In this series, we’re meeting with Swette Center team members to explore their background in food systems, what they are currently working on, and their vision of food systems transformation.
Read on for an interview with Lindsay Gaesser, Research Specialist.
When did you first get interested in food systems work?
I developed a strong connection to the outdoors through countless trips to the Mountain West for camping, hiking, and snowboarding. I think that’s what motivated me to pursue a career path in the environmental and sustainability space—I wanted to do something impactful and protect some of the places I hold dear to my heart. As an endurance athlete, I am also very interested in nutrition and the concept of food as fuel. When I started running back in 2016, I wanted to have a better relationship with food, which meant I needed to have a better understanding of food, including where it came from. Fueled by countless podcasts and books on the subject, my interests quickly turned into a passion. This prompted me to leave a career in collegiate athletics and pursue graduate studies at Tufts, where I received my master’s in Agriculture, Food, and Environment.
What are you working on currently?
I’m currently working as a food systems research specialist at the Swette Center, focusing on nature-based solutions and water conservation in local agriculture. The Swette Center is collaborating with industry partners to accelerate the adoption of an innovative agricultural technology that enhances soil health while also improving water-use efficiency and lowering water consumption. After the in-field data collection and analysis period, my responsibilities will include building a farmer outreach program and engaging with various stakeholders to drive wider adoption of the water-saving technology.
What do you think is a priority in transforming food systems?
There needs to be a two-pronged approach that radically changes both the production and consumption of food. To meet food security and sustainability needs, we must increase food consumption while shrinking agriculture’s environmental footprint. On the production side, we must rethink high-input, chemical-intensive agriculture as well as crop use and allocation. We must also increase cropping efficiency through improved water management, improved manure management, and reduced fertilizer use. Much of this production overhaul can be achieved by shifting the focus of farm programs and policies, incentivizing production of specialty crops, and increasing funding for conservation programs. On the consumer side, national dietary guidelines should be used to shift consumer eating habits toward healthier alternatives and also involve movement toward more sustainable and less resource-intensive diets. Incorporating sustainability into national dietary guidelines would help shift global dietary patterns toward more sustainable food and production systems.
Any advice for current food systems students?
It’s important to keep an open mind and be willing to engage with diverse individuals with diverse perspectives. There is no one-size-fits all approach to food systems transformation. Speaking from experience, I entered grad school with the idea that plant-based alternatives and reducing meat consumption were the only solutions to help solve our current food and environmental crises. By the time I graduated, I had completely refocused my coursework and professional writing on regenerative agriculture, sustainable livestock production, and policy solutions that enhance climate resilience – solutions that can and should include livestock. Ultimately, we must embrace an interdisciplinary and holistic approach when tackling food systems issues.
What is your favorite food to make?
I love making anything Italian. There’s something about Italian food that transcends the food itself. It’s the entire experience – not just eating the food, but bonding over preparing a meal and sharing it with others. My Italian staples are caprese salad, with basil and heirloom tomatoes fresh from our garden, and pesto pasta with roasted veggies.