Louie West: My name is Emma “Louie” West and I am a double major international business and environmental studies! I am excited to be a part of the Real Food Challenge team here at Fort Lewis because I believe that making tangible changes to the food that we produce and consume has a measurable impact on my community is some of the most important work we can do!
Kaidee Akullo: I am a freshman here at the Fort and am majoring in Public Health. From a young age, my family has helped me to recognize the importance of food in life and culture. If everyone needs to eat, why not eat in a way that benefits a majority of people and organisms? It is important to me that as many people as possible know that their food choices affect more than just themselves. I am excited to be joining the Real Food Challenge team and learning more about the impact that fair, ecologically-sound, local, and humane foods have on the Fort Lewis campus.
Katrina Rachwitz: I am a sophomore at Fort lewis College. I went vegetarian in seventh grade, and since then I have become aware ofthe impact that what we eat has on not only our health, but also the environment. I believe eating is how we can demonstrate what we believe in every day. So it is very important to me that I eat products that are kind to animals, the environment, and my body.
Ali Scheig: I am a Junior studying environmental studies at Fort Lewis College. Over the years the impact of our food has become more important to me and what it has to do with the environment. Small actions concerning our intake of food can have huge impacts and educate others about what simple things they can do, is why the Real Food Challenge is important to me.
Aolani Peiper: I am currently a Sophomore at Fort Lewis College, majoring in Exercise Science. I am the coordinator for The Real Food Challenge and I am passionate about getting real food into the dining hall. I have eaten non-GMO, organic, and corn syrup free for five years with my family. Real food is important to me and I want to make it a part of everyday life in the students and faculty and show them the difference it can make towards the environment and our bodies.
Rachel Landis: I have served as the Coordinator of the Environmental Center at Fort Lewis College since 2011. During my tenure, I have worked to advance sustainability both on campus and across the region. I have focused many of my efforts on sustainable food systems and sourcing as I believe that food is both empowering and a place of our, the citizen’s, power. My accomplishments in this sector include the successful introduction of the Real Food Challenge at Fort Lewis College, the establishment of a Campus Garden Grown program, the construction of an ongoing Crop Mob program, and the dissemination of Local Food initiatives within and across the curriculum. Prior to arriving at Fort Lewis College, I ran a place-based, immersion semester program at St. Lawrence University where she successfully shifted 80% of food purchases to local sources, launched an on-site farm, and incorporated food ethics into the core curriculum. I sit on the Growing Partners of SW Colorado Steering Committee and the La Plata County Food Policy Council. When im not working on food systems, you can find me out and about schussing through our wild, snowy places, biking high in the hills or – yes, of course – imbibing in the tasty rewards associated with being a foodie.