
Bio
Alida (she/her) grew up on the coast of Maine. After graduating from high school in Portland, she spent a year farming in Spain and New Zealand, where her interest in food systems was sparked. Alida earned a BA in Philosophy and Environmental Studies at St. Lawrence University in 2017, making sustainable agriculture the center of her senior research. Since 2018, Alida has been living in Vermont and working in the food system in various capacities— Most recently as a farm hand and summer camp cook, and previously as a Local Food Access Coordinator where she managed hunger relief programs, and worked with charitable organizations to increase their local food offerings. Before the pandemic, Alida worked as a Farm-to-School Coordinator, educating elementary students through cooking and gardening, encouraging them to build a deeper understanding of where our food comes from and its impact on our bodies, communities, and ecosystems. As an MS student in the Food Systems Program at UVM, Alida is thrilled to be deepening her own understanding of food’s impact on our bodies, communities and ecosystems. Alida recognizes the inseparable link between these metrics of sustainability and sees great potential for improvements in our food system to influence social, economic, and environmental justice. In her free time, Alida enjoys crafting of all kinds (sewing, ceramics, stained glass, printmaking) and spending time in nature.