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systems and community revitalization tools. So looking at ways that parts of the food system could actually 1 be used intentionally to provide jobs, other economic opportunity, community relationships, social value, 2 and psychological value to neighborhoods that are distressed. Before my architectural education I worked 3 for about four years at an architecture and urban design firm in Boston and prior to that I worked as a 4 framing carpenter here in Chapel Hill for a couple years. I was a line cook and a chef in a number of places 5 across the country. I spent a year as a public health statistician in Raleigh, North Carolina studying 6 Pediatric Cancers and then my undergraduate experience and the in high school I actually spent a summer 7 working as an on-site farm manager. So in a sense, this really divers background has prepared me to be a 8 food systems consultant. 9 10 Barry Katz: What are food systems? 11 12 Erin White: A food system refers to all of the parts and relationships that get food from a farm to your table. 13 And often includes how food is dealt with as waster afterwards. A food system includes how we produce 14 foods on all kinds of farms, how we distribute food through any number of kinds of distribution and logistics 15 channels, processing food either in massive industrial scale warehouses or in your own kitchen, how we 16 consume food, how we choose to purchase food, the behaviors around eating food together, and then food 17 waste to a landfill or composting or diverting food waste that could otherwise be used to feed people that 18 are hungry. A food system also includes the social and political economic factors that pressed on all of the 19 parts of the food systems and as a designer I see a food system as a set of interrelated parts and 20 relationships that we can look at as ways to build outcomes that we want to in our communities. Whether 21 those are local food values, whether they’re more economic values, whether they’re ways to ultimately 22 affect climate change and so as a designer the relationship between a farm and a distributor, the 23 relationship between a consumer and their food are all opportunities for design to create better 24 relationships, and better value for the communities that all eat food. 25 26 Andy Petesch: And under tab 7 of the notebook, is this your CV, your bio? 27 28 Erin White: It is. 29 Andy Petesch: And could you talk a little bit about your experience other than education or work? 30 31 Erin White: Yes. So in addition to client based projects at the community food lab we also generate 32 publications helping communicate of local food systems to different populations. I’ve had articles and 33 publications in numbers of places. And actually, going back to 1999 when I was just out of Undergrad had a 34 first author peer review paper on pediatric cancer. And service that I do know includes a number of things 35 around food policy. I represent inaudible for local food in a health coalition in Wake County as a Board 36 member and I’m also a co-founder of a food policy council in Wake County called the Capital Area Food 37 Network. 38 39 Andy Petesch: And what was your final project in your masters program? 40 41 Erin White: It was actually looking at the role of the architect in local food systems so I looked at a two 42 square mile area of Durham, North Carolina looking at it at three different levels. One was created a food 43 systems theory that all the parts of a food system had value that could be applied in a design sense. 44 Second, looking at it from an urban design standpoint and thinking about where circulation was, where 45 investments might go, where different kinds of food systems projects such as food hubs, or community 46 gardens, or urban farms might have the best value for the neighborhood. And then architecturally looked at 47 the ways that individual projects could be expressed physically to realize the maximum benefit for the 48 66