Sarra Talib
Gund Graduate Fellow
Ph.D. Candidate in Food Systems
Member, Food Agency Lab
- MS, Development Management, American University
- BA, Economics, George Washington University
Areas of expertise
Circular Economy, Food Waste, Design Thinking, Scaling Deep, Social Sustainability
BIO
Sarra Talib is a transdisciplinary social scientist exploring systems-based approaches to designing waste out of the food system. She is a Graduate Fellow at the Gund Institute for Environment and a former fellow at the Food Systems Research Institute, member of the Food Agency Lab, and PhD candidate in Food Systems at the University of Vermont. Her research explores circularity as a framework for sustainable food systems, with a focus on the role of chefs as change agents in the transition to a circular economy for food.
Other roles at the University of Vermont (UVM) include developing and teaching undergraduate Food Systems courses, collaborating with Sodexo (UVM Dining) on food waste initiatives, and supporting the development of the inaugural Climate Kitchen, where she currently advises an interdisciplinary team on circular menu design. Prior to taking a deep dive into academia, Sarra spent over 12 years in management consulting and international development in the global agri-food sector. She has a BA in Economics from George Washington University, and an MS in Development Management from the School of International Service, American University.
Advisor: Amy Trubek
Bio
Sarra Talib is a transdisciplinary social scientist exploring systems-based approaches to designing waste out of the food system. She is a Graduate Fellow at the Gund Institute for Environment and a former fellow at the Food Systems Research Institute, member of the Food Agency Lab, and PhD candidate in Food Systems at the University of Vermont. Her research explores circularity as a framework for sustainable food systems, with a focus on the role of chefs as change agents in the transition to a circular economy for food.
Other roles at the University of Vermont (UVM) include developing and teaching undergraduate Food Systems courses, collaborating with Sodexo (UVM Dining) on food waste initiatives, and supporting the development of the inaugural Climate Kitchen, where she currently advises an interdisciplinary team on circular menu design. Prior to taking a deep dive into academia, Sarra spent over 12 years in management consulting and international development in the global agri-food sector. She has a BA in Economics from George Washington University, and an MS in Development Management from the School of International Service, American University.
Advisor: Amy Trubek