News J-WAFS Community Spotlight on Susy Jones
Susy Jones, a senior sustainability project manager in the MIT Office of Sustainability, aims to advance food and climate solutions both on and off campus.
Avery Plachcinski Abdul Latif Jameel Water and Food Systems Lab October 16, 2024
This year’s World Food Day theme, marking the 79th anniversary of the United Nations Food and Agriculture Organization, is “Right to foods for a better life and a better future.” The theme promotes greater diversity, nutrition, affordability, and safety across the world’s food system.
The MIT Office of Sustainability, or MITOS, promotes these values through their food initiatives on MIT campus and in the greater Boston area. In this interview with Susy Jones of MITOS, she discusses her collaborations with campus operations to ensure students have nutritious meals and local community organizations to promote food access and affordability. A key initiative involves partnering with Commonwealth Kitchen to develop a local plant-based protein called the "field fritter." The fritter is made from locally-grown yellow peas that support soil health and local farmers.
Overall, Susy emphasizes the importance of interdisciplinary collaboration, bringing together chefs, students, and researchers to explore food and climate solutions.