2018 Banquet Recap 

The Winter Banquet serves as an opportunity for guests and our members to gain educational exposure to a themed topic while networking with other community members and activists. This is also an opportunity for ESW students to share everything they've been working on over the course of fall semester. It begins with a Project & Networking Expo, where both our members and other sustainability-focused organizations are invited to present followed by a series of notable speakers who present their perspectives on various aspects of the banquet's theme. 

The 2018 banquet theme was Sustainable Agriculture. We will be adding a Speaker Panel to the event this year! See more details below for the list of guest speakers, event logistics, and other information. For any questions about this event, please contact the current Public Relations officer of ESW-RIT.

This is not a fundraiser, tickets help cover the cost for meals and speakers

Project Expo

Students and community members set up to network and learn about projects happening on campus  and in the surrounding Rochester community. 

Guest Speakers and Panelists

 

Ed Harwood, Chief Science Officer at Aerofarms

Callie Babbitt, Associate Professor at Golisano Institute for Sustainability

 

Chris Hartman, Founder and President of the Headwater Food Hub

 

Ryan Pierson, Director at The Good Food Collective

 

Evan Zachary, Director at Flower City Pickers

 

Dawn Carter, RIT Community Garden Coordinator and RIT Senior Lecturer

 

Nate August, Wegmans Organic Farm Manager

 

Erin Bullock, Founder of Mud Creek Farm and owner at Wild Hill Farm

 

Lauren Caruso, Taproot Collective Leadership Team and Educator at University of Rochester


Leslie Knox, Board Member and Volunteer Manager at Taproot Collective

Main Speaker Presentations:

        Sustainable Food Systems Thinking: a milking stool strategy

        Sustainable Management of Food Waste-- From Farm to Fork

        Agriculture technology: The future of our food system*

Local food from RIT Catering:

Fledging Crow Vegetables- Keeseville, NY (beets)
Remembrance Farm- Trumansburg, NY (beets)
Hurd Orchard- Holley, NY (apples)
Finger Lakes Farmer’s Cooperative- Auburn, NY (Acorn Squash)
Autumn’s Harvest- Romulus, NY (eggs)
Lively Run Dairy- Interlaken, NY (goat cheese)
Bozza’s Pasta- Hilton, NY (Pasta)
 

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