Not only can goats make yoga classes more exciting, but they are also voracious eaters with the ability to rehabilitate damaged ecosystems. At Eden Hall Campus, nine glorious grazing goats are used to remove invasive plants in an effort to bring native vegetation back to the campus.

Food isn’t just fuel— it can be a gateway into complex systems of access, agriculture, belief, storytelling, and revolution. CRAFT at Chatham University and the student Eden Hall Fellows have teamed up to discuss all of this and more in their two-day virtual conference “Food in Uncertain Times.”

Master of Food Studies student Quayla Allen is both an undergraduate alumna of Chatham,and an incoming graduate student and recipient of the Edna Lewis Foundation Scholarship. Her work centers on uplifting Black women and addressing issues of equity within the food and beverage world.

MAFS alum and Pittsburgh bartender, Drew Cranisky is helping alumni hone their at-home bartending skills this Saturday as part of our Virtual Reunion Weekend. We caught up with Drew to learn more about his experience of the restaurant industry during the pandemic and some of the virtual silver linings he has found.

Eden Hall Campus is now home to a microgrid, a contained energy grid that can use locally-generated energy to power its surroundings. Nelson DiBiase, MSUS + MBA ‘21 played a crucial role in setting up the microgrid for Elsalma Field, which will power the outdoor classroom, a future hoop house, and more.

Clare Clark is a traveler, a hiker, a cook, a kayaker, a cat mom, and a painter. But above all, she is a lover of food and all that it encompasses. Learn more about the work she is doing in sustainability, her love of produce, and her plans for the future in this for-students, by-students feature.

ChathamU grad student Mary Schrott already had a career in sustainability before getting her master’s. So why did she decide to pursue her MSUS + MBA with us? “Not a lot of universities offer both business and sustainability graduate degrees. I find the combination extremely valuable.” Learn more about Mary in this student spotlight.

Master of Arts in Food Studies students at Chatham University take a class called "New Product Development" where they apply the methodologies and practices of product development to create something tangible… and tasty. In this video, you'll see how MAFS students helped develop Afterglow, a ginger-infused whiskey distributed by local Pittsburgh distillery Wigle Whiskey.

Falk School faculty offer a variety of tools sampled from some of the world’s leading sustainability-minded organizations in a new Field Guide for Future Sustainability Leaders.

“One of the things that Downtown Pittsburgh struggles with is that people don’t think of it as a neighborhood—but it is,” says alumna Caitlin Fadgen, Master of Sustainability + MBA ’17. That’s what she aims to change in her work with Pittsburgh Downtown Partnership (PDP).

Alumna Feyisola Akintola explains that her Master of Sustainability + MBA Dual Degree taught her to push boundaries and make a difference in her role as Special Initiatives Manager for Mayor Bill Peduto at the City of Pittsburgh.

That glass of milk is nutritious and refreshing, but how sustainable is it? “People want to purchase items that they know are not harming our planet, and that they know come from a good place,” says Jim Marburger, president of family-run Marburger Farm Dairy.