University of North Texas 
Community Outreach
Go Green Community Outreach
Our grant team connects the UNT campus to local high schoolers for more than just a standard tour. We challenge students to see themselves as the people who will actually solve the environmental challenges facing the food and fiber industries. By getting young leaders on-site and into our spaces, we’re giving them the tools to take what they learn here and lead change in sustainable projects back home.
Previous Workshops
June 2, 2025
Campus Connect
Our first summer workshop welcomed high school students across the metroplex. Not only were these students interested in careers focused in food and fiber, they were interested in making our world more sustainable. The all-day hands-on workshop helped students build their leadership capacity and agricultural literacy and made for a fun-filled experience.
Four sessions were offered during the workshop: Erin Donovan, owner of a sustainable animal fiber farm and CEO of Conovar Solutions, led a leadership building workshop that encouraged students to work in groups to provide a strategy to solve a problem in the agricultural industry in terms of sustainability. The team at UNT Dining Services led a tour explaining their approach to reducing food waste in the kitchen, plant- based approach, allergen free dining hall and their hydroponic garden. Shelley Christner, Founder of DIME Store & Creativity Instigator, led a workshop on natural dyeing process with a hands-on project on natural sock dye. Savannah Kurka, Artist & Workshop Coordinator DIME Store highlighted how local communities can contribute to a more sustainable future using the local Denton DIME store retail space as a launchpad. Tobi Smith, Hospitality Entrepreneur, shared how he learned to lead with purpose and passion when chasing your dreams and caring for your team. Lastly, undergraduate research fellows shared their research findings on zero waste textile project.
April 14, 2026
Campus Connect
Our USDA team welcomed 55 students and 7 faculty members from Arlington High School on April 14, 2026. Dr. Jiyoung Kim kicked off the session, providing an overview of sustainability in the food industry. During the morning session, students toured UNT’s state-of-the-art dining facilities, which included a visit to the hydroponic garden, Eagle Landing and Clark Bakery. This experience deepened students’ understanding of food-waste with the goal of developing innovative and practical solutions for minimization.
Students enjoyed a lunch at UNT’s Club at Gateway Center, a learning laboratory designed for our hospitality management students. Dr. Christy Crutsinger kicked off the afternoon session with a workshop focused on transformational leadership and led a fun-filled, team-based activity. Dr. Mark Traynor, Chair of the Hospitality Management Department, led a session on pre- and post-consumer food waste before facilitating a student case study competition. Faculty mentors guided the participating teams and served as judges for the event.
