What we eat is a daily decision with far‑reaching social and environmental impacts. From how ingredients are grown and sourced, to how meals are prepared, eaten, and what happens after the plate, we will take a deep dive into how Penn's campus food system is taking steps towards circularity.

This Earth Week panel brings together Penn Dining chefs, local food partners, campus growers, and researchers to explore how informed decisions around food can reduce waste, lower emissions, and build more resilient food systems. Panelists will share how Penn is closing the loop across the food lifecycle, from regional sourcing and plant‑forward cooking to composting and innovative research that turns food scraps into new materials.

The conversation will expand on how institutions and individuals alike can move beyond linear models and toward circular food systems that inspire meaningful climate impact. Panelists:

• Chef Shazad Khan, Director of Culinary, Penn Dining
• Steven Green, Director of Operations, Penn Dining
• Emylee Fleshman, Program Coordinator, Penn Farm
• Colin Andersen, Outreach Specialist, The Common Market
• Yasaman Amirzehni, Graduate Researcher & Project Lead, DumoLab

Attendees will leave with a deeper understanding of where their food comes from, where it goes next, and how everyday choices on campus and beyond can help to close the loop.