Clinton Ezeigwe

PRESENTATION

Clinton is in his final year of law school at Ebonyi State University in Abakaliki, Nigeria, majoring in Environmental Law and Human Rights. He is also a community and civil society activist, and has been involved in volunteering and community development programs to use advocacy campaigns to influence political agendas related to international development. Clinton was the Sanitation and Water for All Youth Reporter for 2020, where he worked with youth engagement in water, sanitation and hygiene issues. He is also coordinating the #ClaimYourWaterRights campaign in Nigeria, a global mobilization campaign that aims to awaken people to the injustice of their situation and spur them to claim their human rights to safe water and sanitation. Clinton is passionate about Human Rights and Environmental Justice and Sustainability and believes human rights are the best legal protection we have. He is a student in this term’s inaugural Project Green Course and building a recycling project with youth in Nigeria — and believes that as fellow global citizens, we owe it to ourselves to work together to protect our world ecosystems and build better standards of life today and for future generations.

Reese Costis

Reese is a recovering electrical and computer engineer turned management consultant. In his time at Bain and Company, Reese has worked with conservation non-profits to drive American reforestation and with international energy companies studying global energy transition strategy. Last year, he spent six months serving as Chief of Staff for Kenya’s largest waste management company, TakaTaka Solutions. Reese is now pursuing an MBA at the University of California, Berkeley where he sits as a Student Advisory Board Member for the Berkeley-Haas Center for Responsible Business and a Board Fellow for the Santa Cruz Museum of Natural History.

Adam Kesselman

As a Senior Advisor for Sustainable Food Systems, Adam advises on state and federal policy strategy and systems change efforts to advance fresh, local, and healthy school meals for all, and expand regenerative agricultural practices. His career has centered around cultivating a more sustainable food system and a local food culture that respects a healthy balance between people and planet, and values the craft of growing and creating memorable meals. Adam was a co-founder of Acre Gourmet, a San Francisco based sustainable food service management company that offered a first of its kind farm-to-school Real Lunch program. Later, Adam joined the Center for Ecoliteracy to take on school lunch reform in the nation’s public school system, eventually leading the organization as Executive Director when the Center co-sponsored California’s School Meals for All Act making California the first state in the nation to offer free, healthy school meals to all students. Adam has also developed healthy CPG food products, ranging from start-ups to national product launches with Trader Joe’s. He currently lives with his family in Ketchum, Idaho.

Jessica Hurtado-Hansel

Jessica is the Marketing and Communications Director for Good Earth Natural Foods, a Marin-based grocery chain with a deep commitment to organic sourcing. She has over a decade of experience in the natural products industry, holding previous positions in both Marketing and Learning and Development at Whole Foods Market, as well as marketing roles at Revive Kombucha and Non-GMO skincare brand, Andalou Naturals. Jessica studied literature and creative writing at Sonoma State University, and uses her background in communications to tell the stories of the dedicated farmers, producers, and merchants striving to make positive change in the food system. When she’s not busy exploring new, organic products at Good Earth, she loves to read, listen to music, watch sci-fi, and spend time with her husband, Phil, and beloved cat, Ripley.

Kevin Grossman

Kevin is a Brand Manager at SC Johnson Lifestyle Brands, overseeing the Method personal care product portfolio. Before joining SC Johnson, Kevin spent seven years at Clif Bar, a multi-bottom line organic food company, where he held various roles ranging from managing retailers and distributors to developing product launch and channel growth strategies. Here, Kevin began to see the many challenges and opportunities facing the K-12 school food system and how organic food companies can help drive change. Kevin also serves as a Strategy Consultant with Conscious Kitchen and holds an MBA from Berkeley-Haas.

Gabriela Nahm

Gabriela is currently a Program Coordinator at Salzburg Global Seminar in Washington, D.C. after graduating in May from Davidson College with honors in environmental studies. She has worked for Turning Green in various capacities since starting in the summer of 2021: as a communications intern, PGC Course Teaching Assistant, Turning Green Fellow, Conscious Kitchen Fellow, and most recently, as a Program Coordinator. She is a passionate, curious, and empathetic individual who cares deeply about building stronger relationships with her communities, the planet, and herself. She is eternally grateful for her journey with Turning Green that has transformed her into the person she is today, and she will continue to return whenever she can to support their deeply meaningful work. Whenever she can, she enjoys reading, connecting with people in coffee shops, and walking through Rock Creek Park.

Lucy Yoshioka

Lucy Yoshioka is a Conscious Kitchen intern and a senior at the University of California, Los Angeles. She is currently studying geography and environmental studies, with minors in GIS and urban and regional studies. As a southern California native who has lived in city environments my whole life, she is interested in finding ways to incorporate green infrastructure and sustainable urban planning into our built environments, while addressing social justice issues. She is deeply passionate about using my privilege and skill sets gained through my education to help others in ways both large and small. She also loves to stay active and spend time exercising or exploring outdoors. She is now a four year member of the UCLA DragonBoat team and loves to paddle in Long Beach on the weekends for training with her teammates. Paddling through the gorgeous marine environments in California has strengthened her commitment to creating a clean future for others, and her team has shared that same vision by hosting beach clean-ups in the past. In her free time, she can be found at the gym, reading, writing poetry, drawing in her bullet journal, or visiting a local farmer’s market.

Timothy Chen

Tim is a sophomore studying at UC Davis, majoring in Environmental Science and Management with an emphasis on ecology, biodiversity, and conservation. Seeing how the world around him is drastically changing as a result of human activities, Tim is passionate in helping himself and others understand climate change and how it is affecting both the environment and us. He has a strong interest in environmental research, hoping to one day use his skills and knowledge to protect natural habitats and the abundance of wildlife they support. Tim is a strong advocate for trying out new things and thinking outside the box, and in his free time he enjoys fitness, gaming, and outdoor trips.

Ella Fesler

Ella is a third year at the University of Virginia, majoring in Global Environments and Sustainability with a minor in public policy. Sustainability sparked Ella’s interest in high school, thanks to one of her teachers and her participation in Project Green Challenge 2017, where she was a finalist. In particular, Ella is interested in food justice and the development of sustainable food systems. In her free time, Ella can be found journaling or cooking a good soup.

Kenna Clawson

Kenna is in her fourth and final year at UC Berkeley studying Nutritional Science. After learning about the substantial amount of food waste in America and taking a class about the food practices across many different cultures, she was inspired to get involved in changing the food system in America. This is what led her to the Conscious Kitchen and she has thoroughly enjoyed working on this team – being inspired daily, seeing real change happen, and everything revolves around a more equitable, sustainable, and FLOSN food future. Kenna has been moved by Turning Green peers, leaders, and supporters alike, all with the vision of a bright future and taking action to get there.